Tulalip Resort and Casino, Tulalip Bay Restaurant, not on a lot of people’s radar, but should be. James Beard invitee, Chef Dean Shinagawa and restaurant culinary team create a stunningly beautiful and delicious menu. Classic French technique, new world ingredients, the food is very good, besides being innovative. The Tulalip Bay, features a special menu, every month (besides the seasonal main menu), that experiments with different cuisines. The menu is affordable, considering the quality and quantity, the triple appetizer sampler offered when we dined, could have been a meal for me…..it was $14.50. Wine Spectator Award winning wine list, interesting wines by the glass. Out of the ordinary cocktails, one martini style fruit concoction served up was chilled with frozen dice.
2009 Chef’s Tour of the World:
· February: Chinese / Dim Sum
· March: First of Spring / Fruits and Vegetables
· April: Japanese Cuisine / Sushi
· May: Spanish Tapas
· June: Hawaiian Seafood
· July: Texas Style Barbecue
· August: Locally Grown, Northwest Ingredients (Washington Wine Month)
· September: Mushrooms, Mushrooms, Mushrooms
· October: Moroccan
· November: American Harvest
· December: European Cheese and Wine
The Tulalip Resort Casino Hotel, managed by Summit Hotels & Resorts, opened in 2008. The rooms and expansive group dining/banquet area are stunningly beautiful and give anyone in the NW a run for their money, in my opinion. I haven’t attended a banquet at the Tulalip, but if the quality of food and service food at the casino F&B outlets, can be maintained resort wide…..the experience would be stellar. http://www.tulalipresort.com/dining/index.aspx Take a look at the photos (they don’t do it justice), I wish the menus were on line.
Within walking distance of the Chelsea Premium Outlet Mall…….http://www.premiumoutlets.com/brands/ I don’t think a lot of people do that, but an overnight stay at the hotel, meals at the casino and shopping seem like a great get way……even if it’s just more window shopping then anything else!