It was just back at the end of March that Vincent announced that with chef Joncarl Lachman leaving the business and Chrissy Camba taking over the kitchen that the Dutch-heavy restaurant was changing things up and moving into a menu that features more of a wider Northern European slant.
Now more changes are afoot for the Andersonville eatery. Camba left on June 20 in order to travel abroad and gain culinary inspiration by visiting new cultures. Chef Adam Grandt (Carlos, Sage Grill) has moved into the exec chef role and has implemented a fairly new menu. Owner Michael Bransford said the menu will still have small and large plates based on European techniques but with a bit of an American twist.
Vincent will continue to serve faves like the snert and sambal mussels. Grandt will also keep doing mussels in a total of five different ways like beer with shallot, garlic and parsley; and curry with saffron, coconut and lime. The new menu has a foie gras torchon; roasted bone marrow with red onion port jam; Champagne-soaked salmon with yukon potato ragu and oyster mushrooms; and a lamb burger with olive tapenade, red onion and feta.
Bransford said Vincent will start doing Saturday brunch that will also feature a number of breakfast sandwiches and will add a snack menu for the bar. Grandt will also start offering simple tarts like chocolate and lemon that will be served tableside on the weekends. Check out Grandt's full menu below.