Restaurant
Quails’ Gate Old Vines Restaurant
October 28, 2009
The dining room has an expansive fireplace with stunning Okanagan Lake views. Chef Roger Sleiman reflects the seasons on wine-friendly menus: the salad with mixed vegetables, goat cheese, and aged sherry vinaigrette ($13) was cleanly wrought on a hot day, while braised veal cheeks ($26) seemed just right come cooler nights. Pair a firm Merlot with the beef ribeye steak ($34), or a Family Reserve Pinot Noir with wild arctic caribou ($49). Service is professional but relaxed—this is a must-visit room on any wine-country tour.
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