RESTAURANT REVIEW BY GAIL GERSON-WITTE OF WINE AND DINE

A v e n u e
APPROACHES DINING & PARTY PERFECTION WITH PORTIONS, PRICES AND PREPARATIONS.

Romance, a Panoramic View of the Atlantic Ocean, Magnificient Sunsets = A True Taste of Provencal France
for alluring dining, If you are doing stunning wedding rebusiness at the Jerceptions & glittering sey Shore & wish celebrations, of all you were on the kinds. The exquisite atbeaches, of St. mosphere, tranquil Tropez, on pleasure, sunsets & the experthen, this is the tise of Executive Chef place to recreate Dominque, is the reayour European dinson this glittering resing experiences. It is taurant was chosen as rare to find marvelthe leading wedding & ous food, warm serparty facility, in the envice & an inviting French infused eat- Writers, Gail Gerson-Witte, Sylvia tire area, by people & ery, situated, almost Harte, Gale Youngworth & John Zalarak, press. We found the above the breaking award Chef Dominique, a certificate of specialties extraordiwaves, on the Excellence, from the New York Daily nary, due to the elebeach, all in one News, after the extraordinary press din- ments of great finesse & imagination. What a place. Welcome to ner. repared with a masters hand. perfect setting for an Avenue, a part of FRENCH CUISINE impressive wedding, a Pier Village, with surprise corporate floor-to-ceiling win- 23 Ocean Avenue, party or a romantic dows, that offer Long Branch, NJ, 07740 dinner for two! striking ocean Reservations/info:732-759-2900 Among the appeviews, from every www.leclubavenue.com tizers the researching seat & where Chef reporters recommend, Dominique Filoni & Private Parties; Free Parking; All Credit are the tasty, Slow his talented Dream Cards; Gift Certificates; Children Accommodated; Handicap access; Braised Berkshire Pork Team present a Elevator; Fireplace; Parties Ocean Belly, with Braised Saconsistently excel- Views, 2 balconies; Wine List with voy Cabbage, Pancetta lent dining experi- 300-bottle, largely French & American & Spiced Apple ($12), ence, whether a wines; Brunch: Sat-Sun 11am-3pm; the delicious Pickled party, luncheon, or Lunch: Mon-Fri 11am-3pm, Dinner: Mon-Thurs 4:30-9pm, Friday 4:30Beets Salad, with spicy dazzling dinner. walnuts, & a delightful Filonis back- 10pm, Sat 4:30-9pm; Happy Hour-3Walnut Vinaigrette ground is first-rate. 7pm every day, Fridays til 10pm; Daily Dining Specials; Complete Seafood Bar, ($11), the remarkable Ranging from the $29.95 - 3 course Prix fix Dinner, Charcuterie, with a Four Seasons, in Daily 4:30-6pm, Available all Night combination of CounWashington, D.C., on Tuesday. try Pate, Artisanel to Parc, in Cured Meat, Duck Rittenhouse Rillete homemade Square, in PhiladelGalantine, Cornichons phia, he still credits & Red Onion Confit his mom & grand($25), the exotic mother, who in the Hiramasa & Tuna familys St. Tropez Tartare, that includes kitchen, peaked his interest. It was really my grandma who Black River Caviar,Yuzu Emulsion & wild inspired my creativity, with fresh farm, to Popcorn Rice ($17). Even the Escargot market cuisine, says Filoni. It is no won- ($10), was a trip to France. The presentader that Food & Wine magazine hailed him, tion is striking, but the perfectly Grilled Octopus, with hot chorizo, almonds, olive as one of Americas Best New Chefs. The impressive catered events, with nicoise, roasted red peppers. Arugula & views of the ocean & passing ships & fer- Cannellini Beans, ($15), was remarkable. Entrees were robust & flavorful, with a ries, are outstanding. The handsome restaurant, extraordinary outdoor dining ter- House Salad or Pasta. Chef Dominique & races, catering, popular cocktail lounge & his artistic staff, are cooking at a level of upstairs private club, provide a perfect set- energy & finesse, that produces the best Beef ting for the new award-winning menu, that Bourguignon on the planet. Served with the Press Tasting critics experienced. With braised short ribs, in a luscious Red Wine panoramic views, from every well spaced Sauce, with vegetables, lardoons & fresh table, this wondrous eatery, is my choice Parpadelle ($24), this is a must. Fish is su-

Designed by David Collins with special parties & events, coordinated by General Manager, Thierry Carrier, directing stellar performance in the dining room.

Critics Recommended
D I S H E S
Moules Frites Plancha Seared Striped Bass Homemade Tagliatelle Boef Bourguignon Salt Crusted Wild Branzino Slow Braised Bershire Pork Belly New York Strip au Poivre

Maria Cucciniella, Pres. of Hip Event & Jennifer Vreeland (left) from Monmouth Health & Life magazine commended Chef Dominques theatre of culinary delights. He brilliantly melds, hearty, country haute cuisine, with French & Continental American.

perbly prepared & the mouth-watering Salt Crusted Whole Wild Branzino, along with the Plancha Seared Striped Bass, with Potato Gnocchi & Capers, ($19), is sure to please your palette.The beautifully seasoned Moules Frites ($21), with a touch of fennel & Pernod, is splendid. The delectable homemade Ravioli with Ricotta Cheese, in a fresh Tomato Sauce, with crabmeat, scallops & shrimp ($13 or $25) & the atypical homemade Tagliatelle, prepared with fresh Uni fennel & Sea Urchin foam ($16), demonstrates Chef Dominiques skill. Desserts are the perfect final act. Try the bravura French Chocolate Pot de Creme ($8), the buttery crusted Strawberry tart ($8), the glorious Apple Tartin ($8) & the luscious Flourless Chocolate Torte ($8). Matchless wines from the award-winning wine list, accompanied the dishes, in an atmosphere, that is so contemporary in concept, but rich in warmth and charm. Gail definitely says Go!

Ed Hitzel (bot. rt.), Table for 2 Radio Show & Restaurant Magazine, Armand Cucciniella & PR expert Peter Breslow congratulate Chef Dominique on the excellent wine pairings.

Few restaurants combine all the elements of taste, preparation, quality & quantity, with a richly decorated waterside atmosphere & dishes distinguished by finesse & imagination. Our tasting is similar to one presented to prospective Brides, all elegantly presented & regally prepared.

TO RECOMMEND A RESTAURANT FOR GAIL AND THE RESEARCHERS TO REVIEW, CALL GAIL GERSON-WITTE AT 732-758-0888 OR E-MAIL TO: WINEANDDINE10@AOL.COM. VISIT MY BLOG: WWW.WINEDINEANDLEISURETIME.COM.