Restaurants

Vesta

Special dishes vary on a daily basis, complementing a sound menu offering meatballs braised in serrano chili-sparked tomato sauce, beef and veal lasagna, and scallop and clam chitarra. A highly touted wine list rotates on a regular basis. D (nightly), Brunch (Sa & Su). $$

 

Vezzo

Thin-crust pizza with numerous fresh toppings, an array of salads and a fine beer and wine menu, served in a cozy brick-walled space. L & D (daily). $$

Via Brasil

Boldly flavored specialties include moquecas (a stew with seafood, dendê oil, herbs, tomato and coconut milk and served with yucca flour puree) and feijoada completa (black bean stew with fresh and dried beef and pork, bacon, sausage and ribs, served with collard greens, oranges and toasted manioc flour). L & D (daily).

Via Quadronno

The European-café style eatery, a stateside offshoot of the original in Italy, is known for authentic panini, fresh pasta dishes, flavorful fish and creamy cappuccinos. B, L & D (daily). Wheelchair accessible.

Viceversa

Contemporary cuisine ranges from lobster farfalle and cheesy dandelion orecchiette to scallops with mashed lentils and grilled strip loin with truffled red onion marmalade. L (Mon-Fri), D (Mon-Sat).

Victor's Café

Island classics—ropa vieja (shredded Black Angus steak in a bed of plantains), adobo-marinated prime beef tenderloin over fire-roasted pepper and Creole jumbo shrimp—in a colorful dining room with palm trees. L & D (daily), Brunch (Sa & Su). $$$

Vida

Multi-cultured fare—slow-roasted pork with pico de gallo and avocado sauce; chicken served in coconut, peanut and red chili sauce—in a cozy, neighborhood-restaurant setting. D (Tu-Sa).

Vida Verde

This expansive, bi-level haunt for modernized Mexican grub (e.g., duck tlayuda; pork belly al pastor skewers) is decorated in vintage color schemes and patterns, and caters to an eclectic post-theater crowd until 4 am W-Su. L & D (daily). 

VietCafe

Traditional-meets-modern specialties (fire-pot caramelized salmon steak, steak frites with sweet onion and watercress) in a trendy space. L (Mon-Fri), D (Mon-Sat).

Villa Mosconi

The pastas at this rustic, family-run eatery are made on the premises daily using a pasta machine imported from Italy, while baked artichoke, spinach soup, Swiss chard-stuffed tortellini and veal in wine sauce are favorites. L & D (Mon-Sat).

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