Regional Dining Guide

Goldmoor Inn Restaurant: A Galena Treasure Keeps Its Eye on the Details

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This upscale, fine dining restaurant serves both overnight guests and the general public. Take advantage of the stunning views while you dine and enjoy a classic dish that’s been a staple on the menu for nearly 30 years.

Goldmoor Inn’s dining operation is led by Executive Chef Joshua Roberts

The deluxe Goldmoor Inn, 9001 Sand Hill Road, in Galena, comes with a bonus: an upscale fine dining venue that not only serves overnight guests but also accepts reservations from the general public.

Goldmoor Restaurant, overseen by Executive Chef Joshua Roberts, offers dinner service Thursday through Monday in an intimate 38-seat restaurant. Sit back at a table or booth and enjoy magnificent views of the Mississippi River, breathtaking sunsets and the occasional train off in the distance.

“Joshua Roberts, who was hired last April, brings to the table inventive, accessible and fresh menu offerings,” says Slobo Radin, co-owner with his wife, Birgit.

The restaurant focuses on seasonal ingredients, and its menu changes frequently to accommodate and reflect the season.

“We offer contemporary American and European fare, and don’t limit ourselves to one style of cooking such as French or Italian,” says Roberts.

In today’s culinary scene, a classic dish such as Beef Wellington is a rare find. The preparation is labor-intensive and involves multiple steps. But at the Goldmoor Restaurant, Beef Wellington is the signature dish – as it has been for the past 28 years. “We refined it and brought it back to the traditional ways of serving,” says Slobo.

In the spirit of buying locally whenever possible, the restaurant now works with a Midwest company that provides responsibly sourced premium meat, poultry, seafood and dairy products.

Goldmoor has teamed up with the owner of a nearby farm to build raised beds for growing vegetables and seasonal produce. Thus, Roberts can develop a menu around what’s in the garden. If plans next summer call for serving bruschetta, a ready supply of home-grown tomatoes will likely be available. A new meat purveyor supplies free-range chicken and naturally raised beef.

A recent weekend menu featured such entrees as braised lamb shank osso buco, salmon en croute and white Peking duck breast, among others. They were priced from $22 to $48. Small-plate courses ($16 to $20) starred rack of lamb popsicles, crab bruschetta, pan-seared diver scallops and roasted bone marrow.

An elevated chef’s table in the kitchen, with seating for eight, gives diners a behind-the-scenes look as meals are created one step at a time. It’s a chance to converse with the chef, learn some culinary tips and observe kitchen activities.

Meanwhile, diners can choose from 25 wines, many available by the glass. Represented are wines from California, France, Italy, Australia, South America and Africa. Another option is to try a cocktail made with bourbon from Galena’s Blaum Brothers, a family-run craft distillery.

Since the Radins acquired the 36-year-old bed-and-breakfast in February 2015, Goldmoor Restaurant has emerged as a destination restaurant for food lovers. Similarly, the inn is becoming increasingly known as a getaway spot where people come to unwind, relax, enjoy nature and soak in the area’s peace and quiet. The Radins have invested in numerous improvements around the property since taking over. Initially, the biggest focus was on a re-energized marketing effort and raising the Goldmoor’s visibility.

“We had to tell people who we were and what we were all about,” say Birgit and Slobo. “Goldmoor was a hidden gem in plain sight.”

The Radins found Galena residents, too, were unaware of the resort, even though it was a scant six miles from the heart of town.

The news is getting out. Word-of-mouth is now one of the top attractors, says Birgit. “Our son Dustin keeps the website up to date and our story alive.”

Goldmoor Restaurant is open to inn guests and the general public for dinner Thursday through Monday from 5 p.m. to 9:30 p.m. It’s closed Tuesday and Wednesday. Reservations are recommended.

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