2016 Trip Advisor Certificate of Excellence

TripAdvisor Certificate of Excellence Award for Victor’s on Water

VICTOR’S ON WATER EARNS 2016 TRIPADVISOR CERTIFICATE OF EXCELLENCE

Excelsior, MN – May, 26, 2016 – Victor’s on Water today announced that it has received a TripAdvisor® Certificate of Excellence. Now in its sixth year, the achievement celebrates hospitality businesses that have earned great traveler reviews on TripAdvisor over the past year. Certificate of Excellence recipients include accommodations, eateries and attractions located all over the world that have continually delivered a quality customer experience.

“With the Certificate of Excellence, TripAdvisor honors hospitality businesses that have consistently received strong praise and ratings from travelers,” said Heather Leisman, Vice President of Industry Marketing, TripAdvisor. “This recognition helps travelers identify and book properties that regularly deliver great service. TripAdvisor is proud to play this integral role in helping travelers feel more confident in their booking decisions.”

The Certificate of Excellence accounts for the quality, quantity and recency of reviews submitted by travelers on TripAdvisor over a 12-month period. To qualify, a business must maintain an overall TripAdvisor bubble rating of at least four out of five, have a minimum number of reviews and must have been listed on TripAdvisor for at least 12 months.

Victor’s on Water

About TripAdvisor
TripAdvisor® is the world’s largest travel site**, enabling travelers to plan and book the perfect trip. TripAdvisor offers advice from millions of travelers and a wide variety of travel choices and planning features with seamless links to booking tools that check hundreds of websites to find the best hotel prices. TripAdvisor branded sites make up the largest travel community in the world, reaching 340 million unique monthly visitors***, and 350 million reviews and opinions covering 6.5 million accommodations, restaurants and attractions. The sites operate in 48 markets worldwide.
 
TripAdvisor, Inc. (NASDAQ:TRIP), through its subsidiaries, manages and operates websites under 24 other travel media brands:
www.airfarewatchdog.com, www.bookingbuddy.com, www.cruisecritic.com, www.everytrail.com, www.familyvacationcritic.com, www.flipkey.com, www.thefork.com (including www.lafourchette.com, www.eltenedor.com, www.iens.nl, www.besttables.com and www.dimmi.com.au), www.gateguru.com, www.holidaylettings.co.uk, www.holidaywatchdog.com, www.housetrip.com, www.independenttraveler.com, www.jetsetter.com, www.niumba.com, www.onetime.com, www.oyster.com, www.seatguru.com, www.smartertravel.com, www.tingo.com, www.travelpod.com, www.tripbod.com, www.vacationhomerentals.com, www.viator.com, and www.virtualtourist.com.

**Source: comScore Media Metrix for TripAdvisor Sites, worldwide, February 2016
***Source: TripAdvisor log files, Q1 2016

DeRusha Eats

DeRusha Eats: Victor’s on Water

EXCELSIOR, Minn. (WCCO) — West suburban Excelsior almost had it all: quaint downtown, Lake Minnetonka views, but not a lot of great restaurants.

“In the days of the moccasin shops, the choices were limited,” Eric Paulson said.

But in part thanks to Paulson and his daughter, diners in Excelsior have many more voices, including their spot, Victor’s on Water.

For the full story and video on the WCCO web site, click here.

Victor's On Water Patio Dining

Enjoy A Meal On Our Patio

The arrival of warmer weather means that our patio dining area is open!  Now you can enjoy a meal in beautiful downtown Excelsior in our restaurant or outside while enjoying the beautiful evening weather.

Victor's on Water Review by Mpls.St.Paul Magazine

GET EXCITED FOR ITALIAN IN EXCELSIOR

Victor's ReviewVICTOR’S ON WATER
GET EXCITED FOR ITALIAN IN EXCELSIOR. | BY STEPHANIE MARCH

More and more, it seems the “there’s no there, there” description of dining in the suburbs is being challenged. Granted, there are still pockets of chain-heavy,
non-quality eating in which people don’t care a lick about the cow before it became a burger, which better be under $6. And yet, there are some truly standout places that seem to know how to cater to their neighborhood while delivering something a bit more. Victor’s on Water is that kind of place.

Now, no one is suggesting that Excelsior is some chain-laden mall pad, what with the cute downtown full of independent shops and eateries, not to mention its own brewery, but there are a few behemoths of unfortunate dining just on the edges that draw metric tons of people. So it feels like a huge win that Victor’s has arrived on the scene and has been pretty packed from the get-go.

Nicely positioned in the center of town, Victor’s replaced the unsightly Ming Wok with a warmly lit, glasswalled eatery that has simple lines and spare stylings. White tablecloths with wine glasses in low light sit in front of the open kitchen where cooks in black coats provide the exciting backdrop. Owners Eric Paulson and Janel Olson spared no expense when it came to noise, preemptively soundproofing the entire ceiling so that when the place is humming, it’s really just humming and not screeching.

Smartly, the owners brought in a ringer, chef Phillip Becht, who has created a menu of interesting Italian dishes. His pedigree with local ingredients and time spent at The Modern Cafe and Birchwood are being put to good use here. First and foremost, the man has a way with vegetables; he makes them sing a different song that had my eyes popping open more than once. A small side dish of diced baby turnips softened with brown butter and topped with a cloud of horseradish cream gave me an actual moment of “wait, these can taste like this?” Same for the roasted winter squash puree with dates, fired poblanos, and dark chocolate. It wasn’t sugary or sweet, just lilting with dusky bits that all formed a unique bite I couldn’t quite place, but couldn’t quite stop chasing either.

And on the sweet end of the meal, parsnip ice cream on a dense carrot cake had my kids shocked and awed. A squashy cheesecake with fried sage and pepitas was so elegant and reaching. I don’t know if I’ve ever started off a review with sides and desserts, but it bodes well.

Starters were simple and kept their flavors easy. Limousin beef carpaccio was textbook perfect with a generous swath of soft beef. Both bruschettas were good, the one with taleggio and speck was the best version of an elevated cheesy garlic bread, and potted rabbit was not only great to find, but well made.

The pasta section is where some serious action happens. The Bolognese is one example of where the vegetable love comes in. Yes, it’s a meat sauce, but somehow the perfectly diced winter veggies steal the sauce, giving snap and depth to the ultimately comforting dish. Gnocchi with milk-poached chicken played soft delicate pillows against pulled bird and charred kale that all stood together in a hearty mix. Black as night squid ink lumache (ridged and pinched elbows of pasta) cuddled with rock shrimp and slips of charred fennel in a ragu riddled with octopus and bright tomato. Really the only misstep here was the ravioli, which lost all nuance of brown butter and orange rind with an overly heavyhanded slick of sweet saba syrup.

For larger plates, there’s a thin and crisp pan-fried trout over lentils with a dashing touch of maple gastrique, and perfectly pan-seared scallops over celery root puree. Lamb T-bones with butter beans have that fire-kissed char I love. I was so excited to see porchetta on the menu, then deeply saddened when it came. Three thinly sliced medallions, with no porchetta seasoning that I could discern, were cooked to a point of dryness where the edges had started curling in on themselves. Plus, served with braised red cabbage and a dollop of mustard cream, it read more like a schnitzel than porchetta. Hoping for another iteration. Pizzas on the other hand were awesome, thin, and chewy with great bubbles of char on the crust. The Achin’ and Begs did right by the slab bacon with creamy fontina and a runny egg. I can see myself at the small bar often with a plate-sized pizza in front of me.

Put Victor’s on your short list, especially if you are a Westie who loves great food. By the ingredients on this menu, you can tell it will flow with the seasons; and with Becht’s nimble touch with vegetables, I’m quite excited for the coming bounty. 205 Water St., Excelsior, 952-474-8879, victorsonwaterstreet.com

 

Originally published in Mpls.St.Paul Magazine, February 2015, Vol. 43, No. 2, pages 90-91, ©2015 MSP Communications. All rights reserved.
Posted on our web site with the permission of author & publisher.

Chef’s Blog: Welcome to Victor’s on Water!

Welcome to Victor’s on Water. We aim to bring happiness to you and your family through our food, drink, music and service. We have 3 main areas that we will keep in mind as we create our version of Italian inflected food.

Quality Ingredients is probably the first thing that people associate with Italian cuisine and we are blessed to be in a part of the country that provides plenty of good things to cook and enjoy. So, in addition to a basic set of familiar and important Italian and Mediterranean ingredients we will make every effort to purchase from people and businesses that we trust and that are located close to Victor’s. To us, the goal of Italian style of cooking is too use as much as possible what we find in our region, the upper Midwest. In the spring and summer this is easy, in the winter, well, we will find out.

Another facet of our cooking will be learning more about our community here in Excelsior. We look forward to meeting you and becoming a vibrant and interesting part of the town. We are hoping to offer farmer meet and greets, cooking demonstrations, farm visits and more to show you how we go about our work and to meet you and gain a more lasting relationship with those around us. We hope to see many of you in our restaurant and hope to get to know you as our journey moves along.

The third thing we are trying to keep hold of is a spirit of curiosity. We look forward to the discovery of what making Italian cuisine in this part of the country will mean for us. We can say for sure that we are excited to keep learning and trying new dishes and techniques. It is the best way for us to grow as chefs and hopefully it will be fun for you, our guests, to see where this takes us all. We won’t sit still for long.

We welcome you all to Victor’s and we hope that you will enjoy your food, your drink and your companions while you are here.

Phillip Becht

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