Ursa Minor

As far as I know, one of the best restaurants in northwest, truely focusing on local/seasonal/natural food experience in cozy atmosphere.
They have various cooking approaches (raw, cooked, pickled, dried, fermented preserved etc.) based on the status of local, almost daily-changing ingredients (ripe/unripe, young/aged etc.), also Chef Nick Coffey, a really good man, is greatly familiar with fermentation techniques and you might find something fermented (and of course, tasty!) on your dishes.
Thank you so much Nick and all, really appreciate your great works!

What can you expect from a restaurant named after a constellation in the Northern Sky on an island of 29.81 square miles? How about the best dining experience!
We were there on March 31. It is one of the best dinners in our memory. In the end, we all wanted to come back for more even this place is 3000 miles away from the East coast and you had to take hours of driving and ferry from Seattle to here. But it's worth it!
We especially love their "broth of land and sea". The soup is rich in flavor and it brought up the warmth from early and sea. I also love their 24-hour carrot and the pork belly was unique and the most delicious dish. Don't miss it.

More than just food. Thoughtful blend of flavor and presentation. Life altering experience

This is truly a treasure of a restaurant. Increadibly unique Salish Sea ingredients such as bark, nettles, halibut, rabbit.... You get the idea! Amazing with a beautiful presentation. These are smaller dishes to be shared.

Spectacular food in both taste and presentation with a focus on local ingredients. What I especially liked about the food was that the freshness of the ingredients really shone through. The halibut, the chicken, the vegetables were seasoned and sauced in a way that didn't overwhelm the palate.