The North Coast Restaurants

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Table 128

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.

    Restaurant Details

  • No lunch; closed Mon.–Thurs. Nov.–Apr; closed Tues. and Wed. May–mid-June; closed Tues. mid-June–mid-Oct.
Updated: 05-20-2013

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