A Northwest farmhouse concept by James Beard Award-winning Chef Jason Wilson.
Inspired by Bellevue’s sense of place and evolution, the menu spotlights the produce sourced from our ever-evolving grower and farmer relationships. Expect the highest level of detail and imagination executed in simple, fresh, produce-driven craft cooking, accented with local seafoods and meats, handmade pasta and a house-made larder.
We invite you to a sophisticated retreat for delicious, pure, authentic craft cooking.
Wednesday-Saturday: To Go
Thursday-Saturday, 4-6pm: Dine-in
Jeff and Amy Dietrich started Walla Walla Valley-based Froghollow Farm out of their passion, dedication and hard work ethic. They aimed to foster that ethic in their two children to ultimately build character and “other-centeredness,” right down to donating blemished produce to local food banks and schools. The Dietrichs draw satisfaction in chef-farmer relationships, and Jason’s rapid-fire questions and passion for quality produce underscore how they’re growing with a purpose. Exclusive to The Lakehouse is the “Litchie,” Froghollow’s “Frog Egg” eggplant and cherry tomato cross that has a hint of strawberry. Also look for Froghollow’s bitter melon and many other fresh produce items worked into craft cooking on the menu.
Chris Savittiere merged his 25+ years in the service industry with a passion for tailoring, leatherwork and pattern-making to create Savilino, producing some of the most compelling uniforms, aprons and leather goods for top restaurants and bars. Jason and Chris met as booth neighbors at a Chicago trade show and Jason was immediately impressed by Savilino’s creativity and craftsmanship. Sharing an intense attention to detail and a respect and appreciation for Chris’ craft, Jason tapped Savittiere’s talent when The Lakehouse was conceived to collaborate on custom-made aprons, menu covers and other items.
Ceramist Keith Kreeger was hooked on working with clay from his very first class many years ago. Today, his handmade plateware for restaurants stands out because of the clean, simple lines that let a chef’s work shine. Keith and Jason look at their fields in similar ways by understanding the history, the technique, the materials and the impact that a piece of art, whether the plate itself or the food served on it, can have with the intention of creating lasting impressions. Artistically inspired by patterns, form, fashion, food and other objects, Keith was given the freedom, with a few guidelines from Jason, to create incredible, unique handmade ceramics that will be used daily at The Lakehouse. “The thing that matters most to me is that my work is used,” he said. “I do not want it living on a shelf; that’s why collaborating with chefs like Jason has been so fun for me.”
“I didn’t choose ceramics, ceramics chose me.” The authentic intention behind the art is what drives Delphine and her artistic philosophy to heal through beauty. Jason’s appreciation for the artistic process and story behind each piece took him to personally visit the studio to collaborate with Delphine on two key elements for The Lakehouse: one-of-a-kind petites sculptures called “Dakini,” and a unique combination of Humble Ceramics. Even to this day, Delphine remains in awe by the life that each piece takes on once it leaves the studio.
Inspired by the primitive nature of the blade, Brad hand crafts fixed-blade knives using modern technology and artful conception. Aligning Jason and Brad’s passion for quality, design and functionality, Brad developed a unique steel bladed steak knife exclusive to Jason’s restaurants. With each knife, high-end materials and methods build “heirloom” quality knives, meant to be used both in kitchens and outdoors.