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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
Tuesday 5:30–9:30PMWednesday 5:30–9:30PMThursday 5:30–9:30PMFriday 5:30–9:30PMSaturday 5:30–9:30PMSunday ClosedMonday Closed
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40 reviews
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Meadowood resort's eatery offering custom tasting menus of fine Californian fare plus wine pairings.- Google
"Playful food, wonderful wine experience, excellent staff."
"With the exception of one dish, the meal was uninspiring, and each portion tiny."
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Nei Ng's profile photo
Nei Ng
a month 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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David Kanter's profile photo
David Kanter
a month ago
Meadowood is not cheap, but it's the kind of experience that redefines 'cuisine', 'eating', and 'food'. It's absolutely worth visiting and delighting your culinary senses.
Jolanta Szczerba's profile photo
Jolanta Szczerba
a month ago
Fabulous place and incredible food and service. Overall fantastic experience. Highly recommended.
Keira Chu's profile photo
Keira Chu
3 months ago
A magical three-hour journey, ending with an invitation to tour the kitchen and meet the talented chefs. Wow.
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Cleo Rahmy
a month ago
My husband and I celebrated our one-year anniversary at the restaurant at Meadowood, and it was a five-star experience from start to finish. Upon arrival, we were directed to the main lot where a helpful valet took our car. We were then greeted by name and escorted out to the patio overlooking the golf course, cocktail menu in hand. The hosts were gracious, helpful, and made us feel like our night would be really special, which it certainly was. We were fortunate enough to eat at the chef's table in the kitchen, which is more expensive than the tasting menu in the dining room but well worth it because you get to witness a three-Michelin-star kitchen in action throughout your entire meal. One of the chefs delivered a personal explanation about the food and its preparation with each course. The courses start with lighter fare, move into the heavier and more meat-centric dishes, and finished with dessert. Each course was inventive and delicious. We had 14 or so different courses total, split up by a personal tour around the kitchen. The service staff at Meadowood also delivers a stellar experience that highly compliments the amazing cuisine presented by Chef Kostow and his team. Everyone who helped us was extremely gracious and attentive, from pushing in our chairs to clearing our plates at the exact right time. The sommelier was highly knowledgable, being sensitive to our budget but also giving recommendations for wine that truly enhanced our meal. Another Meadowood bonus is that they have recently introduced a $40 tasting menu of bar snacks which does not require a reservation. The service staff did mention that on busy nights it might be hard to get in, but that we could certainly always call when in the area and they would do our best to accommodate us. In total, this was one of the best culinary and cultural experiences we have ever had. It costs a pretty penny, but it is one of those once (or maybe twice!) in a lifetime experiences that surpasses its hefty price tag. We will hopefully be able to come back someday!
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Mike Scherer's profile photo
Mike Scherer
3 months ago
We have been to several other three star Michelin restaurants and always consistently amazed at how ingenious the food is and how amazing the service can be. The Restaurant at Meadowood is no exceptions to this. We are here and had an incredible experience from the moment we walked in the door. Great handoffs from parking to cocktails to table. Once we gave our name, we never needed to say it again. Everyone knew is by first names, incredible. We had a tasting menu, some dishes weren't to our taste, as could be expected, but all were incredible explosions of flavor and creativity. Finish with amazing wine, dessert, coffee and it leaves an incredible aftertaste that will make you remember for years to come.
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J Buyor
7 months ago
Please keep up the kind and loving professional customer service that I receive every time we are in town. And always be proud of your food and quality!
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Bartley Hyatt
a year ago
Christopher Kostow is a creative genius backed by a seasoned kitchen staff. We were amazed with this rare discovery during our first visit in Feb. 2014, but the real proof of the pudding was in the second encounter. We were not disappointed this year (Apr. 2015) and actually felt the overall experience was better than last year. The unassuming Chef Kostow graced us with his presence at our table and invited us to his kitchen. He is very innovative and each tasting course was a visual and sensory surprise. Freshness was the order of the evening. Service was outstanding and friendly (thank you Olin and dining room staff). We have frequented several Michelin one, two and three star restaurants in France and discovered Meadowood to be on a par if not superior in its own right.
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