Shelley Taylor

DOCKSIDE GRILL

360.683.7510

888.640.7226

2577 West Sequim Bay oad

Lunch 11-3

Dinner 4-9

Closed Monday & Tuesday

Reservations recommended

$$$$



For those who think heaven is looking out on a beautiful bay bobbling with boats, well Pilgrim, you've arrived!



Every time the John Wayne Marina has been mentioned or I've attended some fund raiser there, remarks were made about what a pity someone couldn't do something there worthy of the space.



And, finally, someone has.



Opened this past fall, owner and chef Steve Little and wife Ruth (along with their son), sous-chef Glenn Welch and assistant chef Josh Souza have done the place proud and created Dockside Grill.



Reminiscent of the chi chi California restaurants of the life I left behind, the Dockside Grill's bank of windows overlooking Sequim Bay, warm woods, granite tabletops, and a portrait of "The Duke" himself all contribute to its sophisticated decor.



Our first visit was for dinner; a gift of friends commemorating my husband's completion of his solo installation of the roof on the house we're building.



I splurged and went for the red meat entree, the king of steaks - filet mignon. Loved it, tasty, cooked to juicy perfection - and sooo worth the cholesterol. My hubby ordered the Dockside Paella filled with Italian sausage, chicken, clams, mussels, prawns and crab with saffron infused Basmati rice and baby peas. And I'm sure he'd order it again. Our friends ordered fresh steamed local manila clams and calamari (For New Year's eve, our friends told us they ordered the prime rib special and said it had to be the best they have ever had. And, it was served with mashed potato croquettes which were crispy on the outside, fluffy on the inside and served with creamy horse raddish mixed with sour cream.)



Dockside always serves a very nice selection of breads for the table and our Spring Fling salads and soup got us off to a good start.



Seafood lovers will be in hog (or is that fish) heaven digging into the cornucopia of their Seafood Pescadore which boasts prawns, salmon, mussels, clams, scallops and crab in light white wine pesto sauce served over fine angel hair pasta. For those who crave more on the Italian side, they have paired fettuccine and angel hair with other combinations of seafood, as well as that original creamy favorite, fetuccini Alfredo. Or try the portobello ravioli. How does bleu cheese crusted filet mignon sound? Or rack of lamb? I'm looking forward to trying their Hazelnut Chicken some time but I'm definitely anxious to order their seasonal vegetables sauteed with fetuccine, or their Cedar Planked Vegetables. Our friends make the cedar planks which is one of the Dockside Grill's signature offerings.



You could make a meal out of grazing on appetizers alone: all manner of fresh seafare, of course, including local mussels and fresh oysters on the half-shell, but there's also chicken & cheese pasta purses, and for the vegetarian: French baby brie and Cambazola baked and served with grape tomato relish and parmesan toast points.



Not only is everything made to order here, presentation is a special component of your dining experience. The dishes when served are suitable for the cover of Martha Stewart Living. If the presentation looks a bit familiar, you'll realize the chefs formerly prepared dinners at the Old Mill Cafe in Carlsborg before venturing out on their own.



I wasn't halfway done with my main course when on her way to tempt other diners the waitress walked past our table with a tray of desserts. Not that I was going to shortchange my consumption of steak, but my eyes locked on that tray and I was definitely going to have to experience one or two of those! Usually my hubby will order my second choice so as to save me the embarassment of ordering two by myelf. We ordered creme brulee and Dockside Mudpie, a decadent chocolate brownie a la mode. Owner Ruth Little is also the dessert queen and she makes a mean carrot cake. Chef Steve makes all the sauces.



Sometime during our meal, my attention was drawn to the dock right outside our window. And there, standing under a single light was a beautiful great blue heron - the perfect cap to our celebratory dinner. I understand some otters made a show of themselves recently. The owners have thought of the enjoyment of their clientele and there right on the sill of our window was a pair of binoculars. I'm sure those come in handy when enjoying the Marina during a leisurely lunch.



The lunch menu also features salads, soup du jour and plenty of fresh seafood. But they also serve sandwiches with house-made fries. Try their grilled steak sandwich or the Dockside dip - roasted turkey breast with smoked gouda on a crusty French baguette, turkey au jus and house-made cranberry-orange chutney. The crab cake burger combines two favorites.



Dockside Grill has a full service bar and offers local and domestic wines, beer and cocktails. Our friends ordered martinis and our waitress brought my water in a martini glass so I could join the party.



I have two relatively minor complaints - which are easily fixed. Try an I might, I just couldn't get my knife and fork to hold onto and cut into my (subsequently savored) steak - because my plate kept running around the beautiful granite tabletop. I finally solved the problem by putting a napkin under my plate. Maybe it's just me, or maybe a (clear) placemat is in order so you can still enjoy the ruby granite underneath.



And while I'm sure this will be a plus in the summertime, our table in the vacinity of the main door was constantly infused with cold air every time a patron stepped in. Even the proximity of a baseboard heater couldn't warm the cold air off the water. So keep this in mind when making a reservation. However, there is a cozy room which would be perfect for people who can't take the chill.



Want more info? They have a nifty website, www.docksidegrill-sequim.com with their entire menu, bios on the owners and chefs, map and directions, a photo gallery of the chefs, employees, clientele and views of the marina, they even include news & reviews. They can do catering for up to 150. Can you say "wedding?"