It all started with a walk through the grounds at Bernardo Winery. We were supposed to meet at 4pm on this Saturday afternoon to enjoy some of the shops and other Christmas hoopla that goes into the holiday season.
We arrived at 4pm awaiting my son, Daughter-in-Law and Granddaughter to walk her through to see Santa (HUGE . . . HUGE line). Well forget about that, lets go get some food. “From here Vintana looks pretty good”, my son says. So we’re off for some friendly cocktails and a bit of fine flavors Vintana is known for. We ask to be seated but are faced with a 2-hour wait. “Forget that, I just called Decoy and they can sit us in 3o minutes”, my Daughter-in-Law says. “I know you’re not to keen on going there since our last boondoggle”, she continues. I tell her it’s fine and I would like to see if they had changed any for the better. To my surprise, it was better . . . but not only the food.
I had mentioned to my son as we finished our supper this evening, and being asked by others at our table, what I thought of the meal tonight and how it compared to Vintana and the previous visit here at Decoy. My response was, “it is definitely much better and closer to my expectations” for a great customer experience, but I also mentioned that it wasn’t just the food or menu changes since its opening. I said they must have hired a new or fired the old General Manager, Chef or staff as our entire experience had vastly improved. This experience was mush closer to what I expect from a 4-star experience similar to Vintana.
Upon arrival and being seated at our table, my son ran into the owner of the property company that owns the properties of several 4 star restaurants with adjacent resort. I guess he and my son have known each other for years as my son, at one point had interests with the company and plays soccer with the owner on the weekends. Something like that. Now I don’t know if their shaking of hands and introductions may have spawned a fresh, and quite possibly their best, server; but everything seemed to go off without a hitch tonight. Even the timing was just about perfect. The ONLY thing I found off this evening was the temperature of the food coming out of the back. Seems like the timing and expedience out of the kitchen had produced only very warm food (heat lamp) vice sizzling hot temps expected for a Rack of Lamb, Braised Lamb Shank and Scallops. Seems that the only sizzling hot plate were the Penn Cove Muscles that were tastily smothered in tomato, wine and just the right amount of Spanish Chorizo. A lot of tomatoes . . . but good. The presentations were good and consistent. The wife and I got charged an extra $4 for a splitting from the kitchen, but they were identically delicious plates. Of course, we were first introduced to the menu from our server who was excitedly explaining that “It’s completely new”. I believe I remember, as were also pointed out from our server, a couple of items that had remained.
Part of the odd enjoyment of the evening was upon our first stop while at Bernardo Winery as I had previously mentioned. Well my Son’s small family was 2 hours late that afternoon. The wife and I had decided to see what food abounds at Bernardo Winery since we are remotely acquainted with the owner of that joint, also through my son. The wife and I figured we would just sit, relax and enjoy a glass of wine and check out an appetizer or two while waiting for the fools . . . the kids that is, . . . and our Granddaughter. We sat, ate, and drank and also watched the amount of patrons there were at Bernardo to see Santa, shop and possibly visit another food event. But that wasn’t the food we were looking for. We wanted to see what was at the every day eatery on board Bernardo.
Café Merlot was an experience that was an overall, meh! With our menu disintegrating shortly after take-off, my Linguini and Clams, or something like that (their current menu is not available on line) had changed to Linguini and Shrimp. The sauce and flavors were fine, but the presentation was possibly as it should have been, with the sauce and shrimp all together in the same pan as the pasta; because all but one of the shrimp ended up underneath the 4oz portioned pasta. I wasn’t impressed upon arrival but the flavors were quite delicious especially with the bread that came with a very unattractive looking olive tapenade tray. The tapenade tasted fine but was, again nothing food porn was missing.
I guess I am now again curious to visit Decoy again, both up and downstairs at Dockside. I am also interested to begin visiting some of the other resort restaurants owned by this company. My son has been to another; Heat, in Lake Havasu along the Colorado River.
So I don’t yet know that I owe anyone an apology for my previous scathing review of Decoy, but I may feel the need someday after their history proves to hold culinary values.