Jan
10, 2002 — My
first Bellingham home was a stone's throw away from the Cliff
House. Days after settling in, we gravitated there for my 26th
birthday celebration. The ambience, service and food were so
memorable, it became our favorite stop for all special occasions.
First-time visits from family and friends culminated in trips to
the Cliff House for an apt introduction to the beauty of
Bellingham and the freshness of its seafood.
Little has changed about the Cliff House in the ensuing years:
The whiskey crab soup still makes me weak in the knees; the wait
staff is the most attentive and friendly of any I've encountered;
and the view of the bay remains breathtaking.
On the night of our recent visit, the winter sun had set well
before we arrived. White lights glowed welcomingly in the trees
surrounding the restaurant's entrance, then continued inside,
wrapped around decorative branches lining the ceiling. Seated at
an upholstered banquette that afforded water views to us both, we
appreciated the night sky and the city and marina lights
reflecting off the black water.
A basket of both white and dark bread was brought to our table
almost immediately, as were our drinks. We ordered an appetizer of
pan-fried oysters, which were light and aromatic. The tartar sauce
struck the ideal vinegary balance.
My husband's Caesar salad arrived, its crisp romaine leaves
slathered in garlic vinaigrette, then topped with crunchy croutons
and a thick layer of Parmesan cheese.
Meanwhile, I revisited that illustrious whiskey crab soup. The
Cliff House is well known for this bisque, a thick, sinfully
creamy, piping-hot bowl of bite and tang. It can be chosen as a
starter (in lieu of the salad bar or Caesar salad) with any entrée.
The King salmon fillet was lightly broiled and slightly crisp
on the edges, finished with rich sun-dried tomato butter. A
generous helping of rice pilaf accompanied the fillet, offsetting
the sumptuousness of the dish. The rice was sprinkled with small
mushroom slices and red and green sweet peppers.
The garlic tenderloin was grilled exactly to my medium
specification. The light, savory garlic sauce surrounding the
9-ounce USDA Choice cut was heady — a must-try for any
non-vegetarian fan of the odorous bulb. The outside of the
tenderloin was blackened faintly, while the inside was soft, juicy
and flavorful. A gargantuan baked potato shared the plate, served
on the side with butter, sour cream, scallions, and bacon pieces.
We split a dessert of homemade chocolate chocolate cake. That's
no typo: this chocolate confection was out of this world, and may
have deserved even a third "chocolate" in its title.
Presented on a clear glass octagonal plate, the generous wedge
rested on a thick layer of raspberry sauce with a substantial line
of whipped cream running along one side. Though it appeared quite
dense, it moistly melted in our mouths.
The only caveat concerning the Cliff House is the price: Be
prepared to open your wallet wide. But for those special
occasions, the service, atmosphere, and menu prove well worth the
expense.
One way around the higher rate is to drop in for appetizers and
drinks in the window-lined bar. The night we were there, both
dinner specials were available in appetizer portions (and prices).
The appetizer menu is varied and interesting, including oyster
shooters, chilled seafood cocktail, and BBQ pork tenderloin served
with hot mustard and sesame seeds, among several other choices.
And need I say it again?
The whiskey crab soup is to die for, and would make a lovely
cocktail snack on its own.
The Cliff House menu is available online at http://www.bellinghamcliffhouse.com.
The site also includes driving directions and photos of the
magnificent view from the restaurant's perch on South Hill.
