TO RECOMMEND A RESTAURANT FOR GAIL AND THE RESEARCHERS TO REVIEW, CALL GAIL GERSON-WITTE AT732-758-0888 OR E-MAIL TO: WINEANDDINE10@AOL.COM. 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.