We were led to a round window table that was draped in
contrasting fabrics and topped with thick glass. The majority of
the dozen or so tables are placed at the panes, allowing patrons
to ooh and ahh over the magnificent views of the chum salmon
stream far below.
The sound of water rushing over the rocks below was hypnotic.
Bright spotlights illuminated the brook, offering a view even in
the inky dark.
"We like to keep it as elegant and simple as
possible," I heard our server say to the next table. She was
right on both counts. Elegant and simple describes both the décor
and ambience of the Oyster Creek Inn, as well as its take on
contemporary Northwest cuisine.
Our server was extremely knowledgeable about the food and its
preparations, answering questions and helping guide our
selections. Owner Sharon Robinson stopped by all the tables
periodically to ask how things were and answer any questions. She
was genuinely engaging, and made us feel welcome.
Triangles of hot focaccia bread were served, accompanied by
cruets of olive oil and balsamic vinegar. The crunchy bread had
been rubbed with olive oil and fresh basil, adding further flavor
and interest.
My gargantuan "Pork 'porterhouse' steak," decorated
with a sprig of fresh rosemary, was succulent and extremely tender
on the inside, the outside covered with an exquisite Gorgonzola
cream sauce. The sauce was light, more of a demi-glace really, and
was heaving with wild mushrooms, whole roasted garlic cloves, and
sun-dried tomatoes. Two decorative pipings of mashed potatoes,
made with chive, fennel and a touch of sour cream, were served on
the side, along with a generous mound of cooked, julienned
vegetables, topped with shredded Parmesan.
My mother ordered the crab and prawn fettuccine. Small piles of
basil ribbons decorated the rim of the shallow bowl, and the
noodles were slathered in a basic, flavorful béchamel sauce
finished with grated pepper and a dusting of Parmesan. The crab
meat was sweet and the prawns sizeable and impressive. It was fun
to watch Mom's response to the fresh seafood, as opposed to the
frozen she's accustomed to in Iowa.
From the variety of tempting desserts — including dark
chocolate mousse, drunken pear, peach crumble, and cheesecake — we
chose the crème brûlée. The fragile, silky custard was capped
with a crunchy caramelized topping and speckled throughout with
bits of fresh vanilla bean. A triangle-shaped sugary wafer was
propped up jauntily at the rim of its ramekin.
Approaching the restaurant during daylight hours means a
breathtaking ride along the rocky shoulder of Chuckanut Drive.
Curving along the winding coastal path, taking in breathtaking
views of the water and the San Juan Islands, this slower-paced
scenic alternative to Interstate 5 instantly puts me at ease.
The Oyster Creek Inn comes into view just before you reach the
sharpest turn along Chuckanut. Once seated inside in its
treehouse-like setting, greenery seems to engulf you.
"This is a little slice of heaven right here," one
patron said to his lunch companions as I passed their table.
Seated again at a window table overlooking the rushing water
below, I had to agree.
Mixed wild greens arrived piled high atop a chilled plate,
topped with circles of red onion, a few salty kalamata olives, and
four tomato wedges placed strategically around the dish. The
smooth, creamy vinaigrette included sun-dried tomatoes and
chipotle peppers, giving it a tangy kick.
A round of oozy, warmed, buttery, oven-baked Brie was served
with crunchy toast rounds. I stopped counting the roasted garlic
cloves after 20. The melting cheese mixed with the roasted garlic
cloves make for an appetizer that is impressive in its simplicity.
Whether you're looking for an impressive locale for a business
lunch or a romantic dinner for a special occasion, the Oyster
Creek Inn is a fail-safe option.
