Chef Jill Vedaa's food got my husband and I into Rockefellers, while the restaurant's cover-free, live music kept us there for three delightful hours. We sat at a lounge area for a view of Grammy Award-winning trumpeter Kenny Davis, and crooner and keyboard man Harry Bacharach.
Our pick from the wine list — 2009 Howling Moon Old Vine Zinfandel from Lodi, California, chosen because we visited there and enjoy this varietal — turned out to be quite good, and a steal $20 for the bottle. It was expertly decanted by our server, a sommelier-in-training.
We decided to take a grazing approach to dinner. By the time the check came, my husband and I had shared and sampled our way through a bowl of mussels; a plate of grilled bread with garlic-laden white bean puree and green olive tapenade to spread on it; mini mahi and avocado tacos in soft corn tortillas with pickled jalapeno, tomatilla salsa and citrus crema; and a vegetable tart with pickled ramps and fig jam. All was excellent.
Vedaa came out to chat, and I found out two important things. First, there's a new and very competent manager on board. And second, Vedaa has redone her menu for fall and winter. It just launched yesterday, but I got a sneak peak of what she'll be cooking.
|photos by Shelley Pike Polewchak,|
Whether you're a first-timer, someone who had a less than stellar experience here in the past, or a regular, there are plenty of reasons to come have dinner at Rockefellers now.