This destination restaurant takes sense of place to heart. Chef Blaine Wetzel farms and forages the produce served alongside local fish and meat, and closes every winter to travel and reimagine the menu. The wine list is also exclusively Pacific Northwest.

From the Sommelier: “The Pacific Northwest has always been a haven for mavericks and innovators, for unconventional types who think outside of the box, and the winemakers who practice their craft here are no different. Many producers in Washington and Oregon are fearlessly employing unorthodox winemaking techniques successfully and are really defying our expectations when it comes to particular grape varieties. It’s our privilege to seek out these characters, to meet them and to learn their stories, and to share their amazing wines with our guests.” —Meredith O’Malley, Willows Inn

Dish We Loved: Overwintered rutabagas and caramelized razor clams

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