Restaurants & Bars

Pacific Northwest

Port Townsend Report


Restaurants & Bars 3

Port Townsend Report

Chef Robare | Jul 8, 2005 10:37 PM

Thanks to Polarbear and Etoiledunord for their help in planning our trip to Port Townsend. Our stay got off to a rocky start with our first lunch at The Belmont Hotel Restaurant. We had some soggy and chewy calamari for a starter then Karen had a rather tasteless reading of a Cobb Salad, and I had an order of steamed clams in a nice basil cream sauce that finally hit the mark. That evening we were thoroughly delighted with our dinner at Wild Coho. This gem is located uptown in a small but nicely appointed Victorian storefront. We began with seared scallops with a white truffle crème fraiche, and a drizzle of scallion reduction and topped with crispy potatoes and dill. Next Chef Jeff Payne sent out a crostini with mascapone and gorgonzola, arugula and fig, and a touch of olive oil. We selected a local Townsend Pinot Gris that was very drinkable for a local wine and had a hint of honey in the finish. Karen chose the coho salmon crusted with potato and served with a tomato chutney and chive butter for her entrée. I selected the king salmon with a killer shitake bacon sauce and a celery/potato pancake. Both were served with roasted vegetables that were an inspiration all their own. You could sense the integrity of each of the locally grown products right down to the specially filtered water that tasted like liquid air. Everything was superb.

The next morning, at the suggestion of the clerk at the Palace Hotel, where we stayed (ask for the Miss Kitty room – the view is great), we had breakfast at The Landfall – PT’s funky seafood dive. Karen was delighted with the baked blueberry French toast with warm syrup, and my homemade New York style corned beef hash was fantastic. That evening we dined at Silverwater where we had mixed results. Karen’s smoked salmon fettuccine with artichokes in a creamy pesto sauce was just great, where my New York pepper steak was overcooked and devoid of any flavor in an overpowering pepper mushroom sauce. The sides of garlic mashers and sautéed swiss chard were also uninspiring. The dessert of chocolate hazelnut mouse had a light touch but was also light on flavor. We can, however, heartily recommend the new lounge where we had a great view of the downstairs dining room and people-watched from our crow’s nest vantage point.

Our last stop was breakfast at Salal Café on our way out of town. We saw for ourselves why they were consistently voted best breakfast in PT. Everything we ate there was first class.

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