Kim S.

This was an incredible dining experience. The restaurant itself is absolutely amazing. The tables are set very elegantly and the chandeliers are stunning. Our server Aaron was attentive and personable. We ordered the chef's four course menu. The first course ( not pictured) was a perfectly cooked grilled scallop over shiitake mushrooms drenched in a lobster bisque. Our second course was a short rib topped with foie gras. The gnocchi around it had Gouda cheese inside. The next course was a Chilean sea bass with a roasted red pepper sauce, wasabi mashed potatoes and grilled bok choy . The best part of these courses is that Chef Tony came out each time to finish the plate and explain each component. This level of service is remarkable. I would wholeheartedly recommend this establishment.

Jeff R.

Another 5-star evening. Food here is always good and special. Pricing is high but well worth it

Leslie B.

I found this lovely romantic restaurant by accident and I'm so glad I did. The ambience, food, and service were outstanding. They even have a Ted Lasso table at the front-if you get the joke. (They don't call it that) Everything was delicious, my Old Fashioned was on point and they have an excellent wine selection. I wasn't a fan of the very sweet sangria, but you might be. You'll enjoy this restaurant!

Lauren S.

This place was both on my list and hub's list to try so he decided it would be cool to reserve a table for our wedding anniversary. Unfortunately, hubs did not look at a recent menu or their website prior to making the reservation. I have been eliminating animal products from my diet lately and there were not many items I would have chosen either way. We arrived on time and hubs provided the information relating to our reservation. It was not busy in the restaurant and it was a Friday evening. We were offered flat or sparkling water by the hostess that sat us. I chose sparkling and hubs chose flat. The flat water was brought to my husband but I did not receive the sparkling water. Another person came by and offered me water, to which I said sparkling again but it still was not brought over. When our server greeted us and asked about water, I requested sparkling again and it was finally delivered! We were brought bread and it was sooooo good! I was disappointed because there were only 3 tiny pieces for us to dip in the butters. I did like the different flavored butters regarding the flavors and uniqueness of them. I had troubling deciding what to eat so I just went with the wedge salad. Hubs ordered the short ribs. The wedge salad was okay. There was not a lot of dressing for the amount of ingredients in the salad. Hubs offered me some vegetables and the mashed potatoes off his plate, which were really good. Hubs enjoyed his dinner but said it was not worth what the charge was. The dressing did not taste like typical bleu cheese dressing so I became nauseated after a while. Hubs ate the rest and agreed with me. Since I did insulin already, we decided on having dessert. It was definitely unique. There was gelato, fruit, and macaroons! A little bit of a mess but still yummy. The bill was a little insane. We were charged for the sparkling water, which after waiting all that time was as not worth it. We were given warm and moist towels at the end, which was a nice touch.

Tracy S.

Came to Katya Vineyards on a solo mission. Being that I was alone I sat at the bar. As I came in I was greeted by a hostess. She was very pleasant and took me to my requested spot at the bar. The bar tender was prompt and on top of her game. She gave me a menu and sat me up with a sparkling water with lime. I had an awesome seat with a very right in to the kitchen. From my view it was very clean and organized. To my surprise, the owner/chef was behind the line garnishing and putting food in the window. I then found out that the hostess was the wife of the Chef /Owner!! I love family owned restaurants!! Everything is done with love and Kayta Vineyards is no exception. For starts I got the Waygu Tartare. It was epic. It melted in your mouth!! They served little toasted bread with it. To my surprise. They were warm and perfectly crunchy but soft in the center. Chef paired this all with several sauces. The Truffle Aioli was a perfect pair with the flavor and seasoning use in the meat. Bottom line absolute Banger!! Next I had the Wild Mushroom Soup. Again it was creamy and earthy as you would expect with a hint of truffle and the smoky bacon garnish. it was a rich decadent soup. Again Banger all day!! I then moved to my main U-8 Scallops on top of Lobster raviolis with a saffron cream sauce.. this dish hit the spot!! Perfectly seared Scallops that melt in your mouth. The homemade Ravioli was the best. Super special. Kayta Vineyards hit the spot. The only thing that I have to say negative was the food came out a little rush. I was hoping to pace my meal a little slow. Over all!! Can wait to go back.

Kelly G.

Service is always top notch. I normally get the Sea Bass but tried the gnocchi and was very pleased! The sauce it was in was addicting. Katya is one of our favorites and we will always be back! Love that Chef Tony comes to the table and adds special touches to each dish such as red pepper foam or shaved truffles. You feel like you're fine dining in an elegant atmosphere because you are!

Danielle P.

We had a reservation for 4. Our friends used the valet service which was convenient while my husband and I were able to find street parking close by. Our table was ready as soon as we arrived. The temperature inside the restaurant seemed a little above normal but it wasn't terribly off putting. It may be more of a problem for patrons in sport coats and/or evening style full length gowns. We ordered an old-fashioned, mojito, and Moscow mule which were all lovely and served quickly. Water glasses were always filled and our server was very attentive. Our meals were great although I will say that they did seem slightly overpriced and I would have liked something other than pumpkin ravioli as it was a little too sweet for me with the scallops. My meal came out just a minute or two after my friends' and husband's food and we were apologized to profusely for the error which we didn't really even notice. The chef personally visited our table to apologize and offer us a complementary dessert which was very kind. Overall, it was a lovely evening and we recommend it.

Corinne F.

We celebrated another anniversary with the wonderful team at Katya's. Chef Tony wowed us again with every bite being a delight. The service was impeccable with wonderful pacing of the meal. As always, everything is on point at Katya's!

Beth L.

What an elegant girls night out! We ordered three meals and all shared and I am so glad we did. The Ossobuca is massive and could be shared just by itself. It can be cut with a fork it is so tender. The duck breast was bacon wrapped and lost a little bit of the traditional flavor of the duck but it was also delicious. I am a fan of bacon though! We had the seared scallops and fresh lobster ravioli. The fish roe on the side was a little too fishy but please note that I am also not a fan of caviar either. It was all very good! The staff is attentive, knowledgeable and clearly wants to make sure that you enjoy your visit. We had the dulce de leche cheesecake and I don't even have a picture because it was quickly devoured even though we were stuffed. What a great way to end a good night with great friends.

Lori M.

Gastronomique Superb How do I begin to explain the experience that I have just experienced at Katya Vineyards... We were greeted immediately by father Katya (David Sokol) like we were new friends, then ushered to a perfect table decorated for the occasion with a lovely welcoming note for my birthday. A Knights Templar standing ceremoniously at the ready. We were "catered-to" by Katya (Katherine), namesake and daughter to the restaurateurs, and her cohort Damani, soft spoken and eager to please. We shared the restaurant with other patrons, but it felt like we were their only table - that's what I mean by "catered-to", not just served. The menu choices were mesmerizing and tantalizing. We decided on variations of the four course pre fix with the wine compliment - after all, who could possibly decide on one's birthday? My husband ordered the opposite of myself so I could taste everything...do you get the feeling I'm a foodie? We gave Katya and Damani our orders, then Katya asked us about wine. I thought we would have what was printed on the menu, like it or not, which we were prepared to give a try for better or worse. Katya didn't make any assumptions and asked us what kind of wine we liked. Disguised as a soothsayer of wine sorts on Halloween night, she made masterful choices that I didn't even know I would like. I might not tell you every item of every course - since Chef Tony Deras changes his menu weekly, which in itself is mind boggling - but without further ado, I'll do my best. My first course, a pear and four-cheese pasta purse - delicate and unexpected - paired with a perfect Marfil cava - tiny bubbles, not too sweet,not too dry, "just right" said Goldilocks. For his first course, my husband ordered the fresh Burrata on a crisp lightly fried eggplant with a tomato cream - and let me tell you, this is when my pulse began to rise - I must have eaten half of my husband's appetizer....and jokingly cursed the chef knowing this eggplant appetizer was gone to me forever as we live hours away. My second course, a freshly picked, (at least it tasted like it) baby green salad with a dressing I have never tasted the likes of - notes of citrus,not tart or acidic, and herbs well blended, never knowing where one stops or begins. If I had a lid for the dressing, that cute little decanter would have found itss way in my purse!. My husband's second choice, a pumpkin bisque with candied bacon and just the right dashes of white truffle. Now I have to say, I always complain I dislike pumpkin -, well, well, whose got pumpkin on her face now? Would it be inappropriate to have a lipsmacking emoji? My third course, a roasted duck on fresh egg pappardelle in pumpkin saffron cream - yeah, yeah keep you're snark to yourself. The duck accompanied by pumpkin saffron cream was flavorful and at the perfect temperature and doneness. Clearly, Chef Deras needs to make all my pumpkin dishes. My husband had the scallops on pumpkin mascarpone ravioli for his third course. I must say, other than killing (bad choice of words?) your scallop by overcooking, I feel like you can't do tons with the flavor, but not this chef. If you close your eyes, and bite into his scallops, they are like a fine wine-a beautiful top note that I haven't tasted anywhere else, followed by meaty and tender, then straight down my craw. At this point, I'm pretty sure Chef Tony is a masterful magician, the Dumbledore type, creating secret concoctions, infusions, and creamy truffle spells. I felt like I was having food and wine orgasms (for those more modest, squeaks and shrills) - my shreaks after the first delectable bite of every dish imbibing on each new sip of wine or champagne. I was glad we were in a small, cozy spot in the room close to live music, under the protection of the poor Knight. For dessert, my husband indulged in the dark chocolate and roasted peanut layer cake. It didn't take Mr.Peanutbutter-Addiction any time to make his choice. I had the creme brule' cheesecake, it was subtle, airy, and creamy. My husband said it best, "It's the journey of a cheese cake, in every bite". My only regrets... realizing that I would never be able to recreate any of these incredible dishes, not even the damn eggplant, and that I had to walk out the door and leave the magical magician Chef Tony Deras and Katya Deras, the soothsayer of wine, behind me.

Raelene M.

Amazing food impeccable service! Hubby's birthday was truly special here. Ambiance was perfect for our get together, but was private enough for a romantic dinner

Anna and AJ are amazing human beings. The service was absolutely amazing, the food was great and the attention that the chef showed to the detail was unbelievable.