An unusual and wide-ranging wine list and food that just gets better with each bite...Griesbach has no peer when it comes to lavishing attention on fish and fowl—and this dinner nailed his already solid reputation...My roast guinea fowl—a delicious and tender creature—came in a huge portion of leg, thighs, thick wedges of supple breast—all lightly napped with honey-tinged juices on a pillow of beet jam and sautéed chard ($20). It was a sensational dish by any standards, but especially for
the price.
–Christine Waters, Metro Silicon Valley