Via Vite overlooks Fountain Square in downtown Cincinnati.
Via Vite's Asparagus and beet salad.
CINCINNATI - We are pleased to bring you this weekly feature from Julie Niesen Gosdin, the voice behind the food blog wine me, dine me. Julie serves up a "Pick of the Week," when she visits a local eatery and samples a signature menu item.
In this week's "wine me, dine me pick of the week:" Julie Niesen Gosdin relaxes on piazza at Via Vite and delights in a true taste of spring.
Become a WCPO Insider to see whether Julie's salad for the season at Via Vite temps your palate. See a photo of it, too.
There's more to the story when you become an Insider. WCPO Insider's membership is an additional benefit on top of everything you can get for free on WCPO.com. We created an entire digital organization dedicated to bringing you exclusive access to in-depth stories that you can’t get anywhere else, handpicked events, and incredible savings on things you love to do. To find out more click here.
CINCINNATI - We are pleased to introduce a new weekly feature from Julie Niesen Gosdin, the voice behind the food blog wine me, dine me. Julie will be serving up a "Pick of the Week," when she visits a local eatery and samples a signature menu item.
It's time for patio season, and one of the best patios in the city is the piazza at Via Vite overlooking the city. Run by Chef Cristian Pietoso, they're famous for their penne Bolognese, wood fired pizzas and view of Fountain Square -- both inside and outside. From the piazza, you can munch on pizza and have a beer while watching a Reds game on the square’s Big Screen (I did this on Opening Day!) or for a more refined experience, dine inside in the restaurant’s modern dining room. Service is friendly, efficient and knowledgeable-- and the menu has something for everyone.
Welcoming the season: Asparagus and beet salad
I picked this item as part of a lunch combination, along with gnocchi. While the gnocchi was fantastic, the asparagus and beet salad with the perfect balance of creamy whipped goat cheese, a tart vinaigrette, earthy marinated beets and perfectly cooked asparagus is a real winner. I wanted something that was a good beginning of spring pick. Though the beets hint at the winter behind us, the asparagus couldn't be springier. Pair this with a glass of Sgroppino (champagne and grapefruit sorbet) or a glass of Barbera-Dolcetto Rose one of my favorites for spring sipping.
Why you should try it:
It's spring, it's balanced and the view makes it even more delicious. It's a perfect seasonal salad.