Dahlia Lounge

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Editor's Pick


The menu at Tom Douglas’ 21-year-old flagship is all over the place—you might find Berkshire pork loin, Peking duck and local troll-caught salmon on any given night, often accompanied by veggies grown on Tom and Jackie's Prosser farm. All that roving can taste very good. Desserts—coconut cream pie or crème caramel—from the Dahlia Bakery out front tend to be more down-home, as well as irresistible.

Brunch Sat.-Sun., lunch Mon.–Fri.; dinner daily.
Reservations Accepted
Full Bar
Wheelchair Accessible
Cuisine Type:
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