This quaint and cozy bistro is named for the one-eared painter who called the Netherlands home, and who may have eaten similar food to what is served here. Unlike other European cuisine, like French and Italian, Dutch fare still seems foreign to the average American diner. But even if you're not quite up for trying the pickled herring — a sardine-like fish served with a shot of genever gin, onion and pickle to chase — plenty of other dishes at Vincent will please any discerning palate.

There are just as many appetizers as main courses here, with choices ranging from frites with various dips to foie gras, escargot and mustard soup. On the menu as a main course, the five preparations of mussels (moules) can also be ordered as appetizers. Choices include the Amsterdam, with beer, butter, garlic, anise, fennel and basil; the Normande, with cider, apples, garlic, butter and cream; and the Provencal, with white wine, tomatoes, capers, olives, garlic and anchovies ($19 for an entree portion with frites). Other standout entrees include the grilled lamb burger — stuffed with garlic and mint butter and served with fries and a delectable aioli for $15 — and the brown-sugar cured pork belly and suckling pig for $22.

For a sampling of a few dishes at the lowest price, ask your server about the three-course Dutch dinner ($25). Or come in on Tuesdays and pay $30 for a three-course meal of your choosing from the entire menu.

For drinks, Vincent is known for its list of 10 kinds of gin, but also serves a few beers and wines by the bottle and glass. BYOB is also an option for a $5 corkage fee.

Average cost: $10-$20

Centerstage Reviewer: Erica Walkup