Pork-Extravaganza

Today's review is UG road edition, featuring The Vintage Restaurant at Stone Hill Winery. We were on a get-away for our first anniversary, with all major events (eating, sleeping) planned by Tim. Since I plan 90% of our food outings and Tim plans for Red Lobster, I wasn't sure what was in store. He assured me he "did his research" and since I had been to Stone Hill several times but had not patronized this winery restaurant, I was excited to check it out.

Tim booked The Vintage several weeks in advance, which turned out to be necessary, as on a Saturday night IN MARCH, there was a 90 minute wait. Sheesh. We arrived about 30 minutes early to have a free wine tasting to determine which wine to order without hesitation. It was a pleasant surprise to see a minimal (1$?) mark-up of the wine; even though all of the offerings are estate bottled, this is where most dining establishments keep their bottom line in the black. We opted for Hermannsberger, which can only be said we a pathetic German accent, which tastes something in the Pinot range. To start off the meal, the only option Tim saw was a variety of cured sausages, so that's what we had. All three were good, but the Knockwurst was especially outstanding. Tim had a 6 oz. filet that was good-but not the best he's had-and I had pork schnitzel with a sauce recommended by our waitress which was underseasoned and nothing to write home about. The schnitzel was good, however. My "traditional German dish" came with a salad and more "traditional German sides," of which I chose spatzle and potato pancakes. Full.

But of course, we couldn't pass up dessert. Tim had the cheesecake and I had carrot cake, both totally unnecessary after pigging out but might as well keep going in that respect.

The clientele did scream "Missoura" with Tim and I feeling slightly overdressed in a sweater and button down shirt. There was even a Chad Kroger doppelganger sighting.

http://www.stonehillwinery.com/locations/hermann/restaurant/dinnermenu.aspx