Angel of the Winds
Farm-to-Table Touches in Unexpected, Delightful Places
by Carol Banks Weber
Big, beefy, 28-day aged, and hand-cut USDA Prime steaks from Spokane. Locally sourced oysters on the half shell and king salmon, adorned in white shoyu butter sauce, confit grape tomatoes, and asparagus. Organic garlic chicken with heirloom baby carrots, truffle potato purée, and thyme chicken jus. Beecher’s cheddar-stuffed criminis. Microgreen-topped, panko-crusted crab cakes. A loaded BLT Wedge salad, draped in Rogue River Blue Cheese dressing, bacon lardons, tobacco onions, and grape tomatoes.
Angel Of The Winds west of Arlington raises the bar, adding farm-to-table touches in unexpected, delightful places.
Fine-dining casual, Whiskey Prime Steakhouse has been quietly wowing customers for some time now, with outstanding signature steaks — try the Hatchet, a slightly smaller version of the trendy Tomahawk at a whopping 26 ounces, or the 18-oz. marinated and lightly smoked Chairman’s Cut Ribeye, seafood (chilled seafood tower — King/ Dungeness crab, clams, shrimp, and oysters, Pernod/tarragon/bleu cheese-glazed Scallops Rockefeller), local, barrel-aged whiskey, stunning sides (truffle potato purée, 10-oz. lobster tail, jumbo wild shrimp scampi), and generous, house-made desserts (whiskey crème brulée, vanilla mascarpone bread pudding, carrot cake, cheesecake with seasonal fruit), designed for sharing.
A new, farm-to-table sous chef, Chandler Diehl, comes to the table with new ideas and fresh takes on classic sides. He also comes with a serious pedigree, having worked at Seaplane Kitchen in Kenmore, opening farm- to-table’s The Grange in Duvall, and whipping up seasonal menus utilizing local produce at Piccino in the Bay Area. Trained at the Culinary Institute of America at Greystone, Diehl presented an outstanding new menu to staff this past summer that will most definitely excite guests in the coming months.
Chả giò egg rolls, Bò Kho Vietnamese beef stew, Chow Fun, Peking Duck, Mongolian Chicken, Shrimp Tempura, maki and nigiri sushi, Crispy Hong Kong-style chow mein, Crab Meat and Fish Maw Soup, Pad Thai, Sweet and Sour Pork, Bún thịt nướng (cold rice-vermicelli noodles), General Tso’s Chicken…familiar takeout and exotic dishes you’ve probably never heard of…Thai, Korean, Japanese, Vietnamese, Cantonese, Hong Kong, Peking…almost every Asian country is represented on Jade Fusion’s menu, featuring over 30 entrees.
Whiskey Prime Steakhouse has been quietly wowing customers for some time now, with outstanding signature steaks.
Handcrafted, award-winning, seasonal beer is made on the premises at 210 Brewing CO, and available on tap and in growlers. The tribally-owned brewery also features jacked-up pub fare to go with the IPAs, mules, and other spirits: Dipping S’mores, Burnt Ends & Beans, slow-smoked pork ribs, all-natural, charbroiled burgers made with Washington-sourced beef and sweet onions, grinders, and oven-baked pizzas. Happy Hour: 2 p.m.-4 p.m. daily, Mon.- Thurs., 9 p.m.-11 p.m.
Restaurants offer dine-in and to-go orders, conveniently accessible on your smartphone, with pick-up near the hotel entrance for extra safety. The to-go order counter is open Sun.- Thurs., 7 a.m.-11 p.m., Fri.-Sat., 7 a.m.-1 a.m., for Jade Fusion, Whiskey Prime Steakhouse, 210 Brewing CO, and The Grind coffee.
Operated by the Stillaguamish Tribe and opened in 2004, with expansions in subsequent years, Angel of the Winds is tucked into an expanse of forest just off I-5, 10 minutes from Portage Creek Wildlife Reserve in Arlington.
The casino resort was the first in Western Washington to reopen on May 13, after COVID-19’s March lockdown. Staff adheres strictly to COVID guidelines, with temperature/ID checks, constant sanitizing, masking, and social distancing. ✦
3438 Stoluckquamish Ln., Arlington 360-474-9740/877-EXIT-210 | angelofthewinds
