I have eaten here three times now since it opened, the last two trips I ordered the chef's menu without a second thought. Never have I visited a restaurant three times, eaten different meals each time, and been blown away by the quality and taste each time. Plop Viera down in Manhattan and Chef Ben Porter instantly becomes a star. Oysters were served two ways with very creative and refreshingly light flavors added. Quail, Short rib, scallops, crab cakes - everything was a little unique, perfectly prepared and fantastically tasteful. Very tough to pick a favorite dish, but I'm including a picture here of the black garlic pasta with littlenecks, pork belly and sambuca butter. Divine. If you like food and are on the Cape this summer, you cannot miss Viera.
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