Been coming here since a child. I love it, it makes me feel like home.
ROBERT SWONGER
The beat Foie Gras and Chocolate Sphere , anxiously awaiting their reopening . Thank you for always providing wonderful experience!
Google user
This restaurant is obviously one of the tastiest place to eat in the neighborhood. Always when I visit this place I am truly happy. They preserve their very high standard service and the topmost level of meals they serve. You definitely will enjoy this this restaurant. Highly recommended.
Austin B.
Came here with my girlfriend a couple months ago and was impressed with the service and quality of the food, pricing seemed right and the food was out quickly.
Vicent L.
The food is delicate and tasty. The sight outside is great. The service is considerate.
R Terrell
A favorite location for delicious French food. I give this spot two thumbs up. Nothing but pleasant experiences here. The place has a nice feel to it. Food is similar to a cafe in Portland I loved.
James Grimaldi
Definitely the best part of my stay at the Hotel.Our Sommelier was so freaking cool. I learned more about wine that day than I learned in 3 years working in a fine dining Restaurant
Alistair Cruz
I told my friends about this restaurant with my warmest recommendations. I go to this restaurant often. This recommendation is always successful. The dishes they serve are yummy and the crew is generous and cooperative. Whenever we eat in this place we pass a gorgeous evening. I recommend this place with pleasure.
Kim W.
Every ingredient is extra FRESH and of the best quality. If you're hungry and wanna fill up on steak and mashed potatoes this is not the place. If you're looking for a nice, relaxing place with unique food and unique combination of flavors I recommend this place.Not all the food was to my liking but I'm giving 5 stars because the quality was excellent, and I enjoyed experiencing the explosion of flavors.That octopus dish was soooo good and I've never seen those ingredients put together at any other place.
We love the Studio Restaurant, but we were unsure what to expect since the departure of Chef Strong. Luckily, the food quality and presentation have been surpassed by the new head Chef Ben Martinek, so we were very pleased with our discovery. Impeccable service by a professional wait staff with the perfect ambiance and killer view not to be rivaled by any other establishment. The staff could polish up a little bit with the table service from too much reaching rather that presenting the dishes from the right or left of the diners. Same situation with the removal of the empty plates, although this was less important than the great overall experience. Studio still remains our favorite restaurant in Orange County worthy of a solid Michelin 2 stars.
Gary I.
Grand Hôtel Tremezzo is on the shores of alpine Lago di Como, short traghetto ride from Bellagio. "One night only event featuring a curated menu that showcases the most celebrated dishes from GHT's renowned restaurant, La Terrazza Gualtiero Marchesi". Presiding Chef de Cuisine Presazzi studied under the renowned master of la cucina nuova Italiana, Gualtiero Marchesi who passed away in 2017. Chef Presazzi presents a menu di gustazione in honor of the old master. 1) Goat butter; Sweet "Euro" butter; Myer Lemon infused butter Japanese Nori/green seaweed milk bread; Multigrain, rough seed roll; unexpectedly dry Brioche. All the above is standard Studio fare. 1a) Badoit sparkling French water 2) Astice in Salsa di Peperoni: Deep crimson & cream white Claw & half tail of Maine Lobster sous vided, perfectly for smooth silken exterior & moist, sweet, meatiness. Seafood sauce velouté tinted by fresh sweet red bellpepper & tomato w/ hint of sweet gastrique. 2a) Ca' del Bosco, Franciacorta, Brut Cuvée Prestige: Chardonnay, Pinot Bianco, Pinot Nero. Metodo Tradizionale/Méthode Champenoise: Golden, dry minerality, citrus zest, unripe pear, yeasty, acidic, almond tones. 3) Riso, Oro, Zafferano: Golden orange saffron dyed Arborio rice Risotto. Al dente rice in a sea of rich, cream, butter, Parmigiano Reggiano. Cheesy, velvety w/ red saffron threads elegantly floating. Distinctive saffron scent. Largest square of shiny, dazzling golden sun of gold foil sitting at the exact epicenter of this sumptuous dish. 3a) Bramìto della Sala Chardonnay, Umbria, Italy 2016: Riesling like slight diesel, sweet-sour, bitter grapefruit, candied citron 4) Branzino Selvatico alla Mediterranea: Braised soft, plush, mildly fishy, wild Mediterranean seabass. Modulated by cured, salty, earthy black olives, sour capers, parboiled sweet tomato, mildly medicinal celery sauce. 4a) Venica & Venica Sauvignon Blanc, Ronco delle Mele, Collio, Italy 2018: Musky meyers lemon zest, nail polish, sour-sweet, lemon curd. 5) Filetto di Vitello alla Rossini del Marchesino, Spinaci, Pinoli, Uvetta: Marchesino refers to Teatro alla Scala Il Marchesino, a ristorante established by Gualtiero Marchesi in La Scala Opera House, Milano, Lombardìa. In French cuisine most things titled Financière or Rossini connotes luxurious ingredients. In the case of Rossini, the Italian operatic composer, was enamoured of rich foods so it may include truffles, foie gras, rich dark sauce along w/ filet mignon. Veal filet is sous vided, grilled w/ good butter, soft meaty. Baked plump chicken liver looking like the Winged Victory of Samothrace crowns the filet. Both are drizzled w/ a caramelized, demi-glace Madeira red wine sauce as well as on soft green spinach, pine nuts, raisins, two shavings of truffe de bourgogne/black truffle. 5a) La Rasina, Brunello di Montalcino, Tuscany, Italy 2013: First exclusively Italian varietal, Sangiovese presented this evening. Touch of ammonia, wet earth, black plum & cherry compote, oaky, resiny, acidic. 6) Millefoglie di Ovis Mollis | Crema al Mascarpone e Frutti di Bosco: Ovis Mollis is in Latin for fluffy sheep describing 3 tiers of airy, light, brittle Millefoglie "cookies" sandwiching mildly sweet whipped Mascarpone cream & fresh fruit blackberry, strawberry. Plating includes artistically placed blueberries, raspberries, blackberries, mint leaves, trail of strawberry coulis. Simple understated dessert to not oversatiate the appetite. 6a) Banfi, Florus, Moscadello di Montalcino, Tuscany, Italy 2012: Made from late harvest Moscato Bianco, probably the oldest of the Moscato varietals. Dried on the vine to concentrate the sugars. Reminds me of Ben Ryé Passito Di Pantelleria. Reddish brown, raisin like sweetness yet modulated by acid, bitterness, earthiness. 6b) Mignardise: Flute of Meyers Lemon Limoncello straight from the freezer. Ultra sweet, clean, acidic, musky, lemon-orange scent. Refreshing sweet tone to signal the end. Service at Montage Studi
Immanuel Valencia
At the first moment you enter this restaurant team give you an enjoyable feeling. Very congenial waiters, it is a lovely restaurant to to go out with your friends or with your date. tasty cuisine, professional chef de cuisine, decent pay and nice service. Warmly recommended.
Atlaz
We celebrated my darling husbands birthday at the Studio recently with our son and daughter in law. From the moment we entered the restaurant until our departure, we were treated royally. Our waiter was knowledgeable and professional, offering wonderful suggestions. We dined on fabulous oysters to begin our meal, followed by a delicious truffle risotto. The salads were beautifully crafted and so very tasty. We enjoyed the Seabass and Salmon, both with creative, savory preparations. Our drinks and wine were lovely as well. It was another memorable evening in our album of special occasions. Thank you to the wonderful staff for creating the superb dinner/evening. Sincerely, Carol Zalta
David Stansell
I have had many wonderful meals in my life. This was absolutely one of the best. The overall experience was amazing. All of the flavors were interesting. Service was top. Very special. Will be talking about this one for a while.
Outstanding fine dining in a beautiful locale.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Olive Sourdough Bread, Roasted Pork Belly, Braised Mediterranean Octopus Carpaccio, Blueberry-Lemongrass Crème Brûlée, Sautéed Hudson Valley Foie Gras, Lobster Risotto
Been coming here since a child. I love it, it makes me feel like home.
The beat Foie Gras and Chocolate Sphere , anxiously awaiting their reopening . Thank you for always providing wonderful experience!
This restaurant is obviously one of the tastiest place to eat in the neighborhood. Always when I visit this place I am truly happy. They preserve their very high standard service and the topmost level of meals they serve. You definitely will enjoy this this restaurant. Highly recommended.
Came here with my girlfriend a couple months ago and was impressed with the service and quality of the food, pricing seemed right and the food was out quickly.
The food is delicate and tasty. The sight outside is great. The service is considerate.
A favorite location for delicious French food. I give this spot two thumbs up. Nothing but pleasant experiences here. The place has a nice feel to it. Food is similar to a cafe in Portland I loved.
Definitely the best part of my stay at the Hotel.Our Sommelier was so freaking cool. I learned more about wine that day than I learned in 3 years working in a fine dining Restaurant
I told my friends about this restaurant with my warmest recommendations. I go to this restaurant often. This recommendation is always successful. The dishes they serve are yummy and the crew is generous and cooperative. Whenever we eat in this place we pass a gorgeous evening. I recommend this place with pleasure.
Every ingredient is extra FRESH and of the best quality. If you're hungry and wanna fill up on steak and mashed potatoes this is not the place. If you're looking for a nice, relaxing place with unique food and unique combination of flavors I recommend this place.Not all the food was to my liking but I'm giving 5 stars because the quality was excellent, and I enjoyed experiencing the explosion of flavors.That octopus dish was soooo good and I've never seen those ingredients put together at any other place.
Restaurantji Recommends
We love the Studio Restaurant, but we were unsure what to expect since the departure of Chef Strong. Luckily, the food quality and presentation have been surpassed by the new head Chef Ben Martinek, so we were very pleased with our discovery. Impeccable service by a professional wait staff with the perfect ambiance and killer view not to be rivaled by any other establishment. The staff could polish up a little bit with the table service from too much reaching rather that presenting the dishes from the right or left of the diners. Same situation with the removal of the empty plates, although this was less important than the great overall experience. Studio still remains our favorite restaurant in Orange County worthy of a solid Michelin 2 stars.
Grand Hôtel Tremezzo is on the shores of alpine Lago di Como, short traghetto ride from Bellagio. "One night only event featuring a curated menu that showcases the most celebrated dishes from GHT's renowned restaurant, La Terrazza Gualtiero Marchesi". Presiding Chef de Cuisine Presazzi studied under the renowned master of la cucina nuova Italiana, Gualtiero Marchesi who passed away in 2017. Chef Presazzi presents a menu di gustazione in honor of the old master. 1) Goat butter; Sweet "Euro" butter; Myer Lemon infused butter Japanese Nori/green seaweed milk bread; Multigrain, rough seed roll; unexpectedly dry Brioche. All the above is standard Studio fare. 1a) Badoit sparkling French water 2) Astice in Salsa di Peperoni: Deep crimson & cream white Claw & half tail of Maine Lobster sous vided, perfectly for smooth silken exterior & moist, sweet, meatiness. Seafood sauce velouté tinted by fresh sweet red bellpepper & tomato w/ hint of sweet gastrique. 2a) Ca' del Bosco, Franciacorta, Brut Cuvée Prestige: Chardonnay, Pinot Bianco, Pinot Nero. Metodo Tradizionale/Méthode Champenoise: Golden, dry minerality, citrus zest, unripe pear, yeasty, acidic, almond tones. 3) Riso, Oro, Zafferano: Golden orange saffron dyed Arborio rice Risotto. Al dente rice in a sea of rich, cream, butter, Parmigiano Reggiano. Cheesy, velvety w/ red saffron threads elegantly floating. Distinctive saffron scent. Largest square of shiny, dazzling golden sun of gold foil sitting at the exact epicenter of this sumptuous dish. 3a) Bramìto della Sala Chardonnay, Umbria, Italy 2016: Riesling like slight diesel, sweet-sour, bitter grapefruit, candied citron 4) Branzino Selvatico alla Mediterranea: Braised soft, plush, mildly fishy, wild Mediterranean seabass. Modulated by cured, salty, earthy black olives, sour capers, parboiled sweet tomato, mildly medicinal celery sauce. 4a) Venica & Venica Sauvignon Blanc, Ronco delle Mele, Collio, Italy 2018: Musky meyers lemon zest, nail polish, sour-sweet, lemon curd. 5) Filetto di Vitello alla Rossini del Marchesino, Spinaci, Pinoli, Uvetta: Marchesino refers to Teatro alla Scala Il Marchesino, a ristorante established by Gualtiero Marchesi in La Scala Opera House, Milano, Lombardìa. In French cuisine most things titled Financière or Rossini connotes luxurious ingredients. In the case of Rossini, the Italian operatic composer, was enamoured of rich foods so it may include truffles, foie gras, rich dark sauce along w/ filet mignon. Veal filet is sous vided, grilled w/ good butter, soft meaty. Baked plump chicken liver looking like the Winged Victory of Samothrace crowns the filet. Both are drizzled w/ a caramelized, demi-glace Madeira red wine sauce as well as on soft green spinach, pine nuts, raisins, two shavings of truffe de bourgogne/black truffle. 5a) La Rasina, Brunello di Montalcino, Tuscany, Italy 2013: First exclusively Italian varietal, Sangiovese presented this evening. Touch of ammonia, wet earth, black plum & cherry compote, oaky, resiny, acidic. 6) Millefoglie di Ovis Mollis | Crema al Mascarpone e Frutti di Bosco: Ovis Mollis is in Latin for fluffy sheep describing 3 tiers of airy, light, brittle Millefoglie "cookies" sandwiching mildly sweet whipped Mascarpone cream & fresh fruit blackberry, strawberry. Plating includes artistically placed blueberries, raspberries, blackberries, mint leaves, trail of strawberry coulis. Simple understated dessert to not oversatiate the appetite. 6a) Banfi, Florus, Moscadello di Montalcino, Tuscany, Italy 2012: Made from late harvest Moscato Bianco, probably the oldest of the Moscato varietals. Dried on the vine to concentrate the sugars. Reminds me of Ben Ryé Passito Di Pantelleria. Reddish brown, raisin like sweetness yet modulated by acid, bitterness, earthiness. 6b) Mignardise: Flute of Meyers Lemon Limoncello straight from the freezer. Ultra sweet, clean, acidic, musky, lemon-orange scent. Refreshing sweet tone to signal the end. Service at Montage Studi
At the first moment you enter this restaurant team give you an enjoyable feeling. Very congenial waiters, it is a lovely restaurant to to go out with your friends or with your date. tasty cuisine, professional chef de cuisine, decent pay and nice service. Warmly recommended.
We celebrated my darling husbands birthday at the Studio recently with our son and daughter in law. From the moment we entered the restaurant until our departure, we were treated royally. Our waiter was knowledgeable and professional, offering wonderful suggestions. We dined on fabulous oysters to begin our meal, followed by a delicious truffle risotto. The salads were beautifully crafted and so very tasty. We enjoyed the Seabass and Salmon, both with creative, savory preparations. Our drinks and wine were lovely as well. It was another memorable evening in our album of special occasions. Thank you to the wonderful staff for creating the superb dinner/evening. Sincerely, Carol Zalta
I have had many wonderful meals in my life. This was absolutely one of the best. The overall experience was amazing. All of the flavors were interesting. Service was top. Very special. Will be talking about this one for a while.