Il Vigneto - Santa Clara County

Chef Victor is amazing and creative. The custom 5 course meal was unbelievable. Oysters so tasty. Tomahawk was incredible.

@cordevalleca amazing 24hrs! Best service. Best resort. Best food. Living out best lives! Dinner at Il Vigneto...started with aperol spritz a a little snack of parm and prosciutto. Love this way to start the meal. Next the taste of the South Bay seafood platter- oysters, shrimp, and yellowtail carpaccio. Bread course with garlic confit. Our burrata pasta-subtle yet spicy. The star dish of the night was the parpadelle with slow braised lamb shank, fava beans, and pecorino. Wow!! loved all the flavors here but especially the differing textures of slow cooked lamb mixed with crispy pieces and fresh fava beans. The service was as impeccable as the food! If you ever have the chance to eat here- do it!

Most recent dining experience is at Il Vigneto but the review could apply to Iron Bar too. Executive chef Basarov has been around about a year and has really hit his stride, updating many of the classics with Mediterranean and Latin American themes. Pastry chef Manon is amazingly talented with a wide variety of crave worthy cakes and decadent ice creams sorbets. (Dec 2022 update: sadly it looks chef manon is moving on; Cordevalle is advertising for a new pastry chef. French Baguette: some like is soft but I ask for it seared crusty. The aged prosciutto is real Parma and outstanding. Tuna Tartare: a classic and deservedly so. The sweetness of the soy and the spice of the chiles accentuate the tuna. Butternut squash soup: light and delicate and not too creamy. Good crunch from sunflower seeds. So good I got this again. Short Rib: menu says domestic wagyu which might be overkill for slow cooking. Regardless it's very tender. The polenta is a little too cheesy for me. Gnocchi Truffles: it hasn't been on the menu recently but I beg you to order it if you see it. No description needed just eat it. Thanksgiving turkey: cooked sous vide which keeps the breast meat moist and tender. The dark meat was shredded and nicely seasoned. Cranberry: listed as cranberry and cinnamon compote. Tastes like it has orange in it as well. I had to taste it 4 or 5 times to make sure. And take some home... Pumpkin pie: holy pumpkin Batman! I'm not obsessed with pumpkin like some are but this was easily the best I've ever had. Outstanding doesn't do it Justice. Pecan pie: with maple and bourbon! Yes this is sweet as pecan pie should be but not cloyingly sugary. The torched marshmallow on top kicks it up another notch. The bar tender makes an excellent Manhattan. There's a good selection of wine. Like everyone who works at cordevalle, the staff is friendly, attentive and helpful. Reminder you're at a high end restaurant at a high end resort so you pay for what you get.

No argument on the food being good the food tasted fresh and flavorful. The only complaint is the service. They were non attentive and we waited so long for our food.

My fiancé and I did a bespoke dining and Chef Alexander did a tremendous job. My two favorite courses were the beef tartare which came with this fluffy parmesan puff that was a great pairing and the rack of lamb with heirloom carrots which was plated beautifuly. Overall, the entire meal was creative and unique. Tip: Call ahead and ask for Denise if you want friendly, attentive service!