“ What an amazing and delicious dining experience! It was my first time at Chef Vola's, but certainly not my last. I made a reservation for me and my three friends, celebrating our buddy's upcoming wedding day. We had an amazing meal and it surely cannot be fully articulated with written words. Between the friendly and attentive service staff, the quality food with incredible portion sizes, the quaint & homey atmosphere, it's an immediate staple for any AC trip of mine from now on. Delectable warm bread, freshly made, perfectly seasoned salad, homemade soup, massive entree portions of pasta/chicken/eggplant, and an even more massive veal chop for my buddy, it was a superb meal all around. Dessert is a must, even if you're full; the swirl cheesecake was out of this world. A huge thank you to the attentive and wonderful staff (your singing of "Going to the Chapel" when dessert came out was terrific, bravo!). I can't wait to come back for another meal, hopefully far sooner than later. ”

“ First time here, and I heard so much about this place. I absolutely love the service, their staff is on top of everything. They replace your silverware instantly, they fill your water before its halfway, the waiters and waitresses are very knowledgeable. The food is fantastic, I have never had a veal parm taste this delicious. And the peanut butter pie is to die for! The owner is also hands on, greeting us at the door. Making sure every little thing is just right. The waiter, Stevie, top notch... ask for him, you won't be disappointed. ”

“ Let's talk about a dining experience second to none for many years. We have been going to Chef Volas and they have yet to disappoint us. The menu offers something for everyone “warning” to bring an appetite. The portion and side sizes are big enough to share. We have tried most of all the seafood options they have on the menu; Chilean sea bass melts literally in your mouth. The salmon is a size for a king juicy and flavorful paired with a crab cake totally all jumbo lump crab meat. Available as an entree as well. The Flounder franchise pairs with colossal franchise shrimp. The sides Broccoli Rabe and the asparagus are 2 of my favs. The pasta trio is very delightful my fav is the blush sauce. This past dining experience was the first time I had ever tried to eat meat in 30 years. So I ordered the Veal parm on the bone let me tell it was amazing. It's a must to save some room for homemade desserts “Banana Creme pie” will leave you speechless. You will be impressed by how the servers remember all the specials and the menu word for word with a spot-on description of the food. On the first bite, you'll be satisfied..... Thank you Esposito family for the great addition to Atlantic City fine dining option. 5 Sincerely, Jay ”

“ I finally got to dine at Chef Vola's in Atlantic City for Mother’s Day and it was phenomenal. Took my family here for the first time, and wow, what a treat. The milk fed veal parm was out of this world! It was tender, perfectly sauced. I had the banana cream pie and it was awesome, creamy and just the right amount of sweet. Our server was an absolute sweetheart, making us feel right at home with her warmth and spot on service. Everyone loved their dishes. Looking forward to dinning here again. ”

“ Very unique place and experience. The atmosphere is an older house but filled with so much history and stories. Had to make reservations for party of 7 and got right in when we arrived. Food was fantastic and service just as great. Only down fall is byob so grab a bottle of wine before you go. ”

“ Finally got to knock off another Atlantic City classic off my list. This one was heavily regarded by many, especially for the food, the history and the tradition, and to me it did not disappoint. It took a few tries to finally get a reservation on a cold February night. We were warmly greeted by our host and promptly and efficiently tended to by their fine staff. It’s BYOB, and they did a professional job of uncorking and serving my fine Tuscan wine. We started by sharing their house salad which was more than ample for two, everything here is ala carte, but the servings are generous. We moved on to the house specialty of Veal Parmegianna served with the bone, nicely cut and pounded veal, lightly breaded, topped with a nice fresh tomato sauce and melted mozzarella. We also tried their Chicken Parmegianna, made similarly to the veal but with a perfectly cut and pounded chicken filet. Our dishes were accompanied by a good linguine marinara and an expertly prepared sauteed broccoli rabe, fresh green broccoli rabe, lightly sauteed in olive oil and garlic. Such a simple thing but I find that many Italian restaurants in South Jersey are clueless on how to properly prepare broccoli rabe, they cook the broccoli rabe to death, my compliments to the chef on this one. All of our entrees were fantastic, maybe not to top NYC Italian restaurant standards, but for good old fashioned and classic Italian this place is hard to beat. We saved a little bit of room for their exceptional desserts settling for their specialty banana creme pie and a torta di ricotta with apples, both were spectacular. This restaurant in an old house dating to the twenties is filled with ambience, history and tradition, all adding to a wonderful experience. ”

“ Been here a few times and it never disappoints.. Great spot and a must try in my humble opinion . One of the best ny strip i dave ever had . Our waiter was Steve knowledgeable and friendly and just all around nice guy and great mustache lol and the veal chop what can you say delicious.And my favorite banana cream pie to die for . ”

“ Great food. Classic vibes. Great service. Celebrating my love's birthday and had a great time. I can't wait to go back. ”