Downtown Dining: The Vig

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Photos by Amelia Goe and Miranda Romero
Location and Hours:
606 N. 4th Ave.
Phoenix, AZ 85003

Sun. – Thurs. | 11 a.m. – 12 a.m.
Fri. – Sat. | 11 a.m. – 2 a.m.

Phone: 602-254-2242

★★★

Price Range: $4.00-$17.00
Student Discount: None
Recommended Dishes: Hot Chick, Holy Mac and Cheese
and Banana Bread Pudding


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Combine unique food with live entertainment and bocce ball and you have downtown Phoenix’s newest upscale neighborhood tavern, The Vig Fillmore. This is The Vig’s third location in Arizona, and it’s bringing with it a reputation for fun activities and a unique food experience. Located on Fourth Avenue and Fillmore Street, The Vig opened Sept. 9. This tavern encourages people to not only come and indulge in a variety of food, but to also enjoy a lively atmosphere. As their motto says, “You could sit at home and be lame, or you could join us.”

With titles like “Vigazz Burger” and “Hot Chick,” the menu at The Vig really stands out from your standard restaurant. I decided to start off with the “Sonoran Ceviche,” which is whitefish marinated in fresh lime juice with pico de gallo, jalapeño and avocado. Served with chips, the ceviche tasted absolutely fresh and the combination of flavors within it were savory but light.

What I really like about this restaurant is that they take classics like mac and cheese and put a unique twist on them. I knew exactly what I wanted as soon as I saw the title “Holy Mac and Cheese.” This dish consists of Campanelle pasta, American cheese, white cheddar and Gruyere cheese. The best part is they give you the option to add bacon, chicken, chorizo or broccoli for just $2 per add on. They’re basically giving you free reign to make the mac and cheese of your dreams. I chose to add chicken and broccoli to my mac and cheese and I most definitely made the right decision. The presentation of the mac and cheese was mouthwatering and had that perfect golden color to it.

Already impressed with my appetizer and entrée, I couldn’t wait to get dessert. With choices like the chocolate walnut brownie, banana bread pudding and “Nuttin’ but Smore,” it was a tough decision to make. However, after reading the banana bread pudding description, I knew they had me at butter-rum sauce. Topped with vanilla ice cream, the banana bread pudding was enticing upon presentation. A mixture of custard, bananas and walnuts were baked into kaiser roll and topped with a butter-rum sauce. What I found out is that the kaiser roll used in this dessert was the same bread they used for their hamburger buns, which was another unique twist. The banana bread pudding was the perfect way to end my meal, and I left The Vig feeling full and satisfied.

Surrounding The Vig is a typical downtown neighborhood with homes and some offices. There is inside seating as well as outside seating options, and for those who want the best of both world they even have an indoor sun room. Upon walking into The Vig, the eye is immediately drawn to their swanky bar, complete with televisions to catch a game. The lights are a bit dim and further contribute to the high class ambiance. The seating was comfortable and the posh wooden tables helped accentuate the exquisite presentation of the food. The brick walls help to offset the ritzier features and cozy up the entire aesthetic.

Outside is where you will find all the entertainment at The Vig — there is a DJ every Friday and Saturday starting at 9 p.m. Being that this is their newest location, more entertainment, such as live bands, are on their way to the weekend schedule. Complete with a bocce ball set and another bar, the patio at The Vig is where all the fun begins. The Vig embraces an elegant, modern feel inside and out and the staff lives up to that. My waitress was more than helpful and even asked the chef what kind of bread they were using for my dessert, just because I was curious. I was thoroughly impressed with this place and I found it to be fairly affordable. Unfortunately, there are no student discounts, but the food is definitely worth the price.

Contact the reporter at mnromero@asu.edu

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