Gallery Restaurant, located in the Ballantyne Hotel, is launching a new fall menu October 5. It’s fancy. And fantastic.
Restaurant manager Stephen Toth and his extremely knowledgeable and friendly team walked us through an amazing meal including oysters, foie gras, scallops, and a bone-in ribeye bigger than my face.
Each dish was presented by the restaurant’s new chef de cuisine Mathew Tilman, who’s only been in the role for two months. He emphasized that Gallery is all about “classic food and classic cocktails” with a twist, and that’s exactly what we got.
Here’s a peek at what I tried (descriptions courtesy of Gallery Restaurant).
Cardinal Gin Cured Salmon: barred-rested gin-cured salmon, blinis, spiced crème fraiche. Yeah, I just Googled blinis (they are pancakes made of buckwheat flour.) Loved the salmon. ($12)
Prawn Cocktail: ice wine cocktail sauce, icicle radish. Gotta love this classic dish. ($16)
Deviled Egg and Poached Beet Salad: Camembert style NC cheese, spice wine poached beets, deviled egg, watercress. All salads should be like this. ($14)
Sea Scallop: smoked coral butter veloute (sauce), hemp nut pie crust, chick pea, carrot, potato. The scallops are dry-packed, which means they’re packed and shipped with no additives or preservatives. ($36)
Cowboy Ribeye: coffee rub, duck fat basted hen egg. So Insta-worthy (and delicious) and the mashed potatoes are unreal. ($55)
From executive pastry chef Ben Kallenbach and pastry sous chef Noelle Gogg…
Chocolate Millefuille: caramelized puff pastry, Valrhona (the only brand of chocolate they use) Manjari cremeux, whipped ganache, spiced Valrhona Caramelia ice cream. So much goodness. ($10)
Pomegranate Cream Cheese Bavarian: pomegranate cream, cream cheese Bavarian, almond brittle, pomegranate foam, pomegranate sorbet. Could this be any more beautiful? ($10)