Vanillamore Montclair
Update November 11, 2020 | Vanillamore announced that they are closing due to the uncertainty of the pandemic. Chef Risa’s Sweet. Savory. Social cookbook is available. I will leave this post for reference in the chance that Chef Risa reopens another restaurant like Vanillamore in the future.
Published January 19, 2020
On a cold Friday evening before our weekend snowstorm, I drove to downtown Montclair. It was the prime hour for people leaving work. The metered parking on Bloomfield Ave was filled.
I followed Bloomfield Ave, catching every light, until I stopped at the intersection of Bloomfield Ave and S. Willow Street. Knowing I wouldn’t be able to parallel park, I turned left down S. Willow Street, skipping the $10 valet parking between the building for Tacoria and Ah' Pizz Montclair.
I ended up parking in front of the Union Garden Apartments on Greenwood Ave and walked up to Vanillamore, which is next to a Paint and Sip.
Vanillamore Montclair | Sweet. Savory. Social
I knew the minute I stepped through the door that I was going to enjoy my dining experience.
My glasses fogged as I entered the warm space. The hostess stand was impossible to miss, directly in the entrance way. Two women stood behind it.
“Hello, do you have a table for one?” I didn’t make a reservation since my work schedule was unpredictable. I knew, however, that Vanillamore saved seats the at curved “bar” for walk-ins like me.
“We have a seat at the Chef’s Bar, is that okay?”
“Of course.”
The second girl with a high ponytail was being trained. I overheard the logic of my seat placement: Not immediately next to the couple in the corner, but not in the middle of a row that could prevent groups of 2-4 from being seated.
My seat ended up being the closest chair to the hostess booth, with my back to the door.
The Chef Who Knows Branding
Whether it’s a part of her degree from the CIA or natural talent, Chef Risa knows how to brand a business.
The room was wide and had farmhouse wooden floors. Canvases of ingredients hung from the brick walls in the back corner of the room. A purple accent wall and mirror brightened the space where tons of black metal light bulbs hung from the ceiling.
Image Source: Vanillamore.com
Twinkling icicle lights hung in the front window. The front dining room had glossy light wooden tables on black legs, in squares and thick circles.
The Chef’s Bar that I sat at had similar glossy bar chairs with black legs, seating 15 people with their preset placemats.
A white and purple Vanillamore coaster held my beautiful glass. The brown paper placemat was stamped with their tagline and logo. In front of me, a small stand-up highlighted the next tasting events and cookie happy hours.
To my right, a dark purple stained-glass candle holder flickered with light. Fresh purple daisies bundled in small vases sat near their business card holders. Additional light streamed from the left-hand wall, where six screen panels streamed Vanillamore dishes and videos of cake decorating.
The branding was intentional and well-done. I liked that there was something to read — like the chalkboard hanging on the column in the center of the room — that explained more about Vanillamore’s vision.
The Vanillamore Menu
Brian was my waiter for the evening. He served any guest seated at the Chef’s Bar. He was soft-spoken and friendly. He filled my cup from a glass bottle of water and asked if this was my first time visiting.
I reviewed Vanillamore’s online menu before I arrived. I was hoping to try a few different dishes before having dessert.
I asked Brian how large the small plates were. Were they like tapas? Or could I eat multiple ones for a meal?
“You could have two,” he answered. “For instance, you could order a side like the brussels and pancetta with a “main” like the cauliflower sliders.”
I wondered if I could do both the pork belly and the chorizo and fig. I asked him which he liked better and ordered his selection to start. I held onto my menu so I could order again.
First Course | Small Plate
As I waited for my first course, I noted the guests around me at the Chef’s Bar. A couple in the far left corner (a perfect seat), must be friends of the family, as (who I imagined to be the Chef’s parents), leaned nearby this couple on the other side of the bar, chatting and sharing wine for most of the evening.
Four chairs separated me from them. Three more chairs to my right separated me from two sisters who shared appetizers, dessert, and white wine. Two chairs between them, sat two women and a young boy. The look on his face when his dessert trio arrived made me laugh.
The room was still quiet at this point in the evening. I could hear soft drums playing in the background, before more mainstream music took over. The waiters and busboys leaned on the pastry case near the back-right dining room. No wall separated us from the kitchen, so I could see the white coated chefs working in the back. Chef Risa was in plain clothes, overseeing the tickets and calling for servers when something was ready.
Roasted Pork Belly | $11
The pork belly’s plating impressed me. The bright orange color against the earthy tones of the plate and black sesame seeds called to have its photo taken.
I started first with a swipe of the apricot puree. It was bright and full, not runny like a sauce nor as thick as a jam (as like some purees I’ve had).
I tried a slice of the pork, using my knife to cut a slice horizontally, to get a bit of the fat and the meat. My knife was ineffective, so I cut it lengthwise. The pieces were reasonably thick, reminding me of the pork belly that is served in ramen, though denser. The pork was freshly prepared, as it was hot — not lukewarm or left-under-the-heat-lamp.
Vanillamore’s pork belly had the meaty roasted flavor I’ve found when I make pork belly myself. The inner layer of fat between the meat was buttery and soft. The pork, for optimal flavor, must be swiped through the puree. The sesame seeds and scallions were tasty additions to make for a flavorful bite.
Six slices of pork belly for a small plate was fair to me. The plate was perfectly balanced, and by the time I finished, it was completely clean.
I traded my empty plate for the leather-bound menu, switching their placement in front of me. By now it was 7:30. The room hadn’t filled up yet, but the front tables which had reservations turned over.
A young girl with curly black hair and braces cleared my plate. The servers and staff kept an eye on the room, keeping seats set and tables cleared, which I adored.
Course Two | Starters
If you know me, I don’t frequently order salads, as they don’t impress me. However, from my online research, there was one salad on the “Starters” section of Vanillamore’s menu which caught my attention.
When Brian returned, I asked him if it was possible that I could eat a salad and have room for dessert.
He agreed that the salad would be a good choice, going through the presentation of the dish. “You can always take home whatever you don’t finish, that way you have room for dessert.”
I liked the logic, so I ordered the salad.
I noted that most of the staff, when making eye contact with me smiled and asked how I was. The chef’s parents hadn’t said hello, though I was a few feet from them.
When I checked my watch again, I saw that it had been 15 or so minutes since I placed my salad order. I loved this, as I didn’t feel like I was being rushed out of my seat, and I like to have a break between my courses.
The couple in the far corner had dinner before reviewing dessert options. The girl who cleared my spot came over to fill my water glass. She asked about a vintage black ring I wore. We spent some time chatting about where to find unique jewelry in the area. I was impressed with her authenticity. She was doing more than her job to chat with me, and I felt seen and welcomed (which is rare in my experiences as a single diner).
Tricolor Burrata Salad | $12
Brian arrived not long after my jewelry discussion, to bring my salad. I could tell from a few feet away that I was going to love this.
This salad was a bed of arugula and radicchio (my favorite), coated in a champagne vinaigrette with pine nuts, crispy prosciutto, radish disks, and the star of the dish — the burrata and bread.
What’s the difference between Burrata and Mozzarella?
I never had burrata before, but I knew that it was a magical.
Mozzarella, as you’ve probably had, is a semi-soft Italian cheese. Burrata is its own cheese, and has the outer texture like a mozzarella, but the inside is a soft, creamy filling of curd and cream. If you’re looking for an Instagram food-porn moment, cutting through a ball of burrata is it.
Which is why I wished I wore a go-pro when I ate, so you could see how spectacularly delicious this burrata was.
I took a bite of the bread — which was brushed with olive oil and had a chewy texture (to die for). The burrata was icy cold, which was an interesting temperature difference between the warm bread slices and bitter arugula.
The pine nuts were a subtle addition. The prosciutto was cooked until crispy, and a textural and temperature contrast to the burrata. I tried to pile a little bit of everything and take a bite of the bread, but it was a little too messy, so I ate forkfuls of each.
The burrata was my favorite part of the dish, cold, with subtle flavors of salt. It was creamy enough to use like a spread on the bread. I couldn’t get over the lightness and flavors of this salad. I could’ve finished the entire bowl, but I wanted to take some home to my cheese-loving family so they could try.
Course Three | Dessert
Brian donned latex gloves as he packed my leftover salad into a cardboard takeout container. A small white paper bag stamped with the purple Vanillamore logo arrived at the edge of the counter near my water glass.
Brian told me that the Dessert Charcuterie boards were too much for one person. I’m not an average diner, so I probably should’ve ordered one anyway, because that's what I had my eye on.
Instead, he recommended I select a “Dessert Flight” a trio of desserts for 1-2 people. The options included a chocolate, vanilla, caramel, coffee, gluten free, and vegan trios.
You may be thinking that I immediately selected the coffee flight. While I was considering that and the caramel (which is another of my favorite flavors), I wanted to select a dessert option which would have the most unique flavors to share with you, considering Vanillamore is known for their desserts.
The “Chocolate Obsession,” which was Brian’s favorite, seemed like it had the most unique flavor pairings, so I decided to go with that.
The Friday Evening Rush
The couple in the corner asked for the secret dessert menu. I heard the word’s crème brûlée, which caught my attention.
Two girls about my age sat immediately next to them, where the husband gave them small plate recommendations.
A new couple arrived sitting directly to my left, drinking white wine and sporting date-night outfits. They ordered the snack options: almonds, olives, and sweet potato chips.
To my right, a father and his two daughters shared marinated olives, spitting the pits into their palms before dropping them on their plate. The middle daughter ordered a caramel hot chocolate, which arrived in a tall mug.
A new pair of friends sat on the other side of them. It was now 8:20pm and the Chef’s Bar was filled. The dining room sat the rest of their reservations, with one woman hovering near the hostess stand. I think she was waiting for a seat at the bar to open.
Brian asked the new guests if they had any allergies before they placed their order. I liked that Vanillamore could accommodate most dietary restrictions.
The busgirl who complimented my ring restocked the wine glasses under the counter. A new waitress brought out my dessert plate.
Chocolate Obsession Dessert Flight | $13
Vanillamore knows how to plate. The waitress pointed to each dessert and explained what it was. The diners around me chimed in:
“Look at the milk glass!”
“What is that?!”
“Let’s order that for dessert.”
I took my pictures for y’all (looking like a true millennial), before testing the first dessert.
Spicy Chocolate Ganache Tartlet with Hazelnuts and Sea Salt
The chocolate ganache tartlet reminded me of the pastries served at the tea-house. I could’ve picked it up to take a bite, but I cracked it with my fork instead.
I was expecting to have a glossy, chocolate pudding style filling. According to some research, ganache loses its shiny coloring if not refrigerated, and I wondered if that’s what caused the texture for this tartlet’s filling.
In either case, the ganache filling reminded me of the chocolate-y filling that’s baked into croissants. It was dense, rich, and thick. The hazelnut and chocolate beads didn’t add to the flavor, but the crunchy texture was a nice contrast with the filling. I’m hyper-aware of anything that could be considered “spicy” and nothing about this tartlet was spicy, thank god.
I loved the crust. It was crumbly and buttery, and I would’ve loved eating that just by itself. I could’ve done without the salt. Logically, I understand the pairing of sweet and salty (i.e. chocolate covered pretzels), but for my taste, that was way too much salt for this little tartlet.
Dark Chocolate Cake with Almond Cream and Espresso Caramel
The chocolate cake was, by far, the star of the dessert flight.
I tasted the almond cream first, not knowing what to expect and I was blown away. Give me a bowl of that and I’d eat it like soup. Really subtle almond flavors with rich cream, topped with crunchy almonds.
A slice of the cake was moist and light. I swiped a bit of the espresso caramel and I literally wrote in my notes: I could bathe in this. It was unbelievable. That caramel sauce made me regret not ordering the caramel flight.
I finished the entire serving of the chocolate cake, before moving onto the next dessert. I wished that chocolate cake with caramel and cream was its own stand-alone dessert option, as I’d order that for dessert.
Chocolate Chip Cookie Sandwich with Fudge and Malted Milk
The chocolate chip cookie was homemade. I could tell by the imperfect cookie shape — which was cute and miniature. The filling on the cookie reminded me of the same filling in the tartlet, though one is supposed to be fudge and one a ganache.
The unique part of this dessert flight was the glass of malted milk. I’ve never had malted milk before. I could tell from the frothy rim at the top of the glass that it wasn’t plain whole milk.
A sip through the purple straw gave me a sweet (vanilla?) flavor. I really enjoyed the flavor, considering I hardly ever drink milk (I took a pill to consume all this dairy). I got a to-go container for the rest of the tartlet and chocolate chip cookie.
Hot Chocolate Flight | $8
I first learned about Vanillamore through their stir-your-own hot chocolates. Thus, I couldn’t visit for the first time without trying one.
Considering all the dairy I ate up to this point, I thought the hot chocolate flight would be a good portion and sampling of their hot chocolate flavors without a giant portion of milk.
I asked Brian how spicy the “Spicy Hot Chocolate" was and he said there was a good kick. I elected not to order that one, selecting the three remaining hot chocolate for my flight.
Three small espresso glasses of chocolate lined the plate. Each cup had their own spoon and homemade marshmallow. I loved the presentation, including the metal container of warmed milk. I selected whole milk, so that I could have a richer hot chocolate. I recall Brian mentioning almond milk and another type as a non-dairy option.
I started with the hot chocolate on the far left. I poured the milk and stirred until everything was mixed. I took a sip, and couldn’t tell at first whether this was the hazelnut hot chocolate or the Vanillamore signature drink. I thought maybe I added too much milk to the glass because the hot chocolate was weak.
I tried the middle hot chocolate cup and stirred. This one was the hazelnut. But it too was neither thick nor rich in flavor.
I thought maybe I was biased, considering I made my own homemade hot chocolate a few weeks ago. I moved onto the last cup, not pouring as much milk to see if it changed the flavor.
It was apparent that the last cup was vanilla, but I did not like it at all.
Overall, I was disappointed with the hot chocolate and wouldn’t order it again. The marshmallows were nice — they were squishy and fluffy and dissolved on the bottom where they floated in the hot chocolate.
Brian said I could wrap the hot chocolates to go.
The to-go mugs were adorable. I put them in a cardboard takeout box, so they would stand up straight. The next day my sister (who is obsessed with hot chocolate), tried them, and agreed that she did not find them to be rich nor flavorful.
I’m hoping this is a one-time fluke, as I know the hot chocolates are a popular selection displayed by guests across Vanillamore’s social media. I wondered if it was the type of chocolate that made Vanillamore’s hot chocolate so different from my own.
My Recommendations
After my dessert plates were cleared and my leftovers upgraded to a larger Vanillamore paper bag, Brian brought me my check, with a survey, and a caramel swirled marshmallow.
Vanillamore shines when it comes to anything caramel. I popped the marshmallow and signed the check. My meal came to $46, plus tip. A brief survey with a newsletter sign-up asked for feedback about the meal and ways to improve, which I thought was a great idea.
Overall, my impression of Vanillamore Montclair was a 9/10 for the following:
Decor and Design
Chef Risa has crafted a modern, welcoming restaurant. The space is a thoughtful creation around Villamore’s vision of Sweet. Savory. Social. Single diners will enjoy socializing at the Chef’s Bar while groups will enjoy reserved tables scattered throughout the space.
Service
A 5-star waitstaff who are engaging and friendly. Their attention to detail and knowledge of the menu, provides diners with a great experience.
Food
A variety of savory dishes for all dietary restrictions. Fair portions and beautiful dishes will have a selection for any guest. Whether you’re popping by for appetizers before a show or trying the variety of dessert boards, you’ll get a high-quality meal with friendly prices.
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