Having carved out its own elegantly understated space inside the Red Lion Hotel, Willamette Valley Grill recently restyled its menu to feature appetizers, entrees, and salads beaming with the bravado of classic American bistro fare. Inspired by local and seasonal ingredients, chefs entice palates with starter dishes of steamer clams sauteed with pancetta, leeks, tomato, garlic, and wine. Velvety bowls of butternut squash and gorgonzola ravioli create a symphony of spring flavors while aromas pan-roasted halibut and chimichurri ribeye mingle through the dining room. After dining and sipping on a range of Pacific Northwest wines, guests can trade the restaurant's tasteful ambiance for the colorful hues of the adjacent 3301 Ultra Lounge.
Groupon is a combination of the words group and coupon. Each day, we offer an unbeatable deal on the best of Salem: restaurants, spas, sporting events, theater, and more. By promising businesses a minimum number of customers, we get discounts you won't find anywhere else. We call it "collective buying power." If you want to get the deal, just click BUY before the offer ends at midnight. If the minimum number of people (10 for today's deal) sign up by the end of the day, you'll be emailed a gift certificate the next morning. You can print your Groupons, or redeem them with our mobile app. Use them whenever you want until the deal expires—today's expires in six months. If not enough people join, no one gets the deal (and you won't be charged), so invite your friends to make sure you get the discount!
When the chefs at The Bay House want some fresh italian parsley, french tarragon, or lemon thyme to season freshly caught halibut from Captain Mike Fitzpatrick or organic vegetables from nearby Barking Dog Farms, all they have to do is snip some from the herb garden outside. That dedication to fresh, local flavors elevates each dish, and it's also won the restaurant recognition from Oregon Coast Today and a bevvy of awards. To complement the seasonal dishes, which often feature seafood, duck, and beef, diners choose wine from a sprawling wine list that's about 70 pages long—the same length as War and Peace: Tiny Print Edition.
The Bay House's spacious windows let in views of Siletz Bay, which laps a rocky shore right outside the restaurant. In two formal dining rooms, servers whisk plates to white-draped tables and booths. The Bayside Lounge's plush dining chairs and leather couches gather around a rustic stone fireplace and tables topped with a single rose; the laid-back space sometimes hosts live blues artists and other musicians to serenade lounge-goers.
The Catalina Hotel perches on the shoreline of Miami Beach’s South Beach, a spot well-known for its hot nightlife, gorgeous beaches, posh shopping districts, and celebrity sightings. Daytrippers can head over to popular clothing-optional Haulover Beach for an extra afternoon helping of vitamin D, or they can get acquainted with the city by hopping on a colorfully narrated duck tour, on which travelers cruise by million-dollar houses before dramatically splashing into the surf on a bus that turns into a boat.The Catalina Hotel is a short walking distance from all of South Beach’s vibrant charms—stepping out of the hotel, guests find themselves surrounded by options for fresh seafood and exquisitely crafted cocktails at every turn, as well as the pulsating beat of club music wafting through the night air. Clubs in the area stay open late, encouraging nights of dancing that end as the sun comes up over the water.
It's not that the chefs at Portland Seafood Company dislike forks?they just see them as unnecessary. The teams at the Washington Square and Mall 205 restaurants designs many of their fresh seafood dishes to be eaten by hand, encouraging patrons to dig into platters of fresh-shucked oysters and buckets of Alaskan snow crab, crispy potatoes, and corn on the cob. They also fix up Baja-style fish tacos, oven-roasted crab melts, and fish and chips platters featuring cod, prawns, or halibut dipped into their signature Widmer Hefeweizen beer batter.
Each restaurant's decor takes inspiration from the nearby dockside fish warehouses, which also happen to be where the chefs source many of their ingredients. The staff also procures fresh bread from nearby bakeries, seasonal produce from local growers, and margarita mix from in-house. Bartenders serve these from-scratch margaritas alongside beer, wine, and other signature cocktails.
Stanford's Restaurant & Bar stays close to home, even as it explores and combines the diverse flavors of the U.S.. Its chefs purchase as many ingredients as possible from local Washington and Oregon sources such as Inaba Farms, Ralph's Greenhouse, and Dungeness Farms. The results: buttermilk fried chicken with country sausage gravy and honey mustard glaze, and walnut crusted brie with house-made seasonal preserves. As for their combinations, the chefs don't believe land and sea need to remain separate?just look at their prime rib and grilled salmon with parmesan garlic mashed potatoes, seasonal vegetables, and Dave's horseradish sauce. Both surf and turf tend to spend a lot of time together atop the kitchen's wood-fired grill, too, soaking up the smokey flavor of the smoldering logs while coming to realize there aren't so many differences between them after all.