Chef Heather and Chef Ky-Wai have been adding new items to the menu here, both vegetarian and omnivore, but all made from scratch and from local ingredients whenever possible.  The winter menu becomes a showcase for the richer things for the palate, sauces made from items picked months ago and carefully preserved, and the taste [...]

In case you missed it, we were quite fortunate to have our menu, decor, and environs lauded in the the venerable Cleveland paper of record.
Thanks to David Farkas and the Plain Dealer for the lovely article.

Chef Haviland will be on-site at V&B to offer brunch favorites, Shipwreck, Breakfast Burrito and more.

Chef Heather Haviland has started making soups for V&B. Each day will feature a collection of seasonal soup selections crafted from a magical combination of local ingredients and Heather’s culinary ingenuity.The selection will change constantly.
This week:

Butternut Squash with Bacon
Fall Vegetable with Beans (Vegetarian)

Both of these soups are gluten-free. Come on in!