Vic’s - Wine & Spirits Magazine


photo by Sasithon Poorviriyakul

Tomato pizza with basil, young peccorino

At Vic’s, chef Hillary Sterling slings inventive pizzas from a wood-fired oven alongside a full menu of seasonal, vegetable-driven dishes. The wine list may be small but it’s compelling, with wines such as Kabaj Rebula or sparkling Ayse from Domaine Belluard to go with unusual pizzas, like a ricotta horseradish pie with poppy seeds and prosciutto, or creamy burrata, salty anchovies and fresh herb salsa. Added bonus: Most every wine is under $100.

31 Great Jones St. (btw. Bowery & Lafayette), New York, NY

Italian, Pizza


Caitlin Griffith knew her future career would entail food and drink when, at the age of six, she munched an anchovy from her father’s Caesar salad thinking it as a small strip of bacon—and was more than pleasantly surprised. While enrolled in New York University’s Food Studies program, she learned the secrets of affinage in the caves of Murray’s Cheese.

This story appears in the print issue of April 2015.
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