Paine's Restaurant — Restaurant in Hollister

If you’re looking for an experience that combines the thrill of disappointment with the joy of overpaying, Paine’s Restaurant is the place to be. Let’s start with the Caesar salad, which had the dressing equivalent of what I imagine a ghost of Caesar himself would leave behind if he was only vaguely interested in the concept of a salad. I mean, barely a whisper of dressing. As for the sauces and gravy, they were less “flavorful” and more “please call a doctor,” because they were basically salt with a hint of something that might’ve once been food.

Now, let’s talk about the frozen lobster tail that came at the market price of $60. I’ve seen more excitement in the frozen food aisle at your local grocery store. “Disgusting” is the kindest thing I can say about it – if there were a Yelp rating for “lobster that makes you question your life choices,” this would get a solid 1 star.

Props to our waitress, who was so kind and apologetic after seeing my wife’s plate with more food left on it than a toddler’s dinner after a tantrum. The poor woman could clearly tell we were questioning everything we thought we knew about dining.

Paine’s is out here charging Ruth’s Chris Steakhouse prices for what can only be described as a Gordans Fisherman meal. And while I get that “casual elegance” is the vibe they’re going for, dining in khaki shorts and flip-flops doesn’t exactly scream fine dining. If you’re looking for a true “4.5-star experience,” you may want to reconsider wearing your vacation wear here.

Honestly, this place is a solid 3 on its best day. And that’s being generous. Do yourself a favor: save your money, skip the disappointment, and the Paine’s find a place where the lobster at least doesn’t haunt...

The service was outstanding. The lady that was our server was very nice and always around and kept my water filled. The food was ok. If this place was less expensive I might go back but for the price the food is super bland. I got the the new york strip, although it was cooked medium rare as I requested it had absolutely no seasoning at all. No salt no pepper nothing. The garlic mash led potatoes seemed almost like they were out of a box. The vegetables were cooked well but just weren't good either. The only seasoning I could taste was the garlic in the potatoes but I didn't enjoy them either. My girlfriend got the ravioli with red sauce it was ok but also bland but more enjoyable than the steak. I was very disappointed since we thought the place was very nice and since we were spending a lot of money we expected more from the food. The bread and butter was definitely the highlight of the meal. We also had the charcuterie board which they are getting rid of which was ok the roast beef and cheese and crackers were good but didn't care for the other meat or jam they had. Plus the garnish they but on there overpowered the taste of eveything that is touched with ruined 1/3 of the stuff on the board. The candied nut were delicious. We also had the creme brulee which was also delicious. The service really made the whole thing nice but definitely would not pay that much for the food. I had a much better steak at the pub for...

Your chicken Marsala lacks some flavor all around it's correct yet still missing that mark by a foot , the potatoes are instant mash ? Flavor is water flavored for sure no butter salt cream garlic confit. Plus side the plate looked beautiful absolutely nailed it the chicken was pounded until it was as thin as my mushrooms but over all plating and handling of the food was wonderful. I plan to try this place again at some point probably not the Marsala, due to what I've eaten. it for sure has great potential to be a fantastic place to eat . I got to say the servers are amazingly fast paced and on their toes. A nice lady served me with gusto and made sure my glass stayed filled , and whilist eating her and another young man handled a massive party alone with just as much enthusiasm and grace. You have fantastic workers who are putting in the correct effort, just maybe a little garlic confit and cream in the mash would go a long way and black pepper if you do that it'd bring balance to what your Marsala lacks in its total flavor . You don't have to take my advice but it's here anyways regardless overall review personally a great place to eat could be better but not bad for the price and atmosphere+ good service which personally traveling cross country that can be hard to come by...