Nathan Coons, owner/chef, has created a wonderful place for locals to meet. The food can best be described as "non-fussy" as he accents a lot of local flavors and textures. Excellent raw bar (fresh oysters and mussels) and happy hour options in addition to the full-service restaurant.
Meat lovers will appreciate the butcher block, with hand cut-to-order steaks. All steaks are served with a choice of side dishes. Some examples are the prime rib with horseradish sauce, filet mignon with red wine sauce and New York strip with shallot-thyme sauce, each with a choice of portion size.
They also have a wide selection of fresh seafood choices everyday, such as the seafood stew "Basque style" (snapper, scallop, shrimp and mussels stewed with saffron and rouille) and a pistachio crusted salmon and herb crusted cherry snapper.
One thing I especially like about The Vyne is that the chefs will create almost anything for you, provided they have the ingredients. Since I moved back to the US from New Zealand I've longed for a kiwi burger - a fresh cheeseburger with a fried egg and pickled beets on top. Speaking with Nathan in the bar one evening I mentioned that it had been years since I had one and he had his staff prepare one for me that evening. It goes without saying that I've been back several times for that burger.
I've recommended this place to all of my friends and none of them have been disappointed with the food, drinks or service.
Nathan definitely has put together a winning combination of a great bar with a fine white tablecloth restaurant (perhaps the finest in Montgomery County) while keeping everything non-pretentious.