Why: Lapellah is one of the finer dining spots in Clark County and has become a local favorite. The menu offers a balance of meat options, from seafood to the signature Lapellah Burger, made with Carlton Farms Oregon beef, as well as a few salads, soups, and sides creatively prepared. It is a family-friendly restaurant — though the selections and atmosphere are most suited for the adult crowd.
Atmosphere: When the restaurant is busy, the noise of activity makes for a somewhat lively environment. Booths in the back half of the restaurant are more intimate than the many tables at the front, where the bar is. The décor incorporates some unlikely elements in an original space that is both attractive and interesting.
What I tried: To begin our meal, my dining companion and I ordered the Brick Oven Spinach and Artichoke Dip. I also had the Truffled Beet Salad with frisée, marinated beets, truffled salt and house-made mozzarella. For my entrée, I chose the Brick Oven Roasted Chicken Breast with confit potatoes, roasted parsnips, honey glazed carrots and mustard pan sauce. My dining companion sampled the French Onion soup and had the Grilled Reister Farms Leg of Lamb for his entrée. The lamb came with arborio rice pilaf, local broccolini and fire-roasted red pepper coulis. For dessert, we sampled the Pear and Cranberry Crumble.
One highlight of the meal was the spinach and artichoke dip. In my opinion, most restaurants serve this variety of dip as an over-processed, over-rich paste — often accompanied by stale chips or French bread. Lapellah’s version is all about freshness. Instead of being puréed, the artichoke is diced small, and a few whole baby spinach leaves are incorporated into the mix. The dish is heated through in the oven, where the bread-crumb topping becomes golden. Served with sizzling-hot flat bread sprinkled with fresh parsley, the result is deliciously appetizing.
