Vincenzo’s traces its roots to one of Louisville’s great culinary lineages, beginning with the legendary Casa Grisanti in 1959. Michael Grisanti, a direct descendant of the founders, persuaded Vincenzo Gabriele to leave the acclaimed Italian restaurant Tony’s in St. Louis to co-open 6th Avenue. Not long after, the Gabriele brothers—Chef Agostino and Vincenzo—launched their own restaurant in 1986.
Tableside Service
Casa introduced Louisville to continental fine dining and its signature tableside service, but it’s Vincenzo’s that carries the tradition proudly into the 21st century. For younger diners, or anyone unfamiliar with the ritual—tuxedo-clad captains complete the final preparation and finishing “cook” right at the table, using a gueridon, a specialized rolling cart designed for this elegant presentation.
Sadly, this style of service has become a dying art, but you can read my lament about it and the classic Caesar salad HERE.
Soon entering its 45th year, Vincenzo’s continues to preserve the craft, reminding us tableside service is performance art and elevates cuisine to the highest level.
Dinner at VINCENZo’S
Following cocktails, dinner begins with a genuine Caesar salad, hand-crafted tableside with egg yolk, garlic, anchovy and olive oil. No pre-made dressings here, just fine ingredients and a lot of elbow grease for a truly authentic and delicious salad.
I chose Chef Agostino’s signature starter for a first course. The silky house made crepe is stuffed with a combination of beef and veal, then baked in a glaze of bechamel and marinara. It’s a perfect reminder of what’s to come.
This, seasoned with sage, thinly-sliced prosciutto ham and fresh mozzarella cheese is presented in a light white wine sauce with capers and the vegetable medley of the day. The tender veal is hard to find back home, so I really appreciate it when available.
This stuffed ravioli, topped with grilled chicken, spinach and mushrooms is a cheesy, unctuous mouthful that made you close your eyes to revel in the flavor. This is a particularly hearty dish, but what we as a table couldn’t finish went happily home for next-day lunch.
Filetto Di Vitello Al Madeira. Medallion of veal stuffed with smoked Gouda and pancetta in a Madeira wine sauce. The veal is extremely tender and really didn’t require a knife, each bite a succulent morsel with a delicate madiera sauce. Carefully sauteed green beans, carrot and sweet pepper with a fondant potato are not only pretty, but tasty.
Raspberry and chocolate souffle flambe tableside was the ultimate course of our dinner with a little port and espresso to finish up. The show was entertaining, performed with elan and the confidence instilled by experience. The chocolate was decadent, the raspberry sweetly tart and the sauces heavenly.
Final Thoughts
Dining at Vincenzo’s takes me back to the late ’80s, when it was a favorite for business dinners, and later for visits home. Once, it became a refuge on a cold, snow-spitting winter night when a captain suggested we simply hand over the menu to him and Chef Agostino. What followed was unforgettable – the multitude of tastes, the delicate tempura fried John Dory and the leisurely, joyous reunion with a childhood friend.
This is always a nostalgia laced journey and tonight was another, with delicious food and gracious hospitality. Vincenzo’s remains Vincenzo’s—and that’s the magic. Until next time.
