This is the island's top-of-the-line restaurant. The cuisine has always been excellent, but had sagged a bit until the new chef, the redoubtable Kim Bast, took over. The setting (inside and out) overlooks Fishermans Bay --- and on late summer and fall evenings, a sunset to rival the South Pacific
You can eat "light" -- e.g., gorgeous mussels in a garlic and saffron broth, or go big with such goodies as Lopez rack of lamb, local salmon and halibut. Each comes with a great bowl of soup and a local-greens salad, with bread from Holly B's locally famous bakery. Bruce Botts is the unofficial sommelier, and he has picked some toothsome wines, particularly from the Pacific Northwest. You won't have room, but don't skip dessert -- good local fruit and berries, plus Lopez Island Creamery ice cream' It's butterfat may stop your heart, but it's wonderful way to risk it.