the cakebread ranch
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the cakebread ranch印象
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Ate here last weekend, and the food stunk..First, they were out of most of the entrees and we were there were only 8 people dining that entire night. We came for the highly touted Wagyu beef, which they did not have..Instead, 2 of us ordered the aged rib eye for $42 with no sides. It was far from Medium rare we ordered, and quite flavorless..other than this horrible steak sauce on the side(thankfully). The flatbread had the flavor of cardboard, and the mushrooms had no flavor at all. I know they are very excited about the NY chef they brought in, but I know that there are terrible chefs in NY, as there are everyplace..The room, the bar, the store, and the gardens are lovely.. The view is amazing and I am so so hopeful that they can get the food down so that we can return..But for nearly 400 dollars, it has a long way to go..27 dollars for a glass of Chardonnay and 15 dollars for a cocktail will keep the numbers down as well..A bar menu, with a reasonable priced burger and fries, would really welcome as well.I have heard brunch is great, so we may try that, but at this point, we are staying in Jackson for the big nights out.
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Was there a few weeks ago for brunch, and was one of the best I've ever had. The view was spectacular and the service was great. The french toast was amazing. Loved the house-made preserves. I will be back.
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We went with another couple. The atmosphere is beautiful, the decor was amazing, but the food was average tasting and very expensive. With two glasses of wine each, our bill was $175 for two. We had salmon and venison. Both were blah. Not bad but not very good and at almost $40 each, they should have been good. The staff was friendly. Would not go again even for the atmosphere.
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Just returned from having a great meal with friends tonight. Amazing food and service! We shared with each other bites from the others; trout, chicken, wagyu beef. All of it was perfect.The deserts; homemade honey ice cream and their amazing doughnuts served with rich chocolate and powder sugar on the side. You have to order!Great atmosphere as we sat by the fire place and listened to a great pianist. What a great night before Valentine treat for all!
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Terrific ambiance and first rate service. We called 24 hours in advance to request vegan/gluten free options. When we arrived, they had an entire vegan menu for us to choose from, and every item was absolutely delicious! I'm thrilled to have such a fine restaurant to frequent for special occasions. Will return.
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First off, let's just say: Wow! The setting is lovely, close by the Salt River, with a panoramic view of mountains through the tall windows of the dining room. We were warmly greeted by the owners (!), and then seated in a nice proximity to a real, wood-burning fireplace--one of several, inside and out. The table setting was a bit peculiar. There was a glass water goblet, a bread plate, and a small knife at an odd angle. This may be an eccentric stylistic fillip working its way through the restaurant world. Napkins were delivered directly to the lap by a server. Drink orders taken. I ordered, specifically, a classic gin Martini, straight up, hard shake, olive (three, if possible). The drink was served, not in a Martini/cocktail glass (inverted cone, straight or fluted, on a stem), but in an old-school champagne coupe. Hmmm.... It was much less than gelid, with three very modestly proportioned olives perched precariously on the rim(?). Again, a stylistic peculiarity, but one of much greater import. One of the points of the Martini is its precision, its rectitude based on propriety and tradition: if it cannot, by itself, stave off the Apocalypse, at least in can make the onslaught more bearable. Jus' sayin'. But enough of these quibbles. The food and the performance of the staff were absolutely first-rate, especially for the second evening of operation. Steak tartar was the best ever. Entrées (ribs, lamb, black cod) were nicely portioned and very flavorful. We expected layers of glitches in their second day open, but they just were not there. To be this polished right out of the gate indicates a level of professionalism and concern for excellence that is, in itself, a treat to experience.