Let’s be honest. When you’re headed to Salish Lodge & Spa, you already know the food will be good. Perched above Snoqualmie Falls with one of the most iconic backdrops in the region, it’s a place that rarely misses.
So, this visit wasn’t about discovering whether Salish could deliver. Instead, it was about what’s new. We had the opportunity to get an early look at the evolving spaces, sample a few standout dishes, and enjoy a behind-the-scenes tour with General Manager Alan. Spoiler: things are changing, and we’re here for it.
We started at the new Terrace restaurant & Bar with cocktails, and our server, Piper, was the kind of person who makes you want to say yes to everything on the menu. Sheetal chose the Salish Improved Whiskey Cocktail, a smooth, smoky mix of Salish Angel’s Envy, maraschino, absinthe, and bitters. Rich and warm, it was a confident pick. I went for the Salish Bliss, which included Hendrick’s Gin, Cointreau, lime, Salish honey, and raspberries. The name made me smile, and the drink lived up to it. It was light, floral, and just sweet enough. It tasted like summer in a glass.
Sheetal says that dinner at Salish is more than a meal, it’s a sensory experience, and I agree. The amuse-bouche arrived, setting the tone for the evening. It was a delicate pastry shell filled with a cool mixture of mushrooms and asparagus, dusted with bright orange flower petals. After a brief conversation with Piper, we discovered that the petals were marigolds, and that extra touch made the small bite feel even more spring-like and special. We both appreciated the care that went into such a tiny, thoughtful start.
Next up were the Dungeness Crab Cakes, served with sumac rémoulade, lemon, Arcadian greens, and mustard vinaigrette. Sheetal immediately commented on how perfectly crisp they were on the outside, with a tender center packed with sweet, fresh crab. She loved how the rémoulade balanced sweet and tangy notes. I agreed. They hit all the right notes. The lemon brightened the whole plate, and the mustard vinaigrette on the greens added just the right amount of bite. A clean, elegant appetizer that didn’t try too hard. Just solid, smart flavor.
For our main course, we went for the 7 oz. 24-day dry-aged Angus Filet Mignon. Sheetal called it the star of the night, and she’s not wrong. We added a wedge of Rogue Creamery Smokey Blue Cheese that melted slightly over the top, adding a rich, salty contrast that worked beautifully.
She described the steak as exquisitely tender, with a delicately charred fragrance that whetted her appetite before she took her first bite. I’m not a massive fan of red meat in general, but this was buttery and perfectly cooked. Honestly, it didn’t need anything else, but the blue cheese gave it just the right edge.
Then there was the pickled fiddlehead fern. Let’s just say we both paused. It wasn’t bad, just unexpected. We stared at it, took a bite, and then looked at each other like, “So… that happened.” Not the most familiar flavor, but an interesting moment. The asparagus with truffle hollandaise, on the other hand, was a universal hit. Vibrant green, silky hollandaise, and cooked to that perfect spot between tender and crisp. Sheetal said it might be the best asparagus she’s ever had, and I have no notes.
We ended with the Elderflower Cheesecake, which was one of the prettiest desserts we’ve seen in a while. Sheetal raved about the whole thing, from the lemon gelée and blue matcha gelée to the pistachio tuile. She was especially delighted by the little lavender jelly squares on top, which wiggled just enough to make her laugh. She says the dessert menu at Salish isn’t an afterthought. It’s an event. For me, this dessert was a surprise win. I don’t usually go for sweets, but this one was light, floral, and just sweet enough to keep me interested. The lemon gelée gave it a nice snap, the pistachio almond dacquoise was delicate and nutty, and the crisp pistachio tuile added the perfect crunch.
But before we sat down for this delicious meal, Alan took us on a tour of the spaces that are coming next for the Lodge. The new Attic luxury suites are still under construction but are expected to be done by fall. They’ll range from about 500 to 700 square feet, and one even has a balcony with a direct view of the Falls. Likely, the price will be luxury too, but from what we saw, they’ll be worth it. They’re designed to feel elevated without losing that signature Salish warmth.
He also showed us how the entire interior layout is being reworked. The kitchen, which had reached the end of its useful life, has been relocated to the center of the building. That freed up the old space for a new meeting room that can now accommodate up to 120 people, a significant increase from the previous 75. Having the restaurant, bar, and outdoor seating on the same level also makes everything feel more connected.
Outside, the valet area was also being updated (likely completed by now). They removed the original asphalt from 1988 and are replacing it with something more modern and clean. The outdoor seating areas have also been refreshed, now featuring the addition of fire pits, allowing guests to stay warm and linger even when the weather turns chilly.
This wasn’t our first visit to Salish, and it won’t be our last. But it was the first time we got to peek behind the curtain. The food was thoughtful, the setting was stunning as always, and the upcoming changes are exciting without feeling like a departure. Salish is still very much Salish. It’s just getting a little more polished, a little more spacious, and, yes, even more worth the visit.
Disclaimer – Welcome to our Highly Seasoned Opinions! Just a heads-up: we’re not professional food critics—think of us more as enthusiastic food explorers on a quest to savor every bite the Snoqualmie Valley offers. Our musings are all in good fun, aiming to celebrate the vibrant culinary scene around us. So, no harsh critiques here—just genuine, lighthearted tales from our taste buds to yours. And for transparency’s sake, we always pay for our own food.
