Red Hills Provincial Dining

I have been to the Red Hills many times over the years and have never been disappointed. Last night, I had the pleasure of dining with 7 business associates; 2 locals, 2 from MD, 1 from VA, 1 from DC. My out of town guests were blown away! The crabcake appetizers were by far the best ever eaten . . . even by the Maryland natives! The montrachet in grape leaves with the roasted garlic pleasantly surprised my guests. Dinners were incredible! Every entre (we had the salmon, lamb shanks, filet, and mushroom pasta) was superb in flavor, presentation, and quantity. We brought a bottle of DDO 2008 Pinot (not minding the $20 corkage fee which is customary for fine dining restaurants) and purchased a bottle of the owners' '08 pinot. The Red Hills Pinot was the hands down winner! A visit from the chef/owner and the rhubarb crisp for dessert topped off a fabulous evening. I can't wait to return! more

“The chefless diner.........”\r \r Having been to countless restaurants with expectations, I did not expect that there was going to be a lack of quality and originaltiy that usually accompanies $30 a plate food. The braised short ribs should have been promoted as "" a brick of fat with a hint of salt "" or simply ""salt infused animal oil "". Textureless and without substance. The ""rib"" was placed atop what looked to be polenta surrounded by chunks of polenta the size of dice which I am sure was just the coagulated fat that had hardened. Just a bit shocking since it was the recommendation......... Shari's would have better........ We also order the seared scallops ( another mistake). The sauce had potential but we both agreed that the amount of sea salt which looked to have crystalized gave no opportunity to know for sure. The rice base was uneventful and could have been equalled by a box of Zateran's. The serving sizes were just fine since we were full from all the water in an effort to reduce the chance of sodium poisoning. Needless to say, but It needs to be said..............a BITTER dissappointment. A $20 corking fee?, I could have lived with that had there been some service that came with it!!!!!!!!!! The owner our """""""""" Server"""""""""" looked pissed that we weren't going to purchase one of her over-priced selections. She offered to re-fill our glasses- How many times? Never. Perhaps we wore her out with all the water refills...... Next time we'll bring a flask . Oh wait there won't be a next time. Ever. In a valley were there is great food every where: Red Hills Provincial is out of place and out classed. \r \r more

I am reviewing Red Hills based on my experience dining with a group of 6 adults on Sunday evening. Location & Parking: Located just off Hwy 99 next to Dundee elementary school. GPS friendly location. Parking is very limited so be prepared to park in a rather secluded residential neighborhood. Ambiance: As I stepped in the 'residential home built to a restaurant 'entrance, we were seated in what seemed to be a family living room pre-Red Hills era. The timeless décor of the room was pleasantly tasteful with appealing presentation. Menu & Pricing: We noticed there was a mix up with the menu as one menu consisted of halibut and the other didn't. The menu of the day was the latter- very sad because I was going to order that!. I ended up ordering the braised rabbit dish. Note: The menu was NOT vegan friendly. Expect to spend $70 for two before wine so after all said and done for wine connoisseurs, your bill should range between $85 to $100 for two. Service: The server (co-owner) was sub-par in my experience. She was attentive to our table overall, but several comments and gestures made to us were unprofessional and merely rude, and snappy. Overall- Pros: Nice ambiance and great desserts. Cons: Disappointing service/server, pricey, not vegan friendly. more

This charming restaurant has long been on my ""must do"" list. I had the opportunity to experience it first hand for New Years Eve. I have spent a major part of my life cooking for and serving large parties, and was treated to a meal worthy of ANY major metropolitan city's finest chef.\r \r Montrachet stuffed grape leaves? Oh my stars!! Most people are turned off by grape leaves as they have a tendency to be stringy and tough. Not so with these delicately seasoned and delightful treats. The Montrachet cheese gave just enough tangy creaminess to have even the most seasoned palate sit up and take notice. +++++\r \r The Crab Stuffed Dover Sole?? Heavenly!! The fish was fresh and flaky, the stuffing light and tasty. The entree was served on a bed of Risotto so creamy and rich it was hard to concentrate on slowing down my eating to savor the flavors. Lighty grilled baby asparagus filled out the perfect plated main course. +++++\r \r Dessert was a Lemon Tart. Nice and richly flavored with real lemon juice and a crust so flaky it bears mentioning again how attentive the chefs are to every detail of any given dish they prepare.\r \r For wine connoissieurs; Red Hill's wine cellar is extensive. Filled with not just Oregon wines, but wines from around the world; I was at a loss to find one that didn't sound worthy of a glass or two. I chose an Italian Pinot Grigio and wasn't disappointed.\r \r My overall impression of this establishment is beyond favorable. The owners/chefs are present in the dining room as well as in the kitchen. It's apparent they truly enjoy having a remarkable restaurant, and their clientele return happily again and again.\r \r I know I will. more

The wine, food was excellent! The service was very friendly by it took 3 1/2 hours to eat. Go there when not in a hurry. Pros: Food, Wine Cons: service, expensive, little parking more