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THIS RESTAURANT IS CLOSED Holiday House Restaurant Review: Located in the Historic Third Ward district, the Holiday House was inspired by owner-chef Joe Volpe’s grandfather’s supper club. The same-name club operated nearby from 1947 to 1965 with entertainers like Tony Bennett, Rowan & Martin, and Frankie Avalon. Volpe’s restaurant-lounge has Sinatra-era photos, a circle-shaped bar, fresh flowers and candles on white linen-covered tables. Start with spinach and watercress ravioli with mascarpone and Parmigiano-Reggiano prepared in a brown butter sauce with truffle oil essence. Among entrées, scope out the seared Maine scallops with Grey Goose vodka sauce on wilted spinach with lump crab bread and sautéed artichokes as well as the seared cocoa-marinated beef tenderloin with a port wine reduction served alongside Yukon Gold potato purée, sautéed snap peas and caramelized mushrooms. If you still have room, the Door County cherry tart in brown butter batter with fruit compote and crème anglaise is a good end to an enjoyable evening. The well-traveled wine list includes everything from Californians to selections from Italy, France, Germany and Spain.