位於South Side​且有歡樂暢飲時段的優質餐廳

Excellent dinner: oysters and wedge salad starters, fillet mignon and crab cake entrees, roasted asparagus side, and chocolate mousse and mixed berries desserts. Excellent service, quiet and comfortable environment. Good value due to entree sale.

nice venue, but different than my expectations (I imagined a large, visible open flame pit or something to that effect after visiting their website). Anyway, the service was really good overall, although there wasn't a ton of explanation, other than the large format seafood app and the 42oz Wagyu steak choices (maybe those are what they're trying to sell mostly?). The seafood platter w/ fries is pretty good, but if there is a next time, I'd just get the baked oysters and prawns with a side of fries. The lobster was pretty undercooked at the thick parts (almost raw) and the scallops were very underwhelming and basically gets "lost" in the sauce. The sauce itself is delicious and worthy of mopping up w/ an order of their bread. The bone in ribeye was very good, not overly salted and cooked to the right temperature. Side of broccolini was very good with a generous portion size. Bourbon old fashioned was very standard and "right on" without being overly sweet. Overall, a good experience and I can say I've tried it.

My recent visit to this celebrated establishment was nothing short of exceptional, from the food to the service and overall ambiance. From the moment we were seated, the hospitality was evident. Our waiter was a standout—a consummate professional who exuded warmth and friendliness. He not only made us feel at home but also demonstrated an impressive knowledge of the menu, offering recommendations that turned out to be some of the best dishes of the evening. His attention to detail and genuine enthusiasm elevated our dining experience, setting a high bar for service. We began our meal with three outstanding appetizers. The biscuits with pimento cheese were a revelation—flaky, buttery, and paired perfectly with the creamy, tangy cheese spread. The salad with crispy pig ears was a bold and delightful contrast of textures, combining the crunch of the pig ears with the freshness of greens. The chicken liver pâté was rich, velvety, and perfectly complemented by its accompanying garnishes. Each dish demonstrated a balance of flavors and a deep respect for traditional Southern ingredients. For our main courses, we chose a variety of dishes to sample the breadth of Virtue’s offerings. The salmon was cooked to perfection, its flaky texture enhanced by a flavorful glaze. The short ribs were tender beyond belief, practically melting in the mouth and paired with sides that accentuated their richness. Finally, the fish and grits was a standout—a creamy, comforting dish that showcased the restaurant’s ability to elevate a Southern staple. We couldn’t resist sampling Virtue’s desserts, and we were so glad we did. The banana pudding was a nostalgic treat, executed with a refined twist that elevated this Southern staple. Meanwhile, the red velvet cake was everything you want from this classic dessert—moist, flavorful, and topped with a luscious cream cheese frosting. A very special shoutout to Chef Damarr of Top Chef fame who stopped by our table to chat briefly.

Best menu service and fresh flavors in the city. Always our favorite.

Food was excellent! Scott was a very attentive server! Both Scott and his colleague Andrew Spence (who seated us and made great wine suggestions), were highly knowledgeable about the menu and we enjoyed speaking with them. It was a lovely evening and we’d definitely return. The truffle gnocchi, meatball appetizer, salmon, scallops, and filet were all outstanding!