Located at 10 Dana Street in the 3,900 sq ft space formerly occupied by Vignola/Cinque Terre, Via Vecchia will be a “modern take on a European bistro serving small plates Italian food, classic cocktails, and Italian wines” with a focus on the bar and cocktail program.
For the design of Via Vecchia, Miranda and his team are “drawing inspiration from pre-WWI European bistros” with the aim of making it “feel both elegant and comfortable” The front room (see floor plan below) will have a long curved marble bar. In back restaurant area, “guests will eat in a greenery-filled space under skylights, akin to a courtyard in Venice or Rome.”
Principle members of the staff will be Randa Vashon as general manager, Chris Peterman as sommelier, and chef Mitchell Ryan. Ryan was the previously the executive chef at Vignola / Cinque Terre.
Here’s a look at the draft menu supplied with the liquor license application to the City:
Here’s a look at the floor plan. The front room (formerly occupied by Vignola) has a long curved bar with with some large format booths and a few tables looking out onto the cobble stoned streets outside. The back restaurant area maintains the layout formerly used at Cinque Terre.