The highlight of our dinner was the outstanding service. We haven't had such good service in a long time. Our waitress was wonderful. Throughout little conversations during dinner we found out that she was a frequent patron of the restaurant and the owner asked her if she wanted a job. Smart business to recruit people who love the restaurant as your staff!
The ambiance is eclectic and artsy. There was a lot of outdoor seating that would be nice at the right time of year. We tried 2 of the wine flights and found both excellent. One was a Pinot Noir, the other a Red, both came with 4 small tastes for just under $20 each. There wasn't a single wine out of 8 we didn't like. The waitress informed us the owner is very much into wine and tries to bring the best he finds to the restaurant.
The food was very good, but not over the top excellent. We had Brie en Croute for an appetizer. The mango chutney relish on top was fresh and delish. The crust was buttery and flakey. We split our entrees. The first was the Duck Breast. The duck was well prepared and the cherry zin glaze was perfect. It was a rather small portion of duck that left you wanting more on a large bed of risotto. The flavor of the risotto was wonderful, but it was unfortunately hard and undercooked. The second dish was the Lobster Ravioli. The wonderful richness of the ravioli was overpowered by the very spicy sauce that accompanied it. In all fairness, the menu does describe the sauce as spicy, and I am a wimp when it comes to heat. If the heat were not there, it would have been a very enjoyable dish.
Dessert fell short for us. The waitress reccomended the chocolate cake as her favorite. It was so unmemorable my dinner partner and I didn't even finish it. I think part of the issue was that it was refridgerated and should have been room temp because I did find that my last bites were more enjoyable than the first. But it doesn't happen often that we have a hard time polishing off a chocolate dessert.
Overall it was a good experience and I will be back to try out their lunch menu when I can get back up there.
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