clock menu more-arrow no yes mobile

Filed under:

Alphabet City Spot Virginia's Opens Monday With Windy City Talent at the Helm

New, 1 comment

Check out the menu.

Courtesy of Virginia's

Christian Ramos, a former sous chef at Per Se and Reed Adelson of Locanda Verde, are opening their intimate new American restaurant Virginia's on Monday in Alphabet City. The space only seats 38 and has accordion style windows up front that open to the street. It's not quite ready for its closeup shot, but a rep touts that it was designed by Sam Buffa and Amy Butchko, who did Vinegar Hill House, so hopefully it will have some of that charm. Around the room are framed vintage menus from iconic restaurants like Troisgras and Chanterelle collected by Adelson's dad.

Ramos and Reed's menu has some seasonal flavors like crispy sweetbreads with apricots, pea leaves, and English peas, and some Asian leanings like a grilled cuttlefish dish with asparagus, green garlic and togarashi mayo. There's also suckling pig with feel and strawberries, and striped bass with saffron, razor clams, and potatoes.

The pair met working at the famed Charlie Trotter's and have brought along a couple of other ex-Chicagoan to help them get started. Conrad Reddick, who was the beverage director at Grant Achatz's Alinea has put together a list of wines from "small, esoteric producers, averaging under $50." And, desserts like chocolate beet cake with beet cream, and raw honey panna cotta with rhubarb compote, picked rhubarb, and rye biscotti come from sous chef and fellow Windy City chef and Roberta's alum Lauren Calhoun.

Check out the menu below.

<p  style=" margin: 12px auto 6px auto; font-family: Helvetica,Arial,Sans-serif; font-style: normal; font-variant: normal; font-weight: normal; font-size: 14px; line-height: normal; font-size-adjust: none; font-stretch: normal; -x-system-font: none; display: block;">   <a title="View Virginia&amp;#x27;s on Scribd" href="https://www.scribd.com/doc/263801141/Virginia-s"  style="text-decoration: underline;" >Virginia&amp;#x27;s</a></p><iframe class="scribd_iframe_embed" src="https://www.scribd.com/embeds/263801141/content?start_page=1&view_mode=scroll&show_recommendations=true" data-auto-height="false" data-aspect-ratio="undefined" scrolling="no" id="doc_56" width="100%" height="600" frameborder="0"></iframe>

Sign up for the newsletter Sign up for the Eater New York newsletter

The freshest news from the local food world