Bruno's Spotted Hare — Restaurant in Barboursville

We've been wanting to try it since they opened but always like to wait until they've been open a while so that any needed adjustments could be made. First, we love the atmosphere. It feels both upscale and homey at the same time. It has kind of an English hunting lodge feel. There are lots of little details so your eyes never stop wandering. Greeter and server were both friendly and the service was fast but we had to wait for water refills several times. That's more an issue with the tiny water glasses than the server, though. We ordered the trout dip to start. I really like trout dip so I didn't even have to think about it. I wish I had, though. If my wife hadn't been starving and insisted she didn't want to wait for another dish, I would have sent it back. It was so salty as to be nearly inedible (another reason for the empty water glasses). What flavor I could discern was good but there was just so much salt that it was unpleasant to eat. I will likely try it again just to see if that was truly how they make it or if someone made a mistake. My wife got the leg of rabbit and I ordered the venison ragu. Ironically, the venison was under seasoned. We had to ask for salt and some red pepper. The rabbit was good. It wasn't gamey or grainy like rabbit can be if not prepared well. I am a fan of the presentation. It was served with braised whole carrots which look fantastic on the plate. The grits it is placed on were delicious. We ended the meal with a piece of strawberry rhubarb pie. I'm a pie lover and wasn't disappointed. That was probably the best strawberry pie I've had. I wish they were a little more generous with the whipped cream, though. At the prices they're charging, it won't be a regular thing but we'll surely be back. The menu is small and I'm determined to try...

Hard to believe this is the first Google review of this place but it is great. My wife and I went for an anniversary dinner and were treated to a complimentary glass of prosecco to start the evening. We ordered the smoked trout dip as an appetizer and it was great. The only complaint would be that a couple of the crostini were a little thick and we could not bite through them. Looking to the entrees, I ordered the duck breast and my wife ordered the venison ragu. We both loved the dishes. The noodles in the ragu were noticeably fresh and overall the meats were cooked very well. This was my first time eating duck, and I think it was cooked slightly over, but until I have more to rate it against, I don't know for sure. I do know that regardless of it was overcooked or not, it was delicious. The skin was very crispy and it was seasoned well. I tried a bite of the venison ragu and it was super flavorful. The venison was very tender. Definitely a great plate of food and very hearty. The prices seem a little high at first, but once you see the portion sizes and the overall experience that the kitchen is putting on your plate, it is actually quite reasonable. I hope to return soon to try some of the dry aged beef that was tempting me on the menu. Bruno himself talked to us before we left to make sure everything was well and he dropped off a couple of postcards that he will mail out on our behalf to family and friends. This is a welcomed addition to the booming area of downtown Barboursville and I look forward...

Competency! Finally! I’d say Michelin mention. Get this place in a national magazine and get more chefs in Barboursville.

I would buy the house down the street and move to Barboursville and eat here every week. That’s maybe an overreaction . . . or is it. . .

The menu works. The tastes make sense and I feel like I’m eating real food. Large enough selection that there is something for everyone.

I see complaints about seasoning and I sigh because it’s tough for me to discern what kind of pallets others have. To me it’s not about perfection ‘per se’ but about competency. I think bruno’s is the most competent place around. Ughhhhhhhh it’s been so long since I can taste my food for what it is ahhhhhh And this place is only 15 minutes away - and the price is fair! A bargain even! In my book, Michelin mention.

Buy the real estate next to it. Sponsor the chef’s next place. Do it. Do it now.

You know what’s really awesome and a nice to see? Service that is eager to please. Not lackadaisical teenagers. Proud staffing with cool confidence and a twinge of anxiety to serve.

It gives the experience a healthy amount of good will. More than I can say for anything else around.

On my wishlist: next to the restaurant i want a mild walking scene that stays open as late as the restaurant. Lights, a pedestrian protected promenade. Something flatter than a hilly park. Something other than a parking lot to look at. Then, *muah *chefs kiss, perfection! Good luck! Put this on your monthly rotation. Go to the...