Outdoor dining is available at this waterfront location overlooking Alton Baker Park. Meals are prepared via an open kitchen featuring an oak wood ... More
Waterfront Bar & Grill
Outdoor dining is available at this waterfront location overlooking Alton Baker Park. Meals are prepared via an open kitchen featuring an oak wood barbeque pit. Beef, chicken, pork, fish, and pasta have never tasted so good.
Waterfront proved to be a culinary disaster-
upon arrival we were served a basket of cold stale bread slices with some yucky shredded cheddar that had been baked onto them (probably the day before)and the ever so over served plate of vinegar and oil.
I ordered the pan seared ahi entre which was to be served rare,with wasabi, ginger and soy sauce- jasmine rice and fresh vegitables as accompiments.
My plate arrived in record breaking time- seriously, i hadn't even finished my soup, and at first glance i thought there had been a mistake in the kitchen... instead of what i ordered based on menu description the plate contents included: one ahi steak smothered to the point that no fish flesh was visable with a dried blend of jerk/creole seasoning, about 6 oz of overboiled lipton like white rice and worse yet... the wettest/oilest, blend of summer squash that had been cooked to death and now laid limp like pasta instead of a vibrant vegitable- so much for fresh as well, where does one get fresh summer squash in february in the pacific northwest?
naturally, i sent it back. and the second version- without seasoning and without rice wasn't any better. i'm not the type of person to complain without being constructive... so here is how this item should be prepared and served-
marinade ahi in a blend of tamari with shaved ginger, wasabi powder and lime leaves and/or fresh basil. sear in very hot pan for 10-15 sec per side and sprinkle toasted seasame seeds on fish for texture, sear again for 5 sec.
serve red rice that is cooked simply not over done with a bit of sherry added to water, sea salt and shaved shallots. a lightly sauteed bok choy with fresh garlic or roasted asperagus will set plate beautifully.
skip the crappy bread all together and go with olives :)
The hazelnut & orange halibut special was exquisite, the New York steak absolutely delicious and tender. The ribs were a little salty. The meals were expensive. Walking in the restaurant smelled wonderful. The open-flame kitchen is out in the open, so all the wonderful smells waft about.
Loved the atmosphere looking over the water and the decor.
The place wasn't that busy for a Saturday night, but the waitress wasn't very attentive. She was always busy, but not very efficient. She never came and asked if we wanted more wine, more drinks, if the food was satisfactory. We did ask for more salad dressing...but she never brought it.
A great place to go if you have all the time in the world and much visiting...but for the price I expect better service...attentive but discreet.
We spent more than 2 hours there...but would have preferred only 1.5 hours max.
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