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1770 W. Horizon Ridge Pkwy., Ste. 100 (Valley Verde Dr.) Send to Phone
Chef/owner Matthew Meyer received classic French training at Le Cordon Bleu, but there are plenty of global influences on his menu.


Breakfast & Lunch daily, Dinner Wed.-Sun.

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Operations may be disrupted due to COVID-19. Be sure to contact the restaurant to find out its current status and offerings.

THIS RESTAURANT IS CLOSED Served Restaurant Review

About the décor: A relaxed and quaint setting is accomplished amidst the small 12-table dining room via a white faux-wood floor, mahogany wood chairs, a wood panel ceiling and large windows.

Likes: Daily happy hour from 2 p.m. to 6 p.m. offers $3 beer, $5 wine, tacos for $3 each, sliders for $5 each, and a humongous burger and a beer for $15.
Dislikes: The location tucked away in the back of a business plaza is a bit hard to find, but once you discover it you’ll be glad you did.

Food & Drinks: Although chef/owner Matthew Meyer received classic French training at Le Cordon Bleu, there are plenty of global influences on his menu. Those influences are quite evident in dishes such as Scottish salmon prepared with a citrusy Thai panang curry; tocilog (Filipino breakfast) with sweet cured pork, garlic fried rice and atchara (pickled papaya); Peruvian lomo saltado, filet of beef sautéed with tomatoes, onions, cilantro and potatoes with a sunny side up egg and plantains; banh mi with marinated roasted pork belly, cilantro, jalapeño, pickled radish and carrots; and shrimp pappardelle. It’s unlikely anyone will leave hungry as portions are generous, as with the burgers which are piled-high 12-oz. patties available in eight options, such as short rib chili, teriyaki and cheeseburger. A small selection of wine and beer includes Beringer Main & Vine Pinot Grigio and Stone Cellars Cabernet along with five beers from Kona Brewing Company. For dessert, try the crispy berry bread pudding.

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