You know a chef cares about local food when his menu lists how far each ingredient has traveled to reach your plate. At this historic seaside roadhouse in Cowichan Bay, the mussels and clams come from within 5 miles of the restaurant, and the poached Dungeness crab is from the bay outside the door. Many other ingredients—bison, wild salmon, duck breast—are sourced from within 200 miles. The 1863 wood-paneled room offers sea views throughout, but waterside deck tables
are favored by the loyal clientele. The long wine list have a good selection of Cowichan Valley labels.