Located in the historic Seaview train depot, The Depot Restaurant is coast-to-table dining in a rustic, yet refined, cozy atmosphere.
The Depot's menu is as diverse as its creator, co-owner and executive chef Michael Lalewicz. The Western Culinary Institute graduate hails from the Midwest. He honed his seafood skills while living between Washington DC and the Chesapeake Bay, and traveled the world before settling in the Pacific Northwest where he opened the Greek kitchen of Jimmy Mak’s (a former jazz club in Portland) and doubled as innkeeper and top chef at the Shelburne Inn on the Long Beach Peninsula.
The Depot’s regular menu offers a cornucopia of creative delights, using organic, grass-fed and hormone-free ingredients or ones brought in fresh from the ocean. Dishes are made based on what's seasonal and available, and delicacies may include rib eye meatballs, fresh local catch of the day seafood and quail stuffed with house-made wild boar sausage. Gluten free, vegetarian and vegan menu options are available as well. Depending on their timing, Depot diners can also feast on the Burger Night Menu from October to mid-June, the annual Wild Mushroom Dinner in October, or the yearly Lewis & Clark Wild Game Dinner every November, inspired by the Corps of Discovery Diaries penned in the yearly 1800s.
Lalewicz’s wife Nancy Gorsche co-owns the Depot and manages the eatery's business side. The duo can often be found visiting with customers like old friends (many of them are), while meals are prepared in an open kitchen in full view from the 120-year-old building’s dining area. There’s also a covered and heated outside dining deck open May through September. Be sure to complete a meal with Michael’s Daily Dessert Specials and a wide selection of wines, microbrews and hard ciders. Dinner reservations are recommended.