Encore

Amazing restaurant. Steak was cooked to perfection, crab tots were amazing.

The food was very good. Limited selection but moderately priced and something for most everyone. Try the "crab tots" if they are on the menu when you visit.

Nikayla was our server and she was amazing. My husband and I are celebrating our 21st wedding anniversary and they gave us our appetizers. I had the Filet Mignon and it was cooked perfect. The sauce they put on it is so delicious. My husband had the Cowboy Beef Rib that came with a Chimichurrie sauce that was so good. Who needs steak sauce!!!!!! I cant say enough good about this restaurant. LOVE LOVE LOVE.

We saw the advertisment for "Encore" so we gave it a try. We made open table reservations. I had the Rib Eye that was cooked perfect. Great steaks and great service.

I had the opportunity to attend a private tasting event at Encore, The Skagit Casino's new dining venue (opening soon).

Occupying the same space previously known as Skagit Skillet, Encore is the casino's new high-end dining room and given my experience this evening, an excellent addition to the local dining scene.

Our first course was a very tasty Lemon Garlic Shrimp served on a bed of Apple Slaw with a touch of Jalapēno and just enough garlic, herbs and olive oil artfully drizzled across the dish to satisfy both the eye and taste buds. This item paid perfectly with a crisp Acrobat Pinot Gris.

A Sonoma Cutrer Chardonnay balanced an artfully presented Wedge Salad featuring a slice of Iceberg Lettuce adorned with Apple Wood Smoked Bacon, Cherry Tomatoes, Avacado served on a pool of Creamy Blue Cheese Dressing with chunks of Blue Cheese crumbled on top.

Our third course was the Skagit Burger Slider which paired perfectly with a surprisingly tasty Red Wine Blend from The Crusher. Made with Kobe Beef from Snake River Farms and accented with more Apple Wood Smoked Bacon, Three-Garlic Aioli, Gruyere, Crispy Fried Onions and served on a Housemade Black Sesame Seed Bun, this slider was one of the best burgers I've eaten in the West Coast. And if you like fries, you'll love the Hand Cut Truffle Fries.

Our fourth course was a spectacular Petite Filet Mignon featuring a wonderful Pinot Noir reduction over Prime Tenderloin and served with Toasted Almonds and crumbled Point Reyes Blue Cheese.

The Francis Coppola Blue Label Merlot was no match for this perfectly prepared piece of meat, but the Scalloped Potatoes and Asparagus provided just enough color and variety to balance and enhance both flavor and presentation.

Finally, the Dessert Course was served with a generous pour of Graham's Six Grapes Porto Anand features three Housemade Sweets: Chocolate Decadence; Salted Caramel Cheesecake and a properly prepared Creme Brulee.