HOUSEMADE RICOTTA
CHORIZO AND FIGS
ly sprinkled with sea salt that accom-
panied the steak. The cauliflower leek
purée served with the short ribs could
• STARTERS AND
have used more punch; just a few pours
SMALL PLATES:
of salt would have helped enormously.
$4 TO $15
But who needs a big hunk of protein
• ENTRÉES:
$18 TO $32
when you can feast on a variety of first-
• DESSERTS:
rate small plates, and not commit to
$9 TO $24
one dish? When the small plates are
• BRUNCH:
this good, you graze.
$9 TO $12
The sweet potato gnocchi ($12) is,
our friendly waitress told us, the restau-
rant’s No. 1 bestseller. One bite into the pillowy gnocchi,
showered with sweet and salty crispy shallots, and you
understand why. They’re fantastic. The figs and chorizo
($12) could almost pass for dessert, the poached figs were
so deliciously sweet.
A trio of cauliflower sliders ($12) was stuffed with
roasted cauliflower, each with a different sauce or topping
and served on a brioche bun. I couldn’t find fault with the
grainy mustard and roasted tomatoes on one, the spicy
curry mayo on another, nor the sriracha mayo with pickled
cucumbers and crispy shallots on still another. However,
the toppings overwhelmed the super mild-tasting cauli-
flower.
The house-made ricotta ($9), drizzled with honey,
hazelnuts, sea salt and accompanied by slices of toasted
baguette, was smooth, creamy perfection on a plate. The
baguette slices were superfluous; I could have spooned
most every bit of that deliciousness out of the adorable
mini bathtub-shaped plate it luxuriated in, and then
perhaps licked the plate clean.
The desserts are something to behold — or post on
Instagram. They’re stunning. Who can resist snapping
a photo of a striking gray slate platter showcasing
“chocolate charcuterie” ($24), an assemblage of darling
chocolate shortbread, adorable espresso caramel, lovely
coffee hazelnut mousse and super-clever dark and light
chocolate “salamis” (yup, chocolate in the shape of a
small sausage)? It tastes as good as it looks.
AT A
GLANCE
BRUSSELS SPROUTS
My friend and I shared the seasonal dessert kebabs
($11), which showcased three bite-sized sweets. We
weren’t wild about the carrot cake with carrot mousse or
the cocoa truffle with coffee whipped cream, but we went
gaga for the frozen lemon-lavender cheesecake covered in
white chocolate.
Vanillamore’s tagline is Sweet. Savory. Social. They’ve
got the first two covered. The third is up to you. ■
MONTCLAIR MAGAZINE MAY 2019
47