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.
