Coho Cafe's two locations help their diners fight the weather—whatever that might be. In the winter, large rock fireplaces send heat bouncing off curved architecture and metal art while stomachs warm with Southwestern spices. In the summer, cool Pacific breezes fan guests on the outdoor patios while they sip cocktails and sink into cod tacos. But no matter what the temperature outside, there's an undeniable flair to the restaurant's Northwestern seafood. It's something viewers of KING 5's Evening Magazine have noticed too—they've lauded Coho for having the best New American cuisine in western Washington four times since 2008.
The cornerstone of these accolades is the kitchens' culinary restlessness. The executive chefs of both locations revamp the Fresh Sheets menu of weekly specials every two weeks to make use of seasonal ingredients and flavors. What results are bold plates such as pit-roasted salmon cooked over apple wood, and stir-fried coconut green curry with prawns and ginger-jasmine rice. Each bite pairs with a Northwestern wine as well—a fitting drink for any season.
Though nonculinary pursuits first brought Le Petit Terroir’s owners, Dave and Karin Shoup, to Europe, the pair was quickly taken by regional Parisian and Italian food. Inspired by the continent’s open-air markets filled with fresh meats, cheeses, and produce, Dave and Karin sought to build their own Mediterranean-style bistro that incorporated the tastes of the Pacific Northwest. They hired chef de cuisine Jason Custer to develop a menu that would reflect these interests, dotting dishes with housemade sausage, fresh-baked breads, and herbs and flowers from the onsite garden. Meats, which help to build plates of house-crafted charcuterie, all come from the Northwest, forming the base of freshly prepared meals available for dining in, catering, or eating while running from several bulls.
With dozens of classic Italian dishes to choose from, it's clear Pegasus Pizza & Pasta is family friendly. Along with its signature pizzas and pastas, Pegasus serves hot oven grinders, calzones, and low-carb options, such as the chef's saut?ed chicken. Kids can order off their own menu or, if they have the appetite of a two-toed sloth aiming to become a three-toed sloth, they can order off the adult menu. While dining in, patrons can participate in trivia on Mondays, take in live music performances on Wednesdays and Fridays, and croon karaoke on Thursdays and Saturdays.
Antlers, wooden beer barrels, and exposed stone walls line The Lodge Sports Grille’s interior, where a bar crafted from rough-hewn wood shines like a showpiece. Behind it, custom wooden shelves stocked with top-shelf liquor and more than 70 beer taps drilled into stripped logs tempt thirsty patrons. The decidedly lodge-like feel of the restaurant spills over into the menu, which features hearty fare such as half-pound burgers, beer-battered halibut, and steaks aged for 28 days or placed in a time machine and sent 28 days into the future. Along its 40-foot solid maple bar top, patrons lounge sipping fresh, housemade sangria while viewing 60-inch flat-screen televisions which can be viewed from all angles of the house. Those eager to unwind in more natural surroundings may admire the roaring flames of The Lodge's double-sided stone fireplace during daily happy hour sessions and beyond.
"Thoughtful" is perhaps the most appropriate adjective to assign to bin on the lake's cuisine. The team of chefs, who adhere to a cooking style described as "Northwest with a Mediterranean influence" practices what the "A Study Of..." program. This approach allows them to highlight a particular ingredient on the menu, such as pork, cheese, or lamb, and then whip up items that firmly affix that item, with all of its diverse flavors and uses, as the star of the dish. The focus could also turn to a particular style of cooking. For example, a recent menu included a section dedicated to the study of braising, yielding up hearty, warm, and comforting plates such as braised lacinato kale with garlic and chili, and tomato braised beef brisket with Greek creamed spinach.
To round out their cooking resumes, the chefs delights taste buds with contemporary offerings including white-truffle parmesan popcorn, ram meatballs, and Idaho trout. Of course, with such attention lavished upon the cuisine, the restaurant boasts an equally-thoughtful wine list, with varietals available in 3- or 6 oz. pours, by the bottle, or, in rare cases, by the grape.
The Beach Cafe is just steps from scenic Carillon Point, lending a bit of authenticity to the restaurant's name. The eatery's chefs prepare three meals a day, ranging from omelets and Belgian waffles for breakfast to grilled chicken sandwiches for lunch. In the evening, diners can enjoy a spectacular sunset along the waterfront as they dig into entrees such as seared salmon tacos and poached mahi.