Limbert's — Restaurant in Clayton

Hello! This is a bit of a non-traditional review because I currently work as a server for Limbert’s. That being said, I can tell you with every ounce of honesty how amazing this place is. Allow me to share with you why I feel this way. For one, Limbert’s is literally in the middle of the mountains. Sourcing food isn’t exactly hard in general, but when a restaurant is lead by chefs who insist upon filling their menu with locally acquired product, it certainly is no easy task. Kelley and TJ have reached out to establish many relationships with local farmers and purveyors over the last few years, and the quality of ingredients definitely gleams throughout their dishes because of these efforts. Delicious fresh food can only come to fruition with delicious fresh ingredients: Little Cow Mountain Farms Chicken, Ohana No Till Farm Greens, Ballard Farms Cheeses, Eggs from McIntyre Farm, pastry’s crafted with flour made from Gaston’s Bakery...to name a few. Secondly, shoutout to the cooks! To have a kitchen staff return every year to get more and more fine-tuned in their craft is nothing short of amazing! Most, if not all, of the cooks started in the dish pit. But with dedication, they’ve come so incredibly far. Let me tell you: To go from dish to working the line is no easy feat. They’ve learned how to prepare freshly made pastas, every dressing and sauce at Limbert’s is crafted from scratch, and every lemon and lime squeezed fresh. Every piece of ham chopped by hand. Every fish filleted and deboned. Every French fry hand-cut, blanched, and fried. Every chicken cured for days. Every vegetable deemed worthy, washed, and prepared by hand. And at the end of the day, every corner of the kitchen is cleaned and ready for the next day’s service. Seriously, they care about their craft with every stroke of the knife and every pinch of salt, and it shows. The folks in the kitchen are superhero’s, they never cut corners, they put so much diligent work into every dish, and I’ve never seen anything like it. Lastly, some recommendations. Because the dishes created with these amazing ingredients and with the dedication of the people making them are truly phenomenal, I encourage you to come taste for yourself. Come in for breakfast and treat yourself to some Huevos Rancheros made with local huevos or Eggs Benedict made with freshly made hollandaise sauce. Enjoy that with a side of freshly squeezed orange juice or a vanilla latte made with real vanilla and beans roasted right out of Boise! Or come in for dinner and try the hand-rolled gnocchi with a garlic-cured egg and mushroom chicharrones. Or perhaps the spicy curry with braised lamb and thai eggplants? A cesar salad made with beets and a pepita/cashew butter? Or even a burger! It doesn’t matter what you get, it’s truly all so delicious. I would never expect this quality to come from a resort in the middle of the mountains, but alas, here we are! (The service isn’t bad either 😉)

Again, not exactly traditional, but I wanted to share some knowledge that isn’t typically acquired when scrolling through the reviews of a restaurant you’ve never been to. I work here, and I am beyond proud of the product we put out, and couldn’t help but...

We love our annual trip to Redfish lodge over the long Labor Day weekend every year. Limbert's is something we have always looked forward to, so this review is painful but only to let them know that something needs to change. Let me start by saying the food was great. We at 2 times for breakfast 3 times for lunch and 3 dinners and the food was great!! The issue starts at the hostess....she is never at the podium....for huge chunks of time we would be waiting 10-20 minutes each time as we watched her stand in the waitress area....EVEN MAKING EYE CONTACT...we decided she would rather be waitressing....when she finally did come to seat us it was never welcoming or friendly. Once seated our water glasses were filled but once the order was in there were no refills until the meal came and we could ask for a refill....after that, not another refill until after the bill came. Even the Tuesday AFTER the long weekend the service was just as bad if not worse. Again, the food was delicious as always..but I will consider driving into Stanley just to have someone welcome me to the restaurant and stop by now and then to...

We ate breakfast (breakfast is until noon) here after a weeklong backpacking trip. I can’t eat gluten or eggs and found it odd they don’t have a single thing labeled as gluten free friendly. They don’t even offer GF bread as an up charge, which almost every restaurant offers now. They also don’t offer avocado as an add on (boo).

Even the breakfast bowl had farro (wheat) as the grain. Why not use something like quinoa or potatoes? The waiter was very friendly and did a good job helping me build a breakfast bowl by subbing things, but honestly, it shouldn’t be that hard at a nice restaurant.

Aside from the all gluten menu, the service was good, and everyone’s food was well prepared. Prices were reasonable for a tourist location.

Tip: order the foodservice pullman loaves of GF Bread Srsly, slice them up, and freeze them. Then you can offer your customers with restrictions an artisan GF sourdough toast or...