Gail Gerson-Witte's review of Avenue on the Jersey Shore
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TO RECOMMEND A RESTAURANT FOR GAIL AND THE RESEARCHERS TO REVIEW, CALL GAIL GERSON-WITTE AT 732-758-0888 OR E-MAIL TO: [email protected]. VISIT MY BLOG: WWW.WINEDINEANDLEISURETIME.COM. RESTAURANT REVIEW BY GAIL GERSON-WITTE OF WINE AND DINE Avenue FRENCH CUISINE DISHES Critics Recommended If you are doing business at the Jer- sey Shore & wish you were on the beaches, of St. Tropez, on pleasure, then, this is the place to recreate your European din- ing experiences. It is rare to find marvel- ous food, warm ser- vice & an inviting French infused eat- ery, situated, almost above the breaking waves, on the beach, all in one place. Welcome to Avenue, a part of Pier Village, with floor-to-ceiling win- dows, that offer striking ocean views, from every seat & where Chef Dominique Filoni & his talented “Dream Team” present a consistently excel- lent dining experi- ence, whether a party, luncheon, or dazzling dinner. Filoni’s back- ground is first-rate. Ranging from the Four Seasons, in Washington, D.C., to Parc, in Rittenhouse Square, in Philadel- phia, he still credits his mom & grand- mother, who in the family’s St. Tropez kitchen, peaked his interest. “It was really my grandma who inspired my creativity, with fresh farm, to market cuisine,” says Filoni. It is no won- der that Food & Wine magazine hailed him, as one of “America’s Best New Chefs.” The impressive catered events, with views of the ocean & passing ships & fer- ries, are outstanding. The handsome res- taurant, extraordinary outdoor dining ter- races, catering, popular cocktail lounge & upstairs private club, provide a perfect set- ting for the new award-winning menu, that the Press Tasting critics experienced. With panoramic views, from every well spaced table, this wondrous eatery, is my choice Romance, a Panoramic View of the Atlantic Ocean, Magnificient Sunsets = A True Taste of Provencal France APPROACHES DINING & PARTY PERFECTION WITH PORTIONS, PRICES AND PREPARATIONS. for alluring dining, stunning wedding re- ceptions & glittering celebrations, of all kinds. The exquisite at- mosphere, tranquil sunsets & the exper- tise of Executive Chef Dominque, is the rea- son this glittering res- taurant was chosen as the leading wedding & party facility, in the en- tire area, by people & press. We found the specialties extraordi- nary, due to the ele- ments of great finesse & imagination. What a perfect setting for an impressive wedding, a surprise corporate party or a romantic dinner for two! Among the appe- tizers the researching reporters recommend, are the tasty, Slow Braised Berkshire Pork Belly, with Braised Sa- voy Cabbage, Pancetta & Spiced Apple ($12), the delicious Pickled Beets Salad, with spicy walnuts, & a delightful Walnut Vinaigrette ($11), the remarkable Charcuterie, with a combination of Coun- try Pate, Artisanel Cured Meat, Duck Rillete homemade Galantine, Cornichons & Red Onion Confit ($25), the exotic Hiramasa & Tuna Tartare, that includes Black River Caviar,Yuzu Emulsion & wild Popcorn Rice ($17). Even the Escargot ($10), was a trip to France. The presenta- tion is striking, but the perfectly Grilled Oc- topus, with hot chorizo, almonds, olive nicoise, roasted red peppers. Arugula & Cannellini Beans, ($15), was remarkable. Entrees were robust & flavorful, with a House Salad or Pasta. Chef Dominique & his artistic staff, are cooking at a level of energy & finesse, that produces the best Beef Bourguignon on the planet. Served with braised short ribs, in a luscious Red Wine Sauce, with vegetables, lardoons & fresh Parpadelle ($24), this is a must. Fish is su- perbly prepared & the mouth-watering Salt Crusted Whole Wild Branzino, along with the Plancha Seared Striped Bass, with Potato Gnocchi & Capers, ($19), is sure to please your palette.The beautifully seasoned Moules Frites ($21), with a touch of fennel & Pernod, is splendid. The delectable home- made Ravioli with Ricotta Cheese, in a fresh Tomato Sauce, with crabmeat, scallops & shrimp ($13 or $25) & the atypical home- made Tagliatelle, prepared with fresh Uni fennel & Sea Urchin foam ($16), demon- strates Chef Dominique’s skill. Desserts are the perfect final act. Try the bravura French Chocolate Pot de Creme ($8), the buttery crusted Strawberry tart ($8), the glorious Apple Tartin ($8) & the luscious Flourless Chocolate Torte ($8). Matchless wines from the award-winning wine list, accompanied the dishes, in an atmosphere, that is so contemporary in concept, but rich in warmth and charm. Gail definitely says “Go!” Few restaurants combine all the elements of taste, preparation, quality & quan- tity, with a richly decorated waterside atmosphere & dishes distinguished by fi- nesse & imagination. Our tasting is similar to one presented to prospective Brides, all elegantly presented & regally prepared. Moules Frites Plancha Seared Striped Bass Homemade Tagliatelle Boef Bourguignon Salt Crusted Wild Branzino Slow Braised Bershire Pork Belly New York Strip au Poivre 23 Ocean Avenue, Long Branch, NJ, 07740 Reservations/info:732-759-2900 www.leclubavenue.com Private Parties; Free Parking; All Credit Cards; Gift Certificates; Children Accommodated; Handicap access; Elevator; Fireplace; Parties Ocean Views, 2 balconies; Wine List with 300-bottle, largely French & American wines; Brunch: Sat-Sun 11am-3pm; Lunch: Mon-Fri 11am-3pm, Dinner: Mon-Thurs 4:30-9pm, Friday 4:30- 10pm, Sat 4:30-9pm; Happy Hour-3- 7pm every day, Fridays til 10pm; Daily Dining Specials; Complete Seafood Bar, $29.95 - 3 course Prix fix Dinner, Daily 4:30-6pm, Available all Night on Tuesday. Writers, Gail Gerson-Witte, Sylvia Harte, Gale Youngworth & John Zalarak, award Chef Dominique, a certificate of Excellence, from the New York Daily News, after the extraordinary press din- ner. repared with a master’s hand. Maria Cucciniella, Pres. of Hip Event & Jennifer Vreeland (left) from Monmouth Health & Life magazine commended Chef Dominque’s theatre of culinary delights. He brilliantly melds, hearty, country haute cui- sine, with French & Continental American. Designed by David Collins with special parties & events, coordinated by General Manager, Thierry Carrier, directing stellar performance in the dining room. Ed Hitzel (bot. rt.), Table for 2 Radio Show & Restaurant Magazine, Armand Cucciniella & PR expert Peter Breslow congratulate Chef Dominique on the excellent wine pairings.
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If you are doing business at the Jer- sey Shore & wish you were on the beaches, of St. Tropez, on pleasure, then, this is the place to recreate your European din- ing experiences. It is rare to find marvel- ous food, warm ser- vice & an inviting French infused eat- ery, situated, almost above the breaking waves, on the beach, all in one place. Welcome to Avenue, a part of Pier Village, with floor-to-ceiling win- dows, that offer striking ocean views, from every seat & where Chef Dominique Filoni & his talented “Dream Team” present a consistently excel- lent dining experi- ence, whether a party, luncheon, or dazzling dinner.
Transcript of Gail Gerson-Witte's review of Avenue on the Jersey Shore
TO RECOMMEND A RESTAURANT FOR GAIL AND THE RESEARCHERS TO REVIEW, CALL GAIL GERSON-WITTE AT732-758-0888 OR E-MAIL TO: [email protected]. VISIT MY BLOG: WWW.WINEDINEANDLEISURETIME.COM.
RESTAURANT REVIEW BY GAIL GERSON-WITTE OF WINE AND DINE
A v e n u e
FRENCH CUISINE D I S H E SCritics Recommended
If you are doingbusiness at the Jer-sey Shore & wishyou were on thebeaches, of St.Tropez, on pleasure,then, this is theplace to recreateyour European din-ing experiences. It israre to find marvel-ous food, warm ser-vice & an invitingFrench infused eat-ery, situated, almostabove the breakingwaves, on thebeach, all in oneplace. Welcome toAvenue, a part ofPier Village, withfloor-to-ceiling win-dows, that offerstriking oceanviews, from everyseat & where ChefDominique Filoni &his talented “DreamTeam” present aconsistently excel-lent dining experi-ence, whether aparty, luncheon, ordazzling dinner.
Filoni’s back-ground is first-rate.Ranging from theFour Seasons, inWashington, D.C.,to Parc, inR i t t e n h o u s eSquare, in Philadel-phia, he still creditshis mom & grand-mother, who in thefamily’s St. Tropezkitchen, peaked hisinterest. “It was really my grandma whoinspired my creativity, with fresh farm, tomarket cuisine,” says Filoni. It is no won-der that Food & Wine magazine hailed him,as one of “America’s Best New Chefs.”
The impressive catered events, withviews of the ocean & passing ships & fer-ries, are outstanding. The handsome res-taurant, extraordinary outdoor dining ter-races, catering, popular cocktail lounge &upstairs private club, provide a perfect set-ting for the new award-winning menu, thatthe Press Tasting critics experienced. Withpanoramic views, from every well spacedtable, this wondrous eatery, is my choice
Romance, a Panoramic View of theAtlantic Ocean, Magnificient Sunsets =
A True Taste of Provencal France
APPROACHES DINING & PARTY PERFECTION WITHPORTIONS, PRICES AND PREPARATIONS.
for alluring dining,stunning wedding re-ceptions & glitteringcelebrations, of allkinds. The exquisite at-mosphere, tranquilsunsets & the exper-tise of Executive ChefDominque, is the rea-son this glittering res-taurant was chosen asthe leading wedding &party facility, in the en-tire area, by people &press. We found thespecialties extraordi-nary, due to the ele-ments of great finesse& imagination. What aperfect setting for animpressive wedding, asurprise corporateparty or a romanticdinner for two!
Among the appe-tizers the researchingreporters recommend,are the tasty, SlowBraised Berkshire PorkBelly, with Braised Sa-voy Cabbage, Pancetta& Spiced Apple ($12),the delicious PickledBeets Salad, with spicywalnuts, & a delightfulWalnut Vinaigrette($11), the remarkableCharcuterie, with acombination of Coun-try Pate, ArtisanelCured Meat, DuckRillete homemadeGalantine, Cornichons& Red Onion Confit($25), the exoticHiramasa & TunaTartare, that includes
Black River Caviar,Yuzu Emulsion & wildPopcorn Rice ($17). Even the Escargot($10), was a trip to France. The presenta-tion is striking, but the perfectly Grilled Oc-topus, with hot chorizo, almonds, olivenicoise, roasted red peppers. Arugula &Cannellini Beans, ($15), was remarkable.
Entrees were robust & flavorful, with aHouse Salad or Pasta. Chef Dominique &his artistic staff, are cooking at a level ofenergy & finesse, that produces the best BeefBourguignon on the planet. Served withbraised short ribs, in a luscious Red WineSauce, with vegetables, lardoons & freshParpadelle ($24), this is a must. Fish is su-
perbly prepared & the mouth-watering SaltCrusted Whole Wild Branzino, along with thePlancha Seared Striped Bass, with PotatoGnocchi & Capers, ($19), is sure to pleaseyour palette.The beautifully seasonedMoules Frites ($21), with a touch of fennel& Pernod, is splendid. The delectable home-made Ravioli with Ricotta Cheese, in a freshTomato Sauce, with crabmeat, scallops &shrimp ($13 or $25) & the atypical home-made Tagliatelle, prepared with fresh Unifennel & Sea Urchin foam ($16), demon-strates Chef Dominique’s skill.
Desserts are the perfect final act. Trythe bravura French Chocolate Pot de Creme($8), the buttery crusted Strawberry tart($8), the glorious Apple Tartin ($8) & theluscious Flourless Chocolate Torte ($8).Matchless wines from the award-winningwine list, accompanied the dishes, in anatmosphere, that is so contemporary inconcept, but rich in warmth and charm. Gaildefinitely says “Go!”
Few restaurants combine all the elements of taste, preparation, quality & quan-tity, with a richly decorated waterside atmosphere & dishes distinguished by fi-nesse & imagination. Our tasting is similar to one presented to prospective Brides,all elegantly presented & regally prepared.
Moules FritesPlancha Seared Striped BassHomemade TagliatelleBoef BourguignonSalt Crusted Wild BranzinoSlow Braised Bershire Pork BellyNew York Strip au Poivre
23 Ocean Avenue,Long Branch, NJ, 07740Reservations/info:732-759-2900www.leclubavenue.com
Private Parties; Free Parking; All CreditCards; Gift Certificates; ChildrenAccommodated; Handicap access;Elevator; Fireplace; Parties OceanViews, 2 balconies; Wine List with300-bottle, largely French & Americanwines; Brunch: Sat-Sun 11am-3pm;Lunch: Mon-Fri 11am-3pm, Dinner:Mon-Thurs 4:30-9pm, Friday 4:30-10pm, Sat 4:30-9pm; Happy Hour-3-7pm every day, Fridays til 10pm; DailyDining Specials; Complete Seafood Bar,$29.95 - 3 course Prix fix Dinner,Daily 4:30-6pm, Available all Nighton Tuesday.
Writers, Gail Gerson-Witte, SylviaHarte, Gale Youngworth & John Zalarak,award Chef Dominique, a certificate ofExcellence, from the New York DailyNews, after the extraordinary press din-ner. repared with a master’s hand.
Maria Cucciniella, Pres. of Hip Event &Jennifer Vreeland (left) from MonmouthHealth & Life magazine commended ChefDominque’s theatre of culinary delights. Hebrilliantly melds, hearty, country haute cui-sine, with French & Continental American.
Designed by David Collins with special parties & events, coordinated by GeneralManager, Thierry Carrier, directing stellar performance in the dining room.
Ed Hitzel (bot. rt.), Table for 2Radio Show & RestaurantMagazine, Armand Cucciniella& PR expert Peter Breslowcongratulate Chef Dominiqueon the excellent wine pairings.
