Our Story

The Lakehouse Bar and Grill was purchased in late 2022 by the Seaman Family and we opened our door to the public in December of that year. Our focus is on showcasing local products as much as possible and pairing with local farmers and ranchers to bring healthy and sustainable food options from the community to the table. We pride ourselves on scratch cooking which means no microwave or deep fryer in our kitchen, and all soups, sauces, stocks and bases are made in house.

  Dad (Chef Russell Seaman; top right)  started this journey in 1992 taking his first culinary class at the Spokane vocational high school, and continued his education Graduating from The Inland Northwest Culinary Academy in 1998.
His son (Chef Jonathan Seaman; pictured top left)  followed in his footsteps graduating from INCA in 2019 and went on to complete his internship in Denmark.  He returned to Spokane in 2019 and continued his career under James Beard nominee Chef Tony Brown.
Nicole started working in restaurants while attending the Enology and Viticulture Program in Walla Walla and has been managing iconic restaurants in the Spokane since moving to the area in 2004. 

Our restaurant is available for private events: weddings, business lunches, dinners, cocktail receptions, and more. 

Our staff works to make sure that your event is all that you want it to be. We would love to discuss how to be a part of your celebration.

We refuse to compromise on quality in our restaurant. That's why we source our fresh ingredients from local sources. Our relationships with local food producers ensure that we can be involved with the creation of your meal from its very beginnings.  The Lakehouse Bar & Grill was opened to provide wholesome and healthy culinary experiences and exceptional service at a reasonable price. We are a scratch Kitchen focused on comfort food with more adventurous specials.  We strive to elevate the awareness of fine food and drink to those around us and show the value it brings to everyday life. We believe that people should know what they are fueling their bodies with, where it came from, and how it got there.