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Klink's Happy Hour on the PatioA cozy gathering place, a get-away-from-the-city treat, a fine dining experience without the black tie or stuffy maitre d'...Klink's on the Lake is a special spot for an excellent meal and a wonderful experience.
As a freelance copywriter, I've worked in a multitude of industries from food to construction to wheat farming to antiquarian books to you name it, and I hadn't yet enjoyed my research nearly as much as I did when I dined at Klink's on the Lake. It was a rare pleasure to witness the perfect harmony among great food, the ideal place, and the warm community that is Klink's. Rather than write the usual web copy about this restaurant, I figured the best way to capture in words the flavors and feelings of this fabulous establishment is to share my experience.
Without announcing myself as a writer, I made a reservation for a Saturday night and went in undercover. We arrived a little early, so I could snoop around. Out back I found the sweet little herb garden that spices many of their dishes. Within a few minutes, one of the owners, who happens to also be the pastry chef, discovered me lurking and gave me a tour of the basil, marjoram, parsley, sage, thyme, chives, and other leafy treasures under the big woody vine that climbs the back of the building.
After a lovely conversation with Sandy Klink and still undercover, we headed inside for our dinner. Our server, Neal, was uncommonly witty and kind as he set us up with menus and beverages, then described the special Whidbey Island Bake: a huge bowl of Dungeness crab, roasted red potatoes, corn on the cob, spicy Louisiana sausage, and steamer clams. I couldn't help but drool a little, especially when Neal brought our calamari and steak bites appetizers, both garnished with a side of apple fennel slaw tossed with honey-poppy seed dressing. Delish! Not to mention the addition of warm crusty French bread and cinnamon-honeydew butter. Mmmm, mmmm, mmmm!
With so many luscious choices on the menu, I was having a hard time deciding. My husband chose the Whidbey Island Bake, which was indeed divine. Our friend ordered the Ribeye Steak with blue cheese crumble, accompanied by a baked potato topped with a truly delightful mixture of sour cream, cheddar cheese, bacon bits, and garden chives called "baker butter". What a creation! I finally picked the Rosemary Pecan Encrusted Chicken, which came atop a bowl of wild rice and seven different wild mushrooms. Amazing how the outer crust stayed so crispy around the savory chicken. High praise to their Chef!
Although I had thoroughly stuffed myself with a taste of everyone else's dinner on top of my own, I had heard that Klink's desserts were famous. Their homemade Marion Berry Cobbler has been served here since 1989. I was tempted to go the way of tradition, but the dessert menu offered so many choices, as well as a few specials (four-layer coconut cream cake topped with homemade macaroons or a caramel-pecan torte with cream cheese filling, layered with chocolate ganache and topped with homemade English toffee). Holy cow!
I went with the Hockey Puck: two layers of homemade chocolate chip brownies stuffed with Bavarian cream, covered in ganache and rolled in pecans and toffee, under a giant scoop of vanilla ice cream. Not only was I transported to a realm of chocolate heaven I've never experienced before, but I was blown away by the charming service, comfortable surroundings, and the sense of community. So many of the patrons were saying hello to one another and shaking hands and hugging with promises to meet again tomorrow. I was totally impressed by the whole Klink's experience and felt a part of something special.