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Family-Style Dining: Dining for this event has been designated as Family-Style. The food bill will be split evenly between all attendees. Attendees will be responsible for paying for their own beverages. Please note that flexibility is an important part of family-style dining, and if you want to take a chance on attending, you have to be amenable to what the group/AO will order. You don't have to eat everything that is ordered, but everyone pays equally, whether you eat everything or not. Why this policy? The goal for family-style dining is to allow for the entire group to sample as wide a variety of dishes as possible. If one or more attendees choose to order on their own, that limits the group's choices, which defeats the purpose of what Family-Style Dining is all about. If this definition of Family-Style Dining doesn't feel comfortable, this may not be the right type of event for you.
This past Sunday, I had dinner at a new restaurant (for me anyway) called The Vol 94 Wine Bistro and enjoyed my meal so much that a return visit was going to be in my fairly immediate future. When I went, it was just my friend and I and the 4 dishes we had just wasn't enough because I simply wanted to try more, but there's only so much two people can order.
The kitchen is helmed by Executive Chef Phil Lee who started his career at the Water Grill with renowned chef David LeFevre. After honing his skills for a year at the Water Grill, Chef Lee has worked under Nadav Bashan at Bashan Restaurant, Jared Levy at Bottlerock, and Wolfgang Puck at WP24. With a passionate attention to seasonal produce, Chef Lee experiments and creates dishes coming from all over the world using French techniques.
What I loved about the menu, which you can see here, is that it's fun and quirky, but also looks quite delicious. With dishes like Pirate's Gold (Inked Gnocchi Parisienne, Pistachio-Leek Puree, Mint, Bottarga, Rainbow Chard), The 60's ['Shrooms & Weed] (Hen of the Wood Mushrooms, Dandelion Greens, Popcorn Grits, Tonburi, Sliced Porcini Mushrooms) and Indiana Quail and the Temple of Doom (India-Spiced Quail, Cherry Tomato-Squash Ragout, Bombay Corn Flakes, Black Chickpea), the sense of humor is evident and yet, the dishes seem mouthwatering, too. I can certainly attest to the Pirate's Gold and the 60's, which are two of the four dishes we tried. They certainly made my palate happy.
Overall, I think this is going to be a tasty meal, so I hope you can join me. To learn more about The Vol 94, check the links below: