Red Robin Gourmet Burgers and Brews
- 2031 Bronze Star Dr, Woodland, CA 95776, USA
- (530) 661-7470
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3525 Fruitvale Ave, Oakland, CA 94602, USA
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Cassy Harwood
I found this place on TikTok and boy is it a gem! Run, do not walk to this place if you’re a fan of soul food/Louisiana cooking! Every dish had so much flavor and the portions were huge!!
My hubs and I went for a date night on a Friday. We had a reservation and were seated right away. The ambiance was upscale and cozy at the same time with black vinyl booths and a lot of greenery. We both started out with the chicken and sausage gumbo and it did not disappoint. There were so many herbs and spices, that the flavor was phenomenal. I am a Louisiana native, so I am always on the hunt for a good gumbo and this was a hit! For entree’s, the hubs for the Jambalaya which was on point, while I got the shrimp Etouffee. Both were terrific! The shrimp were perfectly cooked with just the right amount of spice, while the Jambalaya had its own special kick! We also tried the Mac n Cheese, which is one of the best that I have ever had. Very creamy and smooth with a beautiful cheese pull. We also tried the rice and gravy, which is a staple in Louisiana. It was so good, I honestly wanted to lick the bowl. We were too full to try dessert, so that just means that we have to come back. This was one of the best Louisiana meals that I have ever had outside of the state. I cannot wait to come back and try more dishes. Do yourself a favor and check them out.
Jam Hen
I’ve been wanting to try Willows & Pine for a while, so my family and I finally went around 5:50 pm, close to 6. The front area was already packed, so they seated us in the back. We were the first group back there, but it still felt nice. The restaurant itself is beautiful and the music was great, which set a really good tone.
There was one young woman with short hair handling everything. She was the hostess and the server, so it was necessary to be patient. She did a good job managing it all and stayed pleasant throughout.
Now the food.
The “short ribs” were not short ribs. It was clearly chuck roast. There was no bone at all and the texture was that of a pot roast. It was cooked very well and tasted good, so I did not mind it, but it should be labeled correctly. They should just add carrots, potatoes, and celery and market it as a proper pot roast dish.
We also had the smothered pork chops with rice and collard greens. Everything was really delicious, hot, and fresh. The greens especially tasted like they were cooked that same day, which I appreciated. They even had soups that were not ready because it was still cooking. Hot fresh food will win every time! They are actually COOKIN’ back dere. Real southern roots, for sure.
For starters, we had the cabbage and cornbread, which were both pretty good. We also had the sausage and chicken dish, whether it was jambalaya or étouffée. It had a strong spice level and a heavy bay leaf flavor. That bay leaf flavor really stood out. Bay leaf should add to the flavors, not overtake them.
We started with a salad as well. The salad itself was fresh, but the dressing was very sweet. It needs something acidic like vinegar or lemon to cut through that sweetness.
What I really enjoyed was the frozen rum cocktail. It was delicious and one of the highlights of the meal.
Now the part that did not work at all. The mac and cheese was not good. EEEEEEEEYYYUCKKK!!
It was soupy, very heavy on dairy flavor, like milk, not cheese, the noodles were mushy, and the sauce was broken. Even though it was clearly made fresh, the flavor was off. We ended up leaving the entire bowl on the table.
Overall, you come here for fresh, flavorful soul food and you will get that with most of the dishes. The service and atmosphere were both solid. I would come back again, but I would definitely skip the mac and cheese.
Allan
I can sympathize when a restaurant is short staffed and the food takes longer to come out. But I don’t believe that should compromise the quality, especially at this price point. We did appetizers and dessert and the highlight was the dessert.
The only thing I was looking forward to having was the Shrimp and Crawfish chowder, and to my disappointment they were already out only a couple of hours after opening.
The Po’Thang Sliders were dry and chewy and looked nothing like the pictures they advertise. Nothing to write home about. The best part of the Chilean Sea Bass were the sides. The fish was cooked well but didn’t have a distinct flavor.
The menu seems to be modified from what’s advertised. They were serving the short ribs as a sandwich on ciabata bread with fries. The short ribs were decent, and the bread was good, but the fries left so much to be desired. There was no seasoning whatsoever in either the sweet potato or the regular fries. Also, they were not crispy and had a recently-defrosted texture. Would rather have received some greens or rice instead.
My wife had been looking forward to eating here for a while and we both were not impressed. Especially considering there is so much competition in Oakland for Southern food that’s better tasting and less expensive. Now we know, I guess.
mackenzie c
What can I say about this place besides that it is amazing?
The food, the music, the atmosphere, the service – all a 10!
We got the short ribs with mash, the sea bass, and the blackened catfish. Everything was delicious, but if I had to pick which one I’d come back for…it’d be those short ribs. They’re so tender and flavorful, I didn’t use my knife for nothing but to butter my cornbread.
They’re desserts are a 10 too! You genuinely cannot go wrong coming here and coming back.
Nicole Jones
Great place for breakfast, brunch, lunch, dinner… all the above. The owner was wonderful and came to check on us in their overflow event space. She gave us the history of the family business and her vision of the building and what she wants to transform the space into. The food was wonderful and tasty and the servers were great…especially Bri. She was attentive and patient with our entire party. This is definitely a go to and I would love to collaborate using her event space for events that I throw. Thank you.