Went to Vie a second time on a Friday night. I got a little worried when my wife and I walked in and realized there was no need for a reservation ~ 15% seated. \r
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My wife noticed that Chef Virant has an affinity for the use of various forms of vinegar. It seems to be omnipresent in the preparations. Note: His passion is pickling.....Hmmm.\r
He also seems to concentrate on maximizing the number of ingredients in his haute cuisine. I am not a chef, but there is a satiation point. Chef studied at the CIA in upstate NY. I have eaten at the CIA several times. His teachers never taught him to prepare food this way.\r
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Interesting that both the waiter and the Chef asked us if we were coming back - as if they had asked this question before....Hmmm. We told them no, and to my surprise neither attempted to change our minds. One thing is for sure, neither of them have ever sold a car.\r
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Vie is a beautiful, chic restaurant, where I am afraid that it's biggest attribute is not the food, but as a trendy place to be seen. \r
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Pros: Beautiful Venue
Cons: The Over Restaurant - over rated, overly expensive, over flavored food-too many ingredients
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