"It can be a tough task reimagining a historic establishment like the restaurant at the Inn at Mattie’s Tavern, Auberge Resorts Collection, but chef Rhoda Magbitang deftly balances meeting the expectations of longtime guests with making the menu her own. Start with the warm focaccia served with butter before settling into platters of squid ink rice and delicate Central Coast abalone. A chocolate souffle to finish is a must." - Cathy Chaplin, Eater Staff
Cathy Chaplin