"I was a regular when It was North State Café and the restaurant is a shadow of its former self. The Brazilian tri-tip special was everyone’s favorite, but the meat portions were small. The raviolis and the pasta dish with white wine butter sauce were bland, the ingredients were disproportionate, with lots of garlic, and a much too thin sauce. I like garlic, but there has to be a balance. I don’t know what they call the stuff that was in the bread basket but it was not good. Might’ve been a type of focaccia bread, which I normally like, but this bread was very Doughy, with a grainy feeling like cornbread. The outside had a salty flavor which was pleasant. The salad ingredients were disproportionate with a large serving of greens topped with fruit. It was cold in the restaurant. I wore my coat And my husband were his sweatshirt the whole time which is unusual, we normally take these off when we dine. Observing our still full plates at the end of our meal, our server did inquire as to our satisfaction and did offer a free dessert and did not charge us for the pasta dish. I hope these comments are helpful because I would like to see this restaurant succeed. My recommendation: follow your heart as a chef and do more of what you’re really good at. Don’t try to re-create the magic that was North state café. The special that you offered was good and I feel that if I would’ve had more of what the chef enjoys and is good at cooking, that the food would’ve been better."
