Restaurant Gwendolyn

The food is unbelievably delicious. Especially taking into consideration it is all industrial (no mixers, blenders, etc). We were delightfully surprised by every dish. The tasting menu changes frequently--so we will be back! The wine pairing was well worth it!

Very good food. Third best tomato soup I ever had. Exceptional service. Everything is local and made in an old world style kitchen. Very cool atmosphere and experience. I thought it was a bit pricey, but I also assume we were paying for the experience as well. Some of the dishes were a bit too creative in my opinion (and I love to try new things), thus, didnt live up to the hype and expectations I had for each dish. That said, the wine pairings were spectacular and the food was delicious.

This wasn’t just a dinner. It was an experience! If you are a foodie and love great food and a relaxing, wonderful setting, Restaurant Gwendolyn is definitely for you! My wife and I did their 5 course tasting menu and every single crumb was delicious! The stuffed Quail was so good!! Even their table bread was from a 200 year old recipe and melted in your mouth! This is a great place!

Exquisite food with creative display. Great combination of textures and flavors. Quaint place with comfortable atmosphere. I appreciate their food philosophy and it adds to the experience. Reasonable pricing for chef's tasting. Wine only. Would have liked some scotch. Will return and is highly recommended.

So, as a (visual) artist I can totally appreciate the want - perhaps, the NEED - to experiment and push boundaries. I preface this review this way because I feel this sums up my overall experience at Gwendolyn. The food was more than mere sustenance... it was every bit a work of Art. And in this vein, some things succeeded, some not so much. We also opted for the wine pairing and this selection was spot on, complimented everything perfectly. The Pastrami on Rye with Pickle bite set the tone. This bite-size wonder packed a delightful punch that was countered well with the buttery tartness of the pickle. Next we were served a less than room temp soup - which would have been otherwise off-putting, were it not for it being a very welcome compliment to a (super!) hot Summer day. The Peach and Mango Summer Soup, Coconut Tuile was by far THE most amazing meal in in the 5 course. The 2nd course (for him) was a deconstructed salad - Charred Green Beans Cesar Salad, which was good and an interesting take on a salad. For her, it was a Spanish Melon Salad, Fried Almonds, Honey Tuile that was light, refreshing and well-balanced. The 3rd, Shrimp Tandoori was, sadly, where things began to slide away from the stellar meal we had been enjoying. But, let’s be frank here: When things are all this good, if something stands out as not being as EQUALLY good - even if on its own it may be fantastic - it is naturally going to be recognized as something of a shortcoming. We love tandoori, but here it just felt like all the spices were too one-sided. There just wasn’t a seasoning present to give good balance to the overwhelming Indian influence. The Entremezzo was, again, an interesting exploration. The Apricot-Jalapeño Sorbet was on the edge of being something awesome, but just seemed like it missed the subtle sweet notes it needed, and instead came at you with too much saltiness. The Entree was a Flank Steak “Vichyssoise“ and was a tad bit on the dry side. The real crime here was that the “stuffing” was, once again, so salty that no other flavors were able to be savored. The Dessert, (him) was Grapefruit Posset and after all the salt from before, was a welcome finish and very enjoyable. For her, Blueberry Clafoutis was good, but simple and just came across as something akin to a pancake and less the crepe she was expecting.