It’s finally here, our “Meet the Maker” event with McCrorie Family Vineyards, better known as Burly. This Thursday, November 1st, Hank “Burly Bear” McCrorie, Napa Valley winemaker and North Carolina native, joins us for a wonderful evening featuring beautifully handcrafted wines paired with Chef Tom’s creative, seasonal dishes. This event is SOLD OUT, but keep an eye out for our next “Meet the Maker” event.
It’s time to book your holiday party at Vinnie’s Steak House and Tavern. Our private dining rooms are perfect for hosting a company party or a gathering of family and friends. December dates are filling up fast, so please call or visit our website for more information.
Outside, the air is cool and crisp, the leaves are changing into lively colors and Chef Tom is warming things up in the kitchen with the freshest seasonal fare. Indulge your palate with our Fall features.
Nothing captures the essence of Fall better than our famous Butternut Squash Bisque with Crispy Oyster Mushrooms, Smoked Sour Cream and Scallions.
Try our Green Bean Stir-fry, made with Ginger, Soy Sauce, Garlic, Red Peppers and Toasted Sesame Seeds. It’s the perfect addition to any meal.
This week we have Grilled NC Swordfish from Locals Seafood. Chef Tom will be serving this tasty, meaty fish with Baby Bok Choy, Sweet Potato Puree and a Ginger Beurre Blanc.
Prioritizing means saving room for desserts like our homemade Coffee Ice Cream with a Chocolate-Covered Espresso Bean. This might be one of our best flavors yet, so come try it for yourself!
We’re not done yet, though! We will also be offering a Carrot-Persimmon Cake with a Cream Cheese-Bacon Fat Frosting, Grand Marnier Soaked Raisins, Burnt Orange Syrup and Pistachio Brittle.
Finally, we would like to ask a favor of you. 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.
This week’s fresh catch from Locals Seafood is a beautifully Grilled NC Swordfish, served with Baby Bok Choy, Sweet Potato Puree, finished with a Ginger Beurre Blanc and Toasted Sesame Seeds