I have written glowing report after glowing report about Vin Bar/Valentino. The extraordinary thing about this restaurant is its consistency – you will always have superb food, incredible wines and stupendous service. This is an A+ restaurant and honestly it just doesn’t get better than this.
My camera decided to cease for the night so the first course plus the first two white wines are not pictured. Thank goodness for John’s cell phone camera.
Our wines for the evening were spectacular.
We started with Schramsberg. Then we had a spectacular sauvignon blanc from south tyrol Alto Adige 2012 and afterward a Fiano di Avellno,Campania Antiche Terre 2010. Piero picks the best wines that compliments the food extraordinarily.
Red wines were Gotico
Dinner by Chef Nico was off the charts fantastic. He has an ability to extract the best from an ingredient without losing the instrinic quality of the ingredient. His blending of flavors is stupendous and couple that with Piero’s wine pairings you can expect a meal of Michelin 3 star quality.
Fresh Burrata cheese, basil olive oil on a bed of golden and red beets topped with micro greens.
Not pictured: Swordfish carpaccio marinated in peperoncino herbs and pomegranete, sprinkled with pistachio and chili flakes
Calamari brodetto (literally translated as an Italian fish stew) stuffed with shrimp, white wine, cherry tomato, oregano, parsley
Monkfish marinated with herbs baked on a bed of caponata, green pea sauce
Ravioli cacio e peppe ( translated as literally meaning cheese and pepper), the ravioli was filled with pecorino cheese and barlotta pear, butter, sage, pepper
Pici with a ragu of wild boar
Rabbit stuffed with apples, mashed potatoes, polenta, string beans, carrots
Cheese Course ( at this point I stopped taking notes!)
What a meal!!!!!!!!!!!!!!!!!!!!!!!!