Rainbird — Restaurant in Merced

9 Courses 4/ 8/ 22

1st Amuse

Lingon Berry Jam over powered everything in the Macaron the after taste you will definitely get hints of the Onion and chicken skin but no pork flavor

2nd Amuse Potato Mousse a little over salted however the trout roe has a great texture and it taste more like a puree not a fluffy mousse.

3rd Course Monterey Abalone

Great flavor but very very Chewy absolutely not edible these were not massaged long enough and the Palate Cleanser is a Bowl of Seaweed (Seriously) smelled like a fish tank.

4th Course Risotto

Carnaroli Rice could have been cooked a little longer and seasoned better. Pine nuts add good texture but no flavor. And the Garnish was 2 twigs that were completely in edible

5th Course Bread This was the best dish of this tasting Loved the Variety of butter Cheese and Honey. Bread was a little salty but still very good.

6th Course Rib Eye My Rib Eye was very chewy rare not Medium rare. My Poched Carrots were Raw charred Carrots the Bone Marrow was very good with the sauce.

7th Course Duck This was the worst dish of the whole tasting Coriander cured duck breast WTH Take a beautiful moscovy duck breast and dry the living h* out of it. I have never in my life seen anything so insane. It was like eating duck beef jerky The mustard seed had a good texture but very overpowering for something like duck. The Radish what you would call an inapplicable garnish that has no place on the plate. The Duck Terrine was good the Burnt Cabbage was ok could have been seasoned better.

8th Course sweet Potato And Gelato This was very interesting but at the end of the day it was a cooked sweet potato with inedible skin around the potato as well as blueberries and pistachio Gelato. The best part of this dish was the Caramel.

9th Course Chocolate Almond Cake Very very Rich. The Meringue helps but over all this isnt ballanced at all very bitter Chocolate with little Almond after Taste.

Overall I see that rainbird is trying to do something nobody else is doing and I do give credit where credit is due however to be a very successful restaurant the food has to be superb I think the chef is trying to do too much and his story gets lost in a really mixed and weird translation of food that has not been properly cared for or loved the way it should be. I would like to return to rainbird one day when when they have worked out the kinks of consistency.

This has nothing to do with the fact that I asked to see the kitchen and the chef told our server no because there was water everywhere. Every great restaurant every great team is proud of their kitchen at all times.

Overall cost of the Meal 2 guests with Tips valet and Server...

LOW QUALITY OF FOOD FOR $ NEEDS IMPROVEMENT * CONS: Well we came back 3-25-23 ( see below first review first visit) so here it is : DUCK WAS STILL TUFF VERY BAD UNEATABLE . SQUAB WAS RAW . FIRST COURSE LARGE AFTER TASTE DUCK LIVER . DROPPED 700.00 DINNER NOT WORTH THE COST . SECOND COURSE CRAB SUPER FISHY AFTERTASTE

PROS: GREAT SERVICE SEBASTIAN DID 5 star , AMBIANCE 5 star , FILET M DELICIOUS, HALIBUT DELICIOUS , THE BREAD AND CONDIMENTS BEST OF THE NIGHT .

OVERALL: 2 star - For 100.0 a plate not there yet , way over priced for quality . Chef needs to taste test and have his staff taste test his wild creations . The flavors need to be delicious across the board for 100.00 a plate . A few dish’s taste good . WILL NOT BE BACK TO DROP 700.00 a meal UNTIL REAL IMPROVEMENT MADE. Went to dinner on 3-19-22 Honest Review Will Be Coming Back

1: starter :was fermented potato mousse with fish roe was very bad fishy salty super pungent 2: First :Abalone with mushroom/ sauce olive oil was delicious except Abalone was over cooked under beaten for a mollusk an so rubbery was uneatable . 3: Bread: was house made Delicious, very buttery toasty with a dash of sea salt we had two orders 4: Entree: Ribeye and sauce was fabulous very small 2-3 ounce carrot sides were good but under cooked crispy not able to cut with fork Entree: duck : Sides were delicious cabbage and potatoes were seasoned well prepared Duck breast was very thick and pink no crispy skin , not tender , no juices or sauce somewhat dry. Needed to be sliced perpendicular in 1/8 -1/4” slices to veins , with some type of moisture weather sauce or natural juices something more. 5: The desserts : the walnut chocolate mousse cake was delicious not to sweet moist, great with the cappuccino smooth great coffee, the sweet potato with berry sauce was very earthy not sweet was enjoyed . The almond custard with biscotti and almond ice cream was smooth creamy not to sweet and delicious. Waitress: Ms Montana was fantastic, experienced very well versed , pleasant an had excellent service Atmosphere: very classy , elegant with pleasant surroundings, servers were well dressed clean cut looked very professional.

OVERALL: Our opinion is chef needs to check flavor & quality of dishes before served . Didn’t mind waiting 3 weeks to get in or a 90 dollar a plate FOR dinner . To many discrepancies for the cost of fine dining Hope the Chef & Managers take notice of reviews and improve the items on menu. We would like to continue dining here.

E D 35 year business owner...

We decided to drive an hour to come here for brunch, drawn by the intriguing menu. The overall experience was good, and the price point of $38 per person certainly offers value for money.

Dishes Reviewed:

Grits: Enjoyed the quality of cheese, pancetta, and the creamy texture. However, it was incredibly heavy and could use some acid to balance the richness. The greens were too stringy and had to be picked out.

Pancake: A very good pancake with delicious syrup. Would have preferred a simple high quality grass-fed butter over thyme butter.

Eggs Benedict: An interesting departure from the classic, with an excellent gravlax. The brioche and hollandaise were areas of contention, with the former having an odd texture and the latter missing the traditional buttery flavor. I think the interpretation of the Hollandaise is acceptable, but I think the brioche has to go.

Pomme Rosti: The skirt steak was fantastic, perfectly cooked with a luscious marinade. However, the dish itself didn't meet expectations in terms of its traditional recipe and the taste of chorizo. I probably just wouldn't call it a rosti so that the expectations are different.

Malted Beignets: A standout dish with a soft fluffy interior and a crunchy exterior. Could use more honey and jam on the plate. But, a truly exceptionally execution.

Stroop Waffle: Fine, but lacked sweetness and could benefit from more syrup or honey.

House Made Bacon: Quality meat sourced but the preparation was disappointing. Felt more like an afterthought than a culinary experience. I think there's a chance to turn this into a signature dish that people just come for, but as of now it should be consideration to take it off the menu.

Duck Fat Fries: The confit preparation made them dense. Would benefit from a triple cooking process for a better texture. Huge disappointment.

Ambiance and Service: The restaurant boasts a gorgeous setting and the service is attentive. While there are a few highlights on the menu, the food feels like it's in the midst of finding its identity. Well it's not a closed door for visiting here again, it'll probably be a little while before...