Restaurant Road Trip: Tendrils at Cave B
The main inn at Cave B, in which you’ll find the restaurant under consideration.
A road leads past Cave B’s swimming pool and down to the Columbia Gorge
Why don’t my salads at home taste like this? Greens grown in Chef Joe Ritchie’s onsite garden and topped with apricots, pine nuts, and a California goat cheese start things off right.
Tendrils’ flight of whites. Ritchie works with winemaker Freddy Arredondo to create food that pairs with the estate-grown wines.
A memorable dish of gnudi and foraged morels with bacon. The menu changes seasonally—I’m so sorry that you may not be able to eat this.
A seared scallop tops Tendril’s light, housemade pasta.
There are worse things to come home to: chocolate-covered strawberries await guests in their rooms.
A pond on the premises and the winery’s new luxury yurt village beyond. The yurts come outfitted with Wi-Fi and other such unyurtlike accoutrements.
