"Unlike the more casual waterfront joints in Port Townsend, you’ll need to book ahead at this highly regarded restaurant. Chef Deborah Taylor previously worked at Eleven Madison Park, Per Se, and Canlis, and that pedigree comes through. Consider starters like oysters fried or on the half shell, luscious pea soup with crème fraiche, and the rich chicken liver mousse with red onion jam. Pasta is the main draw here, made in-house with several types that might range from pappardelle to bucatini to gnocchi." - Matthew Lombardi, Eater Staff
Jay Friedman
