My favorite hotel chain (that I can afford) is Starwood Hotels. Out of the hotels that the group owns I like Westins for their consistently high quality service and food they offer. Vinifera Wine Bar and Bistro located in Reston did not disappoint me with the quality of service and food.

I visited Vinifera on a Saturday evening. I had made reservations using OpenTable and I was greeted joyfully by the staff. It turned out I did not have to make a reservation as there were only few patrons in the restaurant and most of them seemed to be hotel guests. I sat by the window and ordered an appetizer, Charcuterie Sampling. Charcuterie in French means delicatessen and the sampling of cold cuts did not disappoint me. I tasted Mortadella, Soppressata, Bresaola, and Chorizo with pickled carrots, and celery.

The oversized wooden cutting board also had a couple of slices of toasted Italian bread and a good serving of Kalamata and Nicoise olives. To accompany my food I asked for 2006 Cakebread Sauvignon Blanc which is a crisp, full-bodied and complex white wine. It is mixed with Sauvignon Musqué, which contributes the lovely floral aromas, and Sémillon, which enriches the mid-palate, softens the wine’s acidity and adds a pleasing citrus tone.

For the main course, I tried Pan Roasted Sea Bass served over a bed of wild mushroom risotto and wilted spinach. The Pan Roasted Sea Bass was cooked to perfection with mildly crispy outside and a moist inside. The bed of risotto is just the right size providing a good foundation for the fish and is served slightly runny to counter balance the crispiness of the Sea Bass. I also sampled the Roasted Free Range Chicken Breast with natural Jus and broccoli rabe. Why don’t we cook more with broccoli rabe? Common to Italian, Portuguese and Chinese cuisines, rabe has many spiked leaves that surround a green bud which looks very similar to a small head of broccoli. It was the perfect side to this dish and added a much needed sophistication to an old recipe. Roasted Free Range Chicken Breast was cooked to perfection and maintained its tender juiciness that so often eludes some of the similar dishes in the area restaurants.

I wrapped it all up with an innovative Crème Brule recipe that offers a sampling of 3 varieties including almond, vanilla and chocolate. This dessert is innovative in the way it is served in a plate that looks like a 3 leafed clover. Its size is just ideal to anyone trying to maintain their weight, but not looking to skip the dessert. Vinifera is a good establishment that uses organic food, sustainable agriculture and supports local farms. If you are looking for consistent service and quality in a calm location, this is your place. Good for romantic dates, and intimate dinners, not great for a "going out" sort of night for people watching.

 

11750 Sunrise Valley Drive
Reston
Phone: 703.234.3550
www.viniferabistro.com

< Prev		Next >