Menu
www.lajollalight.com
On The
Page B4 - NOVEMBER 10, 2011 - LA JOLLA LIGHT
See more restaurant profiles at www.lajollalight.com
Vigilucci’s Ristorante La Jolla ■ 909 Prospect St., Suite 290, La Jolla ■ (858) 454-9664 ■ www.vigiluccis.com
■ The Vibe: Casually elegant, sophisticated ■ Signature Dishes: Tagliatelle alla Bolognese, Lasagna Pugliese, Cioppino, Piccata di Vitello (veal), Agnello del Colorado (lamb chop), Capesante ai Pomodorini Secchi (diver scallops) ■ Open Since: 2007 ■ Reservations: Yes
■ Patio Seating: Yes ■ Take Out: Yes ■ Happy Hour: 4 p.m. to close Sunday-
Thursday; 4-7 p.m. Friday and Saturday
■ Hours:
11 a.m. to 10 p.m. Monday-Thursday 11 a.m. to 10:30 p.m. Friday-Saturday 11 a.m. to 10 p.m. Sunday.
Cioppino: Mussels, Manila clams, jumbo prawns, calamari, fresh fish, and diver scallops sautéed with roasted garlic in a zesty and thick tomato sauce
Agnello del Colorado: 10-ounce Colorado lamb chop, port wine reduction and mushroomsaffron risotto Capesante ai Pomodorini Secchi: Pan-seared diver scallops with minced red onion, pancetta, cherry and sundried tomatoes, cream and Cajun seasoning; served atop risotto cakes and sweet corn Photos by Daniel K. lew
With recipes from Milan and Village views, Vigilucci’s is a local favorite By DANIEL K. LEW hen classic Italian cuisine meets the modern sophistication of La Jolla, one is likely to end up at Vigilucci’s Ristorante La Jolla. Roberto Vigilucci’s family of seven restaurants carrying his last name are spread throughout San Diego County with each location offering traditional recipes taken from his upbringing in Milan, Italy, along with slight modifications to suit each locale. Perched on a second-floor overlooking La Jolla’s bustling Village area, Vigilucci’s Ristorante serves a well-rounded menu of Italian favorites, and also adds contemporary dishes fit for San Diego’s modern-dining scene. “These dishes appeal to our customers who come from all over, whether it’s locals or tourists,” said Dana Sills, executive chef of the La Jolla location. “People want the classic Italian dishes and they also like the newer dishes.” Sills adds: “Roberto Vigilucci simply has a love for food, and you can see it in his eyes lighting up whenever we bring out a dish — and he reflects that at his restaurants, based on the premise of very good food, high-quality preparation and fresh ingredients.” Vigilucci and his chefs “pay attention to the details” in the preparation of ingredients complimented with a consistent cooking process. “In cooking, everything you do matters,” Sills said. “We make our own pastas, and we make our sauces and soup stock fresh, every day — it’s what helps
W
On The Menu Recipe Each week you’ll find a recipe from the featured restaurant online at lajollalight.com. Just click ‘Get The Recipe’ at the bottom of the story. ■ This week: Vigilucci’s Seared Scallop and Fennel Risotto us stand out. Some people take shortcuts, but we take the time. When you’re using recipes handed down from Roberto’s grandmother and family, it’s very important to us to take the time and do the work. It makes a difference; you can taste it.” If it’s all about the sauce, Sills recommends the Tagliatelle alla Bolognese: Fresh homemade pasta tossed in a classic bolognese-style ragout. “The fresh ragout is cooked for hours with beef, chicken and veal; and simmered down,” Sills said. “The recipe came from Roberto’s family — it has not been altered and it’s still a favorite.” Even with some popular dishes like lasagna, Vigilucci’s find ways to improve upon some classics. During a recent trip back to Italy, Vigilucci tasted a local lasagna so irresistible he brought back its recipe. His restaurants now serve Lasagna Pugliese: Fresh homemade pasta sheets filled with mortadella, Parmigiano, fresh mozzarella and besciamella sauce.
The dining room opens to a patio overlooking La Jolla Village. “This lasagna has mortadella (a style of Italian sausage) making it different, and other ingredients like a creamy búchamel sauce and aged mozzarella,” Sills said. Seafood lovers will want to try the cioppino. Unlike many places that serve cioppino in watery stock, Vigilucci’s uses a family recipe and prepares it like a thick seafood stew — also arriving in a large, steel serving dish at one’s table. The generously-sized dish is filled with mussels, Manila clams, jumbo prawns, calamari, fresh fish, and diver scallops sautéed with roasted garlic in a zesty — and thick — tomato sauce. “The seafood is simmered in a spicy tomato sauce that thickens itself with fresh seafood stock that we make fresh every day,” Sills said. “The marinara makes a difference; the stock you use makes a difference — all these things add consistency, texture and flavor to your dish. When all the seafood and ingredients simmer together, you get a nice, thick soup — it’s
superb,” Sills said. Traditional Italian entrees like veal are also prepared with extra care, said Sills, who recommends Piccata di Vitello: Pan-seared veal scaloppine in a lemon caper sauce, served with spaghetti tossed in garlic and olive oil, and a side of seasonal vegetables. The veal is seared and simmered in a lemon, white wine and caper sauce with butter. Sills said “the veal is tender and juicy because it’s thin-sliced across the grain, gets pounded out, and soaks up all that flavor cooking in the sauce.” Another popular meat dish is Agnello del Colorado, which uses highly regarded Colorado lamb — touted for its flavor and texture. The dish serves a 10-ounce seared Colorado lamb chop, with a port wine reduction, and laid upon a bed of mushroom-saffron risotto. “Risotto is something we really love to do here,” Sills said. “Timing is so important; it has to be baby sat, constantly stirred, and watched until it’s done.” Vigiluc-
ci’s makes its risotto with Carnaroli rice — considered “the king of rices” — instead of the more common arborio rice. Coming up with contemporary dishes allow Vigilucci’s chefs like Sills to express their creativity in offerings like Capesante ai Pomodorini Secchi. Pan-seared diver scallops with cherry and sundried tomatoes, cream and Cajun seasoning are served atop risotto cakes and sweet corn. “Where we especially let our creativity flow is in the cooking-demonstration events and wine dinners,” which are held periodically with special, off-menu dishes paired with wines, Sills said. Vigilucci La Jolla’s floor layout gives patrons options to either enjoy fine-dining table service, step into a lounge/bar area next to the main dining room, or soak up SoCal weather on the spacious, outdoor patio with views of La Jolla Village below. Soft, Italian pop music playing on speakers, along with live music nightly, add to the restaurant’s relaxing atmosphere. In the back, a private banquet and meeting area — called the Wine Cellar Room — offers a glimpse into the establishment’s extensive wine selection. “We want everyone who comes here to feel welcome and special — to get to know you by name,” said general manager Maurizio Carbone. “All our servers are very knowledgeable and originally from Italy, so you get an authentic experience that goes with our good, flavorful food.”