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<< Previous   of   Next >>   ADVERTISEMENT   CONTACT THE HERALD Melanie Munk, Features Editor munk@heraldnet.com   Published: Friday, May 23, 2008 The best places to dine on your trip to Whidbey By Anna Poole Herald Restaurant Critic Even with gas prices at nearly $4 a gallon, we don't have to forego a summer getaway, because Whidbey Island is a great destination that's only a ferry ride away. Antique stores and art galleries abound on the island, along with art-related events such as the Langley Sidewalk Chalk Art Festival, the Coupeville Arts and Crafts Festival and the annual artists open-studio tour. The island has great shopping, too, and a visit to Whidbey isn't complete without a browse through the Star Store in Langley, where you can pick up cheese from Greenbank Farms and Whidbey Island wine, assuming you don't visit the farm or tasting room. If going outside is your goal, there's Meerkerk Rhododendron Gardens (www.meerkerkgardens.org) or the state parks: Fort Ebey, South Whidbey State Park, Joseph Whidbey or Deception Pass. Most restaurants on Whidbey are open on the weekends, especially in summer, to accommodate travelers. Call ahead about hours and reservations, and visit any of my favorites, listed here in alphabetical order: The Braeburn: 197-D Second St., Langley; 360-221-3211; serving breakfast and lunch. There's nothing more American than apple pie and there's nothing more Americana than the decor and menu at The Braeburn. The menu includes Braeburn apple-stuffed French toast, Ma's meatloaf and pot roast sandwiches. Christopher's on Whidbey: 103 NW Coveland St., Coupeville; 360-768-5480; www.christophersonwhidbey.com; serving lunch and dinner. Chef Andreas Wurzrainer re-opened Christopher's on Front Street in June 2002. Since then, his restaurant became so popular, he moved, expanded and changed the name. Wurzrainer is an experienced and talented chef who dazzles with dishes such as Manila clams in a tomato curry. Frasers Gourmet Hideway: 1191 SE Dock St. #101, Oak Harbor; 360-279-1231; www.frasersgh.com; serving dinners. Chef Scott Fraser and two cooks work elbow-to-elbow designing dinners because they know we eat first with our eyes. But this elegant restaurant isn't just another pretty face because Fraser is gifted and experienced in his open kitchen, like chefs on TV. Gordon's on Blueberry Hill: 5438 Woodard Ave., Freeland; 360-331-7515; serving lunch, dinner and Sunday brunch. Chef Gordon Stewart, an Arlington native, uses seasonal local ingredients in his Pacific Northwest-New American creations. Naturally, his menus change with the seasons, and don't be surprised at Stewart's creativity with dishes such as tandori-style roasted game hen or ginger-shrimp ravioli. Knead & Feed: 4 NW Front St., Coupeville; 360-678-5431; serving breakfast and lunch. The Sedge Building, built in 1871, is home to this bakery-deli, which serves has fantastic sandwiches served on in-house, freshly baked bread and shrimp bisque that surpasses all others. Desserts include house-made pies and pastries. You can take a freshly baked loaf home if you're early enough. Trattoria Guiseppe: Highway 525 and Langley Road, Langley; 360-341-3454; www.trattoriagiuseppe.com; serving dinner. Chef Tye Chamberland, who grew up on Whidbey Island, uses fresh local ingredients in his traditional Italian dishes of antipasti, pasta and house specials that feature local seafood. Toby's Tavern: 8 NW Front St., Coupeville; 360-678-4222; serving lunch and dinner. An institution, Toby's Tavern serves up a pound of steamed mussels and some of the best fish and chips anywhere, plus its own microbrew -- Toby's Parrot Ale, which is brewed in Anacortes. Lift a pint for me when you visit. Whidbey Island Pies: 765 E. Wonn Road, Greenback; serving lunch. This sandwich shop was opened by Jan Gunn, the daughter of a master pie baker, who's also a master pie baker, and every bite confirms their expertise. Today, the recipes are the same and a slice of loganberry pie later is a tasty reminder of your visit. Zorba's: 841 SE Pioneer Way, Oak Harbor; 360-279-8322; serving lunch and dinner. Traditional Greek dishes such as feta cheese and olive appetizers or dolmades -- spiced ground beef and rice rolled in grape leaves -- and spanakopita -- spinach and feta cheese wrapped in phyllo pastry -- highlight this popular downtown restaurant.

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