Have you ever had the desire to live and breathe that New York air, but feel right at home in your familiar neighborhood? Vic’s is the place to do just that. Serving up hearty dishes in the core of NoHo, Vic’s is pleasing patrons with their spectacular meals in a family kitchen atmosphere.
I’ll have to admit. I was semi shocked when Vic’s invited us in to brunch. Being a resident of downtown Manhattan, I’ve visited this neighborhood spot many times and never knew they served up brunch before Instagram DM. Modern romance — am I right?!
I recruited my sidekick, Tim, to partake in his inaugural Bitches Who Brunch experience, so I knew this brunch had to be unforgettable. Upon arrival, we opted for a quiet table on the indoor patio next to the kitchen so we could get the best of NYC’s al fresco dining with the luxury of central air.
First up: cocktails. Obviously we had to get a little extra and fulfill our cravings for sweet and salty. To do this we began with a round of Bloody Mary’s. Tim went for the classic house concoction, and I decided to get a little adventurous with Bloody Mary’s gin infused stepsister, the Red Snapper. Both were exactly what we’d hoped for, but our charming waitress enticed us with a few limited edition selections.
Vic’s version of the mimosa, the Pink Flamingo, is a spritzy combination of strawberry Aperol, orange, grapefruit, and prosecco. The restaurant launched this fruity cocktail earlier this summer and sold fifty on the first night. Needless to say, this sweet libation isn’t giving up its spot on menu anytime soon. Also debuting this summer—the day we brunched to be exact—was the Isola. This smooth and colorful drink is made of rum, cappelletti, a house-made shrub, and lime. We were feeling buzzed after sipping every one of the drinks adorning our table, and so we opted for a carby starter.
The blueberry scone was an obvious choice. I live for the crispy outer edges of a perfectly baked scone filled by a fluffy, buttery, soft center. The fennel garnish was the perfect savory complement to this sweet baked good; and the goat butter and bitter dipping sauce quickly made way as stars of the show.
On to entrees, as we both had clear intentions for the dishes screaming our names. We each chose classic egg dishes, both with their own Vic’s twist. To share, we also ordered the roasted zucchini at the recommendation of the guardian angel of a general manager, Haley. Cooked to perfection and encrusted with bread crumbs and parmesan, this unexpected brunch accompaniment is a must-have at Vic’s.
I guess you could call our selections his and hers eggs. Tim went for the hearty baked eggs served in the most adorable scalloped piece of cookware. The baking dish was overflowing with San Marzano tomatoes, ricotta, and Calabrian chillies. These baked eggs deserved high praise. My lighter option, still equally as satisfying and delicious, consisted of an impeccable farro, spinach, chili, and almond salad topped with perfectly cooked over easy eggs and sprinkled feta.
There’s no denying that Chef Hillary Sterling is pure homemade genius. Her Italian-Mediterranean fare speaks for itself, but the extra heart and soul that permeates each and every dish is evident through every spoonful.
The Bitches say: A. The people at Vic’s truly make you feel at home in this huge city. Whether just stopping by or setting a weekly reservation, brunch at this NoHo gem will satisfy both your stomach and you soul.
Vic’s serves brunch on Saturdays and Sundays from 10:30 a.m. to 3 p.m.
31 Great Jones Street
New York, NY 10012