Fall City Roadhouse

In 1869, a man named James Taylor built a log cabin on the site that is now the Fall City Roadhouse. In more recent years, the site was home to the Colonial Inn, a restaurant with month-to-month apartments above. New owners have now updated the building, maintaining its historical landmark status. Time marches on and, in this case, Fall City is the better for it.

New owners Scott Krahling and Charlie and Leslie Kellogg want to be part of this small community, offering a gathering place for locals and other nearby communities and an alternative to driving into Seattle. "I saw the building up for sale in 2004," remembers Scott. "I thought it was a cool old building that had been let go and wanted to renovate it and fix up the restaurant." Unfortunately a court battle ensued and it wasn't vacated until October 2005. Smart enough to know he didn't know how to run a restaurant, Scott chose to involve Arnold Shain's consulting firm, Restaurant Group, Inc. "We've worked together over the past three years to make this happen," says Scott. "He has been very patient with me."

Scott's original idea was a bakery or country inn. As renovations began, it was clear that the cost meant offering something more upscale, a concept that would bring more income. "It's been a labor of love," says Scott. "Although it's not a family-run enterprise, I'm in it for the long haul and my 15-year-old son is working there. My 12-year-old daughter will probably be working there in a few years."

Booths and Roadhouse kitchen

The upstairs inn is Leslie's vision. "There aren't many places to stay in the valley," says Scott. "There's an art studio in the neighborhood where people come from around the country. There are destination weddings and family visits. They can stay right here." Rooms are small. Four have complete bathrooms and three have their own sink and toilet, but share a shower European style. "It's a nice addition to complement the Roadhouse," says Scott.

Currently, the main focus is the restaurant. It offers affordable Northwest cuisine using as many local products as possible. For Chef Cameon Orel*, it's a dream come true. "I've been an organic gardener for 20 years," she says. "I've met with local farmers. We're getting our cheese from River Valley Ranch, just a ¼ mile away. Fall City Farms will grow for us but, of course, haven't yet. But they gave me their beautiful extra zucchini; I haven't seen brilliant colors like that for awhile. I asked Remlinger Farms for berries for our house-made desserts, but they had sold out. Later that afternoon, they brought over a flat. The owner had his kids go out and pick them for us. It's so exciting to use these kinds of products."

Booths and original fireplace in main dining room

Everyone involved wants the restaurant to be considered part of the community by the locals. "We have to do it right," says Cameon. "People have many choices on where to spend their money, we have to make sure everything is in place for them. We want people to feel this is part of their family and home. We want our enthusiasm for this place to be contagious."

Cameon comes by her culinary skills naturally. Both grandmothers were good cooks. One made all her jams, cookies and a wonderful prime rib with Yorkshire pudding. In fact, that Yorkshire pudding will eventually end up on the Roadhouse menu. The other grandmother cooked deer hunted by her husband and dishes like Mulligatawny. Cameon's own mother was not a great cook, so Cameon cooked for her family. "Seventeen Magazine had recipes I'd read and a contest that would send the winner to the Culinary Institute of America (CIA). That's where I found out about culinary school," she laughs. At 17, she had a life-changing health event. "I was lying in my room at Overlake Hospital watching a Flakey Jake's being built. I told my mom that when I was well, I was going to get a job there." And she did. Within six months she became their kitchen manager—the youngest in the company. The company's corporate chef saw something in her, mentored her and taught her knife skills. Cameon applied to CIA and attended from 1985-87.

Cameon in a rare moment of quiet

"It was learn ‘em and turn ‘em," she laughs. "But that's what working in restaurants is like, so it was good. The Hudson River area is similar to Fall City. There are lots of local farmers and artisans nearby. I realized I was more inspired by the country than the city." That didn't stop her from trying to get a job in Manhattan after graduation. She had met her future husband at school and he was working at Tavern on the Green. Instead, she went to a restaurant in New Jersey. She made pasta, desserts and peeled vegetables under a bare bulb in the basement while the dog slept at her feet. She then moved to a large catering firm. "It was huge," she recalls. "Mother's Day was over 15,000 people. It was good experience in production and we made everything from scratch. I worked with pan sauces and was the garde manger."

Main dining room with painting of falls

She finally made it to Manhattan with Novotel, a hotel where the chef spoke French to her. "It was a great company and I learned a lot. Three of us ran the restaurant with the chef overseeing us. I learned all the classical French techniques." Coming home, she started a training program at Fuller's, but they cut the program due to costs. She moved to McCormick and Schmick's where she worked with Christine Keff for three years. She followed Chris to Yarrow Bay, handling the catering. When Chris left for her own restaurant, Flying Fish, and Chef Nick Musser went with her, Cameon stayed, taking over the Beach Café. About five years later, she took back the catering as well. She stayed a little over 13 years.

All her big-city jobs have led her back to the country where she is most inspired. The Roadhouse opened with dinner on July 21. Happy hour service started on July 24, lunch service began July 30 and brunch on August 2. The upstairs banquet room with deck will offer a spot for business and personal events. Both Cameon and the Fall City residents have a new home.

* Chef Cameon Orel left the Roadhouse in early 2010.

Connie Adams/August 2008