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Restaurants & Bars

Oui, Oui to Vee Vee in JP

gourmaniac | Feb 6, 200805:44 AM     12

Vee Vee opened last night and it’s a nice addition to the Centre Street restaurant scene. I’ve never been to a restaurant’s first night and I imagine it can be fraught with mishap. Last night went as well as one could hope with a nice neighborhood laid-back feel. Kristen and Dan have redone the old Cha Fahn space with vermillion and charcoal and it’s sleek without being austere. We ate at the small bar at the front of the restaurant (presided over by Billy). There are also about 10-15 tables, feeling cozy but not crowded. The food is very good with moderate portions and prices. While not vegetarian, there’s mostly seafood and veggie options on the small menu (5 appetizers, 5 entrees) and the menu will be seasonal with some of the produce coming from Stillman Farms. We started with 6 Duxbury oysters which were yummy. My wife had the skate wing with sunchoke puree and braised cippollini onions and I had two appetizers: the shrimp and scallop fritters and a roasted beet, shaved fennel and goat cheese salad with gorgonzola croutons. The skate wing was cornmeal crusted with a gentle fry and tasty but the onions were the standout for her dish. My fritter (only one large one) was tasty and accompanied by micro-greens with a lemon vinaigrette. Salad was also good but the beets could have been roasted a tad longer. We closed the meal with a carrot cupcake with pralines and a taste of a pecorino white wine that we did not know courtesy of our gracious hosts. The wine list is interesting and a little risky in that it offers some good value wines but mostly unknowns. Nice to learn something new, but most people are insecure in choosing wine while dining (me included) and it’s safer to have a couple of the usual suspects for choices. The cited food plus two glasses of Prosecco and an Oregon white beer and tip came to $90. All in all, Vee Vee is the kind of place I’ve always wanted to have within walking distance after a long, too-tired-to-cook day.

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