Vin Bar/Valentino

Vin Bar/Valentino is a very special experience for us. I continue to feel that Piero Selvaggio ranks as one of the best restaurateurs in the country. He and his entire team from Sommelier Paul Sherman, Restaurant Mgr. Giuseppe Mollica, Executive Chef Nico Chessa, Pasta Chef Fabio and the entire FOH team are first-rate. From the welcome greeting of buona sera from Piero to the last thank you for coming, each and every diner is treated as a special guest – nothing is too much or “we can’t do that.” The experience is just the opposite; “we will do anything to make this a special evening for you.”

We never bring wine to Vin Bar/Valentino and always just let Piero choose the wines.

Champagne to start

Mozzarella Marinara “revisited” – a classic preparation that was simply delicious

Anchovies served on the side for the Mozzarella dish

Second wine

Soft Shell Crabs on a bed of spinach with Agrumato oil infused with orange. “The making of Agrumato olive oil is a very tedious and labor intensive process, resulting in a truly unique flavored extra virgin olive oil. Small amounts of olives are actually ground simultaneously with citrus fruit to produce an extra virgin olive oil with an unparalleled taste.” I love soft shells and these were cooked to perfection. The saucing with the infused Agrumato oil was light and a perfect balance to the soft shells.

Porcini Mushrooms on a grilled Heirloom tomato with a saucing of 10 year old Balsamic Vinegar Reduction – the porcini mushrooms were the finest I have ever tasted and Piero did mention they were very expensive. The saying “You get what you pay for” certainly holds true.

Gluten free gnocchi del Norcino with a tomato-based sauce that had just enough spice without being overwhelming.

The reference to Norcino refers to the following:

“Between the 12th and the 17th centuries, Italy sees a strong development of the jobs linked to the processing of pork. This is the period when the figure of the norcino (pork butcher from Norcia) appears and thanks to his skills, he creates new charcuterie products.”

The gnocchi del Norcini featured 3 different pork products – pork shoulder, speck and Guanciale.

“While most pork bacon products are taken from the belly of a pig, Guanciale is made by drying the meat from a hog’s jowls. Though the resulting meat is leaner than traditional pork pieces, it has a noticeably richer flavor. It is this richness, combined with a delicate porkiness, that more than merits the meat’s three-week drying period. Making guanciale may require a little more planning than simply buying good-quality bacon or pancetta, but its abundance of flavor distinguishes guanciale from the rest, making every dish that much more succulent.”

Above from:

Third Wine

Beef tenderloin topped with foie gras and goat cheese served with asparagus and sweet onions. The saucing was a raspberry, olive oil sauce with shallots and a touch of basil – rich and unctuous.

Pasta Chef Fabio couldn’t resist and asked if we could handle one more course. Risotto with diced spinach, braised lamb ragu and sprinkled with goat cheese on top – perfect risotto with a full-flavored ragu.

Cheese Course – Raschera (an Italian pressed semi-fat , semi-hard cheese  made with partly skimmed raw or pasteurised cow milk, to which a small amount of sheep’s and/or goat’s milk may be added) and Robiola (an Italian soft-ripened cheese of the Stracchino family, made with varying proportions of cow’s, goat’s milk and sheep milk) served with white truffle honey, sweet peppers, fig salami, toasted hazelnuts and walnuts.

Valentino has been around for a long time, but it feels as fresh and new as any restaurant that gets a ton of twitter buzz and recent press. I urge everyone of all ages to just go and experience exceptional ingredients executed with finesse with incredible service. Vin Bar/Valentino defines the true meaning of hospitality.


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