“Partners Sam Buffa and chef Jean Adamson of Vinegar Hill House have quietly opened all-day cafe and restaurant VHH Foods at 55 Water Street in the Empire Stores development in Dumbo, across from the new Cecconi’s with that spectacular view of the bridges”.
“Vinegar Hill House is opening an informal spinoff with outdoor seating in Dumbo, Brooklyn. Jean Adamson, the chef who owns the restaurants with Sam Buffa, had stepped back from the kitchen but is doing the cooking in the new venture. Customers order at a counter and are signaled when the food is ready during the day. Evenings, there’s waiter service. The all-day menu offers sandwiches, tartines, vegetables and various meats, many served by the pound for picnics in the nearby park. Unusual coffee drinks, like a nonalcoholic mai-tai iced latte, are a specialty”.
The history behind our 60 year old sourdough starter.
“If cozy and quaint is what you’re looking for, Vinegar Hill House should get your reservation. The menu features chicken liver mousse, spinach & ricotta manicotti, and a tri-tip steak with bearnaise sauce. Rich, hearty food makes these down-home dishes incredibly satisfying”.
“The pancake at Vinegar Hill House nails it on every count. It’s served as a single unit that fills up an entire plate (though there are two sizes of it, and two correspondingly sized plates). It’s made with sourdough (from a decades-old starter) that gives it a subtle and pleasant tang, offset perfectly by a thin layer of sweet, sliced cooked pear. Best of all, it comes topped with a knob of creamy salted butter, pressed into a little dimple in the dough, and it’s already maple-syruped, positively soaked in it. It’s probably too much, but it tastes just right.”
We’re featured in Japan’s &Premium Magazine’s New York guide.
“Is the Red Wattle America’s tastiest heritage breed?”
“The hunt for a greener grape leads to Beaujolais, where ‘natural wine’ is nothing nouveau”.
Written by Wine Director Bill Fitch, Fall 2010
- Above Magazine
“Temperatures are dropping so why not spend the weekend indoors with this tender herb-roasted pork loin with flavorful salsa romesco? The brainchild of chef Michael Poiarkoff of the cozy Brooklyn-based eatery Vinegar Hill House, the rich dish will make you want to cozy up, stat. (Note: the dish requires preparation one day in advance, so consider making this a full weekend project. Trust us, it’s worth the effort for the heavenly aroma of tarragon, mint, and thyme wafting through your kitchen alone.)
Poiarkoff recently whipped up this gem at Local Fare BKLYN, a gastronomic event hosted on October 5 by Building on Brooklyn, a foundation that provides venues for local artists and artisans to create, exhibit, and engage with the community.”