In operation on the west side of the lake since 1932, Elkins’ cozy dining room consists of 17 tables that are almost all occupied during the summer months. Under the direction of chef Schuyler Price, formerly of Spokane’s Latah Bistro, Elkins has enjoyed a busy summer thus far, serving up a Northwest-centric menu of seafood (like the Alaskan halibut or seafood pasta) along with an array of steaks, including a creative shrimp-and-crab stuffed baseball-cut sirloin. Yes, that’s indeed shrimp and crab inside of a steak.
A destination dining spot for the region, Elkins strives to be innovative while also staying true to the restaurant’s history.
“The people who come up here definitely like it a certain way, but we try to keep it fresh and creative,” says assistant general manager Ingrid Lochelt.
One of those fresh creations is a filet mignon served with sauce made from cognac and morel and shiitake mushrooms picked from around Priest Lake.
404 Elkins Rd. | Priest Lake
(208) 443-2432 | elkinsresort.com