Hingehen und Kontakt aufnehmen
Wegen der biologischen Landwirtschaft, die hier betrieben wird, strömen die Kunden herbei. Und vielleicht auch wegen der grünen Umgebung.
Verlieren Sie sich in der Weinkarte, bevor Sie ein Glas bestellen und sich in einen der bequemen Sessel sinken lassen, während der Chefkoch das bestellte Gemüse aus dem Garten holt und es auf seine Weise zubereitet. Gut, für Grünallergiker gibt es nicht nur das, aber wegen der hier praktizierten biologischen Landwirtschaft kommen die Gäste in Scharen. Und vielleicht auch wegen der grünen Umgebung und dem Sauvignon Blanc, den das Haus auf seinen Weinbergen produziert. Eine sehr empfehlenswerte Adresse, Sie werden es sich schmecken lassen.
Wussten Sie schon? Diese Stellungnahme wurde von unseren professionellen Autoren verfasst.
Meinungen der Mitglieder zu BRIX NAPA VALLEY
Die nachstehenden Bewertungen und Meinungen geben die subjektiven Meinungen der Mitglieder wieder und nicht die Meinung von Le 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.