New Chef at Vic's on the River

Server Andrew Clough and Chef Joel Morgan at Vic's on the River.


TIM AND I enjoyed 4 courses and a dessert course with Vic's on the River owner Irving "Vic " Victor and his wife, Cissie, last Friday night. New chef Joel Morgan started out the evening with a Seared Yellow Fin Tuna appetizer with grilled watermelon, avocado, feta cheese and balsamic syrup.

The 2nd course of Clams, Country Ham & Gnocchi, though a bit salty for Cissie, was perfect for me. The entree was served with artichokes, Chardonnay butter sauce and tarragon.

The 3rd course introduced Butter Poached Black Grouper with white Chantrelle mushroom rissoto, crispy shallots and tomato herb broth . By now, Vic and I were quite sure we'd had enough. I left more on my plate than I ate.

As our handsome server Andrew Clough delivered the 4th course, Vic and I shook our heads doubtfully at the beautiful display of Pan Roasted Filet Mignon with cauliflower puree, roasted pepper Bordelaise and fingerling potato chips. Strangely we were both able to finish off this course.

I was served a non-alcoholic apple cider throughout the night while Vic, Cissie and Tim enjoyed wine pairings for each course.

Needing to get up from my chair, I asked Vic to show me the view of the Savannah River from the balcony. We watched the ships and barges on this cool, starry night until we we felt chilled and once again returned to the warmth of the elegant and beautifully restored restaurant. Cissie made all the interior design decisions, according to Vic.

This was truly a memorable meal shared with great companions. Congratulations, Vic and Cissie, and Chef Joel. The future looks bright for this downtown fine dining establishment on Bay Street.

Yours,
Miss T. J.

Been to a great restaurant lately? Tell me about it! Send an e-mail to tj.rutherford@savannahnow.com. I would love to hear from you.