Stepping into Vino Venue you might ask, “What exactly is Vino Venue?”
Well, Vino Venue is an interesting concept which combines a restaurant, wine bar, retail wine store, cooking and wine classes and culinary, competitive, team experiences in one location. Needless to say there is a talented team working behind the scenes to pull off this type of “venue!”
Disclaimer: This post is part of an influencer blogger program. Although the meal was complementary, I received no monetary compensation. All comments and opinions are those of the author.
Recently Diva Foodies’ good friend Chef M, aka Melissa Pelkey-Hass, a member of the back of the house culinary team at Vino Venue, invited a few of her BFBF (best food blogger friends) to sample Vino Venue’s new menu. I have enjoyed a glass or two of wine with friends at Vino Venue but had never experienced their food so I was much looking forward to this tasting.
The new menu goes beyond tapas and appetizers to full meal offerings including what co-owner Rob Van Leer told me was “guy friendly” with plates like Grilled Ribeye with horseradish mashed potatoes, roasted asparagus, and maitre d’ butter. While the beef was wonderful I would have been happy with the horseradish mashed potatoes.
And… Vino Venue Burger made from certified Angus Beef, comeback sauce, LTO, & pickles. If that is not enough add applewood smoked bacon and/or a fried egg. Truly a great burger!
For me, one of the most enjoyable aspects of food blogger tastings is the hospitality and education from the chef and staff. We definitely saw the passion behind the food from Executive Chef Patric Good and Sous Chef Will Hunt. Rob Van Leer was no less enthusiastic about the wines that were served with many of the dishes presented.
A lovely brut Etoile, a sparkling wine, was served as we began our tasting with fried food from the To Share part of the menu. According to Rob sparking wine is the perfect beverage to drink with fried foods since the bubbles seem to refreshes the palate. Try it!
Fried Green Beans in a beer batter with a perfect complement of garlic aioli.
Along with that came plates of Fried Pig Skins. Not growing up in the South, fried pig skins were a bit of an adventure for me. However, I found myself happily nibbling on these skins which surprisingly were not greasy as I was expecting.
Chef Patric’s menu brought us from the South to a variation of a Canadian dish. Faux Poutine is steak fries, pulled beef short rib, demi-glace with generous drizzle of Irish cheddar. My Canadian friends tell me this is comfort food especially during the cold, snowy winter. I totally get it! Be careful, you may not be able to stop eating this one.
On the lighter side one of my favorites was a salad that appears simple but the flavors popped. Heirloom Tomato & Burrata Salad included baby arugula, EVVO, balsamic pearls, sea salt, cracked black pepper. I recently fell in love with burrata cheese. It’s rich but light made from a mix of mozzarella and cream. The bitter of the greens was a nice back drop for the burrata but it was the balsamic pearls that that popped the dish for me. Just lovely.
When Chef Patric began to describe the Knife and Fork Egg Sandwich, shhh… don’t tell Chef I would not want to hurt his feelings, but I was a little disappointed. I mean an egg sandwich – really? The Knife and Fork Egg Sandwich is Amazing! It’s a triple-decker sandwich of over medium eggs, pimento cheese, tomato jam, pecan wood bacon, red onion, Bibb lettuce on grilled sourdough bread. Chef knocked it out of the park with this sinfully, simple sandwich. Really!
Just when we thought it was said and done ~ out came the sweets for dessert. Lavender Creme Brulee with roasted blueberries. Dark Chocolate Pot De Creme with fresh raspberries. Key Lime Pie with whipped mascarpone cheese in a coconut graham crust and Tres Leches Cake with strawberries. Totally difficult to choose a fave but if I had to it might be the Key Line Pie or maybe the Tres Leches or… go to Vino Venue and you decide! Hat tip to Shannon March, Happily Edible After for the use of her photo.
Thanks to Chef Partic, Chef M, Rod Van Leer and all the staff at Vino Venue for a divalicious blogger tasting.
Chef Patric & Chef M
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Address: 4478 Chamblee-Dunwoody Road Dunwoody ,GA 30338
Cheers & Bon Appetite!
May 23, 2020
My son and I took the French cooking class with you last year, we made a bacon quiche, with a delicious crust that I can’t find the recipe for. I would be grateful if you could E mail it to me
May 26, 2020
Hi Asha – Thanks for reaching out. The class you took was conducted by the talented Chef M. I’ve passed along your request and she should be in contact soon with the delicious quiche recipe. Happy Cooking! Toby