By Maggie Hatfield
Located in an old, historic bank lobby built in 1922, The Vault Downtown in Bluefield strives to give each of its patrons an unforgettable fine dining experience. Sitting in the center of the Bluefield Downtown Commercial Historic District, The Vault Downtown is rich in history and elegance. The space has a classic feel with black and white detailing and touches of gold throughout the restaurant, helping guests take a trip back in time to create a memorable evening out.
When Bill Cole purchased the establishment in 2019, he had a vision of combining the past with the present. Renovations to the restaurant only took about one year and kept most of the original architecture.
“The details such as the ornate trim, gold leafing and original bank vault door truly make this space feel like a work of art,” says Cole.
The back side of the bank vault door is glass, so guests can see the internal working. Additionally, a local artist painted a mural inside the vault depicting a timeline of events from the 1920s-1960s.
Not only does the restaurant offer a unique atmosphere, it also has an impressive variety of appetizers, entrees and desserts. Executive Chef Peter Zimmer believes food is a celebration of life, and he strives to make every occasion memorable.
“One should gather often with loved ones and break bread,” he says. “We just want to do our part to always make it special.”
Since his start at The Vault Downtown in January 2020, Zimmer has made a menu that highlights fresh ingredients and puts a twist on classic dishes. Originally from Burbank, CA, Zimmer’s passion for cooking was inspired by his Italian grandmother, Nani Lacava, and he gets in touch with his Italian heritage with his homemade Vault Special Pasta of the Day.
“To me, everything has to taste amazing and look amazing,” he says. “The quality of ingredients is key for us. All our pastas are either from Italy or made in house.”
Guests can begin their night out with starters such as the Grilled Butternut Bruschetta, Italian Seafood Dip and Bacon Confit Chicken Wings. For the main course, customers can select entrees such as the Pan Seared Rack of Lamb, Pluck a Duck Funky Chicken and Cedar Plank Roasted Salmon. To end the evening on a sweet note, the dessert menu offers delectable treats like the Kahlua Ice Cream Pie, Mixed Fruit Parfait and Chocolate Opera Torte. Guests can even select the Vault Made Ice Cream, which Zimmer calls a labor of love. He uses local farm eggs, local honey, scraped vanilla beans, homemade extracts, chocolates and farm-fresh heavy cream and churns it by hand.
The Vault Downtown also has a cigar bar called The Vault Downstairs, which was the old records vault for the bank. With 38 different cigars to choose from, anyone can select a cigar that suits their liking.
“Patrons enter through a brass door immediately to the right of the main restaurant entrance, and as they progress down the hallway, they get the feeling of a prohibition-era speakeasy,” says Cole. “We have some people that come in just to enjoy a cigar and a cocktail on the way home from work.”
The restaurant also has an impressive drink menu, which includes signature cocktails, wine, beer, bourbon, whiskey, martinis and sangrias. The syrups are prepared daily in the kitchen, and Savannah Arrington, the mixologist and front-house manager, can prepare a cocktail for any occasion. To Cole, the standout cocktail is the Vault Bloody Mary.
“We start by fire roasting red tomatoes on the grill and creating our own signature mix,” he says. “We then finish each Bloody Mary with a house-made bacon straw.”
The combination of Zimmer’s culinary talents and a group of servers who genuinely love their jobs and their guests makes The Vault Downtown a recipe for world-class service.
“I think the Vault delivers on all fronts—it is comfortable yet classy, has a great vibe and atmosphere, is a great gathering place and has top-quality food at reasonable prices and a staff that wants every customer experience to be a special one,” says Cole.
The Vault Downtown is located at 401 Federal Street in Bluefield. The establishment is open for dinner on Wednesday-Saturday from 4-10 p.m. To make a reservation, visit www.thevaultdowntown.com/reservations or call 304-308-6601.
Lamb Saddle with Herb and Parmesan Crust
Serves 4
- 2, 8-bone Frenched domestic lamb racks
- 1/2 c Dijon mustard
- 1/2 c panko
- 1/2 c Reggiano parmesan cheese, grated
- 1/2 tbsp red pepper flakes
- 1/2 tbsp parsley, chopped
- 1/2 tbsp thyme leaves
- 1/2 tbsp rosemary leaves
- 2 tbsp olive oil
- Cracked peppercorn and kosher salt to taste
Preheat a large iron or stainless-steel induction skillet. Set aside oil. In a small bowl, combine all ingredients except for mustard, salt and pepper. Set aside panko herb crust. Cut lamb saddles in half, four bones for each guest, and sear fat side down in preheated skillet with olive oil. Cook lamb for four minutes on each side. Brush with mustard and sprinkle well with panko herb crust. Bake in a 475-degree oven for 12 minutes for medium rare. Remove and let rest on a cutting board for two minutes. Cut into double chops and serve immediately.
Fire Roasted Butternut Squash Bruschetta with Chevre and Spiced Almonds
Spiced Almonds
- 1 c raw slivered almonds, blanched
- 1 egg white whipped to meringue
- 1/2 tbsp cane sugar
- 1/2 tbsp brown sugar
- 1/2 tbsp cayenne pepper
- 1/2 tbsp red pepper flakes
- 1/2 tbsp ground cinnamon
- 1/2 tbsp smoked paprika
- 1/2 tsp cracked peppercorns
- 1 tbsp farm butter
- Pinch of kosher salt
Roast almonds on sheet tray in a preheated 350-degree oven for four minutes. Combine all spices and sugars. Toss with melted butter and coat nuts with mix. Fold in egg whites and place back in the oven to roast for four more minutes or until golden brown. Cool and set aside.
Balsamic Glaze
- 1 c balsamic vinegar
- 1 tbsp white sugar
- 2 tbsp dark brown sugar
Combine ingredients in medium saucepan on high heat and bring to boil. Reduce heat to medium high and reduce by 60%. Remove from heat and cool in refrigerator for 1-2 hours.
Butternut Squash
- 1 butternut squash, split in half with seeds removed
- 2 tbsp olive oil
- Salt and fresh cracked pepper
Toss squash with olive oil. Sprinkle heavily with salt and pepper and grill over wood grill, barbecue or in a 450-degree oven for 15 minutes until fork tender. Scoop out all meat from squash and mash or place in a blender and whip until smooth. Keep warm.
Grill your favorite sourdough or baguette, brush with squash mash, and sprinkle with goat cheese or chevre. Drizzle with spiced almonds, balsamic glaze, basil and parsley. Serve immediately.
Shrimp and Grits
Serves 4
Grits
- 1 qt spring water
- 3 tbsp farm butter
- 1 c stone-ground yellow grits
- 1 tsp salt
- 1 c heavy whipping cream
- Cracked peppercorns and kosher salt to taste
Bring to a boil water, butter and salt. Add grits, and boil for four minutes. Reduce heat to medium low for 30 minutes or until grits bloom and are tender. Add cream and salt and pepper to taste.
Shrimp
- 20 Gulf shrimp with tail on, peeled and deveined
- 1½ tbsp minced garlic
- 3 c tricolor heirloom cherry tomatoes cut in half
- 2 c pinot grigio or dry white wine
- 7 tbsp farm butter
- 2 tbsp olive oil
- 3 tbsp Italian parsley leaves, chopped
- 2 tbsp chives
- Cracked pepper and kosher salt to taste
Heat a large skillet on high until slightly smoking. Add olive oil and fry shrimp one minute on each side. Add tomatoes and garlic, and stir fry for three minutes. Add wine, butter, salt and pepper. Cook two more minutes.
Grits Sauce
- 4 tbsp soft, warm butter
- 1/4 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp cane sugar
- 1/4 tsp ground cinnamon
- 1 lime, juiced
Combine all ingredients in a small bowl. Whip with a spoon and drizzle over shrimp and grits.
