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Thistle Restaurant Review: Diners at quirky farm-to-table restaurant Thistle don't have to look far to discover the source of their meal, as the place is located in the midst of the Willamette Valley, in an historic 1886 building. Menus vary with the seasons, but may include shellfish, greens and "wild weeds" in the spring; lettuce, tomatoes, duck and lamb in the summer; crab and chanterelles in the fall; and squash and elk in the winter. Chef-owner Eric Bechard emphasizes simple preparations that let the fresh ingredients shine. Try 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 agony of choosing and order the "chef’s whim" prix-fixe menu. The carefully chosen wine list gives nearly equal billing to McMinnville area vintages and globally sourced selections.