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Le Vigne at Montaluce

946 Via Montaluce (Jay Bridge Rd.) Send to Phone
Contemporary, sophisticated Southern fare and a full view of a thriving vineyard set the stage for a singular dining experience.

Cuisine
Open
Lunch & Dinner Tues.-Sun., Brunch Sun.
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Le Vigne at Montaluce, Dahlonega, GA

Le Vigne at Montaluce Restaurant Review

: North Georgia’s wineries are developing their own mark, growing not only classic grapes but also hybrids. At Montaluce Winery, Italian --- specifically Tuscan --- influences framed the architectural language, so the buildings’ stone walls and hipped roofs evoke a land devoted to wine and food. From the dining room’s vast windows, patrons savor a view of vineyards that roll across the foothills of the Blue Ridge Mountains. Winemaker Tristen Vanhoff, from Sydney, Australia, makes Montaluce’s wine using both estate-grown and California-sourced grapes. These are the only wines served at the restaurant. New York-born Chris Matson is executive chef. Always check out the soups as a possible starter. Matson’s silky lobster bisque not only soothed the palate, it was a veritable vision. A glass of Vanhoff’s sparkling wine complemented it. While he’s still learning his way around local products and regional foods, Matson now is comfortable with cooking grits and is proud of his biscuits, which he says he makes with lard in the authentic Southern way. (They’re served at brunch.) Exhibiting good flavor, the pork chop was a bit more cooked than we prefer and thus too resistant to the knife, but the mélange of slightly bitter greens accompanying it were classic. A bourbon sauce embellished the plate, but we found the accompanying apple sauce too heavy in vanilla. If the pound cake with lemon curd is offered for dessert, jump on it.



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