We were all stuffed and couldn’t imagine having dessert at the restaurant but had seen the 21-layer chocolate cake on the menu. From a premium seafood tower to pork chops, chicken or a rack of lamb, you’re sure to find an entrée you’ll enjoy. While we didn’t try any of the other entrees, there are a wide variety of options available if steak isn’t for you. I’ve eaten steaks at many restaurants, from diners to high-end dining establishments, and this one fell in my top 5 for sure. I tried the accompanying demi, which had great flavor, but this steak stood on its own with no additional support needed. It was juicy, tender and cut like butter. It was cooked to perfection and well, but not overly seasoned. It was filets all around for our table, and I chose the Imperial Wagyu. If you want a steak, you will find what you want here. There’s also the Imperial Wagyu Flat Iron and St Helen’s Porterhouse. A New York? Will it be the Painted Hills Ranch or Australian Wagyu? Do you want to feed a small army? There’s the 32-ounce St Helen’s Tomahawk, or step your game up and go with the 42-ounce Imperial Wagyu. Do you prefer a quality filet? Choose between a Double R Ranch Prime, Imperial Wagyu or Hokkaido Japanese A5+ Wagyu. We were all in the mood for a good steak for our entrees, and Vista offers a variety of high-quality cuts to choose from.Ĭan’t decide if you want the Washington grass-fed, Imperial Wagyu or 45-day dry-aged prime Double R Ranch Ribeye? Vista offers a flight including 5 ounces of each. It’s a dish I’ll have to try in the future. Another member of our party had the French onion soup and gave it rave reviews. A simple classic with bacon, tomato and red onion, this salad was elevated with a bit of smoked blue cheese.

Next up for a couple of us was the Vista wedge.

All three were incredibly good, with the scallops being my favorite. The filet bites, served with a Cabernet sauce, were melt in your mouth tender. The perfectly seared scallops were served with a rich sauce including cheddar, bacon and Pernod, as well as spinach that paired well with the delicate shellfish. The baked brie with its gooey cheese, flaky puff pastry, served with a lightly sweet jam, is always a pleaser. After hearing what Brian recommended, we started our meal with appetizers including baked brie, Scallops Rockefeller and filet bites.

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