What’s New At Vinnie’s
In the spirit of Election Day, keep that good feeling going and make your voice heard by Voting For Vinnie’s! 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 November 16th.
Thank you to everyone who was able to join us for yet another successful “Meet the Maker” event with Hank McCrorie and his Burly Wines. Please follow us on Facebook, Instagram, or Twitter if you would like to peek at some of the delicious dishes Chef Tom created for the event.
We can all agree that Vinnie’s is the best place to be to enjoy your favorite seasonal dishes, no matter the time of year, and this week is no different. Chef Tom has been busy collecting the freshest Fall bounty from our local farmers’ markets and has some great Fall features for you.
We have a NEW Soup du Jour this week. Enjoy Chef Tom’s seasonally inspired soup, Wild Mushroom and Leek with Shaved NC Truffles.
Also NEW this week, Roasted Brussels Sprouts with Bacon. If you have yet to try Brussels Sprouts now would be the time to try this delicious seasonal vegetable.
This week’s fresh catch, Grilled NC Swordfish from Locals Seafood, served with Baby Bok Choy, Sweet Potato Puree and a Ginger Beurre Blanc.
Chef Tom’s not done yet! We will also be featuring NC Bison Flank Steak.
For 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.
Check out our NEW Homemade Ice Cream this week, Mint Chocolate Chip. So good you’ll want a second scoop!
With the holidays quickly approaching, it’s time to begin your search for a gift for that person who has everything. Give them the gift of steak! Vinnie’s Gift Cards are available on our website, over the phone or in person.
It’s also time to book your holiday party at Vinnie’s. 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.
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.
Chef Tom gets creative with our Carrot- Persimmon Cake with a Cream Cheese-Bacon Fat Frosting, Grand Marnier Soaked Rasins, Burnt Orange Syrup and Pistachio Brittle.