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scott w.
Verified
Report | 2 years ago
The Applewood roll was just some so-so Sushi. The soup was complex and interesting. The Filet was very good but the sauce could be held to the side. I had the lamb and two ribs seemed a bit cheap. The sweet potato dressing was good but dominated over the lamb; since there was so little lamb - out of balance. Service was good but suburban and not real professional. or in keeping with the price range
Sandra S.
Verified
Report | 2 years ago
For us, the high price makes it more of a special event place to go.
Chris I.
Verified
Report | 2 years ago
Please hurry and get another supplier for duck!
charise h.
Verified
Report | 2 years ago
I love the appetizer and a la cart selections. We were able to mix and match everything to make just the meal we wanted.
Ella J.
Verified
Report | 2 years ago
Keep up the good work and thanks for the wonderful dessert in honor of my Birthday.
Debra M.
Verified
Report | 2 years ago
We shall return!
Randall K.
Verified
Report | 2 years ago
Outstanding choice for northwest cooking
Robin
Verified
Report | 2 years ago
excellent server: Brandy
static
Verified
Report | 2 years ago
Great atmosphere, and amazing food.
Carrie B.
Verified
Report | 2 years ago
Definitely worth the trek East to dine there. Serving staff were pleasant and our entrée was "spot on". Will certainly make the journey again.
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From Our Editors

Chef Peter Gallin had just constructed a custom grill, and was stoking its first fire with applewood harvested from a nearby orchard, when the idea struck him—the name for his Northwest-centric restaurant: Applewood. Though Chef Gallin's restaurant foregrounds its Northwest heritage, it also incorporates recipes gleaned from a childhood spent living in the Asian Pacific Rim with his anthropologist and sociologist parents, as well as French cuisine, and influences from years spent in New Mexico. He incorporates these varied culinary styles while avoiding traditional dishes, instead mingling flavors such as chipotle, lime, ginger, and orange into new incarnations.

Though he favors elegant food presentation when furnishing platters of roasted duck and northwest fish, Gallin uses only regular, relatable ingredients, which make his dishes approachable for all palates and untraceable by detectives. He brews all of the restaurant's soups in-house, designing up to six unique soups each week. West Coast wines, microbrews, and desserts made in-house complement his international appetizers and main courses. The focus on simplicity extends to the restaurant's decor: framed photographs hang above potted plants on rustic side tables, and long communal tables stand next to floor-to-ceiling windows looking out onto deep pine forest. Behind a hardwood bar, flanked by exposed brick walls, hangs the giant, hammered steel apple that serves as the restaurant's emblem.

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