Dining Out: The Willows Inn, Lummi Island WA

The New York Times published a list of restaurants worth a plane ride.  Lucky for me one was just a drive and ferry ride away. On a beautiful summer day my husband and I headed to Willows Inn on Lummi Island.

Lummi Island is small, and will take about about 8 minutes to drive around.  If you're interested in getting away from it all and relaxing, come to Lummi Island.  There's really not a whole lot to do here.

Willows Inn also offers accomodations on and off site.  Very convenient if you're looking to drink and crawl back to your room.  We did stay, but on future visits we will drive back home.

Chef Blane Wetzel is a culinary genius and at the age of 25 (maybe he's 26 now), he is definately going places!  Most, if not all of their produce is grown in their nearby farm, Nettles Farm.  While waiting for dinner, we happened to see Chef Blane quickly walking from the road to the kitchen with a basket full of (what I assumed) freshly picked veggies for the evening's meal.

There is a no-host cocktail offering prior to dinner service which is in the library/lobby.  The tiny table/bar serves a variety of libations which will burn a hole in your wallet.
Right before dinner a hostess will seat you.  The dining room has been tastefully decorated and on a nice summer night patio seating is available.  The restaurant offers a single seating each evening and only a prix fixe menu. Dinner service takes about 3 hours - so allow yourself plenty of time. 

We were offered champagne and then asked about our food allergies and preferences.  The prix fixe menu is not offered every day and is based on what's available throughout the season. There is also a wine or juice pairing that is not included in the price of dinner.  My husband chose the wine and I the juice.

Highlights Of Our Meal:
Juice paring was delicious but the carrot juice was exceptional.  I never sing praises of vegetable juice but this carrot juice was d-e-l-i-c-i-o-u-s! Our amuse-bouche was plentiful and a basket full of produce and edible dirt was amazing.  Chef Blane was in and out of the kitchen, talking with guests and helping with serving these wonderful dishes.  Kale chips dotted with a truffle paste was fantastic.  My entree of salmon and my husband's roasted pork was outstanding.  I enjoy sweets and look forward to dessert, however I was so full that the small offering of fresh fruits and sorbet was just enough sweetness to complete our meal.

This restaurant is exceptional.  One of the best in the pacific northwest.  I would recommend this restaurant with two thumbs up.