Three Six Bistro — Restaurant in Ocala

I drove two hours to celebrate my 20-year anniversary here, and unfortunately, the experience was disappointing. We had an 8:45 PM reservation, only to be told on arrival that the kitchen closes at 8:45. If that was the case, they shouldn’t have accepted the reservation—it felt rushed from the start.

I’m in the fine dining industry myself, so I understand things can go wrong, but the way our concerns were handled was unacceptable. Our crab fondue appetizer was served cold, and no effort was made to warm it up. We had out suspicions that it was actually the bisque as it was a soup like consistency vs a hot,cheesy fondue My best friend’s Wagyu, was okay and the chef did master the black truffle mashed potatoes. My duck was burnt, the rice was lukewarm, and the vegetables were served intentionally cold- taste/texture of coleslaw. I asked for hot rice and a bit of teriyaki sauce to help with the burnt flavor, and instead was brought a new side of teriyaki rice—at least that was hot, ironically enough.

We were the only table in the restaurant, so there was no excuse for the lack of follow-up. Not one item was comped—not that we expected it, but it would have shown some care. The bill came to $197, and I still tipped our server Riley $50, because the food wasn’t her fault. Reiley was polite yet distracted with her side work, we had to both ask for her name ,as there was no introduction, as well as ask for steam knives. But it was frustrating that my simple feedback was brushed off as “the kitchen’s call” rather than just being fixed.

This place could’ve turned the night around with just a little effort, but sadly, that didn’t happen. I don’t usually leave negative reviews, but this was a letdown—especially for such a...

Been following Chef Langan for over 25 years, and he never fails to deliver the goods! Hailing from the Seattle area, he has proprieted several restaurants, most recently the highly regarded Flavour Bistro in Duvall, Washington. Three six picks up where Flavour left off, presenting a seasonal menu incorporating local, farm-to-table ingredients. Folks, you've got a real gem here! We had the alligator spring rolls, seafood empanadas, wild mushroom bisque, and a clever "deconstructed grilled Caesar salad" to start. For mains we each had the filet mignon in an unreal demi-glace, with potato and seasonal veg. For desert we had the "Zongo," essentially bananas Foster wrapped in a tortilla and deep fried (are you KIDDING me?), then dusted with cinnamon sugar and served à la mode with a caramel drizzle. All the things!

Food built upon high quality ingredients and prepared with such skill will leave you feeling immensely satisfied and fully nourished, not merely "fed." The three six meal is an experience, and ours left us buzzing. Why can't every meal be like these? Foodies and noobs alike will be blown away.

The wine list is excellent, showcasing several selections from the Pacific Northwest as well as more traditional regions. Creative cocktails. Service en pointe to match the fare. Shout out to Lisa for taking such good care of us!

Central Florida (the whole damned world for that matter), hie thee to three six bistro post haste! (The place is quite compact, so reservations are a must.) Sometimes we all need that splurge that reminds us that life and its troubles can be punctuated with pure joy. You'll be...

Who is ready for a Michelin Star experience in Ocala? If yes, this place will not disappoint! Tip: Make reservations! It is Friday night, we are seated and given truffle Parmesan popcorn to start the meal. There is a weekly menu based on what is in season and if you can't find what you want on the menu just tell them what you want and the chef will make it happen. We decided to eat family style and ordered the curry clams, the beef Wellington and the smoked scallops. Let's start with the clams, just throw the bread into the sauce to soak. The clams were tender and delicious but that sauce was amazing! I asked for the remaining sauce to go and had it with pasta for lunch the next day. Moving onto the beef Wellington, you don't get a steak knife, the butter knife will suffice as it is really that tender and the pastry is flaky and perfectly baked. Last entree was the smoked scallops. The scallops come out in a glass dome for the ultimate presentation. They are sweet and perfectly cooked. Besides the food tasting amazing, it is also beautifully plated with care and creation. Lastly dessert. Save room to savor the Zongo which is his spin on bananas fosters meeting churros and cheesecake. We enjoyed this with a glass of port. I highly recommend this gem and so happy that the chef decided to make his...