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This is the second summer season for Dena Mulkin, general manager, and Chason Walsh, president, chef and co-owner at the Lodge at Carlin Bay.
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The tuna poke salad at the Lodge at Carlin Bay includes unagi sauce and pickled watermelon.
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Plans for the Lodge at Carlin Bay, seen in this architect’s rendering, include demolishing the old lakefront building and constructing a modern lodge with an outdoor heated pool.
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The coconut shrimp at the Lodge at Carlin Bay features coconut sauce and no deep-fried heavy breading.
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Chef Chason Walsh is the president and co-owner of the Lodge at Carlin Bay.
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The Bay Burger at the Lodge at Carlin Bay costs $56, includes 2 pounds of beef and is meant to serve four people. It’s pictured here alongside a regular-sized bun for comparison.
Courtesy Of The Lodge At Carlin Bay
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Chef Chason Walsh holds a plate of scallops on the back deck at the Lodge at Carlin Bay. The dish pickled mushrooms, roasted red potato and clam croquette.
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Alec Tomkins has helped the Lodge at Carlin Bay transform from a one-time dive bar and pub to an elevated lakeside restaurant.
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The Gem Burger at the Lodge at Carlin Bay features Idaho fry sauce, cheddar and potato crisps on a potato bun.
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The Lodge at Carlin Bay sits about halfway between Coeur d’Alene to the north and Harrison to the north on Lake Coeur d’Alene.
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The double-cut pork chop at the Lodge at Carlin Bay is brined for 24 hours and is served with a honey-garlic sweet-and-sour sauce.
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The peppered steak at the Lodge at Carlin Bay features chimichurri, bleu cheese and a balsamic drizzle.
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