I was recently talking to some people and they reminded me of a restaurant that we once ate at. The restaurant was kind of, off the beaten track and not on a major intersection. We dined at Volare Ristorante, and to give you an idea of how long ago it was, they allowed cigar smoking in the bar area, of course that was a different time and concepts were also different. This was a very upscale Italian restaurant, and I do believe that at the time they were catering to the large industrial businesses that were in the area.
At the time we were there, the restaurant was very heavily into steaks, which is fine, but we did not have steaks that evening. We started off by sharing a Diver Sea Scallops, wild mushroom and Black Truffle Vinaigrette appetizer. I also check the color of scallops when the plate is brought to us, because I expect them to be a soft gray/cream color instead of the pure white, because then I know that the scallops have been “bleached” and the scallops were the proper color, which made me feel better about the caliber of the dining experience. This was followed by a house salad with a nice Italian flavor to it, as I dislike just chopped lettuce with a dressing. My Bride ordered a smoked duck breast with thyme braised butternut squash ravioli and I had veal stuffed ravioli with white asparagus and shaved Porcini mushrooms. Both dishes were very well prepared, as we did sample each other’s plates. We finished of the dinner with some decaffeinated cappuccino and split a slice of tiramisu.
For our wine that evening we tried Poggio al Tufo Rompicollo 2006. This had the Maremma Toscana designation, which from what I understand is a slightly different area than the Toscana designation, so it was not a “Super Tuscany.” This wine was a blend of 60% Sangiovese and 40% Cabernet Sauvignon and it was a very smooth and enjoyable wine. There were no heavy tannins, but was an easy drink from the first glass, and it got even better as the evening wore on. It may have been a bit heavy for the scallops, but worked very well with the duck and the veal.