Bin on the Lake Serves up Satisfying Lake Views with its Fine Dining

Situated right on Lake Washington at Carillon Point, the view from bin on the lake plays a large role in attracting diners. It’s mesmerizing to watch sun beams break through the clouds or a rain shower descend on the other side of the lake. Flocks of striped ducks seem to be part of a water ballet, swimming in unison, their V-shaped wakes spreading behind them. Certainly, diners are not at bin for the beige interior or the non-descript paintings.

Bin is one of the few places to see wine on tap. Its argon system keeps wine fresh between each pour. The enormous wine list features bottles and by the glass options at every price point.

I sat hypnotized by the fickle weather patterns outside until a polite voice on my right asked me if I would care for some bubbly. The Lucien Albrecht Brut Rose was the perfect way to begin a great meal. It paired nicely with both the amuse bouche of tuna tartare served with a house-made potato chip and the slice of grilled baguette smeared with the creamiest warm goat cheese, which needed the sparkling beverage to provide a palate cleansing boost between bites.

Perhaps my favorite course of the evening arrived next. The handmade coin pasta, called Corzetti on the menu, had a sublime sage brown butter sauce that made me want to snuggle down into the bowl. Sweet squares of winter squash and crunchy almonds provided further flavor and textural contrasts.

While I sipped an accompanying Domaine Serene Yamhill Cuvee pinot noir, a flock of suits streamed by causing me to notice that the restaurant seemed to have a whole section devoted to suit-wearing diners.

My attention was brought back to the food by the arrival of the salad. A round of crispy pancetta perched atop balsamic laced greens. Winter squash made another appearance in this dish. Croutons decadently made of brioche bread, almonds and surprising nuggets of Rogue blue cheese were nestled throughout the greens.

The seafood course arrived. Steaming risotto in a saffron tomato broth garnished with mussels, clams, a scallop and a bit of fish. The flavorful sauce held a hint of heat; the velvety rice provided just enough bite. But as I peered at my dinner companion, both mid-bite with spoons in mouths, we shared a look. Someone in the kitchen used a very heavy salting hand; so much so that we couldn’t finish this otherwise beautiful and delicious dish.

By this time, the shadows were growing longer. We’d seen a brief rain storm pock the surface of the lake outside. Our pinot noir was replaced with a red blend called D2 from Dellile Cellars and the meat course arrived.

Free-form concentric circles alternating light and dark adorned the plate. First, a narrow outer ring of red wine glaze, followed by pale yellow folds of Yukon potato puree. A medallion of tender organic filet mignon was the focal point, capped with an oval of marrow butter, which lent its meaty richness, if not a bit too much salt.

As dinner came to a close, we were treated to a bit of sweet. A duo of desserts arrived on a narrow rectangular plate. Dark chocolate pudding cake topped with a pillow of mascarpone and candied orange virtually begged for a strong shot of espresso, its intense chocolate flavor leaving me to wonder just how the kitchen managed to fit so much chocolate in one small portion. The brown butter cherry bread pudding with a scoop of pink cherry ice cream was lovely with a pour of tawny port.

The winsome view and Northwest seasonal inspired menu are sure to draw diners to bin on the lake, and wine-lovers will appreciate the scope of the wine list. No doubt the patio will be full of happy people come summertime.