We recently spent 24 hours at Tulalip Resort Casino, a premier destination in Washington state that is an easy drive from any location between Vancouver and Seattle. Our taste sensation experience at six restaurants continues in this post. You can read Part 1 here.
Blackfish Wild Salmon Grill & Bar
We had never been to Blackfish before. But I guarantee we will be back to this top-notch restaurant, with mouth-watering dishes and a decor that is reminiscent of a Tulalip Longhouse.
First, we nibbled on a “Petite Caesar Salad,” followed by an entree duo. First, our server placed plates of Heritage Sockeye Salmon on a stick with corn fritter and broccolini. After that course, he gave us Filet Mignon with Twin Sisters bleu cheese, toasted hazelnuts, crisp apple bacon, peppercorn demi, garlic-cheddar potato fritter, and bacon-wrapped asparagus.
Long a staple of Tulalip Tribe dining, Heritage Sockeye Salmon is prepared using traditional tribal techniques over an open fire pit.
We also really enjoyed a cocktail called “Spiced Rum Flip,” created by the talented and delightful head of the resort’s cocktail program, Rishi Brown. This delicious drink combines a 10-year rum, Jamaica allspice dram, cardamom bitters, Demerara simple syrup, and egg.
Rishi works under the guidance of Sommelier Tommy Thompson, who also joined us and poured two special local wines: 2005 Corliss Estate Syrah and 2014 Quilceda Creek “Palengat” Red. Heaven!
We raved about both of them, so Tommy also opened a 2010 Corliss Cabernet Sauvignon. We are Washington state wine lovers, so thanks to Tommy for a highlight of the evening. No surprise, we’ve been long-time fans of Tommy!
Tula Bene Pasteria and Chophouse
As you can imagine, we could barely walk to our final stop of the evening, Tula Bene. But what an experience we had watching our server add steaming Italian-inspired pasta to the inside of a giant wheel of cheese, which he heated with a torch.
And did we mention the Chihuly glass art in this lovely restaurant? Or five desserts! Yes, five!
- Traditional White Chocolate Budino: Caramelized Vairhone white chocolate pudding, layered with marzipan blondie, strawberry sorbetto, whipped cream, strawberries and marcona almonds
- Flourless Chocolate Torte: Bittersweet chocolate sorbetto, blood orange caramel sauce, blood orange segments
- Pistachio Semi-Freddo: Served over pistachio sponge cake, amarena cherry and bing cherries, chocolate fudge sauce and marshmallow cream
- Gianduja and Mascarpone Cake: Chocolate and hazelnut biscotti crust, cacao nib and hazelnut tuile, milk chocolate sauce, whipped cram and brulleed bananas
- Sugared Ricotta Fritters: Made-to-order fritters, orange blossom honey gelato, lemoncello curd and blackberries
These confections were served with a 50-year-old port and Poli Miele, a liqueur made from grappa and acacia honey that is flavored with mug pine, juniper, mint, and lemon verbena.
Cedars Cafe
The next morning, we were treated to a wonderful breakfast at Cedars Cafe. Our group placed orders ranging from hearty bacon and eggs to a delicious granola dish.
We were still full from a night of food, cocktails and beverages, so a few plates were sadly not emptied.
Of Note
You do not have to be a hotel guest to enjoy any of these fantastic restaurants at Tulalip Resort Casino.
If you’re a breakfast lover and driving anywhere between Vancouver and Seattle, stop in! Or if you’re looking for a romantic dinner at an excellent restaurant just north of Seattle, think about making reservations.
We highly recommend visiting Tulalip Resort Casino — for dinner, for a day, for a weekend or longer. For more details, see our recent post, Tulalip Resort Casino – A Perfect Weekend Getaway.
Of note, we were graciously hosted by Tulalip Resort Casino for this visit, although we make frequent trips on our own as well, and have for years.
Thank you, Lisa Severn and Allan Aquila, for making our visit so memorable.
Cheers!
Margot and Dave