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Vintana Wine + Dine Restaurant Review: We enjoyed breezing through the building's ground-floor Lexus showroom and riding up in the glass elevator, only to land in another world. Upstairs, there's a colorful bar with more than 100 vodka selections and flat-screens; al fresco patio dining with fire pits; and a sizeable room with floor-to-ceiling glass windows, dangling bubbly chandeliers and cozy booths. The menu uses a mix of seasonal and local ingredients with interesting flavor combinations. We recommend the white bean and arugula salad with roasted fennel and a savory slab of bacon toast. The Vintana charcuterette (a mini version) features house-made pickled vegetables, marinated olives, spicy nuts, bacon-wrapped dates, prosciutto and cheeses. Skip the not-so-redolent mussels and try the Maryland crab cakes with crispy pork belly and blackberry watercress salad. For lighter fare, go for the Skuna Bay salmon or line-caught yellowtail and opt for chef Deborah Scott's compound butters like chipotle-lime and cilantro or togarashi, sesame and ginger. Meat-lovers will like the bone-in Angus New York strip, which comes with a variety of tempting sauces, or the blackberry-glazed bison spare ribs that share a whimsical plate with bacon-and-pecan corn waffles. Topnotch service elevates the overall experience.