Fat Duck Inn

Located on an upscale, tree-lined street in an historic neighborhood in the heart of Washington's wine country, this impeccably remodeled 1928 Craftsman offers an atmosphere of discrete luxury blended with casual informality. But its true hallmark hails from the five-course gourmet dinners prepared nightly by chef and co-owner Charles Maddrey.

Originally from the Chesapeake Bay area, Charles' cooking is infused with regional influences from his prior chef experiences in Charleston, New Orleans and Atlanta. Coming to Seattle in 1999, he worked at Campagne in Seattle Pike Place Market before being recruited to Gene's Ristorante by then-owner Alexa Palmer.

A Fresh Start

In December 2006, the pair decided to simplify their lives. Hearing the buzz of the booming wine industry in Walla Walla, Alexa sold Gene's Ristorante and they headed east to open the Fat Duck Inn. To this couple it's all about the food and wine. Their first focus, however, was to restore the home to its former original elegance. Cherry hardwood gleams throughout the inn, accented by a mix of French and American antiques (decidedly "anti-Victorian", the mission-style furnishings are "man-friendly"). The four suites, accommodating from two to six guests, all have fireplaces and private baths with luxurious bedding, linens, robes, and slippers. Plus they all afford their guests complete privacy.

Four Suites and a Guest House

While my favorite is the upstairs Merganser suite (with a handsome sleigh bed and commanding territorial view), the main floor Gadwall and Pintail suites plus the downstairs Widgeon suite are equally as private and well-appointed. In addition, just two blocks away, the Fat Duck Guest House is a turn of the century three-bedroom Victorian Bungalow. With hot tub, deck, gas BBQ, large private fenced backyard (and doggy-door for well-behaved four-footed family members) it's an inviting home the whole family can enjoy.

Dinner is Served at Seven O'clock

All guests are invited to a complimentary continental breakfast (the homemade fig jam and ginger-peach preserves are a must-have!) but the main event is dinner. On summer nights it is served in the most romantic spot of the inn-the outside patio (which seats 20). It is a true five-course affair orchestrated with a fiery sunset.

Our favorite appetizer is a crab, ahi tuna and cured salmon timbale, followed by an asparagus bisque soup. The duck and cheese ravioli is savory. And for a main entrée, the roasted pork tenderloin with braised bacon and truffled potatoes is superb. It's an amazing dinner paired perfectly with the local wine varietals. And the Grand Marnier crème brulee is a dessert that knows no equal.

A Tour of the Valley

For adventure beyond the grounds of this wonderful inn, nearby activities include leisurely bike rides, rounds of golf and strolling through downtown shops. But, by far, the most popular activity is wine touring. As Mardi likes to say, the Fat Duck Inn is located 273 miles east of Seattle only five miles west of Napa Valley.

Arrive by 5:00 p.m. for their complimentary Wine Hour (a different wine from one of 90 local wineries is poured every night) and you may find yourself indulging in the romantic notion of starting your own winery in a not-too-distant valley.

My husband resisted staying at a B&B until we stayed here--now he thinks it was his idea! I'm sure it was the wine service in the afternoon and the delicious meal that got to him.