Steve Conrad

I really did not expect this kind of dining experience in Visalia. Everything about The Vintage Press was excellent. We had a selection of the tinned meats, escargot,and mushrooms for an appetizer. The tinned meats, (think tuna, oysters, sardines, etc.) provided a variety of tastes in a unique presentation. The snails were very good. One of our group had never had escargot and swore he would never eat them ended up eating 3. For my entree I had the ribeye. It was excellent. All the members of the group really enjoyed their meals. The chef/ owner stopped by our table toward the end of our meal and he spoke with another couple out for an anniversary dinner The service was top notch and the entire experience was fantastic from start to finish. I highly recommend The Vintage Press if you are looking for the best dining option in Visalia.

+1

Caroline Maroutian

Had brunch here with my family and everything we ordered was excellent. From the brunch menu, we had the burger, salad with Atlantic salmon, and the filet mignon. They were pretty big portions so we were quite full but I’m so happy that we still chose to have dessert afterwards. We had the crème brûlée and the blood orange ice cream. They were amazing. Honestly, I’d come back just to try the rest of the desserts too. The food was great, the service was friendly, and the whole experience was really enjoyable. Definitely worth checking out!

Jennifer Sun

The Vingage Press effortlessly blend elegance and flavor offering a fine dining experience that feels truly special. Our meal begins with the Wild Mushrooms in Puff Pastry. It was an absolute delight. Golden, flaky and buttery pastry perfectly encasing a rich earthy mushroom. For the entree, we chose the Grill New York Steak, and it did not disappoint. The steak was cooked exactly to our preference achieving a beautiful sear on the outside while remaining tender and juicy inside. The only thing I could think of was the price was too high.

+1

Kevin Tadlock

We have come here several times. It’s always a great place to go with great food! The food is second to none! The staff is always courteous and very welcoming and friendly! They definitely make you wanna come back! It is always a privilege to Eat here! 🤙🤙

+13

Albert J The Untamed Chef

It is very rarely that I get to give a perfect score to a restaurant but if ever there was one the vintage press delivers on such a high level and as a chef who has trouble Going out anywhere to enjoy myself this was so pleasant and enjoyable. The service is absolutely superb the food superb the ambience is very relaxing comfortable clean superb. And the pianist was really good on the ivory. Chef Greg and David are doing an incredible job truly a gem of The Valley and the state of California that has lost its way of what true farm to fork Cuisine is... Everything Cooked with love and passion From the appetizer all the way to the dessert... Ammmmmmazing

+4

Alexander Howard

So I'll give the benifit of the doubt here and only deduct 1 star as it was very busy on Thanksgiving. I was part of a group and not the one paying so I did not make any complaints and over all the experience was just "fine". We will start with the atmosphere. It is exactly as advertised and expected. A very old upscale fancy place. I love the atmosphere and it is for that alone I would consider coming back. Service gets a pass as it was a very busy day. I see other reviews though complaining on normal days about the length of time to get drinks and our soup was at the table and almost done before our tea and wine arrived. Our waiter however was plesant and had a good sense of humor. I would gladly be served by him again. Took a very long time to get the check at the end. While I appreciate being allowed to sit and contemplate our meal, this eventually stretched into our group looking around wondering if our check was coming or if they may even need our table. Again, I assume this is due to being abnormally busy on a fully booked day. Now we get to the food because my expectations were clearly set far too high. We all chose the 4 course thanksgiving meal. The absolute best thing of the entire night I must say was the Butternut Squash soup. Honestly I could have had a couple bowls of that and called it a night, wow. This started off what I thought would be a superb meal but turned out to be the highlight. Second course was the salad. An odd salad (apples, blue cheese or feta?, dried cranberries,) that kinda worked except for burnt pecans. How can such an expensive restaurant serve such burnt pecans and why were they on everything? I liked the addition of persimmon but wish they were slightly thicker. The dinner plate is next and i can only describe as an average standard thanksgiving dinner plate. An even mix of tender white and dark meat, stuffing full of onions and celery, not quite enough gravy, mashed potatoes that were slightly crusted as if they had been plated for a long time, a perfectly baked sweet potato (mine was hot but another diner complained it was cold in the center), and a tiny thimble of cranberry sauce. For desert we had a choice and I unfortunatly chose very poorly the pumpkin pie. I assumed this would be the best pumpkin pie I have ever had and was very disapointed. It was very overly sweet with not much pumpkin flavor in a crust so hard and tough I had trouble cutting it even with a knife. Hardly any cream on top. I really want to beleive they didnt make this in house and more likely were serving low quality frozen pie. Another member chose tiramisu and it looked aboslutly delicious and tender. I wish I would have chosen this. Even the cheese cake with lemon hoping looked good. Over all I feel like the experience was backward. It should get progressively better being ended with the absolute banger of a final course. Instead the soup was the star and the pie very well could have been thrown in the trash where it belongs. I may come back but honestly will be hesitant due to the mediocre food.

Damian Perez

Enjoyed our 7 year anniversary here. Restaurant is beautiful and classy. Food was amazing and that alone will bring us back. Service could've been a tad bit better. Sat the majority of our dinner without anything in our cups.

Arcticgamer

I ordered the pistachio crusted salmon , mushroom puff pastry , and the meatloaf . The meatloaf was under seasoned and everything was cooked perfectly tho. The presentation was perfect as well . The service was attentive and friendly . Francesca was my server . She’s amazing and so was the hostess . I love the ambience of the room for the bar !

Karen McPherson

Beautiful vintage restaurant. Would have been far more enjoyable except for the music selection. We ordered the Atlantic salmon and Halibut dinners. Both dishes were excellent. However, the potatoes that accompanied the Atlantic salmon were tasteless. The halibut was supposed to come with asparagus and did not have any. Also enjoyed the Grand Marnier cake for dessert. Above and beyond exceptional.

Diana

As far as fine dining goes in Visalia there’s nothing better than this establishment. We started with the meatballs had the Caesar salad for our mid and I had the ribeye while my husband had the filet. It was our anniversary. The food was pretty good, but I do want to mention that service was quite slow. I definitely think that our server forgot to fire our salads because we waited almost an hour in between the meatballs and the salad, and it would’ve been nice to get a candle in something for our anniversary when we ordered our after dinner drinks, but other than that, the food made up for the lack of service in some areas. We will come back again when we are on vacation. I forgot to mention the wine list is absolutely insane and if you’re a wine nerd like myself and in the industry, you can get lost in that book. so many fun things to look at. Well done!

+1

David Akin-Bucaro

My first time here as an out of towner. Very surprised that the chef let this lamb dish out to be served to guests. Lacking flavor was my biggest complaint and odd combination on accompanying side dishes. My lamb was topped with chopped parsley in an oil base and incredibly flavorless-not even salted. The lamb was cooked as directed, so that was fine, but wasn’t the most flavorful lamb. The flavorless chopped parsley was just so inappropriate for the dish. It was accompanied with fingerling potatoes that had been sliced and baked(?) I guess, and that was it no flavor and dry. It also came with a carrot purée- which was just carrot purée-there was nothing to that either, but it wasn’t bad. There was some sautéed spinach-which was just spinach, and a pickled cabbage (?)of some nature, which was an odd combination of sides to go with the lamb-in my opinion. I’m puzzled if there was nothing else to put in the plate, so this is what they choose. I’m surprised a “chef” would make those choices. They obviously did not taste it, because it was bland and somewhat in eatable ( fingerling-potatoes). Again, I’m surprised the chef would let that be served. The mushrooms tart was also flavorless- the pastry was fine, the mushrooms were unseasoned and weak in flavor. Even a bit of salt helped that poorly seasoned dish. I wasn’t the only one that felt this way at the table, as I had others check the flavors as I didn’t want to be the one with the off taste buds. I wasn’t alone. My error was that I didn’t complain at the time. Others were satisfied with their choices ( wedge salad and steaks)so I let it go.

Mary Access

Ordered carry out. Got home to find out ingredients were missing; no strawberries, no feta cheese, no rice pilaf! Bread was extra salty. Was late for pick up but had to wait because they had go and buy bags?! Save your money.

+1

Decent food but it’s really dropping off over the years. Service was disappointing. We were pushed so hard to clear our table. Salads came while we were still eating appetizers, mains came while still eating salads, and the table was too small to hold it all. So we’re holding half eaten plates in the air to place the next course on the table. Check came while still eating and they came back every two minutes to ask if the credit card was with the check yet. Clearly they wanted us out of there.