I write to welcome you back to Palladio Restaurant, re-opened this week after the longest hiatus in its 21-year life. I promise, we were not idle in our planning to revive this focal point of the Barboursville experience. With today’s news, I hope you’ll agree that a difficult interruption has given way to the most exciting refocusing of Palladio’s mission since our introduction in 1999, of the menu degustazione.
Spaghetti alla Chitarra al Nero di Seppia con Calamari, Vongole e Bottarga
Coinciding with our temporary closure, Chef Spencer Crawford resigned his position, and his Sous-Chef of several years, Mike Clough, agreed to take over in his place. Like Chef Melissa Close Hart before him, Mike was trained at New England Culinary Institute, was invited to join her here, and has staged at restaurants in Italy as she and Chef Spencer had done as well. At the same time, we brought in our extremely popular and longtime Guest Chef, Cesare Lanfranconi. For more than 25 years, Cesare has been at the forefront of Washington’s restaurant renaissance with such collaborators as Roberto Donna and Michel Richard, and was the creator of the destination Restaurant Tosca.
Second Row from Left, Sous-Chef Wyatt Swaney, Chef Mike Clough, Consulting Chef Cesare Lanfranconi
Front Row, Sommelier Professionista Alessandro Medici, Dining Room Manager, and Line Cook Sandra Quinteros Ortiz; Line Cook Bernette Fortune, not shown
Cesare joins us now as Consulting Chef for expanding our repertoire of authentic of classic regional dishes, from Italy’s northern provinces to Sicily. Chef Mike, Sommelier Alessandro, and I as host of our guest chef feasts have worked together with him for many years; indeed, his association with us goes back to 1996, with our annual Harvest Feasts. Already his engagement has brought us the beautiful Sicilian classic shown here, of Octopus Salami with Shaved Fennel, Olives, Beets and Orange Salad, with Lemon Olive Oil Dressing, exploiting our Extra Virgin Olive Oil from our Founder’s Sicilian estate, Feudo Principi di Butera, and served with Allegrante Rosé 2019.
Amidst a vibrant regional authenticity, you will discover enhanced flexibility in our menu offerings, which are now optionally à la carte and present side dishes of seasonal appeal in addition to the plated items. Chef Mike will also introduce a frequently changing Chef’s Tasting Menu, of 3 courses for Lunch and 5 for dinner based on his pick of the market and our own gardens, composed of classic regional dishes with ideal wine pairings, including the choice of older vintages selected by Sommelier Alessandro.
Here, Bistecca di Manzo di Lom-batello al Battuto e Ruchetta al Parmigiana Reggiano, the Grilled Hanger Steak of Dry Aged Beef marinated with Estate fresh herbs, and Arugula Salad with Parmigiana Reggiano and Lemon Oil, is paired with Octagon 2015.
Below, fresh Rockfish is the Catch of the Day as Pesce del Giorno alla Griglia con Panzanella Estiva, the classic bread salad of fresh tomato.
Every bit as exciting as the authenticity in Palladio’s dining room offerings, will be the expansion of its rôle at the estate in expressing our hospitality in all its settings. Palladio’s imprint will now extend from the more formal to the elegantly simplified, with light take-out items to enjoy in the Tuscan Tasting Room and picnic areas; or select tasting dishes in the comforts of Library 1821, where our older vintages are presented. This extension of Palladio’s reach could not be more natural, in the enjoyment of our wines wherever we present them.
Palladio has always been more than a winery restaurant. It has been a collaborator with our wines, revealing their character and facets, and presenting the finest hospitality we can extend to our guests. This it remains, only more than ever. We are happy to restore it to you.
For up-to-the-minute announcements,
check our Facebook page.