Houlme is a Nordic word meaning "tiny island." This tiny PNW island harbors a chef with huge talent. Every dish on Jay Blackinton's a la carte menu @houlmerestaurant was thoughtful, intentional, sourced from close by, and indescribably delicious. The restaurant's post-pandemic remodel has increased the size of the kitchen as well as the comfort of the dining room. Smart service added to the pleasures of the table. The menu is a la carte. Don't skip the pizza. Consider it the bread course.

In order above:

Local oysters

Cured Albacore

Grilled & braised alliums beneath caramelized hazelnuts, toasted rye crumbs & salmon roe

Skewered carrots glazed with hot honey & sake

"Summer Things:" shoots, leaves & flowers, runny egg, cream sauce.

Pizza with new potatoes marinated in garlic & chili & mortadella arranged all on one side to accommodate those in the group who don't eat meat. (Not me!)

Black cod hidden beneath wax beans alongside a pool of buerre blanc.

Blueberry tart and peaches with buttermilk ice cream.

Jay Blackinton in his element.

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