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AstroNomadvia Google

about 2 months ago

A few weeks ago, my partner and I visited Stella Van Buren for breakfast on a day that simply wasn’t their best. Instead of brushing it off, the Restaurant Supervisor, Jenna Boen, did something rare—she invited us back to experience dinner service, confident in what Stella truly offers. We accepted her invitation last night—Friday, January 9th—and let me say this plainly: It was hands-down the best VIP dining experience we’ve had in 2026 😉. From the moment we arrived, Jenna greeted us with genuine warmth, radiant smiles, and a familiarity that felt less like hospitality and more like being welcomed home. That kind of energy cannot be trained—it’s felt. We were graciously offered a choice of entrée and dessert. My partner and I both selected the Faroe Island Salmon—hers cooked medium-well, mine well. When the plates arrived, they were visually stunning: a beautifully glazed salmon paired with charred Brussels sprouts, resting on a bed of parmesan farro. The cook was precise, the flavor balanced, and the presentation elegant without pretension. That said, the true star of the night—for me—was the crab cake appetizer. Absolutely tantalizing. Full, robust lump crab meat. Bright notes of lemon that lifted every bite. A remoulade sauce that tied everything together flawlessly. This is how crab cakes are meant to be experienced. The garlic-whipped smashed potatoes reminded me what comfort food tastes like when it’s done right—warm, familiar, and satisfying. While the baked mac and cheese wasn’t my personal favorite, it certainly didn’t lack flavor and would easily please many palates. Before our meal, I enjoyed the house bread dipped in oil infused with chili oil—and let me tell you, that subtle kick at the end had me wanting to dance a little in my seat. Out of respect for Stella’s refined, upscale ambiance (and not my own kitchen 😉), I restrained myself. Speaking of ambiance—Stella Van Buren understands atmosphere. From its prime location to the thoughtfully designed interior, the space offers sensory pleasure at every turn. Floor-to-ceiling cream sheer curtains gently divide the dining room, creating intimacy without isolation. It’s elegant, warm, and inviting. For dessert, we selected the lemon tart (mine) and tiramisu (hers). We chose to take them home—already full from the experience itself. Saving dessert felt intentional, like extending the evening into another moment of joy later. And I’m grateful we did. If Stella Van Buren represents anything, it’s this: ✨ A higher-level dining experience. ✨ Elevated flavors. ✨ Exceptional service. ✨ A place that transports you to a new portal where hospitality is felt, not performed. If I had to change one thing, it would be the music—I’d love to hear contemporary jazz or even hip hop jazz woven into the atmosphere. That said, this is still a 10 out of 10 experience. Because of the food, the service, and the care shown, I will absolutely be back—and next time, the Sea Scallops are calling my name. Thank you, Stella Van Buren, and thank you, Jenna, for reminding us what true hospitality feels like. 🌟🍽️

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Robert Bozemanvia Google

2 months ago

We stayed overnight at the Westin and had breakfast at Stella. A small but diverse menu with GF and vegan options. Our server Lori was fantastic and the food and drink delicious. Highly recommended!

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Daniel Martinesvia Google

3 months ago

Amazing service and food. The restaurant is beautiful. I stayed at the hotel and had a chance to enjoy the restaurant for dinner and breakfast. A dinner the salmon was delicious especially together with the pecan infused old-fashioned. At breakfast I really enjoyed the yogurt. Kelly was my server and he did a great job!

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David Mabonvia Google

4 months ago

Highly recommended. The old fashioned’s are tasty and the Waygu beef was an experience! Brought to you rare with a 500 degree stone so you cook it at your table in seconds. Thomas was our waiter and was great! We were celebrating the 250th Marine Corps birthday so he brought us tiramisu with his own hand drawn chocolate flag.

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Lin Stacyvia Google

5 months ago

Giving 2 stars because the food came out super slow (waited close to 30min for the main dish). Ordered the steak tartare to start, then the red snapper and ossobuco. Red snapper was pretty good but the ossobuco was too dry and bland. I feel like it’s missing a sauce. The saffron risotto on the side was what made it palatable. Would not visit again.