We were blown away by Griesbach’s talent for capturing Spanish and Greek cuisine...Oysters arrive artistically atop a bed of rock salt. A grilled Toscanello cheese comes wrapped in bite-sized pieces of Swiss chard and is drizzled with fig preserve and fine balsamic vinegar. Sautéed prawns are presented tapas-style with the classic ingredients of lemon, butter, garlic and white wine...The chitarra pasta tossed with olive oil, roasted cherry tomatoes, basil, and shaved parmesan is sheer perfection. Think spaghetti cooked by your grandmother in Tuscany... A crème brulée infused with lavender tops off the meal brilliantly. Simultaneously light and decadently rich, the dessert is worthy of sharing—that is if you can bear to part with a few delicious bites.
–Staff, Gentry