Medin's Ravioli Station

Mediocre ravioli, dog hair in salad, belligerent combative chef/owner with no regard for customers.

So, how do I know when I have enjoyed an extra delicious restaurant dinner? Easy. My first thought upon awakening is this: "Did I bring home any leftovers? I want them for breakfast. Happily for me, there was an ample amount to take home-because the portions at Medin's were gi-normous! One might think it unusual to have ravioli for breakfast. Even for me, it is. But, I tell you- this is not your usual ravioli. Not by a long shot.\t\nPerfect, puffy little morsels, plumped up with all manner of exotic fillings. For example, I had a 3-mushroom \t\n ravioli (I think it was chanterelle, morel, and shitake) delicatley napped with a silky gorgonzola cream sauce. And, flavorful? Oh my.\t\nUpon recommendation by our hospitable and efficient waiter, my husband selected an unusual entree: shredded pork ravioli, with an asian-style sauce,rife with a mellow garlic, and all manner of pungent flavors. Think a sort of potsticker, gone sophisticated. And, the presentation? Like an exquisitley arranged still-life painting; first you feast your eyes, then your taste buds.\t\nWe wanted to sample the desserts- but, alas- we were full. So we opted to take the chocolate cake home. Again, a good choice. We had that as an accompaniment with tea. The cake was intense with premium quality chocolate flavor. A sort of "yin/yang thang" decadently rich~ yet, so light on the tongue! Save room, this is chocolate nirvana.\t\nAll this gastonomic elegance, in an earthy,soulful atmosphere. The sort of place that warms your heart, as well as your tummy. Despite the high quality and serious attention to the detail of the food, this place is here for fun. Nothing stuffy about it. The unusual hand-made bar looks out on the dining room. The bar in itself is something to see. A heated bar rail, to warm your hands. Seriously. Something you might want to consider, when the fog and drizzle gets to you- along about mid-November. Also, you'll be perched high a-top bar seats made from pistons from a train locomotive. Relax~ they are generously padded.\t\nThe chef/proprietor, Bill Medin, has seamlessly melded distinctive, carefully crafted food with a fun, warming atmosphere. This chef has a rare gift: Talent. \t\n Medin's Ravioli looks to me to be like a lot of art:\t\na labor of love.

I'm a serious foodie - and when I first walked into Medin's I was a little skeptical due to the waitstaff smoking in the front of the restaurant (but they apologized as we approached the entrance). Turns out the waitstaff was super-friendly and attentive, and we received top-notch service (we were there on a rainy Wednesday night, we pretty much had the place to ourselves). The seafood ravioli is sinful - scallops & prawn with a citron creme sauce - yummy! The rest of my party was very happy with their dishes as well (Sirloin ravioli & the Sampler). Come hungry, and keep an open mind to allow for the quirkiness of this unique restaurant.