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Fodor's Southern California 2014
Table 128 Review
The restaurant at the Boonville Hotel takes small-town dining into the 21st century. Proprietor Johnny Schmitt and his kitchen staff prepare one prix-fixe meal per night ($40 for three courses, $50 for four) and serve it family-style, with platters of food brought to the table to be shared. Expect an expertly grilled or roasted meat (such as pork chops or flank steak), a sophisticated side dish (radicchio with polenta; heirloom-bean ragout with salsa verde), and don't forget dessert (linzer torte with Chantilly cream; panna cotta with fresh berries). This is essentially home cooking done at a high level, and despite the limited menu—posted a few days in advance on the restaurant's website—most diners will leave satisfied.
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