Terrapin Creek — Restaurant in Guerneville

Took an impromptu family trip to Bodega Bay to create some lasting family memories and what was meant to be a lighthearted memorable end to the day was ruined by one individual member of the service staff. We weren't aware it was a high end/fine dining restaurant and randomly decided to give it a try while driving around. (Just found out now after a Google search to leave a review)

The food was incredibly wonderful and Kitchen staff was warm and welcoming, right from warm smiles shared through the windows as we walked outside to the moment we had to leave.

The hostess who was our first point of contact once we got in went out of her way to make us feel unwelcome. There were subtle hints of passive aggression. We noticed we were the only people asked to look at the menu and "make sure it works for us" prior to being seated. Unusual. We noticed other guests without reservations were seated right away without any hesitation.

We had an 16 month old toddler with us and, guests were pleasant and some even stopped to say hello and talk or play with him. The gentleman who was attending to the bar was amazing with him, warm and attentive to us and kept checking in the entire time. He got him a set of crayons and went out of his way to initiate creativity and play with him. Thank you. You were such a light.

Our orders were delivered well and we were happy with the food minus a missing starter that wasn't delivered without explanation. (Oysters)

To avert a looming toddler tantrum, we let our son watch a children's show on a mobile phone and we were asked to "turn it down" by the same hostess and then eventually she talked to another member of staff who asked us to "turn it off" as it was uncomfortable for other guests. We were the only one of two other parties seated in one section of the restaurant in front of the kitchen and could barely hear anything from the phone video above the buzz of conversation and kitchen activity. We were also the only black group in the restaurant.

We had to leave abruptly because it all got messy and uncomfortable quickly and what could have been a wonderful experience and interaction with the chefs creation turned sour over what I'd say was, a grossly mismanaged customer experience.

If the restaurant isn't family friendly, or has age restrictions, a notice at the door would have helped us find...

We had been traveling from San Francisco to explore the area. We camped at a near by campground for a couple days.

We were looking for some great food, great seafood in particular.

The parking lot was packed. The restaurant was full. We didn’t have reservations but they were ale to seat us immediately.

We ordered a couple appetizers, a few drinks and our entrees.

The crudo of hamachi is delicious. So delicate but very flavorful. The basil, lemon juice and sesame oil did not over power the hamachi. The radish gave it a nice crunch and kick.

The scallops were so tender. The purée paired with it well. We could definitely eat just this as our main because it was so delicious.

I ordered their fresh pasta with Italian sausage. The pasta was Al dense, a good bite to it. The bread crumbs gave it a nice texture. Everything about the pasta was phenomenal.

My partner ordered the strip steak. Not pictured but he loved it. It came with trumpet mushrooms , broccolini and a delicious bordelaise sauce. Cooked perfectly to a medium well.

The feel of the restaurant was warm and welcoming, everyone was enjoying their time there.

The drinks were great, the wines they suggested paired well with the steak, seafood and pasta.

We also ordered the cheesecake to go, also not pictured. But when we got back to camp to enjoy it. It was amazing. Nice and creamy, with a good crust. And the sauce paired with it had good acidity to cut through the richness of the creamy cheesecake.

Amazing restaurant , can’t wait to try it again next time we’re in...

The warm and inviting ambiance that surrounds Terrapin Creek is a direct result of many factors, including the ochre walls, the stunning artwork, and the fireplace. You almost get the impression that you can reach out and put your hand on the warmth. At the warm and welcoming sanctuary that Liya Lin and Andrew Truong, who are also business partners and co-chefs, have created, everyone will get the impression that they are regulars at the establishment. Everyone who visits the refuge will feel as if they are regulars there, regardless of whether they live in the neighborhood or are simply traveling by to watch the whales migrate. Due to the reduction in the number of items on the menu, you can anticipate a selection of appetizers. These can include grilled Monterey sardines that are topped with shaved radishes and cabbage that has been seasoned in an invigorating lime-curry vinaigrette. Due to the limited nature of the menu, you can look forward to a selection of tasty bites. Torched-shaped curls of pasta are served in a spicy tomato broth with crumbled merguez, chopped spinach, feta cheese, mint, and sweet English peas. The broth is based on tomatoes. You won't have much trouble inserting your fork into the torched-shaped spirals of pasta here on the premises, where the pasta is made from scratch every day. At the conclusion of the meal, a decadent chocolate cake that is frosted with cream cheese frosting and drizzled with caramel sauce is delivered to guests as a fitting way to round...