We had eaten at a few Michael Mina restaurants in Los Angeles and San Francisco in the past, so when we heard Stonehill Tavern was his Orange County restaurant, we figured this was a good time to try it. We did not make reservations, but didn't have any problems walking up to the bar to get a seat. And we're glad we did because we had the most amazing, attentive service.
We brought our own bottle of wine with us and when we sat down, our bartender/server immediately opened it to let it breathe. We offered him a glass and that seemed to set the tone for the evening. A few minutes later, and before we had even ordered anything, we had courses of appetizers brought out to sample - ahi tuna tartare, kona kanpachi, kale chips, handmade saffron fusilli and a couple other things I can't remember. They were all delicious!!
For dinner, we ordered the Cape Cod Sea Scallops and Filet Mignon. The scallops were amazing and melted in your mouth. The filet was a little disappointing, actually, quite disappointing for the hefty price tag.
One of the best things about the service is that as we were getting ready to leave, our server handed us an envelope and on it it read "thank you for spending your evening with me. here's a little something for you to remember your night." and inside, he had laminated the wine labels of the 2 wines we had that evening. It was a classy touch.
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