Cuisine:

• Others
• Asian
• Pan-Asian
• Pacific Rim
• East and West
• Northwestern

Tulalip Bay Description:
Tulalip Bay may be one of Snohomish County's best-kept secrets. The 60-seat, redwood-paneled restaurant is relegated to an inconspicuous corner in the $78 million Tulalip Casino. With stylish blown-glass lighting fixtures---the wine room boasts an original Chihuly chandelier---along with historical black-and-white tribal photos crowning elegant, plush half-booths, this restaurant shatters all preconceptions about casino dining. Unlike stereotypical, cheap, "all-you-can-eat" casino buffets, Tulalip Bay's Pan-Asian menu combines fresh Northwest ingredients and tropical flavors, thanks to Hawaii-born executive chef Dean Shinagawa. We might start with plump, local Kumamoto oysters sprinkled with a sweet-tart tomato mignonette or an extravagant siu mai stuffed with Dungeness crab and lobster meat (instead of the usual pork variety) and elevated even further with drizzled chile and scallion-truffle sauces. Comfort food arrives in the form of a creamy coconut Thai curry squash bisque spiked with ginger and Thai basil. The alder-planked wild salmon is shellacked with a sweet soy glaze that balances just the right amount of sweetness versus the salty. Meat-lovers will enjoy the texture of Prime Black Angus strip loin. Sweet endings vary from a fresh strawberry genoise to a warm pineapple-pear crisp that may be a little too gingery for most.


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