I was drawn to the chalkboard sign outside, which read 'Three Course Lunch $19.90.' Who wouldn't want to eat a three course lunch for under $20 at one of DC's 'finest restaurants'????? Maybe 'course' is French for 'microscopic' because that is what I got for $20.
Once seated, the waiter described the said special as 'slightly smaller' in portion size than the normal fare. An alarm should have gone off in my head then. When my 'first course' arrived, it was a few stringy pieces of salad (you know, the type you normally throw out in the salad mix?) with a teeny teeny piece of goat cheese. Whatev. The next course should make up for it.
From outside Vidalia looks unimpressive, but I discovered the setting is far more comfortable than the outside indicates. The lounge is most inviting. Low couches beg to sunk into after a long day at work. The dinning room is more formal, but smiling staff take care of any feelings of stuffiness. It was our server, full of jokes and suggestions, that really set Vidalia apart. This is not to say that all the food wasn't spot on. It was. However, I suspect that is because our server cleverly steered us to the best dishes, and if he thought we were missing something, a side or garnish that would improve flavor, he'd ask the chef to whip up a sample so we could see for ourselves. I've never had better care taken of me at any restaurant.
If Vidalia's food & service are to entice new customers during Restaurant Week, it worked. Food was well balanced & innovative. The goat rouladen was amazing with layers upon layers of flavor. Shrimp & grits had nice flavor though the shrimp was a bit overcooked. Dessert & wine, pure pleasure. Service was relatively good (waiter forgot to bring the coffee until after we ate dessert) and Vidalia's elegant atmosphere enhanced the pleasure of dining here. All in all, I would return and thank the restaurant for serving such high quality food for Restaurant Week. Much appreciated.
