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Liz Biro: Peek inside Vida restaurant, now open

Vida opened Feb. 2, 2016, in the former Amici's Italian restaurant, 601 E. New York St., between College and Park avenues. Vida is from Cunningham Restaurant Group, the company that brought Mesh, Union 50 and Bru Burger Bar to Mass Ave. Reservations are not only accepted, they're encouraged.
Vida opened Feb. 2, 2016, in the former Amici's Italian restaurant, 601 E. New York St., between College and Park avenues. Vida is from Cunningham Restaurant Group, the company that brought Mesh, Union 50 and Bru Burger Bar to Mass Ave. Reservations are not only accepted, they're encouraged.
Liz Biro/The Star
Vida is the Spanish word for “life,” hence the huge hydroponic garden overlooking the open kitchen. Chefs use the fresh herbs and greens in new American dishes infused with world flavors.
Vida is the Spanish word for “life,” hence the huge hydroponic garden overlooking the open kitchen. Chefs use the fresh herbs and greens in new American dishes infused with world flavors.
Liz Biro/The Star
Cunningham Restaurant Group head Mike Cunningham say he wants Vida to be Indy's best restaurant. He's not just talking food. The Vida dining room hosts comfortable chairs and soft surfaces to absorb sound. Noise-absorbing panels are hidden under ceiling slats.
Cunningham Restaurant Group head Mike Cunningham say he wants Vida to be Indy's best restaurant. He's not just talking food. The Vida dining room hosts comfortable chairs and soft surfaces to absorb sound. Noise-absorbing panels are hidden under ceiling slats.
Liz Biro/IndyStar
Vida chef Layton Roberts finishes dishes he full view of guests. Roberts was most recently at Mesh on Mass, but don’t expect more of that restaurant’s cooking style at Vida, 601 E. New York St. Instead, Roberts puts a light touch on his classic cooking background and adds his favorite world flavors, including Eastern European and Middle Eastern influences. “I’m trying to focus on heavy flavors that we can achieve through healthful things rather than butter masking flavors,” he said.
Vida chef Layton Roberts finishes dishes he full view of guests. Roberts was most recently at Mesh on Mass, but don’t expect more of that restaurant’s cooking style at Vida, 601 E. New York St. Instead, Roberts puts a light touch on his classic cooking background and adds his favorite world flavors, including Eastern European and Middle Eastern influences. “I’m trying to focus on heavy flavors that we can achieve through healthful things rather than butter masking flavors,” he said.
Liz Biro/The Star
A tender farm egg omelet tops the pasta dish Italians call "cacio e pepe." Vida chefs prepare ultra-thin pappardelle pasta and dress it with black truffe, roasted mushroom and cured egg yolks.
A tender farm egg omelet tops the pasta dish Italians call "cacio e pepe." Vida chefs prepare ultra-thin pappardelle pasta and dress it with black truffe, roasted mushroom and cured egg yolks.
Liz Biro/The Star
Vida chefs make tiny cannoli shells from scratch and then fill them with housemade salami.
Vida chefs make tiny cannoli shells from scratch and then fill them with housemade salami.
Liz Biro/The Star
Bite-size cannoli filled with housemade salami filling at Vida.
Bite-size cannoli filled with housemade salami filling at Vida.
Liz Biro/The Star
"Meat" your view from the bar at Vida. See what's hanging in the charcuterie locker while you sip your Belo Horizonte cocktail with Pitu Cachaca, rum, lime, blood orange and ginger.
"Meat" your view from the bar at Vida. See what's hanging in the charcuterie locker while you sip your Belo Horizonte cocktail with Pitu Cachaca, rum, lime, blood orange and ginger.
Liz Biro/The Star
Vida is divided  into three sections. This causal bar and dining area, a quite upstairs dining room and the more formal, grand dining room on the opposite side of the building.
Vida is divided into three sections. This causal bar and dining area, a quite upstairs dining room and the more formal, grand dining room on the opposite side of the building.
Liz Biro/The Star
The Belo Horizonte with Pitu Cachaca, rum, lime, blood orange and ginger at Vida, 601 E. New York St.
The Belo Horizonte with Pitu Cachaca, rum, lime, blood orange and ginger at Vida, 601 E. New York St.
Liz Biro/The Star
Vida sports a nice mix of atmosphere. These vintage-look stools by the bar lend an easy, neighborhood bar feel, which suits Vida. Cunningham Restaurant Group envisions Vida drawing guests from nearby homes.
Vida sports a nice mix of atmosphere. These vintage-look stools by the bar lend an easy, neighborhood bar feel, which suits Vida. Cunningham Restaurant Group envisions Vida drawing guests from nearby homes.
Liz Biro/The Star
Chef Layton Roberts' oh-so-tender beef short rib dons a lovely crust. Winter squash puree and seckel pear add sweetness; chorizo adds heat. Crisp baby turnips balance all the lush flavors and textures.
Chef Layton Roberts' oh-so-tender beef short rib dons a lovely crust. Winter squash puree and seckel pear add sweetness; chorizo adds heat. Crisp baby turnips balance all the lush flavors and textures.
Liz Biro/The Star
Vida is a place for foodies. You can watch and hear chefs at work. Dishes are creative but familiar, as in this one named Shrimp Dumpling. Smoke scallop slices garnish the dumplings, which exude true Asian flavors. Black garlic, bok choy, crispy onion rings and beech mushrooms garnish the dish. Before serving, chefs pour on pork skin broth.
Vida is a place for foodies. You can watch and hear chefs at work. Dishes are creative but familiar, as in this one named Shrimp Dumpling. Smoke scallop slices garnish the dumplings, which exude true Asian flavors. Black garlic, bok choy, crispy onion rings and beech mushrooms garnish the dish. Before serving, chefs pour on pork skin broth.
Liz Biro/The Star
Flow was important to the Vida design. Separate spaces feel as one, this waiting area for instance. It's snuggled against a window overlooking the outdoor fireplace.
Flow was important to the Vida design. Separate spaces feel as one, this waiting area for instance. It's snuggled against a window overlooking the outdoor fireplace.
Liz Biro/The Star
Millet, amaranth,farro, spelt. This is the whole grains salad at Vida. With Meyer lemon, sheep milk feta, lentil falafel, roasted tomato jam, olives, the thinnest housemade potato chips. Find Vida at 601 E. New York St. Reservations are not only accepted, they're encouraged.
Millet, amaranth,farro, spelt. This is the whole grains salad at Vida. With Meyer lemon, sheep milk feta, lentil falafel, roasted tomato jam, olives, the thinnest housemade potato chips. Find Vida at 601 E. New York St. Reservations are not only accepted, they're encouraged.
Liz Biro/The Star
The Vida kitchen thrives on creativity. Cunningham Restaurant Group chefs use the kitchen to test new dishes for CRG's other brands. Vida perhaps fuels their imaginations with this Winter Density Lettuce salad that may remind you of a Ceasar.  It features brioche egg toast and Grano Pandano cheese, which is similar to parmesan.
The Vida kitchen thrives on creativity. Cunningham Restaurant Group chefs use the kitchen to test new dishes for CRG's other brands. Vida perhaps fuels their imaginations with this Winter Density Lettuce salad that may remind you of a Ceasar. It features brioche egg toast and Grano Pandano cheese, which is similar to parmesan.
Liz Biro/The Star
Outside meets inside at Vida. This table is by the glass-framed indoor/outdoor fireplace.
Outside meets inside at Vida. This table is by the glass-framed indoor/outdoor fireplace.
Liz Biro/The Star
Find private dining spaces for meetings and special occasions at Vida. A smoked glass door walls off this section between the main dining room and the wine locker.
Find private dining spaces for meetings and special occasions at Vida. A smoked glass door walls off this section between the main dining room and the wine locker.
Liz Biro/The Star
"All the chocolate you can imagine" is how the Vida pastry chef describes this dessert, named Chocolate Textures. Chocolate mousse with walnuts at the center is coated in devils food cake crumbs and set atop roasted white chocolate crumbs. A walnut florentine and chocolate mousse cap crowns the composition. Passion fruit coulis and cacao nibs garnish the dish.
"All the chocolate you can imagine" is how the Vida pastry chef describes this dessert, named Chocolate Textures. Chocolate mousse with walnuts at the center is coated in devils food cake crumbs and set atop roasted white chocolate crumbs. A walnut florentine and chocolate mousse cap crowns the composition. Passion fruit coulis and cacao nibs garnish the dish.
Liz Biro/The Star