The question here is not "Will I find anything on the menu I want?" but "How can I fit everything I'm about to order onto my table?" Yeah, Va de Vi's plates are small, but if you have as little restraint as we do, you're going to be seeing a lot of them. We suggest setting your priorities: First, there's the Alaskan halibut with romesco sauce and Umbrian lentils. And, of course, the ribeye with gorgonzola and saba vinegar. And the chicken-green papaya salad, the prawn puttanesca pasta, the artichoke-ricotta ravioli, the asparagus with blood orange oil, the Singaporean-style pork belly, the crab cakes ... you can see how difficult this gets. The only way to keep all those plates from overwhelming you is to keep clearing them off, which probably won't be a problem. Chef Kelly Degala's world-ranging tastes make for gutsy yet genteel food, and Brendan Eliason's crazy-ass wine list will have you ordering at least a couple of flights to boot.