A basket of sourdough swiftly replaces it. Welcome to Yarrow Bay Grill, a fixture for 10 years at Carillon Point, which derives its name from the slender bell towers that anchor the central piazza of this deluxe commercial and residential complex on the eastern shore of Lake Washington. Chef Felix Acosta, who replaced McCaffree in September, eschews trendiness. Don't expect precious portions, wild grasses or exotic ingredients, just expertly prepared, beautifully presented, eminently satisfying food. On his resum are stints at Dahlia Lounge, The Painted Table, Marco's Supperclub and Mona's locally, as well as Restaurant Lulu and Bistro Zari in San Francisco.
Seafood predominates on Yarrow Bay Grill's internationally influenced menu.
The quality of the ingredients is apparent in the Northwest bouillabaisse, which contains a wondrous assortment of carefully cooked prawns, salmon, crab, clams, mussels and scallops, cavorting in a savory, pernod-scented broth that goes easy on the saffron, letting the vibrant, garlicky, red pepper rouille supply the pizazz. All major credit cards. No obstacles to access. As a solo act, dayboat scallops and tiny, tender Manila clams are equally remarkable. The sweetness of seared scallops and apple contrasts alluringly with the gentle spice of a brown butter sauce edged with Gew rztraminer and sage.