This restaurant's somewhat lackluster ambience (formica tabletops, paper napkins, vinyl swivel chair seating) is incongruous with its gorgeous water views and upscale fare. It bills itself as "Frontier Cuisine," which translates to a seafood-heavy menu. But Van Winkle also serves pizzas and chicken, duck, and veal. The create-your-own pastas are excellent (a half order is plenty for normal-size appetites), and the rich desserts necessitate sharing. There's no elevator to the restaurant's second floor location, but a stair lift assists disabled customers.
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