Hunsaker at Vincent's
Founded by French-born chef-owner Vincent Grumel, and carried on by his protege Brandon Hunsiker. Serves Gallic cuisine of rich dark sauces robing fine ingredients, like a flavorful veal chop (no factory calf, that). Mushrooms and vegetables are the season’s best and sensitively treated. Expensive.
A second, virtual restaurant began running out of the Vincent’s kitchen during the pandemic shutdown of early 2020, the Flying Toad, named for a moniker given Hunsaker by his grandfather. While created and cooked in the same kitchen, Flying Toad fare veers more toward comfort food, including chicken pot pie, BBQ pork biscuit sandwiches, and vegetarian stuffed poblano chili.
|Sunday||5 p.m. to 9:30 p.m.|
|Tuesday||11:30 a.m. to 2 p.m.|
|Tuesday||5 p.m. to 9:30 p.m.|
|Wednesday||11:30 a.m. to 2 p.m.|
|Wednesday||5 p.m. to 9:30 p.m.|
|Thursday||11:30 a.m. to 2 p.m.|
|Thursday||5 p.m. to 9:30 p.m.|
|Friday||11:30 a.m. to 2 p.m.|
|Friday||5 p.m. to 9:30 p.m.|
|Saturday||5 p.m. to 9:30 p.m.|