Known for Chef Blaine Wetzel’s extensive efforts to use local ingredients, this venue’s wilderness-to-table ethos doesn’t stop at the food. The seasonally changing wine list is 100% Pacific Northwest-focused.
From The Sommelier: “I am so inspired by the first generation winemakers in this growing region [Pacific Northwest]. They come from all different backgrounds, they are talented artists, scientists, chefs, butchers, and some of the bravest people I know. They have one foot in the future and one in the past. They support one another because they know that the gains of one are the gains of all. They understand the importance of their current work and exploration for the future of winemaking in the region. They believe in mentorship. They share everything with each other so that everyone can learn together and get better together. They put their faults on the table to be analyzed and trouble shot together. They experiment, they play, they do what they want—it’s awesome.” —Thea Cabreros, The Willows Inn on Lummi Island
Dish We Loved: Blue clams and bread from heirloom wheat
