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
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