BEST WILD WEST RESTAURANT - 2006
Vesta Dipping Grill
There was a time when the West was a new frontier where anything was possible and everything was for sale. It was a time of risk-taking and big gambles, of catastrophe and payoff. And though venture capitalists have taken the place of cowboys, and captains of industry now live where cattle barons once kept their herds, that Wild West spirit is still alive at Vesta Dipping Grill, where chef Matt Selby keeps showing that any damn fool idea can work, and that sometimes, any damn fool idea will. The "dipping grill" concept (prepared meats and seafoods, served with a choice of thirty or more sauces) was both innovative and brilliant when he and Josh Wolkon launched Vesta a decade ago, and both descriptions still apply. The concept (often copied, almost never well) has been kept fresh by constant tinkering with both menu and preparation, and rewarded by a posse of wildly loyal fans.