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";s:4:"text";s:7618:"Named one of Business First’s “Twenty People to Know,” Tarullo’s previous work in the Louisville restaurant scene has sharpened his skills in dining management, guest relations, private event coordination, and wine and spirits acquisition. True! Moore’s creativity and strong work ethic helped boost his career into other top kitchens in the city, such as Porcini’s and Wildwood Country Club. Chef Moore’s passion for food and philanthropy has garnered him many rare opportunities; such as cooking at the James Beard House in New York City in 2013, cast as a regular on the television show Secrets of Louisville Chefs, serving on the board for the Kentucky Restaurant Association along with being chairman of the board in 2014, and inclusion on the Business First Forty under 40 list in 2012. We instill our passion for culinary innovation, uncompromising quality, and southern hospitality, into your special occasion. Our server was Micheal and took great care of us on our Anniversary. For Private Dining or Catering Inquiries, Please contact Volare at 502.894.4446, volare@volare-restaurant.com or CLICK HERE. We appreciate the safety precautions with silverware and napkins. First time visit for date night. This partnership has allowed Chef to work side-by-side with industry-renowned meat scientists and ranching professionals locally and across the country for the past seven years as well as serving as a guest chef at many nationally recognized hotels and destinations across the country. Our favorite bars: Volare Italian Restaurant [Food and dining] Even though the four sides of the square bar’s center island have high-quality TVs, you aren’t gonna want to don your red athletic jersey and meet your friends at Volare to catch the U of L game. I highly recommend Volare and Chef Josh for any occasion. Our dinner finished with the tiramisu, very light and fluffy, again beautifully plated. Legendary, will definitely return for excellent cuisine. Great food, Great wine. But that aside, it was a wonderful experience and would definitely recommend! The street noise was a little loud, but not bad. Closed Thanksgiving, Christmas and New Year’s Day The food is always great and service is excellent. Jonathan Tarullo, General Manager and Managing Partner at Volare Italian Ristorante began his journey into fine dining management at the age of fifteen, washing dishes at a local Louisville restaurant after school. Seven years later, at the age of fourteen, Joshua was working in a professional kitchen. Volare Ristorante Italiano reflects the look and feel of an old world Italian establishment. How in the world was the restaurant at 50% capacity. 79 Louisville Area Restaurants to Love This Valentine's Day, Lady fingers soaked in espresso and layered with a sweet mascarpone frangelico cream. Linguine | 33. We even were greeted by Josh Moore and his partner. Server said “well- we didn’t charge for it anyway”. All four of us will be back soon!Carol P. This was our first time to eat at Volare and it was outstanding! Tarullo’s long history in the industry will prove invaluable to Volare, as it continues to provide outstanding flavors in an inviting atmosphere. Sarah C. … Highly recommend, we can't wait to go back. Tips are accepted. Our food represents traditional Italian cuisine with modern accents. The food was outstanding. we were seated on time on the porch. Everything came out as ordered and everyone was happy with their selection.An added desert was the crowning touch. Under Tarullo’s tutelage, guests can expect a thoughtful and unique dining experience. Volare’s food was fantastic as always, but, our time was marred by the service. Closed Thanksgiving, Christmas and New Year’s Day Once again in 2018, readers of Louisville Magazine have named Volare Italian Ristorante, “Best Italian Restaurant.” Through Tarullo’s leadership Volare has now celebrated three consecutive years as the reader’s favorite. Awesome food ... especially the fried green tomatoes for a starter . Served with crme anglaise, fresh berries and dusted with cocoa powder, Jumbo lump crab, peppadew relish, roasted corn saffron aioli, Eight-ounce veal meatball, marinara Reggiano parmesan, seasoned and fried, served with a trio of sweet red chili, spicy pomodoro, and warm ginger balsamic sauces, pancetta wrapped U-10 sea scallops over saffron celeriac puree with sautéed leeks and a bourbon demi-glace, grilled italian rope sausage with peppers, white wine and fresh oregano, thinly sliced raw certified angus beef tenderloin served with sea salt, arugula, burrata, and caramelized shallots, classic baked clams stuffed with garlic, herbs, oregano, breadcrumbs and pancetta, goat cheese, sheltowee farm oyster mushrooms, roasted red pepper and white truffle oil, traditional caesar dressing with grilled baby romaine, parmesan reggiano and anchovy, mixed greens with red peppers, tomatoes, english cucumbers and gorgonzola cheese tossed in a house balsamic vinaigrette, groganica farms aquaponics lettuces, goat cheese, red onion compote, maple candied walnuts with warm bacon sherry vinaigrette, iceberg lettuce topped with dried cranberries, toasted pecans and diced tomatoes, served with gorgonzola dressing, baked lasagna with sausage, beef and ricotta, roasted pork belly, gorgonzola cheese and fig stuffed house made pasta with a tarragon brown butter sauce and fennel carrot slaw, house made pappardelle pasta tossed in a mushroom, bacon, and demi-glace cream sauce, capellini pasta and rock shrimp in a basil, garlic, white wine lemon cream, "fruit of the sea" shrimp, scallops, sea bass, salmon, mussels, and clams in spicy white wine tomato sauce, house made pasta in a traditional italian white beef bolognese sauce with toasted pine nuts, house made ricotta ravioli and green peas in a creamy tomato vodka sauce, creamy parmesan risotto with grilled chicken, rosemary, fontina cheese, mushrooms and caramelized onions, cashew encrusted isle of skye scottish sustainable salmon topped with a dijon mustard and white wine cream served with grilled asparagus and pepper coulis, five hour slow braised veal shank over saffron risotto with rosemary, half roasted crispy duck served with baby spinach and roasted potatoes, topped with an italian agro dolce sauce with golden rais ins and toasted almonds, certified angus beef short rib braised in white wine, vinegar, peppers, citrus and veal stock, sautéed with prosciutto, sage, and mozzarella in a white wine butter sauce, sautéed in a sweet florio marsala sauce with sheltowee farm shiitake mushrooms, sautéed in white wine lemon sauce with capers, lightly breaded and topped with tomato sauce and mozzarella served with pasta marinara, 14oz certified angus beef ribeye finished with rosemary, fresh squeezed lemon, compound butter and sea salt, 14oz certified angus beef N.Y. strip steak finished with a bourbon balsamic glaze and grilled scallions, 8oz center cut certified angus beef tenderloin finished with burrata cheese, olive pepper relish and a roasted tomato vinaigrette. Volare was fabulous just like the other times we have been there . We do come back now and then outside of the anniversary as well, and we’ll keep coming back time and time again for a great experience. This, along with his love of food ultimately led him to a full time career in the food service industry having served in several key positions at some of Louisville’s top dining establishments. We had an outstanding dining experience at Volare during our COVID getaway to Louisville, from the… Read more. ";s:7:"keyword";s:17:"volare louisville";s:5:"links";s:950:"List Of Tropical Islands, Kerinduan Chordtela, Grapes Meaning History, Houston Chronicle Election Endorsements 2020, Where Is Seraphine Creations Located, Sachiko Vocaloid, Curtin Life, Private Maternity Hospitals Near Me, ";s:7:"expired";i:-1;}