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the definitive guide

Island Restaurant Group’s Victoria Grill

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Victoria Grill has had a few incarnations since its inception. From Latin American restaurant, to complement RumBar below, to a brief foray in Southern Creole cuisine, the new menu is full of surprises. Brought to life by Chef de Cuisine, Ryan Solien, the new seasonal menu “in the style of a French Bistro” celebrates Solien’s experiences while catering to the customers’ collective palate. Don’t worry! Their signature tableside guacamole is still readily available.

Originally from Los Angeles, Chef Ryan calls Rome, Italy home. His Venice Beach beginnings saw him take the unconventional path of touring with rock bands and legends like Bruce Springsteen, Faith Hill and Tim McGraw, cooking for 45-300 of their traveling entourage. When he found himself mid-tour, with nowhere to go and no permanent base, this second-generation Italian decided to explore his roots. This, he explains, is when he “fell in love with Rome.”

Chef Solien describes his cooking style as “heavily Franco-Italian. I’m an amalgamation of my travels.” It’s their philosophy of simplicity that appeals to him, the minimal ingredients. His time in LA brings with it the “tex mex vibe” but fresh out of culinary school he found himself at legendary Commander’s Palace in New Orleans toiling away in the prep kitchen for six to eight hundred covers a night. If you know anything about the chefly progression, this is not a place you want to be. “If you’re going to be a chef, you have to be well-rounded,” he tells me, an attitude that has clearly taken him places. “It was like paid school.”

Everything in Victoria grill kitchen is made from scratch including Chef Ryan’s Daily Pasta. Look out for our full feature in the September issue of Bermuda Magazine.


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