Coin & Candor

This dinner was a top notch experience! From the moment we sat down, we were taken care of. First, the views of the waterfall while eating outside are just gorgeous! Then, our server was so knowledgeable, sharp and friendly! We had a perfect wine selection with the items we ate. The pasta is handmade and so good and all the farm to table fresh ingredients makes their dishes standout! We ordered the red fife sourdough bread, a pear and prosciutto salad, the house gold yukon gnocchi, the mezzanine rigatoni, the roasted Brussels sprouts, the weiser farm carrots, and an apple tartlet! The atmosphere is elegant, but not stuffy. It was a perfect dinner and evening!

Coin & Candor is such a gem in Westlake. The Four Season's property is beautiful and this restaurant is a great extension of that. Our server Kendall was so kind and so accommodating - her service alone was enough reason to return. But thankfully the food matched the service. Off menu is the most delicious gluten free bread. Every appetizer, entree and dessert we had was perfectly prepared.

Food is more seasoned than before. The new menu is more French and less California. We liked the old dinner menu from our previous stay in January. Breakfast is solid but the food came out lukewarm on our last day of our stay.

I had the summer menu at coin and candor celebrating my wife’s birthday . Hadn’t been here in quite awhile and I was happy to see the updated menu from years ago. Bread was on point , chicken liver was great to see on the menu . House pastas and seasonal salads were great . We had the scallops and the octopus and both were outstanding . Wine list are the gems of California . My brother had a great Gin and Tonic. Server nailed it . The steamed halibut with yuzu buerre Blanc was next level . The mignardise ar the end were a great ending

Five stars, no hesitation. Chef Hugo absolutely delivered from start to finish. . We started with the oysters and sea urchin. Both were incredibly fresh and clean. The oysters had that perfect briny snap, and the uni was buttery and rich without being overpowering. You can tell Chef Hugo cares about quality and sourcing. The salt encrusted sea bass was a showstopper. Perfectly flaky and moist, with a presentation that made it feel special. We had so much more as we shared all the plates. And every dish was amazing. The entire experience felt thoughtful from start to finish. Exceptional food, strong execution, and service that matched the quality on the plate. Easily a five star experience.