Experts' Choice Award The Refectory Restaurant
What the experts agree on
Chef Richard Blondin's classical French cuisine draws praise for feeling fresh, not stuffy, in a romantic, landmark setting—think alpaca terrine and duck with bordelaise, plus courtyard dining or fireside drinks.
“Summer means open-air dining in the courtyard; winter means drinks in front of a blazing fire in the cocktail lounge.”
– Fodor's
Gayot15.0
"Richard Blondin, an accomplished French chef, prepares classical French food that isn't the least bit dated or stuffy." Full review
Zagat4.8
"Fans offer up “prayers of thanks” for the “inspired”, “breathtaking” French cuisine at chef Richard Blondin's “dreamlike”, “romantic” Northwest “landmark”." Full review
Forbes Travel Guide "Guests are encouraged to order multiple courses of alpaca terrine, quail stuffed with foie gras and truffle mousse, spiced duck with honey passion fruit bordelaise and wildly popular mussel soup." Full review
