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Vicente

Reader Fare: A Revelation in Coghlan

Once my co-adventurer and I scanned the specials board that greeted us at Vicente, we knew we’d stepped out of steak and milanesa territory. Chicken stuffed with prosciutto, mozzarella, sun-dried tomatoes and asparagus? Risotto with beef, mushrooms, sage and cream? Sweet and sour pork with caramelized sweet potatoes? To our ...

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