I started with the prosciutto and melon. This dish is sometimes served naked, but here it was served with a balsamic vinegar dressing, which complemented it very nicely. For my main dish, I tried the chicken scarpariello, which is somewhat reminiscent of chicken cacciatore. This dish is a stew with chicken, green beans, and potatoes. The chicken came with a crust applied before it was cooked in the stew. The crust was gave the chicken a nice texture that survived well through the stewing. The flavor was very rich. My only small complaint was that some of the green beans were served with their ends intact. The chef may consider this trendy but I just think it's annoying. Normally, I would have tried the cannoli as one of my reference desserts, but the molten center chocolate cake was too tempting. I made the right choice. It came with a scoop of whipped cream next to the cake that looked like ice cream but was much lighter and an excellent complement.
Monday, May 11, 2009
Vita is in south Buckhead. As is the fashion in Atlanta, it bills itself as a New York style restaurant. Certainly no restaurant in New York would be this spacious, either vertically or horizontally. But the food that I tried was quite good and arguably reminiscent of an upscale NYC Italian restaurant. After spending the day testifying by video in a New Jersey court case, I thought that an Italian experience was called for.