I anticipated the opening of la V since meeting Vilma Mazaite and Chef Allison Jenkins during an event at the food trailer Say laV. Vilma shared her vision of the food/wine menu and atmosphere for la V and it was amazing to see her vision take form. Walking into la V for the first time felt enchanting. From the grandiose entrance and glistening chandeliers, I was curious at each turn what beautiful structures and decor I might encounter next.
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| Fluke crudo |
I am fond of one of the servers at la V and was pleased to find I was seated in her section. Courtney guided us through the menu and she is an amazing Somm so we entrusted her with making wine paring suggestions. I started off with the fluke crudo. The delicate pieces of fluke was complimented with citrus, fennel, fried capers and a dusting of a peppery salt. Courtney made the excellent recommendation of pairing this dish with the Cremant de Bourgogne Pinot Noir Rose.
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| Farm egg and mushroom ravioli consomme |
The second dish was the farm egg and mushroom ravioli consomme. The ravioli was incredibly tender and when cut open exposed the rich gooey yolk. I loved the richness of this dish.
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| grilled lamb t-bones |
I tasted the grilled Niman Ranch lamb t-bones. The tender lamb melted in your mouth and the brown butter turnip puree and olive jus both complimented and added richness to the dish.
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| Wood oven bouillabaisse |
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| Wood oven bouillabaisse |
I opted for the wood oven bouillabaisse for my entree. The dish was full of delicious seafood to include tender squid, perfectly steamed clams, blue prawns and rustic bread topped with rouille. Courtney recommended the pinot noir offered by the glass that paired nicely with the light tomato base sauce.
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Assiette du fromage
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Executive pastry chef Janina O\’Leary graduated from high school early to pursue her career as a chef. She has worked in several fine dining establishments in NYC. She was also a semifinalist of the James Beard award. While I did not order a pastry I did finish my meal with her well selected European style cheeses with accompaniments and dessert wines. The accompaniments were house candied nuts, soft bread made in house with nuts and figs, sliced figs and succulent honey comb. Courtney recommended dessert wine. I enjoyed the delicious cheese plate with Vin Sanot, Volpaia dessert and Beerenauslese, Kracher.
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| Wine Cellar |
The owner of la V has connections with several wineries and along with Vilma\’s accomplishment of Advanced Sommelier it should be at no surprise they have one of the most extensive and unique wine lists in Austin.The impressive wine cellar also serves as a private dining room. Before leaving Vilma offered a tour of la V\’s handsome wine cellar. The dining experience at la V is one of a kind in Austin and easily compares to fine dining restaurants found in larger cities. Congratulations to the la V team on a well orchestrated opening day!
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Sushi ATX 
Saw this place during SXSW and wondered what it was all about. Thanks for posting a review.
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Great pics, Amy!
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What Errol said – gorgeous pics! That flake crudo had me drooooooooling…
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Thank you Michelle! I just started using a macro lens and am having fun learning to use it.
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Thank you Errol.
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Thanks for reading and for sharing on Google+ Greg.
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