Justin Flit

Chef Justin Flit’s culinary philosophy centers on precision, unfussiness, and a deep understanding of flavor and texture, all executed with unwavering quality and care. At ViceVersa, his approach is meticulously aligned with the Italian aperitivo format, focusing on dishes that are precise, shareable, and light enough to complement the bar's sophisticated cocktail program without overwhelming the palate. He values the integration of fresh, local products and consistently seeks to elevate familiar concepts through refined techniques and thoughtful ingredient selection, reflecting his background of evolving menus based on seasonal availability. Flit’s work showcases a commitment to excellence from the ground up, exemplified by his dedication to crafting house-made components, from potato buns to bespoke sauces. He believes in evolving traditional dishes, such as his neo-Neapolitan pizzas, by incorporating modern methods like extended cold fermentation to achieve superior structure and lightness. This philosophy extends to his signature burger, where every element, from the expertly cooked patties to the house-made condiments, is designed to create a harmonious and memorable experience that transcends its individual parts. His ethos is about delivering consistently well-executed food that makes a lasting impression and encourages guests to slow down and stay. Chef Justin Flit’s technical style is characterized by precision and a meticulous attention to detail, often incorporating house-made elements and refined cooking techniques. For his neo-Neapolitan pizzas, he employs a dough that undergoes a 24 to 48-hour cold fermentation (for 24 to 48 hours or even 72 hours in other descriptions), utilizing local flours and a sourdough starter for added structure, lightness, and a crunchy touch with significant aeration. His iconic ViceVersa Burger features two expertly executed smash patties made from high-quality, often hand-selected and ground beef, cooked to achieve a crispy, caramelized crust and juicy interior, all nestled in a homemade potato bun. He crafts sophisticated house-made condiments like white cheddar cheese aioli and a velvety onion emulsion to balance and elevate flavors. His approach to flavor and plating emphasizes balance, often contrasting familiar elements with unexpected twists, and designing dishes for sharing. Signature dishes include raw bar selections such as Royal Red Shrimp with Cherry Bomb Relish and Hokkaido scallops with ViceVersa tomato water and celery leaf. Other highlights are neo-Neapolitan pizzas like the clam pizza with white sauce, middleneck clams, lemon, and scallion; the ‘Bad First Date’ with tomato sauce, taleggio, and pepperoncini; and sopressata with tomato sauce, Thai chili, and hot honey. Appetizers feature wood-fired flatbread with chicken fat, chives, and cultured butter, house-made culatello and coppa, and Caesar salad with Cantabrian anchovy and aged parmesan. He also oversees the creation of housemade gelati and sorbet, spun daily, offering a softer counterpoint to the bar’s sharper edges.