Prawns are spot prawns (local shrimp
from the Pacific Ocean), Yukon potatoes, uni (sea urchin), Osetra Caviar, and pistachio vinaigrette. This is an artful blend of flavors, very light and awesome. The prawns were cooked to a soft consistency, missing the typical snap from a perfectly cooked shrimp. The potatoes were soft and velvety. The sweet uni contrasted well with the slightly salty caviar. The pistachio vinaigrette was a bit too light in flavor but that didn’t diminish the overall flavor perfection of the dish. The only thing missing was a contrast in textures. The elements of the dish were soft so just a bit of crisp or crunch would have been an interesting addition. This will not appear on the regular spring menu, but may pop up as a special now and then, so be on the lookout for it. Thumbs up, way up!
Halibut is roasted halibut, pea puree, Hen of the Woods mushrooms (maitake), and saffron emulsion. The halibut was perfectly roasted with a crispy, buttery exterior and melt-in-your-mouth juicy interior. The fresh peas resembled edamame (soy beans) in flavor. The pea puree was refreshing smooth and better than any pea mash you’ll ever have. The mushrooms had a woody flavor and chewy texture. The saffron emulsion was light and paired well with the halibut. Thumbs up, way up!
Meyer Lemon Panna Cotta served with blood orange and honeycomb. The panna cotta was perfectly smooth and the lemon flavor was just right, not overbearing or sour. The honeycomb was a nice surprise adding a crispy texture to contrast the soft, creamy texture of the panna cotta. The oranges were perfectly sweet and tasted fresh from the orchard. Thumbs up, way up!
The restaurant is entirely dedicated to provide our guests with the very finest quality cuisine. It provides a complete range of services including creative menu development, budget flexibility and logistical planning. The master Chef Joachim Splichal is undeniable phenomenon. The most remarkable point about them is their wine collection. I would highly recommend Pinot Provence Restaurant to my family and friends for their service.
Excellent food the service didn't match up to the food..
The food and atmosphere where great. The service was bad. I wish the service measured up to the food. I will not go back to this restaurant again. The dessert menu was not impressive and very limited. I left this restaurant feeling no connection to this place. The staff needs to present an experience to their guests.
Can't recommend it.
My husband took me out for Valentine's day. I expected the wait is longer than usual but not an hour and 45minutes. Valet parking was aweful. They packed too many cars in a small lot that no one can get in or out. The parking took us 15 minutes because we had to wait for valet guys to park our car. What is the point of valet parking then one may wonder. Then The seating was another 45 minute wait. After we were seated the food was another hour wait. How much can a person wait for food? The food wasn't worh the wait. I have tried Chat Noir and Turner's New Zealand. Both of the places were better than Pinot. I can't recommend this restaurant.
It's called Steak Frites!.
The French eat their steaks with "french fries" which are really called pommes frites in french. That does not cheapen this dish as one reviewer said. That is how the entree is supposed to be served. But, of course, not everyone would know that. Point is, don't make judgments about food that you don't really understand.
Good food, but not great.
Great place to go before the theatre. The service is very promt and the food is good. I love french food, but this food is just okay... Not a huge selection either. Great wine list though.
My boyfriend and I have been to Pinot Provence twice. First, before watching a musical - which was very convinient and our superb waiter made sure all our food was served quickly (even though we were 30 minutes late to our reservation). Patio seating is very pleasant - even in November! Definately try their desserts - the black forest homemade gelato was to die for!
The second time we went was for Valetine's Day - and while I enjoyed the food, beware that the menu is a set menu with not a lot of variety and a bit overpriced. We were also packed into the dining room, our table barely three inches away from the next table.
It's great for a romantic date - it has California rustic charm and you will find a lot of more mature diners if you want to get away from the hollywood type restaurants.
great food, good service, small portions.
I took the family out for my dad's birthday last night. He ordered the Angus Beef steak, cooked medium, and loved it. It was the most expensive entree on the menu @ $33. I got the mussels, which was $17. Everyone loved the mussels and its tasty broth. Other recommended dishes: sea bass, sirloin strips with mushroom, the salads, soup. While everything including the wine list and bread was excellent, we were taken aback by the overpriced tiny portions of the cheese platter and the chocolate souffle dessert. Also the pairing of the Angus steak with French fries cheapened the dish quite a bit and we think the restaurant should reconsider that medley.
The ambience was warm and plush but felt a little stuffy because of the small room size. The service was friendly and quick. Try to avoid the theater crowd between 6-8. Overall, I give it a 4/5.