| 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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(June 2001) 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 a 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.)
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 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 waitstaff pick up orders atop a long counter. Watching the chefs create their masterpieces is a pre-dinner entertainment option. Three tables are positioned for those who want to see the activity while dining.
Towering potted palms scattered about the restaurant mingle aesthetically with dark mahogany wood wainscotting and mahogany booths.
The walls are faux marble and overhead Venetian lamps hang from the ceiling and 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 bowl of pitted green, red and black Greek olives complement a basket of lavach crackers and sourdough bread. A glass bowl adorns every 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 $69 to $180, white wines priced as low as $22 for a Chateau Ste. Michelle Sauvignon Blanc from Washington state or Cavit Pinot Grigo from Italy to a $78 Leflaive Chassagne Montrachet from Burgundy, France.
Red wines range in price from a California Beringer Founder’s Estate Cabernet Sauvignon for $22 to a wallet-busting $150 for a Cabernet Sauvignong Silver Oak from California’s Alexander Valley.
More than a dozen red and white wines are offered by the glass - $5 to $8.50. (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 included a hot crab, spinach and artichoke suffle tender to the fork or fresh pasteurized gulf oysters on the half-shell.
The Asian baby spinach salad (one of four available), include mixed oriental spinach, honey roasted almonds, mandarin oranges, fried leeks, red onion, all soaked just right in a sesame ginger vinaigrette sauce.
For entrees, two pizza choices are offered - mostly ordered by children - and three pastas - a seafood house specialty with tuna, clams, calamari and steamed mussels; grilled vegetable penne pasta, or an apple wood smoked breast of chicken with spaghetti.
The more adventurous choose from roasted Atlantic salmon, New York strip steak, Marocan spice rub chicken. Frenched pork loin chop, lamb, beef or Carolina crab cakes. Served with sauteed spinach asparagus tips and a julienne of bell peppers, the crab cakes contained not a single small piece of cartilage, were lightly breaded and as good as any that receive highest praise in places like the Maryland shore.
For dessert, there were seven choices, including a creme brulee, a chocolate and bourbon bread pudding and a chocolate pecan tart. A classic strawberry shortcake came with a real flaky biscuit, fresh strawberries and sauce, topped with fresh (not from a can) just-whipped cream.
Andrew Knowland is the resident chef and Reto Biaggi Di Valletta’s manager. They have much to be proud of.
Di Valleta 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. |
