The Herbfarm

Fresh beauty, slow food, and elegant surroundings, The Herbfarm is a place of sensory indulgence. At the core is its exquisite restaurant, one of the best in the region, if not the country. The Herbfarm's accommodations are an extension of the dining experience, allowing guests to spend an idyllic time in the rich embrace of the Sammamish River Valley.

It Started with a Wheelbarrow

In 1974, Lola Zimmerman parked a wheelbarrow full of homegrown herbs at the side a rural road 20 miles from Seattle. Its sign read "Herb Plants for Sale," and a Mason honor jar collected the receipts. Encouraged by the first season's sales, Lola and her husband expanded the herb sales, and their little farm grew into the Northwest's largest herb farm over the next ten years.

In 1986, the Zimmerman's son Ron sold his company and joined The Herbfarm, as it was now known. He and his wife, Carrie Van Dyke, remodeled the family's garage and opened it as a country restaurant serving six-course luncheons. The restaurant quickly garnered fame and for the next 10 years played to sold-out houses. Executive chef Jerry Traunfeld came on board in the summer of 1990.

When The Herbfarm was destroyed by fire in 1997, the restaurant moved into a large tent, then a local winery, and finally reopened in its current Woodinville location along with two guest suites. The new restaurant and suites were constructed from hundreds of found and salvaged architectural pieces, many from the early twentieth century. One such piece is found in the Herbfarm salon: a one-of-a-kind 100-year-old sea captain's fireplace.

Farm-Style Tradition

The Herbfarm shares five acres along the Sammamish River with the Willows Lodge. Built in 2000, the Herbfarm's building was inspired by historic architecture in rural Ireland and France. Its décor is comfortably elegant with heavy timbers and rustic touches.

The two large suites are individually decorated with antiques and original art overlooking the herb gardens. They share a magnificent view of Mt. Rainier to the south. Both rooms have private baths. The Orchard House Suite is decorated in upscale French country style, with fabrics purchased in France, original antiques, and artwork. The Herb Garden Suite has an English garden theme expressed through the antiques and original artwork. Both suites feature queen beds with hand-sewn mattresses. They also offer fireplaces and private balconies, both ideal locations to sip a complimentary glass of fine Sherry. Views from rooms are of the large green valley of Woodinville, as well as the inn's namesake herb gardens.

Fresh on the Table

Dinner at the Herbfarm is an experience. The prix fixe nine-course menus change 25 times a year to follow seasonally available foods, and no ingredients are used from outside of the greater Pacific Northwest. The Herbfarm Restaurant grows most of the herbs and vegetables used throughout the year, and it employs a year-round wild food forager. Its menus and desserts are always different-Mardi is still talking about their Oregon black truffle ice cream. Suffice it to say, The Herbfarm never fails in its goal: to make time spent there as perfect as you had always hoped it would be.

The first time we were introduced to the Herbfarm experience was with my parents. The original place on the farm was wonderful. We were saddened to hear of the fire that destroyed the farmhouse and all the problems with King County bureaucrats to rebuild. But this new place is worth the wait. Even though they are rated as one of the top restaurants in the world there is not an ounce of pompous attitude by anyone on the staff. Now it is our turn to treat my parents to the new Herbfarm.