The town's only remaining 1880s saloon is tucked into the line of brickfront buildings along the seaport's main street. Tall, waterfront windows let in light and afford broad bay views, which make a perfect backdrop to the innovative seafood dishes and Pacific Northwest fare. Dig into a pound of mussels or clams or a combination poached in a pesto cream sauce, a char-grilled salmon filet topped with Dungeness crab and béarnaise sauce, or the "three-masted" filet mignon
topped with Dungeness crab, three prawns and béarnaise sauce. A bar on the mezzanine overlooks Water Street for people-watching. The second floor is a hotel with Victorian furnishings to match the history and architecture.