Had a great meal on Sunday night. This was a first time for us at Goodnights Steak although we were familiar with David Lawrence having eaten at several of his other restaurants. The interior décor is outstanding but was outshined by the quality of the food. We will return!
JuanT
As always, our server Ashely made our dining experience last night! We were there to celebrate our friend's promotion. It was both of our guest's 1st visit to Goodnights and boy did you guys deliver! Ashley's food recommendations were perfect options to go with our shareable Ribeye! Chef David and his culinary team KILLED it on the food! Was a fun treat to get to share a glass of wine with Chef David who stopped by our table! We will be back soon to see Ashley!
DeniseS
This was the second time I ordered the rib eye from the prix fixe menu and the second time that I was served a very fatty and very gristlly bit of beef.. While I understand that a ribeye cut has more fat in it I was extremely dismayed to find that amount of gristle in one piece of beef. And I ordered medium rare but the center of the cut was raw. Definitely not what I was hoping for. Will not order this again.
Jay
$85 dry aged ribeye steak was very tough, chewy and undercooked. $15 baked potato was best thing on the table. Wouldn't go back. Very expensive for the quality of food.
Atmosphere: 4
Food: 3
Service: 4
Paul G.
My second visit - only as I wanted to give this place a true fair chance following its initial opening - but gosh was that a mistake. Second visit was worse than the first. In summary, Goodnight's is wildly overpriced with mediocre food and bizarre service that has become typical of the Foley restaurants and tasting rooms across Healdsburg. The team that work here are overtly miserable, and that shows up in all aspects of the experience - the food, the service, the bussing. The Parker House Rolls are the only dependable food highlight. Our bone-in tomahawk steak ($200 for two to share) was overcooked, and its presentation was such that it looked hacked apart versus sliced. No one came by to even check, only to keep asking if "we were done". Even though this is a steak cut for two people, you only get one sauce and one salt - you'll be charged for an extra sauce, which makes zero sense for an entree at this price point and caliber. Our side of spinach was lukewarm and greasy, definitely not worth the $15 price point. The Peking Duck has an interesting presentation, but was also served undercooked and cold - it had the flavor of a cheap sausage, with a cloying and overly sweet sauce. The biggest challenge by far of the night was the diner style service. I don't think I've ever seen such a mess in a high end restaurant. Staff were snapping and arguing with each other next to our table throughout our meal. One staff member said to another "it's not my f-cking job. It's not my f-cking job". One complained about having to "take s-it over to Chalkboard" (a sister restaurant). Another argued about having to polish silverware because a busser called in sick. I simply don't want to hear this in a restaurant when it's $400 for two to eat. This isn't Applebees or Outback Steakhouse, but at times it felt like that's where we were. A huge disappointment over two visits, and in good conscience I wouldn't send visitors or friends to eat here. There are so many better places to eat at a more reasonable price point than this.
Rebecca G.
Ribeye steak was cooked to perfection the service was impeccable ambiance was warm,cozy and spacious..I will be going again for the prime rib this is my second time having dinner at this restaurant first time was thanksgiving dinner was amazing I was invited to go back for prefix dinner delicious salad ,yeast roll ,ribeye very tender perfectly seasoned ,mashed potato,spinach it all came together very nicely bon appetite
It was like sitting in a dungeon directly across of the wine cooler. Way too much traffic. Should have asked for a better table...the place was empty at 5pm. Food was very good. Service ok.
KimberlyF
Last Friday, we ate dinner at Goodnights for the third time, hoping to get a consistent high quality meal. As locals, we really want this place to deliver on its build up. The staff is terrific, efficient and very friendly — bravo! The renovated two-story space very fun as is small upstairs bar. Sadly, the food just fails to impress. Dry, sad looking Wagu beef; huge baked potatoes that sat so long prior to service they were dry and tasteless despite all the many toppings baked in; sad mushrooms, lackluster salads and dried out Parker House rolls. The filet mignon cooked medium rare is the only item that has been EXPERTLY prepared and presented on ALL three visits. Don't sit in the last two banquets downstairs near storage room and bathroom — best to request upstairs or way in front of first floor. Last, the chef wandered around the restaurant so much, on each of our visits, it's no surprise the kitchen staff is barely performing. We so want Goodnights to succeed. Hope this well-intentioned review encourages owner and staff to focus on what is expected from a high end restaurant in our renowned food and wine destination.
Bobo
We enjoyed the winter prix fixe reasonably priced dinner at $65/head. Bibb lettuce salad, ribeye steak and coffee custard were all delicious. Service was friendly, knowledgeable and professional. Texas ranger décor throughout is an interesting choice for this region.
doug
Pros: Oysters, steak, and Brussels sprouts were all excellent, service was also good. cons: The only negative was the $40/bottle corkage fee. This seems exceptionally high. It would be nice to have some choice on the menu that were smaller portions. nonetheless, I would recommend this place particularly if you want a perfectly cooked steak.
Food and atmosphere was great but the service from Lisa was the best part. We will definitely come back.
poachedegglover
Wonderful evening! The food was delicious, the steak was cooked perfectly, pomme purée was velvet, the apps and bread were great as well. The skillet cake was a bit too salty, not sure if that was intentional. Our server was attentive and fun, the one star knock was more of the service from the kitchen. While food was delicious, the kitchen was slammed. I can empathize because I work in the industry, it could have been anything from people calling out, or just under staffed but the time lag between courses was too long. I would still definitely return because everyone has a night like that. Thanks!
AVBekind
This was our first time dining here, and we will definitely be back! Service was impeccable. Food: we had the house rolls which were amazing with the whipped butter. Bibb salad was ok. I didn't like that I had to cut up the lettuce myself in order to eat it. It was fresh, but could've used some additional flavor profiles. For $16, I wouldn't order again. Bone-in ribeye was WONDERFUL! Comes with one sauce and salt. We did the bearnaise and truffle salt. So good! We asked for it to NOT be sliced, but alas, it arrived sliced. Not a huge deal, but for $85 I would want it to come exactly how we ordered. Nonetheless, it was still so delicious. Also ordered the puréed potatoes - very yummy! Drinks: Ordered a whiskey sour and the North to Alaska. Whiskey sour was super tasty, North to Alaska was ok. Wouldn't order again. Probably just stick to whiskey, vodka, wine/beer here. We did order a second round of drinks right before dinner was served to our table, and ended up cancelling because we had finished our food and were still waiting on the drinks. All in all, great restaurant - definitely recommend! If you're dining on the weekend, make earlier reservations. Once the restaurant gets busier around 6:30-7:00pm, it seems that the service slows quite a bit.
Erich G.
The only thing better than the steak (and man the perfection of that steak) that F-ing amazing bartender. Man from self stuffed blue cheese olive martinis, perfect wine recommendation and then exquisitely frothy and tasty espresso martini.
CrystalJ
Great service. Beautiful restaurant. Rolls and tuna tartare were amazing. The ribeye was definitely not medium like we ordered, but still tasty. It was a bit too charred on the outside as well.
Had a great meal on Sunday night. This was a first time for us at Goodnights Steak although we were familiar with David Lawrence having eaten at several of his other restaurants. The interior décor is outstanding but was outshined by the quality of the food. We will return!
As always, our server Ashely made our dining experience last night! We were there to celebrate our friend's promotion. It was both of our guest's 1st visit to Goodnights and boy did you guys deliver! Ashley's food recommendations were perfect options to go with our shareable Ribeye! Chef David and his culinary team KILLED it on the food! Was a fun treat to get to share a glass of wine with Chef David who stopped by our table! We will be back soon to see Ashley!
This was the second time I ordered the rib eye from the prix fixe menu and the second time that I was served a very fatty and very gristlly bit of beef.. While I understand that a ribeye cut has more fat in it I was extremely dismayed to find that amount of gristle in one piece of beef. And I ordered medium rare but the center of the cut was raw. Definitely not what I was hoping for. Will not order this again.
$85 dry aged ribeye steak was very tough, chewy and undercooked. $15 baked potato was best thing on the table. Wouldn't go back. Very expensive for the quality of food.
Atmosphere: 4
Food: 3
Service: 4
My second visit - only as I wanted to give this place a true fair chance following its initial opening - but gosh was that a mistake. Second visit was worse than the first. In summary, Goodnight's is wildly overpriced with mediocre food and bizarre service that has become typical of the Foley restaurants and tasting rooms across Healdsburg. The team that work here are overtly miserable, and that shows up in all aspects of the experience - the food, the service, the bussing. The Parker House Rolls are the only dependable food highlight. Our bone-in tomahawk steak ($200 for two to share) was overcooked, and its presentation was such that it looked hacked apart versus sliced. No one came by to even check, only to keep asking if "we were done". Even though this is a steak cut for two people, you only get one sauce and one salt - you'll be charged for an extra sauce, which makes zero sense for an entree at this price point and caliber. Our side of spinach was lukewarm and greasy, definitely not worth the $15 price point. The Peking Duck has an interesting presentation, but was also served undercooked and cold - it had the flavor of a cheap sausage, with a cloying and overly sweet sauce. The biggest challenge by far of the night was the diner style service. I don't think I've ever seen such a mess in a high end restaurant. Staff were snapping and arguing with each other next to our table throughout our meal. One staff member said to another "it's not my f-cking job. It's not my f-cking job". One complained about having to "take s-it over to Chalkboard" (a sister restaurant). Another argued about having to polish silverware because a busser called in sick. I simply don't want to hear this in a restaurant when it's $400 for two to eat. This isn't Applebees or Outback Steakhouse, but at times it felt like that's where we were. A huge disappointment over two visits, and in good conscience I wouldn't send visitors or friends to eat here. There are so many better places to eat at a more reasonable price point than this.
Ribeye steak was cooked to perfection the service was impeccable ambiance was warm,cozy and spacious..I will be going again for the prime rib this is my second time having dinner at this restaurant first time was thanksgiving dinner was amazing I was invited to go back for prefix dinner delicious salad ,yeast roll ,ribeye very tender perfectly seasoned ,mashed potato,spinach it all came together very nicely bon appetite
It was like sitting in a dungeon directly across of the wine cooler. Way too much traffic. Should have asked for a better table...the place was empty at 5pm. Food was very good. Service ok.
Last Friday, we ate dinner at Goodnights for the third time, hoping to get a consistent high quality meal. As locals, we really want this place to deliver on its build up. The staff is terrific, efficient and very friendly — bravo! The renovated two-story space very fun as is small upstairs bar. Sadly, the food just fails to impress. Dry, sad looking Wagu beef; huge baked potatoes that sat so long prior to service they were dry and tasteless despite all the many toppings baked in; sad mushrooms, lackluster salads and dried out Parker House rolls. The filet mignon cooked medium rare is the only item that has been EXPERTLY prepared and presented on ALL three visits. Don't sit in the last two banquets downstairs near storage room and bathroom — best to request upstairs or way in front of first floor. Last, the chef wandered around the restaurant so much, on each of our visits, it's no surprise the kitchen staff is barely performing. We so want Goodnights to succeed. Hope this well-intentioned review encourages owner and staff to focus on what is expected from a high end restaurant in our renowned food and wine destination.
We enjoyed the winter prix fixe reasonably priced dinner at $65/head. Bibb lettuce salad, ribeye steak and coffee custard were all delicious. Service was friendly, knowledgeable and professional. Texas ranger décor throughout is an interesting choice for this region.
Pros: Oysters, steak, and Brussels sprouts were all excellent, service was also good. cons: The only negative was the $40/bottle corkage fee. This seems exceptionally high. It would be nice to have some choice on the menu that were smaller portions. nonetheless, I would recommend this place particularly if you want a perfectly cooked steak.
Restaurantji Recommends
Food and atmosphere was great but the service from Lisa was the best part. We will definitely come back.
Wonderful evening! The food was delicious, the steak was cooked perfectly, pomme purée was velvet, the apps and bread were great as well. The skillet cake was a bit too salty, not sure if that was intentional. Our server was attentive and fun, the one star knock was more of the service from the kitchen. While food was delicious, the kitchen was slammed. I can empathize because I work in the industry, it could have been anything from people calling out, or just under staffed but the time lag between courses was too long. I would still definitely return because everyone has a night like that. Thanks!
This was our first time dining here, and we will definitely be back! Service was impeccable. Food: we had the house rolls which were amazing with the whipped butter. Bibb salad was ok. I didn't like that I had to cut up the lettuce myself in order to eat it. It was fresh, but could've used some additional flavor profiles. For $16, I wouldn't order again. Bone-in ribeye was WONDERFUL! Comes with one sauce and salt. We did the bearnaise and truffle salt. So good! We asked for it to NOT be sliced, but alas, it arrived sliced. Not a huge deal, but for $85 I would want it to come exactly how we ordered. Nonetheless, it was still so delicious. Also ordered the puréed potatoes - very yummy! Drinks: Ordered a whiskey sour and the North to Alaska. Whiskey sour was super tasty, North to Alaska was ok. Wouldn't order again. Probably just stick to whiskey, vodka, wine/beer here. We did order a second round of drinks right before dinner was served to our table, and ended up cancelling because we had finished our food and were still waiting on the drinks. All in all, great restaurant - definitely recommend! If you're dining on the weekend, make earlier reservations. Once the restaurant gets busier around 6:30-7:00pm, it seems that the service slows quite a bit.
The only thing better than the steak (and man the perfection of that steak) that F-ing amazing bartender. Man from self stuffed blue cheese olive martinis, perfect wine recommendation and then exquisitely frothy and tasty espresso martini.
Great service. Beautiful restaurant. Rolls and tuna tartare were amazing. The ribeye was definitely not medium like we ordered, but still tasty. It was a bit too charred on the outside as well.