Tom Douglas dishes out his signature Northwest style, spiked with Greek and Mediterranean touches here—another huge success for the local celebrity chef. Try a glorious tagine of goat meat with mustard and rosemary; grape leaf–wrapped trout; lamb burgers with chickpea fries; and scrumptious spreads including hummus, tzatziki, and harissa (a red-pepper concoction). Booths are usually full at this bustling, dimly lighted restaurant, which anchors the Hotel Ändra.
The fabulous weekend brunches are inventive: try Tom's Big Breakfast—octopus, mustard greens, cumin-spiced yogurt, bacon, and an egg. If you still have room, there are made-to-order doughnuts, too.