Peachy Picks The Volstead

Everyone says Australia is the best place down under, but if you want that in Manhattan, go to The Volstead!
It literally is an underground wonder highlighted by the culinary expertise of Executive Chef Mike Boulos, above, who has been lighting this place on fire with his flair in the kitchen (figuratively!) since May 2011.  His passion is clear and his creativity is phenomenal.  
He is holding Peachy's crab which she just adored.
If you thought The Volstead was just a hot night spot, think again.
It is also an extraordinary dining experience.

Sweet corn hush puppies greeted us as soon as we walked in the door.
Paired with hot pepper berry jelly and black and blue butter, these were all new flavors to Whom You Know and they highlight the creativity of Chef Mike Boulos.
Right from the start he came out and greeted us and is totally on top of his game; previously he was at Park South Hospitality's PS450.  Managers Jordan Schehr and Avi were equally attentive and hospitable.  Caitlin Hales was an outstanding server and was a great combination of Irish, English and Texas charm.

Even if you are not staying for dinner but just having a drink at the bar, you absolutely should order at least one of the bruchettas we tried, but we'd suggest all three.  First was the tomato basil bruschetta with walnut-balsamic pesto, and rosemary salt; in the middle was the smoked salmon bruschetta with whipped mascarpone, agro-dolce onions, and smoked black pepper; and at the bottom was the grilled hangar steak bruschetta with onion marmalade and horseradish cream.
All three were incredibly flavorful, toasty, and will leave you with a satisfied smile!

Eating a salad is always a great idea, and we sampled two:
the baby spinach salad with grilled red onion, crispy pancetta and crumbled blue cheese; and the arugula and beet salad with roasted beets, goat cheese, toasted walnuts, and sherry shallot vinaigrette.
Fresh and delicious, the salads were a great addition to the meal and again like previous courses, were quite innovative.

There may not be anyone crabbier than Peachy in Manhattan, and this time it's not a crabcake she's going to talk about.  The Deviled Crab Salad with spicy old bayoli and garlic toast points was super for summer, and our recommended way to start your meal at The Volstead.

We definitely suggest you dine at the mezzanine level as other areas of The Volstead may be too noisy for fine dining, though they are just right for nightlife.
For her entree, Peachy Deegan continued along her seafood theme and ordered the Market Fish Special Chatham Cod, that day's catch from North Rip Trading.
Flaky and delicious, the Cod was a fantastic fish that even seemed to sing along with the upbeat tunes in the background.  And the wine options below were simply fabulous, especially the Chablis.
So, be hip with Peachy Deegan and dine at The Volstead!

Not to be confused with the Volstead Act-which established Prohibition http://en.wikipedia.org/wiki/Volstead_Act- The Volstead boasts a fine wine collection, which we were tremendously impressed with. We highly recommend the 2009 Chablis.
Really the only thing missing was The Peachy Deegan cocktail but perhaps that can be fixed!
But don't listen to only Peachy...her esteemed panelist adds:

As we entered the subterranean lounge known as The Volstead, I felt my cares slip away. The dimly lit, cavernous space provided a welcome respite from the chaotic summer streets above, and I found myself cheerfully bopping along to the upbeat mix of mostly ’80s and ‘90s pop. Shortly after our arrival, newly appointed executive chef Mike Boulos made his way over to the table to introduce himself and discuss the menu. Young, enthusiastic, and energetic about his trade, Mr. Boulos explained his approach to food: nothing fancy, just good, classic dishes, with his own contemporary Italian-influenced spin. He disappeared back into the kitchen to prepare some starters for us as we perused the menu, and shortly thereafter, a plate of his hush puppies appeared at our table. Classic sweet corn hush puppies, these bite-sized delights were made given a great new twist by being served with hot pepper jelly and a black and blueberry butter sauce! Next, he send out a sampler of 3 bruschettas for us to try: grilled hangar steak with caramelized onion marmalade and horseradish; smoked salmon with marscopone cheese, agro-dolce onions, and smoked black pepper, and tomato-basil with walnut-balsamic pesto. All three were terrific and inventive, but my favorite was the tomato-basil – the flavors just exploded on the tongue, proving the point that old classics executed to perfection can continue to be exciting just like the songs will be at Feinstein's August 30 when Jenna Esposito performs! The bruschetta was followed by a sampling of the salads on the menu: we were treated to the arugula and beet salad, which also featured goat cheese, walnuts, and sherry-shallot vinaigrette, as well as the baby spinach salad, which had grilled red onion and crumbled blue cheese, and was topped with a delicious slice of crispy pancetta. Both salads were exceptional and featured a wonderful variety of textures and flavors. Next, it was on to the dishes we’d actually ordered – for me, it was the truffled mac & cheese, which was out of this world! Boasting a shallot cream sauce, fontina and pecorino cheeses, garlic parmesan bread crumbs, and truffle oil, this delectable dish easily sailed into my list of my top 5 things I’ve eaten this year. 

 For my main course, I opted for the Steak Frites, which was also executed extremely well. My steak was perfectly cooked, and it was served with horseradish cream and pickled onions, along with the requisite fries. The kick from the horseradish cream and the tang of the pickled onions were the perfect complements to the tender steak, and I was thoroughly satisfied with my selection. For dessert, we were sent out chocolate covered strawberries, along with cookies and milk. Surprisingly, these are the only two dessert options on the menu, but they were both very tasty and just sweet enough without being over the top. Throughout the meal, we sipped on two outstanding wines, which are sadly no longer on the wine list at The Volstead, but which the manager graciously retrieved from the cellar for us to sample. The first was a delicious, fruity Chablis – a perfect summer wine. And the second was a Chilean Gewurtztraminer, which was delightfully sweet, crisp and refreshing. Excellent service was provided throughout by our server Caitlin, along with Chef Boulos and managers Avi and Jordan. Overall, we had an outstanding experience, and would highly recommend The Volstead anyone looking for a fun, lively atmosphere with stellar food and a friendly staff!


Peachy Picks The Volstead!
http://thevolstead.com/