At Skamania Lodge's signature restaurant, with its stunning views of sky, river, and cliff scapes, chef Mark Henry, draws on local seafood and regionally sourced meats and produce, turning out dandy dishes like a Dungeness crab tower with avocado, beet coulis, and basil oil; and braised lamb shank with an aromatic Merlot sauce and buttermilk-mashed potatoes. There are several lighter and less-pricey items, too, from burgers to wild-mushroom risotto. The lavish Sunday champagne
brunch buffet draws patrons from miles around. Henry also oversees the kitchen at the resort's simpler and more casual River Rock cafe, which has both indoor and outdoor seating with the same smashing views.