Loading...
BYH, in case you haven't noticed, civil rights, human rights, worker's rights and voting rights are frowned on by...

Villedge Wood-Fired Kitchen & Bar unveils updated menu

060618hotdish
1 of 5

Down East Smothered Kettle Chips.

060618hotdish
060618hotdish
060618hotdish
060618hotdish
Loading…

Christina Ruotolo

Wednesday, June 6, 2018

Did you know that some of the best kept culinary secrets are nestled inside hotel restaurants? Some of the best chefs, food, atmosphere and experiences can be found adjacent to gleaming front lobby just past the revolving doors. Villedge Wood-Fired Kitchen & Bar, located inside the Greenville Hilton, 207 S.W. Greenville Blvd, offers an eclectic menu of high-caliber foods including soups, salads with scratch-made dressings, appetizers and entrees. Prices range from $4-$39.

Villedge has a new executive chef, Jon Schatz, who knows his way around a kitchen, having cooked at the former Atlantic Grill and the LA Lounge. He has been cooking since the age of 16 and presents down east Southern food in unique combinations, making sure all of your senses are engaged. After you unwind with a drink or glass of wine at the bar, head over to the inviting dinner area flanked by the signature grill where the chefs prepare many of their wood-fired items.

Let’s start with a warm spinach artichoke au gratin. This vegetarian dish begins by sauteing onions and garlic in oil and adding sliced artichoke hearts, blanched flat-leaf spinach, heavy cream, cream cheese and spices. Top with shaved Parmesan cheese, bake in the wood-fired oven and serve with eastern Carolina flatbread wedges. The flatbread was crispy and flaky from the cornbread dough and the perfect “spoon” to use in this luscious dip that was creamy, rich and decadent.

Next, I tried the Down East Smothered Kettle Chips. Yukon kettle chips are topped with house-made pimento cheese, slow-roasted pork belly, sweet bourbon barbecue sauce, buttermilk ranch dressing and a dusting of chives. The kettle chips were golden brown and crispy, with not a soggy chip in sight. The pimento cheese is sharp and tangy, made from Ash County Hoop Cheese. The pork was tender and the mixture of barbecue and ranch is dynamite. I would describe this dish as a Southern flavor nacho fest that takes traditional flavors we know and love and kicking them up a notch.

For seafood lovers, make sure to try the Pan Roasted Scallops. Sea scallops from the Virginia coast are pan seared in an Alfredo cream sauce made with sun-dried tomatoes, caramelized onions and spices. It’s served over fettuccine noodles and sprinkled with shaved Parmesan cheese. Welcome to flavor town where the scallops are star attraction. They are delicate, buttery and melt in your mouth. The pasta was al dente, and the sauce was sweet from the chewy sun-dried tomatoes and savory from the rich cream. The garlic spinach was the added brightness to bring this dish a gold star in my food book.

If you are craving a hearty summer dish that gives you all the flavor summer offers without the weight of meat, then select the shiitake mushroom and garden vegetable stuffed sweet pepper. This colorful dish starts with a massive red pepper that has been fire roasted and hollowed out. Add an array of sauteed vegetables including shiitake mushrooms, sauteed spinach, sweet onion, heirloom tomatoes and salt and pepper. Once it’s stuffed to the brim, it’s baked in the wood-fired oven and garnished with sliced asparagus and drizzled with a balsamic reduction sauce. It’s overflowing and drenched with flavor from the meaty mushrooms, sweet red pepper and onion, succulent spinach and bright tomatoes and asparagus. A perfect dinner choice for vegetarians or veggie lovers.

Hotel restaurant meals demand a decadent dessert finish, and pastry chef Hannah creates an array of dessert options each week to make your mouth water and sweet tooth ache for more. I sampled the vanilla cheesecake that is an airy and fluffy mile-high creamy cheesecake with a sweet, buttery cookie crust. Chocolate lovers, you have met your match with the insanely delicious and decadent mud pie with a sugar cookie crust, gooey chocolate center and topped with fresh whipped cream and warm chocolate sauce. Berry lovers, you can also try the blueberry cupcake with handmade cream cheese frosting. No matter what dessert you try, you will be satisfied to the end.

Villedge can even help you create a tailored dinner with wine pairings. If you want to bring in your own special unopened bottle of wine, you can do that, and for a $10 corkage fee, the staff will uncork and pour your wine for you. Villedge offers several private dining areas for more intimate gatherings as well. The lower terrace room can seat up to 40 people, and the Woodshed can accommodate 20 people comfortably.

Villedge Wood-Fired Kitchen and Bar is open for lunch from 11 a.m.-4 p.m. Mondays-Saturdays and for dinner from 5-10 p.m. Mondays-Saturdays. For more information, visit www.villedgenc.com or call 355-9500.

Barks & Brews

Pitt Street Brewing Co., 630 S. Pitt St., will host Barks & Brews, a Humane Society of Eastern Carolina fundraiser, from 5-8 p.m. June 15.

Twenty-five percent of purchases will be donated to HSEC. Leashed, well-behaved dogs are permitted on the patio. For more information, visit hsecarolina.org.

Loading…

Humans of Greenville

@HumansofGville

Local photographer Joe Pellegrino explores Greenville to create a photographic census of its people.

Look

July 14, 2019

When I was in college, I had a friend who bragged he could remember every meal he ever ate.

Rob used to regale us with tales of meals past, from the first time he ever tried a club sandwich (“Double the sandwich goodness! Sheer genius!) to his unfortunate encounters with his grandma’s…

5d253db81d9f1.image.jpg

July 14, 2019

I recently passed an important milestone on the fascinating journey of growing older: being told it was time for cataract surgery.

For 35 years, I’ve worn progressive, no-line bifocals with transition lenses that darken and lighten automatically. One pair of glasses for both reading and…

Bob Garner.jpg

July 10, 2019

Cd’s Grill has celebrated its one-year anniversary and updated its menu and hours just in time for summer. If you’re seeking comfort food in all its forms with a welcoming atmosphere, then Cd’s should be your next food stop.

The restaurant is located at 111 W. Fire Tower Road,…

cheesebiscuits

July 10, 2019

Q What causes slow metabolism? How do you know when you have it? What foods should you avoid or what should I be sure to eat? Big Daddy, Winterville.

A If you Google slow metabolism you will get all kinds of diet information — much of it is inaccurate. Katayoon D., a second-year Brody student…

Kolasa, Kathy

July 07, 2019

Who knows why, but I’ve been reflecting about apologizing lately.

Actually, I know only too well why this subject has been on my mind. Of all the people I could name who have constant reason to say “I’m sorry,” I hold a commanding lead in my own personal polling. I’m…

Bob Garner.jpg

July 03, 2019

Asthma is a common condition among children, especially in Pitt County. Here, 15 percent of school students are diagnosed with asthma, a higher rate than the state average.

Asthma can be a vexing condition for children. It’s caused by swelling of the airways that can lead to coughing,…

vidant

July 03, 2019

Q I lost 40 pounds over the last year by watching what I eat, and walking and I feel great. I still have a way to go to be at a healthy weight. We are headed to a family reunion for a week and I am scared to death that I am going to blow it all. What advice do you have? By the way I was surprised…

Kolasa, Kathy

June 26, 2019

Q I grew up using cake, bread and all-purpose flour. I was surprised when I saw all kinds of flours in the store. What they are good for? JG, Greenville

A I didn’t want to sit on the floor in the grocery store to compare products like I recently did for ketchup. Niki Winters, a Brody third…

Kolasa, Kathy

June 24, 2019

St. Peter Catholic School teams recently finished among the top schools at the NC FIRST Lego League State Championships in Greensboro

Wiredcats Green team finished fifth out of 60 teams in the robot game, and the Wiredcats Blue team finished 14th. Wiredcats Green's score of 171 was the seventh…

021819rcpeter

June 24, 2019

Fifty years ago, Neil Armstrong, Buzz Aldrin, and the gaze of the world landed on the Moon.

Fifty years ago, that Moon was six feet closer to the Earth than it is today.

Every year, in fact, the Moon retreats from Earth by 1.5 inches, as a spinoff of gravity. Gravity pulls on both the Moon and…

moses
178 stories in Look. Viewing 1 through 10.
«First Page   «Previous Page        
Page 1 of 18
        Next Page»   Last Page»