Riverview Terrace Cafe

Quiet enough for a conversation. Elegant enough for a romantic evening. The food is flavorful and well plated. Staff is cheerful and timely. We had one lunch after a tour of Taliesin of a warm vegetable salad (for me) and a three mushroom quiche (for my hubby). Yum, yum yum! Came back the next day after an exhausting day at House on the Rock (whew!). Both had house salad. Greens grown on Taiesin school property. Also the wild-​caught salmon special. They were kind enough to substitute extra veggies for the rice for me. Veggies also organically grown on Taliesin property. I can’t recommend this place highly enough!

Would definitely recommend. It’s a nice place to unwind, cool off, and relax after one of the FLW tours. Plus, the food was well prepared and in medium-​high price range. Not to mention an exquisite view of the Wisconsin River.

I decided to stop by this place after every place in spring green was closed or packed for dinner. It’s located in the visitor center to the right and has seating for about 25 – 30 people. Nice wine list from global wines. I had dinner and the menu was fairly small and the prices were pretty spendy. Look to spend $ 18−30/ plate. Food was well prepared and great taste. All local meats, cheese, veggies, and desserts from local farmers and bakers. View was very nice on the river front. Overall worth the visit. Waitstaff and manager friendly and helpful.

Under new management. Atmosphere and scenery are beautiful, food was delicious, and the staff very friendly and efficient. Will definitely go back when in the area again.

The menu has a nice balance. The food was very good and the staff was friendly and courteous. Definitely a worthwhile wait.

Had warm veggie salad and nice glass of wine. Fresh and delicious!

Very good food. Everything had a fresh taste and perfectly prepared.

Without a doubt, the restaurant is in a beautiful building and location. The views are stunning.
The food, however, and the service is something else. I’ve never experienced such slow service, ever. The night we went there for dinner, before an APT play, really didn’t have that many people. During the latter part of our meal, I almost felt like I needed to get up and clear off our own table to get the meal going and the check eventually coming. I have a feeling our waitress had really no idea about fine dining. We got the bread before our waters. We asked her if we had time for desert, and she said we did — that is, if you can eat desert and drink coffee in five minutes and still be able to enjoy it — then yes, we had time.
Onto the food. Why, oh, why, oh, why does there have to be Food Fight running it? I fail to understand or believe that more local people can’t run this place, and actually know how to prepare more tasty meals from locally sourced foods. Couldn’t a culinary school run it, like the coffeehouse in Lakeside Fibers does? How about some of those students going to school over there at Taliesin? Any of them interested in learning the hospitality business? The food, and especially foods prepared by any Food Fight establishment, always tastes the same. The potatoes I had with my meal tasted like the potatoes they serve for breakfast — that same ready-​made taste. My pork chop was supposed to come with au jus and wild mushrooms. I absolutely love mushrooms. The dictionary defines au jus as «served in the natural juices that flow from the meat as it cooks.» I explained to our server that I have a wheat allergy (ie. I have celiac sprue) when I ordered my meal. She later came back to say that the pork chops are served with a gravy that has flour in it, so I will be getting my chops bare. I was stunned. Um, au jus is not gravy. I was a little concerned. My plate arrived, with the bare pork chops, the potatoes as promised, and a heaping pile of broccoli and cawliflower to replace the expected wild mushrooms and au jus — which was nice of them to do that, however, alas, no mushrooms. I was disappointed. I had to put butter on my pork chops — they were so over-​cooked and dry, and there were no mushrooms to savor. How hard can it be to just cook up a little mushrooms? Or how hard can it be to make the real au jus — all it takes is a little splash of wine? It must be very hard, and makes me think everything is pre-​cooked, and they’re just reheating up in the back a la microwave.
It was a very disappointing meal. The setting sun made up for a little bit of it, but my taste buds were not pleased.

Great view, great setting, cool building.
We were there for lunch before taking the FLW tour (which was just OK).
The folks there were really nice and the Rubin’s were great. Would be a great place to sit outside on a nice day with a glass of wine and ponder the world.

Beautifully designed room with windows all along the overlooking the river. Originally the building had been a popular restaurant, but was converted into a visitors center. This wing of the vistiors center is now a simple café.
The food was good in quality. Vegetarian and organic choices. Simple, not too many options to choose from. Its a good place to eat before or after the tour.
Lovely place. Classical music. Good prices.

5607 County Highway C, Spring Green WI 53 588. This attractive restaurant, designed by Frank Lloyd Wright, is part of the Taliesin Visitor Center. Delightful and pleasant; tables overlook the Wisconsin River. Relaxed. Four item menu posted on blackboard in dining area — no need to bust the brain trying to make decisions. Food and service very good. Inexpensive; lunch items about $ 8. We would go there again. Open 9 AM to 4 PM for breakfast and lunch. We returned there on Father’s Day, found an interesting printed menu of about a dozen items; again inexpensive and again very good food.