How do you become a staple of the Minneapolis Restaurant's scene? (Clue: no, it's not just location, location, location--although it does help). In my humble opinion, it is simply consistency. What makes "Vincent, A Restaurant" a repeat destination is not just that the restaurant serves authentic French dishes that are prepared in the best of traditions with quality ingredients, or even the occasional exotic pairing of spices and sauces, what makes it one of the best restaurants in town, is that you'll never be disappointed by sharing an appetizer among friends, having a business lunch or enjoying a romantic or celebration dinner. And better yet, neither will be the friends or guests that you're hoping to gently impress. I have been enjoying Vincent's cuisine for more than a decade (when he moved from the renowned "Le Bernardin" in NY to cook at the defunct "Café, 1,2,3" located in the Foshey Tower), and I can only think of a couple of Twin-Cities' Chefs that have continuously provided quality dining (Tim McKee is another one). When friends tell me they haven't been at Vincent yet, I underplay it and simply say: "good, you have something to look forward to." And I have never had a friend telling me they didn't truly enjoy their experience.
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