Sign Me Up!

Sign Me Up For:

Our Sponsors



Our Partners


Search CT Bites
Our Sponsors

We Wrote A Book!

« GIVEAWAY!! Win 2 Tix to Sun Winefest Grand Tasting @ Mohegan Sun | Main | Loaf of the Week at Scratch Baking »

Valbella: Old School Italian Elegance in Greenwich

I never go to Italian restaurants in Connecticut because I was lucky and spoiled enough to have eaten in Italy - a lot - and I always feel disappointed in the American version of Italian cuisine. So when a friend begged me to review VALBELLA in Greenwich, I was reluctant to say the least. The pastry chef, she claimed, was world renowned and his food art simply had to be reviewed. I did some research and decided to acquiesce. For more than 20 years, the stately, Victorian Valbella has been the archetype for excellent but old school Italian cuisine in the Greenwich/Riverside area, and has successful sister locations in Manhattan’s Meatpacking District and Midtown. And I can understand why. It is in no way funky or hip or cool but is extremely elegant and the food, though I am hesitant to admit it, was outstanding. 

With 3 dining rooms plus the cozy and intimate wine cellar where diners may also enjoy their meals, Valbella, with Head Chef Frank Halili at the helm, is THE place to go for a sophisticated Italian meal. From intimate dinners to large corporate events, this is fine dining, no ifs, ands or buts. It is true that the crowd tends to be a bit older and service, though superior, verges on stuffy. But there is one spectacular twist which elevates Valbella and separates it from other Italian jaunts in the area; that twist is the extraordinary magic created by French Pastry Chef, Raphael Dequeker.

We came to sample Chef Dequeker's delights, and delights they were, but we first sampled the cuisine of Chef Halili. First to the table came some Italian CHARCUTERIE- assorted smoked and cured meats with chunks of the freshest and crumbliest Reggiano Parmiggiano. Here was the perfect combo of savory and salty meats with the tangy and often "itchy" Parmiggiano tantalizing our taste buds and preparing them for what was to come. A BEET SALAD with tomato, arugula, red onion and a delicate Chevre croquette, all drizzled with a slightly sweet, red pepper coulis was to follow.

Next came a most outrageous SHELLFISH Platter with chunks of tender, lump crab meat, fresh jumbo shrimp and succulent lobster, served with a choice of mustard or cocktail sauce. (Although I preferred ALL of the fish on their own, no sauce necessary, as the fresh taste of the shellfish was so outstanding.)

We were also treated to PAN SEARED SCALLOPS served in a crunchy Parmesan basket where the scallops were seared at a very high temperature. The result - a delicate crunch and slightly sweetened, caramelized outer layer and succulent, sweet, tender texture in the center.

There was a CHILEAN SEA BASS (first named Patagonian Tooth Fish, helping us appreciate that branding is everything!) in an airy potato wrap, baked with DIJON sauce and topped with apple puree. All the fish comes from Hunts Point and more specifically from Joe Cosenza Fish in the Bronx.

And of course, no Italian meal would be complete without a pasta dish and Chef Halili's FETTUCINE with cream sauce, white truffles and truffle oil was outrageously decadent. This dish was too much on top of everything else we were served but definitely a good choice if you are not gorging on 5 other courses during the same meal. We were full…

And then came the desserts.

Pastry Chef RAPHAEL DEQUEKER, son and grandson of pastry chefs before him (owners of the famous Patisserie Dequeker in Brittany) comes to Riverside after working for years at the world famous Ladurée in Paris. You know the one, home of those spectacular macarons that no one can resist? Right, that one. He has been at VALBELLA for 11 years. The delicacies that Chef Dequeker prepared for us were simply sublime. 

The MOLTEN CHOCOLATE CAKE- appropriately oozy, ridiculously chocolatey and perfectly warm- had no calories what-so-ever. (If I believe it, it is so!) The NAPOLEON MILLE-FEUILLE, baked to order with the flakiest, paper thin layers and pastry cream filling with baked almond crunch and confectioners' sugar glaze top was spectacular.

The TIRAMISU- Italian for "pull me up" or "pick me up" - completely lived up to its name. This layered dessert consists of alternating layers of coffee-soaked Savoiardi (Italian, lady finger bisquits) and a sweet Mascarpone cream. To "pick me up," a Tiramisu must be light and fluffy. Chef Dequeker's almost floated away.

And finally, and in my personal opinion most spectacularly, came the soufflés. The CHOCOLATE soufflé was delicate in flavor and as light as a cloud. Most surprising, though, was the GRAN MARNIER soufflé. It is not something that I would normally order as I usually find desserts with liqueurs to be cloying and too sweet. But this soufflé was perfection. Delicate, light, airy, with just a hint of orange from the brandy-based liqueur, this soufflé was the pièce de résistance. 

So Valbella is a little bit (Italian) country and a little bit (French) rock and roll. It's Italian without 3 tons of cheese and too much garlic. There is no chicken parm. and there is no heavy lasagne. They don't serve garlic bread saturated in butter. This is fine, Italian food. Real Italian. And with an amazing, French pastry chef to help finish off your meal with awesome desserts? Si, si, Valbella.. et Oui.


1309 East Putnam Ave

Riverside, Ct (203) 637-1155


Dinner served Mondays through Saturdays; Lunch serverd Mondays through Fridays

Closed Sundays

Valbella on Urbanspoon

PrintView Printer Friendly Version

EmailEmail Article to Friend

Reader Comments (6)

The one thing you didn't mention (and never do in your reviews) is the price.....I know it's expensive, but is it $$$$, $$$$$ or $$$$$$ I think you should always give a price range in your presentations.

January 6, 2014 | Unregistered CommenterPhyllis

It certainly looks very good from the review.
Phyllis - if you have to ask!!!...

No prices on their website, but via the New York Magazine review of the outpost in the city (not sure how dated these menu prices are, as the review was from 2010 - nor if they were ever different from Greenwich prices)...

Antipasti were generally $20-$21, with seafood being $25.
Salads were $14.
Pasta was $29 to $36.
Mains - a few as low as $30 to $32, but most $39 to $41.

Agree with the value to consumers of having prices (or price ranges) in reviews.

January 6, 2014 | Unregistered CommenterChris Grimm

The pictures of the food look amazing and the review is very promising.
"Pastry Chef RAPHAEL DEQUEKER, son and grandson of pastry chefs before him (owners of the famous Patisserie Dequeker in Brittany) comes to Riverside after working for years at the world famous La Durée in Paris. You know the one, home of those spectacular macaroons that no one can resist?…"

As a pastry chef myself, I would like to see both the name "Ladurée" and the macaron (one "o", not two) used correctly. Macarons/Macaroons are often mistaken for each other, but they are definitely not the same.

January 6, 2014 | Unregistered CommenterElise

Macarons and Macaroons are very different sweets indeed, as are their spellings. Thanks for the catch.

January 6, 2014 | Registered CommenterStephanie Webster

My husband and I went to Valbella for our anniversary and we were totally disappointed with our meal. Not only is this restaurant unbelievably overpriced, but the food is bland and tasteless. If you aren't a regular, the waiters ignore you and service is slow and sloppy. Get the dessert to go and leave before you empty your wallet on a lackluster super expensive meal.

January 7, 2014 | Unregistered CommenterMickey

Many of the pictured/described dishes are definitely not "sophisticated Italian" as intimated by the reviewer (nor classic Italian, nor innovative), however, they certainly do look like dishes from a circa 1988 restaurant menu that has not changed with the times, presumably other than their inflated prices. Par for Greenwich. Meh.

January 11, 2014 | Unregistered CommenterJim Smith

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>