The Vault - Bakersfield (CA)

5 /5 Joey Hernandez: Open since January 2025, I just tried it and I am very pleased. Ill add videos, look at how they pay attention to detal! The flavors are delicious and very enjoyable. I got the Beef Wellington Bites, the sauce and delicious! Tri Tip Bruschetta, WHOA! YOU HAVE TO GET THESE! Rosemary chicken and Lamb Chop plate. The chicken enchilada soup is going to be good if youre latino or enjoy Hispanic food. Just try it, dont worry about not liking it, the food is good and worth the visit. Esmeralda was an exceptional hostess and waitress. Kudos! Will be back, all the way from Tehachapi

3 /5 J: Overall, a good, but not great dinner experience. Our waitress, Esmeralda, did a fantastic job. The apoetizers were very good, including the tri-tip bruchetta and the shrimp. Nice preparations, and easily shared. Three of the diners tonight had steak, and two of the three were happy with how their steaks were cooked. The third steak, ordered and marked medium well, came medium rare at best. An experienced chef wont miss doneness by two indisputable levels of doneness. One level of doneness might be debatable, but two levels?? No, the chef messed that up for sure. And sending a steak back? Who knows what one will get in return. I had the pork belly carbonerra and it was good and very rich, as expected. This dish can easily be shared by two or maybe three with perhaps appetizers. The table bread was very good, but should be served with olive oil and balsamic, or at least they should be offered. The bread was also used as croutons in the dinner salad and were a disappointment thete as the croutons were not crisped in butter or olive oil and chewed like day old bread. The waitress brought by fresh cracked pepper for the dinner salads, and then returned on request to pepper an entre. There were no salt and pepper shakers on the tables.

5 /5 Sansoo Fool: I love it when a restaurant goes all in on the design and has amazing food too. I love all the little details that help make up the bank theme. Make note of the slip of paper that wraps up your napkin and silverware. And the menus are file folders removed from a cabinet. There are clocks for times for different world cities, and on the day we visited, both the bartender, and the waiter looked like they fit right in with the theme. Bartender has a nice handlebar mustache, and (branded) old-timey golf cap, and our waiter was wearing a nice crisp white shirt with suspenders. I love a restaurant that goes the extra mile. Even the water is served from a nice cut glass decanter Now the food, was amazing. Did you know they have a pickled tongue sandwich on their menu? Its really good. So is the chicken piccata! They make their own bread daily too. and its very tasty. We opted out of dessert that night, because we both wanted affogato, but it was late, and that has caffeine. So we just had another glass of wine instead. On our second visit we tried the pork belly carbonara and another chicken picatta. We love this place

5 /5 Darrin Baker: First I want to thank our waitress Esmeralda for recommending the coconut shrimp. They were delicious. She was very polite. The food here is very delicious. We had appetizer meal and the drinks were very good. The food was cooked to order. It did not take that long to come out and it was just good. I’m glad we have a good restaurant on our side of town. I was the owners must success and we will be coming back.