Villa Creek Review

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Villa Creek

Fodor's Review:

With a firm nod to the Southwest, chef Tom Fundero conjures distinctly modern magic with locally and sustainably grown ingredients. The seasonal menu has included butternut-squash enchiladas and braised rabbit with mole negro, but you might also find duck breast with sweet-potato latkes. Central Coast wines dominate the list, with a smattering of Spanish and French selections. All brick and bare wood, the dining room can get loud when winemakers start passing their bottles from table to table, but it's always festive. For lighter appetites or wallets, the bar serves smaller plates—not to mention a killer margarita.

  • Credit Cards: AE, D, MC, V
  • Closed: No lunch.

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