The VIG Dana Park

$$ •

Hours today·

Book a table: 7:00 PM 7:15 PM 7:30 PM More

About The VIG Dana Park

The VIG Dana Park offers a solid experience with good vibes, good food, and friendly staff. The food is fabulous and awesome, with highlights including the perfect steak, fire steak frites, and one of the best burgers. The pesto on the pasta is fresh and flavorful. They accommodate substitutions easily. For drinks, the cocktails are well made and the Vig Manhattan is smooth, plus there are mocktail options. Desserts like the flour free chocolate cake and bread pudding are delicious. The patio is a great place to hang out. Servers are super cool, attentive, and pleasant, ensuring guests are well taken care of.

Photos

Add a Photo
The VIG Dana Park
The VIG Dana Park
View All Photos

The VIG Dana Park Reviews

4.2
114 ratings
Restaurantji Rating
5
65%
4
11%
3
13%
2
6%
1
5%
Food
4.2
Atmosphere
4.5
Service
4.3

Share your opinion about The VIG Dana Park

Restaurantji Rating

It was our first time and it was fantastic. I haven't been this pleasantly surprised by a restaurant in quite some time. We tried their brunch and I had the pasole. Excellent! They even brought me dairy free bread lightly toasted with oil. So happy to find this place. Excellent outdoor patio with plants and misters.

The Vig is awesome. The patio is great and nice and cool and comfortable. Dogs are allowed on the patio which is awesome. The food is great. The wine list is good! Service is great! We Love the Vig.

There's a variety of food options - something for everyone - and everything we tried as a party of 4 was delicious! The service was outstanding. The waitress was attentive but not annoyingly so. Our drinks were always full, and she made sure we were enjoying our food. We even ordered dessert. We took leftovers home, so be prepared for huge portions of everything.

Read All Reviews(114)

Hours

Monday 11AM - 9PM
Tuesday 11AM - 9PM
Wednesday 11AM - 9PM
Thursday 11AM - 9PM
Friday 11AM - 10PM
Saturday 10AM - 10PM
Sunday 10AM - 9PM
Updated on:
Reserve a table