Orcas Island - new places opened, old ones closed
- RandyB Nov 3, 2013 08:42 PM
The PNW board discussions seem a bit moribund, so I (like others) are posting Orcas Island info here.
I spent three days on Orcas last week. First of all, Allium is closed. Bilbos has gone through two changes and is now Mijitas. More on that later. The Olga Artworks burned in a major fire, so the Olga Cafe is closed.
A local told us that Mijitas was even better than Bilbos. We had liked Bilbos. We loved Mijitas, starting with the chunky, fresh salsa and excellent house marguarita. Negro Modelo and 4 other beers were available on tap.
My "red snapper" (rockfish, of course) Veracruzana was a generous portion of fish with excellent fresh vegie sauce. The pork tenderloin was also very good.
Our other dinner out was at Sazio's, an Italian restaurant. The special was slow roasted goat that was perfect in a light sauce made from the drippings. It was one of the best goat dishes I've had in years, very tender and not gamey yearling goat. One of the owners said they hope to raise their own meat goats next year, but this wasn't theirs. The other dish was a lamb ragu. It was like a boeuf bourgignon served over risotto. Very rich. We had the leftovers tonight with dinner, i.e., it was a generous portion. Both mains were served with lightly grilled vegies. Excellent tiramisu for dessert.
Sazio's was an anniversary dinner so we splurged on an expensive half bottle of French champagne. ($30, non-vintage). It was the first time I have ever had a corked bottle of champagne. The server (aforementioned owner) recognized it but let me choose to taste it. Not sour, but not drinkable. She immediately got another bottle.
Katherine Taylor Chocolates is definitely worth a visit. Interesting and beautiful chocolates with fruit and spice flavors, among others. A wonderful chocolate almond mini-cake.
Across from the chocolate shop is a new bakery, Brown Bear. It looks very promising, but there were few things to sample mid week. they only do bread on Sundays. The few desserts had too much glazing to interest me. They have the equipment for serious work and I think it will be worth checking out soon.