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Edgar's Restaurant Review: Executive chef Kenneth MacDonald cooks with locally sourced ingredients to deliver plates that are clean and complete without being cluttered. From Monterey's tender sand dabs to a juicy half-pound grass-fed burger with bacon, the menu has a little something for everyone. We were transported by the grilled all-natural pork chop and tickled by the butternut squash ravioli. For dessert, try the apple pie featuring Watsonville fruit, freshly-ground cinnamon and house-made ice cream. If you’re aiming for food with a conscience and big flavors, this place is a hole in one. Service is refreshingly knowledgeable and cordial. The setting, with views of the Quail Lodge Golf course, is casually elegant but sometimes noisy. Check the website for special offers.