Friday, April 3, 2009

Vutera - "A Beautiful Experience"

On Wednesday evening, in the midst of the rain storm, Taylor and I decided to try Vutera.  I'd heard about Vutera early on since both the chef and I worked at Little Giant way back when, but I'd been putting off trying it.  The rainy evening gave us a perfect opportunity to test drive the grotto space complete with candlelighting, a wall of wine, beamed ceilings, and rustic mahogany tables.  The space is warm and inviting. People have compared it to Il Buco.  I'd add comparisons like Apìzz, Peasant Wine Bar, and Marlow & Sons to the mix.  However, though the decor may emulate others that have come before, the food is unmatched.  We had an outstanding meal.  It was a meal that reminded me of what great meals are supposed to be like.  Each and every dish was masterful, making it clear that Molly's profession is not merely that of chef, but more so, that of Artist.

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She sun-dries and cures here own tomatoes, elevating a simple spinach and arugula salad to a hearty, wholesome, veritable starter.  Using a secret ingredient in the curing process (our lips are sealed), the tomatoes take on an almost pork-y flavor.img_2499

Our other appetizer, the ricotta with olive oil and toasted points was also simple bliss.  Using Salvatore BKLYN ricotta to accompany oil-crisped bread in a shallow pool of olive oil proved to be the perfect accompaniment to our salad.  Both were substantial portions, and we were able to savor the creamy cheese throughout our meal.img_2501

Our main course consisted of four large scallops, browned and topped with a caper salsa verde.  They perched atop a farro risotto flecked with a sort of Mediterranean mirepoix. img_2504

We paired it with a side of beets, which turned out to be the yellow variety and came sprinkled with toasted pistachios.  They were so good that even Taylor liked them - he is not a lover of beets. img_2505

The real coup came at dessert.  We were unable to decide amongst the four superlative choices: almond panna cotta, Belgian chocolate mousse, apple tart, and ricotta canoli with lavender honey.  When we asked our waitress, Lizzy, what was her favorite, she was quick to reply with the panna cotta.  She described it as "a beautiful experience."  Hearing that, we quickly jumped on board.  img_2507

And WOW.  This was the tour de force.  It was beautiful.  It was epic. It came piled high with a heap of blood orange and mint.  The panna cotta was the creamiest of cream.  We decided it must be made from ground almonds, not just almond milk.  The texture was so to-die-for that we contemplated ordering another.  When we spoke with the chef after dinner, she, too, held the same level of excitement for the special dessert.  The Dish is hoping for a follow up on this soon.

In the meantime, do yourself a favor and go to Vutera as soon as possible.  It was mellow when we went, but news of four-star food travels fast.  And though it was raining the night we went, I know this is the calm before the storm.

1 comment:

  1. [...] in April, Jill & I had our worlds rocked by Vutera’s almond panna cotta. Soon after, Jill managed to sweet talk chef Molly Del Monte, [...]

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