I won't go back. The most exciting aspect of this restaurant is that they claim to have barrel dispensed wine, house made breads and cheeses(!) and farm-to-table menu. Oh yes, all of these sound great but might just be marketing ploys. The wine is dispensed from kegs(they say barrel to make it sound fancy.) I love the keg wine idea if it's used to offer better wines at reasonable prices, but this restaurant makes a killing off their wine program and offer no values. Examples- Pine Ridge Chenin Blanc retail-$12/ this restaurant $45, Pennywise Petite Sirah retail $10/ here-$44, Caymus Cab retail- $65/ here $150. Could you imagine a wine barrel behind a bar anyway? \n\nThe food quality is good, but I want more! I want damn good food when I pay $25 for a plate. Why is \"good\" the standard and they don't try for great, exciting food? The menu covers all the necessities: fish, check; steak, check; chicken, check; a house specialty; check...Boring, check. The food quality and decor earned them two stars in my book. Now, get creative, use local food sources and cut your wine prices in half and you'll catch up with the 2000s.\n\nI don't know if the bread is made in house- our server didn't know either. When asked about the house made cheeses, the server explained there aren't any. Then went on to say the Humboldt Fog cheese is from Humboldt County, NC(ouch!). And you'd think if the produce or meat were local they might mention the farms they source from, but no. And, yep the server didn't know where the produce or meats came from either. \n\nMaybe, I am completely in the wrong and they simply don't want to put farms' names on the menu or haven't found reliable sources since opening. Maybe this is actually a farm-to-table restaurant and I just had a clueless server. Maybe they make their own cheeses and breads and maybe Humboldt Fog comes from Humboldt County, North Carolina.