Vaudeville - Fredericksburg (TX)

5 /5 Roland Sanchez: Food was excellent and so was the service. Luca took great care of us and explained the menu wonderfully. He kept us informed about each next course and helped with drink pairings. The food was nicely prepared and looked amazing. It was very flavorful and seasoned to perfection. Also, the portions were pretty decent for a fine dining restaurant. The duck confit was cooked perfectly and the cookies tasted fresh and home made. The only possible negative I could say would be the atmosphere. The restaurant is gorgeous but with the lack of sound deadening it get pretty loud and you find yourself almost yelling at your date. It doesnt make for the most romantic experience but its still better than half the other restaurants in Fredericksburg in terms of food, ambiance, service and quality. Definitely give it a try. Be sure to make a reservation though. They get booked up.

5 /5 Josh Golman: This place lived up to its food reviews. My daughters had Quiche both said delicious. The Phillip was cooked perfect n delicately. My Ruben sandwich was perfectly made. Marble bread was fresh n sliced perfect to allow bread to corn beef ratio come through. The corn beef was lean yet tender and flavorful and just right amount. The only knock is there signature dishes (didn’t get so maybe unfair) because I saw it coming out and only 2 piece of chicken for $34 .. that’s too expensive . But if people buying it good for them. An inviting atmosphere nice people watching. Service was attentive.

5 /5 Casey C.: Elegant restaurant and amazing food. Food taste fresh. I love the open concept kitchen because you can see the chefs cook. I love the music in background. Always has a bakery and wine shop. Professional staff

5 /5 Ariel Hall Austin: This restaurant was excellent. The braised beef with polenta was really great and I typically dont like short rib. Brock our server was nice and was able to give good recommendations. I like the vibe and decor however the restaurant can get a little loud.

4 /5 Jay Francis: On Wednesday, the soup was a beef and vegetable. I would have reduced the salt for my personal taste but it was a soup like one would find in any restaurant in France and perfectly fine.would love to have been here on Sunday to try their fried chicken. Today was grilled salmon day and Irene ordered it while I went with a Reuben to check out their bread. The Reuben was superb. One of the best that Ive ever had. Just perfect. Salmon in a miso broth seemed smart as miso isnt strong enough a flavor profile to compete with and thus, ruin, the salmon flavor profile. I have a thing about chefs who garnish a salmon (or just about anything) with bitter micro greens cause it looks pretty (that you bite into and they ruin the other more subtle flavors). So miso seems a good choice as is white pepper for this dish. The pistachio tiramisu was “interesting ”, but I wonder if they are using salted pistachios? If so, I note that this is a mistake. Switch to unsalted. Still, we did finish it between the two of us. But it was unpleasantly salty and I would recommend against it. Weird that the restaurant focuses on non local wines (Europe and California) when Fredericksburg is in the heart of the Texas wine country. Are they saying that the local wines suck? Youd think theyd try to find and champion the best of the locals instead of wines easily available elsewhere. A lot of times, when persons in the kitchen come from other cultures/countries, they may be trained to follow a recipe but may not necessarily have the culinary cultural map to know how to make minor adjustments before putting an entree out for consumption.