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Server seemed surprised and a bit snippy when we asked for plates after we started receiving tapas (we both wanted to taste each item ordered) - had to call him over to make request as he hadn't checked on us. Server offered to make substitutions to ingredients in beverages (due to dietary requirements after major surgery), but he was a bit dismissive when further questions posed. Not a warm and fuzzy and welcoming experience, felt like one of the tables in his shift.\nFood at Restaurant O is always beautifully presented, but flavor not up to as high a level.\nPrices for happy hour items were appreciated.\nRoom decor exemplary, but noise level deafening - even with just a few tables. 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L'ordine standard in cui vengono ordinati i risultati di ricerca si basa su diversi fattori, tra cui la disponibilità dei tavoli, la posizione del ristorante, i criteri di ricerca e le valutazioni del ristorante. Inoltre, l'ordine dei risultati è anche influenzato da eventuali pagamenti effettuati dal ristorante a OpenTable.
The restaurant pays tribute to our ranch, K-Bar Rogue River, a unique section of land located at the base of the Table Rocks along the Rogue River. The Ranch has been reimagined and reborn from its humble beginnings, as the historic Rogue River Ranch, into the ranch we know and love today, K-Bar Rogue River, rich in both natural resources and unparalleled beauty.
Classic American Comfort Food with a North West FlairSituated on the main floor of the Gordon Hotel, The Gordon Tavern is an oasis of Americana. The modern decor with rustic undertones, features natural wood accents and serves as the perfect backdrop to a rich and clever menu of classic American comfort food with a northwest flair.Expect generous and crowd-pleasing appetizers meant for sharing. Extensive craft beer offerings are a must as well as original handcrafted cocktails. In addition to a lunch and dinner, The Gordon Tavern offers a generous early and late happy hour as well as brunch.
Masterchef Eoghain ONeill delivers a fresh take on comfort food and transports the astute diner to a worldly culinary journey.We have three dining sections to cater to various appetites. Our lounge offers both tapas and brasserie food with a wide selection of cocktails, beers and wines. Our main dining has brasserie food with French classics and Italian favorites. Our upstairs Tasting Room has a bay view and is open to all guests by reservation and first come, first serve basis and is a great space for special functions and business dinners. Four our tasting menus, we invite the entire table to choose between a six-course tasting menu or a surprise nine-course tasting menu specially curated by Chef O’Neill for a sui generis culinary experience. Wine-pairing optional.Reservations are highly recommended.
Welcome to Little Italy. Our executive chef Cameron Sewell dazzles us with his masterful culinary expertise. Experience classic Italian dishes with steak cooked to perfection. Cameron has graduated from our prestigious culinary institute and is a world class pastry chef. Our desserts are fine tuned to excellence! In the heart of downtown Coos Bay and a very antiquated yet modern tech to provide a blend of old and new.
The Southtowne Pub on Willamette features a full draft line of craft beer and honey ales proudly brewed in West Eugene since 2013. Viking Brewing Company has made its name making braggot, which is a beer-forward hybrid of mead and beer. We also brew non-honey ales, and feature a full bar with one of the most extensive aquavit collections in the Pacific Northwest. You can try this quintessential Scandinavian spirit in one of our house cocktails or in a flight! Head Chef, Mark Brauer, has curated a Scandinavian-inspired menu that features traditional dishes, and incorporates the Scandinavian style of marrying preserved and fresh ingredients. You will also find classic pub fare like burgers and hand-tossed pies, built with high quality and locally sourced ingredients, including meat from our local butcher. Of Norwegian decent, himself, Chef Mark has a passion for Asian cuisine, particularly Japanese, so don't be surprised when your dish is fused with other traditional World fare!
We were only table for first part of our visit. Server seemed surprised and a bit snippy when we asked for plates after we started receiving tapas (we both wanted to taste each item ordered) - had to call him over to make request as he hadn't checked on us. Server offered to make substitutions to ingredients in beverages (due to dietary requirements after major surgery), but he was a bit dismissive when further questions posed. Not a warm and fuzzy and welcoming experience, felt like one of the tables in his shift.
Food at Restaurant O is always beautifully presented, but flavor not up to as high a level.
Prices for happy hour items were appreciated.
Room decor exemplary, but noise level deafening - even with just a few tables. My husband is a retired Sound Engineer, so I get that all the hard surfaces (walls, ceiling, floor) are the issue, but there are many methods available that could be employed to dampen sound.
The food here is excellent. The night I dined there there was only one waiter literally running from table to table trying to keep up. I didn’t get my glass of wine until I was half way through my entree. The waiter was a very pleasant man and worked hard. This strikes me as more of a family restaurant not very fancy but good food at very reasonable prices