Set in a scratch-built old converted brick building in the theatre district, Victor hides as a simple hotel restaurant inside Le Germain. What a surprise then, when mixologist Peter Hammond‘s modernist creations arrive at the table. He reinvents the classic Manhattan by using smoky sherry cask-aged Clase Azul Reposado, sweet vermouth, Angostura bitters and floral orange zest. The drinks, like a potent Le Germain (St. Germain Elderflower liqueur, Pearl Cucumber vodka, egg white, fresh lime and cucumber) and the Hemingway Daiquiri (Havana Club 3 yr Anejo Cuban Rum, luxardo maraschino liqueur, fresh lime, fresh grapefruit, brandied cherry) are the best reason to go, and the food is good, if not comparatively inventive.
A savory, crunchy little amuse to start: caramelized onion and cheddar cheese arancini on baba ghanoush. Steak tartare is a simple, yet difficult dish to rightly balance. Here it’s seasoned with to almost total perfection. And the interesting sixpoint craft dark lager pairing cools and enhances the peppery notes in the dish. Crab cakes are filled with nothing but sweet Canadian crab, topped with a touch of fennel slaw and garlic infused chive remoulade.
Scallops are wonderful, especially in the carrot/fennel butter sauce, whose complex flavour evolves from a sweet to earthy licorice in a single bite. Fennel is the new garlic. The strozzapreti pasta is delightfully rustic with tender braised short rib, bursting juicy plum tomatoes in a herbaceous sauce.
Have you ever wanted to be one of those judges on Iron chef? Well now you can at Victor Restaurant and Bar (I haven’t seen this done anywhere in the city) Yes, that’s right make a reservation and pick an ingredient and 48 to 72 house before the event. After your evening is through, judge whose kitchen creation reigns supreme. Battles can be created for couples or an entire group. Perfect for birthdays, or corporate events.