Hidden Gem

AV in Moosic is a roadside oasis

Shannon C. Keith

A little more than four years ago, chef Michaelyn Ghilardi and her brother, house manager/sommelier Francis Ghilardi, set out to offer local foodies an alternative to the typical Northeastern Pennsylvania dining experience.

And while its location may be deceiving - it's connected to a Rodeway Inn on a busy highway in Moosic - AV is proof positive that you can't always judge a book by its cover.

"People can't believe what it looks like and what we're doing in Moosic here with a restaurant at the Rodeway Inn," Michaelyn said on a previous visit.

Michaelyn initially considered her cuisine Mediterranean, but now explains that it's "a mix of a lot of things" and admits that "this place is something that is not necessarily my grandmother's restaurant, but a place that caters to people looking for something different." The Ghilardi family is well-versed in the business, as their father was once the driving force behind Peckville's Alora Room.

The eclectic menu speaks to even the pickiest of palates, with entrees such as sauteed monkfish and appetizers like beef carpaccio. Specials are constantly evolving and Michaelyn insists on including items that aren't always available elsewhere to complement the entrees.

A trip to AV must begin with the garbanzo pate, a bruschetta that surprisingly bursts with flavor. Who knew that "chick peas" could possibly be so pleasing?

The appetizer menu includes that beef carpaccio. Although the $10 price tag might shock members of the fast-food nation, established foodies shouldn't pass this one by. Served with basil aioli, shaved parmigiana, and dried capers, the carpaccio is a surefire hit.

Other "must tries" include the Bibb lettuce with toasted pignoli and chevre for $6. Additional appetizers include crab cocktail ($13), and baby spinach with feta, cashews and pear, served with a balsamic reduction ($7).

Entrees start at the $9 mark and include roast chicken breast with veal and sage stuffing, potatoes lyonnaise, and carrots ($15). Other staples consist of sauteed monkfish with lemon and caper butter, saffron risotto and sauteed Brussels sprouts ($23).

"Most people come for the fresh fish," Michaelyn explained. "I don't think it's one type in particular, although our seared diver scallops are popular."

Popular for good reason. Served with tantalizing cucumber noodles, purple potatoes, and orange saffron butter, the scallops literally melt in your mouth. Other favorites include the organic rib eye ($24), Atlantic cod ($18), and pan-roasted escolar ($19).

Although the menu doesn't change drastically each day or week, Michaelyn accents each dish by utilizing seasonal fruits and vegetables and non-menu specials are available.

Best of all, Michaelyn and her brother view the restaurant's wine selection as an important compliment to the Mediterranean/American-inspired menu. "Francis and I work together on that, trying to have most of the wines and dishes pair-able," Michaelyn said.

Francis has spent substantial time studying wine and enjoys sharing his knowledge of wine with patrons, letting them in on the secret that "the best wine isn't always the most expensive wine."

"You've got to work at finding the hidden jewels," stated Francis. "I try and make the wine selection affordable and choose the best wines. Even if they've never before had wine, or have little experience with selecting a wine, we'll gladly help find a wine that will go with their food or their mood."

Those who aren't fans of vino shouldn't fret; other beverages and non-alcoholic offerings are available. The unique drink selection also provides daring diners the likes of Harpoon Ale and AV's original Rocky Glenn lemonade.

Weekend reservations are a must, as the place gets packed. "But," Michaelyn added, "if they don't mind waiting and don't want to make a reservation, they're more than welcome to come in and enjoy our lounge."