General Info

Please book reservations online or call us for available times as COVID-19 restrictions have limited our seating. We are taking all precautions seriously and are doing our best to ensure the safety of our guests and staff. The Blue Lion was built as a residential home in the late 1930's, in 1974 it became The Tourist Trap restaurant and then in 1976 The Blue Lion. I bought it in 1978 after graduating college. The Blue Lion has evolved a lot since the early days. We continue to add and change dishes semi-annually. The lamb, elk and fresh fish are our biggest sellers. There was a restaurant in southern California where I grew up that served mud pie and my mother made a home made hot fudge sauce which we incorporated into our own version of mud pie, a local favorite. The restaurant has been enlarged several times, the upstairs dining, the kitchen, the waiting area and the outdoor deck. We are open nightly at 5:30 and usually feature an acoustical guitarist as entertainment.Please book reservations online or call us for available times as COVID-19 restrictions have limited our seating. We are taking all precautions seriously and are doing our best to ensure the safety of our guests and staff. The Blue Lion was built as a residential home in the late 1930's, in 1974 it became The Tourist Trap restaurant and then in 1976 The Blue Lion. I bought it in 1978 after graduating college. The Blue Lion has evolved a lot since the early days. We continue to add and change dishes semi-annually. The lamb, elk and fresh fish are our biggest sellers. There was a restaurant in southern California where I grew up that served mud pie and my mother made a home made hot fudge sauce which we incorporated into our own version of mud pie, a local favorite. The restaurant has been enlarged several times, the upstairs dining, the kitchen, the waiting area and the outdoor deck. We are open nightly at 5:30 and usually feature an acoustical guitarist as entertainment.