Thistle — Restaurant in McMinnville

This is a treasure of a restaurant in McMinnville. My wife and I stayed 3 nights in McMinnville and we ate two nights in a row, if that says anything at all about the food. First, the cocktails that we had really hit the spot after 2 long days. We had their cocktail called Brooklyn #2. It was so good that I had 2 the first night and 2 of the same the 2nd night. Well, maybe I had 3 on the second evening, truth be told. They were excellent and quite boozy, which we both enjoyed. My wife, who loves rye, also shared in her enjoyment of the Brooklyn #2 both nights that we visited the fine establishment, as well. My mouth watered at the foie gras and it was justifiably so. The foie gras was so very satisfying. I thought of just ordering another and not ordering an entrée, but I thought that I should try other foods there, as well. My wife had the Pork Rillettes and graciously shared it with me. This is one of two dishes that we ordered 2 nights in a row. It was out-freaking-standing. I'm not a pork fan at all, but the Pork Rillettes had such incredibly deep flavor. The mustards and pickles complimented the Pork Rillettes in such a way, that I also thought of ordering another simply because the flavors almost left you instantly addicted. However, I succumbed to the logic that I should partake in moderation and left it at that. Additionally, we had the Rockfish entrée both evenings that we visited, which had a few different levels of flavors that taught me a valid and valuable lesson that fish dishes can taste every bit as good as any ol' solid beef dish, and even better. The Rockfish dish had pearl couscous that bursts with flavor in the mouth, and the combo of fennel and citrus left my mouth salivating for more. I was amazed and frankly, shocked, by the incredibe flavors from this Rockfish dish that I would not have been caught dead eating just a few years ago. Thistle taught me a few things during our two visits. #1 Don't be closed minded about pork because it might prove to be something that you really enjoy. #2 Little cocktails can be every bit as satisfying as the bigger cocktails. #3 Their fish dishes can make a lasting impression that compels one to come back as soon as possible. #4 -the most obvious and the most important- You can tell that the good folks at Thistle REALLY enjoy what they do because it is quite evident in the food that they prepare and share with their customers. I just want to thank them for taking so much joy in doing what they do and translating that joy into such wonderfully flavored and pleasing food(s). We will...

While on a small family vacation, we had the opportunity to dine at Thistle. There were three of us. Overall, the experience was mixed.

🌟 Highlights: Prime Rib: Absolutely delicious. Cooked to perfection, tender, and served over corn and a few seasoned potato wedges. The sauce was like a wine-horseradish reduction and complemented the meat beautifully.

Service: Our server, Patrick, was gracious, attentive, and genuinely friendly—one of the high points of the evening.

Atmosphere: Unique and cozy. The restaurant is quaint, with warm lighting and a thoughtful farm-to-table vibe. We appreciated the sustainable approach—dishes were served on eclectic, mismatched china, and water came in jelly jars, adding to the charm.

👎 Room for Improvement: Appetizers: Bread and Fat was underwhelming. The blackberry butter was a standout, but the whipped pork lard tasted like plain bacon grease—unseasoned and unrefined.

Kale Caesar Salad was disappointing. The kale was neither shredded nor de-stemmed, making it bitter and tough. The Caesar dressing couldn’t mask the bitterness.

Environment: The front door was left open during service, and flies were noticeably present. A simple fix with fly fans or air curtains could preserve the ambiance without inviting unwanted guests. Final Take: Thistle has the bones of a truly memorable dining experience—thoughtful service, a sustainable approach, and culinary ambition. But the execution on key dishes needs attention, and small environmental improvements would make a big difference.

We’d come back for the prime rib and Patrick’s warm hospitality—but we’d likely skip...

I came to Thistle with high expectations, given its reputation, but left wondering how it continues to earn such glowing praise.

We began with the Bread and Fat—lardo and Raspberry Butter—which was creative. The Ribeye and Gnocchi followed. On taste alone, the kitchen shows skill, but the execution and overall experience fell short. The Ribeye was advertised as 15oz, yet what arrived looked closer to 10oz, with nearly a third of it inedible fat and gristle. The Gnocchi was pleasant enough, but hardly memorable.

The dining environment, however, was the real disappointment. The room was very dark and poorly lit, making it difficult to even see the food clearly. The space itself felt cramped and exceedingly loud, with tables packed tightly together. Our server carried a noticeable odor, which was hard to ignore in such close quarters. The bathroom situation was equally uncomfortable: a thin, hollow door with a tiny latch separating diners from the restroom, just steps away from one of the main seating areas. It all felt more like a neglected afterthought than a deliberate design choice.

For the price point and the acclaim, I expected a more cohesive and comfortable experience. Instead, the atmosphere was uncomfortable and distracting, the portions questionable, and the setting neglected. While the flavors had promise, the overall evening was awkward, hyped and underwhelming.

We won’t...