The Tasting Room Rhinebeck

“The Tasting Room was a fantastic experience. The chef was incredibly accommodating and helpful, making us feel welcome from the moment we arrived. More importantly, the food was absolutely on point—thoughtfully prepared, beautifully presented, and packed with flavor. At first, the setting may catch some people off guard since it’s located in a basement. But once you get past that initial impression, you begin to appreciate the quiet, intimate atmosphere and the elevated elegance of the entire dining experience. The focus is clearly on exceptional food and hospitality, and The Tasting Room delivers on both. Highly recommended.”

“We have driven by this place 1,000 times and were never really sure what it was…. But as it turns out, it’s a gem hiding in plain sight. We loved the endive appetizer, the tagliatelle and the trout. Everything cooked to perfection and unique. We also loved the chocolate cake w raspberry sauce. The staff was so kind, too. Looking forward to a weekday Ramen night here 🍜”

“I came here for a family event - two couples. I had not done any research ahead of time so I was a little surprised at the laid back greeting we received when we arrived. We were introduced and met Chef Daniel, and our waiter Kas, and led inside to a cosy and quaint restaurant setting in the basement. We were the only ones there, although there were a few other tables decorated with linens and flowers. Off season, I thought. And then the fun began. We were there to celebrate and so we did. We started with a round of cocktails. Our Chef and Kaz played bar tender. The menu was limited, so we ordered one of each appetizer, one of each entree (except for the quail) and one of each dessert. The crab cakes, endive, beet salad and bread basket were excellent. The wine list was also limited but had good representatives. We ordered one bottle of malbec and another of vermentino. Both satisfied. We had the serloin, tagliatelle and two fish entrees. Presentation was beautiful, flavor and temperature was on point, and prortion size was perfect. The chef and waiter eventually sat at an adjacent table for their own dinners and we started up a conversation with them. We learned their stories and they learned ours. It was fun watching our dinners being prepared. The personal service and interaction were unique and memorable. The matcha ice cream, chocolate pot a cream, Parisian cake, and baked Nebraska (fantastic presentation) were served, along with very old single malt scotches to cap off the evening. A great time was had by all and the evening was not rushed (we were there for nearly three hours). If I am ever in the area again, I would go back. I wonder if Chef Daniel would take requests with enough advanced notice and ingredient availability. Highly recommend.”

“Food was great, the halibut was amazing in the butter sauce. The kabobs were perfectly cooked and complimented well with the spicy lime sauce. Both were served with couscous. Beet salad was great too, crab cakes were okay. Service was great. Expensive but worth a try. Definitely recommend reservations, its small and you will likely not get a table as a walk in.”

“The restaurant has a strong point of view and an undeniably quirky atmosphere. We arrived excited, especially given the enthusiastic reviews, and genuinely wanted to be won over. Unfortunately, the execution didn’t support the ambition. The mixed grill lacked cohesion and felt more like a collection of leftover and reheated components instead of a composed dish. The monkfish on risotto was confusing too; the rice itself appeared appropriate, but the dish ate more like lightly moistened rice... The creaminess, integration, and depth that make risotto compelling simply weren’t there. Service also missed the mark when a cocktail was spilled across our table and onto my husband. While accidents happen, it contributed to an overall sense that details were not being carefully managed. What stayed with us most was the disconnect between concept and execution. There were interesting ideas, but ideas alone are not enough. The experience felt unfinished, as though the restaurant knew what it wanted to be but had not yet found a way to consistently deliver it.”