The Grandview Restaurant

Dorsey Chambers

The Grandview restaurant was beautiful, situated on a hill overlooking gorgeous Geneva Lake. It's not the busy part of the lake, so it was tranquil and beautiful, just enough boaters to make the waves sparkle!

Blin Kazazi

Love this restaurant. Great food, awesome service and spectacular views.

Fame S

Complimentary bread comes as a loaf with herb butter. The chicken Milanese pasta itself was good, but the fried chicken was horrible. It tasted sour, like it was no longer fresh and safe to eat. Would not recommend, especially for the price. The service was good though.

Pan R

Pros: - Staff were fantastic - Food was amazing - Great atmosphere - Everything was clearly fresh made Cons: - Pricy (but you should know that going into it) The Grandview is definitely a fine dining restaurant in an upscale 4 star hotel, and, it fulfills it's role of being that perfectly. Going into the restaurant, I did expect it to have the usual fine-dining fare that you expect, however, this was not exactly the case as the menu did have your Wisconsin twists you come to adore from the state. I would've never expected to have to write that there was such a thing as a "fancy cheese-curd" however, here we are. To think that a bacon jam would go well with a cube of fried cheese was foreign to me until last night, but, cleary someone in the kitchen had an "a ha" moment and made the most interesting and, quite frankly, delicious combination that I would've balked at had I not taken the gamble and tried it. To move past the cheese, the next app. we tried were the crab cakes. A little small on size for the price tag, but very large on flavor. The jalapeño remoulade was extremely well made, and while it could've had a bit more kick to it, the subtle jalapeño flavor it provided was just enough to be noticible, but, not enough to be spicy at all to the properly accustomed. Now, I cannot speak to the steak personally; however, my dining partner was very quick to awknowledge that it was one of the best steaks they have ever had; and used the word "heavenly" to describe it; and, heavenly is definitely the word I would use for the lamb shank. You can always tell the skill of a chef by how moist and fall off the bone the lamb is, and, I didn't need a knife at all for the lamb. Tender is barely enough to describe how smoothly the meat cascaded from the bone; by far it was one of the best lamb dishes I have had in a very long time. My only minor complaint to it is that the carrot coulis was a little over-powering for the nice subtleties the dish had built up and layered; and, I, personally, failed to taste the mint despite the rosemary giving a fantastic hint to the demi-glace. The wine the waitress helped us pick out was also fantastic and paired with the entire meal excellently; however, it was not restaurant made so I won't go into a deep review; just wanted to throw in there that the waitress, at least ours, was extremely knowledgable about it. While on the note of the waitress, she was definitely a highlight of the night; I wish I had paid a bit more attention at the beginning of the meal so I could have gotten it to name her specifically. Finally, to end this review through, I have to add one final note about the deserts. We didn't order them at the restaurant, however, I came to find out that the 'sweets package' I purchased as an add-on to the hotel room was made in house at the restaurant, and every taste on it was outstanding. If you like deserts, again, this restaurant will be an absolute highlight for that - and sweets are one of the few things I am the most picky about; so again, massive props to the culinary experts here. Review for the hotel still coming, but, day one in; the restaurant is so far a huge highlight.