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Barking Frog Restaurant Review: Chef Bobby Moore's genial presence in the kitchen and the dining room --- he often delivers dishes to tables --- is a bright spot at this welcoming wine country destination. The fire just inside the entry sets the tone, although the pleasant patio is the preferred place to be during warm weather months. While the Grand Marnier prawns are well-known, we like the Ninety Farms lamb sausage alongside pickled Walla Walla onions for an opener. We also recommend the thick Berkshire pork chop, the seared scallops on coconut rice, and a massive 16-ounce rib-eye sided by a pile of hand-cut truffle fries. The wine list showcases Woodinville's finest producers, and the polished service staff is knowledgeable with pairing advice.