Vic is the collaborative effort of Victoria Freeman, Marc Meyer and Chris Paraskevaides (Cookshop, Hundred Acres). Vic's resides in the re-imagined former space of the beloved Five Points, the Mediterranean restaurant that Freeman, Meyer and Paraskevaides opened together in 1999. After 15 years, the restaurateurs decided to renovate the restaurant and the result — Vic's — is an entirely new establishment. Chef Hillary Sterling (A Voce, Lupa) presides over Vic's locally sourced Italian-Mediterranean dishes, including house made pastas and pizzas (made with New York State flour) and market-driven plates cooked in the wood burning oven. The modern, airy aesthetic of Vic’s is reflected in Sterling’s approachable menu of thoughtfully prepared Italian dishes, such as oyster mushrooms with potato, botarga and lemon and sheep’s milk agnolotti with hazelnut. Building on the innate principals of Italian cooking, she sources ingredients locally—from finishing salt that’s made in Hell’s Kitchen to flour ground in New York State—and let’s her menu be guided by the seasons.