The Dispatch wrote Stellar cuisine, service, wine worthy of five-star salute
Thursday, May 1, 2008
BY BY JON CHRISTENSEN
The Refectory is unusual. The large hall is named for what it once was — a dining area for clergy. In the main dining room, the original logs still serve as rafters, and the post-and-beam construction is revealed.
French chef Richard Blondin presides over a largely French menu that touches all the bases — fish, shellfish, red meat, game, desserts and cheeses.
Unlike those of so many more-expensive restaurants (especially steakhouses), the entrees come fully garnished — no paying extra for vegetables or starches. The serving sizes are usually manageable, allowing room for more than one course. Perhaps the best way to explain a restaurant such as the Refectory is to examine what is on the plate other than the centerpiece.
Related Stories:
– First Friday at the Refectory
– Refectory: A Second Shot at Second Saturdays
– Sample the Refectory – Second Saturdays start March 8th