Art of the Table
It takes 2.5-3 hours to complete the 7-10 courses at this farm-to-table restaurant. Though the menu changes daily, some recent offerings have included Skagit River Ranch pickled beef tongue, cauliflower risotto, and a roasted red pepper soup with fennel pollen whipped cream, chili oil, and chive. Surely you’re thinking, this restaurant must have a philosophy? It does: “Put away your phone, eat your fish skin, slurp your broth, gnaw your bone, eat your micro-greens, lick your plate, eat your cheese rind, have a cocktail, try everything, use your fingers when applicable, hold onto your silverware, enjoy your time here.” Yes, sir.