This is an interesting restaurant and the recent visit was not my first, nor our first, so my assessment will cover all the visits but focus on the latest. All of my visits have been in the evening. The restaurant is located inside of the historic Windsor Hotel, which I have reviewed elsewhere. Reservations are accepted but not required. At no time have I been there when the restaurant has been more than 1/3 full.
This restaurant would, I think, like to be a high-class or fine dining restaurant, and certainly the setting would permit that and the presentation, nice furniture in a large, historic dining room with gorgeous windows, white tablecloth and china service. The staff dresses professionally, not casually, and I have never eaten there at any time that the staff were not good if and most of the time they were quite delightful.
But they don't quite get to that fine dining level. One of the problems, it seems to me, is that there is such a small clientele in this small town that there are not a lot of people moving through the restaurant, meaning that each dish must be prepared individually and to order. That is good but it does mean that it can take a while to receive your food. If you are in a hurry, this may not be the place for you. I have learned to go and give myself 1 1/2 hours for the meal just to be sure. In one case, I went with a group of about fifteen people and apparently the arrival of a group this size really overloaded the ability of the kitchen to produce food and we were there quite a long time, until people were beginning to wonder what was going to happen.
The food here is good but not outstanding - not what you would expect from a fine dining restaurant. There are some positives. The bread is excellent, and unlike many places, there is enough butter for everyone and all the pieces. When they say "vegetable medley," they don't mean the usual uncooked (or cooked) squash, brocolli and carrot pieces. Theirs is much more tasty and even my partner remarked how good it is: carrots, bell pepper and other things sauteed in oil, with onion added. Wonderful! The twice baked potatoes have additions as well that make them very good.
The steak was good, no better than you would get at say, the Ruby Tuesday's down the road. The fish was acceptable but not outstanding. There were specials; we did not take advantage of those but it might be advisable since they would have already been prepared. Perhaps we will on our next visit.
The wine list was acceptable but did not offer much choice if you want only a glass or two of wine. Most of the wines were sold only by the bottle so if you're a person who likes a single glass of wine with your mean, you'll have to take what's offered. The dessert - in our case, we both ordered the bourbon pecan pie - was outstanding, maybe the best pecan pie that I've had.
If I had a suggestion, it would be that, in the process of preparation, the food be presented at the table piping hot. None of ours was more than lukewarm and the table next to us returned an entre that was, in their words, cold. I'm not sure the reason for this unless it's that things are being prepared unevenly and held while other things are prepared.
I really want to like this place because of the staff and the setting but overall, what is happening back in the kitchen needs to be improved so that it equals the quality of the setting. The potential is certainly there, as indicated by the creativity in the sides and the desserts.
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC