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Since it opened more than a decade ago, Vesta's concept has been simple: Take something and dip it in something else. But chef Matt Selby has refined this simple act into an art form, a DIY fusion experience made up of fire-grilled meats and dipping sauces. With every meat -- ranging from duck breast in brown sugar to ginger-chile tuna, chicken with harissa and venison soaked in coconut milk -- you get three sauces off a list of more than thirty, all killer. The space itself is sexy as hell -- all candles and grand, swooping booths -- and a guaranteed winner for any first date.