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
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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
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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
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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
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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
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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
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I know I will.
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