WOW! So impressive. My nephew and I are total foodies and travel around looking for incredible dining experiences. This one definitely made the grade. Not only is Chef Christy a genius with her food preparation (seriously her charred field green salad ranks in the top 20 things I've ever tasted in my life) she is personable as heck! She took the time to talk to us several times throughout the evening. But let's talk about the manager Tina.. whew! Talk about the complete package! Both myself (age 65) and my nephew (36) totally fell in love with her! She is beautiful, entertaining and quite honestly, smells amazing! Worth the cost of admission right there! William was undoubtedly one of the most attentive waiters I have ever experienced. Kerry was an extremely knowledgeable Som and enjoyable to talk to as well. Absolutely cannot wait to experience these wonderful people and incredible food again! read more

I really really wanted to like this place but it missed the mark for me today. I love the farm to table aspect and the service was wonderful. The atmosphere is also very cool and you could definitely tell it used to be an award winning restaurant. They recently reopened after the head chef left and I don't think they've quite found their groove yet. Almost all of the food was over salted and uninspired. The appetizers were probably the best part- particularly the squash with ricotta. I can't say there was any other dish I would really want to have again which was a disappointment. There was a lack of flavor besides salt and the combinations didn't work as well as expected. I was also surprised there were only 3 cocktail options to choose from. I will say the plating was beautiful and I am really hopeful that they will find their groove again and would love to return once they do. read more

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A disgusting and deliberate elite and snobby atmosphere. Definitely not earth friendly with focus on rabbit and lamb. Seriously. These are creatures with brains who eat grass and veggies. Can you cook anything without a face? read more

It's hard to give context to what I'm going to write without talking about the original namesake, ōkta. To give myself context I've had Joël Robuchon, French Laundry and the like in many different places in the world. There has to be some misfire with management at the Tributary. Do they not know food? Our first experience with ōkta with its original iteration was probably $1200 a couple. Tonight it was $450 a couple, yes, we had a lovely Oregon Chard, a French red Burg and an Oregon Pinot so our check wasn't totally out-of-line given the wine we ordered.The staff has always been very nice. It's Oregon; people are nice generally speaking of course. Having said that about the staff, though, it almost seems as though they could use additional training. I really really really don't want to have to write this. I support Yamhill County restaurants and want everyone who's decent to succeed. From ōkta's original "effort" it was uninspired. The team was more talented than Matthew Lightner, even though he was NYC-fancy and worked at a 2-star. I get it. On paper it should have been more than wonderful. Literally, the first thing we had was a broken custard. Perhaps in the chef world this kind of runny mess is art or "something." We went back with another couple and while we were their guests the food still wasn't close to the best we have had other places. Pretty to look at but under-seasoned and generally without a lot of flavor. We want to support local restaurants, especially ones that "should" be good. One would think that a restaurant located within a $1000/night hotel and a Relais et Chateau would be off-the-charts.Again, no. There is some disconnect between the team running the restaurant and the team making the food. How can't management see that what they served in the first iteration wasn't even close to Michelin levels and this current re-do isn't even close to the better restaurants in Yamhill County? Is management that disconnected from actual reality? Are the people writing the checks just trusting management without tasting the menu? Are they absent? I mean the Bombardier is at the airport every once in a while: Why don't they sit and eat? Clearly, with the kind of money behind this operation someone has to have taste. The amuse bouche was delightful enough but perhaps the vein of the kale could have been removed before they dehydrated it? Although everyone else had the escarole I had the asparagus and it was good enough. Was it worth $25? No. Absolutely not. The halibut was the best part of the tasting menu. I tried my partner's crab and it was okay. Not inspired. Just okay. Here, though, we get to the issue. We both had the wood-fired chicken. The first time it came out it was cold. Not lukewarm. Cold. Our friend's lamb was cold as well but he didn't want to say anything. We told our very sweet server that our food was cold. After 15 minutes she brought us back another try. Sadly, the chicken was raw inside. There is NO WAY any chef put their thermometer inside either the leg or the thigh and saw 165F. Honestly, I hope neither of us get sick from eating even a small portion of the raw chicken. (We didn't)The chocolate cake with alder oolong nice enough. My partners savrory-ish baked brie was off. It seems as though this restaurant just doesn't get it. You're not the first iteration with a supposedly fancy chef. It pains me to say this because I want ōkta to succeed. The level of food we experienced was not up to the level of what they charged us even with taking off a percentage for the improperly prepared chicken. We really want this restaurant to be good. Neither iteration of the concept has been the level that they think they are. Sadly. I mean how is management and ownership so blind? There is no way I can recommend ōkta to either our friends, those visiting or even those reading this. How is there such a disconnect between management and the kitchen? The dining room is truly lovely. The hotel is as pretty as it gets. Please, you guys, do better with your food. It's absolutely surprising people who should have very good taste can't hire a team commensurate with the amount of money charged. So. Disappointing. read more

Okta Farm and Kitchen - Beautiful ambiance. Probably the best in Oregon. - Salad Near Me - McMinnville, Oregon

Terrible experience for such an expensive restaurant. No bartender and all cocktails were pre-mixed. They had a selection of exactly two drinks - a honey based OR gin based drink. They had people dining that were in flip flops and tshirts. I am not a stuffy person but it became clear they are not doing well and the hostess admitted as much. We left and went to Grounded Table. And the experience was so good we went back two night later. read more

Amazing night with extraordinary flavors. Each of my four courses: tomato tart-black cod-grass fed beef-Apple cheesecake were head and shoulders above any I've had elsewhere. Service on point and fine detail to presentation and ambiance. Thank you for having us! read more

Recently went to Okta. Having had been adjacent to the wine industry we are familiar with fine dining. The food was delicious (some courses better than others) and the chef came to our table for feedback on the new menu so that was appreciated. Service had no flaws. However the wine pairing was $95 for four courses. On line advertised as $65. I was fine with this assuming I would get a standard 4 ounce pour with each course so that I could really enjoy tasting a little before the meal, having enough to pair with my course and then some for the wait until the next course came. That is not the case. The total amount of all the pours was around 4 ounces. So we paid $95 for essentially one glass of wine. The pairings were fine but not mind blowing with the exception of one that I really enjoyed. Three people at $100 ea, wine $95 and tip bill ended up being around $500. We would not go back. Nothing food wise ground breaking (exception the ribs) and of course small portions although we left full. They gave exactly ONE hazelnut to each of us post dinner stating they had only a small amount of hazelnut trees on the property. ONE.... $600. We felt like they could have a strong local following if they just gave a little more. Often we will love a restaurant and make that our "go to" for nice dinners out or celebrations. It won't be Okta. read more

Disappointed to not have a better experience. Food was ok, a little off on a few things. Halibut overcooked, crab was not seasoned well, lamb was cold. Flavors were good, sauces decent . Wine pairing was egregious, just tiny pours of wine. Choices weren't bad but barely two sips, not really a full two glasses for 65$ and for more obscure pairings seemed obvious they were scrimping. Beautiful setting, good attentive service just poorly executed read more

We were very excited about dining at Okta and our friend group had a fantastic experience two years ago. However, our lovely group of friends arrive only to be told we might not be able to sit with each other even though we had a reservation. There was 2 other tables dining at the same time - no one else came in the entire rest of the evening so it was laughable they acted like they would not honor our reservation. Then, our friend group had a wonderful day and were excited and joyous to spend time together - the restaurant took offense to our joy and laughter and would not allow us to have the wine pairing. This is fine because it saved us a ton of money and time so we could get in, get out and was a power trip from the restaurant manager. Overall the food was good enough but was approximately 6 bites for the $100 tasting menu. As a huge foodie, this was such a disappointment. read more