By Melissa Grant – Living Snoqualmie

Nestled in the heart of Duvall, The Grange epitomizes the farm-to-table ethos, seamlessly blending local agriculture with culinary artistry. Owners Sarah Cassidy and Luke Woodward, who also operate Hearth Farm, have cultivated a dining experience deeply rooted in community and sustainability.

Their journey began in the farm fields of Senegal, West Africa, where they developed a passion for manual, craft-based farming. Upon returning to the U.S., they founded Oxbow Farm in Carnation in 1999, managing its 25-acre farm and CSA program for 17 years. In 2017, they purchased the Grange Café from Luke’s sister and brother-in-law, remodeled it, and reopened as The Grange in July 2018, with guidance from chef and friend Matt Dillon.

Ambiance and Atmosphere

Housed in Duvall’s historic Grange Hall, built in 1926, the restaurant exudes rustic charm with its white clapboard exterior and black trim. The interior is brightly lit and spacious, offering a lively atmosphere often featuring live music, such as the Irish band performing during our visit.

Local wines are prominently displayed, adding to the community-centric vibe. The staff is friendly and attentive, enhancing the overall dining experience.

Our foodie escapade at The Grange began with a selection of skillfully done starters. The Beet and Cara Cara Orange Salad presented a harmonious blend of golden beets, oranges, arugula, Rosalba radicchio, kohlrabi, hazelnuts, and crumbled goat cheese, all dressed in a delicate white wine vinaigrette.

Sheetal noted, “I loved the combination of sweet fruits, crunchy nuts, and lightly salted cheeses in the salad.” I was dubious about the salad at first, as I don’t think I’ve had beets in a very long time, but it was easily one of the stars of the meal.

The Fresh-Baked Flatbread, seasoned with olive oil, rosemary, sage, and sea salt, was accompanied by an optional goat cheese spread or beet hummus. It was a yummy pairing to the salad’s crunch.

The Brussels and Bacon dish featured roasted Brussels sprouts paired with bacon lardons, pickled apple, and a balsamic gastrique. While we both found it tasty, we would have liked it crispier. Sheetal observed that the pickled apple was not easily distinguishable and suggested larger pieces might enhance the flavor, saying, “Brussels sprouts were tasty but could have been crispier. Couldn’t tell they were apples, maybe cut into bigger pieces.” I concur; my personal preference would be a more charred texture.

For the main course, the Buttermilk Fried Chicken Sandwich showcased Mary’s chicken thigh, complemented by apple fennel slaw, peach relish, and lemon garlic aioli, all nestled within a Macrina brioche bun. Served with a choice of French fries or a side salad, both of us thought it was delicious.

Sheetal had difficulty resisting the perfectly crispy fries, noting, “Fries were perfectly crispy and I had a hard time stopping myself from enjoying them.” I appreciated the addition of the apple fennel slaw; it made it more interesting than your average chicken sandwich.

Dessert was a sweet finale with the Creamsicle Pavlova. This beautifully prepared meringue dessert resembled a ballerina’s tutu, adorned with splashes of color from pieces of fruit and fresh orange mousse.

Sheetal was particularly impressed, noting the rarity of encountering pavlova on menus and describing the pleasure of breaking into the crunchy exterior to discover the soft, creamy center. I am not typically a dessert enthusiast, but I agree the presentation was very appealing and appreciated Sheetal’s enjoyment of the dish.

The cocktails further enhanced our dining experience. The Baby Turtle cocktail, featuring El Jimador Reposado tequila, grapefruit, house sour mix, Amaro Rosina, and Scrappy’s cardamom and grapefruit bitters, was “nicely blended and tasty,” according to Sheetal. She also appreciated the attentive service, noting, “The server took care to get me a second drink of Baby Turtle because she thought it was different from what it should have looked like.”

I got the Lady Blue, a refreshing blend of gin, St. Germain elderflower liqueur, and Klickitat Canyon Winery’s blueberry sparkling wine. Sheetal described it as “fruity but not too sweet,” imagining “sipping it all summer.” I enjoyed it so much that I tracked down the blueberry wine and bought more!

The Grange offers a dining experience that celebrates local produce and community spirit. We both appreciated the freshness and variety of the menu, the friendly and attentive staff, and the inviting atmosphere.

As Sheetal reflected, “It’s a long drive from home but worth it for the freshness and variety in the menu.” I agree, the food was fresh and tasty. We both look forward to returning to enjoy the patio and local wines, especially in the summer.