23 September 2011 Volt – It’s Where to Dine in Maryland

Volt – It’s Where to Dine in Maryland

September 23, 2011 By

VOLT Open Kitchen

Last weekend, I was able to secure a kitchen table at Bryan Voltaggio’s VOLT in Frederick, MD.  I was excited to take my in-laws from The Netherlands to the Top Chef contender’s chic, hip place and to sample some of the creative food put forth by the staff.

First, the space is sleek and the open kitchen where our table was is hectic and efficient.  It was truly an amazing show to see every member of the kitchen staff move in such unison yet at such a frantic pace.

The food was creative, beautiful and above all, delicious.  Presentation is a top priority at VOLT and we were fascinated by the eclectic tableware, meticulous food displays and care of service by the wait team.  I’ve posted photos of our tasting menu dishes on Food and Wine Chickie’s Facebook Page for your perusal.

The wine list is extensive and many wines are served by the glass and the half bottles.  I love the half bottle concept with a tasting menu as I enjoy sampling a progression of wines as I make my way through the meal.  VOLT’s sommelier was attentive, yet understated.

Bryan Voltaggio shows he didn’t need to come out on top during Bravo’s Top Chef competition to be a real winner.  The proof’s in the foie gras macarons.

Cheers,

Veronique

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10 June 2011 New Jersey Cult Cook Triumphs at CulinAriane

New Jersey Cult Cook Triumphs at CulinAriane

June 10, 2011 By

Tuna Amuse Bouche

CulinAriane, as the name suggests, is all about graduate, Chef-Owner Ariane Duarte’s culinary prowess.  The staff is courteous and knowledgeable, the space in foodie mecca, Montclair, is warm and inviting, but the reason patrons are drawn to this cozy spot is the fabulous food.

On a recent visit, my party was offered an outdoor, curbside table.  The evening was warm and this seating arrangement was perfect for a group of six guests interested in catching up with one another.  Right upon arriving, guests know the dining experience at CulinAriane will be special.  From the great glassware (nice touch for a BYO), the fine china and flatware and the antique serving pieces, attention to detail is not spared and helps set the mood for the coming evening.

The menu is creative, albeit condensed.  Each starter and entrée is more appealing than the next, and the nightly specials encompass amazing combinations.

Tuna Sashimi

Some outstanding starters ($12 – $16) my group sampled are the Sashimi Tuna Flower ($14), the Venison Carpaccio (nightly special), the Cornmeal Crusted Oysters ($12) and the Tempura Rock Shrimp Salad (nightly special).  The tuna sashimi flower is a signature dish, and absolutely beautiful, fresh and delicious.  The venison Carpaccio was more than seared causing it to be somewhat dry and grayish in appearance.  The fried oysters with a horseradish sauce were crisp, juicy and succulent.  The rock shrimp salad featured lightly fried Tempura shrimps over perfectly-dressed greens.

The entrees ($30 – $42) were not overshadowed by the starters.  Some stellar choices are the Pan Seared Scallops ($30), the Grilled Bronzini ($30) and the Focaccia-Crusted Hake (nightly special).  The scallops were perfectly seared and of the highest quality and the forest mushroom ragout they were paired with were an ideal match.  The portion of Bronzini served was considerable and the fish was masterly cooked.  The pan-fried hake was served over fiddleheads, broccoli rabe and fingerling potatoes and a great dish.

Maple Creme Caramel

Not to be outdone by wife Ariane, Pastry Chef / Co-Owner / Gracious Host, Michael Duarte, also a Culinary Institute of America graduate, completes the top-notch foodie experience with his dessert creations ($8 – $10).  Can’t-miss finales are the Callebaut Chocolate Ganache Tart with Orange Whipped Cream ($10), the Maple Syrup Crème Caramel ($10) and the Lemon Meringue Martini ($9).  Don’t skip on coffee which is strong, bold and a perfect accompaniment to the super desserts.

Word of warning, reservations are challenging to secure at this uber-popular restaurant, so plan in advance.

Yes, Chef Ariane amassed a cult following through her appearance on Bravo’s Top Chef series.  Is CulinAriane all media hype without culinary substance?  No, it is not.  It’s about quality ingredients, skillful preparation and clever presentation.

CulinAriane

33 Walnut St
Montclair, NJ 07042
973-744-0533
Website: www.culinariane.com

Social Side of CulinAriane:

Ariane’s blog: http://blog.dinnertool.com/

Twitter: @Culinariane

Facebook: www.facebook.com/pages/CulinAriane/174585542583637

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Perilla Greenwich Village

November 10, 2009 By

At the urging of some of my fellow Twitter foodie pals, I brunched at Perilla while in Greenwich Village last week.

The uncluttered small space, with 18 tables, is inviting and feels cozy immediately upon entering.  The wait staff is young and energetic and aims to please without overwhelming guests.  Our wait person also served as the bartender during brunch and fixed us a very generous cocktail, mine a perfectly-spicy Bloody Mary and my guest a mimosa made with freshly-squeezed orange juice.

 

Perilla Grits

Perilla Grits

The brunch menu offers limited options, and what it lacks in variety it makes up in creativity.  The only negative I can find with the brunch dishes is the fact that it’s nearly impossible to select just one.   A sure winner is the creamy white grits with fried egg, rock shrimp and Tasso ham.  This dish is uber flavorful and puts a smile on one’s face it’s so delicious.  By ‘deep fried’ it’s meant that the egg is boiled in the shell to a runny yolk, peeled, breaded then deep fried.  As I cut into it, the yolk ran into the cheesy grits making the dish even more perfect, if that’s possible.  Any must-try is the spicy duck burger served with jack cheese and avocado.

 

 

Perilla Cheeses

Perilla Cheeses

Desserts are imaginative and Perilla also offers a selection of 3, 5 or 7 cheeses to end the meal.  The peanut butter mousse with chocolate crisps, the vanilla scented doughnuts and the sticky toffee pudding are good options.  Solid cheese to try are the Penterman Farm Aged Gouda, the Painted Goat Cinderella and the Berkswell.

 

Solid food and an attractive, cozy space – winning combination.

Perilla Restaurant
9 Jones Street
New York, NY 10014
Phone: 212.929.6868

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