As a semi regular at Van Gogh's, my wife and I came to appreciate the ambiance and warmth that the Van Gogh's experience had prior to a remodeling project. The staff was generally friendly, the food was typically above average and the seating (especially the bar) was comfortable.\r
Now it is called Bistro VG and has been ""reinvented."" The changes include a much colder, cleaner, brighter look and a menu that is more in line with current trends in dining such as small plates, draught beer, specialty pizzas, and a more reasonably priced selection in attempt to bring in a younger, more hip crowd. \r
All of that is fine. In a dynamic industry, it is important to stay current and and inventive, the problem with Bistro VG is the inconsistencies that have occurred in the three times we have gone since the remodel. \r
The cheese plate has varied in size and condiments, we've had the same issue with the veal w/ gnocchi, and the food has consistently been over salted and oily. Case in point is one of the new featured menu items that I tried . The ""Royale with Cheese"" is basically a greasy bacon cheeseburger w/ a portabello mushroom that the server touted because or the cuts of meat and originality. \r
Van Gogh's has always had a snobbish air to it, but since it lowered its prices to get a younger crowd, it has become, strangely, overtly snooty and ostentatious. This includes some of the staff and servers. And the patronage has become annoying, but not younger (btw my wife and I are in our mid 30's and we were looking forward to that aspect of change). \r
We probably will still go and meet our friends and have a few drinks at Bistro VG, but we will no longer partake in their fare. I can think of many other places in town to spend $100 + and have a better experience (Yes I had a dinner where I had a bacon cheeseburger and still paid over $100). \r
To be fair, I suggest that you do give VG a try and determine for yourself, you may be there when they get the details right again.
Pros: Cant go anywhere but up
Cons: Inconsistent food and service
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