The Jackalope Grill is a wonderful little restaurant, adorned with woodland boughs strung with lights. A small street-side cocktail lounge invites patrons to relax with a glass of wine from a unique international list chosen by Garling’s wife and manager, Kathy. And at the rear of the main restaurant, an open-air garden courtyard invites guests to dine seasonally among arbors of tomatoes and kitchen herbs.
It’s in the kitchen that Tim Garling truly shines. Trained in French culinary techniques, assisted by several aspiring young cooks, he serves classic preparations of filet mignon, rack of lamb, fresh seafood and even jaeger schnitzel.
Diners embrace the flavors they’ve come to expect here, served by a professional, friendly service staff that knows just how far to intrude in a meal without being too involved.
This is comfort food at its best, rooted in tradition yet with contemporary twists. Diners are pleasantly surprised by sun-dried tomato polenta, truffle-drizzled mashed potatoes and slices of matsutake mushroom in a stuffed rainbow trout.
Although he’s spent most of his adult life in mountain communities, Tim Garling grew up with seafood on Washington’s Olympic Peninsula. Garling said his great-grandfather, in fact, homesteaded the Dungeness Spit. So it’s no surprise that the man has won culinary awards for his Dungeness crab-stuffed mushroom caps.