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“This is a highly cultured and sophisticated place in the middle of farmland central California. .. Judith the owner is a specialist in fine wine. Her sister does the cooking ... The food and the platter is as good or better than top restaurants in LA. Hidden gem . Amazing !”
Abhishek Som
WE LOVE OUR GUESTS!
“Really great ambiance; it has a small menu, but everthing was so good; friendly service; amazing wine selection too.”
Elizabeth B.
“We found this place on Yelp as they have great reviews. We came in to give it a try on a whim. We stopped in during brunch. It's a lovely restaurant with classy interior decor and a bar with mostly two top tables with chairs and a long padded bench. It's located in historic downtown Ripon. Our server Taylor was very accommodating and polite and had great menu recommendations.
We tried a couple mimosas and some chorizo eggs Benny, chorizo hash and the regular eggs Benedict. We also tried the smoked salmon crostini with capers. Everything was very good. The chorizo hash was spectacular and the hollandaise on both versions of Eggs Benedict we sampled was delicious. I had the hibiscus mimosa and they make a hibiscus syrup in house. It was very good. We also had the French kiss mimosa made with sake.”
Lindsey C.
“Swanky interior and warmth promote celebratory cuddles at the bar together. Very limited menu, but what they do offer has been fine-tuned and perfected by Chef Marilou. Killer vino selection and insightful pairing suggestions.
Call ahead to tell them you’re celebrating and I’m sure they’ll pull out of the stops for you! If you catch them in a Chicken Picatta night, bonus!”
Amy Snyder
“Wife and I went here last night, absolutely love the atmosphere and the vibe. The food is fantastic, highly recommend the deconstructed bruschetta. Everything seems to be made in house from the pasta and bread to the pesto it was all fantastic. Our server Kendal was awesome and we had a great conversation about our travels and hers. Cannot wait to come back again to try the short ribs but I couldn’t pass up fresh pesto.”
Andrew Graves