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“While steak knives and prime-rib heat lamps have become staples of repossessed

Published 7:00 am Monday, September 24, 2012

Chuckanut Manor Seafood & Grill 3056 Chuckanut Dr., Bow (360) 766-6191.
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Chuckanut Manor Seafood & Grill 3056 Chuckanut Dr., Bow (360) 766-6191.
Chuckanut Manor Seafood & Grill 3056 Chuckanut Dr., Bow (360) 766-6191.
"While steak knives and prime-rib heat lamps have become staples of repossessed
Eric Bemis making the Chuckanut Manor Signature Bloody Mary.
The Chuckanut Manor Signature Bloody Mary garnished with a large spiced wild prawn and salad. The Bloody Mary is made with ancho-chile house infused vodka.
Half of a fresh Dungeness crab (from Samish bay, which the restaurant overlooks) with an assortment of Local Oysters.
Center cut beef tenderloin filet with local oyster mushrooms, sauteed brussel sprouts and beet puree.
The Manor overlooks Samish Bay, a majestic meeting of shimmeringwater and sky.
We have oysters right out of the Bay, a great big fresh Dungeness crab gratin, prime rib on FridaysaE says Pat Woolcock, whose parents purchased the restaurant in 1963. Woolcock has owned Chuckanut Manor since 1975.
Max DaleaE™s Steak and Chop House 2030 Riverside Dr., Mount Vernon(360) 424-7171.
Seared Yellowfin Ahi - rolled in cracked pepper and seared to medium-rare.
Porterhouse steak served with mixed vegetables and potatoes.
The Prime Rib.
Server, Phylis Holden showing off Max Dales prime rib. Phylis hasbeen a staple at Max Dales for 33 years.
The bar - which still has a night club feel. Five years ago, MaxDaleaE™s pulled up its dance floor, but the dimly-lit restaurant stillfeels like the kind of place where people wearing polyester could get into trouble.

“While steak knives and prime-rib heat lamps have become staples of repossessed restaurant auctions, a trio of small-town steak and seafood houses–each of which can claim at least a half-century of history–is holding on.”Read more of Hanna Raskin’s feature here.Photos by Joshua Huston.Published on April 23, 2012

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