The Pointe Restaurant

Frommer's Review

The famed restaurant at the Wickaninnish Inn is perched on the water's edge at Chesterman Beach, where a 280-degree view of the roaring Pacific is the backdrop to a dining experience that can only be described as pure Pacific Northwest. Top chef Andrew Springett applies his talents to an array of local ingredients, including Dungeness crab, spotted prawns, halibut, salmon, quail, lamb, and rabbit. Service is top-notch and the wine list wins awards from Wine Spectator. The inn's signature dishes include a salmon tasting medley; Wickaninnish Potlatch, a chunky, fragrant stew of fish, shellfish, and vegetables simmered in a thick seafood broth; and whole Dungeness crab for two with crab and chorizo risotto. Other offerings include delectable appetizers like foie gras with rhubarb compote, goat-cheese tarts, and shaved fennel salad. In addition to the seasonal a la carte menu is a specialty seafood menu.

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