Great atmosphere and food. The new Camelot wine cellar is more elegant and more comfortable at the same time.
(Translated by Google) YRG(Original)YRG
If I could give it zero stars I would. We had a disastrous meal that ended in one third of our party not having their food yet while others had finished their meal an hour before. Before you think that we brought fifty people in, it was a party of ten. The chicken we were served was bleeding. The only good thing I can say is that although management refused to come to our table to discuss the meal, he or she eventually had the sense to comp all of the food. I won't be back, and I hope they find a chef that can cook before they kill someone.
UPDATE: Chef Ryan is no longer operating from this space.
Wow just wow! I ordered a bottle of wine and was charged $5 in addition to have it opened guess you have bring you own bottle opener. The server was so new he had not a clue how to do his job. Some helpful advice you should have training in place be you put staff on the floor. Won’t be back smh.
The generosity of the owner and employees was just unbelievable! We loved every aspect of this place. We ordered desserts and the chef came out and asked us how everything was, and it was fantastic!!
The food and wine were very good. We especially liked the spinach and artichoke dip, which (unlike most others I've had) actually contained plenty of spinach, as opposed to just being a glorified cheese dip. Also liked the gnocchi mushroom ragu--texture of the gnocchi was just right.
The wine was good, but the food was so so. Wanted to like it!
My wife this local wineries wines in the summer as they are light, and even the non-fruit labelled wines have a nice fruit taste to them. On a whim, we stopped by here early on a Saturday night to grab some dinner. We arrived at 6 to a lightly populated dining room (about 1/3 full) and were immediately sat at a small table near the windows. There were a few people at the bar, a Saturday night wine tasting going on, and a couple of other tables. Doug took care of us the entire time we were there, knowledgeable about both the food and the wines. Since it was very warm I opted for the "fruity red" flight. The wines were good, not great, but good. The flight had an interesting presentation/rack and the wines were well described. Dinner consisted of the artichoke dip as an appetizer, and then the Tagliatelle w/ Beef Ragu and the Truffle Pasta (cavatelli with three different kinds of mushrooms and a light truffle oit). The pasta was cooked to a perfect al dente and the food was served straight form the stove. Over all, great meal, good atmosphere, and excellent service!