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  • My special friend and I visited this restaurant on the first leg of an epic date that happened to coincide with the running of the Criterium bike race. We had no idea that we would have to cross the Criterium course four times in order to reach the Wooden Vine, but the dinner was indeed worth the risk of being clipped by a couple of cycles! (Incidentally, the bistro tables out front were full of spectators--this is a prime viewing spot for the bike race!) We opted for the new Spring Chef's Tasting Menu--a seven-course gastronomic pleasure cruise that took us through two-thirds of the spring menu. Each course was lovingly served by the enthusiastic Chef Nicholas, who informed us that we were the first to try the tasting menu. Given the quality of the farm-to-table ingredients and the care in which they were prepared, I doubt we will be the last to take the plunge and be pleased. My favorite was the pasta course--a stinging nettle-filled mini-ravioli that has a fancy name, but I didn't catch it. Mostly because I was controlling the urge to lick my plate clean of the verdant sauce covering each pillowy piece of pasta--pure heaven, y'all. Each plate featured some sort of spring flower garnish but this one totally stood out--atop the pile of saucy green goodness was a single, violently orange petal perfectly matching the chili oil dotting the plate. Someone loves vibrant colors and I love them for it! I also enjoyed the cheese course--a creamy local fromage with a cocoa-nib rind served over buttery cornbread with apple butter and peach preserves. That would've been enough for dessert itself. That is, until the espresso cup of rich chocolate mousse arrived in the dessert course. So rich and smooth, it was tough to finish, but I'm no quitter, folks :-) All in all, beautiful decor and food presentation came together in a feast for the senses. The only real shame is that we didn't try any wine during our visit--all the more reason to return and experience the new menu and the wine it was crafted to compliment. Enjoy, folks, and keep eating (and drinking) local!
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