Vai Restaurant Has Closed

After 12 years in business at 429 Amsterdam Avenue, Vai Restaurant has closed its doors. Vai is an Italian word for “Go”.

This past week, the storefront of the Upper West Side restaurant was spotted papered over. The closing marks a sad loss for the neighborhood. Its outdoor seating along Amsterdam Avenue was well enjoyed, and diners could always rely on a meal with fresh, seasonal ingredients.

Vai was noted for its unique menu style, where customers picked one main course. Selections were complemented by the chef’s pick of appetizers, sides and dessert. Everything was served to share with the table, except the main course. Customers were able to try many different dishes over the course of a night.

Additionally, food preferences were noticeably honored at Vai, and service was unobtrusive and anticipatory. Customers wrote that the food was “artful and perfectly presented”.

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Vai’s last listed menu is from June, and featured ingredients from a local farm in New York. Main courses included free range chicken, whole roasted branzino, tagliatelle crab, and burrata ravioli.

Vincent Chirico, a Brooklyn native, served as owner and Executive Chef. He brought an impressive culinary background to the UWS, noting experience with top chefs. Some of them include Marcus Samuelsson, Daniel Boulud, and Rocco DiSpirito.

For those interested in more of Chirico’s fare, he also serves as executive chef at Coarse NYC in the West Village. His dining room at Coarse NYC features raw foods and low-heat cuisine. You can order a la carte, but most favor the tasting menu, where Chirico plays with wine pairings, and depths of flavor.

The news comes from a statement by Chirico himself. “It has been a great ride, I thank everyone for their unwavering support of myself and Vai over the years”, Chirico told customers.

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Hannah Rosenfield

Hannah Rosenfield

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Hannah Rosenfield is an avid writer and new resident of the Upper West Side. She graduated from Binghamton University in May of 2018, after studying Creative Writing and works in advertising. In her free time, Hannah loves reading the New York Times food section, petting all the dogs on the Upper West Side, and strolling through Central Park.

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Hannah Rosenfield

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