Volver has a new resident Chef Dane Demarco. The fresh menu features some inspiration from North Philly. It’s a colorful array of great dishes that is house with the hospitality that is of Jose Garces. This is the last of the Chef in Residency program. So let’s dig in.
Volvér’s Hospitality
If you have ever read any of my blogs when I have attended Volver you know that they go above and beyond to treat you with the ultimate care. As of now, masks are no longer a requirement. In addition they take pride from at making sure you are treated well. If you are celebrating a special occasion make sure you mention it. Every time my drink got low whether it was water or otherwise, someone was on it. Although this was a media event, I have gone outside of these special events and have been treated as if I was the only one in the venue.
Red Pepper Hummus
This is by far the appetizer that I get every single time. From the rich flavors and vibrant colors, its one of the best things to start your dining experience. I have showcased the dish many times. Every time its delicious in every way. When thinking of where to start, this is the option to try.
Bitter and Blue Salad
This is made with Castelfranco and Trevis, Blueberry vinegar, cornmeal crumble, and stracciatella. This is as good as it sounds. The bitterness from the vinegar is cooled with the other ingredients. It’s almost as if they flip flop in your mouth. I highly recommend trying this as one of your options.
Tuna Hoagie Tartare
I have to be honest I wasn’t sure how Chef Demarco was going to pull this one off. However I have to admit its eclectic in taste but worthy of its name. The tuna is so fresh. It’s also made with creamy Italian dressing, provolone powder, crisp romaine, and toasted sesame seeds. So if you are a fan of tuna tartare, then you will love the explosion of flavors. I was pleasantly surprised by this one for sure.
Crab Corn Dog Galette
This was a sight to see. Plated on the open hands plate which is always my favorite the colors are just amazing. The corn dog was made with grilled Endive, saffron aioli duonaise, pepper hash, and yuzu tobiko. I have NEVER had anything like it. I was blown away. At my first bite I thought it had a little salty taste but it wasn’t. It was my taste buds getting used to. It’s delicious and I had to take my reservations and put that to bed.
Corner Fried Shrimp
This is a plate of beauty. Remember when i said that the colors of these dishes was outstanding? I mean that. This is by far the best thing I have had in a long time. So be prepared. If you love shrimp this is your dish. It’s made with soft shell prawns, squash blossom. scampi hot sauce, cocktail powder gaufrettes. Again it’s crispy, flavorful, and beautiful. It’s an interesting way to describe food but it is how it is.
Vanilla Krimpet
Who doesn’t get dessert when you are Volver? You always get it. The Vanilla Krimpet is amazing. It’s made with Chiffon, caramel gelato, and butterscotch sauce. Trust it by the time you get into it, the experience is over. No one will judge you if you over another one.
Cocktails Anyone?
Overall my night was made. Also make sure you indulge on a cocktail or two. I had the Peach Dreams Sangria. If you love Sangrias but also love a good peach flavor this is your drink. My second drink was the Rose Gold. I get that just about every time. I need you to get out and support Chef Demarco.
This residency started June 15th and will run through July 24th. Funding raised during this residency will provide startup funds for DeMarco to open a brand new restaurant concept called Hanks Sandwich Co., which will offer different sandwiches inspired by international culinary traditions.
Thanks to Volver, Chef Demarco as well as Aversa PR for having me. Volver is located at
