New chefs join Shelby’s Restaurant

Owners plan to add a covered deck

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Executive Chef Rudy Garcia, Server Melanie Harold, Sous Chef Antonio Hernandez and Sous Chef-in Training Greg Shelby Jr. (left to right) have joined the staff at Shelby's Restaurant & Lounge, in Washougal. Menu choices include risotto cakes and colossal sea scallops pan seared with three sauces. A grand re-opening, to celebrate Garcia's arrival and the completion of renovations, will be held today through Sunday. Future plans include the addition of windows in the main dining area and a covered deck.

There are several new faces in the kitchen at Shelby’s Restaurant & Lounge, in Washougal.

They include Executive Chef Rudy Garcia, Sous Chef Antonio Hernandez and Sous Chef-in Training Greg Shelby Jr.

Garcia, of Camas, has been a chef for more than 20 years, in restaurants from Los Angeles to Seattle. Prior to joining Shelby’s, he owned Rudy’s Palate, in downtown Portland, for 2 1/2 years. Garcia graduated from Western Culinary Institute, in Portland, in 1998.

Two years prior to that, he served as an apprentice with a master chef in Portland.

“I’m a French style chef with Italian influence,” Garcia said.

His specialties include wild game – such as duck and venison – and seafood, including scallops. Garcia, 40, also prepares steaks and “comfort food,” such as meatloaf and ribs.

“We’re very pleased and excited about having him,” said Greg Shelby Sr. “He keeps impressing, with the quality of his food and the presentation. He has a great attitude. He cooks with a smile. You can tell he loves what he’s doing.

“Our food is better than ever,” he added.

Shelby Sr. and his wife Roxanne own Shelby’s, as well as Adams Bar & Grill and Mill Corner, both in downtown Camas.

A grand reopening – to celebrate the new staff and completion of renovations – is planned for today through Sunday. It will include appetizers and food and drink specials, as well as an opportunity to meet the staff and try new menu items. The renovations included new floors and paint.

Future plans include the addition of windows in the air conditioned main dining area, larger windows by the banquet room and a covered deck. The “face lift” in August is also expected to include replacement of the metal awning and painting the exterior, according to Shelby Sr. The banquet room is available to reserve, at no extra cost.

“It’s very family-oriented,” Roxanne Shelby said. “You feel at home. Most of the staff have been with us for years. You’re not going to leave hungry.”

Breakfast options, served Saturday and Sunday, from 9 a.m. to 2 p.m., include French toast, eggs Benedict and steak omelets. Lunch dishes, served Tuesday through Sunday, from 11 a.m. to 3 p.m., include crab stuffed mushrooms, Asian pear and blue cheese salads, French dip sandwiches and fresh soups. Daily lunch specials are available.

The dinner menu, which changes weekly, recently included lemon chicken, top sirloin and prawn capellini. Shelby’s features wines from Phelps Creek Vineyards, of Hood River, Ore.

Homemade desserts include chocolate truffle cake, creme brulee, and cheesecake with berries.

Menu items, such as cheeseburgers, macaroni and cheese and desserts, are also available in children’s sizes.

Shelby’s Restaurant, 419 “E” St., is open Tuesday through Thursday, from 11 a.m. to 9 p.m., Friday, from 11 a.m. to 10 p.m., Saturday, from 9 a.m. to 10 p.m., and Sunday, from 9 a.m. to 9 p.m. The lounge features food and drink discounts during happy hour, Tuesday through Saturday, from 3 to 7 p.m. For more information or to make reservations, call 835-1103 or visit