Who doesn't like a good bottle of Charcuterie?

Yes - there is a story to go with that tagline. One evening many years ago, when Mike worked for a local wine bar, a young couple came in on a first date. He gestured Mike to the table and ordered their "best bottle of charcuterie," as he pointed to the appetizer on the menu. Mike stifled his laugh, escorted the young man downstairs at the bar, and educated him on what charcuterie really is.

Hopefully they are still together and hopefully they enjoy charcuterie. And if they do, let's hope they've tried the Antipasto appetizer at Vittoria. That's where we started and it is a beautifully plated selection of imported Italian meats and cheeses, roasted peppers, artichokes, and olives. We shamelessly DEVOURED this appetizer.

What else, you ask?

Vittoria’s housemade Sausage & Peppers? Oh, it’s a showstopper. Hands down, the best we’ve ever tasted—no contest. The texture is perfection, the flavor is out of this world, and the spice? Let’s just say it brings the heat without burning down the house. It’s not “hot” spicy, but it’s absolutely loaded with bold, punchy spices that’ll make your taste buds do a happy dance.

Vittoria’s fried calamari is a crispy, golden masterpiece! Lightly battered and perfectly tender, each bite melts in your mouth with a satisfying crunch. The zingy marinara? A flavor-packed sidekick that takes it to the next level. Pro tip: you probably won't want to share—this appetizer is so good, you’ll find yourself guarding it like a dragon hoarding treasure!

Who doesn't like a good bottle of Charcuterie?

Yes - there is a story to go with that tagline. One evening many years ago, when Mike worked for a local wine bar, a young couple came in on a first date. He gestured Mike to the table and ordered their "best bottle of charcuterie," as he pointed to the appetizer on the menu. Mike stifled his laugh, escorted the young man downstairs at the bar, and educated him on what charcuterie really is.

Hopefully they are still together and hopefully they enjoy charcuterie. And if they do, lets hope they've tried the Antipasto appetizer at Vittoria. That's where we started and it is a beautifully plated selection of imported Italian meats and cheeses, roasted peppers, artichokes, and olives. We shamelessly DEVOURED this appetizer. 

What else, you ask?

And now... (DRUMROLL, PLEASE!) The Main Event(s)!

We were lucky to not have to debate between dishes because we had our friends with us and they were kind enough to let us sample theirs.

Let’s kick things off with Kate’s Filet Mignon Marsala, shall we? And oh my Marsala-loving stars, it was effing fan-effing-tastic. Picture this: tender, buttery perfection cooked to the ideal temperature, dripping in a rich, mushroom-packed marsala wine sauce. Paired with garlic-smashed potatoes and broccoli, this 8oz hunk of heavenly meat was every carnivore's dream come true.

Felix absolutely went to town on the “Will’s Linguine,” and honestly, we don’t blame him. This masterpiece features clams, sausage crumbles, peppadew peppers, tomatoes, garlic, white wine, and a cheeky kick of red pepper flakes. Fun fact: Felix rarely stops talking, but this plate? Total silence. A true mic drop moment in pasta form.

Decisions, Decisions, and MoRe DeCiSIoNs!!!

Craig was going through decisions to arrive at a final choice. Everything looked too good and, having been here before, it was tempting to go to something that he knew already was amazing. There's the Filet, the Faroe Island Salmon (sautéed tomatoes, spinach, white wine, lemon, garlic, goat cheese risotto), the Seafood Vittoria (sauteed scallops, shrimp, clams, mussels, with mushrooms, garlic, and olive oil tossed with fettucine pasta with alfredo sauce). He eventually got creative and proceeded to get down with his get down on a big plate of Bella Vista: chicken sautéed with house made Italian sausage, artichokes and sun-dried tomatoes, served in a light white wine cream sauce tossed with fettuccine. It was a true taste treat. The alfredo not too heavy, the sun-dried tomatoes added a nice sweetness, and the chicken/sausage combination was masterful.

Mike? Brace yourselves—he didn’t order the Spaghetti & Meatballs this time! Shocking, we know. Instead, he went for the Veal Rosa, and wow, what a choice. Perfectly cooked, lightly breaded veal, bathed in a roasted red pepper cream sauce, crowned with fontinella cheese, and paired with angel hair pasta smothered in prosciutto sage cream sauce. Flavorful? Oh, absolutely. But fair warning: this dish is a cheese lover’s paradise. It was a touch too cheesy for Mike, but the rest of the table... Let’s just say that everyone was more than happy to clean the plate!