The Restaurant at Edenwild

It’s so good I love it. The setting, the staff and the food were amazing and I love lopez island

I eat out a lot. Because I travel a lot. I LOVE food. I spend too much on this habit. I have never bothered to write a review because meals can really vary and one man’s gourmet is another’s garbage. But THIS is different. I was blown away by this meal. Truly sad as I finished each plate that it was gone.
I started with the Salad Lyonaise, a perfected example of this classic. From the incredibly flavorful bacon to the moist croutons it was wonderful. The frisée was crisp and lightly dressed. THEEN I had the Scarpinocc. This in house made pasta was al dente and full of fresh Gorgonzola. The grilled radicchio managed to lose it’s bitterness in a light balsamico. My favorite pasta plate ever. And because of perfect portions I deeply indulged in a dessert of Italian plum Flambé! Every bite local, every bite incredible.
If you come to Lopez Island in your travels and you miss this gem, you have completely missed your visit!
BON Appetite!

A new option in the Village that really focuses on farm-​to-​market dishes. My wife and I along with my parents ate here on a Sunday evening and thoroughly enjoyed our dinner. The patio is pleasant and the atmosphere was very lovely. I would return anytime. Portions are not huge but we were all comfortably satisfied afterwards with both taste and fullness.

Crystal and Anthony opened their doors to the public last week for breakfast and dinner … The Restaurant at Edenwild (TRaE) offers inventive farm to table fare, using many local island purveyors. Outdoor and indoor seating is available. They expect their full liquor license soon.
We sat at a table right near to patio doorway which allowed for nice garden views and a slight breeze. The menu was well-​rounded, including options for omnivores to vegans (although no specific designation on the menu as to vegetarian or vegan options).
We ordered the lamb bolognese tagliatelle with parmesan, cream and chili flakes and the Wild sockeye salmon with sweet pea flan, carrots, snap peas and carrot jus.
Chef Skyler Smith learned to make pasta at Vespolina in Seattle — he makes the tagliatelle pasta in-​house at TRaE and it is very good — cooked perfectly al dente, with just the right amount of elasticity. The bolognese is more like a ragu (to me) … shredded local lamb, carrot, onions, deep mediterranean cumin and coriander flavors, with a hint of spice with the chili flakes … topped with parmesan cheese. Perfect portion size — not your Olive Garden sized endless bowl of pasta. Really enjoyed this dish.
My husband’s fish was also perfectly portioned — unfortunately, it was overcooked. The fish itself was a gorgeous bright salmon color and the accompanying carrots and snap peas and jus were all delicious. The pea flan was super tasty — texture could have been just a touch creamier but seriously picking nits here as I would hands down order it.
The fresh seasonal sorbet was raspberry and came with a delicious almond tuille cone. Often, the tulle isn’t fresh and can be kind of sticky and pliable … not so here, this tulle was fresh and crispy. The sorbet had good texture, slightly melting (which is what I prefer) … interestingly, they left in some of the raspberry seeds … most places would strain the seeds out, but I actually liked the texture added by the seeds.
My husband had the chocolate bonet with mint anglaise (which might sound like a sauce but it’s actually ice cream). The bonet (a Northern Italian custard dish with crushed cookies) was a little less creamy than I had expected but had very good flavor. The ice cream was killer — fresh but not overpowering mint flavor.
They’re still working on their service as they’ve only been open a week.
We already have reservations to go back for dinner … looked at the breakfast menu and we’ll try that too. It’s nice to have another finer dining option to the Bay Café (which I really like too).