94 Wapato Way
(Manson)
Open Evenings 5 - 9
Thursday to Monday
Reservations don't hurt
(509) 888-5197
Café Manson
94 Wapato Way
(Manson)
(509) 888-4197
Open Evenings 5 - 9 PM
Thursday to Monday
We've been seen in Sunset Magazine • Via Magazine • Where Seattle • Frommer's • Seattle Times • Bellingham Herald
Intimate, casual dining (with a view)
We’re wine-centric here at Café Manson. That isn’t to say we don’t offer beer – we do – simply we have created our flavor profiles to pair with the local and international wine we serve.
Our fare is simple, made from scratch and prepared using the classical methods Chef Erik Cannella learned in his training at the Culinary Institute of America, NY.
The dining room offers 6 tables that are intended for you to come and enjoy a meal at leisure while looking out at the mountains and the lake. We have 16-high seats that afford a more casual experience and a better view.
Drop in for a snack, split an order ribs (we encourage split plates and do not charge you for pleasure) or have a glass of wine before heading home.
We grew the eggplant (or we've shaken the hand of the person who did)
When it comes to our ingredients, we believe in working in concentric circles. If we didn't grow it, our local organic farmers did and if they didn't grow it, our independent grocery store got it in for us. While not always the case, we make an attempt to use what grows around us.
That is why in Spring, Summer and Fall, you can bet that the baby carrots are from our garden or Sunshine Farm's and the fruit is from the orchard up the street. Our tomato sauces are made from heirloom tomatoes Sunshine Farm grew this past summer. Our pickles are house made from cucumbers we grew. When our stock of something runs out, we create a new menu item. For the most part, the menu lives for each season.
We can't, unfortunately, serve the fish from the lake or quail from the orchard as any protein served (be it eggs or meat) in a restaurant must be processed in a USDA approved facility. Our beef is locally, sustainably raised by St. Andrew's farm.
About Dining at Café Manson
Should you come in from the orchard or step off the boat, if we have a seat you're welcome to it. We don't care how much you spend or if you order wine, beer or water. As long as you are open to the experience of sitting in our dining room and enjoying yourself, we're happy to see you.
Reservations are encouraged and are required for parties of 5 or more. We present one check to your table and expect you to punch out the math. An 18% gratuity is added to parties of 6 or more people - even if you are delightful.
Parties of 8 should expect to sit at our "High Table". If you are unable to sit in a bar stool, please let us know at the time of making a reservation.
Parents dining with small children would be well advised to bring a high chair or booster – we haven’t any. (See our Where Else to Eat page for local restaurants that offer a children's menu and booster seats). We've had the honor of serving infants their first spoon of solid food and 7-year old kids a plate of a new favorite. We don't phone it in when it comes to any of the fare we serve – be you an adult or a child – every meal at Café Manson is cooked by hand and from scratch in house. The only can we open is a can of the artichoke hearts.
If you have food allergies or are on a restricted diet, we’re happy to create a meal that accommodates your needs with a 24-hour heads-up. Many of our menu items are already gluten-free and we have a stock of wonderful heirloom beans and grains that easily translate into a vegan dish.
Story of Us
Before opening Café Manson in October 2009, owners and chefs Erik Cannella and Adrianne Young spent a few years traveling and cooking around the West Coast. They created a cookbook, published magazine articles and started two restaurants (one of which they own). After a series of private events at Napa Valley wineries, they decided to return to Washington and cook in the vineyards of Chelan Valley.
Erik’s 10-year stint at Matt’s in the Market put the acclaimed Pike Place seafood restaurant on the national map and earned the 23-seat restaurant a three star-rating. He combines his classical training at the CIA with the Finnish-Italian dishes of his childhood. His recipes have been published in Gourmet Magazine, Bon Appetit, the New York Times and WINO Magazine.
As a food and wine writer for marketing agencies and publications, Adrianne has published a book about Seattle's Pike Place Market, written for Washington Wine Commission and is currently working on an insider's guide to dining. After years of traveling and working with Erik, she stands on her own in the kitchen and continues to write professionally about food, wine and travel.
Together, Erik and Adrianne design each menu, peel every clove of garlic (which is why we don't use a ton of garlic), make each pot of vegetable stock and each dessert (though you'd have to follow our facebook page to know the trials and tribulations of dessert).
