D E PA R T M E N T S C H E F ’ S TA B L E
SOMETHING FOR EVERYONE Vinnie’s Steak House and Tavern mixes tradition with inventive new offerings BY KATIE JANSEN | PHOTOS BY JOSH MANNING
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t Vinnie’s Steak House and Tavern, the seasonal desserts are so popular they inspired a dessert-themed calendar. Developed last year, this calendar was the brainchild of Chef and General Manager Tom Armstrong, who noticed that people would constantly ask which dessert was up next. He developed the calendar to show loyal dessert fans which delicacy is on deck—from spring’s blueberry crostata with peach ice cream, to fall’s carrot and persimmon cake with bacon fat frosting. Vinnie’s Steak House dessert calendar follows the availability of local produce. Armstrong sees it as “kind of serendipitous the way nature creates these incredible combinations,” citing the strawberry shortcake with honeysuckle ice cream as an example. And although the desserts are ever-changing, repeat customers need not fret when their favorite leaves the menu. “As soon as one thing is gone, something else good is around the corner,” Armstrong says. Indeed, something good has been around the corner for each of the 17 years Armstrong has been at the helm of Vinnie’s Steak House. A Raleigh native, he remembers Vinnie’s in its glory days when it opened in 1987. He joined as executive chef in 2006 and got to work reinstating the restaurant to the popularity it had once known. A focus on local ingredients and an updated menu accomplished that mission, and when the general manager eventually moved on, Armstrong had the opportunity to take on a new challenge and assume that role in addition to his chef duties.
JACKET REQUIRED
The way Armstrong thinks about his role has evolved over the years. Initially, he’d spend all day in the kitchen prepping, then put on a suit coat each night to participate in front-of-house activities. Now, things are different—he still makes sure to visit with guests, but he’s always wearing his chef jacket. This decision can be attributed to two things, Armstrong says. For one, the kitchen is where he does his best work and is most comfortable, and he feels lucky to have hired a strong, trustworthy team in both the front and back of the house, enabling him to split his time. But Armstrong also says the chef coat adds an experiential element for the diners, who are always excited to receive a visit from the person who oversaw their dishes.
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