The gist: After construction delays and COVID shutdowns, the team behind Bardo opened its second concept, VANA, further cementing its footprint in the South End area.
The food: VANA’s menu reflects a theme of rustic-comfort food combined with elegant cooking techniques from chef-owner Mike Noll. The pickled local vegetables on the starters menu are reminiscent of grandma’s endless supply of a seasonal haul from her garden. The pork cheeks served with pattypan squash are a standout, as is the whole-roasted fish. Now serving lunch, dinner, and brunch on the weekends, the spot also features amazing cocktails created by Amanda Britton and her team behind the bar.
The cost: Snacks and entree approximations are $7 all the way up to $180 for the big boy, a 40-oz Joyce Farms bone-in ribeye. Most cocktails are $12, and beer and wine from $4-17.
How to order: VANA is open for diners, but is not currently taking reservations. Call 980-819-5913 to order takeout.