Dry Creek Kitchen

New York, like the Bay Area, has great restaurants. Certainly we expected better. The server was nice but the service was very sloppy, the food mediocre and a silly ""Sonoma correct"" wine list of no distinction that reads like a phone book. Mr Celebrity chef needs to pay attention, or many fine wine country restaurants will leave him in the dust. Who's voting "" best"" for this clunker? Pros: not crowded Cons: over rated more

Celebrity restaurateur Charlie Palmer's Dry Creek Kitchen served us inconsistent food when they eventually got around to serving us at all. I started with a salad featuring duck and port-roasted bing cherries. The duck was pleasant enough, if a little uninspired. It resembled Underwood Deviled Ham. It lay in a square slab under a pile of greens soaked in sour vinegar. Only combining the sour greens with the cherries and the deviled duck made it palatable. I had a ling cod entrée and my partner had halibut with corn-lobster nage. The halibut was good and the nage excellent. My partner's starter was a cold melon soup. He said it was just ho-hum. Our schedule allowed 2.5 hours for lunch and that was not enough for dessert or coffee. The restaurant looks good. It's a lovely room. Everybody really liked the flatware. Pros: nice room, great flatware Cons: inconsistent food, awful service more

Stuffy, pretentious and rude. If the food was anything but mediocre it might have been worth the trip. Everything from the overly-dressed salad at the start to the bitter coffee at the end was just bad. Cons: Corporate, stuffy more