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Violette's Cellar
Credit: Violette's Cellar

For the first time in five years, Manhattan Digest has found itself all the way in Staten Island.  Yes, it may come as a shock to some Manhattanites but there is good food outside of our abode, and sometimes it’s worth getting off our lazy butts to see what else is really out there.  Take for instance Violette’s Cellar, chef Peter Botros latest spot that will make you yearn for a fast ferry ride on the path to deliciousness.

Violette’s Cellar happens to be named after Peter’s mother, who tragically passed away many years ago, so there is an emotional element to his brand new restaurant which only opened a couple of months back.

The space itself goes beyond what you would normally expect out of a restaurant, as there are many components to it outside the beautiful dining space where several people were gathered that night.  For instance, if you are looking to have a private event there, they have you covered in many different capacities.

The Tosca Room is great for anyone who is planning on a big wedding, sweet 16 or something along those celebratory type events as the space itself reads perfect for it.  If you are looking to get a little more intimate, their Wine Room only seats up to six people and is incredibly cozy and beautiful as well.

Credit: Violette’s Cellar

If you are looking to host a birthday party and want it to remain private outside of the general seating area, then their Crate Room is a great space as it’s colorful and fun. If you are in more of a speakeasy kind of mood, their Button Room is a great place inside to wind down after a long day’s work with a beer or glass of wine.

Chef Peter’s menu options are scrumptious, tasty and unique as I tried things that I have never had before.  For instance: Crab Cake Spring Roll.  Sure, I’ve had spring rolls stuffed with other components before, but never a crab cake and it was simply superb with a side of their Saffron-mustard Aioli.

Another item that surprised me in a great way was their Artichoke Bread Pudding, that came with brioche for the bread portion.  Hearty and yummy, this is something that will be my new favorite each time I come back as I never thought of putting artichoke and bread pudding together, but it works.

They also provide a great deal of land and sea options that are designed to share.  Forgot to mention that earlier: a lot of these items are shareable with the people that have joined you at Violette’s Cellar.  So order up, because everything is that darn good.

Whether it’s their Fried Shrimp in a garlic soy caramel, Violette’s Meatballs with a whipped ricotta on top or Fried Calamari with their lemon-basil aioli, rest assured that Peter and Violette’s Cellar has you covered in terms of taste, flavor and execution.  Don’t fear the commute, head to Staten Island and see what all the fuss is about.

For more information on Violette’s Cellar, please check out their official website.

1 COMMENT

  1. […] Yes, it might be weird that we are starting in a place that is NOT in Manhattan, however chef Peter Botros’ restaurant is worth the drive, Uber or ferry to get to.  Essentially, he’s taking classic dishes and giving them a much needed and modern twist, such as items like his Artichoke Bread Pudding, Crab Cake Spring Roll with Saffron-mustard Aioli, and their Fried Shrimp in a garlic soy caramel. I’m getting hungrier just writing this.  Check out our review here. […]

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