Monday, June 29, 2015

On the menu at Garces' new Volver

Hours before the restaurant's opening night at the Kimmel Center, we can get a look.

On the menu at Garces' new Volver

0 comments
In the kitchen-slash-dining room at Volver are (from left) chef de cuisine Natalie Maronski, chef Jose Garces and designer Marguerite Rodgers.
In the kitchen-slash-dining room at Volver are (from left) chef de cuisine Natalie Maronski, chef Jose Garces and designer Marguerite Rodgers. MICHAEL KLEIN / Philly.com

Given the triple-digit price tags and the anticipation, the menu at Jose Garces' Volver has to be a Big Deal.

And now, hours before the restaurant's opening night at the Kimmel Center, we can get a look at our town's priciest restaurant.  

Volvér - where Garces himself will cook with a kitchen team under chef de cuisine Natalie Maronski - offers two ticketed-only tasting-menu experiences: "pre-theater" ($75 a head, plus wine, tax and tip, served at 5 and 5:30 p.m.) and "performance" ($175 a head, plus wine, tax and tip, at 7:30, 8 and 8:30 p.m.).

As of early this morning, a 5 p.m. pre-theater table for four was available for tonight, as well as a 7:30 p.m. performance table for four and a deuce at 8 p.m.

More coverage
 
How clean is your favorite restaurant? Inspection reports
 
Philadelphia Distilling moving next to Fillmore to Fishtown
 
What's new in restaurants this summer
 
Philly restaurant's $150 meal, by the numbers

No walk-ins will be accommodated, the Garces Group says.

To get into the atelier, whose seats have good views of the open kitchen, you pass through a bar - which opened last week. Bar Volvér specializes in sparkling wine, caviar and small plates.

I have not seen a preview or presentation of the menu, so I have only descriptions to go on (click on the link below to view). It's also not clear how long this menu will be offered.

The pre-theater starts with a Siberian sturgeon caviar, carnitas popcorn and "deviled egg" duck liver mousse, segues into Tsukiji market fish; a dish called Milk & Cereal (rice flakes, quail egg, bacon, chicken oyster, truffle, thyme marshmallows, white asparagus milk); a salad built on "live lettuce" from Garces' Luna Farm; a Spanish-inspired fish dish called Veta la Palma; Wagyu beef cooked on embers; and panna cotta, chocolate and petits fours for dessert.

The performance menu adds ham selections; bacalao; sardines; live sea scallops; fried squab; petit pois; Monterey Bay squid; and an additional dessert, carrot cake.

Here is the menu (PDF).

Philly.com
0 comments
We encourage respectful comments but reserve the right to delete anything that doesn't contribute to an engaging dialogue.
Help us moderate this thread by flagging comments that violate our guidelines.

Comment policy:

Philly.com comments are intended to be civil, friendly conversations. Please treat other participants with respect and in a way that you would want to be treated. You are responsible for what you say. And please, stay on topic. If you see an objectionable post, please report it to us using the "Report Abuse" option.

Please note that comments are monitored by Philly.com staff. We reserve the right at all times to remove any information or materials that are unlawful, threatening, abusive, libelous, defamatory, obscene, vulgar, pornographic, profane, indecent or otherwise objectionable. Personal attacks, especially on other participants, are not permitted. We reserve the right to permanently block any user who violates these terms and conditions.

Additionally comments that are long, have multiple paragraph breaks, include code, or include hyperlinks may not be posted.

Read 0 comments
 
comments powered by Disqus
About this blog
Michael Klein, the editor/producer of philly.com/Food, writes about the local restaurant scene in his Inquirer column "Table Talk." Have a question? Email it! See his Inquirer work here.

Michael Klein Philly.com
Latest Videos:
Also on Philly.com
letter icon Newsletter