Willows Inn
2579 W Shore Dr, Lummi Island, WA, 98262
Willows Inn Menu
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Address :
2579 W Shore Dr
Lummi Island, WA, 98262 - Phone (360) 758-2620
- Website https://www.willows-inn.com/
- Click To Get Directions
Opening Hours
- Tue
Specialities
- Takes Reservations : Yes
Delivery : No
Take-out : No
Accepts Credit Cards : Yes
Good For : Dinner
Parking : Private Lot
Good for Kids : No
Good for Groups : Yes
Attire : Casual
Ambience : Intimate, Romantic, Upscale
Noise Level : Quiet
Alcohol : Full Bar
Outdoor Seating : Yes
Wi-Fi : Free
Has TV : No
Waiter Service : Yes
Caters : No
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Mike S.
If you can afford the price, go. Just go. No need to read all the reviews or find out everything about the restaurant. Just go. The less you know, the better your experience will be.
(5)Alexis K.
Saw Willows Inn on Today show as the top 10 places to fly to and have dinner! Told my boyfriend about and he quickly found it was on the NY Times top 10 places to eat, and quickly booked us a dinner there. Absolutely the best dinner we have had in our lives. Service is excellent, food is innovative,extremely friendly,Chef Blaine Wetzel is amazingly talented, and the wine and cocktails are awesome too. This is a most go to destination. You should only be so lucky, it's worth every penny. I will be back but this time we will stay on the Island for a few days!
(5)S O.
Smoked Salmon- The first pre-dinner snack was served in a wooden box, where smoke puffed out dramatically when you opened it. But honestly, was awful. Having eaten some of the best smoked salmon in Alaska: this was dry and tasted very ashy. Salmon Roe Rolls- This was a thin tube-like pastry filled with roe and cream and chives. The roe was wonderful and burst in your mouth. Kelp w/ truffle- Kelp was deep fried crispy in butter and had some savory truffle crumble on the top. One of our favorites of the night. Nettle's farm veggies and dip- We stayed at the Nettles farm cabin on our first visit out here, so we appreciated the fresh veggies. The dip was light (and served in a mini flower pot) and the veggies came covered in, at first glace looked like dirt. We asked the waiter and it he said it was ground nuts mixed with stout and other ingredients. It had a crunch texture and had a good burnt taste to it. Local caught herring w/ parsley- This was served in a sardine tin, the fish was slightly citrusy and sweet kind of like Swedish pickled herring. I enjoyed the bits that had parsley on it, but I didn't care for it much. Cod on sauerkraut and potato chip- Overall I didn't think the cod was seasoned too well. I enjoyed the chip and wish that I could have understand what the waitress was trying to tell us. Pickled Oysters- Another dish, which was wonderful. I've never had pickled oysters before and they were perfect. The presentation was also very pretty served on a bed of iced rocks. Dungeness Crab meat- A pile of crabmeat with a light lemon juice on it. Can't go wrong with that! Fresh-baked bread w/ local butter- We were seated right in front of the kitchen, so I anticipated getting the bread since I could see it baking in the woodfire oven. I enjoyed the crusty end pieces the best. *Clams on cucumbers & potatoes - The presentation was beautiful with the clams resting on top of circles of cumbers and tomato. They were garnished with dill sauce and a waterfall of horseradish snow. Herring eggs- They were lain in kelp and had tasted of it. They were blanched in hot water and slightly overdone. *Spot Prawns w/ Kohlrabi and seaweed- They say they keep the prawns alive in a tank outside the kitchen and you can tell because of how soft they were. BBQ Oysters on tequila salt- Another favorite, they were warm and spicy. I enjoyed the use of fennel seed in there. *Purple Chantrelles and other wild mushrooms with fresh cheese- We are avid mushroom pickers and we grilled the waiter about where they went foraging: Mt Baker and the Lummi Island Mountain area. There were raw thinly sliced purple chanterelles, cooked boletus, pig ears, and orange chanterelles. The cheese simply melted in your mouth. Nettles Farm Chicken dipping sauce- We joked that we had seen this chicken when we had stayed at the farm. The sauce was very dark and very rich. Perfect right before the main course. *Keta salmon w/ mustard sauce, radishes, and woodruff- This was just beautiful to look at: the radish was arranged leaning on top of blanched celery slices so it looked like origami. The mustard sauce with the whole mustard seeds in it went very well with the salmon. *Apple sorbet w/ buttermilk. Sliced apples and circles of caramelized licorice- This was very light, the green apples added a perfect amount of sourness. I usually don't care for licorice, but it was not overwhelming. Chocolate and nut Crème Brule- We joked after the dessert that there was still more to come and here this came. The brown sugar was caramelized a big too hard, in my experience it's usually just a thin layer and that made it taste more like propane than it should. Flax bar- Delicious. I could only manage a bit since I was so full, I wish I could have wrapped it up for later. My only complaint would be about the service. In a restaurant setting where people are really going to want to hear about what they are eating, why would you hire a waitress with such a thick accent that it is difficult to comprehend what they are saying. I would have asked more questions about the food had I been confident that she would be able to give me an answer that I could understand. We had to place our reservation two weeks in advance. There was already a waiting list as they give "preference to Inn guests." When we stayed at the Inn, we had not been able to get a table. So make sure you have a reservation. I'm not sure If I would call this one of the greatest restaurants in the world, but it's the best place to eat for a special night out in Bellingham especially since the Nimbus was closed down.
(4)Work Out G.
The food was interesting, but not delicious. I deducted one star because one month after I made the reservation for the single seating dinner, they sent an e-mail raising the price by $30. Nice try but not worth the money. There are much better restaurants on San Juan Island and Galiano Island.
(2)Hong L.
Review is for dinner and what you need to know before dining here. Be warned: this is a long review as I took copious notes and rightfully so as not to understate the quality of the food & service. Shortened version: You better think of going. RESERVATIONS: Unless you are staying at Willows Inn, you need to call at 8:30am PST exactly 2 weeks before the reservation that you want. Make sure to call on the dot. I called at 8:29 PST and continued calling for 20 minutes until someone answered and initially told me I was #8 on the waiting list. I would suggest getting on that list because hours later I get a call that a table of two became available (Just my luck)! Only 1 seating per night and they do dinner Wed to Sun. GETTING THERE: If you time accordingly with the ferry, you get there within 1.5 - 2hrs from Seattle. Ferry only takes Cash and does hold cars at an extra cost. Additional info at willows inn's website. DRINKS: They serve drinks prior to the dinner . Drinks are pricey 11-16 range. 1. The SAINT - this is a must get cocktail for the ladies. There is grapefruit and cucumber with gin (?). Amazing mix of fresh veggies/fruits in this cocktail. 2. Spotted Owl - this is quite alcoholic and looks like a green martini. I was not a particular fan of it but I did see many people enjoy the drink. 3. Wine Pairing - Do not take the wine pairing lightly. For $65, they give you 5 glasses and decent pours (almost equivalent to a glass each). I would suggest that if you were a couple, to have 1 person do the wine pairing and just share. My bf and I made the mistake of ordering two wine pairings and we paid for it later on. FOOD: This is a fixed price meal with chef's tasting menu using local products. Note: The menu changes very often but this is to give you a "taste" of the grandeur and complexity of the food. First, before the courses, the chef serves approx 6 snacks. These snacks are bite-sized. 1. Sockeye salmon smoked in the lummi tribe tradition - they served it in a box with the smoked wood inside. When you open it up, you get a whiff of the smokiness. 2. A sweet crisp & crunchy homemade potato chip with sauerkraut and a smoked code with a parsnip on top 3. A fresh garden mix with a hazelnut and barley nut crumbs (as "dirt) from the local farm. You can tell the difference with these vegetables vs the veggies you get from just a regular supermarket. We ate everything (including the dirt). 4. Fried kale with a truffle crumble - The kale was light and flaky and just had the right amount of salty crispiness balanced by the truffle. 5. White Anchovy and green seeds of Angelica and parsley - One bit of the anchovy and I felt it was infused with great flavors . I'm not sure it was the marinade used for the anchovy for the green seeds of Angelica. 6. Shigoku oysters and sorel with tapioca balls underneath the shell layed out on a bed of a "frozen sea with rocks" - this was not my favorite dish. The flavors were there but did not marry up with a bang that I was expecting. Courses: 1. Butter clams with dill & horseradish over a bed of cylindrical cuts outs from potato and cucumber. The small clams tasted great with the sauce (squid ink!) however I did not like the consistency of the potato and cucumber though I did like the visual concept. 2. Spot prawns - The prawns were naturally sweet and you get a variety of flavors from the sweet prawns to the crunchy radishes to the savoryness of the fraise . On my list of favorites. 3. Onions w/ rhubarb and thyme - Amazing. I want to know how they caramelized those onions into perfection. Big sized onions caramelized; rhubarb had a slight tartness to it and the radishes seemed to be pickled and gave a very tart touch to the mix. 4. Slow roasted duck breast - Oh say no more...slow roasted over a bed of various mushrooms that were prepared differently (sauteed, pickled, raw, etc). Give me more. The duck contained a nice layer of meat and then a thick slab of fat on top that has been slow roasted and oozing with fatty flavor. There was a green sauce that good that I remember liking it off with a finger. 5.Blackberries and pine ice cream - I was not a complete fan of the pine ice cream but the quality of the pine taste was significantly apparent and the blackberries were succulent and sweet. It cleansed my palate. For the amount of food, I was satiated! Just the right amount that leaves you hanging for more. SERVICE: Service is top notch. There are so many servers who come by with drinks, water, food, etc. They try to time when you are done with your dish so they can bring in the next course. They are very accommodating as they let me into the kitchen and watch the team prepare the next course, it was quite a sight. My bf and I met Blaine Wetzel and he was very down to earth and at times served his own dishes to the customers.
(5)Morgan R.
Expensive locavore destination restaurant - we had 19 courses in our dinner, and two specialty cocktails, as well as a wine pairing, and we stayed in the Inn. It was the most expensive dinner I've ever had, and it was a wonderful experience. Everything was locally sourced, each carefully accented flavor popped or melted in your mouth. Particularly good were the smoked black cod donuts (doesn't even begin to describe what it really is), the pickled oysters and the bread in chicken pan drippings. I think my favorite was the Dungeness crab with pine nuts. I really liked Inati Bay clam strips and my Sandita Smash cocktail (gin, dill and sour gherkins). The broth made of zucchini stems was surprisingly wonderful ... and those kinds of surprises was what this dining experience is all about. A few of the dishes didn't wow, though all were good, and the presentation was superb. The cabin called The Cottage was rustic but clean and incredibly pleasant, and a perfect place to stay with our dogs. The location of the Willows Inn on a breezy bluff overlooking a beach on Lummi really makes this a retreat. Yes, there is cell-service, but I recommend turning your devices off, and just enjoying the meal and being there. An amazing experience. Needless to say, reservations months in advance are essential.
(5)Marie B.
So we are foodies. Through and through: we love food. We have eaten at restaurants from Sydney to London to New York to Cali. And we were so excited to try Lummi Island's crown jewel, The Willows Inn, on our honeymoon. Let me start by saying that we THINK each course was decent...The kale with truffles, black cod doughnuts, plum skins with vanilla ice cream...sounds delicious. The problem was 3-fold. 1. The delicious courses were few and far in between. 2. The courses were about 2 bites a piece. At most. And for folks who love food, well, 2 bites is just an annoyingly painful tease! And for a price tag of $500 for 2 people, we want to walk away with full bellies and singing taste buds. And honestly, we walked in thinking this would be the case...we kept thinking "this is the course that will make us love this place"...but every time they brought food, the 2 bites or food that they brought, it felt self-important and salty. The hype around this gorgeous place might be well-deserved. But if it is, Blaine was gone the night we ate. 3. We were just numbers in the revolving door of worshippers. When you are celebrating a big thing, you want to commemorate it. And for that reason, it feels necessary and acceptable to spend more than average on your meal. Because of that, the price tag wasn't a huge deal for us. But when we walked away scarfing down bread as the only way to make our stomache quit gnawing at itself, we knew we were in trouble. If you are charging the same price for every customer: well then make sure each customer is fed and full to his/her needs. We appreciate being players in a bit if the director is generous (or at least takes care of his crew). But leaving our tummies and wallets empty is a bitter way to end the story. So at the end, my sweet husband kept saying, "we've got to tell people this is a rip-off...it doesn't begin to live up to its hype". And as I drifted off to sleep, all I could think of was a nice big waffle to fill my belly first thing tomorrow morning...
(1)Faith A.
This was, hands down, the best experience my husband and I have had in Washington state (where I was born and raised), maybe even NYC (where we currently live). We thought perhaps it was elevated by our disappointing night at Canlis a couple of nights before, but it really was a stand-alone, blown out of the water, experience. When we first arrived (May 10), the woman at reception was super nice. She gave us a run down of all the amenities we could take advantage of, even though we were only staying the one night, and of course where to find the room. The room itself was great. One of the first things I noticed, and loved, was there was no TV in the room. Combine that with the choice we made to turn off our cell phones it was a perfect disconnect. Super comfortable beds, clean sleeping space and really clean bathrooms (a must). We definitely took advantage of the steam shower... Um. Amazing. It was a really beautiful afternoon so we went to the porch for cocktail hour. Everyone we interacted with was really welcoming and nice, but Emily definitely stood out. Around 6:30, we got a glass of cider from one of the kitchen staff and then shortly after were served snacks, which after being taken into the dining room, progressed perfectly into dinner. Unfortunately, Chef Blaine was out of the country so we were unable to meet and thank him, but the rest of his team really did an amazing job. Sous Chef Nicolas is a really kind and talented man. He even took time in the morning to say goodbye to us after we had finished breakfast, which was a delicious smorgasbord of local fare. All I can finish with is that I would have much rather skipped Canlis and stayed an extra night here. It is well worth the trek!
(5)Dan S.
*I am the bullet point reviewer so I will keep it short, so much already said here *Mind blowing. Appoachable. Smoked salmon like you've never had. Once in a lifetime meal. *I put Willows and Sooke up on the same pedestal but if I had to choose, Willows wins. I never knew I could fall in love with black cod in a salted donut!
(5)Nina S.
Superb dining! And I cannot believe it has not been reviewed on Yelp before. Chef Blaine is James Beard Award winner. The dining was a multiple small course dinner - 14-16 to be exact but who knows after a bottle of wine. Everything is locally sources and well made. I loved the black cod donuts, calamari, halibut skin with seaweed on top and smoked mussels the best. Silverware was fabulous too. The best meal and so close to Seattle. Worth to go again.
(5)Amanda J.
I'll just go ahead and say it: Best meal I've ever had. We've all been to a bunch of restaurants, so I won't get into that, but what I will say is Chef knows what the hell he's doing with the incredibly fresh, seasonal ingredients he has there. It's inventive, it's fresh, it's new - it's risky and it works. All of the things. I won't get into the details, since most of them will probably change day by day, but we sat down for what ended up being 20 snacks-courses. We also opted for the wine pairing. Everything was spot on, and we loved the service of the place - friendly, casual, but damn straight spot on. The highlight of the meal for me was easily the bread course. Ok, you're probably laughing. Why spend all that money for the bread course to be your favorite? I'll tell you - they serve piping hot, crusty bread with fresh butter and CHICKEN PAN DRIPPINGS. It's like Thanksgiving in a bite. It's so good I could drink it. Also, it's the details - they could have just served nice bread and butter, but they went well above and beyond with that. The hotel was fantastic too, and breakfast was just as much of a wow. At one point, the server came over with another small cup of steamed cream just to make sure we had enough 'warm' cream. Everything was flawless.
(5)Bjorne H.
Absolutely superb! When anyone talks fresh and local, this is the benchmark. Course after course of delicious bites, all sourced from a local supplier or the kitchen garden itself. Each dish was beautifully presented, and each dish expressed the character of the ingredients in ways that were not just innovative, but, inspired. The seafood bites were vibrant, sauced to complement and enhance the unique character of each fish or shellfish. Vegetables and herbs were garden fresh, and the lamb course popped with flavor. The staff was relaxed, welcoming, and intimitely knowledgeable about the ingredients, the sources, and the methods of preparation. The wine pairings were good. This is a jewel...a must-return-to jewel. Thanks, Chef Blaine, for a marvelous evening. And, thanks to our friends, Barb and Nick, for booking and hosting this special experience.
(5)Gary C.
Best meal I ever had. Proposed to my fiancée here Love their approach to 20 small plates that highlighted individual ingredients, cooked to perfection Favorite parts were razorneck clam, kale chip with truffle oil, asparagus soup, grilled mushroom, grilled arugula, smoked salmon, mussels on sun choke purée Similar to Chez Panisse in terms of highlighting natural local food, but at an even higher level
(5)Kathleen Hunter H.
We dropped by today - it was closed but we saw two people on the deck - as we walked up the manager waved at us. Although the place was closed she said that they could put together a lunch with soft boiled eggs, smoked salmon, hard cheese, prosciutto, and biscuits with rose hip jam. Since no other place was open it was very kind of her. We got a copy of a dinner menu and info about the on- site spa room. I would definitely return and will try to arrange a stay.
(5)Anthony N.
***Willows Inn is a true destination restaurant with food that perfectly reflects its location*** Willows Inn has to be one of the very best destination restaurants in the country. Just getting there is its own adventure. It is a long but beautiful drive from Seattle and you have to take a ferry to get to Lummi Island (Willows Inn's home). With the water, the mountains and great trees, the area is a perfect reflection of the Pacific Northwest and the food at Willows Inn seems to express its location more strongly than any restaurant I have been to in the U.S. Willows Inn's tasting menu from young local chef Blaine Wetzel unveils one course after another that highlights the excellent seafood fished in the northwest as well as vegetables and herbs farmed and foraged here. Willows Inn goes beyond the not-as-unique-as-it-used-to-be farm to table approach by presenting many ingredients in their purest form, which seems to truly capture this remote area of Washington. While the food is presented very simply, the flavors are strong and the care for the ingredients results in exquisite preparations. Smoking is used a lot (a trademark of this area) and it helps delivers some of the menu's best offerings. A smoked mussel is served in a box that emits a great smoke effect when it is opened. The strong aroma revealed how often smoked on the menu is a throwaway description and not actually something the kitchen achieved. The smoking here created a unique crispy texture to the outside of the mussel that I have not had elsewhere. The smoked sockeye salmon course was very nicely seasoned and had a sausage-like snap and texture, which might explain why the restaurant used beer to pair with this course. The shiitake mushroom had a really strong flavor and the grilling process revealed the many natural textural contrasts that can be developed when the ingredient is cooked properly. Very moist and soft lamb was served with grass, which was a great touch (fragrant but also reflective of how that protein is raised). The venison tartare was one of the more complex courses of the night. The venison was cleanly cut and served simply so its flavor and moisture could stand out. The tartare came with perfect accompaniments like grated egg yolk, crunchy and hearty rye crisps and leafy and slightly bitter wild greens. It should be no surprise that seafood was done very well here. A very fresh scallop was beautifully chopped and served with chives and a creamy, refreshing and milk-like broth. Halibut was slow poached (very moist) and served with wild onions while its skin was used to create a crispy, flavorful and light cone that was filled with cream and clams. Salmon roe was the juicy surprise in crispy crepes filled with creme fraiche and covered in chives. Many of the courses were presented as snacks. I have listed some above, but there was also crispy kale chips topped with dollops of pungent black truffle nage. If you arrive early, you might be treated to upscale bar snacks like raw Washington oysters, prosciutto and kale presented two ways (crispy and sauteed). While I would have preferred more of a pastry item towards the end of the menu, the simple desserts here did fit with the restaurant's vision. While I am sure the kitchen could turn out an exceptional pastry element with dessert, it probably would have felt out of a place. For dessert, incredibly smooth and creamy ice cream delivered a strong hazelnut flavor and was served along warm chestnut puree. Caramels were coated in toasted flax seeds and you may think of kettle corn when you eat them. In addition to the great food, the plating was wonderful. It captured Willows Inn's close to nature approach as some of the food blended naturally with its serving pieces. You also do not get the splashes of bright color here like you do at other fine dining restaurants, which also reflects the restaurant's more naturalistic vision and style. Service was very personable and polished and like SF's Saison, many of the courses were presented by the chefs. The dining room goes very well with the food--rustic but elegant--and the view is exceptional. Prices are high, but Willows Inn is the kind of truly unique dining experience that you are not going to find in many places (even in great food cities like San Francisco). Willows Inn is a very special restaurant. It is very rare when each element of the dining experience (the flavors, the presentations, the service, the dining room, the view, the location) blend together so perfectly like they do at Willows Inn. It is the type of restaurant that feels like it could only be here. And when the restaurant can produce food as delicious, perfectly prepared and creative as Willows Inn, it is a restaurant that has to be at the very top of your list if you love food. Willows Inn has free parking.
(5)Sheila O.
Need more stars! This isn't about the rooms, which are comfortable, clean and quiet. It's all about the dining experience. My husband and I have travelled extensively and eaten at some of the best restaurants in the world. This is by far the best yet. Can't be missed if you're a foodie!!
(5)Katherine L.
Dandelion blossom jelly, Dandelion blossom jelly, laminated biscuits, pine tree sugar cookies. Incredible breakfast @Willows Inn, Lummi Island. Just go.
(5)Ali A.
I have to give 4 stars because even though I would give the restaurant 5 stars, the Inn was only 2 stars. To be fair, this is based off our experience last October (so things may have changed since then). Explanation below: The food. The food is AMAZING. It's the best meal I've ever had. Each of the dishes/courses is perfect. I've never enjoyed a meal so much. I can't wait to go back -- it's a total foodie destination and one that you don't want to miss. We've gifted it out as wedding presents because we want everyone to have the experience. Accommodations. The accommodations are missing something. For how good the restaurant is, the inn is super weak and way overprice. Our room was mediocre... not super clean, smelled weird, outdated furniture and it was right above/near the kitchen so it was really noisy. When we go back we're going to try to either stay somewhere else or drive up just for the evening. It's unfortunate because it was be so rad if the inn was as good as the restaurant... renovate your inn!!
(4)Eli Y.
I am an experience high end diner and the Willows does not live up to its reputation. If you think I am wrong visit Altura in Seattle or Ame in San Francisco. Yes the menus are different but the favors of the meal and the staff still need to impress you. Based upon the other yelp reviews perhaps the chef was out of town.
(1)Marcus F.
A fantastic meal. The style of dishes vary from rustic to haute. Service is seamless from cocktails to dinner. When the weather cooperates the view can be quite stunning. The pacing between courses is pitch prefect. My one minor gripe is they do not put flatware down in the right place. To be fair it is something that is does quite a bit in the Pacific North West, but it doesn't make it correct. That minor quibble aside, really well worth swing by to have a meal here.
(5)Laleh J.
This place has several pros and cons. I stayed here with a friend one weekend, and while the Farm-to-Table concept was wonderful, we both felt the dinner experience was INCREDIBLY overpriced. It was a great experience, but the price didn't match the experience, and hence I left feeling slightly annoyed. I'm happy I ate there once, but I likely won't be back. The dinner itself was a great culinary experience- if you are a real foodie, you would enjoy coming here. The smoked salmon was incredible, prawns were delicious, and in general, it is a fabulous innovative meal that doesn't leave you feeling heavy. The one dish that I felt really didn't work was the dandelion weed. Both myself and my friend experienced some stomach issues the following day, and I attribute it to the dandelion. Some things aren't meant to be digested in my opinion. What kind of made me do a double-take, though, was seeing one of the chefs forage on the side of the road for dandelion weeds. My friend and I went for a morning walk the following day and saw this chef digging for a few of these dandelions from the ground, right on the trail leading down to the beach in front of the main hotel. We asked him if that was going to be part of the meal, and he said yes. I'll be honest, guys, it was kind of disconcerting- yes, foraging is great, but couldn't we have gotten that dandelion weed from over there where people, dogs, and cars don't traverse? Hotel lobby was very nice- I enjoyed the kale that was basically the centerpiece of the lobby. It was a nice touch. Lummi Island, apart from the Willows Inn and a very nice hike, doesn't have much.
(4)Graham C.
I first read about Willows and its young chef on a United flight home to Seattle; What? One of 3 restaurants in North America taking a flight o eat at and I'd never heard of it? 3 years ago I went for the first time and really enjoyed the dinner and B&B experience. Mar 6th the restaurant reopens for 2015 and I will be checked in and sipping a cocktail in anticipation for the first evening. This is a very special place; well worth the 2-hour drive from Seattle and short ferry ride. If you are looking for a romantic getaway and great food then you really need to check this out! I'll review the Mar 6th dinner on my return.
(5)Murray P.
Where do I begin? This is the first time I wish there was a 6th star. I was absolutely blown away. This place changed the way I look at food.
(5)Arti N.
Best. DAMN. Meal. Ever! What can I say that others haven't already? Hubby and I are fresh off our weekend to Willows Inn, we came here for my bday gift (and our first ever "getaway" since our daughter's arrival 4.5 years ago). We were on vacation, which completely changes the whole dynamic... you're not just there for a meal, but a whole experience. We were served 18 courses in total, and a couple of the "snacks" were quite possible the best things I have ever put in my mouth. A couple of the other dishes (smoked mussel, smoked salmon, and the lamb) took hubby back home and to his childhood. Having this kind of access to the (completely down-to-earth and humble genius) chef definitely elevates the entire experience, I felt like a VIP chatting with a "celebrity" of sorts. We came during the 2 dry-dock weeks of the year when the car ferry to Lummi Island goes out of service and its a passenger only ferry and you rely on temporary island public transportation and Inn shuttles. So, we didn't get to explore the small island much, but we weren't there long enough anyway... less than 21 hours from L.I. dock arrival to departure. We can't wait to go back for longer, with a car and bicycles to explore and with our daughter who would be in heaven with all the natural beauty. Oh yeah, and the fresh farm bfast at the Inn in the morning was amazing too! Unfortunately I missed the farm tour, too many options of things to do and sleeping in was kinda up there :) Make this special occasion trip, you will NOT regret! Chef Wetzel deserves every accolade that has come his way, and MORE...
(5)Erin M.
Really great hotel and restaurant experience!
(4)Bender R.
Outstanding. Chef Wetzel is young, but excellent in leading his kitchen to make some creative (and delicious) dishes. I've been here twice, and each time was very impressed. The candied salmon, though one of the first courses, was sooo good. I asked them for some extra to-go, and they graciously supplied. The rooms are quite nice as well. More of a place to read, relax, and go hiking than partying. Would recommend a car, as the rest of the island is quite nice too.
(5)Bella H.
World class, humble, authentic and mind blowing food artistry created by people who are genuinely passionate about designing an incredible experience. Each offering was like receiving a present; presented in ways you can't imagine. In a beautiful wooden box, I found a smoked mussel in an open shell that was lying on small black shiny hot stones. A poof of steam and aroma greeted me when I opened the lid. Crazy cool and insanely unbelievably delicious. Course after course, we were blown away by each one. Madrona and buckwheat tea, Kale chips with dots of rye bread crumbs and truffliciousness. Wine pairings are TOTALLY worth it. Go big or go home, there's a reason they pair them with the food just 'cause, y'know, these guys kinda know what they're doing. As an aside, we are of modest means. This experience is not cheap. Yes, it is the most expensive meal we've ever paid for. But seriously people, this is not just a tasty meal. This is an experience you will remember forever. There are lots of places with a nice view and delicious food. Take that concept, infuse it with some kinda crazy cool magical foodie mind blowing insanity, and pop it in an unassuming atmosphere and you're just starting to get the picture. The chef and his crew bring each offering to the table. They are so happy to tell you about it and are even happier when asked questions about the deets and modest in response to praise. We were literally dancing in our chairs. We'd take a bite and do the following: eye popping 'zoinks' amazement, closing eyes to try to figure out the flavors, laughing at the wild combinations that we were tasting (seriously, madrona bark and buckwheat tea?! Wow.) then I took notes on the brown butcher paper table covering. Who doesn't love a restaurant where you can draw and eat? We stayed in the sunset room. Comfy bed with a full window view of the water. This is an old house, I like imperfection and modesty and simplicity. If you're the Four Seasons type, you may get all snooty and dissatisfied if you don't get grandeur. Well you just go there then. Or sail your yacht and park it in the water out front. If you're not wabisabi, I don't dig you. But I know they'll be just as lovely to you as they were to us. Because their staff are lovely people. Before you die, go to The Willows Inn. That is your lifetime homework assignment.
(5)Eileen B.
We sat for the tasting meal and it was amazing! We didn't stay at the Inn. The food was amazing, the tastes were fabulous, everything was so fresh, and definately a meal made for foodies! I've been to at least 10 tasting menus, and this was by far my favorite! Every table in the dining room had a view of the sunset.
(5)Annie J.
Before my husband and I went to Copenhagen for our honeymoon, we tried our very hardest to get reservations at Noma, which currently holds the title for #1 restaurant in the world. Alas, we were sadly denied. So when we heard there was a restaurant in Washington state headed up by a former Noma chef, we knew we had to go. And oh my god let me just tell you that the food at Willows Inn is incredible. Seriously, it was one of the best meals (if not the best) that I've ever had in my life. And if you'll permit some humble bragging here, I've eaten at my fair share of amazing restaurants (French Laundry, etc.), so I think I'm a pretty good judge. This review would go on forever if I described all the dishes. So let me just list our absolute favorites (some of these were not technically courses but just "snacks" in between): Baked Sunflower Roots (who knew roots could taste so good?!?) Hearth Bread with Pan Drippings (why don't more restaurants give you chicken fat to dunk your bread in??) Lummi Island Smoked Sockeye Salmon (like candy, seriously) Spot Prawns with House Cured Venison (they should sell this venison jerky at the front desk of the hotel) Crispy Halibut Skin with Razor Clams (crunchy deliciousness) Sweet Potatoes with Toasted Nuts (sounds like a very healthy dessert, and it was, but also amazing) As for drinks, they give you a complementary glass of cider to start, which I thought was a nice touch. If you're looking to save on costs a little bit, know that while they try to showcase their wine and juice pairings...you can order beer (from their bar) which is only about $5. While the food is definitely five stars, the inn itself is three or four at best. Although the Scandinavian influence is clear in the food (and even the presentation), it's not there at all when it comes to the hotel decor. Our room had a very holly hobbie "painting" of a sad owl. The common areas of the inn were perfectly nice and well kept, but just not particularly special. Still, I would honestly stay in a flop house if it meant I got to enjoy this food again. Yeah, it's that good. A few tips: First, make sure to get to the ferry a little early. It's small and it does fill up with cars (and if you miss it, you have a wait an hour). Second, even though this is a very expensive meal/stay, the vibe is decidely casual. So don't feel like you have to dress up for dinner or anything (although I do think that's part of the fun). Finally, make sure to get up in time for breakfast! It was lovely. We had scones with pine nuts/pine needles among other delicious treats. Uggghhh this place haunts my dreams (in a good way). I can't wait to go back.
(5)Tysan D.
Everything we could have hoped for and more! Food was outstanding and the guest rooms are located right at the Inn - with walking to the beach and enjoyment of the laid back local island feeling. Played bocce on the courts while watching our salmon get smoked for dinner that night. Took a side trip to visit Heartland Joinery - a great custom furniture and woodworker. My favorite dish was a spot prawn bite - simply prepared with its own cooking liquor... Amazing all around. We will definitely be back!
(5)Ben P.
Phenomenal 24 hours at Willows Inn. Reminds me of Healdsburg 30 years ago but with a beach. Tranquil, charming, approachable, fun. Dinner was pure expression of the maximal potential of local ingredients. Juice pairings were amazing. Wine pairings were equally well done. All the flavors melded together perfectly. Breakfast was a simpler version of this but similar theme, as was lunch. Garden tour was super down to earth. Room was simple but sufficient as it placed emphasis on being out in the environs. The bed was very comfortable, the room was quiet, and the shower was very nice which are the only things I really need. The beach is lovely and a perfect place to spend time between meals. Loved the bocce court and the landscaping too. Didn't feel too full or drunk after the meal either. An absolutely perfect experience. Thank you! Advice: those cars 'parked' along the road by the ferry are waiting for it and if you pass by them and get into the left lane, you might get yelled at by a salty local :)
(5)Quinn R.
Many things I ate here were the best version of that food I've ever experienced. Spot shrimp, never had it better. Smoked salmon? You'd think having lived here so long you wouldn't see it done differently, I was wrong. This was the best smoked salmon I've ever had. I could go on and on but each experience here is unique so you'll have to go and try it for yourself. It's far away, it's not cheap but it's an experience that you won't soon (ever) forget. Don't eat here if you don't appreciate food, that's a pretentious thing to say I realize (not as pretentious as referring to yourself as a foodie though...) but it's true. If you need heaping portions of meat to feel you've had a meal, don't go here. If you are afraid of things from the sea, don't go here. If you don't like eating things raw, don't go here. But if you enjoy food in all its forms this place is worth a visit. The chef deserves eery accolade he has received. With good reason prices are increasing and will likely continue to do so as demand will only increase. So go...and go soon.
(5)Christie O.
Travelled to the Northwest specifically to visit Lummi Island for the Willows Inn tasting menu. Highly urge you to go for yourself. Seventeen course chefs tasting was worth every penny of the $150 price tag. My husband and I are still salivating over the on-site smoked salmon and the chicken drippings with hearth bread. Even the kale chips with rye crumble was sensational. All items are locally sourced (hence the fish, foraged or farmed motto) See our pics for more enticing dishes. The gorgeous sunset, service better than any other restaurant I've ever been. Wine pairing is $65 pp but we chose to being our own bottle. Corkage fee $35. Hope to return again someday.
(5)Andre P.
Had dinner there in Oct. 2014 and April 2015. Best diningexperience ever. A gorgeous sunset to boot and a sky full of stars after.
(5)Sean C.
I don't want to repeat what everyone else has said - I'll just point out a few things I noticed. This is a place to relax, have a great time, and eat some of the best food available. People were dressed very comfortably, and were visibly relaxed and having a good time. It's not a raucous place, but no one felt uncomfortable getting up and moving to the window in the dining room to take a picture of the amazing sunset. Several guys wore shorts. It's just a place you can feel at home. The service was outstanding. Every time there was service needed at the table, it was right there. There were always at least two servers delivering food or taking away plates, which made for a coordinated, smooth experience. When they brought plates, a chef or sous-chef was part of the presentation, proudly offering the food, and clearly interested in engaging with the table as appropriate. There was nothing fancy, gimmicky or outlandish about the food. It was just simple food, thoughtfully prepared and arranged. It was also some of the best food I have ever eaten. It was absolutely amazing - go while you can.
(5)Antesa J.
It's been almost a full year since my adventure to Lummi Island - specifically for a meal at Willows Inn - happened. I'm still dreaming about it. No jokes. Like other reviewers, I'd probs give it 6, nay, 10 stars, if Yelp gave me the option. Our meal was simply phenomenal. Being a new(er) restaurant I suppose there are a few kinks to iron out. We got one of our snacks twice (seriously though, not one of us complained about having two times the kale chip black truffle combo), and by the time our dessert made it out to us, and because of the warmth of the evening air, the ice cream had softened a bit, but really, WHO CARES? I still remember every minute of that meal - each and every one of my tastebuds activated and salivating - and my boyfriend consciously has compared every meal he's eaten since then - even the ones I cook at home - to the one he had that night. Blaine Wetzel - recently awarded one of the Best Chefs of 2012 - has completely revived this tiny little island in the San Juans. I truly believe that this place could easily compete with the likes of French Laundry, Per Se, Daniel, and maybe someday, Noma (which is where Blaine did some of his training). I really look forward to seeing and hearing about how this pearl evolves over the years. Pro-Tip: bring cash for the ferry ride over (I believe it's $16). There is only one ATM, in a trailer that houses a convenient store, and it's not affiliated with any banks.
(5)Matt S.
Great food, great people. Was a great experience.
(5)Tami H.
I don't want to repeat too much what has already been said, but the Willows Inn is an amazing experience. I would give it 6 stars if I could. We went for our 10th anniversary just for one night and I'm already planning when we can go back. The experience begins on the tiny ferry that departs the Lummi reservation near Bellingham and takes just 5 minutes over to the island (but only runs once per hour on the weekends). Views of Mt Baker are stunning. After a short drive on the quiet island you arrive at the Inn with fresh scones waiting. We stayed in the High Tide room about .75 miles away from the Inn as part of the Beach House complex... right on a private beach with amazing west-facing views of Orcas island and other small islands across the Rosario Strait. Before the famed dinner, we enjoyed cocktails on the front deck of the Inn, then began a culinary experience that rivals any of the top restaurants in the world. Multiple, small locally-sourced courses -- super creative and fresh -- served by a terrific wait staff and often the chefs themselves including Blaine Wetzel. Very casual atmosphere, though most dressed up a bit more than the average Seattle restaurant (but not stuffy at all). Food is adventurous but very accessible, though I wouldn't recommend going if you don't like fish/seafood which is the specialty. They make very good use of the smoker outside (smoked mussels were especially delicious and the salmon was to die for.) One of us did the wine pairings and the other juice pairings, both excellent. Evidently the menus change every day and pretty dramatically every 2 weeks or so. The next morning, we went for a great run along the road bordering the water and then finished with a hearty breakfast at The Beach Store Café by the ferry which I think is where they now send hotel guests for their included breakfast, at least in the summer. The only suggestion is to research well the different room options as they are all very different depending on your tastes. High Tide has an amazing beach front location, but the bathroom is super small with a tiny shower/no bath and is not that close to the Inn. That said, I understand there are more luxurious suites if that's a priority. Some even allow dogs. Overall, a delightful weekend away and I hope we can go back again soon!
(5)Ashwin R.
This was quite possibly the best meal that I have ever eaten...period, and I have had my share (Herb Farm, Chiro's, Morimoto, Babo, etc)...Chef Wetzel is a maestro in the kitchen, and he and his staff know how to execute a culinary masterpiece. The setting is gorgeous. We visited on a sunny evening in late September, and the setting couldn't have been more picturesque. Prior to dinner, musician Denny played a fantastic and enjoyable set, while cocktails and tea were distributed. Then it was on to dinner. Honestly, I think over 20 plates were placed in front of my partner and I (each!)... the juice paring and wine pairing both went well together with the meal. Everything seemed locally sourced, and the flavors were incredible. The ingredients to the talking, and my oh my, how they do talk. The cook staff doubles as servers, and they both described the food and made fun conversation. I think I embarrased Chef Blaine with my effusive comments. Well, tough luck hahaha, they were deserved. We look forward to another visit, more memories in experience and taste...
(5)Neil W.
I was going to do a dish by dish break down, but the novel for 17+ dishes was a bit over whelming. Just know it was amazing and, to quote Ferris Bueller, "It is so choice. If you have the means, I highly recommend picking one up (a reservation that is... you will need it)." The Inn is basic, but in the "less is more" way. It feels like an island home. The rooms were elegant and inviting. The bed was so comfortable, I almost missed breakfast. I did miss the tour of the Nettles farm because of the bed. Our room had a steam shower. There is a great walking beach just across the street. They have Bocce and a hot tub in the back. There is also an on-site spa and a small café. There is a little bar of the kitchen that serves a Happy Hour prior to dinner. There are a few seats at the bar with a view into the kitchen. There was a Woodruff infused cocktail, one I had to try. My wife had the Nettle infused drink. The restaurant was simple. It was not this white linen elaborate spread. It was a place to relax and enjoy a good meal. They made sure you knew prior to arrival that this was a casual environment. The meal was served at your own pace. Each dish came out when you were ready, not when the kitchen was. The dishes were thoughtful, creative and delicious. Were there some misses? The mussel foam with cabbage and plum was average at best. The grass and berry soup was pretty one note. My wife did not like the dried halibut skin with razor clam mousse. So not everything was perfect... they were still thoughtfully plated and showed creativity. Out of 17+ plates, 3 were not something I would order again. Several others were some of the best bites I have ever had. The smoked salmon nearly brought me to tears. It was slightly smoky/sweet, but they really let the flavor and the texture of the salmon be the star of the show. That is hard to do when smoking anything. The pickled oyster was awesome. Again, a little pickling brine and a lot of that great ocean taste from the oyster. The aged venison that was served Carpaccio style was perfect. It was dusted with micro planed smoked venison. My wife and I loved the kale chips with truffle emulsion. The emulsion would burst in your mouth like caviar. Speaking of my wife, she does not eat a lot of meat and they were very flexible with her menu. They provided her with excellent options, if it wasn't for the pickled oyster I would loved to have had her herb roasted beet. The view was outstanding. We looked over Orcas Island, Mt Constitution and some of the other "lesser" islands (I am a little biased on the view) at sunset. Dinner service actually stopped so people could step outside and enjoy the sunset. Dinner service was something entirely different. Not only were they extremely nice (no snooty, pretentiousness), everyone, including the chefs, served the food. It was fun to see the pride in some of the chefs faces when they presented something they created. You don't get to see that. When Chef Wetzel served our crispy crepe with sockeye roe, he was gracious and happy. There was no "you should be honored to be eating my food" attitude; it was "I am so happy I could create this for you", at least that was how it came off to me. We got to tour the beautiful kitchen after the meal and the staff stayed around to talk and answer questions. My wife and I enjoyed talking with one of the servers, from Peru I think. She was very nice and it was cool to hear the story of how she ended up on Lummi. Again, if you are able to make the trip, do it.
(5)Michael U.
Full review blogged - see below for a few highlight reel dishes: Started out with the only item served every night at The Willow's Inn - a signature dish delivered in a smoking Cedar box described as locally netted 10 hour Cedar Smoked Salmon. Knowing that my mother and aunt do not prefer "fishy fish" or bivalves I'd communicated this in advance to the kitchen and noting this fact they promised them both that this dish was not only "not fishy" but that they would "love it" and although I can't say either of them loved it they both certainly liked it a lot while my sister and I both swooned at the perfect melt-in-the-mouth texture and smoky aromatics of the best piece of salmon either of us have had in some time. With the parade of amuses seemingly without end the next pair would once again be delivered by Chef Wetzel stating "I hope you like it" before introducing Local Spot Prawn Crudo with Red Currant Granita, Milk Sauce, and Dill Oil for Erika and I while those opposed to raw fishes instead received Garden Cucumber with Dill and Cucumber Granita. This time taking into account all parts of the presentation from taste and texture to temperature and aromatics this would prove to be by far the most inspired of the small bites with the shrimp shockingly sweet and the granite bracingly sour but the pair seemingly melded into one smooth wave by the milk sauce. Taking a taste of the vegetable option was equally impressed by the clean flavor profile but all things being equal I'm very glad I have no aversion to fish. With the menu itself finally slated to begin (and my mother not-so-jokingly saying she was already getting full from the canapes and amuses) it was here that the bread service would begin and all I can say is that for someone who loves their carbs this was one dangerous loaf of crunchy Whole Wheat served in a wooden box with hot rocks to keep it warm and silky butter from local cows plus sea salt from directly off the island's shore - I could have eaten (and probably did eat) a whole loaf. Our first course would arrive as "Whole Roasted Celery Root with Hazelnuts, Horseradish Mousse and Chestnuts," a composition clearly embracing the ethos of New Nordic cuisine with an ingredient focus direct from Lummi. Beginning first with fibrous steak of celery root the first flavors of this plate were clear, bold, and slightly bitter but on further exploration the profile bloomed into a bit of heat, a touch of smoke, and underlying notes of acid all smoothed out by the puree of chestnuts and something distinctively fruity that I never did identify. Second - "Weathervane Scallops with Cabbages and Mussel Sauce." Without a doubt the best course of the evening from my standpoint this small plate would present a single sweet and snappy Fanny Bay scallop hidden beneath wilted sea and land cabbages and a smooth hand whipped sauce that tasted the very essence of the sea fortified with just a touch of butter. Simple, savory, and splendid. For course 3, Braised Radicchio with winter stems and pine nuts, onion bullion tapioca and sweet dry bread - a dish large in both portion and flavor but also in concept and nuance. Beginning first with the Radicchio I think what surprised us most about this dish was the focus on bitter - obviously not a flavor frequently featured in American cuisine - and then on what Wetzel chose to do with it; at times highlighting it with the raw stems of plants greens harvested months earlier, at times muting it as with the case of the croutons, and finally turning it into something totally unexpected - a substitute protein in terms of taste and texture every bit on par with firm tofu soaking up the environment around it. 4th, "Slow Roasted Beef Cheek with Grilled onion and herb puree" turned out to be quite impressive with the cheek itself supple, juicy, and nicely paired with the herbs while the onions in no less than 5 varieties ranged from intensely sweet to downright potent provided yet another glimpse of the bounty of the land without seeming superfluous or overwhelming in the least. Having heard mixed things about the sweets at Willow's Inn I was not surprised when "Wild Rose Hip Berries with Sweet Herbs and native frost-ripened wild rose berry ice cream foam" arrived with a lengthy explanation from the chef but what I was surprised by was just how flavorful it all was - a nearly indescribable admixture of floral and herbal notes without a lot of sweetness but tons of texture; like crispy meringue on a bed of Italian Ice with crunchy shards of hard candy mixed in. At this point feeling a bit warm and more full than I'd have anticipated the final bites of the meal would arrive in the form of a quartet of Flax Caramels and with the bite intensely sweet and buttery with a nice textural component added by the flax this would prove to sate everyone's sweet tooth quite nicely without throwing off the entirely organic nature of everything that preceded.
(4)Gina N.
**This review is solely for the dinner.** We learned about this restaurant in the last edition of sunset magazine. Because we had a trip planned to seattle, we thought it'll be the perfect opportunity to check it out for our anniversary. The NY Times named it the top 10 restaurants worth flying to, and that it may just be the next French Laundry? (IMO, I've eaten at TFL & it wasn't exactly the same calibur as TFL but similar concept). We landed reservations despite not staying at the inn & you can call 2 weeks in advance. (FYI, if you stay at the inn, you're guaranteed reservations for dinner). Us and another couple made a day trip out of it as we had to head to lummi island, which is nearly 2 hours north of seattle. We drove around the island a couple of times (yes it's that small!) and spent some time on the beach. You can also visit the nettles farm down the road from the inn, where ingredients from the restaurant are grown. The ferry ride that takes you to the island leaves every hour, and the last ferry to leave the island is at midnite. Dinner lasts about 3 hours, and there's only one seating (7pm). The restaurant is small, with about a dozen tables and a few on the patio. The setting is absolutely breathtaking as you are overlooking the water. We were lucky enough to come on warm sunny day. We learned that the seating time is arranged perfectly to go with the sunset. How romantic! We arrived a little early and played a game of bocce to kill some time there. I won't go over the details of every single dish bc the menu changes, but I do want to mention that it was one of the best meals ever. Seafood locally caught, veggies locally grown. I especially love the artistic and unique presentation of each dish. We received 7 (yes...SEVEN!!!) amouse bouche before our "5 course meal" even came out. Even then, we received additional treats and a special "anniversary" creme brulee for a total of 14 courses! Did i mention bottomless prosecco during the amouse bouche rounds?!! yes. You NEVER get that at a high end restaurant. All of us thoroughly enjoyed our meal, and better, it was in a really intimate and "casual" setting. Chef Blaine has made a name for himself and this inn, and it's crazy to know that he's only in his 20s! He's an awesome guy & we're glad we got to meet him. With his talent at such a young age, he's going to be the next Thomas Keller! We got a tour of the kitchen and chatted with him after dinner and he is soooo down to earth. When he learned where we were from, that brought up great conversation about the food scene in the bay area. Come to find out, him and James Syhabout are buddies (small world?). For those of you who happen to be in the seattle/WA area Nov 20th, James is flying out there to do a joint dinner tasting menu with Blaine. How awesome will that combo be right? I tried to convince him to do a joint session in Oakland...but we'll see ;) Would highly recommend this place for anyone who appreciates the love of food at it's finest!!!
(4)Christine K.
The best dinner I've ever had! It is Farm-to-Table and every bites were so fresh with local ingredients. Well prepared and presented. Not only foods but also services were so excellent. The house I stayed was so cozy and clean, and had a great ocean view. I will definitely come back.
(5)Tanya J.
I do not think anything I could possibly say in this review could do this place justice! The only thing I would advise is, the experience we had from accommodations to Chef Blaine Wetzel's tasting dinner blew our socks off and is 10000% worth it if you are considering it. I would also say that we did this adventure as a group which was perfect but a romantic getaway for two might be another special reason to come here. The island of Lummi is quaint, delightful, small and just what you would expect from a charming San Juan island. Let me give a few highlights... Accommodations: With our group of 7, we booked the Beach House through Willows Inn. Um, yeah.. totally gorgeous. It was the perfect beach-side house overlooking the water, fit with spacious rooms, a cozy living room, a large dining area and kitchen and even a BBQ outside. I could have stayed here all summer! Regret: why the hell did we only book one night here? This would have made the perfect 2 night accommodation with some in beach house cooking our second night. Lesson learned. Willows Inn Dinner: After friends informed us about Chef Blaine Wetzel, one of Food & Wine's Best New Chef's for 2012, we were very curious in trying the tasting dinner here. With 1 pescatarian (no dairy), 2 vegetarians and the rest who will eat anything exotic or not, Willows Inn kindly agreed to accommodate our dietary restrictions and so dinner was highly anticipated since booking. Now, without the menu in hand I really can't tell you what we actually ate between the 20 snacks and 5 mains but what I will say is that it was culinary creativity at its finest. Our food was adorned at times with edible flowers, each thing we ate well explained where your mouth was watering by the end of the lengthy descriptions, which always included the focus of harvesting all ingredients just that day. Over the course of 5 hours we were served wonderful items in a private room and everyone (excluding myself) also opted for the selected wine pairings as well. It was the most amazing meal I had ever had. As great as it was, however, the only small complaint I had was at times the vegetarians were a little bit shafted. We had to laugh as during one serving, others had salmon, we had one piece of broccoli. It was damn good single piece of broccoli but maybe a few more pieces would have made us feel even a little bit better. Advice: Pace yourself with the wine, too. Due to the wonderful length of this entire experience you'll need your stamina to stick with it through the night. At the end of the night we couldn't resist asking Chef Blaine for a photo! He's so young and very nice! Complimentary Breakfast: We got up early (for us) to indulge in the Willows Inn breakfast, a pre-selected plate full of yumminess. It was delicious alright - a herb and pepper frittata, cream potato square, delicious cranberry scone and yogurt topped with berries. It hit the spot from the food hangover (and for others, other hangover) we had from the night before. So in a nutshell this was our amazing experience. Truly Amazing! This experience was by no means cheap by any stretch of the imagination, however, we were all extremely happy we did this. It was so well worth it and my expectations were very much exceeded! Definitely a culinary and beach adventure like I've never experienced and am so glad we got to do it!
(5)Scott S.
Quick update: Upon packing, I had a angry housecleaner come by the room -as I was getting things packed up. She was very annoyed that I hadn't left the room yet, even though I had negotiated a late check out the front desk (they didn't have anyone booked for today) while my wife had a massage. Not enough to knock off a star, but enough to make it so that I'm not leaving on a high note... A shame, really. Original review: My wife and I came here for our babymoon (due in 22 days). Every minute was perfect. Blaine and company are extraordinary and humble. If you haven't already been out here, you need to make the trip immediately. Get the Compass Rose Beach House... 1 bedroom with a loft, full kitchen, dining room, wifi, even a great stereo with speakers throughout the house and a place to plug in your iPhone. Breakfast is served at a place up the street called Beach Cafe (or some such thing - separate review), price is included in the room rate. Oh one thing to note, the ferry is cash (or check) only and costs $20 for two people and a car. Crossing only takes a few minutes, and as far as I have been able to tell doesn't really run on a schedule, just goes back and forth all day. (but I could be wrong about that.)
(5)j l.
Came here with friends to stay overnight and eat at the Inn's restaurant. From start to finish, it was a great experience. Make no mistake, if you're staying here you will have no choice but to let go of the city bustle and relax. We reserved the Honeysuckle and Sunrise rooms. The rooms are nicely decorated and quaint. The Sunrise has a larger bed than the Honeysuckle. The employees are friendly and helpful with suggestions and directions. The restaurant is sublime. We were especially impressed with the service, noting that everyone (including the chefs) pitched in to serve, remove plates, and refold napkins. Each snack and main dish was a celebration of the island's seafood and produce. There were many standouts, including a smoked oyster in a cedar box, a perfectly smoked piece of salmon, and venison tartare with fresh baby herbs. The juice pairing was fun. A couple of my friends opted for the wine pairing, which they thoroughly enjoyed. At the end of the meal, we had a chance to peek in the kitchen and chat a little with Chef Wetzel, who kindly put up with our gawking and picture taking. A memorable meal and a memorable location!
(5)Dana Z.
Wow. How can one encapsulate the experience of this restaurant in words cause it certainly was a feast for the senses that makes words fall flat. I guess I'll start from the beginning (the very best place to start). It began with the arrival of my "Bon Appetit" Magazine for May 2013 where the Willows Inn restaurant was rated as one of the top destination places to eat in America. Well, I'll be, I'm going there in one month an retreat, maybe we should eat there. Called them up and found out the price was $150 a person, not counting drinks. Whoa Nelly! I'm a foodie and all but is any place worth that much cash out for one evening?? A friend and restaurant owner nearly had a kitten when I told her I was thinking about going to the place, not sure about spending that kind of money for a meal. She urged me to make reservation, which they only take from non-guests 2 weeks or more in advance. (Which I did) Then she suggested watching the movie "3 Stars" which is all about the Michelin star rating system and highlights restaurants that have 3 stars or more and the politics of it all. (Great movie BTW, make sure and watch it before you go. Its like watching a movie of an Opera before you go so you can enjoy the experience more.) The reason this movie is important to augment your experience here is that Blaine Wetzel, the head chef of the Willows worked under the highly acclaimed and 3 Michelin star chef, Rene Redzepi's chef at Noma in Copenhagen. The movie spent quite a bit of time on Noma and Rene so you get an intimate view into this style of restaurant and the food. Okay, I was in for a penny, in for a pound at this point. I won't make poetry of the food, even though I could, and I won't go on and on about how perfect they made the experience with all the attention to details, even though I could. I will just say if you have a chance and the money to do this experience, DO IT! Utterly amazing and fun. One tip though, if you have a big eater, like my hubby is, feed them first before you go. Don't go super hungry, cause even though there are 16 or so courses, much of them are one of two bites. Which was perfect for me and my dinning partner but hubby would of ended up eating one of the staff. Also, this is a fantastic experience that lasts from 6-10pm. Don't rush it and enjoy. One couple left early as one of the dinning partners go a wee bit drunk, what a waste.
(5)Kimberly R.
Perfection. This place has it all: picturesque views, breath-taking plates of flavor, inspiring local fished foraged farmed ingredients, romantic enveloping rooms, even friendly genius chefs (Blaine Wetzel). If you are in the northwest, or the northern or western hemispheres, give yourself the gift of a night at the willows.
(5)Amanda M.
Oh my, where to start. Hands down, our dinner at the Willows Inn was THE best dinner of our lives... despite some stiff competition! Blaine Wetzel is a genius with using local, seasonal ingredients and showing them off at their finest, keeping his dishes simple (ostensibly!) and the flavors clean, focusing on the finest aspects of each ingredient. Adequately describing our dinner on paper is impossible, First of all, there were 16 awe-inspiring courses! Most were small bites, with 6 "main" courses, all of it seasonal and locally sourced. A number of foraged ingredients were featured (nettles, mushrooms, salmonberry), as well as a variety of seafood from around the Puget Sound. The most memorable dish had to be the one of the simplest, ironically - a petite fillet of Lummi Island sockeye salmon, caught nearby that morning, smoked all afternoon and served to us that night! It held it's own, with no garnishes or sauces to distract from its rich, mouth-watering goodness. Our other favorites included the stewed nettles with house made cheese and salmonberry shoots, perfectly cooked sable fish (black cod) with black trumpet mushrooms and crushed herbs, and a beautiful bite of crispy crepe with feather-light salmon roe. One of the dessert courses featured sweet potatoes with the most incredible slightly-sweetened toasted mixed nuts (I think the nuts were toasted in browned butter... they seriously tasted like candy!). Four out of five wine pairings were from Washington/Oregon, too. Don't miss the juice pairings - at least one of you might need to drive, after all, and the juices are memorable by themselves! (pine juice?! yum!) The service is impeccable. The chefs double as servers, too, so you may even get to exchange a word with Blaine Wetzel himself as he unassumingly brings you your next course. I suppose capping the restaurant at a very intimate 10 tables make it easier to provide such a unique experience. The whole dinner was completely unforgettable... I can't come up with adequate words to describe it! It's amazing to think that you could come back again and again and never get the same menu twice, as it changes constantly. If cost is a factor, take my advice to pinch pennies for a while and save up so you can celebrate a special occasion at the Willows Inn - it will be money very well spent.
(5)Nayha M.
There's not much point of my reviewing this place since almost everyone has rightfully given it five stars and many lovely and accurate descriptions have already been written :) I will just reiterate that if you're going to be in the general vicinity of Lummi Island and are up for spending some moola on superb food, this is the place to go. You may as well make a night or weekend of it and stay at Inn. Some very good friends booked us a room and dinner here as a honeymoon surprise, and it was awesome being able to spend the night in a beachside cottage (the "high tide" room) after having one of the best meals of my life! I didn't know a single mushroom or piece of salmon could be so tasty... We had the wine pairings since it was already paid for, but I would try one each of the wine and juice pairings as the latter looked really interesting. Be sure to check out breakfast at their Beach Cafe the next day! Dollars: I actually have no idea since it was THE BEST GIFT EVER!!!!
(5)Tricia R.
WHAT WE WERE LOOKING FOR Relaxing, no-agenda mini break. Time to catch up on reading, movies and sleep. WHAT WE GOT Thumbs up: -- Great room with full view of the ocean (stayed at High Tide). Fell asleep & woke up to the sound of waves. -- Breath-taking sunset. Best ever! -- Private beach. During our entire 4 day stay, we were on the beach or deck most hours and saw no one except for a small family who picnicked one afternoon. -- Incredible dinner.. -- Attentive staff. I was worried we wouldn't get prompt service, being that we were off the main property, but they proved me wrong. -- High quality wifi. On the beach, I went a decent distance from the house and was able to download a new ebook on my tablet. -- Do not miss cocktail hour! Delicious drinks poured with a heavy hand. -- Friendly locals. Good To Know (Thumbs Sideways): -- Bathroom is small. -- Breakfast needs variety. Main stay of scone, yogurt, eggs and potatoes changed flavors daily and were quite tasty but by the 3rd morning, I was hoping for a small piece of ham or a different pastry. -- Food options are limited on the island. If you're staying for more than a night, pack snacks, cold pasta or other refrigerator-to-table eats to expand what Taproot and the Beach Store Café have to offer.
(4)Mike U.
I'll eventually update this to be more thorough, but I wanted to get my rating up on Yelp as soon as possible. Long story short...the 17 courses of bliss that we encountered at the Willows Inn were nothing short of absolute genius. Better than Thomas Keller's French Laundry. Not much else needs to be said!
(5)Diane L.
Came here for a pleasant June weekend. The meal was fantastic. The little bites were almost more delightful than the entrees. Every dish was so thoughtfully prepared and it was fun to know that almost all the vegetation came from less than a half mile away. There were definitely some interesting arrangements and the smoked salmon was the best I've had in my life. The nettles farm tour is highly recommended - best if you can take the tour before your meal! The lodging was nice but we had some issues with checking in. Overall, the inn and dinner was a worthwhile splurge.
(4)Work Out G.
The food was interesting, but not delicious. I deducted one star because one month after I made the reservation for the single seating dinner, they sent an e-mail raising the price by $30. Nice try but not worth the money. There are much better restaurants on San Juan Island and Galiano Island.
(2)Mike S.
If you can afford the price, go. Just go. No need to read all the reviews or find out everything about the restaurant. Just go. The less you know, the better your experience will be.
(5)Claire O.
Truly incredible. Pricey, but well worth it for a special occasion. 1) Room. We stayed in High Tide. All you could see when you lay in bed was water stretching away from you. So romantic and peaceful. Loved that it was close, but a little separate to the main hotel. 2) Farm tour. Very cool. The lady who ran the tour was super friendly and enthusiastic, and there's something really awesome about seeing where all the food you've eaten came from. Definitely recommend - and make sure you bring a pair of shoes you don't mind getting dirty to do the tour. Ballet flats are not going to work. 3) Dinner. I loved the casual ambience, paired with spectacular sunset views. The service was incredible (look at the chart they have in the kitchen to track what each guest has had!). The food itself consisted of 5 "main" courses with 10-15 little "bites". Not everything was the best thing I've ever had, but even in the instances I didn't love that particular dish (ex: anything with nettles), the thought, care and imagination with which it had been prepared made it special. And there were definitely enough dishes that you got your fair share of amazing. 4) The smoked salmon deserves a header of it's own. Truly the best salmon I've ever had. And you'll doubt this statement as you read it... how good can salmon really be?! Oh, you will learn when you taste it. 5) Breakfast. Almost better than dinner. Granola with fresh fruit, deliciously creamy gratin potatoes, eggs benedict and a truly perfect scone. Don't plan on hiking immediately afterwards. I really liked the fact that they didn't nickel and dime over the accompaniments (juice, coffee etc were all included). Only downer is breakfast is quite early... You may still be full from the night before.
(5)CJ B.
Went back again. The dinner is still incredible and still worth every penny of the recently raised price. A few things have changed since our last visit. There are many more "snacks" during the meal -- we counted 16! -- and some of the ingredients are sourced from other folks in the area but the experience is still sublime and memorable.
(5)Beth S.
We were lucky enough to get a gift certificate from my in-laws as a Christmas present. We had heard great things and needed the push to make the reservation. Amazing doesn't adequately summarize our weekend. It was perfect. We stayed in a room right on the beach. Sandy beach, sunsets, kayaks, beautiful views describe the room, plus a super comfy bed. The bathroom was marginal, but the rest made up for it. Really neat local art was throughout our room and the lodge. We really enjoyed it. My husband and I are not foodies. So, we don't usually gush over food or go out of our way to find it. The dinner at the Inn was the best I've ever eaten. We've already asked the in-laws for a repeat Christmas gift. Did I mention they kept our four kids while we were gone? Simply a small piece of heaven on Lummi Island.
(5)Becky R.
Excellent food, service and views in the small restaurant by the B&B. Excellent homemade pie and salad. We were riding our bikes around the island and stopped for a light lunch and coffee. Not expensive, views of the ocean while you eat and very friendly staff. (The yelp review says closed today, but thats only the big restaurant.)
(5)Tselani R.
I admit to being a bit skeptical when making my reservation for the Willows Inn. I had called several months prior to get a gift certificate as a present for my husband. The person I spoke to and emailed didn't seem interested in my business, and emailed me a poorly designed gift certificate in Excel which I then had to print out. Now that we've stayed at Willows and eaten in their amazing restaurant, my perception has completely changed. We went during dry dock when there's only a passenger ferry to the island. At first I wasn't crazy about the idea of not having our car. However the county does run a well organized and on-time shuttle and the Willows has one of their own, so getting around was no problem. For two days we were the only guests at the main inn, so it was calm and quiet which we loved. We played bocci ball and hopped in the hot tub every night. We each had a 90 minute massage with Rebecca and we both agree it's the best massage we've ever had. She has extremely strong hands and knack for finding all the trouble spots. The main reason we came was for the restaurant. My husband and I are both culinary professionals and are quite particular about food, especially when we go out for dinner. We were blown away by the quality, creativity, friendliness, of the service and sheer genius. The chef is talented, humble, and serves dishes you won't find any where else. My husband chose the juice pairings which were outstanding, while I opted for the wine - also exceptional. It is one of those meals of a lifetime and not to be missed if you love and appreciate food. The staff is friendly and welcoming, doing everything they can to really make you feel at home. For nights when you're not eating at the main restaurant, we thought the menu at The Beach Store Cafe was exceptionally good. If you're looking for a relaxing place to really get away from it all and you appreciate food, this place is worth traveling to.
(5)Josh C.
We recently returned from celebrating our 3rd anniversary at The Willows Inn. Worth the hype we've heard about for years. Prix Fixe dinner - an experience to remember, particularly with the wine pairing. To be sure, the most extravagant dinner we've shared, and worth every penny. The visits by the chef and sous chefs, as well as the attentive care of the servers - a great addition. Our table by the window gave us a great view of the San Juans at sunset. We stayed in the Farm House Suite on Nettles Farm - a well-appointed place, perfect for us. Only downfall - some of the chefs live upstairs, came home at 1:15 a.m., to enjoy some music. If you reserve, you might want to check with the concierge to see if there are residents above. Beautiful place to stay, especially when staying only 100 yards from the food you'll eat at the Willows. Breakfast - nearly as good as the dinner! We'll be back, probably in a few years, but we'll be back.
(5)Alexis K.
Saw Willows Inn on Today show as the top 10 places to fly to and have dinner! Told my boyfriend about and he quickly found it was on the NY Times top 10 places to eat, and quickly booked us a dinner there. Absolutely the best dinner we have had in our lives. Service is excellent, food is innovative,extremely friendly,Chef Blaine Wetzel is amazingly talented, and the wine and cocktails are awesome too. This is a most go to destination. You should only be so lucky, it's worth every penny. I will be back but this time we will stay on the Island for a few days!
(5)S O.
Smoked Salmon- The first pre-dinner snack was served in a wooden box, where smoke puffed out dramatically when you opened it. But honestly, was awful. Having eaten some of the best smoked salmon in Alaska: this was dry and tasted very ashy. Salmon Roe Rolls- This was a thin tube-like pastry filled with roe and cream and chives. The roe was wonderful and burst in your mouth. Kelp w/ truffle- Kelp was deep fried crispy in butter and had some savory truffle crumble on the top. One of our favorites of the night. Nettle's farm veggies and dip- We stayed at the Nettles farm cabin on our first visit out here, so we appreciated the fresh veggies. The dip was light (and served in a mini flower pot) and the veggies came covered in, at first glace looked like dirt. We asked the waiter and it he said it was ground nuts mixed with stout and other ingredients. It had a crunch texture and had a good burnt taste to it. Local caught herring w/ parsley- This was served in a sardine tin, the fish was slightly citrusy and sweet kind of like Swedish pickled herring. I enjoyed the bits that had parsley on it, but I didn't care for it much. Cod on sauerkraut and potato chip- Overall I didn't think the cod was seasoned too well. I enjoyed the chip and wish that I could have understand what the waitress was trying to tell us. Pickled Oysters- Another dish, which was wonderful. I've never had pickled oysters before and they were perfect. The presentation was also very pretty served on a bed of iced rocks. Dungeness Crab meat- A pile of crabmeat with a light lemon juice on it. Can't go wrong with that! Fresh-baked bread w/ local butter- We were seated right in front of the kitchen, so I anticipated getting the bread since I could see it baking in the woodfire oven. I enjoyed the crusty end pieces the best. *Clams on cucumbers & potatoes - The presentation was beautiful with the clams resting on top of circles of cumbers and tomato. They were garnished with dill sauce and a waterfall of horseradish snow. Herring eggs- They were lain in kelp and had tasted of it. They were blanched in hot water and slightly overdone. *Spot Prawns w/ Kohlrabi and seaweed- They say they keep the prawns alive in a tank outside the kitchen and you can tell because of how soft they were. BBQ Oysters on tequila salt- Another favorite, they were warm and spicy. I enjoyed the use of fennel seed in there. *Purple Chantrelles and other wild mushrooms with fresh cheese- We are avid mushroom pickers and we grilled the waiter about where they went foraging: Mt Baker and the Lummi Island Mountain area. There were raw thinly sliced purple chanterelles, cooked boletus, pig ears, and orange chanterelles. The cheese simply melted in your mouth. Nettles Farm Chicken dipping sauce- We joked that we had seen this chicken when we had stayed at the farm. The sauce was very dark and very rich. Perfect right before the main course. *Keta salmon w/ mustard sauce, radishes, and woodruff- This was just beautiful to look at: the radish was arranged leaning on top of blanched celery slices so it looked like origami. The mustard sauce with the whole mustard seeds in it went very well with the salmon. *Apple sorbet w/ buttermilk. Sliced apples and circles of caramelized licorice- This was very light, the green apples added a perfect amount of sourness. I usually don't care for licorice, but it was not overwhelming. Chocolate and nut Crème Brule- We joked after the dessert that there was still more to come and here this came. The brown sugar was caramelized a big too hard, in my experience it's usually just a thin layer and that made it taste more like propane than it should. Flax bar- Delicious. I could only manage a bit since I was so full, I wish I could have wrapped it up for later. My only complaint would be about the service. In a restaurant setting where people are really going to want to hear about what they are eating, why would you hire a waitress with such a thick accent that it is difficult to comprehend what they are saying. I would have asked more questions about the food had I been confident that she would be able to give me an answer that I could understand. We had to place our reservation two weeks in advance. There was already a waiting list as they give "preference to Inn guests." When we stayed at the Inn, we had not been able to get a table. So make sure you have a reservation. I'm not sure If I would call this one of the greatest restaurants in the world, but it's the best place to eat for a special night out in Bellingham especially since the Nimbus was closed down.
(4)Katie M.
This is was hands down, the best meal I've ever had! My boyfriend gifted me this getaway for my birthday after reading the New York Times review of the rising chef Blaine Wetzel and the charming Winslow Inn. We've been looking forward to it for months and it totally lived up to our expectations. The inn was cozy and quaint, yet still sleek and fancy. We stayed in the sunset room which had an incredible view from the window looking out over the Sound and islands beyond. Dinner was set at five course, but they brought about 5 other appetizers before getting started, making it more like a 10 course meal. We also got the juice pairing, which was fantastic! Some highlights: a small cubed of smoked salmon arriving in a bamboo heated box eaten with your hands, garden potatoes with Havarti cheese, Lummi native harvested crab meat with fresh foraged seaweed garnish with lemon and olive oil, elder flower juice. All around, an amazing night. Totally worth it and would recommend it to anyone interested in fantastic food/locally sourced/slow movement/island getaway.
(5)Danielle T.
Stop yelping right now, make the reservation NOW, pack an extra pair of underwear and get moving. GO GO GO! This is salvation here! This place is the best food experience I have ever had. I still see grand visions of smoked sunflower root, salmon, truffle puree, and the simple pleasure of phenomenal bread. Eating stinging nettles was the biggest thrill of my life. Nothing I say here will do this justice. Go, walk around the kitchen, drink phenomenal cocktails and be wowed by the staff that has trained everywhere from Noma, to Fat Duck, to 11 Madison Park, to Alinea. RIGHT??
(5)Adrian S.
This place is going to give my perennial favorite--The Herb Farm--a run for the money. Driving around the island before dinner, I saw the chefs foraging for plants and herbs. They're serious about their food. They started out by bringing out wonderful little "snacks:" Baked sunflower roots resting on a bed of what looked to be dried grass in a little cedar box, a wonderful crispy crepe with salmon roe, a pickled oyster with Sorrel on the half shell, toasted kale with truffle and rye, baked beets with berries and goat's milk, a shiitake mushroom on a hot stone, the best smoked salmon I've ever had, bread with pan drippings (chicken), crispy halibut skins with razor clams, green apple and buttermilk, and flax bites. For dinner there was organic greens with geoduck and watercress, wonderful (mild) grilled onions with grapes and thyme, Dungeness crab with horseradish and brown butter, charred frisée (endive), and huckleberries with woodruff and malt. All in all: excellent! Oh, and make sure you go for the wine pairings...perfect. The tab for two with wine pairings and a nice tip was 600 clams. I stayed at the inn, and would warn you that the dog friendly room is tiny. Also, if you stay over it includes a wonderful breakfast. Foodie nirvana.
(5)Cathy G.
We enjoyed a midweek stay - and the laid-back feeling of the inn when it wasn't full. The Spot Prawn dinner was fabulous! Only concern was the limited range of the wifi. We wanted to stream a movie, check websites for our next travel destinations and check email - but this was impossible from the Cottage (even though there was a router attached to the Cottage wall) Finally we'd recommend the hike up Lummi Mountain via the Baker Reserve.
(4)Philip L.
First things first, the highlight of this experience: dinner. My dinner at the Willows Inn was easily the best meal I've ever had. The flavors were exceptional, the ingredients top-notch, the preparation and presentation wildly creative and the entire experience from service to setting was just fantastic. I don't normally bust out my camera at dinner, but felt compelled to numerous times. Oysters set on a bowl filled with glacier blue ice and river rocks. Salad greens with "dirt" and angelica sauce. Rose ice cream with sugar-coated wildflowers surrounded by lemon mint shave ice. Just gorgeous creations to look at, not to mention eat. The meal was a knockout from start to finish. The main course was lamb shoulder that was so tender and succulent it practically melted. Another stellar dish I can't do justice to in writing was lardo and fresh peas in a sort of divine pea soup. And the desert mentioned above will absolutely haunt my dreams. Also, it may be inconsequential to most people, but I don't eat gluten, and the gluten-free bread made by the sous-chef is hands down the best I've ever had. My girlfriend and I downed two baskets in no time. The restaurant itself would be the easiest 5 Stars I've ever given on Yelp. The rest of the experience at Willows Inn was pleasant, but nowhere near the caliber of the dinner. We stayed in the yurt out on the Nettles Farm, which was lovely. The room was large and comfortable with a great kitchen. As is, the room prices seem a bit much for what they are, but they're on a hot streak so I don't blame them for capitalizing on it. We had prawns on the deck the following night, which to be honest, was a bit of a letdown. The prawns were fresh and delicious and the salads we had were definitely tasty. A good fit for a quaint island resort, but when guests are primed from a dinner at a world class restaurant, it's a bit of a curve ball. I'll definitely try and make my way back to the Willows, if it's possible to get a table again this year. Well worth a night for the truly amazing dinner.
(4)Andrew F.
Best meal of my life. Perfectly rustic setting, gorgeous sunset, impeccable presentation, very professional and courteous staff. Quantities were just right, too. Further kudos for not overcrowding the dining room, allowing us a degree of privacy at dinner (which is getting to be extremely rare).
(5)Kerry L.
I would give the Willows Inn restaurant 6 stars if I could. While I stayed at the inn proper, it was nothing special. Not bad, just not exceptional in any way. The property is lovely, the island is charming and the people were friendly and professional. The complimentary full breakfast is indeed quite filling, and quite tasty. The real reason to go, of course, is for dinner. My companion and I were charmed to see the chefs in the garden gathering food for dinner, and then later I saw one on the side of the road doing some foraging. We were also intrigued by the smells coming from the smokehouse, and looked forward to tasting its products. We were not disappointed. Our dinner meal consisted of five proper courses and 10 small "snacks," as well as a bottomless bowl of warm bread served with house-churned butter and chicken drippings. Most ingredients were farmed, fished or foraged on or near the island, and much of the meal was vegetable- and seafood-based, with the notable exception of a venison course starting the large plate portion of the service. The snacks ranged a bit in flavor profile and complexity, with a grilled oyster topped with tequila sauce taking the prize as my personal favorite bite of the evening. My companion preferred the alderwood smoked salmon, served in a two-bite portion, unadorned, on a wood plank. A notable course was our mid-meal vegetable, a dish of the first peas of spring, served whole and pureed, with pea vines and flowers, and a bit of pork fat. The meal was capped off with a simple dessert of fresh strawberries and strawberry sorbet with lavender. I could go on and list every dish, but that's not necessary; you get the idea. The food was fresh and masterfully prepared with care, skill, and creativity. As for the atmosphere, the restaurant describes itself as "casual," and I would agree that the vibe is distinctly laid back. The guests were dressed in smart-casual attire, and more outgoing diners were chatting with the guests at neighboring tables. When the sun began to set on the water, about half the dining room emptied onto the deck to take in the view. This was most certainly a unique dining experience for me, and one I would enthusiastically recommend to anyone who appreciates this kind of thing. Those who believe that three hours and more than a dozen dishes is too much of a fuss should stay away.
(5)Ian B.
5* for the food, setting, friendliness and amenities. Less one star for room comfort (small bed). --------------------------------------------------Â-- Stunning food, beautiful setting. Dinner was among the top meals I've ever had... the fact that isn't wasn't "perfect" ( the clams were imaginative but not great) made it even better, as opposed to the likes of the Herb Farm or French Laundry, where there is no sloppiness and things are almost a show. Stars of the meal - smoked fresh salmon, worlds best tomato salad, an amazingly creative crisped kale with truffle, and a berry dessert that blew our stuffed minds. Main course was a perfectly prepared duck fillet. Go here. The inn is lovely, the food is among the best in the world. The only negative? The bed in our room (High Tide) was quite small. Any inn in this price range that isn't offering at least a queen bed (preferably king) needs to rethink.
(4)Tom M.
I chose to take my wife to Willows Inn on the strength of the NYT review that ordained humble Lummi Island as one of the top 10 places worldwide worth travel to eat. What I lacked in originality, I made up for in "speed to act" and was fortunate enough to not only book a room, but a very nice room at that - the Sunset room. Most of what we experienced was deserving of five stars. Consistent with the NYT review, the food served by Chef Blaine and his attentive dinner crew was outstanding. Most memorable was the green apple sorbet with licorice crisps, the delicious halibut sourced within eyesight of the Inn and the home canned tuna appetizer we shared on the lovely deck. It was also a particularly nice touch to see the chef and his crew working together to make the evening a special one for the guests. While the dinner service was five star quality, and the view and location equal to that rating, it is probably fair to say that the Inn itself is an aspirational five -- or a work-in-progress four. There is a distinct sense that the owner hit the jackpot in finding his new chef (on Craigslist, we learned) and while the intentions are definitely headed the right direction, it is hard to give the Inn a five star rating...yet. The biggest "disappointment" for us was the breakfast service (which did not feature the dinner crew or chef). The food we had did not compare remotely with the evening fare, and the service, while pleasant, was inattentive and relatively inexperienced. For example, it is not a forgivable sin to run out of coffee in the Northwest during a breakfast service; however, not only did our cups go dry, but I noticed several of the otherwise jolly workers helping themselves to the brew in back prior to the guests being served. Nothing dramatic, but after the dinner we had the night before, it was somewhat jarring. Nevertheless, the Inn is a lovely getaway with a view and experience that is unlikely to disappoint. Hopefully the ferry service problem can get resolved. We would definitely go back and have recommended to many of our friends to get chummy at Lummi.
(4)Rob S.
one of the greatest dining experiences ever. The service was impeccable and the vibe was unpretentious. Theater and therapy for the gourmand. The chef and staff deserve the many accolades being given in the press for the distinction and creativity of their tempting and elegant platings of the bounty of the Inn's gardens and local waters. A pricey pleasure to be sure but one to be remembered.
(5)Dilbert D.
Everything about Willows Inn was excellent. Stayed in the Cabin--loved it (very private and great view). Staff were nice and the whole establishment is laid back and helps put you in vacation mode. Came here to try the food.....Thanks for the most delicious combination of art and food I have ever experienced---the full-on sit down dinner is an experience that won't be forgotten if you appreciate fine food. The breakfasts (included with stay) were fantastic too. As for the spot-prawns on the porch, not my cup of tea, but neat to try. Willows Inn has beat out Picco (Marin county California), as my #1 lifetime dining experience thus far! Woohoo
(5)Debbie M.
Went to Willows Inn February 13-14 2011 after the renovation, because it was listed #2 for top 41 places to go in 2011 by the New York Times. It's only a 2 hr drive from Seattle and a 10 minute ferry ride from Lummi Indian Reservation. We stayed in the yurt, which is a 500 sq ft circular structure with a full kitchen, wood stove, gas stove, and bathhouse with a compost toilet at the Nettles Farm for two days. The yurt is a 3 minute drive from the Bed & Breakfast and it was great being in the middle of nature with a hot wood stove without toughing it out too much. The 5 course dinner was whole reason for going to Willows and fortunately Willows made arrangements for a babysitter, so that we could enjoy the meal of a lifetime. Turned out be be more of a 10 course meal with: Smoked reef net Salmon, Potato chips w/ Cod & sauerkraut, Oysters, Bread w/ fresh butter, Seaweed Salad, Roasted beet root w/ seeds and tarragon, Wild mushrooms w/ fresh cheese and woodruff, Nettles farm potatoes w/ havarti & buttermilk whey, Slow roasted pork shoulder w/ radishes, celery & mustard sauce, and Bosc pears with walnuts & lemon verbena. Enjoyed the Juice Pairings too, since my husband and I don't drink wine: celery, carrot, apple, lingonberry, elderflower. Definitely will be back for another special occasion. willows-inn.com travel.nytimes.com/2011/… "One of the 10 Restaurants [in the world] Worth a Plane Ride" New York Times, January 7, 2011 "The 41 Places to go [in the world] in 2011" New York Times, January 7, 2011 "Willows Inn, on the tiny San Juan island of Lummi, is about two hours from Seattle by car and ferry. Yet it is about to become a destination restaurant, thanks to its new chef, Blaine Wetzel. The 24-year-old, formerly the protégé of Rene Redzepi at Noma, the Copenhagen restaurant that was ranked the "best restaurant in the world" for 2010 by S. Pellegrino, took over the kitchen at Willows last year." New York Times, Travel Section, January 7, 2011
(5)Michelle R.
I have been to Willows Inn three times with various friends and family. I have not reviewed because I did not think I could add to the discourse. HOWEVER, I just could not leave there again without commenting that this is an outstanding value and certainly a treasure. We have been treated like long lost valued friends by all of the staff. Yes, it is pricey and left to the "treat" category. But the food and the service and the atmosphere are so northwest. It is unpretentious, gracious and quite amazing. I have eaten in many of the top rated restaurants in the world and what sets them apart is the level of innovation and passion and the guts and inclination to work one's ass off to execute consistently, to look at food in a different way. If you love dinner as performance art the entire experience will delight. It is so peaceful on Lummi Island. The ferry is charming. The beds are so squishy and comfortable and indulgent it makes my ten year old tempurpedic seem austere. Each room has its own charm - today it was one with a steam shower on a rainy Saturday morning. Do yourself a great favor and save your pennies and go!
(5)Chris B.
Sometimes a location can overshadow the food. Sometimes it can enhance the experience exponentially. Many of the ingredients came from a farm five minutes away, and you can see the water where the oyster, salmon and mussels came from. The scenery - and the liquor - will get you drunk. There are four or five amuse bouches before the five-course meal. The ingredients clearly dictate the meal - three of the five courses were strictly vegetarian, but delicious. Foraged mushrooms, homemade cows milk cheese, beets and tarragon, potatoes with havarti and dill. I can't really do it justice. My pork shoulder was sweet and sticky in the best way. Dessert: thinly sliced Bosc pear, walnut ice cream, and iced mead. Elegant, full of flavor, and unexpected. It's such a quiet place - it's obviously an island - no gas station and one general store, but it's beautiful. And quiet in a way I'm definitely not familiar with. On Monday, an off-night when the five-course dinner is not served, we were reading in the living room around 9:30 p.m. and the innkeeper says, "Well, I'm gonna go. Can you shut the lights off and lock up?" We had the place to ourselves, but we didn't raid the fridge.
(5)Andy R.
Absolutely incredible dinning experience! All across the board! Thank you Blaine and staff!!!! Can't wait to return!
(5)Jerome O.
Words can't describe the experience that we had visiting Willows Inn and Lummi Island. A magical place.
(5)Patrick H.
Did not stay at the Inn but went there for dinner and it was an amazing experience! The food was absolutely phenomenal. Cocktails were absolutely delightful and there is a beautiful view.
(5)Brandi S.
If you can afford to eat/stay here, then I can't imagine why you wouldn't! This is an amazing experience, especially if you have a large group since they seat you in a beautiful private room. They are extremely accommodating with vegetarians and I can honestly say I had a few dishes that were better than the meat dishes my family ate. If you're not too strict a vegetarian though, I would at least try the mussels and salmon -- to die for! Some words of caution though: if you do the wine pairing then make sure you get a ride home -- the dishes are so small you will almost certainly get blasted :)
(5)Lola M.
We went for dinner a year ago when the restaurant first featured its new chef and slightly before the enormous surge of its popularity (i.e., back when reservations were easy to get). Back then we liked -- but weren't wowed -- by the food but were concerned by a few service-related details. For example, our lackadaisical hostess, though very kind, forgot to seat us for dinner, did not bring us a bill afterwards (we had to poke around corners and back rooms, just to find her), and then she ended up double-billing us. A year later, they have really upped their game both food- and service-wise. The lackadaisical hostess is nowhere to be seen, and this place is run like a well-oiled machine. We experienced none of the service-related problems of our first visit. I'm thrilled that they managed to iron these things out. Chef Blaine's food has also really matured and evolved in only a year's time. The presentation is well-paced and beautifully choreographed, with young discretely tattooed servers presenting you with a selection of "snacks". Some of them spoke in an undertone when describing the food so it was sometimes difficult to catch what they said, but all of the servers were amiable. The food is definitely a visceral yet cerebral experience. You could easily put a hold on all dinnertime conversation just to marvel at the intricate jewel-like quality of the food. The food is quite "foraged". I wouldn't always describe it as "delicious" or "tasty" in a conventional sense, in that some of these ingredients are simply foods we aren't normally used to eating (like stinging nettles, rose hips, venison heart, sunflower root). So, I think that some people who are more used to a conventional fancy dinner won't necessarily like some of the food taste-wise. However, I would definitely say that there is something almost metaphysical about the food that increases your awareness of the natural world around you. We loved the mismatched silverware, the little stones, mosses and seaweeds, slabs of stone and cedar boxes that decorated the dishes. I also appreciated that several times the servers would encourage us to "eat this with your hands". By the end of the meal the brown paper covering the table top became totally mucky with bread crumbs, truffle oil, etc. This added to the feel of a very nice restaurant that was nonetheless relaxed. There were a surprising amount of young people eating here. We arrived expecting a roomful of Baby Boomers. We like the youthful edge to the place, both in clientele and staff (not that there's anything wrong with B Boomers -- but when a place like this makes the NY Times, you expect a certain demographic). Also a note on the setting: gorgeous. The first time we went, it was February and pitch dark, so we didn't see an iota of the view. This time around, however, we were seated at one of the few window tables, and daylight savings worked in our favor so that we got to enjoy a pristine view. The restaurant has also recently been remodeled, and though we loved the previous decor, the new dark green walls give the place an almost underwater quality and the furnishings are quite beautiful and sophisticated. Lastly, Blaine came up to our table and spent a few minutes talking with us. He seemed like a humble and nice guy -- didn't even introduce himself as the chef. We thought that was pretty cool. Warning: Don't forget to bring cash for the Lummi Island Ferry.
(5)Sam T.
The New York Times was not lying. This place is amazing. We stayed in the farm house suite which was cute and clean. The views were beautiful, the weather perfect, the service excellent and the food.....the food was the best I've ever had. Everyone should try this place once. It's a once in a lifetime experience.
(5)Marjan V.
I have to agree with Mike B. I think the NYT and other critics were seduced by the beauty of the San Juans and the setting but for us driving up from Seattle, we didn't think it was that great. We stayed in the beach house which is right on the beach and has stunning views but the room does not warrant the $315 price tag- $175 at best. There are no fancy sheets or marble showers, just formica cabinets and linoleum. I understand you go there to experience the food but they really shouldn't be charging so much for their rooms. We also walked by the Farmhouse Yurt, thank God we didn't get that room. A yurt, tucked away in a damp wooded area next to the farm. Camping for sure and I'm sure they charged a lot for it. As for the food: it's beautifully presented and very creative, but just not that tasty. You definitely notice the freshness of the ingredients, but there were some dishes that my dining partner and I just flat out didn't like the taste. For $200 with the wine pairing, we were both expecting so much more. I would rather eat at Corson Building where every dish is yummy. In this case, we were impressed with the presentation but did not say wow this is delicious to even one dish. All the hype about it being the next French Laundry--I don't think so. Perhaps for a NY critic where they don't have restaurants that pick their produce right there it may seem amazing and worth wile.
(2)A. H.
This review is for the dining only-we didn't stay the night. This was hands down the best meal I have ever had. In my life. 6 course menu, food so fresh that it was still growing the day before, at the farm behind the inn. Perfectly complemented with this wonderful prosecco. Everything is organic, and the summer chef is from Italy. The meal made me wish I had a bigger stomach. The environment was cozy, it was chilly that night so we sat inside and were able to see the ocean, and the hummingbirds at the flowers on the porch. And the owner was so completely charming. It is no surprise that this place has been written up in every foodie magazine in the Pacific Northwest. A great place for a romantic evening or a family gathering.
(5)Melinda L.
Simply the best.beyond believable, by far exceeded expectations! Blaine Wetzel and his staff truly are deserving of comparisons to The French Laundry and owner Riley is a genius. Our brother has eaten at Charlie Trotters and thought this far exceeded it. We stayed at the cottage unit--wow! Just can't figure out how they deliver such quality at such a reasonable price. Would go back in a heartbeat.
(5)Tomas G.
Here is the review for our bed and breakfast (If I could give the room separate stars than the restaurant, it would get 2 stars: Reviewed December 18, 2011 We stayed in the Sunset Room. For the money, the room itself does not even come close to every other bed and breakfast we've stayed in. It was small, the carpet was stained and dirty and the shower head had such high, concentrated pressure that it was painful. The view was beautiful, but limited by the small window. The room itself would have been fine, but the price (225) was so disproportionate to the quality that it was dissapointing, even having read some of the reviews. This room should be $80, which would make staying there for the wonderful food completely worthwhile and we would have ended up spending our money on those delicious cocktails. As it was, the price of the room makes this a place we won't go to again, at least to stay the night. The lounge area has a great roaring fire and a killer bar with a good looking and highly skilled bartender. The lounge area raised the review of the room to average because the price to room ration here is way out of balance. The restaurant will be reviewed separately because that is another story... Note: the lady at the desk indicated that were going to remodel the rooms - this is great, but if remodelling the rooms means they are going to charge even more for them, then this place, even with it's restaurant, will simply not be worth it for anyone but the wealthiest of the wealthy. Let's hope they figure that out....
(5)Deb M.
I guess I'm not into the slow food thing - I ended up taking a nap between courses. The food was really good, but I prefer to not stretch my dinner over several hours. Place was OK, nothing special. Great view from the front deck and I assume the front room (we had a back room, pretty basic). Nice and quiet. Friendly staff. Way overpriced for both dinner and room, and I just got notification of yet another jump ($85 to $105 for dinner...yikes).
(2)Bob C.
I stayed at the Willows Inn late last September, about one month after chef Blaine Wetzel had arrived, and the dinner price then was $55. When I stayed there about 6 weeks ago, in early June, the dinner was basically the same but the price had risen to $85....still reasonable given the quality of Blaine's cuisine. But, now, the price has increased again, to $105 (about $150 with one glass of wine..$14...tax/tip), which is NOT reasonable and indicates that the owner is taking unfair advantage of all the glowing reviews Blaine has received (and deserves!). Add to this the price of a room and the experience becomes very pricey, indeed. Sadly, the Willows Inn has become a place for the rich.
(2)Jane L.
Comfortable living room and roaring fire welcomed us in on a gray, rainy evening. Great breakfast the next morning. Scones were melt-in-your-mouth good. Sunrise room is big and comfortable however the bed is best if you're looking for twin beds or are shorter than 5' 8" - our feet noted the metal joiner at the bottom of the bed. All in all a fun get away.
(4)Eileen S.
My husband and I stayed 2 nights in the Haven Room for our 25th anniversary. The room is fabulous whether sunny or rainy with a cozy fireplace, wonderful deep tub and steam shower. We had a nice view of the sea and a wonderful balcony to enjoy a nice glass or two of wine. The accomodations were wonderful and staff very accomodating. The highlight of our trip was a wonderful dinner prepared by Chef Blaine and his group of talented chefs and servers. We have traveled all over the world and both of us agree this was the best meal we have ever had. The charm of the inn, the ambience of the setting sun and a meal which was so thoughtfully and skillfully prepared created a fabulous 25th anniversary.
(5)Will H.
Most epic! The staff was incredibly professional, food was great (especially considering all ingredients were completely local) and the setting could not have been more ideal. I could very well write paragraphs about our experience, but as with the restaurant itself, simplicity rules the day. We will be back.
(5)Cory P.
something about watching the sunset over the San Juan's while you're enjoying the best prix fixe you've ever had. i have yet to have a food experience as special as our meal at willows inn.
(5)Bill K.
Stunning. Simply stunning. The food. The presentation. The service. And, (to respond to one of the negative reviewers) yes, the setting - though this food could have been served in a closet and been more than satisfying. One of the 10 restaurants in the world worth getting on a plane for (NYT)? Yes. Fly here, drive here, bike here like we did. It doesn't matter, just get here. You'll never forget the meal. Thanks so much to Chef Blaine, his outstanding sous-chef and everyone else on his crew for a truly rich and memorable evening.
(5)Karen N.
This review is actually for the small cafe downstairs that is OWNED by The Willows Inn and is ON the Willows Inn property. (review was previously removed because yelp decided that I didn't have a "first hand experience" to review The Willow Inn itself) Unfortunately the Taproot Cafe does not have a separate yelp page for separate reviews. We were here over Memorial Day Weekend which is also the Art weekend on Lummi Island. The cafe was a tad busy when we got there, and there was only one waitress. We didnt get to put in our drink order till we had been sitting there for about 20 min, then it was another 20 min before we actually got our beer and drip coffee. We ordered our food and sat back to enjoy the atmosphere on the porch. An HOUR later, we decided to move to a table inside (5 feet away) because it was getting a little chilly. After waiting another 20 min, we finally asked where our order was. They said......it would be another 6 minutes....our sandwiches were JUST then being put in the oven. After another 15 min, we finally got our food......and was told that it took so long because we changed tables......which our server saw us do. They were out of cole slaw but offered to bring us potato salad, which never did come. The food itself was pretty good, but was dampered by the slow inattentive service.
(1)Robin L.
Like everyone else, this place went on our list after the NY Times article. We had dinner and stayed overnight as a kick-off to a mini-vacation in the San Juan Islands. If you have a room for the night, you automatically have a reservation for dinner if you so choose (which you would be an idiot not to). We started with cocktails on the deck and watched the sun set after a gloriously sunny afternoon. The eagles were flying - it was all very picturesque. I had the Lemon Drop while the hubs had the Manhattan. Both well-crafted, balanced cocktails. Dinner comes with a menu that I would basically ignore. It is so hard to summarize the courses that they might as well not try because the menu makes you scrunch up your eyebrows in confusion, as it all sounds, well, wierd. But trust the chef - it is delicious. The first course was really like several amouse-bouches in a row. All were presented like little gifts. A cedar box opened to a puff of smoke with delicously cured salmon inside. Oysters on the half-shell served on a bed of frozen rocks. Baby radishes in green avocado mousse and toasted malt and barley "dirt." Edible flowers in brown butter spread on crostini. It went on and on. The remainder of the courses were fresh-tasting and delicious. Young veggies with fresh cheeses. Beautiful fish. Unctuous pork. And a wildly inventive dessert of apple and buttermilk sorbets with disks of fresh apple and anise brittle. Our room (the Honeysuckle Room) was bright and airy. Big king bed with nice linens and a skylight directly above to watch the stars at night. We slept well after that dinner! Breakfast is included in the price of your room. It was delicious - not quite on the amazing level as dinner, but quite good. It consisted of a spring onion omelet, bacon, and cornbread cake with rhubarb compote. Plus orange juice and coffee. This is a relaxing place for a lovely meal and a quiet getaway. We strolled on the beach, checked out Nettles Farm (chicks!), watched the stars in the hot tub, and savored the quiet (no TV or WiFi here!). Can't wait until I have an excuse to go here again.
(5)jack a.
a pretty fantastic place for a quiet get-away! we booked the whole place out for a mid-spring overnight wedding, 25 people. we had also looked at the captain whidbey, and the inn at whidbey, and the inn at ships bay on orcas island. All were nice, but Willows won us over: a little more off the beaten track, just the size we wanted so we could invade and totally occupy without paparazzi sneaking in, easier ferry connections than the san juans, competitive pricing, better common areas for hanging out, and it hit the sweet spot of feeling both very nice yet relaxing and homey. it's right on the road, which at first seemed lame, but actually only about one slow car an hour actually goes by, so the road may as well be a sidewalk. i guess the downside for many might be that lummi is about the quietest island you can imagine - there is barely even a store on it. like harrison ford said: "it's an island!! if you didn't bring it, it's NOT HERE." but that was part of the charm for us. the views are great, even for the san juans. the beautiful dining room, porch, common room, and several of the lodgings look out over water and sunset. the little bar on the ground floor is informal and serves great food and beer. the details are managed very well -- very clean, very friendly, and the dinners are seriously, seriously fantastic without being showy. there's a variety of rooms, sizes, styles, views, but they are all comfortable and great. the owner-operators were a pleasure to meet and work with. it's certainly not for everyone, but a double thumbs up from us!!
(5)Michael F.
This is not a 5 star resort. Our guest room could use some upgrading including some higher end finishes. However, it does not charge 5 star prices. The inn is as charming and comfortable as it should be. A few rooms accept Fido. No TV, free Wi-Fi. There is an intention about this place that is realized, restful, calm, easy, and comfortable. Beach walks and a working farm with ocean and island vistas all made more exciting watching eagles fish. Cocktails begin at 4 with a varied assortment of drinks (try the Caipirinha) expertly made by the beautiful and gracious Raquel and Alucia . In the off season the one dinner seating begins at 6:30. On the day we arrived we saw assistant chef Sean high up in a tree picking plum blossoms. At dinner several hours later our third amuse bouche (as The Willows prefers "small plate") arrived. It echoed the view from the dining room windows with ocean wave shaped ciabatta toast and brown butter, a dusting of vinegar powder and those plum blossoms like little surfers riding on top. A five course meal follows the five differing small plates. Ingredients are locally sourced, many harvested the same day as served. The choice of wines for the parings is good and generous. It is possible to have carefully selected juices if you prefer. On our second night we opted out of the wine pairings and enjoyed a delicious, reasonably priced 2004 Saint-Estephe Bordeaux. Two other special call outs: the excellent and well trained restaurant staff and the bread baked on premise, served warm on hot beach rocks. For two nights we had 10 different courses. (Plus those 5 small plates each night.) Their website offers a glimpse of former menu choices. Chef Blaine Wetzel is early in his career at The Willows. This is a rare opportunity to witness a chef on the cusp of greatness. His time at Noma was well spent.
(5)john c.
I didn't know that food could get this good! The very talented Chef Blaine and his crew were clearly deserving of their NYTimes endorsement. The farm-simple, unpretentious dining room allowed one to focus on the food. The presentation of our many course meal was a balanced work of visual art; while the flavors were vibrant and played so subtly upon one another . Truly a once in a life time experience. I cant believe this chef is in his early 20s. As there are geniuses and prodigies in music and science, Chef Blaine is one is one of the culinary arts.
(5)June T.
Hands down, the best meal ever! Who would have known that a 100 year old inn in Whatcom County's Lummi Island would have one of the world's greatest chefs and restaurants? Willows Inn recently declared by the Wall Street Journal as "the next Big restaurant" is truly divine dining. Beautifully orchestrated unique tastes and textures with each dish accompanied by chef explanations of freshest local ingredients---delicious! Kudos Chef Blaine Wetzel and to your fabulous team.
(5)M K.
I have to caveat my rating: Five stars is for the amazing dinner and experience. The breakfast at Willows would get 3 stars - it was good but average. The Inn would get 2 stars - we had a very nice welcome, but the room was only in fair condition - rather run down and we were treated so horribly the next day and check out was miserable. I wasn't about to let it ruin the amazing experience of the dinner, but let's just say I would follow Chef Blaine wherever he goes and if he stays at The Willows I will eat there, but not stay there again.
(5)Malcolm A.
I still don't get the hype over this restaurant. The inn is subpar and needs some serious noise insulation in the rooms and the fact you have to stay there overnight and shoulder this cost as well to eat at the restaurant just feels like someone poking you with a stick. The food is pretty insipid. It's great that they cook with fresh veggies from their garden but so what. There are restaurants in Seattle that do exactly the same and actually use other ingredients when cooking to take their food to new levels. We went because of the NY Times review and well clearly the person was more inspired by the views of the San Juans and ignored the food mebbe? I'm from NYC and have eaten at supposed top restaurants around the world and well this one is kind of a joke considering the local media hype I've read. The so so wines by the glass we tasted were all an outrageous$14 , um ok another thing to "whine" about but I will resist. Go have a nice meal at Corson Building, Spinasse or Cafe Juanita in Seattle and avoid being taken in by the organized PR spin people are being fed about this restaurant. Lol.
(2)April K.
We decided to take our honeymoon in the San Juan Islands and we don't think we could have had a better experience in the tropics! We were so relaxed by the end of our stay we were ready to return home for work! All the staff were warm and welcoming, because, as we discovered, they love living and working on the island. An ultimate experience for a locavore: local, sustainable and rare reef-net salmon fishing, onsite organic farm with seasonal fruit and veggies, chickens and pigs, wild-harvesting of beach plants and other herbs. We enjoyed 4 days filled with walking the various private beaches, (with no one else in sight!), riding our borrowed bikes around the 12 mile long island, gazing out at the San Juan's from our deck, some intense leisure reading, and lying in bed watching and listening to the slightest of waves lapping the beach in front of our room. If you are ready to sleep well and eat better, this place is for you! With so few distractions and so much time to focus on each other, we fell even more in love with each other! We'll definitely return to the Willows Inn! (^_^)
(5)Edward C.
If you love food and live anywhere near this restaurant, YOU NEED TO GO. If you don't live anywhere near this restaurant, you still should go, but I'm not going to tell you in all caps. It had been about a year and a half since I had last eaten at Willows Inn. When I last went, it was only $85 for the menu; now, it's $150. As far as I could tell, everything is largely the same, except for the menu, which changes upon what's available to harvest, and they've added additional wait staff (which is good and bad; good because service is more refined, but still not stuffy; bad because that means you have waiters serving you dishes instead of the chefs). But even at $150, this place is still so worth it. The best meal I ate in 2012. And my meal last year was the best meal I had in 2011 (although I didn't yet know it at the time). The only dish that was the same between my two dines was the smoked salmon, and I was glad to see it return. The smoked salmon is one of the best things I have ever put in my mouth. No other smoked salmon can compare. I actually had a dream about it last night. Think essence of salmon, cooked to the perfect texture, with hints of sweetness and smoke. It's 100 times more delicious than my feeble description. The squid with lovage stems was another hit. Never have I had such delicious squid. Although I could pretty much say that about any seafood that Willows Inn serves. I still remember the spot prawns I had last time. This time, we indulged in amazing scallops (sliced thin, unlike the huge mounds you find at may places) and clams. The only things that I don't think are amazing are the meats. The venison course was pedestrian, and I felt that way about my meat main last time too. Granted, both are perfectly acceptable and competently executed, but neither was as special as the rest of the food here is. So if you're someone who needs meat to enjoy a meal or you don't enjoy seafood much, I probably would not recommend coming here. I can't wait to return to this restaurant during a different month or season. I love that the food changes as the seasons do, and it means that you'll always find new things to enjoy. Finally, Chef Blaine Wetzel is still dreamy. He's fun to talk to and willing to pose for pictures. I asked him for restaurant recommendations in the Bay Area and he suggested Saison, Commis, and Commonwealth. Note: Bring cash for the ferry. Or a check. As of Dec 2012, it's $13 for the first passenger, $7 for additional ones.
(5)Tony R.
Given the drive, getting lost finding the place, and the high price we paid for dinner, this was a meal my wife and I were both invested in loving but we came away disappointed. The emphasis on local foods taken to new heights was really appealing but where the food fell short was a trend of focusing a little too much on being hoity-toity while ignoring the fact that food serves as, well, food. There was very little meat on the menu, which I am not opposed to outright, but when I see five deer on the way to the restaurant and venison on the menu, I would hope for a venison steak or something more filling. Instead, the venison had a slimy consistency that didn't resemble meat so much as a gelatinous beef jerky. This is not to say that there weren't some really good individual items. The smoked salmon was hands down the best my wife or I had ever had. I don't normally like smoked salmon but this one was a great consistency and the perfect level of smokiness. The service didn't really stand out to me, but it was a neat experience. For the price, I wont be back but its definitely a fun 'food-venture' for those with the money.
(3)natalie n.
We stayed at Willows Inn as a mini-honeymoon -- just a quick weekend trip from Seattle along a scenic ride on Chuckanut Drive. The reason to come here, of course, is dinner. Our August (preset) dinners featured courses like salmon (of course), venison tartare, spot prawns, but also a variety of different "snacks" of smaller portions like baked sunflower root, kale chip with truffle, and smoked oysters. So much attention is brought to presentation (I loved opening the little box and watching a bit of smoke pour out from the sunflower root resting on a bit of moss). I wouldn't really describe anything here necessarily as elaborate or fancy -- they are delicate preparations that really are about showcasing the flavors of these local ingredients. They also offered a "juice pairing" as an alternative to the wine pairing, which I enjoyed as well. Dinner stretched out over a few hours, and we left comfortably full, with souvenir paper menus reminding us of what we ate. We ate there two nights in a row, which the staff was aware of and tried to swap out a few dishes so we wouldn't eat exactly the same thing (though we still got a lot of repeats, which I think is to be expected). The complementary breakfast was also delightful. We didn't really find much else to do on the island to warrant a two night stay -- it's a very small island -- but the food alone was well worth the trip for us, and combined with memorable views, was all we needed for a happy honeymoon weekend. I'm already dreaming of when I'll come here next. Some of their accommodations are dog friendly, so next time we'll have to bring our new pup along.
(5)Rachael T.
Nothing I write will do this experience justice. It is affordable and SO worth a mini trip to the little island of Lummi. We stayed one night in the Heather room, which is at the back in a separate cottage, and we had a steam shower ( bonus!) and 2 bright skylights. The bartender makes the most exquisite drinks - like my pear martini that I have not been able to find anywhere else. Outside of the B&B, the island is homey and you can walk along the beach and see the lovely neighbourhood homes. The farmhouse where Willows Inn gets their food for the meal is absolutely beautiful. Their greenhouses have the largest abundance of fruits and vegetables, and watching them in full bloom is absolutely spectacular. The dinner is a one in a lifetime dream. Not pretentious at all, the dishes kept coming... from amuse bouche, to another bite, to something else.. probably 5 mini plates before the set meal started. The wine pairing is well combined, and if you don't drink, there are 5 juices you can choose to pair with (elderflower, anyone?). The fish is fresh, the presentation is a work of art, and the staff are polite and oh so friendly. Chef Blaine was sooo sweet and took the time to talk to anyone and everyone who wanted to ask him questions. For dessert, we had lemon verbanda (don't you love my vocab) aka.. lemon slush... WITH FLOWERS. yes I said it.. FLOWERS. It was aromatic and laid out like a rainbow. I wanted to frame it. There is so much I can say about this, but I'm just going to tell you to GO. Even if you cannot stay for the night, go take the little ferry for dinner. The breakfast the next morning was fresh - the scrambled eggs so yellow, you know it came from a good place. The pear scone was warm., coming fresh from the oven. I wish I could eat here every weekend. Willows Inn, congratulations. You deserve all the praise.
(5)Best O.
I had my suspicions from the beginning of the meal when he brought the little cedar boxes to our table and informed us that the sun chokes inside had been smoked that day in the outdoor smoker. The magic of the meal began when you lifted the lid and a waft of smoke preceded the vision of the small root vegetable cuddled up on a bed of moss. No Pandora's box here, only a perfect culinary surprise! The journey to the Willows Inn approximates an other worldly adventure. After driving North of Bellingham to the edge of nowhere, you board a tiny car ferry with too die for, often misted views of the San Juan's. Arriving at Lummi Island, you drive along the enticing picturesque coast, reminding yourself to pay attention to the narrow, curvy 2 lane road. The owner of the Willows masterfully wooed young chef, Blaine Wetzel to this charming island escape, possibly having a premonition that he would be named as one of Food And Wines' Top Chefs . Chef Wetzel's dinner consists of small multi courses and what he calls snacks with all ingredients foraged from the terra and waters of Lummi. Following the sun choke was a perfect, petite, jewel like salmon roll with local cheese wrapped in a crispy crepe then delicate oysters kept chilled in a bowl of stones frozen in ice. Crispy kale chips dotted with a puréed essence of black truffles then arrived. More magic appeared with ribbons of rainbow colored beets draped as jewels studded with purslane and edible flowers; oysters washed up on a shore of broth and seaweed; glazed, smoked mushrooms glistened on their candlelit stone perch; finely mandolined geoduck struck a pose on a mossy colored pond of watercress and organic grains; a glazed filet of smoked salmon glowed on a cedar plank; grilled onions cupped rhubarb and freshly picked thyme; a rustic, chewy bread kept warm on hot rocks was nestled in a cedar box with sides of sea salt butter and house made chicken gravy; roasted delicata squash with its toasted seeds intact-sat pretty on a local, black truffle puree then was dressed with greens; charred frisée with home made capers; huckleberries with woodruff and malt. There is only one seating a night for dinner at 7PM, concluding at about 10PM , so it is wise to book a room at the inn so you don't have to rush off for the hourly late night ferry. That not being our choice, we missed one final dessert. Sitting in the more informal bar area with only 3 tables and peeks of the pristine white kitchen, was more intimate then the busier dining room. Dinner is intimately served by a potpourri of the kitchen staff and true to my earlier suspicions, that was a modest, unassuming Blaine Wetzel who had just returned from the smoker with our first course. With that confirmation, I couldn't contain my exuberance when he reappeared with a dessert. I grabbed his wrist and proclaimed, "You are amazing!" And, he is.
(5)Sheila O.
Need more stars! This isn't about the rooms, which are comfortable, clean and quiet. It's all about the dining experience. My husband and I have travelled extensively and eaten at some of the best restaurants in the world. This is by far the best yet. Can't be missed if you're a foodie!!
(5)Katherine L.
Dandelion blossom jelly, Dandelion blossom jelly, laminated biscuits, pine tree sugar cookies. Incredible breakfast @Willows Inn, Lummi Island. Just go.
(5)Morgan R.
Expensive locavore destination restaurant - we had 19 courses in our dinner, and two specialty cocktails, as well as a wine pairing, and we stayed in the Inn. It was the most expensive dinner I've ever had, and it was a wonderful experience. Everything was locally sourced, each carefully accented flavor popped or melted in your mouth. Particularly good were the smoked black cod donuts (doesn't even begin to describe what it really is), the pickled oysters and the bread in chicken pan drippings. I think my favorite was the Dungeness crab with pine nuts. I really liked Inati Bay clam strips and my Sandita Smash cocktail (gin, dill and sour gherkins). The broth made of zucchini stems was surprisingly wonderful ... and those kinds of surprises was what this dining experience is all about. A few of the dishes didn't wow, though all were good, and the presentation was superb. The cabin called The Cottage was rustic but clean and incredibly pleasant, and a perfect place to stay with our dogs. The location of the Willows Inn on a breezy bluff overlooking a beach on Lummi really makes this a retreat. Yes, there is cell-service, but I recommend turning your devices off, and just enjoying the meal and being there. An amazing experience. Needless to say, reservations months in advance are essential.
(5)Marie B.
So we are foodies. Through and through: we love food. We have eaten at restaurants from Sydney to London to New York to Cali. And we were so excited to try Lummi Island's crown jewel, The Willows Inn, on our honeymoon. Let me start by saying that we THINK each course was decent...The kale with truffles, black cod doughnuts, plum skins with vanilla ice cream...sounds delicious. The problem was 3-fold. 1. The delicious courses were few and far in between. 2. The courses were about 2 bites a piece. At most. And for folks who love food, well, 2 bites is just an annoyingly painful tease! And for a price tag of $500 for 2 people, we want to walk away with full bellies and singing taste buds. And honestly, we walked in thinking this would be the case...we kept thinking "this is the course that will make us love this place"...but every time they brought food, the 2 bites or food that they brought, it felt self-important and salty. The hype around this gorgeous place might be well-deserved. But if it is, Blaine was gone the night we ate. 3. We were just numbers in the revolving door of worshippers. When you are celebrating a big thing, you want to commemorate it. And for that reason, it feels necessary and acceptable to spend more than average on your meal. Because of that, the price tag wasn't a huge deal for us. But when we walked away scarfing down bread as the only way to make our stomache quit gnawing at itself, we knew we were in trouble. If you are charging the same price for every customer: well then make sure each customer is fed and full to his/her needs. We appreciate being players in a bit if the director is generous (or at least takes care of his crew). But leaving our tummies and wallets empty is a bitter way to end the story. So at the end, my sweet husband kept saying, "we've got to tell people this is a rip-off...it doesn't begin to live up to its hype". And as I drifted off to sleep, all I could think of was a nice big waffle to fill my belly first thing tomorrow morning...
(1)Faith A.
This was, hands down, the best experience my husband and I have had in Washington state (where I was born and raised), maybe even NYC (where we currently live). We thought perhaps it was elevated by our disappointing night at Canlis a couple of nights before, but it really was a stand-alone, blown out of the water, experience. When we first arrived (May 10), the woman at reception was super nice. She gave us a run down of all the amenities we could take advantage of, even though we were only staying the one night, and of course where to find the room. The room itself was great. One of the first things I noticed, and loved, was there was no TV in the room. Combine that with the choice we made to turn off our cell phones it was a perfect disconnect. Super comfortable beds, clean sleeping space and really clean bathrooms (a must). We definitely took advantage of the steam shower... Um. Amazing. It was a really beautiful afternoon so we went to the porch for cocktail hour. Everyone we interacted with was really welcoming and nice, but Emily definitely stood out. Around 6:30, we got a glass of cider from one of the kitchen staff and then shortly after were served snacks, which after being taken into the dining room, progressed perfectly into dinner. Unfortunately, Chef Blaine was out of the country so we were unable to meet and thank him, but the rest of his team really did an amazing job. Sous Chef Nicolas is a really kind and talented man. He even took time in the morning to say goodbye to us after we had finished breakfast, which was a delicious smorgasbord of local fare. All I can finish with is that I would have much rather skipped Canlis and stayed an extra night here. It is well worth the trek!
(5)Dan S.
*I am the bullet point reviewer so I will keep it short, so much already said here *Mind blowing. Appoachable. Smoked salmon like you've never had. Once in a lifetime meal. *I put Willows and Sooke up on the same pedestal but if I had to choose, Willows wins. I never knew I could fall in love with black cod in a salted donut!
(5)Nina S.
Superb dining! And I cannot believe it has not been reviewed on Yelp before. Chef Blaine is James Beard Award winner. The dining was a multiple small course dinner - 14-16 to be exact but who knows after a bottle of wine. Everything is locally sources and well made. I loved the black cod donuts, calamari, halibut skin with seaweed on top and smoked mussels the best. Silverware was fabulous too. The best meal and so close to Seattle. Worth to go again.
(5)Graham C.
I first read about Willows and its young chef on a United flight home to Seattle; What? One of 3 restaurants in North America taking a flight o eat at and I'd never heard of it? 3 years ago I went for the first time and really enjoyed the dinner and B&B experience. Mar 6th the restaurant reopens for 2015 and I will be checked in and sipping a cocktail in anticipation for the first evening. This is a very special place; well worth the 2-hour drive from Seattle and short ferry ride. If you are looking for a romantic getaway and great food then you really need to check this out! I'll review the Mar 6th dinner on my return.
(5)Murray P.
Where do I begin? This is the first time I wish there was a 6th star. I was absolutely blown away. This place changed the way I look at food.
(5)Amanda J.
I'll just go ahead and say it: Best meal I've ever had. We've all been to a bunch of restaurants, so I won't get into that, but what I will say is Chef knows what the hell he's doing with the incredibly fresh, seasonal ingredients he has there. It's inventive, it's fresh, it's new - it's risky and it works. All of the things. I won't get into the details, since most of them will probably change day by day, but we sat down for what ended up being 20 snacks-courses. We also opted for the wine pairing. Everything was spot on, and we loved the service of the place - friendly, casual, but damn straight spot on. The highlight of the meal for me was easily the bread course. Ok, you're probably laughing. Why spend all that money for the bread course to be your favorite? I'll tell you - they serve piping hot, crusty bread with fresh butter and CHICKEN PAN DRIPPINGS. It's like Thanksgiving in a bite. It's so good I could drink it. Also, it's the details - they could have just served nice bread and butter, but they went well above and beyond with that. The hotel was fantastic too, and breakfast was just as much of a wow. At one point, the server came over with another small cup of steamed cream just to make sure we had enough 'warm' cream. Everything was flawless.
(5)Bjorne H.
Absolutely superb! When anyone talks fresh and local, this is the benchmark. Course after course of delicious bites, all sourced from a local supplier or the kitchen garden itself. Each dish was beautifully presented, and each dish expressed the character of the ingredients in ways that were not just innovative, but, inspired. The seafood bites were vibrant, sauced to complement and enhance the unique character of each fish or shellfish. Vegetables and herbs were garden fresh, and the lamb course popped with flavor. The staff was relaxed, welcoming, and intimitely knowledgeable about the ingredients, the sources, and the methods of preparation. The wine pairings were good. This is a jewel...a must-return-to jewel. Thanks, Chef Blaine, for a marvelous evening. And, thanks to our friends, Barb and Nick, for booking and hosting this special experience.
(5)Gary C.
Best meal I ever had. Proposed to my fiancée here Love their approach to 20 small plates that highlighted individual ingredients, cooked to perfection Favorite parts were razorneck clam, kale chip with truffle oil, asparagus soup, grilled mushroom, grilled arugula, smoked salmon, mussels on sun choke purée Similar to Chez Panisse in terms of highlighting natural local food, but at an even higher level
(5)Kathleen Hunter H.
We dropped by today - it was closed but we saw two people on the deck - as we walked up the manager waved at us. Although the place was closed she said that they could put together a lunch with soft boiled eggs, smoked salmon, hard cheese, prosciutto, and biscuits with rose hip jam. Since no other place was open it was very kind of her. We got a copy of a dinner menu and info about the on- site spa room. I would definitely return and will try to arrange a stay.
(5)Anthony N.
***Willows Inn is a true destination restaurant with food that perfectly reflects its location*** Willows Inn has to be one of the very best destination restaurants in the country. Just getting there is its own adventure. It is a long but beautiful drive from Seattle and you have to take a ferry to get to Lummi Island (Willows Inn's home). With the water, the mountains and great trees, the area is a perfect reflection of the Pacific Northwest and the food at Willows Inn seems to express its location more strongly than any restaurant I have been to in the U.S. Willows Inn's tasting menu from young local chef Blaine Wetzel unveils one course after another that highlights the excellent seafood fished in the northwest as well as vegetables and herbs farmed and foraged here. Willows Inn goes beyond the not-as-unique-as-it-used-to-be farm to table approach by presenting many ingredients in their purest form, which seems to truly capture this remote area of Washington. While the food is presented very simply, the flavors are strong and the care for the ingredients results in exquisite preparations. Smoking is used a lot (a trademark of this area) and it helps delivers some of the menu's best offerings. A smoked mussel is served in a box that emits a great smoke effect when it is opened. The strong aroma revealed how often smoked on the menu is a throwaway description and not actually something the kitchen achieved. The smoking here created a unique crispy texture to the outside of the mussel that I have not had elsewhere. The smoked sockeye salmon course was very nicely seasoned and had a sausage-like snap and texture, which might explain why the restaurant used beer to pair with this course. The shiitake mushroom had a really strong flavor and the grilling process revealed the many natural textural contrasts that can be developed when the ingredient is cooked properly. Very moist and soft lamb was served with grass, which was a great touch (fragrant but also reflective of how that protein is raised). The venison tartare was one of the more complex courses of the night. The venison was cleanly cut and served simply so its flavor and moisture could stand out. The tartare came with perfect accompaniments like grated egg yolk, crunchy and hearty rye crisps and leafy and slightly bitter wild greens. It should be no surprise that seafood was done very well here. A very fresh scallop was beautifully chopped and served with chives and a creamy, refreshing and milk-like broth. Halibut was slow poached (very moist) and served with wild onions while its skin was used to create a crispy, flavorful and light cone that was filled with cream and clams. Salmon roe was the juicy surprise in crispy crepes filled with creme fraiche and covered in chives. Many of the courses were presented as snacks. I have listed some above, but there was also crispy kale chips topped with dollops of pungent black truffle nage. If you arrive early, you might be treated to upscale bar snacks like raw Washington oysters, prosciutto and kale presented two ways (crispy and sauteed). While I would have preferred more of a pastry item towards the end of the menu, the simple desserts here did fit with the restaurant's vision. While I am sure the kitchen could turn out an exceptional pastry element with dessert, it probably would have felt out of a place. For dessert, incredibly smooth and creamy ice cream delivered a strong hazelnut flavor and was served along warm chestnut puree. Caramels were coated in toasted flax seeds and you may think of kettle corn when you eat them. In addition to the great food, the plating was wonderful. It captured Willows Inn's close to nature approach as some of the food blended naturally with its serving pieces. You also do not get the splashes of bright color here like you do at other fine dining restaurants, which also reflects the restaurant's more naturalistic vision and style. Service was very personable and polished and like SF's Saison, many of the courses were presented by the chefs. The dining room goes very well with the food--rustic but elegant--and the view is exceptional. Prices are high, but Willows Inn is the kind of truly unique dining experience that you are not going to find in many places (even in great food cities like San Francisco). Willows Inn is a very special restaurant. It is very rare when each element of the dining experience (the flavors, the presentations, the service, the dining room, the view, the location) blend together so perfectly like they do at Willows Inn. It is the type of restaurant that feels like it could only be here. And when the restaurant can produce food as delicious, perfectly prepared and creative as Willows Inn, it is a restaurant that has to be at the very top of your list if you love food. Willows Inn has free parking.
(5)Ali A.
I have to give 4 stars because even though I would give the restaurant 5 stars, the Inn was only 2 stars. To be fair, this is based off our experience last October (so things may have changed since then). Explanation below: The food. The food is AMAZING. It's the best meal I've ever had. Each of the dishes/courses is perfect. I've never enjoyed a meal so much. I can't wait to go back -- it's a total foodie destination and one that you don't want to miss. We've gifted it out as wedding presents because we want everyone to have the experience. Accommodations. The accommodations are missing something. For how good the restaurant is, the inn is super weak and way overprice. Our room was mediocre... not super clean, smelled weird, outdated furniture and it was right above/near the kitchen so it was really noisy. When we go back we're going to try to either stay somewhere else or drive up just for the evening. It's unfortunate because it was be so rad if the inn was as good as the restaurant... renovate your inn!!
(4)Eli Y.
I am an experience high end diner and the Willows does not live up to its reputation. If you think I am wrong visit Altura in Seattle or Ame in San Francisco. Yes the menus are different but the favors of the meal and the staff still need to impress you. Based upon the other yelp reviews perhaps the chef was out of town.
(1)Laleh J.
This place has several pros and cons. I stayed here with a friend one weekend, and while the Farm-to-Table concept was wonderful, we both felt the dinner experience was INCREDIBLY overpriced. It was a great experience, but the price didn't match the experience, and hence I left feeling slightly annoyed. I'm happy I ate there once, but I likely won't be back. The dinner itself was a great culinary experience- if you are a real foodie, you would enjoy coming here. The smoked salmon was incredible, prawns were delicious, and in general, it is a fabulous innovative meal that doesn't leave you feeling heavy. The one dish that I felt really didn't work was the dandelion weed. Both myself and my friend experienced some stomach issues the following day, and I attribute it to the dandelion. Some things aren't meant to be digested in my opinion. What kind of made me do a double-take, though, was seeing one of the chefs forage on the side of the road for dandelion weeds. My friend and I went for a morning walk the following day and saw this chef digging for a few of these dandelions from the ground, right on the trail leading down to the beach in front of the main hotel. We asked him if that was going to be part of the meal, and he said yes. I'll be honest, guys, it was kind of disconcerting- yes, foraging is great, but couldn't we have gotten that dandelion weed from over there where people, dogs, and cars don't traverse? Hotel lobby was very nice- I enjoyed the kale that was basically the centerpiece of the lobby. It was a nice touch. Lummi Island, apart from the Willows Inn and a very nice hike, doesn't have much.
(4)Arti N.
Best. DAMN. Meal. Ever! What can I say that others haven't already? Hubby and I are fresh off our weekend to Willows Inn, we came here for my bday gift (and our first ever "getaway" since our daughter's arrival 4.5 years ago). We were on vacation, which completely changes the whole dynamic... you're not just there for a meal, but a whole experience. We were served 18 courses in total, and a couple of the "snacks" were quite possible the best things I have ever put in my mouth. A couple of the other dishes (smoked mussel, smoked salmon, and the lamb) took hubby back home and to his childhood. Having this kind of access to the (completely down-to-earth and humble genius) chef definitely elevates the entire experience, I felt like a VIP chatting with a "celebrity" of sorts. We came during the 2 dry-dock weeks of the year when the car ferry to Lummi Island goes out of service and its a passenger only ferry and you rely on temporary island public transportation and Inn shuttles. So, we didn't get to explore the small island much, but we weren't there long enough anyway... less than 21 hours from L.I. dock arrival to departure. We can't wait to go back for longer, with a car and bicycles to explore and with our daughter who would be in heaven with all the natural beauty. Oh yeah, and the fresh farm bfast at the Inn in the morning was amazing too! Unfortunately I missed the farm tour, too many options of things to do and sleeping in was kinda up there :) Make this special occasion trip, you will NOT regret! Chef Wetzel deserves every accolade that has come his way, and MORE...
(5)Erin M.
Really great hotel and restaurant experience!
(4)Bender R.
Outstanding. Chef Wetzel is young, but excellent in leading his kitchen to make some creative (and delicious) dishes. I've been here twice, and each time was very impressed. The candied salmon, though one of the first courses, was sooo good. I asked them for some extra to-go, and they graciously supplied. The rooms are quite nice as well. More of a place to read, relax, and go hiking than partying. Would recommend a car, as the rest of the island is quite nice too.
(5)Bella H.
World class, humble, authentic and mind blowing food artistry created by people who are genuinely passionate about designing an incredible experience. Each offering was like receiving a present; presented in ways you can't imagine. In a beautiful wooden box, I found a smoked mussel in an open shell that was lying on small black shiny hot stones. A poof of steam and aroma greeted me when I opened the lid. Crazy cool and insanely unbelievably delicious. Course after course, we were blown away by each one. Madrona and buckwheat tea, Kale chips with dots of rye bread crumbs and truffliciousness. Wine pairings are TOTALLY worth it. Go big or go home, there's a reason they pair them with the food just 'cause, y'know, these guys kinda know what they're doing. As an aside, we are of modest means. This experience is not cheap. Yes, it is the most expensive meal we've ever paid for. But seriously people, this is not just a tasty meal. This is an experience you will remember forever. There are lots of places with a nice view and delicious food. Take that concept, infuse it with some kinda crazy cool magical foodie mind blowing insanity, and pop it in an unassuming atmosphere and you're just starting to get the picture. The chef and his crew bring each offering to the table. They are so happy to tell you about it and are even happier when asked questions about the deets and modest in response to praise. We were literally dancing in our chairs. We'd take a bite and do the following: eye popping 'zoinks' amazement, closing eyes to try to figure out the flavors, laughing at the wild combinations that we were tasting (seriously, madrona bark and buckwheat tea?! Wow.) then I took notes on the brown butcher paper table covering. Who doesn't love a restaurant where you can draw and eat? We stayed in the sunset room. Comfy bed with a full window view of the water. This is an old house, I like imperfection and modesty and simplicity. If you're the Four Seasons type, you may get all snooty and dissatisfied if you don't get grandeur. Well you just go there then. Or sail your yacht and park it in the water out front. If you're not wabisabi, I don't dig you. But I know they'll be just as lovely to you as they were to us. Because their staff are lovely people. Before you die, go to The Willows Inn. That is your lifetime homework assignment.
(5)Marcus F.
A fantastic meal. The style of dishes vary from rustic to haute. Service is seamless from cocktails to dinner. When the weather cooperates the view can be quite stunning. The pacing between courses is pitch prefect. My one minor gripe is they do not put flatware down in the right place. To be fair it is something that is does quite a bit in the Pacific North West, but it doesn't make it correct. That minor quibble aside, really well worth swing by to have a meal here.
(5)Eileen B.
We sat for the tasting meal and it was amazing! We didn't stay at the Inn. The food was amazing, the tastes were fabulous, everything was so fresh, and definately a meal made for foodies! I've been to at least 10 tasting menus, and this was by far my favorite! Every table in the dining room had a view of the sunset.
(5)Annie J.
Before my husband and I went to Copenhagen for our honeymoon, we tried our very hardest to get reservations at Noma, which currently holds the title for #1 restaurant in the world. Alas, we were sadly denied. So when we heard there was a restaurant in Washington state headed up by a former Noma chef, we knew we had to go. And oh my god let me just tell you that the food at Willows Inn is incredible. Seriously, it was one of the best meals (if not the best) that I've ever had in my life. And if you'll permit some humble bragging here, I've eaten at my fair share of amazing restaurants (French Laundry, etc.), so I think I'm a pretty good judge. This review would go on forever if I described all the dishes. So let me just list our absolute favorites (some of these were not technically courses but just "snacks" in between): Baked Sunflower Roots (who knew roots could taste so good?!?) Hearth Bread with Pan Drippings (why don't more restaurants give you chicken fat to dunk your bread in??) Lummi Island Smoked Sockeye Salmon (like candy, seriously) Spot Prawns with House Cured Venison (they should sell this venison jerky at the front desk of the hotel) Crispy Halibut Skin with Razor Clams (crunchy deliciousness) Sweet Potatoes with Toasted Nuts (sounds like a very healthy dessert, and it was, but also amazing) As for drinks, they give you a complementary glass of cider to start, which I thought was a nice touch. If you're looking to save on costs a little bit, know that while they try to showcase their wine and juice pairings...you can order beer (from their bar) which is only about $5. While the food is definitely five stars, the inn itself is three or four at best. Although the Scandinavian influence is clear in the food (and even the presentation), it's not there at all when it comes to the hotel decor. Our room had a very holly hobbie "painting" of a sad owl. The common areas of the inn were perfectly nice and well kept, but just not particularly special. Still, I would honestly stay in a flop house if it meant I got to enjoy this food again. Yeah, it's that good. A few tips: First, make sure to get to the ferry a little early. It's small and it does fill up with cars (and if you miss it, you have a wait an hour). Second, even though this is a very expensive meal/stay, the vibe is decidely casual. So don't feel like you have to dress up for dinner or anything (although I do think that's part of the fun). Finally, make sure to get up in time for breakfast! It was lovely. We had scones with pine nuts/pine needles among other delicious treats. Uggghhh this place haunts my dreams (in a good way). I can't wait to go back.
(5)Tysan D.
Everything we could have hoped for and more! Food was outstanding and the guest rooms are located right at the Inn - with walking to the beach and enjoyment of the laid back local island feeling. Played bocce on the courts while watching our salmon get smoked for dinner that night. Took a side trip to visit Heartland Joinery - a great custom furniture and woodworker. My favorite dish was a spot prawn bite - simply prepared with its own cooking liquor... Amazing all around. We will definitely be back!
(5)Ben P.
Phenomenal 24 hours at Willows Inn. Reminds me of Healdsburg 30 years ago but with a beach. Tranquil, charming, approachable, fun. Dinner was pure expression of the maximal potential of local ingredients. Juice pairings were amazing. Wine pairings were equally well done. All the flavors melded together perfectly. Breakfast was a simpler version of this but similar theme, as was lunch. Garden tour was super down to earth. Room was simple but sufficient as it placed emphasis on being out in the environs. The bed was very comfortable, the room was quiet, and the shower was very nice which are the only things I really need. The beach is lovely and a perfect place to spend time between meals. Loved the bocce court and the landscaping too. Didn't feel too full or drunk after the meal either. An absolutely perfect experience. Thank you! Advice: those cars 'parked' along the road by the ferry are waiting for it and if you pass by them and get into the left lane, you might get yelled at by a salty local :)
(5)Quinn R.
Many things I ate here were the best version of that food I've ever experienced. Spot shrimp, never had it better. Smoked salmon? You'd think having lived here so long you wouldn't see it done differently, I was wrong. This was the best smoked salmon I've ever had. I could go on and on but each experience here is unique so you'll have to go and try it for yourself. It's far away, it's not cheap but it's an experience that you won't soon (ever) forget. Don't eat here if you don't appreciate food, that's a pretentious thing to say I realize (not as pretentious as referring to yourself as a foodie though...) but it's true. If you need heaping portions of meat to feel you've had a meal, don't go here. If you are afraid of things from the sea, don't go here. If you don't like eating things raw, don't go here. But if you enjoy food in all its forms this place is worth a visit. The chef deserves eery accolade he has received. With good reason prices are increasing and will likely continue to do so as demand will only increase. So go...and go soon.
(5)Christie O.
Travelled to the Northwest specifically to visit Lummi Island for the Willows Inn tasting menu. Highly urge you to go for yourself. Seventeen course chefs tasting was worth every penny of the $150 price tag. My husband and I are still salivating over the on-site smoked salmon and the chicken drippings with hearth bread. Even the kale chips with rye crumble was sensational. All items are locally sourced (hence the fish, foraged or farmed motto) See our pics for more enticing dishes. The gorgeous sunset, service better than any other restaurant I've ever been. Wine pairing is $65 pp but we chose to being our own bottle. Corkage fee $35. Hope to return again someday.
(5)Andre P.
Had dinner there in Oct. 2014 and April 2015. Best diningexperience ever. A gorgeous sunset to boot and a sky full of stars after.
(5)Sean C.
I don't want to repeat what everyone else has said - I'll just point out a few things I noticed. This is a place to relax, have a great time, and eat some of the best food available. People were dressed very comfortably, and were visibly relaxed and having a good time. It's not a raucous place, but no one felt uncomfortable getting up and moving to the window in the dining room to take a picture of the amazing sunset. Several guys wore shorts. It's just a place you can feel at home. The service was outstanding. Every time there was service needed at the table, it was right there. There were always at least two servers delivering food or taking away plates, which made for a coordinated, smooth experience. When they brought plates, a chef or sous-chef was part of the presentation, proudly offering the food, and clearly interested in engaging with the table as appropriate. There was nothing fancy, gimmicky or outlandish about the food. It was just simple food, thoughtfully prepared and arranged. It was also some of the best food I have ever eaten. It was absolutely amazing - go while you can.
(5)Antesa J.
It's been almost a full year since my adventure to Lummi Island - specifically for a meal at Willows Inn - happened. I'm still dreaming about it. No jokes. Like other reviewers, I'd probs give it 6, nay, 10 stars, if Yelp gave me the option. Our meal was simply phenomenal. Being a new(er) restaurant I suppose there are a few kinks to iron out. We got one of our snacks twice (seriously though, not one of us complained about having two times the kale chip black truffle combo), and by the time our dessert made it out to us, and because of the warmth of the evening air, the ice cream had softened a bit, but really, WHO CARES? I still remember every minute of that meal - each and every one of my tastebuds activated and salivating - and my boyfriend consciously has compared every meal he's eaten since then - even the ones I cook at home - to the one he had that night. Blaine Wetzel - recently awarded one of the Best Chefs of 2012 - has completely revived this tiny little island in the San Juans. I truly believe that this place could easily compete with the likes of French Laundry, Per Se, Daniel, and maybe someday, Noma (which is where Blaine did some of his training). I really look forward to seeing and hearing about how this pearl evolves over the years. Pro-Tip: bring cash for the ferry ride over (I believe it's $16). There is only one ATM, in a trailer that houses a convenient store, and it's not affiliated with any banks.
(5)Matt S.
Great food, great people. Was a great experience.
(5)Tami H.
I don't want to repeat too much what has already been said, but the Willows Inn is an amazing experience. I would give it 6 stars if I could. We went for our 10th anniversary just for one night and I'm already planning when we can go back. The experience begins on the tiny ferry that departs the Lummi reservation near Bellingham and takes just 5 minutes over to the island (but only runs once per hour on the weekends). Views of Mt Baker are stunning. After a short drive on the quiet island you arrive at the Inn with fresh scones waiting. We stayed in the High Tide room about .75 miles away from the Inn as part of the Beach House complex... right on a private beach with amazing west-facing views of Orcas island and other small islands across the Rosario Strait. Before the famed dinner, we enjoyed cocktails on the front deck of the Inn, then began a culinary experience that rivals any of the top restaurants in the world. Multiple, small locally-sourced courses -- super creative and fresh -- served by a terrific wait staff and often the chefs themselves including Blaine Wetzel. Very casual atmosphere, though most dressed up a bit more than the average Seattle restaurant (but not stuffy at all). Food is adventurous but very accessible, though I wouldn't recommend going if you don't like fish/seafood which is the specialty. They make very good use of the smoker outside (smoked mussels were especially delicious and the salmon was to die for.) One of us did the wine pairings and the other juice pairings, both excellent. Evidently the menus change every day and pretty dramatically every 2 weeks or so. The next morning, we went for a great run along the road bordering the water and then finished with a hearty breakfast at The Beach Store Café by the ferry which I think is where they now send hotel guests for their included breakfast, at least in the summer. The only suggestion is to research well the different room options as they are all very different depending on your tastes. High Tide has an amazing beach front location, but the bathroom is super small with a tiny shower/no bath and is not that close to the Inn. That said, I understand there are more luxurious suites if that's a priority. Some even allow dogs. Overall, a delightful weekend away and I hope we can go back again soon!
(5)Ashwin R.
This was quite possibly the best meal that I have ever eaten...period, and I have had my share (Herb Farm, Chiro's, Morimoto, Babo, etc)...Chef Wetzel is a maestro in the kitchen, and he and his staff know how to execute a culinary masterpiece. The setting is gorgeous. We visited on a sunny evening in late September, and the setting couldn't have been more picturesque. Prior to dinner, musician Denny played a fantastic and enjoyable set, while cocktails and tea were distributed. Then it was on to dinner. Honestly, I think over 20 plates were placed in front of my partner and I (each!)... the juice paring and wine pairing both went well together with the meal. Everything seemed locally sourced, and the flavors were incredible. The ingredients to the talking, and my oh my, how they do talk. The cook staff doubles as servers, and they both described the food and made fun conversation. I think I embarrased Chef Blaine with my effusive comments. Well, tough luck hahaha, they were deserved. We look forward to another visit, more memories in experience and taste...
(5)Neil W.
I was going to do a dish by dish break down, but the novel for 17+ dishes was a bit over whelming. Just know it was amazing and, to quote Ferris Bueller, "It is so choice. If you have the means, I highly recommend picking one up (a reservation that is... you will need it)." The Inn is basic, but in the "less is more" way. It feels like an island home. The rooms were elegant and inviting. The bed was so comfortable, I almost missed breakfast. I did miss the tour of the Nettles farm because of the bed. Our room had a steam shower. There is a great walking beach just across the street. They have Bocce and a hot tub in the back. There is also an on-site spa and a small café. There is a little bar of the kitchen that serves a Happy Hour prior to dinner. There are a few seats at the bar with a view into the kitchen. There was a Woodruff infused cocktail, one I had to try. My wife had the Nettle infused drink. The restaurant was simple. It was not this white linen elaborate spread. It was a place to relax and enjoy a good meal. They made sure you knew prior to arrival that this was a casual environment. The meal was served at your own pace. Each dish came out when you were ready, not when the kitchen was. The dishes were thoughtful, creative and delicious. Were there some misses? The mussel foam with cabbage and plum was average at best. The grass and berry soup was pretty one note. My wife did not like the dried halibut skin with razor clam mousse. So not everything was perfect... they were still thoughtfully plated and showed creativity. Out of 17+ plates, 3 were not something I would order again. Several others were some of the best bites I have ever had. The smoked salmon nearly brought me to tears. It was slightly smoky/sweet, but they really let the flavor and the texture of the salmon be the star of the show. That is hard to do when smoking anything. The pickled oyster was awesome. Again, a little pickling brine and a lot of that great ocean taste from the oyster. The aged venison that was served Carpaccio style was perfect. It was dusted with micro planed smoked venison. My wife and I loved the kale chips with truffle emulsion. The emulsion would burst in your mouth like caviar. Speaking of my wife, she does not eat a lot of meat and they were very flexible with her menu. They provided her with excellent options, if it wasn't for the pickled oyster I would loved to have had her herb roasted beet. The view was outstanding. We looked over Orcas Island, Mt Constitution and some of the other "lesser" islands (I am a little biased on the view) at sunset. Dinner service actually stopped so people could step outside and enjoy the sunset. Dinner service was something entirely different. Not only were they extremely nice (no snooty, pretentiousness), everyone, including the chefs, served the food. It was fun to see the pride in some of the chefs faces when they presented something they created. You don't get to see that. When Chef Wetzel served our crispy crepe with sockeye roe, he was gracious and happy. There was no "you should be honored to be eating my food" attitude; it was "I am so happy I could create this for you", at least that was how it came off to me. We got to tour the beautiful kitchen after the meal and the staff stayed around to talk and answer questions. My wife and I enjoyed talking with one of the servers, from Peru I think. She was very nice and it was cool to hear the story of how she ended up on Lummi. Again, if you are able to make the trip, do it.
(5)Michael U.
Full review blogged - see below for a few highlight reel dishes: Started out with the only item served every night at The Willow's Inn - a signature dish delivered in a smoking Cedar box described as locally netted 10 hour Cedar Smoked Salmon. Knowing that my mother and aunt do not prefer "fishy fish" or bivalves I'd communicated this in advance to the kitchen and noting this fact they promised them both that this dish was not only "not fishy" but that they would "love it" and although I can't say either of them loved it they both certainly liked it a lot while my sister and I both swooned at the perfect melt-in-the-mouth texture and smoky aromatics of the best piece of salmon either of us have had in some time. With the parade of amuses seemingly without end the next pair would once again be delivered by Chef Wetzel stating "I hope you like it" before introducing Local Spot Prawn Crudo with Red Currant Granita, Milk Sauce, and Dill Oil for Erika and I while those opposed to raw fishes instead received Garden Cucumber with Dill and Cucumber Granita. This time taking into account all parts of the presentation from taste and texture to temperature and aromatics this would prove to be by far the most inspired of the small bites with the shrimp shockingly sweet and the granite bracingly sour but the pair seemingly melded into one smooth wave by the milk sauce. Taking a taste of the vegetable option was equally impressed by the clean flavor profile but all things being equal I'm very glad I have no aversion to fish. With the menu itself finally slated to begin (and my mother not-so-jokingly saying she was already getting full from the canapes and amuses) it was here that the bread service would begin and all I can say is that for someone who loves their carbs this was one dangerous loaf of crunchy Whole Wheat served in a wooden box with hot rocks to keep it warm and silky butter from local cows plus sea salt from directly off the island's shore - I could have eaten (and probably did eat) a whole loaf. Our first course would arrive as "Whole Roasted Celery Root with Hazelnuts, Horseradish Mousse and Chestnuts," a composition clearly embracing the ethos of New Nordic cuisine with an ingredient focus direct from Lummi. Beginning first with fibrous steak of celery root the first flavors of this plate were clear, bold, and slightly bitter but on further exploration the profile bloomed into a bit of heat, a touch of smoke, and underlying notes of acid all smoothed out by the puree of chestnuts and something distinctively fruity that I never did identify. Second - "Weathervane Scallops with Cabbages and Mussel Sauce." Without a doubt the best course of the evening from my standpoint this small plate would present a single sweet and snappy Fanny Bay scallop hidden beneath wilted sea and land cabbages and a smooth hand whipped sauce that tasted the very essence of the sea fortified with just a touch of butter. Simple, savory, and splendid. For course 3, Braised Radicchio with winter stems and pine nuts, onion bullion tapioca and sweet dry bread - a dish large in both portion and flavor but also in concept and nuance. Beginning first with the Radicchio I think what surprised us most about this dish was the focus on bitter - obviously not a flavor frequently featured in American cuisine - and then on what Wetzel chose to do with it; at times highlighting it with the raw stems of plants greens harvested months earlier, at times muting it as with the case of the croutons, and finally turning it into something totally unexpected - a substitute protein in terms of taste and texture every bit on par with firm tofu soaking up the environment around it. 4th, "Slow Roasted Beef Cheek with Grilled onion and herb puree" turned out to be quite impressive with the cheek itself supple, juicy, and nicely paired with the herbs while the onions in no less than 5 varieties ranged from intensely sweet to downright potent provided yet another glimpse of the bounty of the land without seeming superfluous or overwhelming in the least. Having heard mixed things about the sweets at Willow's Inn I was not surprised when "Wild Rose Hip Berries with Sweet Herbs and native frost-ripened wild rose berry ice cream foam" arrived with a lengthy explanation from the chef but what I was surprised by was just how flavorful it all was - a nearly indescribable admixture of floral and herbal notes without a lot of sweetness but tons of texture; like crispy meringue on a bed of Italian Ice with crunchy shards of hard candy mixed in. At this point feeling a bit warm and more full than I'd have anticipated the final bites of the meal would arrive in the form of a quartet of Flax Caramels and with the bite intensely sweet and buttery with a nice textural component added by the flax this would prove to sate everyone's sweet tooth quite nicely without throwing off the entirely organic nature of everything that preceded.
(4)Tricia R.
WHAT WE WERE LOOKING FOR Relaxing, no-agenda mini break. Time to catch up on reading, movies and sleep. WHAT WE GOT Thumbs up: -- Great room with full view of the ocean (stayed at High Tide). Fell asleep & woke up to the sound of waves. -- Breath-taking sunset. Best ever! -- Private beach. During our entire 4 day stay, we were on the beach or deck most hours and saw no one except for a small family who picnicked one afternoon. -- Incredible dinner.. -- Attentive staff. I was worried we wouldn't get prompt service, being that we were off the main property, but they proved me wrong. -- High quality wifi. On the beach, I went a decent distance from the house and was able to download a new ebook on my tablet. -- Do not miss cocktail hour! Delicious drinks poured with a heavy hand. -- Friendly locals. Good To Know (Thumbs Sideways): -- Bathroom is small. -- Breakfast needs variety. Main stay of scone, yogurt, eggs and potatoes changed flavors daily and were quite tasty but by the 3rd morning, I was hoping for a small piece of ham or a different pastry. -- Food options are limited on the island. If you're staying for more than a night, pack snacks, cold pasta or other refrigerator-to-table eats to expand what Taproot and the Beach Store Café have to offer.
(4)Mike U.
I'll eventually update this to be more thorough, but I wanted to get my rating up on Yelp as soon as possible. Long story short...the 17 courses of bliss that we encountered at the Willows Inn were nothing short of absolute genius. Better than Thomas Keller's French Laundry. Not much else needs to be said!
(5)Diane L.
Came here for a pleasant June weekend. The meal was fantastic. The little bites were almost more delightful than the entrees. Every dish was so thoughtfully prepared and it was fun to know that almost all the vegetation came from less than a half mile away. There were definitely some interesting arrangements and the smoked salmon was the best I've had in my life. The nettles farm tour is highly recommended - best if you can take the tour before your meal! The lodging was nice but we had some issues with checking in. Overall, the inn and dinner was a worthwhile splurge.
(4)Kimberly R.
Perfection. This place has it all: picturesque views, breath-taking plates of flavor, inspiring local fished foraged farmed ingredients, romantic enveloping rooms, even friendly genius chefs (Blaine Wetzel). If you are in the northwest, or the northern or western hemispheres, give yourself the gift of a night at the willows.
(5)Hong L.
Review is for dinner and what you need to know before dining here. Be warned: this is a long review as I took copious notes and rightfully so as not to understate the quality of the food & service. Shortened version: You better think of going. RESERVATIONS: Unless you are staying at Willows Inn, you need to call at 8:30am PST exactly 2 weeks before the reservation that you want. Make sure to call on the dot. I called at 8:29 PST and continued calling for 20 minutes until someone answered and initially told me I was #8 on the waiting list. I would suggest getting on that list because hours later I get a call that a table of two became available (Just my luck)! Only 1 seating per night and they do dinner Wed to Sun. GETTING THERE: If you time accordingly with the ferry, you get there within 1.5 - 2hrs from Seattle. Ferry only takes Cash and does hold cars at an extra cost. Additional info at willows inn's website. DRINKS: They serve drinks prior to the dinner . Drinks are pricey 11-16 range. 1. The SAINT - this is a must get cocktail for the ladies. There is grapefruit and cucumber with gin (?). Amazing mix of fresh veggies/fruits in this cocktail. 2. Spotted Owl - this is quite alcoholic and looks like a green martini. I was not a particular fan of it but I did see many people enjoy the drink. 3. Wine Pairing - Do not take the wine pairing lightly. For $65, they give you 5 glasses and decent pours (almost equivalent to a glass each). I would suggest that if you were a couple, to have 1 person do the wine pairing and just share. My bf and I made the mistake of ordering two wine pairings and we paid for it later on. FOOD: This is a fixed price meal with chef's tasting menu using local products. Note: The menu changes very often but this is to give you a "taste" of the grandeur and complexity of the food. First, before the courses, the chef serves approx 6 snacks. These snacks are bite-sized. 1. Sockeye salmon smoked in the lummi tribe tradition - they served it in a box with the smoked wood inside. When you open it up, you get a whiff of the smokiness. 2. A sweet crisp & crunchy homemade potato chip with sauerkraut and a smoked code with a parsnip on top 3. A fresh garden mix with a hazelnut and barley nut crumbs (as "dirt) from the local farm. You can tell the difference with these vegetables vs the veggies you get from just a regular supermarket. We ate everything (including the dirt). 4. Fried kale with a truffle crumble - The kale was light and flaky and just had the right amount of salty crispiness balanced by the truffle. 5. White Anchovy and green seeds of Angelica and parsley - One bit of the anchovy and I felt it was infused with great flavors . I'm not sure it was the marinade used for the anchovy for the green seeds of Angelica. 6. Shigoku oysters and sorel with tapioca balls underneath the shell layed out on a bed of a "frozen sea with rocks" - this was not my favorite dish. The flavors were there but did not marry up with a bang that I was expecting. Courses: 1. Butter clams with dill & horseradish over a bed of cylindrical cuts outs from potato and cucumber. The small clams tasted great with the sauce (squid ink!) however I did not like the consistency of the potato and cucumber though I did like the visual concept. 2. Spot prawns - The prawns were naturally sweet and you get a variety of flavors from the sweet prawns to the crunchy radishes to the savoryness of the fraise . On my list of favorites. 3. Onions w/ rhubarb and thyme - Amazing. I want to know how they caramelized those onions into perfection. Big sized onions caramelized; rhubarb had a slight tartness to it and the radishes seemed to be pickled and gave a very tart touch to the mix. 4. Slow roasted duck breast - Oh say no more...slow roasted over a bed of various mushrooms that were prepared differently (sauteed, pickled, raw, etc). Give me more. The duck contained a nice layer of meat and then a thick slab of fat on top that has been slow roasted and oozing with fatty flavor. There was a green sauce that good that I remember liking it off with a finger. 5.Blackberries and pine ice cream - I was not a complete fan of the pine ice cream but the quality of the pine taste was significantly apparent and the blackberries were succulent and sweet. It cleansed my palate. For the amount of food, I was satiated! Just the right amount that leaves you hanging for more. SERVICE: Service is top notch. There are so many servers who come by with drinks, water, food, etc. They try to time when you are done with your dish so they can bring in the next course. They are very accommodating as they let me into the kitchen and watch the team prepare the next course, it was quite a sight. My bf and I met Blaine Wetzel and he was very down to earth and at times served his own dishes to the customers.
(5)Edward C.
If you love food and live anywhere near this restaurant, YOU NEED TO GO. If you don't live anywhere near this restaurant, you still should go, but I'm not going to tell you in all caps. It had been about a year and a half since I had last eaten at Willows Inn. When I last went, it was only $85 for the menu; now, it's $150. As far as I could tell, everything is largely the same, except for the menu, which changes upon what's available to harvest, and they've added additional wait staff (which is good and bad; good because service is more refined, but still not stuffy; bad because that means you have waiters serving you dishes instead of the chefs). But even at $150, this place is still so worth it. The best meal I ate in 2012. And my meal last year was the best meal I had in 2011 (although I didn't yet know it at the time). The only dish that was the same between my two dines was the smoked salmon, and I was glad to see it return. The smoked salmon is one of the best things I have ever put in my mouth. No other smoked salmon can compare. I actually had a dream about it last night. Think essence of salmon, cooked to the perfect texture, with hints of sweetness and smoke. It's 100 times more delicious than my feeble description. The squid with lovage stems was another hit. Never have I had such delicious squid. Although I could pretty much say that about any seafood that Willows Inn serves. I still remember the spot prawns I had last time. This time, we indulged in amazing scallops (sliced thin, unlike the huge mounds you find at may places) and clams. The only things that I don't think are amazing are the meats. The venison course was pedestrian, and I felt that way about my meat main last time too. Granted, both are perfectly acceptable and competently executed, but neither was as special as the rest of the food here is. So if you're someone who needs meat to enjoy a meal or you don't enjoy seafood much, I probably would not recommend coming here. I can't wait to return to this restaurant during a different month or season. I love that the food changes as the seasons do, and it means that you'll always find new things to enjoy. Finally, Chef Blaine Wetzel is still dreamy. He's fun to talk to and willing to pose for pictures. I asked him for restaurant recommendations in the Bay Area and he suggested Saison, Commis, and Commonwealth. Note: Bring cash for the ferry. Or a check. As of Dec 2012, it's $13 for the first passenger, $7 for additional ones.
(5)Tony R.
Given the drive, getting lost finding the place, and the high price we paid for dinner, this was a meal my wife and I were both invested in loving but we came away disappointed. The emphasis on local foods taken to new heights was really appealing but where the food fell short was a trend of focusing a little too much on being hoity-toity while ignoring the fact that food serves as, well, food. There was very little meat on the menu, which I am not opposed to outright, but when I see five deer on the way to the restaurant and venison on the menu, I would hope for a venison steak or something more filling. Instead, the venison had a slimy consistency that didn't resemble meat so much as a gelatinous beef jerky. This is not to say that there weren't some really good individual items. The smoked salmon was hands down the best my wife or I had ever had. I don't normally like smoked salmon but this one was a great consistency and the perfect level of smokiness. The service didn't really stand out to me, but it was a neat experience. For the price, I wont be back but its definitely a fun 'food-venture' for those with the money.
(3)natalie n.
We stayed at Willows Inn as a mini-honeymoon -- just a quick weekend trip from Seattle along a scenic ride on Chuckanut Drive. The reason to come here, of course, is dinner. Our August (preset) dinners featured courses like salmon (of course), venison tartare, spot prawns, but also a variety of different "snacks" of smaller portions like baked sunflower root, kale chip with truffle, and smoked oysters. So much attention is brought to presentation (I loved opening the little box and watching a bit of smoke pour out from the sunflower root resting on a bit of moss). I wouldn't really describe anything here necessarily as elaborate or fancy -- they are delicate preparations that really are about showcasing the flavors of these local ingredients. They also offered a "juice pairing" as an alternative to the wine pairing, which I enjoyed as well. Dinner stretched out over a few hours, and we left comfortably full, with souvenir paper menus reminding us of what we ate. We ate there two nights in a row, which the staff was aware of and tried to swap out a few dishes so we wouldn't eat exactly the same thing (though we still got a lot of repeats, which I think is to be expected). The complementary breakfast was also delightful. We didn't really find much else to do on the island to warrant a two night stay -- it's a very small island -- but the food alone was well worth the trip for us, and combined with memorable views, was all we needed for a happy honeymoon weekend. I'm already dreaming of when I'll come here next. Some of their accommodations are dog friendly, so next time we'll have to bring our new pup along.
(5)Rachael T.
Nothing I write will do this experience justice. It is affordable and SO worth a mini trip to the little island of Lummi. We stayed one night in the Heather room, which is at the back in a separate cottage, and we had a steam shower ( bonus!) and 2 bright skylights. The bartender makes the most exquisite drinks - like my pear martini that I have not been able to find anywhere else. Outside of the B&B, the island is homey and you can walk along the beach and see the lovely neighbourhood homes. The farmhouse where Willows Inn gets their food for the meal is absolutely beautiful. Their greenhouses have the largest abundance of fruits and vegetables, and watching them in full bloom is absolutely spectacular. The dinner is a one in a lifetime dream. Not pretentious at all, the dishes kept coming... from amuse bouche, to another bite, to something else.. probably 5 mini plates before the set meal started. The wine pairing is well combined, and if you don't drink, there are 5 juices you can choose to pair with (elderflower, anyone?). The fish is fresh, the presentation is a work of art, and the staff are polite and oh so friendly. Chef Blaine was sooo sweet and took the time to talk to anyone and everyone who wanted to ask him questions. For dessert, we had lemon verbanda (don't you love my vocab) aka.. lemon slush... WITH FLOWERS. yes I said it.. FLOWERS. It was aromatic and laid out like a rainbow. I wanted to frame it. There is so much I can say about this, but I'm just going to tell you to GO. Even if you cannot stay for the night, go take the little ferry for dinner. The breakfast the next morning was fresh - the scrambled eggs so yellow, you know it came from a good place. The pear scone was warm., coming fresh from the oven. I wish I could eat here every weekend. Willows Inn, congratulations. You deserve all the praise.
(5)Best O.
I had my suspicions from the beginning of the meal when he brought the little cedar boxes to our table and informed us that the sun chokes inside had been smoked that day in the outdoor smoker. The magic of the meal began when you lifted the lid and a waft of smoke preceded the vision of the small root vegetable cuddled up on a bed of moss. No Pandora's box here, only a perfect culinary surprise! The journey to the Willows Inn approximates an other worldly adventure. After driving North of Bellingham to the edge of nowhere, you board a tiny car ferry with too die for, often misted views of the San Juan's. Arriving at Lummi Island, you drive along the enticing picturesque coast, reminding yourself to pay attention to the narrow, curvy 2 lane road. The owner of the Willows masterfully wooed young chef, Blaine Wetzel to this charming island escape, possibly having a premonition that he would be named as one of Food And Wines' Top Chefs . Chef Wetzel's dinner consists of small multi courses and what he calls snacks with all ingredients foraged from the terra and waters of Lummi. Following the sun choke was a perfect, petite, jewel like salmon roll with local cheese wrapped in a crispy crepe then delicate oysters kept chilled in a bowl of stones frozen in ice. Crispy kale chips dotted with a puréed essence of black truffles then arrived. More magic appeared with ribbons of rainbow colored beets draped as jewels studded with purslane and edible flowers; oysters washed up on a shore of broth and seaweed; glazed, smoked mushrooms glistened on their candlelit stone perch; finely mandolined geoduck struck a pose on a mossy colored pond of watercress and organic grains; a glazed filet of smoked salmon glowed on a cedar plank; grilled onions cupped rhubarb and freshly picked thyme; a rustic, chewy bread kept warm on hot rocks was nestled in a cedar box with sides of sea salt butter and house made chicken gravy; roasted delicata squash with its toasted seeds intact-sat pretty on a local, black truffle puree then was dressed with greens; charred frisée with home made capers; huckleberries with woodruff and malt. There is only one seating a night for dinner at 7PM, concluding at about 10PM , so it is wise to book a room at the inn so you don't have to rush off for the hourly late night ferry. That not being our choice, we missed one final dessert. Sitting in the more informal bar area with only 3 tables and peeks of the pristine white kitchen, was more intimate then the busier dining room. Dinner is intimately served by a potpourri of the kitchen staff and true to my earlier suspicions, that was a modest, unassuming Blaine Wetzel who had just returned from the smoker with our first course. With that confirmation, I couldn't contain my exuberance when he reappeared with a dessert. I grabbed his wrist and proclaimed, "You are amazing!" And, he is.
(5)Claire O.
Truly incredible. Pricey, but well worth it for a special occasion. 1) Room. We stayed in High Tide. All you could see when you lay in bed was water stretching away from you. So romantic and peaceful. Loved that it was close, but a little separate to the main hotel. 2) Farm tour. Very cool. The lady who ran the tour was super friendly and enthusiastic, and there's something really awesome about seeing where all the food you've eaten came from. Definitely recommend - and make sure you bring a pair of shoes you don't mind getting dirty to do the tour. Ballet flats are not going to work. 3) Dinner. I loved the casual ambience, paired with spectacular sunset views. The service was incredible (look at the chart they have in the kitchen to track what each guest has had!). The food itself consisted of 5 "main" courses with 10-15 little "bites". Not everything was the best thing I've ever had, but even in the instances I didn't love that particular dish (ex: anything with nettles), the thought, care and imagination with which it had been prepared made it special. And there were definitely enough dishes that you got your fair share of amazing. 4) The smoked salmon deserves a header of it's own. Truly the best salmon I've ever had. And you'll doubt this statement as you read it... how good can salmon really be?! Oh, you will learn when you taste it. 5) Breakfast. Almost better than dinner. Granola with fresh fruit, deliciously creamy gratin potatoes, eggs benedict and a truly perfect scone. Don't plan on hiking immediately afterwards. I really liked the fact that they didn't nickel and dime over the accompaniments (juice, coffee etc were all included). Only downer is breakfast is quite early... You may still be full from the night before.
(5)CJ B.
Went back again. The dinner is still incredible and still worth every penny of the recently raised price. A few things have changed since our last visit. There are many more "snacks" during the meal -- we counted 16! -- and some of the ingredients are sourced from other folks in the area but the experience is still sublime and memorable.
(5)Beth S.
We were lucky enough to get a gift certificate from my in-laws as a Christmas present. We had heard great things and needed the push to make the reservation. Amazing doesn't adequately summarize our weekend. It was perfect. We stayed in a room right on the beach. Sandy beach, sunsets, kayaks, beautiful views describe the room, plus a super comfy bed. The bathroom was marginal, but the rest made up for it. Really neat local art was throughout our room and the lodge. We really enjoyed it. My husband and I are not foodies. So, we don't usually gush over food or go out of our way to find it. The dinner at the Inn was the best I've ever eaten. We've already asked the in-laws for a repeat Christmas gift. Did I mention they kept our four kids while we were gone? Simply a small piece of heaven on Lummi Island.
(5)Becky R.
Excellent food, service and views in the small restaurant by the B&B. Excellent homemade pie and salad. We were riding our bikes around the island and stopped for a light lunch and coffee. Not expensive, views of the ocean while you eat and very friendly staff. (The yelp review says closed today, but thats only the big restaurant.)
(5)Tselani R.
I admit to being a bit skeptical when making my reservation for the Willows Inn. I had called several months prior to get a gift certificate as a present for my husband. The person I spoke to and emailed didn't seem interested in my business, and emailed me a poorly designed gift certificate in Excel which I then had to print out. Now that we've stayed at Willows and eaten in their amazing restaurant, my perception has completely changed. We went during dry dock when there's only a passenger ferry to the island. At first I wasn't crazy about the idea of not having our car. However the county does run a well organized and on-time shuttle and the Willows has one of their own, so getting around was no problem. For two days we were the only guests at the main inn, so it was calm and quiet which we loved. We played bocci ball and hopped in the hot tub every night. We each had a 90 minute massage with Rebecca and we both agree it's the best massage we've ever had. She has extremely strong hands and knack for finding all the trouble spots. The main reason we came was for the restaurant. My husband and I are both culinary professionals and are quite particular about food, especially when we go out for dinner. We were blown away by the quality, creativity, friendliness, of the service and sheer genius. The chef is talented, humble, and serves dishes you won't find any where else. My husband chose the juice pairings which were outstanding, while I opted for the wine - also exceptional. It is one of those meals of a lifetime and not to be missed if you love and appreciate food. The staff is friendly and welcoming, doing everything they can to really make you feel at home. For nights when you're not eating at the main restaurant, we thought the menu at The Beach Store Cafe was exceptionally good. If you're looking for a relaxing place to really get away from it all and you appreciate food, this place is worth traveling to.
(5)Josh C.
We recently returned from celebrating our 3rd anniversary at The Willows Inn. Worth the hype we've heard about for years. Prix Fixe dinner - an experience to remember, particularly with the wine pairing. To be sure, the most extravagant dinner we've shared, and worth every penny. The visits by the chef and sous chefs, as well as the attentive care of the servers - a great addition. Our table by the window gave us a great view of the San Juans at sunset. We stayed in the Farm House Suite on Nettles Farm - a well-appointed place, perfect for us. Only downfall - some of the chefs live upstairs, came home at 1:15 a.m., to enjoy some music. If you reserve, you might want to check with the concierge to see if there are residents above. Beautiful place to stay, especially when staying only 100 yards from the food you'll eat at the Willows. Breakfast - nearly as good as the dinner! We'll be back, probably in a few years, but we'll be back.
(5)Dilbert D.
Everything about Willows Inn was excellent. Stayed in the Cabin--loved it (very private and great view). Staff were nice and the whole establishment is laid back and helps put you in vacation mode. Came here to try the food.....Thanks for the most delicious combination of art and food I have ever experienced---the full-on sit down dinner is an experience that won't be forgotten if you appreciate fine food. The breakfasts (included with stay) were fantastic too. As for the spot-prawns on the porch, not my cup of tea, but neat to try. Willows Inn has beat out Picco (Marin county California), as my #1 lifetime dining experience thus far! Woohoo
(5)Katie M.
This is was hands down, the best meal I've ever had! My boyfriend gifted me this getaway for my birthday after reading the New York Times review of the rising chef Blaine Wetzel and the charming Winslow Inn. We've been looking forward to it for months and it totally lived up to our expectations. The inn was cozy and quaint, yet still sleek and fancy. We stayed in the sunset room which had an incredible view from the window looking out over the Sound and islands beyond. Dinner was set at five course, but they brought about 5 other appetizers before getting started, making it more like a 10 course meal. We also got the juice pairing, which was fantastic! Some highlights: a small cubed of smoked salmon arriving in a bamboo heated box eaten with your hands, garden potatoes with Havarti cheese, Lummi native harvested crab meat with fresh foraged seaweed garnish with lemon and olive oil, elder flower juice. All around, an amazing night. Totally worth it and would recommend it to anyone interested in fantastic food/locally sourced/slow movement/island getaway.
(5)Danielle T.
Stop yelping right now, make the reservation NOW, pack an extra pair of underwear and get moving. GO GO GO! This is salvation here! This place is the best food experience I have ever had. I still see grand visions of smoked sunflower root, salmon, truffle puree, and the simple pleasure of phenomenal bread. Eating stinging nettles was the biggest thrill of my life. Nothing I say here will do this justice. Go, walk around the kitchen, drink phenomenal cocktails and be wowed by the staff that has trained everywhere from Noma, to Fat Duck, to 11 Madison Park, to Alinea. RIGHT??
(5)Adrian S.
This place is going to give my perennial favorite--The Herb Farm--a run for the money. Driving around the island before dinner, I saw the chefs foraging for plants and herbs. They're serious about their food. They started out by bringing out wonderful little "snacks:" Baked sunflower roots resting on a bed of what looked to be dried grass in a little cedar box, a wonderful crispy crepe with salmon roe, a pickled oyster with Sorrel on the half shell, toasted kale with truffle and rye, baked beets with berries and goat's milk, a shiitake mushroom on a hot stone, the best smoked salmon I've ever had, bread with pan drippings (chicken), crispy halibut skins with razor clams, green apple and buttermilk, and flax bites. For dinner there was organic greens with geoduck and watercress, wonderful (mild) grilled onions with grapes and thyme, Dungeness crab with horseradish and brown butter, charred frisée (endive), and huckleberries with woodruff and malt. All in all: excellent! Oh, and make sure you go for the wine pairings...perfect. The tab for two with wine pairings and a nice tip was 600 clams. I stayed at the inn, and would warn you that the dog friendly room is tiny. Also, if you stay over it includes a wonderful breakfast. Foodie nirvana.
(5)Cathy G.
We enjoyed a midweek stay - and the laid-back feeling of the inn when it wasn't full. The Spot Prawn dinner was fabulous! Only concern was the limited range of the wifi. We wanted to stream a movie, check websites for our next travel destinations and check email - but this was impossible from the Cottage (even though there was a router attached to the Cottage wall) Finally we'd recommend the hike up Lummi Mountain via the Baker Reserve.
(4)Philip L.
First things first, the highlight of this experience: dinner. My dinner at the Willows Inn was easily the best meal I've ever had. The flavors were exceptional, the ingredients top-notch, the preparation and presentation wildly creative and the entire experience from service to setting was just fantastic. I don't normally bust out my camera at dinner, but felt compelled to numerous times. Oysters set on a bowl filled with glacier blue ice and river rocks. Salad greens with "dirt" and angelica sauce. Rose ice cream with sugar-coated wildflowers surrounded by lemon mint shave ice. Just gorgeous creations to look at, not to mention eat. The meal was a knockout from start to finish. The main course was lamb shoulder that was so tender and succulent it practically melted. Another stellar dish I can't do justice to in writing was lardo and fresh peas in a sort of divine pea soup. And the desert mentioned above will absolutely haunt my dreams. Also, it may be inconsequential to most people, but I don't eat gluten, and the gluten-free bread made by the sous-chef is hands down the best I've ever had. My girlfriend and I downed two baskets in no time. The restaurant itself would be the easiest 5 Stars I've ever given on Yelp. The rest of the experience at Willows Inn was pleasant, but nowhere near the caliber of the dinner. We stayed in the yurt out on the Nettles Farm, which was lovely. The room was large and comfortable with a great kitchen. As is, the room prices seem a bit much for what they are, but they're on a hot streak so I don't blame them for capitalizing on it. We had prawns on the deck the following night, which to be honest, was a bit of a letdown. The prawns were fresh and delicious and the salads we had were definitely tasty. A good fit for a quaint island resort, but when guests are primed from a dinner at a world class restaurant, it's a bit of a curve ball. I'll definitely try and make my way back to the Willows, if it's possible to get a table again this year. Well worth a night for the truly amazing dinner.
(4)Andrew F.
Best meal of my life. Perfectly rustic setting, gorgeous sunset, impeccable presentation, very professional and courteous staff. Quantities were just right, too. Further kudos for not overcrowding the dining room, allowing us a degree of privacy at dinner (which is getting to be extremely rare).
(5)Alexis K.
Saw Willows Inn on Today show as the top 10 places to fly to and have dinner! Told my boyfriend about and he quickly found it was on the NY Times top 10 places to eat, and quickly booked us a dinner there. Absolutely the best dinner we have had in our lives. Service is excellent, food is innovative,extremely friendly,Chef Blaine Wetzel is amazingly talented, and the wine and cocktails are awesome too. This is a most go to destination. You should only be so lucky, it's worth every penny. I will be back but this time we will stay on the Island for a few days!
(5)S O.
Smoked Salmon- The first pre-dinner snack was served in a wooden box, where smoke puffed out dramatically when you opened it. But honestly, was awful. Having eaten some of the best smoked salmon in Alaska: this was dry and tasted very ashy. Salmon Roe Rolls- This was a thin tube-like pastry filled with roe and cream and chives. The roe was wonderful and burst in your mouth. Kelp w/ truffle- Kelp was deep fried crispy in butter and had some savory truffle crumble on the top. One of our favorites of the night. Nettle's farm veggies and dip- We stayed at the Nettles farm cabin on our first visit out here, so we appreciated the fresh veggies. The dip was light (and served in a mini flower pot) and the veggies came covered in, at first glace looked like dirt. We asked the waiter and it he said it was ground nuts mixed with stout and other ingredients. It had a crunch texture and had a good burnt taste to it. Local caught herring w/ parsley- This was served in a sardine tin, the fish was slightly citrusy and sweet kind of like Swedish pickled herring. I enjoyed the bits that had parsley on it, but I didn't care for it much. Cod on sauerkraut and potato chip- Overall I didn't think the cod was seasoned too well. I enjoyed the chip and wish that I could have understand what the waitress was trying to tell us. Pickled Oysters- Another dish, which was wonderful. I've never had pickled oysters before and they were perfect. The presentation was also very pretty served on a bed of iced rocks. Dungeness Crab meat- A pile of crabmeat with a light lemon juice on it. Can't go wrong with that! Fresh-baked bread w/ local butter- We were seated right in front of the kitchen, so I anticipated getting the bread since I could see it baking in the woodfire oven. I enjoyed the crusty end pieces the best. *Clams on cucumbers & potatoes - The presentation was beautiful with the clams resting on top of circles of cumbers and tomato. They were garnished with dill sauce and a waterfall of horseradish snow. Herring eggs- They were lain in kelp and had tasted of it. They were blanched in hot water and slightly overdone. *Spot Prawns w/ Kohlrabi and seaweed- They say they keep the prawns alive in a tank outside the kitchen and you can tell because of how soft they were. BBQ Oysters on tequila salt- Another favorite, they were warm and spicy. I enjoyed the use of fennel seed in there. *Purple Chantrelles and other wild mushrooms with fresh cheese- We are avid mushroom pickers and we grilled the waiter about where they went foraging: Mt Baker and the Lummi Island Mountain area. There were raw thinly sliced purple chanterelles, cooked boletus, pig ears, and orange chanterelles. The cheese simply melted in your mouth. Nettles Farm Chicken dipping sauce- We joked that we had seen this chicken when we had stayed at the farm. The sauce was very dark and very rich. Perfect right before the main course. *Keta salmon w/ mustard sauce, radishes, and woodruff- This was just beautiful to look at: the radish was arranged leaning on top of blanched celery slices so it looked like origami. The mustard sauce with the whole mustard seeds in it went very well with the salmon. *Apple sorbet w/ buttermilk. Sliced apples and circles of caramelized licorice- This was very light, the green apples added a perfect amount of sourness. I usually don't care for licorice, but it was not overwhelming. Chocolate and nut Crème Brule- We joked after the dessert that there was still more to come and here this came. The brown sugar was caramelized a big too hard, in my experience it's usually just a thin layer and that made it taste more like propane than it should. Flax bar- Delicious. I could only manage a bit since I was so full, I wish I could have wrapped it up for later. My only complaint would be about the service. In a restaurant setting where people are really going to want to hear about what they are eating, why would you hire a waitress with such a thick accent that it is difficult to comprehend what they are saying. I would have asked more questions about the food had I been confident that she would be able to give me an answer that I could understand. We had to place our reservation two weeks in advance. There was already a waiting list as they give "preference to Inn guests." When we stayed at the Inn, we had not been able to get a table. So make sure you have a reservation. I'm not sure If I would call this one of the greatest restaurants in the world, but it's the best place to eat for a special night out in Bellingham especially since the Nimbus was closed down.
(4)Work Out G.
The food was interesting, but not delicious. I deducted one star because one month after I made the reservation for the single seating dinner, they sent an e-mail raising the price by $30. Nice try but not worth the money. There are much better restaurants on San Juan Island and Galiano Island.
(2)Kerry L.
I would give the Willows Inn restaurant 6 stars if I could. While I stayed at the inn proper, it was nothing special. Not bad, just not exceptional in any way. The property is lovely, the island is charming and the people were friendly and professional. The complimentary full breakfast is indeed quite filling, and quite tasty. The real reason to go, of course, is for dinner. My companion and I were charmed to see the chefs in the garden gathering food for dinner, and then later I saw one on the side of the road doing some foraging. We were also intrigued by the smells coming from the smokehouse, and looked forward to tasting its products. We were not disappointed. Our dinner meal consisted of five proper courses and 10 small "snacks," as well as a bottomless bowl of warm bread served with house-churned butter and chicken drippings. Most ingredients were farmed, fished or foraged on or near the island, and much of the meal was vegetable- and seafood-based, with the notable exception of a venison course starting the large plate portion of the service. The snacks ranged a bit in flavor profile and complexity, with a grilled oyster topped with tequila sauce taking the prize as my personal favorite bite of the evening. My companion preferred the alderwood smoked salmon, served in a two-bite portion, unadorned, on a wood plank. A notable course was our mid-meal vegetable, a dish of the first peas of spring, served whole and pureed, with pea vines and flowers, and a bit of pork fat. The meal was capped off with a simple dessert of fresh strawberries and strawberry sorbet with lavender. I could go on and list every dish, but that's not necessary; you get the idea. The food was fresh and masterfully prepared with care, skill, and creativity. As for the atmosphere, the restaurant describes itself as "casual," and I would agree that the vibe is distinctly laid back. The guests were dressed in smart-casual attire, and more outgoing diners were chatting with the guests at neighboring tables. When the sun began to set on the water, about half the dining room emptied onto the deck to take in the view. This was most certainly a unique dining experience for me, and one I would enthusiastically recommend to anyone who appreciates this kind of thing. Those who believe that three hours and more than a dozen dishes is too much of a fuss should stay away.
(5)Ian B.
5* for the food, setting, friendliness and amenities. Less one star for room comfort (small bed). --------------------------------------------------Â-- Stunning food, beautiful setting. Dinner was among the top meals I've ever had... the fact that isn't wasn't "perfect" ( the clams were imaginative but not great) made it even better, as opposed to the likes of the Herb Farm or French Laundry, where there is no sloppiness and things are almost a show. Stars of the meal - smoked fresh salmon, worlds best tomato salad, an amazingly creative crisped kale with truffle, and a berry dessert that blew our stuffed minds. Main course was a perfectly prepared duck fillet. Go here. The inn is lovely, the food is among the best in the world. The only negative? The bed in our room (High Tide) was quite small. Any inn in this price range that isn't offering at least a queen bed (preferably king) needs to rethink.
(4)Tom M.
I chose to take my wife to Willows Inn on the strength of the NYT review that ordained humble Lummi Island as one of the top 10 places worldwide worth travel to eat. What I lacked in originality, I made up for in "speed to act" and was fortunate enough to not only book a room, but a very nice room at that - the Sunset room. Most of what we experienced was deserving of five stars. Consistent with the NYT review, the food served by Chef Blaine and his attentive dinner crew was outstanding. Most memorable was the green apple sorbet with licorice crisps, the delicious halibut sourced within eyesight of the Inn and the home canned tuna appetizer we shared on the lovely deck. It was also a particularly nice touch to see the chef and his crew working together to make the evening a special one for the guests. While the dinner service was five star quality, and the view and location equal to that rating, it is probably fair to say that the Inn itself is an aspirational five -- or a work-in-progress four. There is a distinct sense that the owner hit the jackpot in finding his new chef (on Craigslist, we learned) and while the intentions are definitely headed the right direction, it is hard to give the Inn a five star rating...yet. The biggest "disappointment" for us was the breakfast service (which did not feature the dinner crew or chef). The food we had did not compare remotely with the evening fare, and the service, while pleasant, was inattentive and relatively inexperienced. For example, it is not a forgivable sin to run out of coffee in the Northwest during a breakfast service; however, not only did our cups go dry, but I noticed several of the otherwise jolly workers helping themselves to the brew in back prior to the guests being served. Nothing dramatic, but after the dinner we had the night before, it was somewhat jarring. Nevertheless, the Inn is a lovely getaway with a view and experience that is unlikely to disappoint. Hopefully the ferry service problem can get resolved. We would definitely go back and have recommended to many of our friends to get chummy at Lummi.
(4)Debbie M.
Went to Willows Inn February 13-14 2011 after the renovation, because it was listed #2 for top 41 places to go in 2011 by the New York Times. It's only a 2 hr drive from Seattle and a 10 minute ferry ride from Lummi Indian Reservation. We stayed in the yurt, which is a 500 sq ft circular structure with a full kitchen, wood stove, gas stove, and bathhouse with a compost toilet at the Nettles Farm for two days. The yurt is a 3 minute drive from the Bed & Breakfast and it was great being in the middle of nature with a hot wood stove without toughing it out too much. The 5 course dinner was whole reason for going to Willows and fortunately Willows made arrangements for a babysitter, so that we could enjoy the meal of a lifetime. Turned out be be more of a 10 course meal with: Smoked reef net Salmon, Potato chips w/ Cod & sauerkraut, Oysters, Bread w/ fresh butter, Seaweed Salad, Roasted beet root w/ seeds and tarragon, Wild mushrooms w/ fresh cheese and woodruff, Nettles farm potatoes w/ havarti & buttermilk whey, Slow roasted pork shoulder w/ radishes, celery & mustard sauce, and Bosc pears with walnuts & lemon verbena. Enjoyed the Juice Pairings too, since my husband and I don't drink wine: celery, carrot, apple, lingonberry, elderflower. Definitely will be back for another special occasion. willows-inn.com travel.nytimes.com/2011/… "One of the 10 Restaurants [in the world] Worth a Plane Ride" New York Times, January 7, 2011 "The 41 Places to go [in the world] in 2011" New York Times, January 7, 2011 "Willows Inn, on the tiny San Juan island of Lummi, is about two hours from Seattle by car and ferry. Yet it is about to become a destination restaurant, thanks to its new chef, Blaine Wetzel. The 24-year-old, formerly the protégé of Rene Redzepi at Noma, the Copenhagen restaurant that was ranked the "best restaurant in the world" for 2010 by S. Pellegrino, took over the kitchen at Willows last year." New York Times, Travel Section, January 7, 2011
(5)Michelle R.
I have been to Willows Inn three times with various friends and family. I have not reviewed because I did not think I could add to the discourse. HOWEVER, I just could not leave there again without commenting that this is an outstanding value and certainly a treasure. We have been treated like long lost valued friends by all of the staff. Yes, it is pricey and left to the "treat" category. But the food and the service and the atmosphere are so northwest. It is unpretentious, gracious and quite amazing. I have eaten in many of the top rated restaurants in the world and what sets them apart is the level of innovation and passion and the guts and inclination to work one's ass off to execute consistently, to look at food in a different way. If you love dinner as performance art the entire experience will delight. It is so peaceful on Lummi Island. The ferry is charming. The beds are so squishy and comfortable and indulgent it makes my ten year old tempurpedic seem austere. Each room has its own charm - today it was one with a steam shower on a rainy Saturday morning. Do yourself a great favor and save your pennies and go!
(5)Chris B.
Sometimes a location can overshadow the food. Sometimes it can enhance the experience exponentially. Many of the ingredients came from a farm five minutes away, and you can see the water where the oyster, salmon and mussels came from. The scenery - and the liquor - will get you drunk. There are four or five amuse bouches before the five-course meal. The ingredients clearly dictate the meal - three of the five courses were strictly vegetarian, but delicious. Foraged mushrooms, homemade cows milk cheese, beets and tarragon, potatoes with havarti and dill. I can't really do it justice. My pork shoulder was sweet and sticky in the best way. Dessert: thinly sliced Bosc pear, walnut ice cream, and iced mead. Elegant, full of flavor, and unexpected. It's such a quiet place - it's obviously an island - no gas station and one general store, but it's beautiful. And quiet in a way I'm definitely not familiar with. On Monday, an off-night when the five-course dinner is not served, we were reading in the living room around 9:30 p.m. and the innkeeper says, "Well, I'm gonna go. Can you shut the lights off and lock up?" We had the place to ourselves, but we didn't raid the fridge.
(5)Andy R.
Absolutely incredible dinning experience! All across the board! Thank you Blaine and staff!!!! Can't wait to return!
(5)Jerome O.
Words can't describe the experience that we had visiting Willows Inn and Lummi Island. A magical place.
(5)Patrick H.
Did not stay at the Inn but went there for dinner and it was an amazing experience! The food was absolutely phenomenal. Cocktails were absolutely delightful and there is a beautiful view.
(5)Brandi S.
If you can afford to eat/stay here, then I can't imagine why you wouldn't! This is an amazing experience, especially if you have a large group since they seat you in a beautiful private room. They are extremely accommodating with vegetarians and I can honestly say I had a few dishes that were better than the meat dishes my family ate. If you're not too strict a vegetarian though, I would at least try the mussels and salmon -- to die for! Some words of caution though: if you do the wine pairing then make sure you get a ride home -- the dishes are so small you will almost certainly get blasted :)
(5)Rob S.
one of the greatest dining experiences ever. The service was impeccable and the vibe was unpretentious. Theater and therapy for the gourmand. The chef and staff deserve the many accolades being given in the press for the distinction and creativity of their tempting and elegant platings of the bounty of the Inn's gardens and local waters. A pricey pleasure to be sure but one to be remembered.
(5)Lola M.
We went for dinner a year ago when the restaurant first featured its new chef and slightly before the enormous surge of its popularity (i.e., back when reservations were easy to get). Back then we liked -- but weren't wowed -- by the food but were concerned by a few service-related details. For example, our lackadaisical hostess, though very kind, forgot to seat us for dinner, did not bring us a bill afterwards (we had to poke around corners and back rooms, just to find her), and then she ended up double-billing us. A year later, they have really upped their game both food- and service-wise. The lackadaisical hostess is nowhere to be seen, and this place is run like a well-oiled machine. We experienced none of the service-related problems of our first visit. I'm thrilled that they managed to iron these things out. Chef Blaine's food has also really matured and evolved in only a year's time. The presentation is well-paced and beautifully choreographed, with young discretely tattooed servers presenting you with a selection of "snacks". Some of them spoke in an undertone when describing the food so it was sometimes difficult to catch what they said, but all of the servers were amiable. The food is definitely a visceral yet cerebral experience. You could easily put a hold on all dinnertime conversation just to marvel at the intricate jewel-like quality of the food. The food is quite "foraged". I wouldn't always describe it as "delicious" or "tasty" in a conventional sense, in that some of these ingredients are simply foods we aren't normally used to eating (like stinging nettles, rose hips, venison heart, sunflower root). So, I think that some people who are more used to a conventional fancy dinner won't necessarily like some of the food taste-wise. However, I would definitely say that there is something almost metaphysical about the food that increases your awareness of the natural world around you. We loved the mismatched silverware, the little stones, mosses and seaweeds, slabs of stone and cedar boxes that decorated the dishes. I also appreciated that several times the servers would encourage us to "eat this with your hands". By the end of the meal the brown paper covering the table top became totally mucky with bread crumbs, truffle oil, etc. This added to the feel of a very nice restaurant that was nonetheless relaxed. There were a surprising amount of young people eating here. We arrived expecting a roomful of Baby Boomers. We like the youthful edge to the place, both in clientele and staff (not that there's anything wrong with B Boomers -- but when a place like this makes the NY Times, you expect a certain demographic). Also a note on the setting: gorgeous. The first time we went, it was February and pitch dark, so we didn't see an iota of the view. This time around, however, we were seated at one of the few window tables, and daylight savings worked in our favor so that we got to enjoy a pristine view. The restaurant has also recently been remodeled, and though we loved the previous decor, the new dark green walls give the place an almost underwater quality and the furnishings are quite beautiful and sophisticated. Lastly, Blaine came up to our table and spent a few minutes talking with us. He seemed like a humble and nice guy -- didn't even introduce himself as the chef. We thought that was pretty cool. Warning: Don't forget to bring cash for the Lummi Island Ferry.
(5)Sam T.
The New York Times was not lying. This place is amazing. We stayed in the farm house suite which was cute and clean. The views were beautiful, the weather perfect, the service excellent and the food.....the food was the best I've ever had. Everyone should try this place once. It's a once in a lifetime experience.
(5)Marjan V.
I have to agree with Mike B. I think the NYT and other critics were seduced by the beauty of the San Juans and the setting but for us driving up from Seattle, we didn't think it was that great. We stayed in the beach house which is right on the beach and has stunning views but the room does not warrant the $315 price tag- $175 at best. There are no fancy sheets or marble showers, just formica cabinets and linoleum. I understand you go there to experience the food but they really shouldn't be charging so much for their rooms. We also walked by the Farmhouse Yurt, thank God we didn't get that room. A yurt, tucked away in a damp wooded area next to the farm. Camping for sure and I'm sure they charged a lot for it. As for the food: it's beautifully presented and very creative, but just not that tasty. You definitely notice the freshness of the ingredients, but there were some dishes that my dining partner and I just flat out didn't like the taste. For $200 with the wine pairing, we were both expecting so much more. I would rather eat at Corson Building where every dish is yummy. In this case, we were impressed with the presentation but did not say wow this is delicious to even one dish. All the hype about it being the next French Laundry--I don't think so. Perhaps for a NY critic where they don't have restaurants that pick their produce right there it may seem amazing and worth wile.
(2)A. H.
This review is for the dining only-we didn't stay the night. This was hands down the best meal I have ever had. In my life. 6 course menu, food so fresh that it was still growing the day before, at the farm behind the inn. Perfectly complemented with this wonderful prosecco. Everything is organic, and the summer chef is from Italy. The meal made me wish I had a bigger stomach. The environment was cozy, it was chilly that night so we sat inside and were able to see the ocean, and the hummingbirds at the flowers on the porch. And the owner was so completely charming. It is no surprise that this place has been written up in every foodie magazine in the Pacific Northwest. A great place for a romantic evening or a family gathering.
(5)Mike S.
If you can afford the price, go. Just go. No need to read all the reviews or find out everything about the restaurant. Just go. The less you know, the better your experience will be.
(5)Melinda L.
Simply the best.beyond believable, by far exceeded expectations! Blaine Wetzel and his staff truly are deserving of comparisons to The French Laundry and owner Riley is a genius. Our brother has eaten at Charlie Trotters and thought this far exceeded it. We stayed at the cottage unit--wow! Just can't figure out how they deliver such quality at such a reasonable price. Would go back in a heartbeat.
(5)Gina N.
**This review is solely for the dinner.** We learned about this restaurant in the last edition of sunset magazine. Because we had a trip planned to seattle, we thought it'll be the perfect opportunity to check it out for our anniversary. The NY Times named it the top 10 restaurants worth flying to, and that it may just be the next French Laundry? (IMO, I've eaten at TFL & it wasn't exactly the same calibur as TFL but similar concept). We landed reservations despite not staying at the inn & you can call 2 weeks in advance. (FYI, if you stay at the inn, you're guaranteed reservations for dinner). Us and another couple made a day trip out of it as we had to head to lummi island, which is nearly 2 hours north of seattle. We drove around the island a couple of times (yes it's that small!) and spent some time on the beach. You can also visit the nettles farm down the road from the inn, where ingredients from the restaurant are grown. The ferry ride that takes you to the island leaves every hour, and the last ferry to leave the island is at midnite. Dinner lasts about 3 hours, and there's only one seating (7pm). The restaurant is small, with about a dozen tables and a few on the patio. The setting is absolutely breathtaking as you are overlooking the water. We were lucky enough to come on warm sunny day. We learned that the seating time is arranged perfectly to go with the sunset. How romantic! We arrived a little early and played a game of bocce to kill some time there. I won't go over the details of every single dish bc the menu changes, but I do want to mention that it was one of the best meals ever. Seafood locally caught, veggies locally grown. I especially love the artistic and unique presentation of each dish. We received 7 (yes...SEVEN!!!) amouse bouche before our "5 course meal" even came out. Even then, we received additional treats and a special "anniversary" creme brulee for a total of 14 courses! Did i mention bottomless prosecco during the amouse bouche rounds?!! yes. You NEVER get that at a high end restaurant. All of us thoroughly enjoyed our meal, and better, it was in a really intimate and "casual" setting. Chef Blaine has made a name for himself and this inn, and it's crazy to know that he's only in his 20s! He's an awesome guy & we're glad we got to meet him. With his talent at such a young age, he's going to be the next Thomas Keller! We got a tour of the kitchen and chatted with him after dinner and he is soooo down to earth. When he learned where we were from, that brought up great conversation about the food scene in the bay area. Come to find out, him and James Syhabout are buddies (small world?). For those of you who happen to be in the seattle/WA area Nov 20th, James is flying out there to do a joint dinner tasting menu with Blaine. How awesome will that combo be right? I tried to convince him to do a joint session in Oakland...but we'll see ;) Would highly recommend this place for anyone who appreciates the love of food at it's finest!!!
(4)Christine K.
The best dinner I've ever had! It is Farm-to-Table and every bites were so fresh with local ingredients. Well prepared and presented. Not only foods but also services were so excellent. The house I stayed was so cozy and clean, and had a great ocean view. I will definitely come back.
(5)Tanya J.
I do not think anything I could possibly say in this review could do this place justice! The only thing I would advise is, the experience we had from accommodations to Chef Blaine Wetzel's tasting dinner blew our socks off and is 10000% worth it if you are considering it. I would also say that we did this adventure as a group which was perfect but a romantic getaway for two might be another special reason to come here. The island of Lummi is quaint, delightful, small and just what you would expect from a charming San Juan island. Let me give a few highlights... Accommodations: With our group of 7, we booked the Beach House through Willows Inn. Um, yeah.. totally gorgeous. It was the perfect beach-side house overlooking the water, fit with spacious rooms, a cozy living room, a large dining area and kitchen and even a BBQ outside. I could have stayed here all summer! Regret: why the hell did we only book one night here? This would have made the perfect 2 night accommodation with some in beach house cooking our second night. Lesson learned. Willows Inn Dinner: After friends informed us about Chef Blaine Wetzel, one of Food & Wine's Best New Chef's for 2012, we were very curious in trying the tasting dinner here. With 1 pescatarian (no dairy), 2 vegetarians and the rest who will eat anything exotic or not, Willows Inn kindly agreed to accommodate our dietary restrictions and so dinner was highly anticipated since booking. Now, without the menu in hand I really can't tell you what we actually ate between the 20 snacks and 5 mains but what I will say is that it was culinary creativity at its finest. Our food was adorned at times with edible flowers, each thing we ate well explained where your mouth was watering by the end of the lengthy descriptions, which always included the focus of harvesting all ingredients just that day. Over the course of 5 hours we were served wonderful items in a private room and everyone (excluding myself) also opted for the selected wine pairings as well. It was the most amazing meal I had ever had. As great as it was, however, the only small complaint I had was at times the vegetarians were a little bit shafted. We had to laugh as during one serving, others had salmon, we had one piece of broccoli. It was damn good single piece of broccoli but maybe a few more pieces would have made us feel even a little bit better. Advice: Pace yourself with the wine, too. Due to the wonderful length of this entire experience you'll need your stamina to stick with it through the night. At the end of the night we couldn't resist asking Chef Blaine for a photo! He's so young and very nice! Complimentary Breakfast: We got up early (for us) to indulge in the Willows Inn breakfast, a pre-selected plate full of yumminess. It was delicious alright - a herb and pepper frittata, cream potato square, delicious cranberry scone and yogurt topped with berries. It hit the spot from the food hangover (and for others, other hangover) we had from the night before. So in a nutshell this was our amazing experience. Truly Amazing! This experience was by no means cheap by any stretch of the imagination, however, we were all extremely happy we did this. It was so well worth it and my expectations were very much exceeded! Definitely a culinary and beach adventure like I've never experienced and am so glad we got to do it!
(5)Scott S.
Quick update: Upon packing, I had a angry housecleaner come by the room -as I was getting things packed up. She was very annoyed that I hadn't left the room yet, even though I had negotiated a late check out the front desk (they didn't have anyone booked for today) while my wife had a massage. Not enough to knock off a star, but enough to make it so that I'm not leaving on a high note... A shame, really. Original review: My wife and I came here for our babymoon (due in 22 days). Every minute was perfect. Blaine and company are extraordinary and humble. If you haven't already been out here, you need to make the trip immediately. Get the Compass Rose Beach House... 1 bedroom with a loft, full kitchen, dining room, wifi, even a great stereo with speakers throughout the house and a place to plug in your iPhone. Breakfast is served at a place up the street called Beach Cafe (or some such thing - separate review), price is included in the room rate. Oh one thing to note, the ferry is cash (or check) only and costs $20 for two people and a car. Crossing only takes a few minutes, and as far as I have been able to tell doesn't really run on a schedule, just goes back and forth all day. (but I could be wrong about that.)
(5)j l.
Came here with friends to stay overnight and eat at the Inn's restaurant. From start to finish, it was a great experience. Make no mistake, if you're staying here you will have no choice but to let go of the city bustle and relax. We reserved the Honeysuckle and Sunrise rooms. The rooms are nicely decorated and quaint. The Sunrise has a larger bed than the Honeysuckle. The employees are friendly and helpful with suggestions and directions. The restaurant is sublime. We were especially impressed with the service, noting that everyone (including the chefs) pitched in to serve, remove plates, and refold napkins. Each snack and main dish was a celebration of the island's seafood and produce. There were many standouts, including a smoked oyster in a cedar box, a perfectly smoked piece of salmon, and venison tartare with fresh baby herbs. The juice pairing was fun. A couple of my friends opted for the wine pairing, which they thoroughly enjoyed. At the end of the meal, we had a chance to peek in the kitchen and chat a little with Chef Wetzel, who kindly put up with our gawking and picture taking. A memorable meal and a memorable location!
(5)Dana Z.
Wow. How can one encapsulate the experience of this restaurant in words cause it certainly was a feast for the senses that makes words fall flat. I guess I'll start from the beginning (the very best place to start). It began with the arrival of my "Bon Appetit" Magazine for May 2013 where the Willows Inn restaurant was rated as one of the top destination places to eat in America. Well, I'll be, I'm going there in one month an retreat, maybe we should eat there. Called them up and found out the price was $150 a person, not counting drinks. Whoa Nelly! I'm a foodie and all but is any place worth that much cash out for one evening?? A friend and restaurant owner nearly had a kitten when I told her I was thinking about going to the place, not sure about spending that kind of money for a meal. She urged me to make reservation, which they only take from non-guests 2 weeks or more in advance. (Which I did) Then she suggested watching the movie "3 Stars" which is all about the Michelin star rating system and highlights restaurants that have 3 stars or more and the politics of it all. (Great movie BTW, make sure and watch it before you go. Its like watching a movie of an Opera before you go so you can enjoy the experience more.) The reason this movie is important to augment your experience here is that Blaine Wetzel, the head chef of the Willows worked under the highly acclaimed and 3 Michelin star chef, Rene Redzepi's chef at Noma in Copenhagen. The movie spent quite a bit of time on Noma and Rene so you get an intimate view into this style of restaurant and the food. Okay, I was in for a penny, in for a pound at this point. I won't make poetry of the food, even though I could, and I won't go on and on about how perfect they made the experience with all the attention to details, even though I could. I will just say if you have a chance and the money to do this experience, DO IT! Utterly amazing and fun. One tip though, if you have a big eater, like my hubby is, feed them first before you go. Don't go super hungry, cause even though there are 16 or so courses, much of them are one of two bites. Which was perfect for me and my dinning partner but hubby would of ended up eating one of the staff. Also, this is a fantastic experience that lasts from 6-10pm. Don't rush it and enjoy. One couple left early as one of the dinning partners go a wee bit drunk, what a waste.
(5)Amanda M.
Oh my, where to start. Hands down, our dinner at the Willows Inn was THE best dinner of our lives... despite some stiff competition! Blaine Wetzel is a genius with using local, seasonal ingredients and showing them off at their finest, keeping his dishes simple (ostensibly!) and the flavors clean, focusing on the finest aspects of each ingredient. Adequately describing our dinner on paper is impossible, First of all, there were 16 awe-inspiring courses! Most were small bites, with 6 "main" courses, all of it seasonal and locally sourced. A number of foraged ingredients were featured (nettles, mushrooms, salmonberry), as well as a variety of seafood from around the Puget Sound. The most memorable dish had to be the one of the simplest, ironically - a petite fillet of Lummi Island sockeye salmon, caught nearby that morning, smoked all afternoon and served to us that night! It held it's own, with no garnishes or sauces to distract from its rich, mouth-watering goodness. Our other favorites included the stewed nettles with house made cheese and salmonberry shoots, perfectly cooked sable fish (black cod) with black trumpet mushrooms and crushed herbs, and a beautiful bite of crispy crepe with feather-light salmon roe. One of the dessert courses featured sweet potatoes with the most incredible slightly-sweetened toasted mixed nuts (I think the nuts were toasted in browned butter... they seriously tasted like candy!). Four out of five wine pairings were from Washington/Oregon, too. Don't miss the juice pairings - at least one of you might need to drive, after all, and the juices are memorable by themselves! (pine juice?! yum!) The service is impeccable. The chefs double as servers, too, so you may even get to exchange a word with Blaine Wetzel himself as he unassumingly brings you your next course. I suppose capping the restaurant at a very intimate 10 tables make it easier to provide such a unique experience. The whole dinner was completely unforgettable... I can't come up with adequate words to describe it! It's amazing to think that you could come back again and again and never get the same menu twice, as it changes constantly. If cost is a factor, take my advice to pinch pennies for a while and save up so you can celebrate a special occasion at the Willows Inn - it will be money very well spent.
(5)Nayha M.
There's not much point of my reviewing this place since almost everyone has rightfully given it five stars and many lovely and accurate descriptions have already been written :) I will just reiterate that if you're going to be in the general vicinity of Lummi Island and are up for spending some moola on superb food, this is the place to go. You may as well make a night or weekend of it and stay at Inn. Some very good friends booked us a room and dinner here as a honeymoon surprise, and it was awesome being able to spend the night in a beachside cottage (the "high tide" room) after having one of the best meals of my life! I didn't know a single mushroom or piece of salmon could be so tasty... We had the wine pairings since it was already paid for, but I would try one each of the wine and juice pairings as the latter looked really interesting. Be sure to check out breakfast at their Beach Cafe the next day! Dollars: I actually have no idea since it was THE BEST GIFT EVER!!!!
(5)Tomas G.
Here is the review for our bed and breakfast (If I could give the room separate stars than the restaurant, it would get 2 stars: Reviewed December 18, 2011 We stayed in the Sunset Room. For the money, the room itself does not even come close to every other bed and breakfast we've stayed in. It was small, the carpet was stained and dirty and the shower head had such high, concentrated pressure that it was painful. The view was beautiful, but limited by the small window. The room itself would have been fine, but the price (225) was so disproportionate to the quality that it was dissapointing, even having read some of the reviews. This room should be $80, which would make staying there for the wonderful food completely worthwhile and we would have ended up spending our money on those delicious cocktails. As it was, the price of the room makes this a place we won't go to again, at least to stay the night. The lounge area has a great roaring fire and a killer bar with a good looking and highly skilled bartender. The lounge area raised the review of the room to average because the price to room ration here is way out of balance. The restaurant will be reviewed separately because that is another story... Note: the lady at the desk indicated that were going to remodel the rooms - this is great, but if remodelling the rooms means they are going to charge even more for them, then this place, even with it's restaurant, will simply not be worth it for anyone but the wealthiest of the wealthy. Let's hope they figure that out....
(5)Deb M.
I guess I'm not into the slow food thing - I ended up taking a nap between courses. The food was really good, but I prefer to not stretch my dinner over several hours. Place was OK, nothing special. Great view from the front deck and I assume the front room (we had a back room, pretty basic). Nice and quiet. Friendly staff. Way overpriced for both dinner and room, and I just got notification of yet another jump ($85 to $105 for dinner...yikes).
(2)Bob C.
I stayed at the Willows Inn late last September, about one month after chef Blaine Wetzel had arrived, and the dinner price then was $55. When I stayed there about 6 weeks ago, in early June, the dinner was basically the same but the price had risen to $85....still reasonable given the quality of Blaine's cuisine. But, now, the price has increased again, to $105 (about $150 with one glass of wine..$14...tax/tip), which is NOT reasonable and indicates that the owner is taking unfair advantage of all the glowing reviews Blaine has received (and deserves!). Add to this the price of a room and the experience becomes very pricey, indeed. Sadly, the Willows Inn has become a place for the rich.
(2)Jane L.
Comfortable living room and roaring fire welcomed us in on a gray, rainy evening. Great breakfast the next morning. Scones were melt-in-your-mouth good. Sunrise room is big and comfortable however the bed is best if you're looking for twin beds or are shorter than 5' 8" - our feet noted the metal joiner at the bottom of the bed. All in all a fun get away.
(4)Eileen S.
My husband and I stayed 2 nights in the Haven Room for our 25th anniversary. The room is fabulous whether sunny or rainy with a cozy fireplace, wonderful deep tub and steam shower. We had a nice view of the sea and a wonderful balcony to enjoy a nice glass or two of wine. The accomodations were wonderful and staff very accomodating. The highlight of our trip was a wonderful dinner prepared by Chef Blaine and his group of talented chefs and servers. We have traveled all over the world and both of us agree this was the best meal we have ever had. The charm of the inn, the ambience of the setting sun and a meal which was so thoughtfully and skillfully prepared created a fabulous 25th anniversary.
(5)Will H.
Most epic! The staff was incredibly professional, food was great (especially considering all ingredients were completely local) and the setting could not have been more ideal. I could very well write paragraphs about our experience, but as with the restaurant itself, simplicity rules the day. We will be back.
(5)Cory P.
something about watching the sunset over the San Juan's while you're enjoying the best prix fixe you've ever had. i have yet to have a food experience as special as our meal at willows inn.
(5)Bill K.
Stunning. Simply stunning. The food. The presentation. The service. And, (to respond to one of the negative reviewers) yes, the setting - though this food could have been served in a closet and been more than satisfying. One of the 10 restaurants in the world worth getting on a plane for (NYT)? Yes. Fly here, drive here, bike here like we did. It doesn't matter, just get here. You'll never forget the meal. Thanks so much to Chef Blaine, his outstanding sous-chef and everyone else on his crew for a truly rich and memorable evening.
(5)Karen N.
This review is actually for the small cafe downstairs that is OWNED by The Willows Inn and is ON the Willows Inn property. (review was previously removed because yelp decided that I didn't have a "first hand experience" to review The Willow Inn itself) Unfortunately the Taproot Cafe does not have a separate yelp page for separate reviews. We were here over Memorial Day Weekend which is also the Art weekend on Lummi Island. The cafe was a tad busy when we got there, and there was only one waitress. We didnt get to put in our drink order till we had been sitting there for about 20 min, then it was another 20 min before we actually got our beer and drip coffee. We ordered our food and sat back to enjoy the atmosphere on the porch. An HOUR later, we decided to move to a table inside (5 feet away) because it was getting a little chilly. After waiting another 20 min, we finally asked where our order was. They said......it would be another 6 minutes....our sandwiches were JUST then being put in the oven. After another 15 min, we finally got our food......and was told that it took so long because we changed tables......which our server saw us do. They were out of cole slaw but offered to bring us potato salad, which never did come. The food itself was pretty good, but was dampered by the slow inattentive service.
(1)Robin L.
Like everyone else, this place went on our list after the NY Times article. We had dinner and stayed overnight as a kick-off to a mini-vacation in the San Juan Islands. If you have a room for the night, you automatically have a reservation for dinner if you so choose (which you would be an idiot not to). We started with cocktails on the deck and watched the sun set after a gloriously sunny afternoon. The eagles were flying - it was all very picturesque. I had the Lemon Drop while the hubs had the Manhattan. Both well-crafted, balanced cocktails. Dinner comes with a menu that I would basically ignore. It is so hard to summarize the courses that they might as well not try because the menu makes you scrunch up your eyebrows in confusion, as it all sounds, well, wierd. But trust the chef - it is delicious. The first course was really like several amouse-bouches in a row. All were presented like little gifts. A cedar box opened to a puff of smoke with delicously cured salmon inside. Oysters on the half-shell served on a bed of frozen rocks. Baby radishes in green avocado mousse and toasted malt and barley "dirt." Edible flowers in brown butter spread on crostini. It went on and on. The remainder of the courses were fresh-tasting and delicious. Young veggies with fresh cheeses. Beautiful fish. Unctuous pork. And a wildly inventive dessert of apple and buttermilk sorbets with disks of fresh apple and anise brittle. Our room (the Honeysuckle Room) was bright and airy. Big king bed with nice linens and a skylight directly above to watch the stars at night. We slept well after that dinner! Breakfast is included in the price of your room. It was delicious - not quite on the amazing level as dinner, but quite good. It consisted of a spring onion omelet, bacon, and cornbread cake with rhubarb compote. Plus orange juice and coffee. This is a relaxing place for a lovely meal and a quiet getaway. We strolled on the beach, checked out Nettles Farm (chicks!), watched the stars in the hot tub, and savored the quiet (no TV or WiFi here!). Can't wait until I have an excuse to go here again.
(5)jack a.
a pretty fantastic place for a quiet get-away! we booked the whole place out for a mid-spring overnight wedding, 25 people. we had also looked at the captain whidbey, and the inn at whidbey, and the inn at ships bay on orcas island. All were nice, but Willows won us over: a little more off the beaten track, just the size we wanted so we could invade and totally occupy without paparazzi sneaking in, easier ferry connections than the san juans, competitive pricing, better common areas for hanging out, and it hit the sweet spot of feeling both very nice yet relaxing and homey. it's right on the road, which at first seemed lame, but actually only about one slow car an hour actually goes by, so the road may as well be a sidewalk. i guess the downside for many might be that lummi is about the quietest island you can imagine - there is barely even a store on it. like harrison ford said: "it's an island!! if you didn't bring it, it's NOT HERE." but that was part of the charm for us. the views are great, even for the san juans. the beautiful dining room, porch, common room, and several of the lodgings look out over water and sunset. the little bar on the ground floor is informal and serves great food and beer. the details are managed very well -- very clean, very friendly, and the dinners are seriously, seriously fantastic without being showy. there's a variety of rooms, sizes, styles, views, but they are all comfortable and great. the owner-operators were a pleasure to meet and work with. it's certainly not for everyone, but a double thumbs up from us!!
(5)Michael F.
This is not a 5 star resort. Our guest room could use some upgrading including some higher end finishes. However, it does not charge 5 star prices. The inn is as charming and comfortable as it should be. A few rooms accept Fido. No TV, free Wi-Fi. There is an intention about this place that is realized, restful, calm, easy, and comfortable. Beach walks and a working farm with ocean and island vistas all made more exciting watching eagles fish. Cocktails begin at 4 with a varied assortment of drinks (try the Caipirinha) expertly made by the beautiful and gracious Raquel and Alucia . In the off season the one dinner seating begins at 6:30. On the day we arrived we saw assistant chef Sean high up in a tree picking plum blossoms. At dinner several hours later our third amuse bouche (as The Willows prefers "small plate") arrived. It echoed the view from the dining room windows with ocean wave shaped ciabatta toast and brown butter, a dusting of vinegar powder and those plum blossoms like little surfers riding on top. A five course meal follows the five differing small plates. Ingredients are locally sourced, many harvested the same day as served. The choice of wines for the parings is good and generous. It is possible to have carefully selected juices if you prefer. On our second night we opted out of the wine pairings and enjoyed a delicious, reasonably priced 2004 Saint-Estephe Bordeaux. Two other special call outs: the excellent and well trained restaurant staff and the bread baked on premise, served warm on hot beach rocks. For two nights we had 10 different courses. (Plus those 5 small plates each night.) Their website offers a glimpse of former menu choices. Chef Blaine Wetzel is early in his career at The Willows. This is a rare opportunity to witness a chef on the cusp of greatness. His time at Noma was well spent.
(5)john c.
I didn't know that food could get this good! The very talented Chef Blaine and his crew were clearly deserving of their NYTimes endorsement. The farm-simple, unpretentious dining room allowed one to focus on the food. The presentation of our many course meal was a balanced work of visual art; while the flavors were vibrant and played so subtly upon one another . Truly a once in a life time experience. I cant believe this chef is in his early 20s. As there are geniuses and prodigies in music and science, Chef Blaine is one is one of the culinary arts.
(5)June T.
Hands down, the best meal ever! Who would have known that a 100 year old inn in Whatcom County's Lummi Island would have one of the world's greatest chefs and restaurants? Willows Inn recently declared by the Wall Street Journal as "the next Big restaurant" is truly divine dining. Beautifully orchestrated unique tastes and textures with each dish accompanied by chef explanations of freshest local ingredients---delicious! Kudos Chef Blaine Wetzel and to your fabulous team.
(5)M K.
I have to caveat my rating: Five stars is for the amazing dinner and experience. The breakfast at Willows would get 3 stars - it was good but average. The Inn would get 2 stars - we had a very nice welcome, but the room was only in fair condition - rather run down and we were treated so horribly the next day and check out was miserable. I wasn't about to let it ruin the amazing experience of the dinner, but let's just say I would follow Chef Blaine wherever he goes and if he stays at The Willows I will eat there, but not stay there again.
(5)Malcolm A.
I still don't get the hype over this restaurant. The inn is subpar and needs some serious noise insulation in the rooms and the fact you have to stay there overnight and shoulder this cost as well to eat at the restaurant just feels like someone poking you with a stick. The food is pretty insipid. It's great that they cook with fresh veggies from their garden but so what. There are restaurants in Seattle that do exactly the same and actually use other ingredients when cooking to take their food to new levels. We went because of the NY Times review and well clearly the person was more inspired by the views of the San Juans and ignored the food mebbe? I'm from NYC and have eaten at supposed top restaurants around the world and well this one is kind of a joke considering the local media hype I've read. The so so wines by the glass we tasted were all an outrageous$14 , um ok another thing to "whine" about but I will resist. Go have a nice meal at Corson Building, Spinasse or Cafe Juanita in Seattle and avoid being taken in by the organized PR spin people are being fed about this restaurant. Lol.
(2)April K.
We decided to take our honeymoon in the San Juan Islands and we don't think we could have had a better experience in the tropics! We were so relaxed by the end of our stay we were ready to return home for work! All the staff were warm and welcoming, because, as we discovered, they love living and working on the island. An ultimate experience for a locavore: local, sustainable and rare reef-net salmon fishing, onsite organic farm with seasonal fruit and veggies, chickens and pigs, wild-harvesting of beach plants and other herbs. We enjoyed 4 days filled with walking the various private beaches, (with no one else in sight!), riding our borrowed bikes around the 12 mile long island, gazing out at the San Juan's from our deck, some intense leisure reading, and lying in bed watching and listening to the slightest of waves lapping the beach in front of our room. If you are ready to sleep well and eat better, this place is for you! With so few distractions and so much time to focus on each other, we fell even more in love with each other! We'll definitely return to the Willows Inn! (^_^)
(5)