Y aller et contacter
C’est pour l’agriculture biologique pratiquée ici que les clients se pressent. Et peut-être aussi pour le cadre verdoyant.
Perdez-vous dans la carte des vins avant de commander un verre et de vous enfoncer dans un de ces confortables fauteuils, le temps que le chef aille chercher dans le jardin les légumes commandés et qu’il vous les cuisine à sa façon. Bon, pour les allergiques à la verdure, il n’y a pas que ça, mais c’est pour l’agriculture biologique pratiquée ici que les clients se pressent. Et peut-être aussi pour le cadre verdoyant et le Sauvignon blanc produit sur ses vignes par la maison. Une adresse hautement recommandée, vous allez vous régaler.
Le saviez-vous ? Cet avis a été rédigé par nos auteurs professionnels.
Avis des membres sur BRIX NAPA VALLEY
Les notes et les avis ci-dessous reflètent les opinions subjectives des membres et non l'avis du Petit Futé.
Ambience: The ambience of the restaurant is nice and reminds of culinary experience in France amidst vineyards.
Food: Vegetarian Menu was highly disappointing. We checked the menu before we made a booking at the restaurant and were happy with the dishes offered. At arrival, we learnt that one of the dishes was replaced which did not bother us and we were still happy to try it.
For starters we ordered beans Tempura with Mustard sauce and butter lettuce salad with burrata. The Tempura was average and was not evenly coated in batter. The highlight of the dish was only the mustard sauce.
The butter lettuce with burrata had a description that it would contain seared tangerines and have a zesty citrus vinaigrette. The salad leaves were crispy and fresh, burrata tasted really good as well. However, there were only 6 or 7 leaves of lettuce, 3 small pieces of tangerines, few drops of hazelnut and barely any dressing. To us, the salad did not justify the description, as the hero of the dish were supposed to be tangerines and there was no taste of tangerine. Few shavings of horseradish, which did not have any taste as they were too thinly sliced. Apart from understanding that used ingredients had premium quality, I don't know what I ate. Moreover we learnt that not all used vegetables were from their farm, which was one of the highlights for us to visit Brix. To us pricing of the dish was overly exaggerated for what was offered.
For main course we ordered the newly introduced Spimach Gnocci with Goats Cheese and Mushroom Risotto.
Gnocchi with Goats cheese was covered with a thick layer of Cream Sauce. We digged in the sauce and struggled to find Gnocci pieces. The Gnocci was overcooked and melted with the sauce. We were confused whether we were eating vegetables or Gnocci. The bechamel sauce was entirely curdled, possibly due to wrong timing of cheese and lemon while cooking. By the end of the day, the dish was a mere lump of curdled sauce with few pieces of vegetables thrown in with lemon flavour, just nicely presented. At any restaurant, I have never been disappointed with Gnocci more.
The Mushroom risotto with a touch of truffle was decent, but not over the top. Someone who may not like truffle flavour, Brix may not have a single main course vegetarian dish that may please vegetarian taste buds.
From the main course experience we were highly disappointed with the experience and shared it with the staff. We even received a wrong table bill. We politely asked for our bill. The bill was in $$$ and we did not feel it was worth it.
So overall, we may not visit Brix again for vegetarian food.