Villa Barolo

About

Villa Barolo


Villa Barolo features creative preparation of the finest seafoods and game meats, as well as regional Italian specialties– antipastos from the Abbruzzi, seafood risottos, homemade gnocchi, ravioli and fettuccine.

If you’ve dined at Villa Barolo before, you’ll agree that Chef Lo is a significant presence in the restaurant.  From greeting and seating guests to filleting fish tableside, as well as everything in between, Chef Lo makes certain every guest is enjoying their visit to Villa Barolo and receiving a “World-Class” dining experience.

With his trusted and highly-skilled culinary team of over 15 years, the food at Villa Barolo is masterfully prepared and always consistent.  Chef Lo has also carefully selected his waitstaff, and their experience and dedication are evident through the professional and attentive service they give every guest who comes to Villa Barolo.

With superb cuisine, an intimate setting and unrivaled service, Villa Barolo is the perfect choice for a dazzling dining experience that will surely impress.

Chef Lo

About

Chef Lo


Lo arrived in America from Hong Kong more than a decade ago, training in his home land’s best cooking school and fine-tuning his skills under European style chefs in America. When he arrived in this area, he offered his services gratis for two days to the kitchen staff at the newly opened Hershey Hotel (now the Double Tree) in downtown Philadelphia. In no time he was hired as a line chef, quickly moving up to chef of the dining room.

Working with the restaurant’s German executive chef, Lo soon became hooked on Italian cuisine, initiating a passion he developed further at Portofino and then at La Veranda in Penn’s Landing, where he became executive chef for five years. Chef Lo then opened Caffe Marco Polo, his first restaurant. The restaurant garnered high praise and a loyal following for its array of specialties from all the regions of Italy – antipastos from the Abbruzzi, seafood risottos, and homemade gnocchi, ravioli and fettuccine, along with fresh seafood.

Part of the reason for this success was Chef Lo’s hands-on approach, meticulous training of his kitchen and serving staffs, and careful attention to his guests satisfaction. Chef Lo’s latest and greatest creation is now Villa Barolo, which offers an specialties from all the regions of Italy, as well as an emphasis on creative preparation of the finest seafoods and game meats form all parts of the world. Through Villa Barolo, Chef Lo continues to refines his vision to provide a dining experience unmatched anywhere in the region.

 

Exotic Meats

Organic

Meats

Some of the organic game meats include:

Duck
Antelope
Caribou
Elk

Rabbit
Venison
Pheasant
Ostrich

Wild Boar
Quail
Kangaroo
Buffalo

Villa Barolo offers at least three to four organics everyday.

Pan Seared Foie Gras with Grilled Portobello Mushrooms and Belgium Endive Accompanied by Fresh Pear

Free Range Muscovy Duck with a balsamic Red Wine Demi~Glaze Served with Oyster Mushrooms and Mashed Sweet Potatoes

Filet of Farm Raised Ostrich Grilled & Drizzled with a Pinot Noir Reduction Accompanied by Garlic Mashed Potatoes & Sauteéd Spinach

12oz Kobe New York Strip Steak Grilled and Served with Black Trumpet Mushrooms Accompanied by Garlic Mashed Potatoes & Broccoli Rabe

French Cut Caribou Chop Lightly Seasoned than Grilled Topped with Matzutake & Oyster Mushrooms Accompanied by Pan Seared Foie Gras & Garlic Mashed Potatoes

Venison Tenderloin Marinated with Rosemary & Garlic Grilled with Portobello Mushrooms Drizzled with Honey Rosemary Demi~Glaze and Accompanied by Sweet Mashed Potatoes

French Cut Wild Boar Chops Lightly Seasoned & Grilled Served with Chanterelle, Porcini & Oyster Mushrooms Tossed with Homemade Potato Gnocchi Accompanied by Frissee and Lola Rosa Salad

Pheasant Breast Lightly Seasoned and Pan Roasted Served with Roasted Chipollini and Black Trumpet Mushrooms Accompanied by Garlic Mashed Potatoes

12oz Buffalo Ribeye Lightly Seasoned & Grilled Topped with a Trio of Mushrooms ~ Portobello, Oyster & Shiitake Accompanied by Garlic Mashed Potatoes

A Combination of Caribou and Lamb Chops Marinated with Fresh Garlic & Rosemary Grilled and Drizzled with a Honey Rosemary Demi~Glaze Served with Garlic Mashed Potatoes and Fresh Vegetables

Filet of Kangaroo Marinated with Fresh Rosemary & Garlic Grilled & Drizzled with a Honey Rosemary Demi~Glaze Served over Sweet Roasted Peppers Accompanied by Garlic Mashed Potatoes

7oz Buffalo Filet Grilled to Perfection Drizzled with a Peppercorn Sauce Accompanied by Jumbo Shrimp Served with Vegetables & Potatoes

North American Elk Chop Lightly Seasoned & Grilled Topped with a Barolo Wine Reduction Served with Vegetables & Potatoes

Tenderloin of Antelope Lightly Seasoned & Grilled Drizzled with a Barolo Wine Demi~Glaze Accompanied by Grilled Portobello Mushrooms & Sweet Mashed Potatoes.

Fish

Fish

 

There are more than 20,000 species of fish in the seas of the world, so the possibilities of taste and flavor are endless. Chef Lo personally selects the fresh whole fish which are displayed in our lobby daily. The fish are all prepared whole & professionally filleted tableside by your server.

Bronzino
Mediterranean Bass very sweet & Mild tasting with a velvety texture & very white meat.

Pompano
Floridian Fish from the Gulf of Mexico with a firm consistency & strong flavor.

Striped Bass Incrostata in Sale
Chef Lo’s Specialty – This method of cooking produces a particularly tasty fish that retains all its natural flavor.  The salt forms a hard crust around the fish that is easily broken at the end of cooking.

Dover Sole
From the waters around Great Britain. The most mild fish with a firm white flesh & delicate flavor.

Black Sea Bass
From the Atlantic Ocean.  Firm lean flesh with a bit of sweetness & flaky consistency.

St. Peters
From the Mediterranean off the coast of Spain.  Also known as John Dory.  Very white meat with a chunky and flaky consistency.

Scorfano
Off the Coast of Italy.  White flesh with an extremely sweet taste, typically sauteed.

Langostino
Crustacean Cross between a Lobster & a large Scampi Extremely sweet & delicate meat.

Orratta
Mediterranean Snapper more mild, white & sweet than domestic snapper.

Striped Bass
Farm Raised Bass mild in taste with a bit of sweetness.

Red Snapper
A Fish with medium texture white flesh & delicious strong flavor.

Grouper
A Fish from temperate & tropical waters from around the world.  Its flesh is lean, moist & sweet.

Turbot
A flat fish found in the Atlantic Ocean from Iceland & Norway down to the Mediterranean.  Very white & firm flesh with a delicate flavor.

Wild Rock Fish
Of the striped Bass Family from the Atlantic Ocean.  Firm lean flesh with a bit of sweetness & flaky consistency.

Tilapia
Farm raised fresh water fish also known as Domestic St. Peters white moist meat.

Skate
Flat & Scaleless, diamond-shaped fish.  Firm & quite sweet meat.

 

 

How To Bone A Grilled Fish

1. Separate head and tail from body. With spoon and fork, ease fin bones away from each side of fish.

FishDraw1
2. Using fork, roll skin backward from tail, peeling toward head, and remove. Repeat with other side of fish.

FishDraw2
3. Divide upper side of fish into two fillets by cutting along natural line down center of fish. Ease bottom fillet off bone with an outward motion, placing it at edge of plate. Repeat with top fillet.

FishDraw3
4. With bone structure now fully exposed, lift backbone from head-side first, pull gently back toward tail, and remove, exposing other side of fish.

FishDraw4
5. Carefully probe plate-side fillets for errant bones; remove by sliding them in opposite directions onto plate. Replace all four fillets on plate, reconstructing them (if they have broken) into fish’s natural shape.

FishDraw5