We were treated to this intimate restaurant with a first rate chef with a gift certificate from our son and his girlfriend. I had fresh grouper that was light, moist and flakey, accompanied by a fresh tomato vegetable mix and basil pesto. My husband had wild boar, tender and tasty. His choice of pate for his appetizer was also delicious. Our son is a vegetarian and we probably should have informed them when we made the reservation, as there were no vegetarian entrees. However, the chef did a nice job of combining vegetarian selections from other dishes. Reservations for Saturdays must be made months in advance. We were able to get a Wed. reservation a few weeks in advance.
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