Finistère

"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

"A highly regarded fine dining restaurant with a focus on pasta, offering a contemporary farmhouse atmosphere and a wine list, located in the upscale part of town." - Jay Friedman

"Former Canlis executive sous chef Deborah Taylor and husband Scott Ross bring some serious restaurant pedigree to Port Townsend. Seafood and Olympic Peninsula-sourced goods are the focus — the menu on a given day could include dishes like a saffron and prawn risotto or a ricotta ravioli with snap peas, radish, and mint. The Parisian gnocchi with duck confit is not to be missed." - Megan Hill, Mark Van Streefkerk

"This Memorial Day, May 30, Hall will partner with Deborah Taylor and Scott Ross of Port Townsend’s Finistere. The prix fixe menu includes options like oxtail ragu, crawfish fettuccine, and New York strip steak with grits, spring onions, and shaved truffles." - Mark Van Streefkerk

"The owners here, chef Deborah Taylor and manager Scott Ross, have strong resumes including stints at Seattle’s Canlis, Tilth (now closed), and Goldfinch Tavern. At Finistère they’re adding sophisticated touches to comfort food — the changing menu usually features steak, chicken, fish, and several pasta options, along with a dozen or so creative snacks and small plates." - Matthew Lombardi