Sebastian's — Restaurant in Caledonia

The full experience - long but necessary. Birthday celebration with 4 had to move a week. Had recommendations for here as well as Corner House. This menu sounded more innovative so here we go. Phone staff articulate and polished on 3 different calls. Upon arrival again front of the house was polished, cordial, calm and in control. At 7 pm we were seated at once - I have to describe the vibe as boisterous - but not in a bad way - just a packed house full of conversation and laughter. Not many twosomes on this Saturday night...4 and up...way up with a party of maybe 14 nearby. Seating gave ample room. The chairs are HEAVY and you won't be sliding around, oh no. Opposite our seating area, at this South end of the venue is a large and inviting fireplace room - next time we'll request seating there. Having drooled over the online menus at length before arrival we'd already made decisions. Since the appetizers offered their own intrigue we ordered six to get a comprehensive idea of flavor and presentation: Tuna Tataki, lobster cakes, grilled oysters, vegetable tempura, dumplings and crab stuffed poblano. Upon delivery....wowza...each its own bold personality. Of particular note is the extraordinary lightness and bursts of additional flavor that the slaw or garnish of some of the plates exhibited - uncommonly and unexpectedly fresh and friendly. The dumplings.....while mini works of art they were they lacked flavor that I might have expected given their companions on the table and their impressive look on the dish - like highly decorated minarets in a row. To me they were, well, dumplings with little to commend them save their teasing appearance, especially considering the flavored prowess of their five other table offerings. Allow your own inclinations to to steer you here, they just weren't a highlight.. Yes they were all consumed. I must praise the grilled oysters. Never before had an oyster. Nope. These were life-changing. An exprice vacation on a plate. Do these. Entrees: filet mignon with with two scallops added, the walleye, steak baguette and I had the evening's special branzino over the best, creamiest risotto ever. We all sampled the entire repast. Superlative preparation and attention to plating were notable to the eye and palate. Each dish displayed the result of quality ingredients, care and craft o of the kitchen and timely service. Speaking of service; Logan H. The four of us at the table comprise many decades of food adventures, but we always hope for and delight in the labor of an extraordinary server, whose presence, personality and deft skill invariably escalate the experience beyond "a dinner out". Logan demonstrated the spirited hospitality, knowledge and attentiveness that warrants the highest praise - you will find yourself in good stead with him. Now dessert. Banana Banshee. What the hell was that!? An enormous metal goblet embarrassingly heaped with the most soft delicious confection - the best photo-op of the night which didn't happen. I had creme brulee (which I make rather well occasionally) and this did not disappoint. A particularly which layer which require d tenacity to break. I like the custard a bit more set up than this one offered, but nice nonetheless. A complimentary slice of cake was presented to me for carryout. I didn't see it on the menu but I can say that for breakfast it was one over-the-top fudge laden chocolate laden whipped cream slathered hunka paradise. I hope you'll need no more incentive to reward yourself to a similarly noteworthy and...

My husband surprised me with dinner reservations for our wedding anniversary here and he told them we were celebrating (although they must’ve forgotten because we didn’t get a congratulatory anything or even a mention of it.. not that we needed it but at a fancy restaurant it’s fun to celebrate) It was our first time and we thought we would have high quality food and fine dining experience but we were wrong. The first thing that happened when we sat down was a bug crawled out of my napkin and I had to kill it with my butter knife. We sat at our table for 10-15mins before our waiter came and we told him about the bug. He took my napkin and knife and left the bug guts on the table linen for me to enjoy with my dinner I guess. We waited 45 mins before we even got bread and butter and that was after I reminded the waiter about it. I got a jalapeño cucumber margarita and it was ok but didn’t taste any jalapeno at all. We got the special appetizer which was crab claws for $27. I am not exaggerating when I say we got 4 TINY claws on a plate with a lemon and cocktail sauce. There was two bites of crab meat for each of us. My husband got the ribeye which he said was ok but that I’ve cooked better steaks for him at home. His sides were one small golden potato cut into quarters and cold, and one small side of cauliflower (like literally a couple of pieces). I got the scallops. The scallop itself was cooked fine but it was drenched in what looked like movie theater popcorn butter, bright yellow and very salty. This came with three scallops and a tiny side of mush. The mush they served with the scallops tasted like mushy Thanksgiving stuffing in soy sauce. Ambience had potential but I don’t prefer bugs as table decor :/ won’t...

Never having visited Sebastian’s and looking for a place to celebrate our anniversary. I jumped on the internet and began to read the reviews with 98% of them being very favorable. On a gamble we arrived shortly after 5pm and I might say without a reservation. With a warm hello, amazingly we were seated in the main dining room, the waiter began serving us our water and drinks were ordered. My wife has an extreme allergic reaction to sulfites, so religiously she goes about informing the waiter about sulfites, such as garlic, wine or beer the yoke of an egg, and so on. So, she asked, could she just have the Filet Mignon plain, no seasoning, knowing she could add salt or pepper when it arrived if needed. Well when the plate arrived her filet was covered in a béarnaise sauce. Has the plate was placed onto the table she reminded the waiter that eggs contain sulfite and one of the ingredients in béarnaise sauce. Miraculously a second plate arrived moments after our first when we inquired on the speed we were told how lucky we were as a second Filet was just coming off the grill and they swapped them out. Upon inspection the filet was now half the size of the first and you could clearly see that they scraped the sauce off the steak, cut it in half and attempted reserve the original meal. Clearly, they didn’t understand the risk they put a patron in and chose to take the easier way out. So, if you have no known food allergies go, mine was excellent, however if you do be careful make sure they the waiter/waitress and kitchen truly understand and when your plate comes back...