Vintage Restaurant focuses on local food and meat, and thanks to its on-site garden, it’s able to deliver a menu filled with in-season produce as well. Chef Erik Paulsen ascribes to the notion that choosing quality ingredients allows him to keep dishes simple yet delicious.
The menu changes every weekend, but past standouts include a duck breast served in Italian sweet-sour sauce, steak with morel mushrooms, and pork loin with Hawaiian opah. A fresh egg yolk pasta with roasted tomato sauce and morel mushrooms wows, as do prawns drizzled with a chocolate-lobster sauce reduction and the to-die-for dark chocolate flourless torte. Entrees start around $16, desserts at $7.
The restaurant shares a hall and restrooms with the Commonweal Theatre next door, making it a perfect spot for a preshow dinner. As for decor, expect simple tables and modern art. The restaurant is open only for dinner Thursdays, Fridays and Saturdays from April through October; plan accordingly.