Four winds kite shop everett wa1/9/2024 The former Little Red Hen location is now occupied by Molka Xete, an all-day Mexican restaurant with breakfast burritos and a small-but-mighty-selection of lunch and dinner bites, and Overboard, a cocktail-and-bites bar with fun cocktails made with local ingredients. If your loaf of sourdough seems similar to what you used to sop up mussel juices at the Oystercatcher, that’s because it is! Little Red Hen is owned by the duo who once ran the seafood restaurant-the bread they serve there became so popular, they decided to launch a bakery, which is now their full-time focus. But the breads, naturally leavened and some made with grain grown right on the island, are the real showstoppers. New owners, Ben and Sophia, continue to focus on seasonal, local ingredients-current highlights include mussels and clams adobo, dry-aged New York steak with padron pepper succotash, and smoked duck with a tumeric puree.Īs a solo traveler, I ordered an embarrassing number of baked goods, including an unforgettable salted rye chocolate cookie, from Little Red Hen (now in a new location on Grace St.). While oysters and those famous Penn Cove mussels are certainly featured prominently at the Oystercatcher, the menu goes far beyond shellfish. Plus: It offers takeout when the kitchen isn’t too busy.įulfill your Italian fantasies at Ciao Food and Wine, where you can demolish a thin-crust margherita pizza, sip an organic Italian red, and load up on Italian pastas and sauces and housemade burrata to re-create the whole experience at home. Dishes are creative, but comforting: carbonara with roasted garlic and curly mafalda noodles, smoked salmon linguine, a spiced-up version of chicken cassoulet. Savory is dinner-only, but this new restaurant has captured local hearts and bellies. Sip a Toryu Rising Dragon Junmai sake, slurp your spicy miso ramen, and check out the fun merch-you could leave with a full belly and an Ultra House hoodie. Get your ramen fix at Ultra House, where the noodles are chijire (the classic wavy kind) and the Japanese beverage menu is extensive. Also check out its Seabiscuit Bakery, which traffics in croissants, hand pies, and breads make from local grains. Oysters (try the fried oysters and chips), lobster rolls, crab cakes, seafood-the only trick, really, is making a decision. (Nattress aims to never recreate a dish.) Orchard Kitchen also sells CSA boxes and runs a farm stand.Įat the sea at Saltwater Fish House & Oyster Bar. Set on a five-acre farm, Nattress’s multicourse farmhouse dinners are legendary with their communal tables, surprising wines, and affordable, creative menus. Here are a handful of my favorite ways to spend a weekend on the island.Īt Orchard Kitchen, run by Vincent Nattress who grew up on the island and went on to work in Michelin-starred restaurants around the world, meals are planned around whatever is ripe that week. You can also drive onto Whidbey if you head much farther north and launch your trip in North Whidbey, but my preferred route is a mix of the two: Ferry over and drive home, letting Deception Pass Bridge be the last Whidbey thing you see. From the Mukilteo ferry terminal north of the city, it’s just a 20-minute ferry ride over to the island. The seahorse-shaped island is about 35 miles northwest of Seattle. There’s something about Whidbey’s mix of tranquil nature, artsy and historic towns, and world-class seafood-including the famous Penn Cove mussels-that conjures a bit of magic, even as an adult traveler. My fangirldom grew more realistic in adulthood (bears are extremely rare on the island-as are fairies), but it’s never waned. The family of one of my best friends, Elise, had a vacation home there, and I would listen with total absorption to her-definitely exaggerated-stories of wild animals (I believe bears were mentioned once or twice), fairy-filled forests, and adventures on Puget Sound. As a kid growing up in Seattle, I thought Whidbey Island was this magical place.
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