Perhaps the truest embodiment of a destination restaurant, The Willows Inn ensures every guest feels as rooted in its blustery Pacific Northwest location as the 100-year-old inn itself. After time at Noma, chef Blaine Wetzel took on the Lummi Island property a decade ago, at 25, and serves up to 20 courses of foraged or home-grown produce and seafood, from beet and rhubarb nigiri to smoked mussels and ling cod ceviche.
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