Post Vine - Vero Beach

The ambiance of the restaurant was excellent. There was a wide variety of dishes on the menu, all reasonably priced. The drinks were delicious and reasonably priced as well, considering the location. The quality and presentation of the food were perfect. Our server was friendly, knowledgeable, and always available. Overall, the combination of these factors made for a very enjoyable experience. I will definitely be returning in the future.

Seven of us dined at this restaurant tonight. We enjoyed the delicious food and the welcoming atmosphere. Despite the weather not being great and the inside feeling a little damp, the manager came to apologize to us. We reassured him that it was not his fault. When we were paying the bill, our waiter informed us that the manager wanted to treat us all to dessert on the house. A truly classy gesture!

My husband and I went to this restaurant tonight and my meal was the worst I have had in a long time. I ordered the skirt steak and it was incredibly tough, to the point where it was inedible. The waiter took it back to cook it more, but it remained as tough as shoe leather. The waiter and ambiance were great, but unfortunately the food was not up to par. Additionally, the prices were quite high for the quality of the food.

This is a follow up review I've been meaning to do for awhile and finally got back to Post and Vine, 1919 14th Ave, Vero Beach tonight. As I've said before I'll always give a restaurant a second chance to impress if they fell short the first time. So hereit goes... Things didn't start off well out of the gate, no fault of the restaurant. Just after we sat, the sky opened up andhit us with a monsoon. Fortunately Post and Vine is outdoors but covered, the wind was blowing so hard we were getting a littlewet. Fortunately it didn't last long and things got much better. I had the PREZ-CHICKEN, two pretzel bacon crusted chickencutlets, topped with wholegrain mustard beurre blanc, served with fries and broccoli. The bacon gave the dish a subtle smokyflavor while the pretzel coating added a nice crunch. The mustard beurre blanc was the perfect accompaniment. Barb had theMEDITERRANEAN CHICKEN, a char-grilled breast topped with artichokes, sundried tomatoes, feta cheese and fresh basil in a lemonbeurre blanc, served with jasmine rice and broccoli. Again, perfectly seasoned and moist. Our friend Angela had the ROASTED BEETsalad, fresh mixed greens, goat cheese, red onions and candied walnuts tossed in light Dijon vinaigrette and she topped it witha nice portion of Scottish salmon. Great flavor with the mix of beet and goat cheese and a surprisingly nice piece of salmon.And lastly Dan stuck with appies and had the FILET TIPS, hand cut tenderloin tips seared and served atop a bed of rosemary thyme sauteed mushrooms and carmelized onions covered with bleu cheese crumbles then drizzled with bourdalise, and a bowl ofLOBSTER BISQUE. As the others, the flavors were spot on. He did however mention that the filet pieces were a little small andout numbered significantly by the mushrooms. All in all, a much much better visit than last time. Our server was very attentivechecking on us several times and keeping our drinks full. Entrees average about $24 and Burgers and Sa

Great atmosphere. Took a little while to get drinks but it was packed..... Great time all around. #VeroLife Update 9/9/22 service was great and the food was excellent