Sweeping in through the guest shop, decorative and unique wine glasses line shelves as belts, rings and jewelry glisten from all the corners of the room. A smiling face greeted us from behind the hostess counter and guided us through the bright wooden building filled with greenery and lodge-scape, past the plethora of salad bar delights and seated us at a table.

Wolf Bay Lodge beamed of spaciousness, attention to detail, sparkling surfaces and wafts of heavenly scent from the kitchen.

In the midst, this month’s Adventures in Dining duo (we missed you, Harry!) noted the comfortable setting and lack of echoing noise in the large space. The atmosphere was down-home, just like the food.

Waitress Crystal Long offered a suggestion once tea glasses were turned up.

“I recommend the bisque—it’s got a great cheesy flavor,” she said.

We listened, starting with a cup of gumbo and bisque. Ray pointed out that red-based and cream-based fans, alike, wouldn’t be disappointed.

General Manager Jim Garner said Wolf Bay prides themselves on the staff.

“We’re not just serving food,” he explained. “The service is actually more important than the food.”

Salad building brought an unexpected joy as we marveled at the selection. An entire tour of the salad bar is recommended because you’re sure to spot something on a friend’s plate that you missed. Pine nuts, deviled eggs and pepperoni, to name a few, set waiting to atop fresh greens and spinach. Cole slaws, potato, pasta and artichoke mixtures rest on their bed of ice.

On to the seafood platter and the delectable flavors, therein. The stuffed crab was fried to a crisp, golden brown with layers of fresh crabmeat, onion and bold seasonings inside.

Garner offered, “I don’t compromise on quality. If something’s too expensive, we don’t do it or we offer smaller portions.”

He said that the stuffed crab, soups and fry batter is all made from scratch, along with most all the salads.

And, ah, the au gratin potatoes…think medley of large potato chunks, sour cream, bacon and sharp cheddar cheese.

While southern-style goodness remains a staple, Garner plans to add some healthier options, such as more broiled seafood, to attract younger crowds. The restaurant was also known for their steaks at prior points since the business began in 1973. He plans to bring back that tradition, and to order only the best quality of beef.

“We have a tremendous amount of regular customers and we are trying to add even more things that you don’t see on here,” he motioned toward the menu.

And, last but not least, desserts are homemade and unforgettable.

“My favorite is the coconut cake—it’s just killer,” Garner said with a smile. “It’s not too sweet; it’s got great flavor.”