I really, really wanted to like this place. The bio is cool; farm to table, everything made in house, etc. We arrived at 7PM on a Friday and place was fairly empty. We sat outside and were greeted pretty promptly.
In word, I found the entire experience pretty underwhelming. We ordered the smoked deviled eggs and grill oysters, listed on menu as having lemon, garlic, chili flake on a bed of rock salt. The rock salt was there and one of the oysters had a little chili flake on it. They ranged in size from that of my thumbnail to nearly that of a deck of cards and were equally inconsistently cooked. None of the flavors described on the menu were present, they were barely warm, and without any liquor or any moisture at all. I asked for some lemon when I could finally get me server's attention (it took a couple of tries). My wife and I agreed that the smoked deviled eggs were without a hint of smokey flavor. There was preserved fig and homemade crackers on the plate that were both good.
We also had the trout dip, which is awesome if you're a fan of cream cheese. That is pretty much what it tasted like. The root vegetable chips consisted of potato chips (nicely cooked), beet and sweet potato chips (both overcooked and bitter, sugar in these vegetables makes them prone to over cooking).
The fried pickles with onion straws were nicely cooked but a piece of calamari found its way into the dish (thankfully I'm not allergic to seafood).
The spring vegetable quinoa salad with a citrus coriander vinaigrette was also lacking. It lacked in acidity, seasoning, flavor.
All in all, it was pretty disappointing. There was not a single dish we had that they nailed and service was challenged. The server did not know the grapes in white blend from Oregon. I asked her to find out and a moment later someone came out and asked if I wanted to know about the chardonnay. The wine was a bit warm for a white wine and I had to ask for a bucket so it didn't get warmer. The wine list was nice enough and reasonably priced. Farm to table is cool, everything from scratch is cool, but in the end you need to have flavor of the plate and good execution, which was definitely missing. We left much of our food uneaten and spent $100.
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.