Seattle Magazine

Equally relaxed is the Duck Soup Inn on San Juan Island. This tucked-away restaurant makes the most of regional favorites, many grown just steps away from the kitchen door. Chef/owner Gretchen Allison has packed her kitchen garden with herbs, flowers, fruits and other items that star on her menu. Signature applewood smoked Westcott Bay oysters make a good use of the briny bivalve from the other side of the island. Allison completed an artisan bread course at the San Francisco Baking Institute this winter during the restaurant seasonal closure, so you can just follow the aroma of fresh-made bread to an island treasure.