Beard House Dinner Volare

I had 2 coffees and cannot sleep, so might as well comment:

At $70 per person it was a true bargain
Service was superb...we had a reservation for 2, but it was open style seating, so we were at a table for 6 and had a great time. These events bring together true "foodies" so much of the night was spent talking cuisine.

I thought the wines were lovely. After a lot of whites, the Chateau Ste Michelle seemed to be the favorite!

Food notes: The appetizer we liked most was the smoked salmon on cucumber
Our fav appetizer at this place is the Grigliata Mista...they did a tiny rendition of this...I wished they would have used a tiny drizzle of balsamic

The other appetizer was...I thought grits, but it was more a pastry but delicious

I thought the bisque was a bit too thick. The croutons were good, but it was not creamy enough.

The squid with pasta was divine. I could have eaten three helpings of this.

The last entree, the Escolar, was tasty but not captivating. A fish this mellow could use a little more 'kick" in the sauce. The fingerlings were yummy.

How does one describe the "lobster shot"...there were lobster flakes in there...it was foamy and sweet...my friend loved it, I don't eat sugar much. The chocolate tower (with fleur de lis) was really a nice touch.

I don't have my menu in front of me and cannot go into great detail, which I chose to do. Overall, the meal was delicious, service was remarkable, wines were splendid. The various seafood entrees were far from what would call Mediterranean cuisine, IMO. However, they blended superbly for a wonderful dinner and event which we will remember for a long time.

Any chance this dinner will be recreated in Louisville, Dallas?

Ed,

The re-creation was last night at Volare: I think that was what Linda was reviewing. (I only know 'cause I happened to be at Volare last night with some friends and talked to Dallas).

Deb

Unfortunately last night was the night of the dinner re-creation. I don't think that enough people knew about it although we had a stellar turnout.

It was a challenge from a logistics standpoint for us because we also did the regular menu at the bar and we had a large party in our private room as well. All this was happening at the same time so I'm not sure if you would've been able to find a place to sit unless you knew somebody!! Just kidding....haha...

I will certainly be doing some of the dishes from the menu for specials starting tomorrow and going through the next week or so. That way people that didn't get to experience the dinner will get a chance to taste some of the food that we made in NYC.

Thanks to all the forumites and lurkers that might have attended and it was a pleasure to see you Deb as always.

Chef Dallas McGarity
Volare Ristorante