Owner and chef Rob Pounding serves simple-but-succulent dishes that blend fresh ingredients from local fishermen and gardeners. Before starting his own restaurant in 1999, Pounding was the executive chef of acclaimed Salishan Lodge for 14 years, winning top national culinary awards. His skillet-roasted, "ocean trolled" chinook salmon, basted with fennel lime butter, and Oregon blue-cheese potatoes are flavorful and perfect. The Blackfish Ding Dong dessert, with mixed-berry
sauce and whipped cream, is the best way to finish a meal.