CREDIT: Joe Bell
The winter blues have definitely set in. Lack of sunlight and Vitamin D has left us pale and withered. We live under an obscene amount of layers, our jeans rimmed with salt. Our veins practically pump chicken noodle soup. However, there is light to be shed. Rochesterians have a new upscale retreat located in Corn Hill Landing across from Nathaniel's Pub and nestled along the river. This ray of light is Virtu, a new restaurant and lounge.
Sienna owner David Alkaher strikes gold again with Virtu. Inside you'll find elegance, amber-colored lighting, and an expansive dining area separated into intimate sections. I came for the bar, which was very cozy and centralized in the room. It's perfect for drinks before dinner or the sure-to-be slammed happy hour. Given the establishment's location it may very well become the watering hole for the legal community. On a Wednesday night, just a week after opening, I found the bar busy and buzzing as patrons drank and checked out the place. The crowd definitely breathed an air of sophistication; this was a classy group.
The menu features inventive salads, pastas, and entrees like the Guinness-marinated flank steak. At the bar I enjoyed one of chef Jill Mondry-Doebler's appetizers, pan-seared, black and white sesame-crusted Ahi tuna with a five-spice salt and Asian barbecue sauce. It was excellent, and beautifully presented.
The wine list is expansive, with wine by the glass ranging from $7 to $18. I had a glass of the Hess Estates Cabernet and spoke to Sherwin the bartender. He was friendly, as was the rest of the staff. Sometimes the term "upscale" quickly brings to mind another word: "stuffy." Virtu is anything but --- it's simply classy.
Virtu's grand opening is set for Valentine's Day, which could make a nice surprise for someone you love. Or stop by any day of the week for a drink or a bite to eat. Lunch is served weekdays, 11:30 a.m.-4 p.m., dinner 5-10 p.m. On Fridays lunch is served until 5 p.m., and dinner until 11 p.m. Saturday the restaurant is open 2-11 p.m., and Sunday 4-9 p.m. Happy hour is Friday 2-5 p.m., and the bar is open for drinks and bar food after hours until midnight. Stop in next week, and make sure to wish Sherwin a happy birthday.
Comments for "Virtu" (6)
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Paul said on Feb. 07, 2007 at 4:54pm
Ms. d'Estries' article on Virtu left me longing to share a deep red cabernet with her draped in velvet. What an outstanding addition to City. I look forward to her next sexually charged edition.
Matt Scanlon said on Feb. 10, 2007 at 11:35am
Went to Virtu...I had one of the best martinis ever at the bar with Renee the bartender who really knows how to treat customers. She is definitely an asset to Virtu and we look forward to going back!
Chris said on Mar. 02, 2007 at 1:42pm
David Alkahar has done it again with Virtu. As an Assistant Front Office Manager at an Upscale hotel in Rochester, I'm usually the one recommending restaurants in the area. I always stray my guests from the chains and ask them to take a 15 minute drive downtown. With inventive dishes complemented by simple ingredients, a well laid out design and attentive service that is well knowledgeable to Alkahar and Mondry's wine selection. Virtu will impress couples and discriminating business travelers alike.
Ron said on May. 14, 2007 at 8:52pm
The valet is just incredible. Not to quick but just the right pace. But some of those boys did need to shave.
K.A. Underwood said on Feb. 09, 2008 at 6:32pm
We went 2/9/08 to celebrate our son's 22nd birthday. The food was wonderful and the service could not have been better. We had the Guinness flank steak, and the pork chop which had a wonderful presentation along with a fabulous taste. Our waiter suggested a wine which added to the steak and pork which we all enjoyed. I had a Washington Apple Martini which I thoroughly enjoyed. The atmosphere was just a pleasure. We will definitely return for another wonderful evening. What a delight to have such a place in Corn Hill and Rochester. Congratulations Virtue.
Jeanine L. Alkaher said on May. 25, 2008 at 1:45pm
How proud I am of my Husband, David. He works very hard; and his son, Little David and I love him for it. It really is a beautiful place to dine at..
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