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Thistle Restaurant Review: This small, quirky restaurant from owner/chef Eric Bechard draws inspiration from its Willamette Valley wine country location. It’s housed in a historic 1886 building in McMinnville and the limited, seasonal menu is listed on an entryway chalkboard. Offerings may include "wild weeds," Green Goddess dressing and anchovies in the spring; radishes, goat's milk butter and sea salt in the summer; ling cod, lobster mushrooms, crayfish and peas in the fall; and elk, winter squash, kale and huckleberries in the winter. Bechard emphasizes simple preparations that allow the fresh ingredients to shine. Sample the gnocchi with black trumpet mushrooms and sheep cheese, Netarts oysters in any preparation, or the carrot spice torte with local honey. Or spare yourself the dilemma and opt for the "Chef’s Whim" prix-fixe menu. The carefully chosen wine list gives nearly equal billing to McMinnville area vintages and globally sourced selections.