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Review content:
The Scene
This vast, warehouse-sized space was used for processing and shipping artichokes and Brussels sprouts, but all that really remains of the original structure (besides the veggies on the menu) are the rustic wood trusses and some industrial-looking ventilators on the roof. The rest is natural stone, rich wood and warm colors, plus a big fireplace and a luscious exhibition kitchen.
The Food
With more than 16 years of culinary experience from the East Coast to the West, Robert Holt serves as Executive Chef where he prides himself in using local seasonal ingredients in his Mediterranean-influenced, daily-changing menu. From artichoke and chanterelle fritto misto and Catalonian shellfish ""zarzuela"" to a hearth-braised vegetable stew with chickpea socca, it's all good. Pay special attention to the whole fish of the day--order it with a buddy, along with sides of crispy Brussels sprouts and perfect fries.
This is a must for are family and friends. The FOOD is GREAT, and the price is right. People always ask me ""where's a great place for food on the coast,? I run into many people if San Francisco, CA, that come from all over the world. So I must tell them THIS IS A MUST STOP on there way on the coast. Salmon fish and chip. First place winners for years on the
""The clam chowder"", and fresh fish in the market to take home right from the boats. STOP BY , but leave me SOME FOOD.
The Scene
This vast, warehouse-sized space was used for processing and shipping artichokes and Brussels sprouts, but all that really remains of the original structure (besides the veggies on the menu) are the rustic wood trusses and some industrial-looking ventilators on the roof. The rest is natural stone, rich wood and warm colors, plus a big fireplace and a luscious exhibition kitchen.
The Food
With more than 16 years of culinary experience from the East Coast to the West, Robert Holt serves as Executive Chef where he prides himself in using local seasonal ingredients in his Mediterranean-influenced, daily-changing menu. From artichoke and chanterelle fritto misto and Catalonian shellfish ""zarzuela"" to a hearth-braised vegetable stew with chickpea socca, it's all good. Pay special attention to the whole fish of the day--order it with a buddy, along with sides of crispy Brussels sprouts and perfect fries.
We thought this was a delightful place. Now a horrible memory never to be visited again! We drove well over 120 miles for a Sunday afternoon meal only to find them closed mid afternoon - our mistake. Planning ahead the next time we spent the night and went for Sunday lunch. Our quest for more of the fantastic food and great service slowly turned into huge disappointment. Once seated, we had to wait quite a while before we could order. Our salad arrived, we waited, our drinks were not refreshed, we waited and finally our dinner arrived. We then waited and waited for our bill. My husband and I always joke about the diminishing tip when the bill does not come in a timely manner. Due to our frustration we left a 10% tip. As my husband's hand touched the door to leave, our waitress came running after us carrying on as though we did not pay for our meal. This being a very crowded area, we felt like we were on public display! Our waitress shamed us and demanded to know why her tip was only 10%. My husband handed her more tip money to hush her up. We were so embarrassed we agreed that it was not a place to visit in the future. Our time was valuable to us as well as the expense of the trip which meant nothing to our waitress. Did she think everyone lives in the neighborhood and has money bulging from their pockets? What a disappointment!
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