Location: Vidalia
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Most Popular French food in Vidalia, Louisiana, United States
Best French restaurants nearby. Discover the best French food in Vidalia. View Menus, Photos and Reviews for French restaurants near you.. Edwy Gene "Buz" Craft (D)
Unseated Hyram Copeland, March 5, 2016
Things to do in Vidalia
1. Regina's Rind & Vine Wine
Overall Ratings
5 based on 41 reviews
Chef Regina Charboneau's latest concept- Regina's Kitchen (and Rind & Vine) is a very popular Bar & Restaurant (access through her cooking school) Regina's Kitchen at 312 Main Street in Natchez. You will feel like you have entered Paris when you come visi
Reviewed By veroniquee408
After reading all the rave reviews about Regina's Rind & Vine (so far I see 36 reviews, all 5 star ratings), I am almost embarrassed to post this one. However, I feel that I should be totally honest about my experience and as a seasoned professional, I am sure Regina is open to constructive criticism⦠I have a feeling she is still trying to find her niche for this place and it's a work in progress... So here it goes.The venue is very nice with a touch of class, but not over the top, soft lighting, unobtrusive music that allows conversation, friendly wait staff. We were there on a Thursday night and there was no one at the piano, I am not sure what days they are playing, nothing was indicated on the website, menu or anywhere that we could see. We were however disappointed with the food. I had ordered a plate of roasted vegetables with aioli, the plate came out with room temperature roasted broccolini, cauliflower and roasted potatoes. The aioli was okay, but the vegetables would have tasted better warm... My husband had a salad with artichokes that was quite ordinary, and he thought the mustard vinaigrette lacked in taste, it was very bland. The waitress came by as I was still eating my cold vegetables and asked if she could bring out our next dish. My response was "no, please give me a minute". Next thing I knew,10 seconds later she came out of the kitchen with Regina carrying our second plates... I still had vegetables on my plate but since our table was too small, my first plate was removed to make place for my second one.This left me a bit stunned, but I moved on to the next dish, which was a salad with lardons and a poached egg. I didn't understand what the urgency was to bring it out of the kitchen so fast, as the entire salad was cold, from the poached egg to the bacon to the toasted bread slices... it could have waited in the kitchen until I had finished my first plate... On the positive side, the poached egg was perfectly cooked, even though it was cold.My husband's second plate was a "croque forestier" which should have been a warm sandwich but instead came out cold as well...The breadbasket that came with our meal was stale and sub-par bread. If Regina is famous for her biscuits, why not offer some biscuits instead of this mediocre bread?The wine selection was adequate and for people wanting to try different wines the "flights" option seems interesting although a bit pricey considering that a flight is 3 times 3 ounces.I am also confused as some prior reviews mention dishes that are not even on the menu (gumbo? Crawfish pot pies?), not sure if these were daily specials or if the menu has changed? There was no daily special offered to us.Another oddity is that we saw an entire table being served lobster tails, which was nowhere on the menu or posted anywhere and wasn't offered to us. What is the deal? Can you request a specific menu in advance? If yes, that should be explained...It seems to me that Regina hasn't found her groove yet, and I don't know what the answer is for a city like Natchez... She might be better off sticking to a wine bar scene with, cheese and charcuterie boards and small tapas style plates. Or if she wants to broaden the menu to a French bistro style, she needs to up her game a little. We have eaten several times at the King's Tavern that she also owns and have always been pleased with the food there, so we know she can do better than this.Apologies for my long review if you read it in its entirety! Just trying to offer constructive criticism and give my honest opinion...Thank you for both the constructive criticism and know that I always appreciate an honest opinion. Not making excuses- but more of an explanation of a night that was not typical. As you noted all of our reviews have been highly rated.I was training a new cook that evening and earlier in the day a dear friend dropped off 4 live lobsters that his daughter had sent to him and his wife for their 55th wedding anniversary. He asked me to cook them for them. It was an isolated dinner, however I can see how that would be confusing to other diners. The wine bar menu is designed to be simple and I did not want to compete with other restaurants. I always try to create something that is not in Natchez. I have just added my braised beef rib and shrimp in smoked tomato cream both served over rosemary grits. Biscuits may be a good idea with those two dishes. With a new cook, there were timing issues that night for sure. The Croque Forrestier is cooked to order and is suppose to be warm. I think the temperature issues were off due to timing. I know you have been a good customer at King's Tavern and I hope you will try Regina's again.Warm Wishes- Regina
2. Natchez Manor Restaurant
Reviewed By Ann Marie B
We ate there on Friday, July 3rd. An indication of our experience should have been when I called on Wednesday to see if they would be open and to make reservations. The girl that answered the phone didn't know if they would be open because the schedule had not yet come out. She did not offer to find out for me or to call me back. The restaurant is new and in a good location in downtown Natchez. The dining room opened up to a hall which led to the bar. None of this was carpeted and it was very loud while people went to and from the bar. We ordered martini's, which were very good, however it took the waitrees three trips to our table to understand our drink order. We ordered an appetizer which was good. We then ordered the softshell crab to share as an entree'. When it came out, it was not full and about 3 inches in size. We were shocked as we had questioned her about the crab before ordering. It was also a very pricey item on their menu. We told her that this was not acceptable. She finally returned to our table 10 minutes later after serving the next table's drinks. A more seasoned server came to us and informed us that it was our server's first night of working there. She also used the excuse that they had switched vendors. They offered us anything we wanted at no cost. By then, we were not interested and left. I would never eat at an upscale place where they turn a brand new employee loose on the first day. I also want to point out that I am in my 40's and have never returned a plate of food at a restaurant. My husband and I were there for a one night romantic getaway. We ended up walking down the street and had a pizza at a sports bar! While the pizza was good, that wasn't the evening that we had planned.
3. Regina's Rind & Vine Wine
Overall Ratings
5 based on 41 reviews
Chef Regina Charboneau's latest concept- Regina's Kitchen (and Rind & Vine) is a very popular Bar & Restaurant (access through her cooking school) Regina's Kitchen at 312 Main Street in Natchez. You will feel like you have entered Paris when you come visi
Reviewed By veroniquee408
After reading all the rave reviews about Regina's Rind & Vine (so far I see 36 reviews, all 5 star ratings), I am almost embarrassed to post this one. However, I feel that I should be totally honest about my experience and as a seasoned professional, I am sure Regina is open to constructive criticism⦠I have a feeling she is still trying to find her niche for this place and it's a work in progress... So here it goes.The venue is very nice with a touch of class, but not over the top, soft lighting, unobtrusive music that allows conversation, friendly wait staff. We were there on a Thursday night and there was no one at the piano, I am not sure what days they are playing, nothing was indicated on the website, menu or anywhere that we could see. We were however disappointed with the food. I had ordered a plate of roasted vegetables with aioli, the plate came out with room temperature roasted broccolini, cauliflower and roasted potatoes. The aioli was okay, but the vegetables would have tasted better warm... My husband had a salad with artichokes that was quite ordinary, and he thought the mustard vinaigrette lacked in taste, it was very bland. The waitress came by as I was still eating my cold vegetables and asked if she could bring out our next dish. My response was "no, please give me a minute". Next thing I knew,10 seconds later she came out of the kitchen with Regina carrying our second plates... I still had vegetables on my plate but since our table was too small, my first plate was removed to make place for my second one.This left me a bit stunned, but I moved on to the next dish, which was a salad with lardons and a poached egg. I didn't understand what the urgency was to bring it out of the kitchen so fast, as the entire salad was cold, from the poached egg to the bacon to the toasted bread slices... it could have waited in the kitchen until I had finished my first plate... On the positive side, the poached egg was perfectly cooked, even though it was cold.My husband's second plate was a "croque forestier" which should have been a warm sandwich but instead came out cold as well...The breadbasket that came with our meal was stale and sub-par bread. If Regina is famous for her biscuits, why not offer some biscuits instead of this mediocre bread?The wine selection was adequate and for people wanting to try different wines the "flights" option seems interesting although a bit pricey considering that a flight is 3 times 3 ounces.I am also confused as some prior reviews mention dishes that are not even on the menu (gumbo? Crawfish pot pies?), not sure if these were daily specials or if the menu has changed? There was no daily special offered to us.Another oddity is that we saw an entire table being served lobster tails, which was nowhere on the menu or posted anywhere and wasn't offered to us. What is the deal? Can you request a specific menu in advance? If yes, that should be explained...It seems to me that Regina hasn't found her groove yet, and I don't know what the answer is for a city like Natchez... She might be better off sticking to a wine bar scene with, cheese and charcuterie boards and small tapas style plates. Or if she wants to broaden the menu to a French bistro style, she needs to up her game a little. We have eaten several times at the King's Tavern that she also owns and have always been pleased with the food there, so we know she can do better than this.Apologies for my long review if you read it in its entirety! Just trying to offer constructive criticism and give my honest opinion...Thank you for both the constructive criticism and know that I always appreciate an honest opinion. Not making excuses- but more of an explanation of a night that was not typical. As you noted all of our reviews have been highly rated.I was training a new cook that evening and earlier in the day a dear friend dropped off 4 live lobsters that his daughter had sent to him and his wife for their 55th wedding anniversary. He asked me to cook them for them. It was an isolated dinner, however I can see how that would be confusing to other diners. The wine bar menu is designed to be simple and I did not want to compete with other restaurants. I always try to create something that is not in Natchez. I have just added my braised beef rib and shrimp in smoked tomato cream both served over rosemary grits. Biscuits may be a good idea with those two dishes. With a new cook, there were timing issues that night for sure. The Croque Forrestier is cooked to order and is suppose to be warm. I think the temperature issues were off due to timing. I know you have been a good customer at King's Tavern and I hope you will try Regina's again.Warm Wishes- Regina
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