Reviews
We began our evening with bread and butter for two. I ordered the featured yellowfin tuna with a peppered crust, which was seared to perfection. My partner chose the filet mignon, cooked medium, accompanied by glazed carrots and mashed potatoes, an excellent pairing. For drinks, I enjoyed Flora’s Last Word, which was absolutely divine, while my partner selected the Siskiyou Merlot. The wine was very smooth, not too dry, and truly tasty. Dessert was spectacular, truly. The apple spice cake can only be described in one word: fabulous. A sincere thank you to Melody, our wonderful waitress, and to Addison, the welcoming host, for making the experience so enjoyable. The chef deserves an award. 🥇
An amazing experience for my husband's birthday. The server was so nice and attentive, the atmosphere was beautiful, and the food was out of this world. We will definitely be back.
We won’t be back again. This last visit the food was sub par at best. We enjoyed our cocktails and took our time in the appetizer and soup/salad courses which went pretty smoothly. But it took over an hour to receive our main courses after our order was put in to the kitchen. The restaurant was not quite half full. We were grateful for the good company at the table. But it was painful waiting that long for them to serve the final course, we skipped dessert. I rated the service 3 stars because the front of the house staff did a good job. I guess I’d say this restaurant is hit & miss, sadly this was a big miss.
This is my favorite place to go to in Ashland for a special meal. The service was kind and attentive. Had a wonderfully rich and decadent French Onion Soup and a perfectly prepared hanger steak. Added three excellent jumbo prawns that made this a delicious surf and turf combo. Can't wait to go back.
This one was a split decision. Kudos to the menu design. Lots of intriguing options and to have it themed as a French steakhouse injected fresh flavors beyond the usual streak, greens, and potato fare of an American steakhouse. I ordered the beef cheeks. My initial thought as I went in was “these people know what they’re doing.” The meat was so tender and flavorful, and it melded seamlessly with the truffle sauce and cauliflower puree. The broccolini was charred beautifully with just enough crunch. We were off to a strong start! The hanger steak was a different story. A difficult cut of meat to get right. The center was a perfect medium, but the crust was over-charred and giving off bitter, ash-tray tasting vibes. A couple of the center cuts showed the potential of the dish, but as you approached the blackened ends, it wasn’t appetizing. The drink list was exciting and I enjoyed the “Rum with a Vieux,” a sort of rum-based take on an old fashioned. We got a Caesar salad to start, which was mostly made from the dense lettuce hearts and was again, overly bitter. This was an intriguing restaurant to visit. I won’t be rushing back, but given the glimmers of technical mastery, I won’t cross it off my list either. At a lower price-point, this place would have been a 4, but when paying premium you can’t drop the ball on an entire dish.