Encore - BOW

We saw the ad for Encore, so we gave it a try. We made table reservations. I had the rib eye that was perfectly cooked. Great steaks and great service.

This was my first visit to The Skillet, but it will probably not be my last. The food was fantastic, the ambience was classic and cozy. The waiters were friendly, warm and very professional, even if it was a difficult guest (on another table): Prices are slightly higher than usual for the region, but the food and the atmosphere took some of them. I had Steak Frites cooked for perfection, and a Skagit Burger who served as lunch the next day. Both were fantastic. For good food, fine food atmosphere and friendly service I would recommend Skagit Skillet for everyone.

Nikayla was our server and she was amazing. My husband and I are celebrating our 21st Wedding day and they gave us our appetizers. I had the fillet mignon and it was perfectly cooked. The sauce they put on it is so delicious. My husband had the Cowboy Beef Rib that came with a chimichurrie sauce that was so good. Who needs steak sauce!!! I can't say enough good about this restaurant. Love Love Love Love Love.

What a hidden jewel! Had dinner. Rib-eye, Fillet Mignon and Burger were perfectly cooked and tasty. Dressing on the Wedge was fantastic! Well presented! Will definitely go back to try other dishes.

I had the opportunity to attend a private tasting event at Encore, The Skagit Casino's new dining venue (opening soon). Occupying the same space previously known as Skagit Skillet, Encore is the casino's new high-end dining room and given my experience this evening, an excellent addition to the local dining scene. Our first course was a very tasty Lemon Garlic Shrimp served on a bed of Apple Slaw with a touch of Jalapēno and just enough garlic, herbs and olive oil artfully drizzled across the dish to satisfy both the eye and taste buds. This item paid perfectly with a crisp Acrobat Pinot Gris. A Sonoma Cutrer Chardonnay balanced an artfully presented Wedge Salad featuring a slice of Iceberg Lettuce adorned with Apple Wood Smoked Bacon, Cherry Tomatoes, Avacado served on a pool of Creamy Blue Cheese Dressing with chunks of Blue Cheese crumbled on top. Our third course was the Skagit Burger Slider which paired perfectly with a surprisingly tasty Red Wine Blend from The Crusher. Made with Kobe Beef from Snake River Farms and accented with more Apple Wood Smoked Bacon, Three-Garlic Aioli, Gruyere, Crispy Fried Onions and served on a Housemade Black Sesame Seed Bun, this slider was one of the best burgers I've eaten in the West Coast. And if you like fries, you'll love the Hand Cut Truffle Fries. Our fourth course was a spectacular Petite Filet Mignon featuring a wonderful Pinot Noir reduction over Prime Tenderloin and served with Toasted Almonds and crumbled Point Reyes Blue Cheese. The Francis Coppola Blue Label Merlot was no match for this perfectly prepared piece of meat, but the Scalloped Potatoes and Asparagus provided just enough color and variety to balance and enhance both flavor and presentation. Finally, the Dessert Course was served with a generous pour of Graham's Six Grapes Porto Anand features three Housemade Sweets: Chocolate Decadence; Salted Caramel Cheesecake and a properly prepared Creme Brulee.