| The serene setting, which reflects the ambience of a European castle, affords excellent views of manicured gardens and the 18th hole of the east course. The menu features fresh seafood, Angus beef and other quality ingredients. |
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(November 2008) Inside the grandiose lobby and halls of Greensboro’s Grandover Resort and Conference Center, the Di Valletta restaurant entrance is found after passing through a richly done bar area flanked by two imposing, working fieldstone fireplaces reminiscent of the historic Grove Park Inn in Asheville.
Entering through the restaurant’s double French doors, diners’ eyes naturally gaze through a rotunda dining area in the middle of the room to three 30-foot high latticed glass windows overlooking a stone patio and the manicured grounds surrounding the 18th-hole of the East Golf Course, one of two world class golf courses at Grandover. Huge pale maroon drawn drapes frame the windows.
An overhead hand-painted mural of a Mediterranean feast decorates the domed ceiling of the rotunda, where eight tables of four offer an elevated view of the dining room and the Golf Course. White columns surround the 18-inch raised rotunda, giving it an outdoor Mediterranean gazebo look.
When entering, diners check in at the maitre d' desk on the right. On the right of the walkway there is a wine rack next to a suit of life-size armor that employees say can actually be worn. A twin suit of armor stands on the left, near a smaller, L-shaped intimate bar unlike the exposed bar in the lobby.
The AAA rated Four Diamond restaurant, which sports a Mediterranean theme throughout, seats a total of 125, with six tables strategically placed next to the huge glass windows and four booths offering more privacy located along the right wall beneath several photographs of the Malta coastline and towns.
On some weather-pleasant nights, the restaurant expands onto the stone patio through glass double doors that are part of the glass window. Outside, patio dinners are dwarfed by four huge white columns of smooth concrete that bracket the window and are so big they resemble something out of “Raiders of the Lost Ark.”
Beneath the outside edge of the patio, which sits eight-feet above ground level, a stocked fish pond contains fattened koi swimming lazily beneath lily pads. From the patio, one can see a trellised walkway beyond the lawn that is often used for receptions, weddings and special events.
Back inside, the restaurant’s ambiance includes floral wall-to-wall carpeting, except for the polished pinewood floor in front of the kitchen area on the left, where wait staff pick up orders atop a long counter. Watching the chefs create their masterpieces is a pre-dinner entertainment option. Requests can be made to dine at tables that can be positioned for those who want to watch the kitchen at work while dining.
Potted palms scattered about the restaurant mingle aesthetically with dark mahogany wood wainscoting and mahogany booths. The walls are faux marble and overhead Venetian lamps hang from the ceiling. Seat comfort is assured with solid wooden dining chairs consisting of leather seats and armrests.
Tables covered in white linen use Homer Laughlin China from Seville. A basket of lavage crackers and sourdough bread, with regular butter and an olive tapinade with tuna, basil, olive oil and lemon juice. A glass bowl adorns each table with two or three fresh roses. A rectangular candle lantern completes the typical table setting.
Customers sit in an atmosphere of old world elegance, with soft music, muted by the 30-foot high ceiling, helping create a romantic, special evening dinner.
The carefully picked six dozen listings on the wine list include champagnes ranging from $75 to $185, white wines priced as low as $24 for a Chateau Ste. Michelle 2007 Sauvignon Blanc from Washington state or Cavit Pinot Grigo from Italy to a $60 Cakebread 2006 Chardonnay from Napa, California.
Red wines range in price from a Ravenswood 2005 Vintner’s Blend from Sonoma for $26 to a wallet-busting $120 Jarvis 2002 Cabernet Sauvignon from Napa.
More than a dozen red and white wines are offered by the glass - $6 to $11. (A Taylor Port is available for $4.50)
The wine, and the atmosphere of elegant dining, combine well with a varied menu designed to appeal to many tastes. Dinner appetizers include a jumbo lump cake served over pan fried Angel Hair pasta with a grain mustard remoulade, which is rich in crab instead of breading.
The amply sized Grandover salad (one of four available), includes field greens with pine nuts, red onions, roaster plum tomatoes and goat cheese all soaked in a vanilla champagne vinaigrette.
For entrees, the specialty of Executive Chef Richard Zinser, which is not always on the menu but can be ordered in advance, is a Chilean sea bass decorated with thick asparagus stalks and sautéed in a cream chicken sauce with artichoke hearts. It comes with lobster risotto soaked in a light chicken broth and the plate is streaked with strips of spinach and garnished by a strawberry, lemon slices, strip of lettuce and an edible orchid.
Other entrees range from a roasted butternut squash ravioli in a light Spanish saffron with wild mushroom Alfredo sauce for $18 to a $29 Filet Au Poivre of Angus beef (9 ounces) with peppercorn crust served with red bliss mashed potatoes, vegetables and a brandy cream sauce.
Choices also include a seafood trio of scallops, shrimp and lump crab cake;
North Atlantic cod; tomato basil fettuccini; Emerald Basin swordfish; grilled marinated duck breast or blackened ribeye.
For dessert, there were seven choices, including a crème brulee, a Grandover Chocolate pear; tiramisu, spumoni ice cream cake and a double chocolate gateau, which consists of a rich chocolate cake with a layer of buttercream and one of chocolate fudge and topped with crunch chocolate ganache. One serving is large enough for two but when eating makes you wish you weren’t sharing.
Tony Biddle is the Food and Beverage Director, Kooi Ho the evening restaurant manger and along with Chef Zinser, they have much to be proud of.
Di Valletta is open for all three daily meals. Breakfast can be ala carte or a choice between three different buffets (prices range from $6.75 from the continental to $12.50 for the buffet) and the lunch menu includes soups, salads, sandwiches ($7.75 to $10.50) or more substantial entrees (top price $14.50 for seafood pasta). Several deserts and beverages are also available. (Updated November 2008) |
