The Inn at Langley is hardly a secret - even though the owners don't advertise, the Whidbey Island destination comes highly recommended by word of mouth by anyone who has lodged and eaten there. Chef Matt Costello can describe the suppliers for almost every element on his menu - not only meat and seafood (which, by the way, is harvested just out the back door), but also for coffee, raspberries, radishes, milk, onions, and nearly every other once-living thing stashed away in the kitchen. Costello is very humble about his work at the restaurant, and views himself as "out here in the woods just doing my thing," but his combination of thoughtfully sourced ingredients and masterful avant garde technique add up to an incredible meal which you will not soon forget. And, as the menu changes with the seasons and with his whims, you are bound to book a trip back to the Inn at Langley.
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