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Tried Heidi's for the first time this weekend. I doubt I'll be back for dinner without some improvements. Despite two of us calling to check on the vegan options, our waiter informed us that the sweet pea soup was not vegan as we had been told, but I could get the ranch salad with a vinaigrette substitute (which ended up being a side of olive oil and a side of vinegar). I found the chickpea tofu entree to be really greasy, but the carrot puree and spinach were enjoyable. For dessert, I ordered the cherry sorbet that was supposed to come with marigolds and a peppercorn polenta. I guess the marigolds and polenta were not vegan because all I got was the sorbet (for the price of the full dessert). The sorbet was enjoyable, but should not have cost $7 for a single scoop. I enjoyed my beverage and found the waitstaff to be very accommodating (but not very upfront about what I was being served and charged.)

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Heidi's carefully-crafted menu changes seasonally but it always has one vegetarian or vegan appetizer and entree. The winter menu currently features a butternut squash and potato soup with plum oil, brussels sprouts and pepitas as well as an entree of house-made tofu served atop red lentil puree with apple and rutabaga sauce. The other offerings are heavy on the meat and seafood but with new menus every season, vegans and vegetarians will be able to find new dishes to try with relative frequency.

Chef Stewart Woodman is one of the local media's most talked about chefs and his restaurant does not disappoint. Small, intimate and elegant with nearly flawless service, it is the perfect venue for special occasions (but not large groups). The food is plated with precision and creativity and the layers of flavor embedded in each arrangement are a joy to discover.

The serving size, as seems standard for more upscale restaurants, is very small so expect to order multiple courses or to sample heavily from the bread plate. If you have the money, it's well worth investing in an experience here.

On my visit last night I ordered the soup and the tofu - all were delicious and so unique. I ended the evening with cherry sorbet topped with marigolds, a wonderful fusion of sweet, tart and floral. I would give it five stars only if it had a few more options for vegans but it is still one of my most delightful dining experiences.

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