You are here

Pictured is the korobuta pork tenderloin with chickpea fritters and braised greens in an herb lebneh, from V’s Restaurant in Malibu.
Pictured is the heirloom tomato flatbread with basil pesto and mozzarella, from V’s Restaurant in Malibu.
Pictured is the Sononma County duck confit with Sicilian caponata and wild arugula salad, from V’s Restaurant in Malibu.
Pictured is the grilled filet mignon with broccolini, roasted potatoes, red wine sauce and house-made onion rings, from V’s Restaurant in Malibu.
Pictured is the ahi tuna tartare with avocado, cucumber, fried wontons and a citrus ponzu, from V’s Restaurant in Malibu.
Pictured is the butterscotch pudding from V’s Restaurant in Malibu.
Pictured is the espresso creme brule from V’s Restaurant in Malibu.
Pictured are seasonal cocktails from V’s Restaurant in Malibu.
Pictured is the summer berry cobbler with vanilla gelato.
Ashleigh Fryer, Senior Editor
11:49 am PDT July 8, 2014

The beauty is in the details at V’s. 

Walk into the Pacific Coast Highway adjacent restaurant most evenings and you’ll be greeted by Vassil Pertchinkov, co-owner of V’s, who diligently works the front of house. You might, then, enjoy a fresh, seasonal cocktail at the bar, handcrafted by Yassen Tonev, the restaurant’s other owner, proving that good service is not simply left to the wait staff; service is all in the details.