Uncleromulus
Plain grey will be fine
- Joined
- Jan 28, 2001
I wonder where I used to go before V&A came to be?? Must have been the Empress Room on the old Empress Lilly. Nice place to be sure--but it really wasn't on a par with V&A. We've been going to V&A since 1988 and it's always our first reservation we make each trip. To say it's a tradition would be something of an understatement 
It's always kind of neat after we valet park at the Grand Floridian (V&A will validate the receipt, so parking's free) walking thru the GF lobby, dressed up and heading for the restaurant. Once there we we're greeted warmly by Maitre D' hotel Israel Perez, and then led to our table, where we were pleased to once again have Nancy as our server. Of course that wasn't plain good luck-we request her every time (we do that when we call to verify our reservations). If you dine at V&A and have her as a server, be sure to mention that Uncleromulus sent you!!
Our meal got off to it's customary good start with the Amuse Bouche (little bite) and a glass of champagne. This night it was a small piece of sushi-grade tuna and quite tasty. We decided (as usual) on the wine pairings with dinner--and before I continue, I think for this review I won't mention the exact wine we had with each and every course. Just know that the pairings were "just right" and on several occasions Israel came to our table to explain the selection.
The menu the night we dined was especially good and several close decisions had to be made.
We started with our "cold" appetizers--I had Smoked Colorado Buffalo with Holland Tomatoes and Costa Rican Hearts of Palm, while Mrs U ordered the Peeky Toe Crab with Fresh Gulf Shrimp, with Petite French Green lentils. Next up was the "warm" appetizer--for me, Poulet Rouge with Wild mushroom ragout, truffled egg, and morels. For Mrs U ,it was Serrano ham and Gruyere Cheese with Root vegetable Flan. All 4 received a rating of excellent from the both of us.
Next up was the fish course. My selection was Maine Halibut with Cipollini Onions Florida Corn and Asparagus. Mrs U had the Diver Scallop with Roasted fennel, Braised Artichokes, and Bood Oranges. Also available was Montery Abalone, for an additional $25. I was tempted (after reading several other V&A reviews that thought the Abalone was excellent), but was waiting to play my "extra" card with the entrees. Where the "extra" was Kobe Beef!!
Now you might wonder why anyone would want to pay "extra" for an entree when the meal itself is VERY expensive to start with. A fair question and I'm not sure why I did it myself. I always wanted to try Kobe beef (never had it before), plus which we were using the DDE card, so there was some discount on the whole menu no matter what we ordered. So I made the decision and am glad I did!!
There were 3 "regular" entrees available that evening--Elk Tenderloin with Rainbow Marble Potatoes and Romanesco; Colorado lamb En Croute with Swiss Chard and Butternut Squash; and Grilled Prime Angus beef with a Gorgonzola Potato Crouton and Port Wine Jus. And the "extra" entree--Duet of Australian Kobe Beef Tenderloin and Short Ribs. For an additional $25.
Mrs U went for the Grilled Prime Angus Beef. Cooked medium rare, it was perfectly tender and the Port Wine Jus added just the right taste. The Kobe Beef was spectacular. Could have cut it with a butter knife and it just melted in your mouth. The Short Ribs were tasty as well--but a rather small portion (even by V&A standards). I found myself wanting a bit more of those----.
Unlike the "old days" at V&A, you now have choice of palate cleansers--you can have cheese, or you can have sorbet (or on this night, Gelato). We both had the cheese, which was Comte Saint Antoine, Humboldt Fog, and Epoisses. Good cheese and served with a very good "port-like" wine (Achaia Clauss Mavrodaphne of Patros Greece).
Last but not least were desserts and we did what we ALWAYS do at V&A--had the souffles. They've both been on the menu for years now and we wouldn't even think of having anything else. Mine was a Grand Mariner Souffle' and Mrs U had the Hawaiian Kona Chocolate Souffle'. We enjoyed both while drinking that fine celebes coffee they "entertainingly" serve in those special vacuum coffee makers.
So another fine V&A meal under our belts as we (slowly!) walked away from the restaurant at 8:45--almost exactly 2 and 1/2 hours after we arrived at 6:15. Will we be going back in September?? Please!! I've already made those reservations
It's always kind of neat after we valet park at the Grand Floridian (V&A will validate the receipt, so parking's free) walking thru the GF lobby, dressed up and heading for the restaurant. Once there we we're greeted warmly by Maitre D' hotel Israel Perez, and then led to our table, where we were pleased to once again have Nancy as our server. Of course that wasn't plain good luck-we request her every time (we do that when we call to verify our reservations). If you dine at V&A and have her as a server, be sure to mention that Uncleromulus sent you!!
Our meal got off to it's customary good start with the Amuse Bouche (little bite) and a glass of champagne. This night it was a small piece of sushi-grade tuna and quite tasty. We decided (as usual) on the wine pairings with dinner--and before I continue, I think for this review I won't mention the exact wine we had with each and every course. Just know that the pairings were "just right" and on several occasions Israel came to our table to explain the selection.
The menu the night we dined was especially good and several close decisions had to be made.
We started with our "cold" appetizers--I had Smoked Colorado Buffalo with Holland Tomatoes and Costa Rican Hearts of Palm, while Mrs U ordered the Peeky Toe Crab with Fresh Gulf Shrimp, with Petite French Green lentils. Next up was the "warm" appetizer--for me, Poulet Rouge with Wild mushroom ragout, truffled egg, and morels. For Mrs U ,it was Serrano ham and Gruyere Cheese with Root vegetable Flan. All 4 received a rating of excellent from the both of us.
Next up was the fish course. My selection was Maine Halibut with Cipollini Onions Florida Corn and Asparagus. Mrs U had the Diver Scallop with Roasted fennel, Braised Artichokes, and Bood Oranges. Also available was Montery Abalone, for an additional $25. I was tempted (after reading several other V&A reviews that thought the Abalone was excellent), but was waiting to play my "extra" card with the entrees. Where the "extra" was Kobe Beef!!
Now you might wonder why anyone would want to pay "extra" for an entree when the meal itself is VERY expensive to start with. A fair question and I'm not sure why I did it myself. I always wanted to try Kobe beef (never had it before), plus which we were using the DDE card, so there was some discount on the whole menu no matter what we ordered. So I made the decision and am glad I did!!
There were 3 "regular" entrees available that evening--Elk Tenderloin with Rainbow Marble Potatoes and Romanesco; Colorado lamb En Croute with Swiss Chard and Butternut Squash; and Grilled Prime Angus beef with a Gorgonzola Potato Crouton and Port Wine Jus. And the "extra" entree--Duet of Australian Kobe Beef Tenderloin and Short Ribs. For an additional $25.
Mrs U went for the Grilled Prime Angus Beef. Cooked medium rare, it was perfectly tender and the Port Wine Jus added just the right taste. The Kobe Beef was spectacular. Could have cut it with a butter knife and it just melted in your mouth. The Short Ribs were tasty as well--but a rather small portion (even by V&A standards). I found myself wanting a bit more of those----.
Unlike the "old days" at V&A, you now have choice of palate cleansers--you can have cheese, or you can have sorbet (or on this night, Gelato). We both had the cheese, which was Comte Saint Antoine, Humboldt Fog, and Epoisses. Good cheese and served with a very good "port-like" wine (Achaia Clauss Mavrodaphne of Patros Greece).
Last but not least were desserts and we did what we ALWAYS do at V&A--had the souffles. They've both been on the menu for years now and we wouldn't even think of having anything else. Mine was a Grand Mariner Souffle' and Mrs U had the Hawaiian Kona Chocolate Souffle'. We enjoyed both while drinking that fine celebes coffee they "entertainingly" serve in those special vacuum coffee makers.
So another fine V&A meal under our belts as we (slowly!) walked away from the restaurant at 8:45--almost exactly 2 and 1/2 hours after we arrived at 6:15. Will we be going back in September?? Please!! I've already made those reservations
Have you ever had a chance to eat at the chef's table? Is it much different from the restaurant it's self? is it worth the money in your opinion?
I have to admit over the years that I've gotten better about trying things though. If you decide to try V/A I'm sure that there will be something that your DW will like. HAVE FUN!
