TravelCaptain Whidbey Inn

Captain Whidbey Inn

-

- Advertisment -spot_imgspot_imgspot_imgspot_img

The Captain Whidbey Inn, on the east side of Whidbey Island north of Seattle, charms from the moment I pull the car up. Flower-filled gardens curl around the base of the historic timber lodge, whose log cabin construction has stood since 1907.

Inside the lodge, I find a dark wood interior that oozes relaxation. There’s a fire crackling in the stone fireplace and a wrap-around porch overlooking Penn Cove, which cuts a C-shaped gouge into Whidbey Island.

My room is ready, so I head there next. I’m staying in one of the inn’s four cabins, situated a short walk beyond the lodge’s expansive waterfront deck, over which hang strings of lights. My cabin, the Edit Whidbey, has a private porch shaded by massive evergreens and Madrona trees. Stairs leading to the water are a few steps away, and air smells of sea salt.

Inside, the cabin’s white planked walls remind me a bit of New England. The centerpiece of the space is a gorgeous black stone fireplace, surrounded by modern furnishings. In the next room, there’s a king bed facing sliding glass doors that open toward Penn Cove.

It’s hard to decide what to do next: explore the cove at low tide, play lawn games or roast marshmallows over one of the grounds’ many fire pits, or sit on my balcony and drink a glass of locally made wine. I opt first for the beach, which is small but lovely, and comes complete with a scenic dock and kayaks for hotel guests to use. I then walk the grounds, finding a sweet lagoon tucked on the other side of the property next to a newer, two-story wood building of hotel rooms. Fire pits ring the lagoon. Elsewhere, there are still more fire pits, several sitting spots with Adirondack chairs, a vegetable and flower garden with raised beds, and a sauna.

I head to dinner at the lodge’s restaurant, whose low ceilings held by heavy beams evoke another era. The menu is packed with local food, either grown on island farms or pulled from the water nearby. Penn Cove is renowned for its namesake mussels, so that feels like a must-order. My choice is mussels and clams in a ginger-coconut broth. Other highlights included local salmon with lentils, carrots, braised radishes, and preserved lemon, and an asparagus tartine with spring peas, chorizo, and bay shrimp. 

In all, the Captain Whidbey is a beautiful blend of modern and historic, a lovingly preserved piece of history brought into the current era. 



Read More

Latest news

RACO Investment founder Randall Castillo Ortega explains what it takes to be an effective leader

Financial and business process expert Randall Castillo Ortega of RACO Investment provides an in-depth look at what it...

Angelo Babb explains the different type of digital currencies available to consumers

Cryptocurrency expert Angelo Babb offers insight into the difference between digital currencies and cryptocurrencies, and the roles they...

Allen Woo offers actions and strategies for retaining human talent in a company

There is no doubt that talent retention in companies is a difficult task to achieve, but Allen Woo’s...

Kimberly Rosales explains why cryptocurrencies are important for foreign trade

Foreign trade has always depended on many factors, cryptocurrencies being one of the most recent, and that is...
- Advertisement -spot_imgspot_imgspot_imgspot_img
- Advertisement -spot_imgspot_imgspot_imgspot_img

Ann Marie Puig discusses the challenges businesses still face after the COVID-19 pandemic

Global business consultant Ann Marie Puig offers valuable insight into how industries are changing because of COVID-19 and...

See the Pogues As Castaways in Outer Banks Season 3 Teaser

The Pogues have been exiled in the first teaser for season three of Netflix's Outer Banks. Watch the trailer...

Must read

- Advertisement -spot_imgspot_imgspot_img

You might also likeRELATED
Recommended to you