Vic's

Cacio e Pepe

House-made square-cut spaghetti with an intensely peppery, creamy Pecorino sauce that coats every strand without breaking

Burrata

Creamy burrata with seasonal accompaniments like cara cara orange, treviso, and hazelnuts -- always well-composed

Wood-Roasted Vegetables

Seasonal vegetables charred in the wood oven with olive oil and herbs — a simple preparation that highlights the kitchen's restraint

Stracciatella

Creamy, fresh stracciatella served with grilled bread and a drizzle of good olive oil — a benchmark starter

Chicken Milanese

Golden crispy breaded chicken cutlet -- a comfort classic done with care

Escarole and Beans

Warm cannellini beans sauteed with garlic, olive oil, and parmesan -- soulful and deeply savory

Tagliatelle with Meat Sauce

Hand-rolled egg pasta with a slow-braised meat ragù that has real depth and richness without sweetness

Wood-Roasted Chicken

Half chicken from the wood oven with crispy skin and juicy flesh, served with pan drippings

Chili Crab Pasta

Pasta tossed with sweet crab and spicy chili -- rich, indulgent, and worth asking about

Soft-Serve Ice Cream

House-made soft serve that rotates flavors — a low-key but satisfying finish to the meal

Roasted Broccoli

Charred broccoli with bright seasoning -- a side dish that earns its own following

Italian Rainbow Cookies

Sausage and Pepper Pizza

Agnolotti with Pecorino

Clam Pasta

Grilled Steak with Greens

Tiramisu