Earlier this summer, Jen and I took her daughters on an overnight vacation to Wenatchee and to Cave B Inn.
We were warned to make dinner reservations ahead of time at the popular Tendrils restaurant at the resort. There’s literally nowhere else to dine for miles around, and people from surrounding areas come here for special dinners. We took the chance though, and didn’t make a reservation. We’d been finding it difficult to plan ahead for exactly what time we’d arrive, how long it would take to find our rooms and unpack, how long we’d spend in the wine tasting room, and how long it would take to freshen up. We figured that as hotel guests, and as a small party of four, the restaurant would likely find a way to seat and acommodate us. And they did, cheerfully and easily.
Our timing was perfect – we were going to get to see the sunset from our vantage point high above the Columbia River Gorge! This is Jen’s beautiful daughter Claire, enjoying the view.
This is Jen’s younger daughter, Natalie. I appreciated having such cheerful, happy and positive traveling and dining companions – there weren’t any sullen or pouting teenagers on this trip!
After tasting wine earlier at the Cave B Estate Winery tasting room on the property, Jen and I were in the mood for something different: We ordered cocktails with our dinner. I ordered a Manhattan (on the left) and Jen ordered a Maple Old Fashioned.
I ordered the roasted baby beet salad for myself, and the Frito Misto Vegetariano starter to share with the other ladies.
We were delighted by the Fritto Misto Vegetariana starter. It was incredible. We were all blown away by the deep fried lemon wheels, and the squash, onions and asparagus were perfectly cooked.
My Roasted Baby Beet Salad came with herbed goat cheese and a generous helping of sugared walnuts.
Jen was so happy to be on a warm, sunny vacation after our months of rain here in Seattle. Here she is enjoying her beef short ribs.
Claire adventurously ordered the Pacific Seafood Pasta. It came with scallops, jumbo prawns, clams, and Dungeness Crab.
She bravely dove right into her meal, savoring the flavors.
Natalie and I both ordered the Gnocchi Sorrentina. Our meals came in charming single serving cast iron skillets.
The savory tomato sauce on our dumplings was incredibly good. We loved the added touch of basil snipped from the nearby Chef’s garden.
Jen’s shortribs came on a bed of polenta and grilled asparagus.
It was a large portion – Jen took some back to her room, and was too full for dessert!
The girls were happy to help out with some of our photography duties, and cheerfully lugged bags and equipment for us through the vineyards and the steep walkway down to my Cavern Room.
The girls were able to maintain their sunny dispositions even after we got the bad news that the Cave B Inn swimming pool was closed for maintenance and they couldn’t go swimming.
Thanks to our waiter for attentive service, and to the chef for a delicious meal!
-Carrie
RESOURCES:
Tendrils Restaurant on Instagram
Tendrils Restaurant on Trip Advisor
