Arandas

Arandas definitely gained new regulars tonight. My husband and I loved our meal and service. The crudo of the day was a stand out dish but everything we got was amazing! Our sever was so sweet to us and our baby, the whole night was enjoyable. We appreciated how fast they got our dishes out to us when we explained our 10 month old will only tolerate being out for about 45 minutes.

I woke up today thinking about the perfectly spiced, savory Butternut Squash tacos that I ate LAST NIGHT. Everything we ate was exceptional but those stood out, as did the fluffy, delectable Basque cheesecake. We had a wonderful server that had honest recommendations and was just generally great to talk to throughout the night! We will definitely return any time we’re in town.

No host to greet anyone, music was a mix of 90s r&b and electronic. Waitress cared less for refilling any water. Boring interior. The guacamole had the consistency of baby food, covered in pink edible flowers and had so much lime, it stayed green for about 4 days. My entree was an ancho lamb shank with polenta. No ancho and served with grits.

Arandas is us transition, so there was no food offered. The bar was open and the drinks were great at Happy Hour prices but the best was the service and hospitality from the new bartender & owner. Wishing them success on the new cuisine (which we heard was Mediterranean Cuisine Fish Focused) ... but follow them to find out for sure

I traveled a LONG distance to dine here with friends from San Diego. And this is a destination-worthy restaurant. This is not your typical trendy Mexican restaurant. This is world-class cuisine envisioned by a brilliant chef, executed flawlessly in a beautiful space with a great hospitality team. 6 of us dined and were able to order basically the entire menu, plus a few specials. The overarching theme here is that the dishes look and taste deceptively simple...yet there are MANY complex layers of technique and flavor that go into them. (As a chef myself, I know exactly how complicated it is to execute cuisine like this.) This is the level of cuisine being produced in only a handful of restaurants in Wine Country, and most of those restaurants require months-in-advance reservations.