l Eat
Orcas doesn’t have traffic lights or fast-
food restaurants. There are no chain
establishments, unless you count the
Chevron and Key Bank. Nor will you
find the region’s biggest bowl of pho or
fanciest fine dining. Rather, the thriving
food scene is a veritable ode to Mother
Nature.
Menus at the island’s top eateries
change with the seasons, highlighting
the freshest from the land, sea, and
shores. And no chef does so better than
James Beard-nominated Jay Blackinton.
He’s the mastermind behind Hogstone,
a nose-to-tale pizzeria, and Aelder,
offering hyper-local cuisine in a set
tasting-menu (406 Main St.).
The chefs at both the Outlook Inn's
New Leaf Café (171 Main St.) and
Rosario Resort's Mansion Restaurant
(1400 Rosario Rd.) defy the classic idea
of ‘hotel fare.’ Their exquisite menus are
served with a humble sense of warmth
and comfort that makes you feel almost
like you’re family.
The southern edge of Eastsound can
thank Brown Bear Baking (29 N Beach
Rd. #1966) for its fragrant perfume of
buttery kouign-amanns and gooey
sticky buns. We found this to be an
ideal place to grab treats for the day’s
adventures.
Starting in May, you’ll want to visit
Buck Bay Shellfish Farm (117 EJ Young
Rd., Olga). The third-generation oyster
farm sells oysters from a shack over-
looking the bay where the oysters were
just harvested. Bring a bottle of wine
and grab a picnic table. Don’t know how
to shuck an oyster? Have no fear; they’ll
teach you!
And for a sweeter twist on the island’s
harvest, be sure to visit Girl Meets Dirt
(208 Enchanted Forest Rd.). The local jam
producer was founded by Audra Lawlor,
an ex-Goldman Sachs New Yorker, who
ditched Wall Street for an orchard — the
sweetest decision she could have ever
made. Sample the preserves and stock
up at the Eastsound store, where you can
also see the jam making process.
l Drink
Perhaps it’s that the locals sometimes
consider Orcas as their own country.
Or maybe it’s the pristine air. Either
way, the island has allowed the subtle
nuances of infused liquors, fermented
fruit and boiled hops room to take root.
Showcasing full-bodied flavors loaded
with complexity, the local spirit artisans
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offer pours and drinks that will make
you want to toast, again and again.
Despite being the new kids on the
block, Cole and Stephanie Sisson’s wine
shop, Doe Bay Wine Co., is attracting a
loyal patronage both on and off island.
With their extensive wine expertise, the
Sisson’s offer a carefully curated bottle
selection. However, it’s their humble
approach to sharing insights that makes
you want to come back. That, and the
chance to buy bottles of the couple’s
newest venture — The Orcas Project.
In a unique collaboration, acclaimed
winemakers and vineyards in the Pacific
Northwest are creating limited produc-
tion bottles available in the couple’s
Eastsound shop (109 North Beach Rd.,
Suite D1) or online.
On the hoppy side of things, the folks
at Island Hoppin' Brewery (33 Hope
Ln.), are crafting wheaty brews inspired
by their love of both beer and the
island. Founded by three friends (Becca
Gray, Nate Schons, and Jim Parker), the
brewery’s signature beer — Old Madrona
Imperial Red — was inspired by a friend
who loved mixing barleywine with IPA.
What resulted is a full malt red that
offers a hoppy body and smooth finish
regulars and new patrols crave.
On the late-night side of things,
there’s no better destination than The
Barnacle (249 Prune Alley), where craft
cocktails are made with house-infused
bitters and liquors. Except, of course,
if you’re looking for a lively round of
karaoke. Then you’ll want to head to
The Lower Tavern (46 Prune Alley) on
Friday nights.