SubTerra Kitchen & Cellar

"Not impressed by the food. There are only three scallops in the main dish which was worth $41 and I can only taste saltinesses in the scallops. There are also only three prawns in the appetizer and the sauce was mediocre. The bone marrows were the best of four dishes we ordered. Overall, I think it may worth a visit for some special occasions but the food needs quite some improvement."

"I checked out this restaurant with a friend today, and we decided to try three appetizers and two entrees based on the recommendation by the waiter. Among the appetizers, the beef marrow was a standout, but the marrow came from different bones, and one of them has little marrow. The prawns, while fresh, were accompanied by a sauce too sweet for their delicate flavor. Surprisingly, one of the highlights of the meal was the bread. Moving on to the entrees, the scallops were salty, and the beef shank was relatively average. While many of the dishes were meticulously presented and had a certain level of fanciness, I found some of them didn't quite hit the mark for my taste. The service and the overall atmosphere of the restaurant were great. However, you might want to consider whether the cost is justified for your particular preferences."

"Hidden gem in Newberg - upscale yet understated and comfortable dining room. Friendly and helpful staff, and wonderful menu with an eclectic mix of creative and delicious dishes."

"Delighted that “date night” occurred this week on Valentines Day. SubTerra is one of Essential Confection’s restaurant partners, and we love visiting and supporting what our partners do best. Our first pre fixe selection was a lightly spiced arugula salad with Calabrian chili oil, lemon, pecorino Romano and hazelnuts. Paul chose the corn empanada (blue and yellow corn) with shimeji mushrooms, Oaxaca cheese and Coban pepper. Lovely texture and flavor. My squash purée with creamed leeks was perfectly punctuated with a seared scallop. We both chose the Dungeness risotto with peas and mascarpone garnished micro-greens. Soothing and luxurious. SubTerra partners with a local truffle maker: 5 selections beautifully presented. Naturally, we had to taste our Essential Chocolate Amaretto Cheesecake Mini, made all the more luxurious by a svelte chocolate cremeux. Sheila Nicholas of Anam Cara Cellars in Newberg visited with us at the conclusion of the meal. We’re huge advocates of offering more than guests expect, particularly when wine education is involved. We adored their dry Riesling and will be searching them out to snag our own supply. Service is bright and attentive. Owners Stephanie and Javier Santos’ relational style of restaurant service is how we enjoy dining out. Do pay a visit."