The Fifth Season Restaurant's chefs prep robust steakhouse classics with upscale panache. Situated in an old tavern, the restaurant's muted, earth-toned dining room complements its woodsy surroundings. Warmer seasons bring outdoor seating, where eyes feast upon the surrounding game reserve and mouths dine on selections from the rich menu. Oil rusty jaw-hinges with appetizers such as stuffed mushrooms broiled with crabmeat and swaddled in a melted swiss-cheese blanket ($8). Entrees include the seafood puff pastry ($25), which allows diners to taste a variety of underwater delicacies without the hassle of stealing a shark's lunchbox, as well as the center-cut USDA-choice filet mignon ($26 for 6 oz.) and top sirloin ($12 for 6 oz.). The wine list offers a cornucopia of more than 700 domestic and imported Dionysian delights.
Yolo Grille is more than just a grill. In addition to whipping up hearty dishes such as their famous garlic chicken breast or mussels marinara, the expert chefs turn their culinary talents toward philanthropy. They host benefit dinners for local charities and donate vats of chili to a chili cook-off.
Chef Phillip Miller adheres to two guiding principles when crafting his menu. First, every ingredient must be locally grown or raised. Second, it must be seasonal. These criteria have served Miller well at 1810 Tavern, where his specialties include caramelized scallops in red-wine cherry reduction and black-bean burgers topped with a spicy sriracha mayo. If both of the above sound incredible, don't fret over choosing just one; Miller's upscale spin on pub food includes an all-day tapas menu with smaller portions of each main course.
But the food is only one half of the equation. The other arrives in the form of top-shelf wines and spirits, as well as beers from acclaimed craft breweries such as Rogue and Flying Dog. This refined drink list finds its reflection in the building itself, a historic gem complete with exposed brick and a digital jukebox that dates back to the 19th century. Take your drinks out to the brick patio to enjoy weekly performances by local musicians.
Stationed across from Kent Free Library, Wild Goats Café tramples hunger with its selection of homemade comfort food for breakfast, lunch, and dinner. Inside the dining room, wood trim runs along the top of sand- and pistachio-shaded walls, creating a warm atmosphere often filled with the smell of fresh-roasted coffee. Friendly servers pirouette between booths and tables delivering omelets in the morning and sandwiches in the afternoon, such as The Goat—an open-faced fusion of melted cheddar, tangy hummus, and veggies stacked atop pita bread. For dinner, the cooks craft a handful of entrees featuring a variety of enticing ingredients, such as organic chicken breast, house roasted sirloin, and homemade tomato cream sauce. Throughout the week, specials reward diners for their visit, including Buck Buck Brinner Wednesday, when eight menu items cost just a dollar apiece, making it the ideal night to finally take your pet elephant out for dinner.
Whether fried, baked, broiled, or steamed, the seafood on Jackson Fish Co.’s menu tastes fresh—because it is. Marine delicacies, including Skuna Bay salmon, crab legs, and shrimp, arrive each morning, ready to be transformed into an entree or sold at the market. With the recent addition of a wood-fired oven, pizza can also be found baking to a crispy, golden brown in the kitchen. On Wednesdays, the oven cools down, making way for Jackson Fish Co.’s sushi selections.
Cuisine Type: Spanish-Latin fusion, tapas
Handicap Accessible: Yes
Number of Tables: 25?50
Parking: Parking garage
Most popular offering: Paella, empanadas, flautas
Alcohol: Full bar
Delivery/Takeout Available: Takeout only
Outdoor Seating: No
Pro Tip: We encourage you to order numerous smaller portions to try different combinations of flavors.