The Coyote Grill Celebrates 25 Years in Waterville Valley

Since December 1995, the Coyote Grill has been known for fresh seafood, innovative dishes, and always serving the best game meats. For more than 25 years, owner and chef, Sean Stout has been offering families and visitors to Waterville Valley delicious and creative dishes using only the best quality local ingredients. The Coyote Grill is known as one of the best places to dine in the North Country.

 

Chef Sean Stout’s culinary creations are centered around the ingredients rather than the plates, which results in a locally sourced, seasonal menu that changes frequently. The chef and owner of the Coyote Grill usually works with vendors from all over New England - such as Plymouth and Northern New Hampshire, Vermont, Maine or Connecticut. Stout says that the best thing about working with local farms is “the types of ingredients I can get, the freshness of products, using more clean foods and the fact that things haven’t been processed in any way.”

 

Offering a seasonal menu based on the ingredients available at different times of the year requires a lot of creativity and constantly thinking of ways to innovate. Chef Stout explains that coming up with new dishes is a “long process”and that he always seeks to combine ingredients that complement one another as not to overpower any plate. He typically starts the creative process by choosing a central ingredient he wants to work with –say, venison–and then he makes sure he has a reliable and quality producer to supply it all season long. Finally, he looks for other ingredients of the season that can be combined and voila. 

 

In order to keep bringing new delicious plates to the table, Chef Stout often walks around farmers markets and explores produce stands for inspiration. He likes to see what’s fresh and coming up. Now he’s  “especially interested in the pumpkins that are coming into season and waiting for them to start popping up in artisanal markets to work with them.”And although Stout is not particularly inspired by any chef or cooking style, he enjoys going to other restaurants to “see what’s out there”. For instance, over the summer he dabbled in Indian cuisine and that ended up materializing in the menu as a vegetarian lentil stew.

 

And the customers surely appreciate the thought that is put into the food served at the Coyote Grill. After 25 years, this is still the most popular dining destination in Waterville Valley with lots of regulars coming in for a table. Chef Stout says that sometimes he will “see someone come in and can’t remember their name”but he still greets them with a warm ‘Hello! How are you doing?’because he is always able to recognize familiar, appreciative faces. 

 

This close relationship chef and owner Sean Stout establishes with his customers is definitely a big part of the restaurant’s success. Stout considers the clients and the people he meets to be the most memorable part of his business, and every day before opening he tells his staff “it’s time to make some memories!”He motivates his team to put out the best possible service and serve the best possible food and “even if it’s just a burger it has to be the best burger this person can have.”

 

With great unique food and an easy approachable atmosphere, the Coyote Grill is the kind of restaurant people like returning to, contradicting the idea that excellent food can’t be experienced by all. This is a Waterville Valley classic that has been delighting vacationers year-round since those first days in 1995. So, after a challenging hike or a day of skiing, book your table at the Coyote Grill and enjoy their carefully curated seasonal offerings.

Chef Sean Stout’s culinary creations are centered around the ingredients rather than the plates, which results in a locally sourced, seasonal menu that changes frequently. The chef and owner of the Coyote Grill usually works with vendors from all over New England - such as Plymouth and Northern New Hampshire, Vermont, Maine or Connecticut. Stout says that the best thing about working with local farms is “the types of ingredients I can get, the freshness of products, using more clean foods and the fact that things haven’t been processed in any way.”

Chef Sean Stout’s culinary creations are centered around the ingredients rather than the plates, which results in a locally sourced, seasonal menu that changes frequently. The chef and owner of the Coyote Grill usually works with vendors from all over New England - such as Plymouth and Northern New Hampshire, Vermont, Maine or Connecticut. Stout says that the best thing about working with local farms is “the types of ingredients I can get, the freshness of products, using more clean foods and the fact that things haven’t been processed in any way.”