If you find yourself in NoHo and in need of some damn fine pizza, head to Vic’s – a white and wooden space with a kind of indoor garden feel. Chef Hillary Sterling has a way with all things Italian. There are five pizzas to choose from, topped with dreamily simply ingredients from the classic tomato, basil, mozzarella and pecorino to the more unusual spinach, crescenza, fresco chilies and lemon. When made well, like these are, pizza feels like haute cuisine. To keep the Italian spirit strong, you might want to try a rosé spritz; it’s got the soul of an Aperol spritz (and the actual Aperol to prove it), with rosé, prosecco, lemon and Cocchi Americano.
But while the pizzas are an undeniable draw, the offerings at Vic’s move from pasta (the ravioli stuffed with potato, mascarpone, mint, cured tomatoes and marjoram is great) and antipasti like crispy baby squid with saffron aioli, fennel, chilli and pine nuts to meatier dishes like skirt steak with roasted treviso and salsa verde.
But let’s take a minute to take in the dolci menu. Not only does it offer Brooklyn Roasting Company coffee and Serendipiteas, but there’s a great range of digestifs, including grappa, amaro and dessert wines. And that’s before you even get to the edible offerings. Diners at Vic’s can expect dishes like: panna cotta with roasted blueberries, fennel and vin cotto; honey semifreddo with toasted almonds and honey croccante; and chocolate mascarpone torta with salted caramel, orange and pistachio. Even the familiar affogato here takes a turn for the unusually flavoursome with walnut gelato, amaro, walnuts, and espresso.