Sand Point Grill's friendly atmosphere, created by husband/wife team Craig and Kristina Bartleson, is complemented by a menu crafted with fresh, seasonal ingredients. The welcoming restaurant has earned a loyal following, from stroller-pushing moms and dads to business types. Diners seeking a quick meal often grab a bite in the bar where a pared-down array of offerings is always available. For the beef minded, a trio of Wagyu sliders hits the spot, or try the poached tiger prawns topped with tarragon aïoli. In the dining room, starters and salads are standard fare. Entrées easily steal the show with Dungeness crab-packed risotto, pan-roasted trout, and artisan sausages with roasted cherries. Among frequently changing desserts you might find a sweet cherry pie. The wine list stars Pacific Northwest varietals, and the full bar means no one leaves thirsty.