Captain Whidbey Inn
The Captain Whidbey INN , east side of Whidbey Island, north of Seattle, is a charming place to park your car. The historic log cabin construction of this log cabin has been standing since 1907.. It is surrounded by flower-filled gardens.
The lodge’s interior is filled with dark wood and a sense of relaxation. The stone fireplace is roaring and there’s a wrap-around porch that overlooks Penn Cove. This creates a C-shaped cut into Whidbey Island.
My room is ready so I’m heading there. I’m staying in one the four cabins at the inn, which are located just a few steps from the lodge’s large waterfront deck, where strings of lights hang above. Edit Whidbey has a private porch that is shaded by Madrona and massive evergreens. A few steps away are the stairs that lead to the water. The air smells like sea salt.
Inside the cabin’s white planked walls reminds me a little of New England. The space’s centerpiece is a stunning black stone fireplace that is surrounded by modern furniture. The next room features a king-sized bed with sliding glass doors that lead to Penn Cove.
It is difficult to decide what next to do: explore the cove at low tide or play lawn games, roast marshmallows over one the many fire pits on the grounds, or just sit on my balcony and enjoy a glass of local wine. I choose to go first to the beach. It is small, but beautiful, and has a scenic dock and kayaks available for hotel guests. I walk the grounds and find a sweet lagoon on the opposite side of the property, next to a two-story wooden building with hotel rooms. The lagoon is surrounded by fire pits. There are also fire pits around the lagoon, as well as several sitting spots with Adirondack chair, a vegetable or flower garden with raised beds and a sauna.
I head to dinner at the lodge’s restaurant. The low ceilings and heavy beams create a feeling of another era. The menu features local food either from island farms or taken from the nearby water. Penn Cove is known for its famous mussels so it’s a must-order. My choice is mussels with clams in ginger-coconut broth. Other highlights include local salmon with lentils and carrots, braised red radishes and preserved lemon, as well as an asparagus tartine with springpeas, chorizo and bay shrimp.
All in all, the Captain Whidbey blends modernity and history, a beautifully preserved piece of history brought into our time.
The author of 5 books, 3 of which are New York Times bestsellers. I’ve been published in more than 100 newspapers and magazines and am a frequent commentator on NPR.