We had a leisurely dinner in October 2007 at the Vintage Press. The waiter, Adam, impressed us with his knowldge of the special fall menu. His recommendation of the mushroom appetizer was outstanding. We had the lamb shish kebabs and they were cooked to perfection. My companion had a well done version and Adam recommended an added sauce for the leftover lamb. The service remained above excellence with water service whenever the glasses were half full.
I recommend the Vintage Press for its freshly added ingredients, especially with the complimentary house spinach salad, and its decorative garnishes to the main courses.
One pays with what one orders. The main courses are above average; but, makeup for its use of fresh and natural ingredients. A compliment to the chef in using the ingredients creatively!
Unfortunately, dessert will have to wait for another visit to this extraordinaire restaurant. Can't wait to try these creations!!!!







