This bistro-style mesquite grill reflects the owner/chef's training and travels in France, San Francisco and Mexico. Virtually everything is handmade, homemade and locally sourced. The champagne vinaigrette salad dressing, for instance, features walnut oil and California wine country vinegar. The chipotle sauce comes from home-grown and smoked chilies. The steaks, chops and seafood all benefit immensely from the mesquite open flame fire. My favorite is the grilled chicken with mushroom sauce accompanied by a mid-coast California Sauvignon Blanc from the eclectic but complete local/ regional wine list. The fresh-fruit sorbets and home made ice creams complete this one-of-a-kind find. The service is sophisticated while retaining the quintessential small town atmosphere. No better local fare in the Great Central Valley.
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