Cedar Ridge Grill

A 'slice' of heaven at the White Horse Golf Club

In golf, a 'slice' may not be a good thing, but in a restaurant, oh baby. A slice of perfectly grilled bread, a slice of precisely cooked beef or fish, a slice of an amazing dessert. At Cedar Ridge Grill, it makes no difference if you are a golfer, neighbor or just out for a drive--everyone is welcome to try a slice of what the Grill is offering. Located on the White Horse Golf Club, the Grill is part of the Suquamish Tribe's property, a few miles from their Clearwater Casino. Like most things, getting there is half the fun. A short ferry ride from downtown Seattle puts you on Bainbridge Island where you drive through wooded areas, onto the bridge over Agate Pass, and into the lovely neighborhood leading to the course and Grill.

Menu-wise, Food and Beverage Director/Executive Chef Thomas Kollasch* (click here to read about him) is working to meet everyone's needs: quick, casual foods for golfers, and full menus for those wanting to stay awhile. Opened on March 16, 2013, the menu is still evolving. It all came together rather quickly; Thomas was hired December 17, 2012, and asked to open in 90 days. There was no concept in place. The kitchen and dining room were originally slated for no more than quick foods--hot dogs, burgers.

 Using his two passions and professions--golfing and cooking--Thomas surveyed the area to see who his guests would be and what other restaurant choices they had. He found a lack of really good American cuisine in the area and chose that path. "It's really golfer food ramped up," says Thomas. "We have a scratch kitchen, making almost everything we use right here. We barely have a dry storage, so items are fresh each day. Weekday breakfast is limited, but the weekend a la carte brunch menu features a combination of breakfast and lunch items and is available until 3 p.m. Weekday lunch is available from 11:30 a.m. to 3:30 p.m. With summer here, we started serving a full dinner of 12-15 items and it has gone over really well. We added some steaks and a signature barbecue for two with banana leaf-wrapped/smoked pork butt and rice cakes. We'll rotate items often to keep the locals coming back; until it is in place, the twilight menu continues--something for golfers and community members during the 3-5 p.m. lull. It's a smaller version of our daily menu with some additional small plates."

They anticipated that golfers would be their primary guests and hoped for community support. "It's been a joy," smiles Thomas. "The community is really supporting the Grill. Breakfast is growing, lunch is doing well and the bar is full at 3 p.m. We've added some items like hand-breaded fish and chips, and a Reuben because of the demand. Our niche is really gourmet sandwiches. We have what I call a 'menu invitational' where all staff members bring ideas for menu items and we decide which will work. We're making ice cream and weekly dessert specials. It's very important to us to become the place where the community comes frequently and for special occasions like birthday lunches. We want to be casual with a hint of sophistication."

Along with organic items, locally-sourced meat and vegetables, sustainably-harvested seafood, and gluten-free breads, they offer seasonal beer taps by local brew masters; keg wine from Piccola Vineyards plus reasonably-priced wines from Washington, Oregon and California by the bottle and glass; a full range of cocktails; and soon, fun times like Monday Micros, Tequila Tuesdays, Wednesday Ladies Nights, and Thirsty Thursdays.

Add to this the fact that the Grill is situated in the club house which is on the 18th hole of the course. Huge windows allow great views onto the course. "It's a championship course. It was actually so difficult that after they opened, they toned it down a bit to be more user friendly," explains Thomas. The patio is a fabulous place for a leisurely meal overlooking the course and beautiful surrounding area. It's an easy place to like, feel comfortable, and let your worries slide away.

"I want to be here for awhile, I'm having fun," says Thomas. "Not only does it combine my two passions, but it's well run and does good things. Port Madison Enterprises purchased the property in 2010 and their vision is broad. They've invested a lot and we all want it to be a crown jewel. What the Suquamish do for the community is phenomenal. They have their own construction company and pour money and jobs into the community. They're strong morally and ethically; this is about community. I love that this isn't a transient place. Our guests return because they feel that sense of community. It's a blessing in disguise that there was no concept or name for the restaurant when I came in. It's allowed us to evolve as we get to know our guests and give them what they want."

* Thomas left in 2014.

Connie Adams/July 2013m>

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