Vidal
This legendary winery restaurant is always worth the pilgrimage—yes, the food and, of course, the wine are that good. The food often cunningly incorporates wine into the sauces, usually to wonderful effect (the recent ham hock and chardonnay pie side dish was a wonder, as was the reisling beurre blanc served atop mussels. At lunch, diners can go a la carte or choose a set menu; at dinner, the only option is the prix fixe, but it gives a number of options. If it's on the menu you have to ditch your diet in favor of the chocolate-layered torte with mochaccino ice cream, Kahlúa anglaise, and coffee crisp.
This legendary winery restaurant is always worth the pilgrimage—yes, the food and, of course, the wine are that good. The food often cunningly incorporates wine into the sauces, usually to wonderful effect (the recent ham hock and chardonnay pie side dish was a wonder, as was the reisling beurre blanc served atop mussels. At lunch, diners can go a la carte or choose a set menu; at dinner, the only option is the prix fixe, but it gives a number of options. If it's on the menu you have to ditch your diet in favor of the chocolate-layered torte with mochaccino ice cream, Kahlúa anglaise, and coffee crisp.
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