Resultados Restaurante de cocina mundial Healdsburg

RESTAURANT CHARCUTERIE

Cocinas €€
4.9/5
56 opinión
Abierto - de 17h00 a 21h00 Horario

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Carte de l'emplacement de l'établissement
355 Healdsburg Avenue, Healdsburg, Estados Unidos
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+1 707 431 7213
Soy el propietario
Pulse aquí
2024
Recomendado
2024

Cocina francesa en este pequeño restaurante apreciado por los locales. Buen ambiente las noches de fin de semana.


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Opiniones de los miembros sobre RESTAURANT CHARCUTERIE

4.9/5
56 opinión
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Valor para el dinero
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Visitado en abril 2024
Great location, great service. Didn't love the food. Steak tartar was a bit salty. Steak was average. Scallops were delicious and so were the asparagus.
Visitado en abril 2024
Dry Creek Kitchen features a modern menu but retains the feel of old school elegant dining. Our dinner was the highlight of a two day visit to Healdsburg. I appreciated being able to order Williams Selyem Pinot Noir by the glass.
Visitado en abril 2024
Went to dinner here in February.
Was cleaning out my wallet and came across the card from our server Adam M and fondly remembered the experience so am leaving a review.
We had the tasting menu with the wine pairing. The service was great and the food was pretty impeccable. The wine pairing was okay but not stellar. Will definitely be visiting them again.
Visitado en abril 2024
Absolutely great food, service and Manager Dan the Man gave the best experience ever. Plus Sommellier Jon rounded it out for a full house! The food since Chef arrived is stellar. Really a 10 Star experience.
Visitado en abril 2024
I prefer the bar service as Kayleah is a great bartender and gives great service. Also, my compliments to the chef, Shane. Some of the exceptional dishes are the Gulf Shrimp Dumplings, Poached Delta Asparagus, fresh baked focaccia bread, Seared Dayboat Scallops, Mary's Chicken Roulade, and the Painted Hills Prime Strip Loin. I will keep going back so I can try all of the dishes on their menu. The restaurant is a great atmosphere with thanks to the amazing staff managed by Dan.

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