VUE

A C O M P L E T E L Y D I F F E R E N T E X P E R I E N C E I N A N D T H E F O O D T H E Y O R D E R . " street food can not only be elevated, but can serve as the foundation for a successful restaurant. Chef Kavourakis and Chef Santos took inspiration from their time abroad when creating small, medium and large street-inspired dishes that would be able to tell a story about their travels. "At VANDAL, the menu shows off the essence of the cultures in each location we visited and their respective cuisines that we were inspired by," Kavourakis said. "Chef Santos and I worked hard to develop a menu that captured the spirit of street food but still allowed us to add our own unique twists." One can find inventive takes on classic dishes such chicken katsu on a Hong Kong egg waffle, or skirt steak with Chinese sausage fried rice and sunny side up egg with chiles and scallions. An ode to New York, VANDAL also serves a hot pretzel topped with steak tartare and an array of "street pizzas". Since their opening in early 2016, it's safe to say that VANDAL has earned itself some serious street cred. And no matter when one decides to visit, the restaurant has a unique ability to provide guests with an individualized experience each and every time they visit. "There is so much to see!" Kavourakis added. "Every time guests visit us, they can have a completely different experience depending on the room they sit in and the food they order." It is because of this marriage, a relationship between street versus culture, global versus native, that VANDAL has become one of the hottest and must- see restaurants on the Bowery. V U E N J . C O M 89 VUE ON THE ARTS

• Cover