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The Restaurant at Meadowood
Fine Dining Restaurant$$$$
Today 5:30–9:30PM
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900 Meadowood Ln St Helena, CA 94574
900 Meadowood LaneUSCaliforniaSaint Helena94574
$$$$Fine Dining RestaurantToday 5:30–9:30PM
Wednesday 5:30–9:30PMThursday 5:30–9:30PMFriday 5:30–9:30PMSaturday 5:30–9:30PMSunday ClosedMonday ClosedTuesday 5:30–9:30PM
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4.6
48 reviews
5 star
38 reviews
4 star
6 reviews
3 star
2 reviews
2 star
1 review
1 star
1 review
Meadowood resort's eatery offering custom tasting menus of fine Californian fare plus wine pairings.- Google
"Fabulous place and incredible food and service."
"With the exception of one dish, the meal was uninspiring, and each portion tiny."
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Aidan Biggins's profile photo
Aidan Biggins
a week ago
Amazing service. Really really amazing. But I can't dig the food. It's just too weird for my tastes.
Nei Ng's profile photo
Nei Ng
6 months ago
This was my first Michelin 3 star experience, and the dinner was really good overall. After a few amuse bouches, our meal started with surf clam (gwai fei pong at Chinese restaurants) with avocado and lardo. I loved the flavor combination as avocado and lardo added a nice richness to the clam. My only complaint about this dish is that the surf clam was minced up. I really think it would've been more interesting if the clam meat was cut into large, thin slices, because the surf clam's natural firm texture would've created a nice contrast with the softer avocado and lardo. The little mini brioche that accompanied the clam was also pretty fantastic. It had a rich and buttery flavor, but it was still soft and fluffy. Mmmm so good. My favorite dish of the night was the abalone on smoked peppers and eggplant. The abalone was perfectly tender and not rubbery at all. There was no hint of fishiness, and its delicate sweetness was complimented by the fragrant smoke in the peppers, eggplant, and brothy sauce. I really enjoyed the execution of the dish as well. The crisp sides of the abalone with the soft eggplant and runny sauce created really deep layers of textures. I kinda wish the dinner was just multiple servings of this course. The poultry and vegetable broth was also surprisingly good. While some thought it was too salty, I liked its boldness, and it had a strong umami flavor. The vegetables gave it a balanced sweetness, but I'm not sure if the bee resin did anything. I've never had bee resin before, so I wasn't sure what to look for. What would really take this broth to the next level would be a little ginseng. Maybe it's my Chinese taste buds, but I think just a hint of ginseng bitterness would've added some more complexity and balance to the broth. Regardless, it was still really tasty. I think the only other memorable dish was the brillat savarin cheese, which was the last of the savory courses. It's very rich, creamy, savory, slightly salty, but not very sour which I liked. I can't say I cared that much about the handmade rye bread (Tartine's country loaf tastes better), but the cheese was delicious. The rest of the dinner was either weird or underwhelming. There was this strange cereal dish in the middle of the meal that felt out of place. It was various grains in Oaxacan corn flavored milk. Maybe I'm just not sophisticated enough to appreciate its inclusion, but I didn't like it. The pork collar and squab courses also didn't feel very special. They were served with their typical complimentary fruits like figs and berries. I thought the seafood courses were way more delicious and creative. While not everything was perfect, there were some very memorable courses that made the experience worthwhile. Yay Meadowood.
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