“So, kudos to the service and culinary team for another memorable night at Zino's. We had such great service and food. We went to the bar and had the greatest cocktails ( matcha tini and a paper plane ) and then went to the table and had the BEST service by Alex. Started with mussels and carpaccio, followed by the two tags. We took dessert to go and had the Amarone for dinner. Can't wait to go back.“
“Harvest was such a special place for the first night of our wedding weekend. We did a full buyout of Harvest and did a cocktail hour with buffet dinner. The Sonnenalp staff was so great to work with in planning the event (Maggie Corrigan was our event planner) and helped walk me through each detail I needed to think about and provided great advice as we thought through decisions. I loved how many good wines there were to choose from and the bartenders night of were great with making cocktails and also being fast so guests were not stuck at the bar waiting. We brought in zero flowers, event rentals etc. and thought the room was totally beautiful as is. The food was also great. We did the signature buffet and thought every dish was great, including the dessert. Overall, highly recommend this as an event space. It’s truly beautiful and the outdoor cocktail space I think is unmatched, and the staff were so professional and great to work with.“
“Been to this nice restaurant many times and it’s always first class. Tonight my wife’s chicken was excellent. The wine was great. However, the Manhattan steak was not so good. The one that was brought out was extremely tough and even hard to cut into. Our lovely server offered to bring out a new one but I said I would fight through it. To her credit, she insisted on bringing out a new one and I asked for it to be Medallion cut. The replacement came out and should have been medium rare, but when I laid out the cuts it was simply very rare to raw with lots of fat as well. I simply refused to eat it and told her to just take it off the bill. To my surprise the wonderful Manager Dana immediately came over and admitted that they failed on the steak. He explained that they usually get great cuts from the provider, but recently not so much and he actually called the owner and told him they simply can’t be offering this kind of steak as this was not the first bad cut he has seen this evening. Dana did not charge me for the steak as well as the wine and offered a free desert. Dana did exactly what I’d expect a Manager to do in this caliber of a restaurant and that alone makes me want to come back again whichever we will do so!“