Pompous, and Pretentious Millenials Await You. White wine was nice and complemented the front dishes. The Restaurant at Meadowood has a 2.5 acre culinary garden with various seasonal crops that are emphasized in their $275 tasting menu. Love. The food was very innovative ( Log Out /  The hopeful comparable is the fire that caused Manresa to rebuild a few years ago - we were there when they reopened and Chef Kinch immediately got his 3rd Michelin star. Definitely deserving of its 3 Michelin Stars. Cremeux des Citeaux Cheese with Black Truffle. We unfortunately won't be able to make it to Napa that weekend now. We dined here for our 25th anniversary. This dessert was right up my alley since I’m not the biggest chocolate lover. ( Log Out /  Therefore my rating for The Restaurant at Meadowood is a 8/10. All 90 of California’s Michelin-starred restaurants, The Bay Area's 2019 Michelin-starred restaurants, Michelin releases 2019 California guide: Angler and Sorrel get stars, Saison loses a star, 900 Meadowood Ln, St. Helena, CA 94574-9620. The bread that the poussin is cooked in is also served on the side. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. The food, the presentation of each course and the ambiance of the restaurant are exceptional. DO NOT MISS. Thanks! Please contact me at andyhomermd at gmail if interested. The responses were unanimous, namely everyone was glad that we went, that the food was wonderful,but the service was the weak link and should include some more experienced servers and not a group of GAP model look alikes who if truth be told should not be working at a Michelin restaurant until they had spent time learning their craft. Chef Christopher Kostow showcases these beautiful plants with special ingredients from food artisans to meld together a culinary story that’s personal. The issue is at a 3 Michelin restaurant we expected everything to run on all cylinders. If you are passionate about Hospitality, this is the place to work. Wonderful service, would repeat. Can a gluten free person get a good meal at this restaurant? A wealth of knowledge, great products, and purveyors. Disappointments- we did a glass of white and a glass of red to enjoy with the dishes. White wine was nice and complemented the front dishes. The final savory course slightly confused me. After a few monents I asked one of the young men assigned to our table, if they had black napkins that we could have instead of the white , (as one would expect at any fine dining let along a Michelin 3 star restaurant), and his answer, given with a smirk and a very pretentious manner was was " we only offer white napkins at this restaurant". Service was friendly and engaging and the overall atmosphere of the restaurant was wonderful. Each server brought the dishes and explained the ingredients very well. The main building and restaurant at Meadowood Napa Valley luxury resort burns after the Glass Incident Fire moved through the area on September 28, 2020 in St. Helena, California. Reviews from The Restaurant At Meadowood employees about The Restaurant At Meadowood culture, salaries, benefits, work-life balance, management, job security, and more. I thought “wow that’s strange, the first candle was completely fine!” but little didn’t I know that a fun surprise was awaiting us. Goodness, I thought it was just amazing!!! We were among the few people who had the privilege to experience the outdoor dining post pandemic closure at Restaurant at Meadowood before the Glass Fire destroyed this amazing fine dining institution. The tender smoked black cod was cut into the shape of wedge of cabbage with a piece of savoy cabbage on the outside part of the fish. The Restaurant at Meadowood, St. Helena: See 514 unbiased reviews of The Restaurant at Meadowood, rated 4 of 5 on Tripadvisor and ranked #16 of 36 restaurants in St. Helena. Roasted Cabbage Cod with Cod Roe Sabayon and Kimchi Powder (9/10). Compliments to the staff for this taste of their homemade cocoa nib boulevardier. One example is that our wives were both dressed in beautiful black dresses/gowns, my friend and I both in dark suits. Love. After the meal, when we all went back to our hotel I asked an open ended question to my wife and the other couple about the experience, which was "what did you think of this evening"? A delicious interpretation of a beignet resembling a sunchoke. Good luck to Chef Kostow and his team and thank you for a memorable meal. Our community is ready to answer. I thought “why would they serve a tartare at the end of the meal?” Sure it was wagyu beef so its naturally fatty, extremely flavorful, and rich but I would have much rather preferred a piece of seared wagyu beef. While each wine was served in the appropriate glass, the wait staff seemed to seek each other out, as if to say " can you believe what wine he picked with the upcoming course". The Restaurant at Meadowood has a 2.5 acre culinary garden with various seasonal crops that are emphasized in their $275 tasting menu. We rank these hotels, restaurants, and attractions by balancing reviews from our members with how close they are to this location. The tartare was sitting in a brodo or broth that was slightly odd with the tartare with a thin jelly like film on top. They also served some buttered rye bread on the side. Deserving of its Michelin stars and in a beautiful setting. After being seated we were all given white linen napkins. a once in a lifetime experience. Dungeness Crab with Local Almond and Crab Oil (6.5-7/10). ... Fodor's Expert Review The Restaurant at Meadowood $$$$ St. Helena Modern American Fodor's Choice. What’s funny is that a version of this dish was submitted to In Situ so I’ve seen some of my chefs at work testing out the recipe. Excellent inventive meals and a plesant atmosphere. Original. The remainder of the evening continued with wonderful course after wonderful course. Change ), You are commenting using your Facebook account. Let job seekers know what it's like to work at your company. A great way to end the tasting menu with a boulevardier to sip on. The squab was used in a tea as well which was interesting and a good use of all components. The smoked eel was perfectly cooked, tender and soft, and was wrapped with a thin layer of beef tongue and crispy nori. We had great wine experiences on our trip-Lokoya, Cardinale, Alpha Omega, B cellars....this was not one of them! The airy yet luscious cod roe sabayon went so well with the cod making just a delicious flavorful dish. Food tasted great. Over the summer we dined at chef Christopher Kostow’s new casual restaurant, The Charter Oak, and absolutely loved the food so we were excited to try his fine dining restaurant. During the 3+ hour dinner, we were engulfed with as many...as five 20-30 somethings, who could not have been less warm and informative, but rather collectively were pretentious and condesending. I selected first a Sparkling wine, then a Savignon Blanc, a great 1999 Pinot Noir and finally a 1985 Cab. Wouldn’t be one bit surprised if the butter that was served with the bread was churned with cream from the same obese...wagyu cow that was featured in the meat dish - absolutely incredible. Highlights-amuse bouche line up elevated many common foods, fish dish was the best ever and had an amazing crispy fish skin, tamale was creative, majority of staff were witty and playful. Eel Smoked over Cabernet Staves (8.5-9/10). So cool! I do appreciate that they use seasonal produce from their own garden and their attention to detail. Zagat's guide to the top restaurants. A burst of herbaceous freshness. And the new outdoor setting under the redwoods is a perfect Northern California venue. Our prayers are with the team who will hopefully get the chance to...rebuild this powerhouse of gastronomy in a truly unique and beautiful setting. Change ), You are commenting using your Google account. The food and service were some of the best I have experienced. This is far superior. Also the cheese dish was a fantastic play on a fondue! We ended up finding that 50% of the dishes elevated...the flavors of the dish and were used in several elements throughout the meal. We soon found out why the pour was so small as it had to have been the last of the bottle of Bevan Cellars and both glasses had heavy sediment in them- ruining an otherwise good bottle. Working with the utmost professionals in the field, while gaining knowledge about food, wine and libations. Does this restaurant offer table service? The mackerel was pickled and lightly grilled, still slightly raw in the middle, topped with various winter brassicas with a beautiful escabeche sauce that’s been fortified with kale juice. These vibrant peas from their garden were slightly sautéed in olive oil and wrapped in a thin “pea” crepe. The Restaurant at Meadowood was one of at least 80 buildings ... extravagant food and deep wine cellars,” wrote New York Times critic Tejal Rao in a 2019 review …