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In his decade long run as one of South Florida's most praised practitioners of New American cuisine, Johnny Vinczencz has been nicknamed everything from "The Caribbean Cowboy" to "The Guava Gaucho," but his food is always recognizable by familiar flavors rooted in our country's regional cuisines -- just disguised a bit with worldly-wise additions and daring dashes of gastronomic ingenuity. Witness his robustly comforting sage and rosemary chicken cooked confit-style, paired with white truffle Yukon mashed potatoes at his Las Olas namesake spot. Or with baked tubers filled with truffled sour cream, melted manchego cheese, and piquant chilaca chili. A lounge area in back allows diners to indulge in pre dinner and late-night grazing from a tapas menu. Johnny V's service is solid, staff attitude just right, wine list extensive, cuisine top-notch. Don't worry about what to call the chef; just call for reservations.