Captain Whidbey Inn

The Captain Whidbey Inn, on the east side of Whidbey Island north of Seattle, appeals from the minute I pull the automobile up. Flower-filled gardens curl around the base of the historical lumber lodge, whose log cabin building and construction has actually stood considering that1907 Inside the lodge, I discover a dark wood interior that exudes relaxation. There’s a fire crackling in the stone fireplace and a wrap-around deck ignoring Penn Cove, which cuts a C-shaped gouge into Whidbey Island. My space is prepared, so I head there next. I’m remaining in among the inn’s 4 cabins, positioned a brief walk beyond the lodge’s extensive waterside deck, over which hang strings of lights. My cabin, the Edit Whidbey, has a personal patio shaded by huge evergreens and Madrona trees. Stairs causing the water are a couple of actions away, and air gives off sea salt. Inside, the cabin’s white planked walls advise me a little New England. The focal point of the area is a beautiful black stone fireplace, surrounded by modern-day home furnishings. In the next space, there’s a king-size bed dealing with moving glass doors that open towards Penn Cove. It’s tough to choose what to do next: check out the cove at low tide, play yard video games or roast marshmallows over among the premises’ lots of fire pits, or rest on my veranda and consume a glass of in your area made red wine. I choose initially for the beach, which is little however charming, and comes total with a beautiful dock and kayaks for hotel visitors to utilize. I then stroll the premises, discovering a sweet lagoon tucked on the other side of the home beside a more recent, two-story wood structure of hotel spaces. Fire pits call the lagoon. In other places, there are still more fire pits, a number of sitting areas with Adirondack chairs, a veggie and flower garden with raised beds, and a sauna. I head to supper at the lodge’s dining establishment, whose low ceilings held by heavy beams stimulate another period. The menu is loaded with regional food, either grown on island farms or pulled from the water close by. Penn Cove is renowned for its name mussels, so that seems like a must-order. My option is mussels and clams in a ginger-coconut broth. Other highlights consisted of regional salmon with lentils, carrots, braised radishes, and maintained lemon, and an asparagus tartine with spring peas, chorizo, and bay shrimp. In all, the Captain Whidbey is a lovely mix of contemporary and historical, an adoringly maintained piece of history brought into the existing period.
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