In a quaint cottage just off the hustle and bustle of Canton’s food district in Roswell, Vin 25’s heated patio glows with fire pits and the chatter of diners can be heard down Plum Street. We visited for Roswell Restaurant Weeks, but beyond that, this little slice of heaven is the perfect spot for an intimate date night, a glass of wine with your bestie, or just for a relaxing meal on the patio. Their stellar menu boasts large plates like succulent salmon to amazing charcuterie and fromage boards, unique wines like the Albarino Reserva from Uruguay, craft cocktails, and a whole slew of small plates. Just thinking about Vin 25 is making us hungry. Let’s dig in.
Just because Vin 25 sells as a wine bar, doesn’t mean you can’t sip on a tasty cocktail. We sampled the La Rosa and it was a real treat from the mix of lemon, tequila, and sparkling rose. But what really makes this cocktail is that bit of spice from the prevalent amount of black pepper. It gives it just that little edge to elevate it from good to great. Now, being that Vin 25 IS a wine bar, we had to try something different, so we paired our salmon with the recommended wine pairing, the Barbera, a mild red wine out of Italy that is lighter-bodied and more reminiscent of a pinot noir. Not too fruity, but not too bold, this one went so well with the earthiness of the foraged mushrooms and Brussel sprouts on the main course. We also were treated to the Albarino Reserva out of Uruguay, which is a white varietal that reminds us of in between a Vinho Verde and a Pinot Grigio. It was tart with a slight acidity but mellows out on the back of the palate for a smooth finish. What a wonderful wine!
As we mentioned, we went for Roswell Restaurant Weeks and got the 3-course meal that included Winter Squash Toast, 60 South Salmon, and Buttermilk Cake. On top of that, we got gigantic charcuterie and fromage board! The board consists of 5 rotating meats and cheeses that can range from Tomme, which was John’s favorite, to Red Dragon from Whales, which was Liz’s favorite. What’s Red Dragon? It’s an aged cheddar that contains grain mustard seeds. Delicious. On the meats, we sampled two types of salami, prosciutto, and more. Who knows what will end up on the board next time! Hope it has the honeycomb and the bacon jam, those were very welcome accouterment to the meats and cheeses presented! One of the better meat and cheese boards around, if you ask us.
The first course for the 3-course meal was the Winter Squash Toast. This seasonal vegetable toast had so much flavor! Just imagine the creamy and sweet winter squash purée melts into the crunchy toast and as you bite you go from creamy and sweet to savory of the bacon, tart of the currant vinaigrette, to the tang of the pickled onions. Did we mention this one was bursting with flavor? It’s so complex and really tasty! The second course was the 60 South Salmon. This one is a beautiful plate and just as beautiful tasting. The English pea purée is creamy and a little earthy that pairs perfectly with the tender salmon. Sitting in the middle of the salmon, the Brussels sprouts are cooked just right and mixed with foraged mushrooms. This rounds out the flavors of earthy, crispy, and richness. Such a good dish, and a great portion! Must-try. The third course was the Buttermilk Cake. Not too sweet, not too rich, this moist and delicate cake has a warm and buttery caramel on top of a boozy Rumchata cream. Those dynamic flavors are well-balanced with the addition of strawberries for tartness and almonds and pecans for a crunch.
What’s better than good food is always good company. We enjoyed talking to Mac, the GM, and our waiter about all things wine and beer. They have an amazing staff, a stellar menu, and top-notch drinks. We can’t wait to sit on their amazing patio when the weather gets warmer. We’ll have to get the Albarino Reserva again and try a new bite or two. What would you like to try?