Vico Restaurant and Bar
The woman who served us was charming. Took her recommendation for dinner and it was delicious!
A very sweet restaurant with excellent food and attentive service.
Went on. Sunday night, very quiet, food was very good, had a huge thinly pounded chicken cutlet parm, with penne , which were a little too al dente, but good non the less. My wife had the pork chop which was excellent.
Desert and coffee were great.
We’ll be back!!
The salmon and lamb ribs were delicious. Chocolate and pistachio dessert yum. Looking forward to our next visit.
Vico is one of our favorite restaurants for a great night out or a special occasion, like my husband's birthday. Comfort food classics like chicken or eggplant parmesan never disappoint, and the entire staff go out of their way to make us feel welcome and cared for. The outdoor seating is a lovely bonus.
the service was great, our server Elizabeth was courteous,personable,and explained the menu, the food was delicious, and the desserts awesome!!!!!
We arrived to a very quiet restaurant. The waitress was friendly. My husband said the Chicken Parm was the best he ever ate. My dish was delicious too.
Would happily go back.
Great food all hand made with care and pride. Very friendly staff.
Great visit with family.
Great food . Great service Lovely ambience. No noise, able to talk.
The food is excellent. The verde salad is very good. I absolutely love the pasta with fresh tomatoes and mozzarella! The staff is very friendly and attentive.
Everyone loved their meal and Lisabeth was wonderful as always. We have never been disappointed in Vico, everything is as close to perfect as possible.
The appetizers and salads were promptly delivered and enjoyed by all. The entrees were prepared to the satisfaction of our group members. The portions were large and tasty. One of our group took half of their entree home for the next day.
It is an interesting layout. There are two dining rooms and while they were busy on this Saturday night, we didn’t feel crowded.
Veco is a keeper restaurant and I would definitely visit again when I return to Hudson.
Thank you for taking the time to share your experience with us. We hope to see you again soon! Best, Mark Ganem, Chef-Owner
Personal service, attentive and delicious food. We will return.
Hi, Pamela, thank you so much for sharing your dining experience. We are delighted you enjoyed yourselves and look forward to seeing you again soon! Best, Mark Ganem, Chef-Owner
Vico is a solid restaurant, always pleasant staff and consistently good food. It's the kind of place you could be a regular at, with it's friendly, neighborhood feel. The prices are the best in Hudson.
Hi Tim, thanks for taking the time to share your experience with us! You have really hit the nail on the head, as we aim to be a friendly place to dine above all. Hope to see you again soon! Best, Mark Ganem & Adam Klersfeld, Co-Owners
Excellent food and service
Hi Kathleen, Thank you for sharing your experience with us. So glad you enjoyed it!! Best, Mark Ganem & Adam Klersfeld, co-owners
Felt to rushed with waitress when ordering the food. In and out less than hour.
Thank you for sharing your experience with us. I'm sorry to hear that you felt rushed. That's not our style (unless you tell us you're catching a train or seeing a movie...)! While we try our best to be expeditious behind the scenes, our goal is always to create a relaxed, friendly atmosphere for our guests. Clearly we fell short this time. We'll work hard to do better in the future. Best, co-owners Mark Ganem (chef) & Adam Klersfeld (manager)
Lovely place. My husband and I have dined there twice and loved it both times. The service is wonderful. Very attentive and friendly. The food is delicious. I really enjoyed the calamari appetizer, I wish the portion was a bit larger. I highly recommend stopping by after a day of antique shopping on Warren Street.
Hi Elizabeth, thank you so much for taking the time to share your experience with us! I'm delighted that you and your husband enjoyed your visits. As for that appetizer... we want to save some room for what's to come! :-) Best, co-owners Mark Ganem (chef) & Adam Klersfeld (manager)
Excellent food, great attentive service. Broad selection on the menu. They know how to make homemade pastas that are delicious. Just the right amount of sauce. The fresh fish dishes are the best
Hi Joel, thank you so much for sharing your experience with us. It's a pleasure to hear that you enjoyed yourself, and that you appreciated the details! I'm firmly of the belief that pasta should not be swimming in sauce, although we're happy to accomodate with additional sauce if asked. As a culinary mentor once said to me on the subject, "La pasta non è una minestra." (Pasta isn't soup.) All the best, co-owners Mark Ganem (chef) & Adam Klersfeld (manager)
All was terrific, as usual!
Hi Kathy, so happy you enjoyed yourselves! Hope to see you again soon. Best, co-owners Mark Ganem (chef) & Adam Klersfeld (manager)
utilizes in a creative way local produce so menu varies over the seasons; attention to presentation in terms of colors and textures, but what counts are the flavors and taste both of which are consistently excellent; appropriate proportions; service [we usually have Lisbeth] is attentive and unobtrusive so conversations are not interrupted.
He Peter, so glad you enjoyed yourselves during your visits! As a chef, I think presentation is important but always comes fourth after taste, taste and taste. Best, Mark Ganem, Chef-Owner with Adam Klersfeld, Owner-Manager
Food and atmosphere is absolutely amazing. We came to Vico’s for our 2 year anniversary and had a lovely waitress, I believe her name is LIzbeth. Try the chicken parm, you won’t be disappointed !
Hi Ashley, Happy belated anniversary! Lisbeth is our "secret weapon," as she is a wonderfully genuine person as well as a true professional (and I say this knowing that our other amazing servers will readily agree). The chicken parm is a fave of mine, by the way: pounded out so thin by Armando that it's too big for the plate! Best, co-owners Mark Ganem (chef) & Adam Klersfeld (manager)
Enjoyed a truly perfect evening. Fresh, perfectly cooked halibut with a roasted red pepper sauce - simply delicious. Serving the halibut on top of kale -genius. The flavors were indescribable together. We always enjoy Vico -sometimes, a simple pasta and salad. some evenings, something more hearty. My husband had housemade pappardelle with rosemary meatballs and raved about the sauce. A great meal topped off with a delicious cup of coffee and biscotti defines my idea of a perfect evening. Great, friendly considerate service too..
Hi Judith, I'm so delighted to hear that you enjoy your visits with us! Can I humble-brag and say that I'm kinda proud of the halibut? It took a while to get the roasted pepper sauce right, but I found that if I mellow it out with Cognac, balsamic glaze and cream, it doesn't overpower the wonderful fresh fish provided by our fishmonger. Thank you for sharing, and hope to see you again soon! Best, co-owners Mark Ganem (chef) & Adam Klersfeld (manager)
Vico was amazing! One of the best restaurants I have been to in a while. Our waiter took my dads coat and hung it up for him in the front of the house. He was very attentive and polite. I went with my mom and dad and they loved it just as much as me. The Carlo is a desert everyone who walks into that restaurant must try. It was very light and delicious. I will definitely be returning soon! This might be my new favorite restaurant.
So glad you enjoyed yourselves! Our goal is to treat every guest visit as both a special night out and a relaxed evening with friends. I'm particularly delighted you enjoyed the Carlo, which takes several days to make, since each step requires thorough cooling: a cheesecake base topped with a layer each of chocolate and pistachio mousse (made with real pistachio paste, I'm proud to add), topped with dark chocolate ganache. Big enough for two, but why share? Best, Mark Ganem, Chef & Co-Owner
MAKING BASIC MARINARA SAUCE IS VERY IMPORTANT FOR ANY ITALIAN RESTAURANT. IT WAS SALTY AND TASTE LIKE CHEEP TOMATO SAUCE FROM THE JAR THAT YOU CAN BUY FROM A LOCAL SUPERMARKET. This establishment called themselves, TUSCAN (?). MEAT BALLS WERE SERVED COLD AND PAST THAT SAID HOMEMADE IN THE MENU, BUT I DOUBT THAT. THE WAIT PERSON WHO BROUGHT MAIN MEAL BEFORE APPETIZER. GO FIGURE. THEY DON'T KNOW BASIC RESTAURANT SERVICE.
Not sure this is worth responding to, except to clarify that our sauces and egg pasta are indeed made daily in house. Best, Mark Ganem, Chef-Owner
Go if you are careful what you order. Grillmaster murdered a pork chop. Another gripe is the greed of charging for an ice tea refill more so without advance notice.
Hi Jim, your issue with our beverage service caused a lot of discussion here! We concluded that we should have removed the 2nd order from your check since you assumed it was complimentary (very sorry that did not occur), but that we would retain our policy of charging per order, which we feel is fair. As for the pork chop, I have clarified with my sous chef that it should be cooked to 130 degrees unless requested otherwise. Thank you for bringing both to our attention. Mark Ganem, Chef-Owner
It's hard to say whether or not this restaurant deserves the very good reviews which took us there. There are times when a crowded restaurant can be advantageous to the customer in that food is fresh and turned over rapidly thus effecting the efficiency, focus and creativity of the kitchen. And there's something to be said about the psychological impact of a place that has a buzz and even a waitlist to get in.
Conversely, a dining room with very few patrons, seems to bring out a slow, almost slackened, approach to a meal and feels a bit, well, lonesome. And underpopulated as it was on the night of our visit, one might even think, in the end, that perhaps the executive chef was not called in.
Regarding specifics, the chef salad I ordered was boring with a skimpy plate of torn romaine and a few "house- made" croutons. It's never good to have a salad that's swamped with dressing but this was the opposite--too dry to discern any taste. Having asked for more dressing, I was brought a small boat with a thick, pasty substance which, in and of itself, confirmed the fact that it was barely serviceable. I noticed that the menu highlighted "scratch-made" dressing but, really, why tout this. What good restaurant wouldn't make a dressing from scratch? Breast of duck, a special choice for me, was bland and sauce-less. The molded farro side dish, the only other occupant on the plate, was overwhelmingly oniony. The texture was nice though. So, all in all, my entree was an expensive flop. On the other hand, my husband's choice of Berkshire pork was very tasty and the potatoes served with his dish were rich and well seasoned.
We particularly sought out this well-reviewed restaurant and perhaps it was just an off night. But given the abundance of other choices on the street I would advise friends to try another one first.
Thank you for your thoughtful review. I am sorry to hear that your experience was less than hoped for! Because I personally dislike a salad with too much dressing, it's possible that some people might find our salads "under-dressed." I will look into why your duck was unsauced. It should be au jus with a light bergamot-scented glaze and candied orange peel. I am training a sous-chef and will bring this to her attention. Best, Mark Ganem, Chef-Owner
Always is a n excellent dining experience. Service and food never fail to impress.
The best pasta dishes ever.
Thank you for taking the time to share your experience with us, Robert! We're delighted you enjoyed yourselves and look forward to seeing you again soon. Best, Mark Ganem, Chef & Co-Owner
Very friendly staff and attentive to the needs of the consumers. The food was outstanding. I can't wait to return.
Dear Tammy, Thank you sharing your experience with us! We're delighted you enjoyed yourself and look forward to seeing you again. All the best, Mark Ganem, Chef-Owner
Delicious well prepared/presented from appetizers through dessert. Warm helpful service. Great jazz softly playing in the background all night. As always, a comfortable, fulfilling fun evening. Vico remains a local favorite for us
Hi Philo, thank you for sharing your experience at Vico! It means the world to us that we can make you feel welcome and at home. Looking forward to seeing you again soon. Best, Mark Ganem, Chef & Co-Owner
Probably the best pasta di frutti di mare I've ever had. I upgraded with the homemade pasta.
Hi Sue, so delighted you enjoyed your frutti di mare! Swapping in fettucine for the traditional linguine is a bold stroke- I applaud it! Looking forward to your next visit. All the best, Mark Ganem, Chef & Co-Owner
Dinner with friends
As always, our food was delicious and the service was nothing less than impeccable. The ambience is delightful and the server knows every little nuance of each dish. I highly recommend to everyone.
HI Sarah, it's such a pleasure to know that you enjoyed your visit with us. Thank you for sharing your experience! We look forward to seeing you again in the near future. Best, Mark Ganem, Chef & Co-Owner
Great food. Wonderful experience. The limoncello cocktail was absolutely delicious. Highly recommended!
So glad you enjoyed yourself - and I'll let my partner Adam that know that you gave his lemon-tini the thumbs up! Hope to see you again soon. Best, Mark Ganem, Chef and Co-Owner
Always great food and service is exceptional. As is their bourbon old fashioned with blood orange.
So glad you enjoyed yourselves. Thank you for sharing your experience! Please come back soon for another old-fashioned. Best, Mark Ganem, Chef & Co-Owner
For 2 Sunday’s in a row, I’ve gone to Vico for dinner with family and friends. I have travelled often, eaten at some of the best restaurants around the world, and I must say that the food at Vico ranks amongst the best. Memorable dishes include the pear salad, calamari fritti, and both eggplant and veal parmigians. The pasta dishes, especially Linguini di Mare and fettuccini all’ aragosta were superb and generous in size. The staff are delightful, welcoming and allow you to dine at your own pace. I also can’t wait until the warmer weather when the outdoor garden and patio are opened. Bravo, Vico!
Hi Terence, the garden is now open! (see how I turned the lemon of a late response into lemonade?) It really means the world to us that you visited us twice in a week given the wonderful restaurant choices here in Hudson. We look forward to seeing you again soon! Best, co-owners Mark Ganem (chef) & Adam Klersfeld (manager)
We visit as often as possible and always enjoy the setting and people who are part of this terrific establishment. The food is always fresh and delicious. The price points are very fair and the portions substantial. We truly love this place!!
Thank you for the lovely sentiment and support -- and for taking the time to share your experience with us. Making people happy is what we set out to do every day, and it's always great to hear when we've succeeded! Best, Mark Ganem, Chef & Co-Owner
We had a very nice dinner here! We were seated at a nice corner table and received very attentive service. The menu has a nice varied selection of appetizers and entree's. Everything we ordered was great. The entree's were not only delicious but beautiful!! Very special evening!! A great place to celebrate something special!!
Dinner with friends
The food was OK, not special. We had the cheese assortment for a starter. We were brought very small pieces of 2 hard and 2 soft cheeses, and a few crisp toast wafers. The cod fillet was nice, but not particularly tasty, and there was nothing else to the dish. My wife had the seafood linguini which was very good which came as a generous portion. I was still hungry after eating my dish, so I ate the rest of my wife's pasta. We had 1 beer, and the tab came to $90.
Thank you for sharing your experience! I'm sorry that we did not meet your expectations. While we feel we provide value for our customers and generous portions (4oz of imported & local cheeses, 8oz of fresh fish), I can understand your disappointment if you left feeling hungry. If you have a moment, please let me know how we might improve the Norwegian cod with roasted pepper puree and sauteed kale. I would like to hear your opinion in greater detail! Best, Mark Ganem, Chef & Co-Owner