TripAdvisor Traveler Rating based on
338 reviews
At Restaurant Beck they use the finest foraged and local farm ingredients and combine traditional and progressive cooking techniques to provide you with a playful yet artful dining experience.
TripAdvisor
We ate here last summer and it was delicious. We easily dropped over $200 for my husband and myself with drinks, dinner, and dessert. We went tonight and my husband had a warm salad. He bit into a hard piece of shell that was in the salad and hurt his tooth. His main course was Wagyu which he said was okay. My halibut was chewy so it was cooked too long and was overpowered with olive oil. We didn't do our normal 3 courses, drinks, and dessert because the place was so loud and not a relaxing atmosphere like most high end restaurants. We couldn't hear each other talk and it did not make for a nice relaxing dinner. We should have left when we were seated and noticed the noise. I just wanted to get out of there as fast as I could between the chewy fish and the noise. I am so disappointed with this place.
I had eaten many wonderful meals at Restaurant Beck pre-pandemic but had not been back for years. The quality remains high. The view remains spectacular. Service remains excellent. Corkage only $25. The dishes are not as over the top as in the past but that may be due to recovery from pandemic limitations. I’ll surely return. I thought the 5 course tasting for $105 was a good value compared to other high end places.
Last week on May 20th I had my second great meal (of 2) at Becks. The first was almost 2 years ago -- I seldom go to the coast -- but this time was just as impressive. I had the 5-course tasting menu with wine pairings, as before. Rather than describe each delicious and creative dish and perfect wine pairing, timed just right by the excellent waiter, Leonard, I'll focus on two unexpectedly effective ingredients. The beautiful purple chive blossoms added a wonderful earthy flavor to the swordfish crudo, with a fresh, grassy finish that was amazing. The nasturtium and elderberry ice cream, served with the pork belly, was subtly flavored, but the delightful surprise was the pickled fennel it rested on, which greatly enhanced the flavor of the pork with a burst of acidity. During this two and a half hour culinary adventure I learned that the chef, Sam Bretz, had just given his 2-week notice. So if you want to enjoy his delicious artistry you only have a few days left. I shall greatly miss these incredible meals, and hope he's replaced by an equal talent. You might be able to keep track of him online: [email protected]
What a beautiful setting! What friendly staffing! But the food was just a huge disappointment. Big chunks of dry meat with sparse garnish that didn't add much needed flavoring. Lazy and careless conceptualization that the chef should be taken to task for.
The view and ambience are very nice. We were disappointed in the spotty service and the food preparation. The salad was plain and ordinary, the accompaniments to the beef were skimpy and burned and not what was quoted on the menu. The pork belly and creme brulee were fine. The chef of the night was not the original and was rude. This is a place that is pretentious and rests on past laurels and is highly overrated. We went for our anniversary and were very disappointed.