You’re standing on Lake Street, the sun is hitting the water just right, and honestly, you can smell the salt. Wait. No you can't. It's Lake Minnetonka, not the Atlantic. But that’s the trick the CōV restaurant menu Wayzata plays on your brain every single time you sit down. It’s this weird, beautiful hybrid of a New England fish house and a high-end Midwest eatery.
It's crowded. Always. If you haven't made a reservation on a Thursday night in July, you’re basically looking at a long wait by the bar, which, to be fair, isn't the worst place to be. People watch. Sip something cold. The vibe is "Nantucket chic," but the accents are pure Minnesota.
What’s Actually Happening on the CōV Restaurant Menu Wayzata?
Most people go straight for the oysters. It’s the move. They fly them in daily, and you can taste the difference between a briny East Coast blue point and something creamier from the West Coast. But let’s be real for a second. While the raw bar is the "face" of the menu, the soul of the place is actually in the stuff that spends a little time in the kitchen.
Take the CōV burger. It's not just a "burger." It’s this stack of high-quality beef, American cheese, and pickles that somehow holds its own against a $50 steak. It’s consistent. That is the word you hear most often when locals talk about this place: consistency. Whether it's 2024 or 2026, the kitchen seems to have this rhythm that doesn't break, even when the patio is packed three rows deep.
The Lobster Roll Debate
Look, I’ve had lobster rolls in Kennebunkport. I know the stakes. The CōV restaurant menu Wayzata offers two versions, and this is where friendships are tested. You’ve got the New England style, which is cold with mayo, and the Connecticut style, which is warm with butter.
Personally? The butter-poached version is a religious experience. The bun is toasted to that specific shade of golden brown that requires a dedicated person just watching the toaster. It’s rich. It’s decadent. It’s probably too many calories, but who’s counting when you’re looking at the Spirit of Lake Minnetonka cruising by?
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It’s Not Just About the Fish
Surprisingly, the "land" side of the menu is where the nuance lives. The Wood-Fired Rotisserie Chicken is often overlooked because people feel like they should order seafood when they’re by the water. Don't make that mistake. It’s succulent. The skin has that crackle you usually only get in a high-end French bistro.
- Flatbreads: They use a thin, crispy crust that doesn't feel like a lead weight in your stomach.
- The Miso Marinated Sea Bass is a heavy hitter. It’s buttery, sweet, and falls apart if you even look at it with a fork.
- Sides matter here. The Brussels sprouts with lime vinaigrette? They’ve got this zing that cuts through the richness of the main courses.
If you’re someone who lives for the appetizers, the Tuna Tartare is the gold standard. They serve it with avocado and a soy-ginger dressing that isn't too salty. It’s light. It’s fresh. It’s exactly what you want when it’s 85 degrees outside and the humidity is creeping up.
The Hidden Gems You Might Miss
Everyone talks about the Walleye because, well, it’s Minnesota. And the CōV Walleye is great—lightly breaded, not greasy. But the real "insider" pick on the CōV restaurant menu Wayzata is the Spicy Crab Salad. It’s one of those dishes that sounds simple but is actually incredibly complex because of the balance of heat and sweetness.
And don't even get me started on the desserts. The CōV Cake is basically a giant, indulgent slice of heaven. It’s big enough to share, but you probably won't want to.
The Logistics of Dining in Wayzata
Let's talk reality. Wayzata parking is a nightmare. It just is. If you're heading to CōV, plan to use the valet or give yourself twenty minutes to circle the blocks. The restaurant itself is huge, but it feels intimate because of how they’ve partitioned the seating. You’ve got the "bright and airy" section near the windows, and the more "moody and dark" vibe near the back bar.
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Prices are high. You're paying for the view, the zip code, and the fact that the fish was likely in the ocean yesterday. Expect to spend $40–$60 per person for dinner without even trying, and way more if you’re diving into the wine list.
Speaking of the wine list, it’s curated specifically to pair with acidity and salt. Lots of crisp Sauv Blancs and Chardonnays that don't taste like an oak tree. It’s smart. It shows that whoever put the menu together actually understands how people eat when they’re near the water.
Why This Menu Works (When Others Fail)
Wayzata has plenty of restaurants. Some come and go. CōV stays. Why? Because the CōV restaurant menu Wayzata doesn't try to be too experimental. They aren't putting foam on your steak or trying to deconstruct a taco. They take classic coastal American dishes and execute them with high-end ingredients and a lot of heat.
The kitchen uses a wood-fired grill, and you can taste that smoke in the steaks and the chicken. It adds a layer of "backyard summer" to the whole experience. It’s nostalgic.
Seasonality and Changes
While the core favorites stay put, they do rotate things out. In the winter, you’ll see heavier chowders and more root vegetables. In the summer, it’s all about the berries, the light vinaigrettes, and the chilled seafood towers.
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The seafood tower is the ultimate "flex" dish. If you see one land on a table, everyone looks. It’s piled high with oysters, shrimp cocktail, crab legs, and lobster. It’s a statement. It’s also probably the best way to eat if you’re with a group of four and just want to pick at things while you talk.
Final Thoughts for Your Visit
Don't overthink it. If you’re overwhelmed by the options, go with the scallops. They’re seared perfectly every time. If you’re there for lunch, the lobster grilled cheese is a move you won’t regret, even if your trainer might.
The CōV restaurant menu Wayzata isn't just a list of food; it's the anchor of the Wayzata social scene. It’s where deals are closed, birthdays are celebrated, and people just enjoy the fact that they live in a place that has four seasons (even if three of them are basically winter).
Actionable Steps for Your CōV Experience:
- Reservations are non-negotiable: Use their online booking system at least a week out for prime weekend slots. For the patio, show up early and be prepared to wait—it's first-come, first-served for most outdoor spots.
- Order "Off-Peak": If you want a quieter experience, try a late lunch around 2:00 PM. The menu is mostly the same, but the noise level drops significantly.
- Check the "Catch of the Day": The servers usually have a specialized fish that isn't on the printed menu. Ask about the preparation—sometimes the simplest grilled version is better than the complex menu items.
- Valet is your friend: Especially on weekends. The $10-15 fee is worth the sanity you save by not hunting for a spot in the Wayzata ramps.
- Dietary Needs: They are surprisingly good with gluten-free options. Just tell the server; they have a dedicated protocol for cross-contamination that is better than most "resort" style restaurants.