Relish Restaurant & Bar

Reviews

• AF

  Ana M. Fuentes.

  Aug 15, 2025
  5.0
  Nice place!
• RO

  Ramon Ortega

  Aug 12, 2025
  3.0
  A hora de almuerzo pedi una pasta bucatini a la puttanesca acompañada de red snapper; la comida estaba de buen sabor, la porción de pescado pequeña, pero aceptable y la cantidad de la pasta POCATINi, una porción demasiado pequeña. Me extrañó porque ese es un enfoque de la “nouvelle cuisine” francesa caracterizada por platos muy ligeros o pequeños y frescura de los alimentos.
• JF

  Jay Francis

  Aug 1, 2025
  4.0
  The Parker House rolls as an appetizer, I don’t recommend them. A slightly sour herb basting of the top (garlic? oregano?). And they came out warm but hardened up quickly. Probably they just microwaved them for a few seconds, my guess. Sour taste lingered. Skip them. My dining partners went for oysters, tuna tartare, carpaccio, and artichoke first courses. All good thumbs up from the group. Except the artichoke that was overcooked and meh. Our waitress, Jenny. And the general manager also. The level of attention. And the professionalism. Impressive. Put smiles on our faces. I will have to save the fried chicken or pasta entrees for another time. I went low key with just their cheeseburger. I wanted to sample the bread. And the fries. My dining partners went bigger, with steak frites, quail, clam linguine. The burger was fine. A big burger. Priced very fairly at $19 plus tax and tip. The fries were unremarkable. Very McDonald’s like. When they cooled to room temp, well, I left them uneaten. I think that the Lamb Weston colossal crispy fry would be a good option for them to consider. Carrot cake was not memorable. I think they might enjoy trying this recipe to see if they like it more. Pecans seemed to be pulverized instead of being in larger pieces. Carrots seemed to be pureed instead of in shreds. Carrot Cake Recipe 2 medium carrots (8 ounces total, 230 g) peeled 2 large eggs 1 cup sugar (7 1/2 ounces, 210g) ¾ cup neutral vegetable oil (not canola)(180ml) 1 tsp vanilla extract 1 cup AP flour (5 ounces, 140g) 1 teaspoon baking powder 1 teaspoon baking soda ¼ teaspoon salt 1 teaspoon cinnamon ½ cup pecans (2 ounces, 55g) Grease and flour an 8 ½ by 4 ½ by 2 ½ inch loaf pan. Preheat the oven to 325 F. Shred the carrots with the fine or medium shredding disc of a food processor. Set aside. Process the eggs, sugar, oil and vanilla with the metal blade until just blended, a few seconds. Evenly sprinkle the flour, baking powder, baking soda, salt and cinnamon over the mixture and process until smooth, about 5 seconds. Sprinkle with the pecan halves, add the carrots and process until the pecans and carrots are distributed evenly, about 4 seconds. Turn into the prepared pan and bake for 60 minutes.
• GB

  George Bentley

  Jul 30, 2025
  5.0
  Was recommended this dinner during my recent business trip. Was very pleased by the service of the staff and speed of food coming out of the kitchen. Had the gulf snapper puttanesca and it was a delicious piece of fish that was perfectly cooked and well paired with the accompanying bites. Overall a very solid dining experience.
• AL

  Alex Lorente

  Jul 27, 2025
  3.0
  Place is really beautiful and service was great but the food quality is poor. Soda machine was flat, fries weren’t crunchy, crackers were stale, and my burger came well done when I asked for it medium rare. Why even ask if you’re just going to cook it your own way. Overall had a decent experience because service and aesthetic was really nice but the food quality just lacked flavor and was MID at best.

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