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CORE Kitchen & Wine Bar Restaurant Review: CORE’s kitchen crew takes great pride in their use of local ingredients, such as the greens and vegetables found on so many plates, and the honey from just down the road used for the desert honey pork belly starter. Recommendations include the roasted half chicken and the vegetable roulade; a side of the cavatelli mac ‘n’ cheese completes the experience. In the morning, CORE serves as the resort's breakfast and Sunday brunch room. There's a buffet, but we’d rather eat the huevos rancheros, a dressed up version of a favorite; we’d never turn down the short rib and potato hash with a fried egg either. The wine list is quite extensive and the well-trained staff offers solid advice to help you make the right choice.