Carrot-Persimmon Cake

What’s New At Vinnie’s Steakhouse & Tavern

Thanks to our loyal and dedicated guests, many already know that Vinnie’s is the best around. Let your voice be heard. Every year, Midtown Magazine awards their Diamond Awards to the best in Raleigh. Please follow the link below to vote for Vinnie’s in a number of categories including Best Steakhouse, Best Chef, and Best Wait staff. Voting ends this Friday, October 23rd.

Diamond Awards! VOTE NOW

It’s starting to look like fall outside. The change in color of the leaves is contrasting with the bright blue sky, accenting the crisp cool mornings and cozy evenings. Join us to enjoy this week’s seasonal fall features and take advantage of the continued warmer weather to dine outside.

Remember, Vinnie’s accommodates all levels of comfort during this time. You can choose to sit in our socially distanced dining room, dine on our patio, order take-out, or pick up curb side. However you choose to join us, we hope to see you soon.

Start your meal with our Grilled Octopus appetizer served with Roasted Yukon Gold Potatoes, House-made Chorizo and Vinnie’s Salsa Verde.

Nothing says Fall like a hot bowl of savory Butternut Squash Bisque topped with Crispy Oyster Mushrooms, Smoked Sour Cream and Scallions. Chef Tom will be making a new soup later this week, so don’t miss out on one of your fall favorites.

Try our Green Been Stir-fry, made with Garlic, Red Peppers and finished with our Ginger-Soy Sauce and Toasted Sesame Seeds. It’s the perfect addition to any meal.

Tomorrow, from our friends at Locals Seafood, we will have Seared Outer Banks Scallops served with a Crispy Polenta Cake, Sautéed Spinach, Bacon Jam and Lemon Beurre Blanc. You can also enjoy our 16 oz. New Zealand Rack of Lamb or a Broiled Maine Lobster Tail as an entrée. You can always add a Lobster Tail to your favorite steak to make it a Surf & Turf.

We have a NEW dessert, like something from a dream, Carrot-Persimmon Cake with a Cream Cheese-Bacon Fat Frosting, Grand Marnier Soaked Raisins, Burnt Orange Syrup and Pistachio Brittle.

As we transition during this phase, seating will be limited due to capacity restrictions, so reservations are strongly recommended. Please call us directly at 919-847-7319, visit our website or find us on Open Table. In an effort to promote social distancing we ask that once you arrive for your reservation, please call the front desk to check-in. We will let you know when your table is ready. We will not be requiring that you wear a mask at your table, however we do request that you wear a mask when you arrive to be seated and when you are leaving. Vinnie’s staff greatly appreciates your cooperation in helping keep our other guests and ourselves safe. We would also like to mention that we do have our very own Vinnie’s masks and Vinnie’s hand sanitizer available for purchase at the front desk.

If you aren’t ready to come out and join us at Vinnie’s, we would still love to cook for you. Vinnie’s offers take out, including curbside pick up. Give us a call at 919-847-7319 and we will be happy to assist you. You can view our limited menu at Vinnie’s Website.

We’d like to thank you for your patience as we work to make your dining experience as safe and enjoyable as possible. We appreciate your continued loyalty and support.

Carrot-Persimmon Cake

Chef Tom gets creative with this Carrot- Persimmon Cake. Topped with a Cream Cheese-Bacon Fat Frosting, accompanied by Grand Marnier Soaked Raisins, Burnt Orange Syrup and Pistachio Brittle.