We had been to this restaurant two times before, and it did not impress us at those times. However, on our third try at this restaurant (motivated by consistently good reviews recently), we felt that the cooking had reached a new high. We started out with eggs stuffed with crab meat; for the main entrees, one of us had Walu and the other Grouper. Both dishes were cooked perfectly with an interesting blend of ingredients and ample portions of fish. The wine list was extensive. We chose a pinot noir from Oregon. All bottles on this particular Saturday were sold at half-price--so we drank half of our bottle and took the rest home.
The service was very good--a little intrusive but fine.
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