Cuisine(s)
Italian
Price Scale
$$
Description

“Pasta, seafood, and vegetables.” Brian Clevenger’s philosophy is pretty simple, as restaurant concepts go, but then factor in the flawless fish and produce. Clevenger’s got a knack for memorable combos—his dungeness crab, endive, and snap peas dish belongs in some sort of salad hall of fame—and a brain equally devoted to culinary technique and the prosaics of cost management. This formula explains why his original and best restaurant, Vendemmia, remains reliably busy. It’s a little Italian, a little Northwest; equally game for birthday dinners or spontaneous Tuesday nights.

Meal Times
Dinner
Good to Know
Child Friendly, Reservations
Location