The Resort at Port Ludlow

Being able to escape the daily hustle without traveling long distances is one of the benefits of the Pacific Northwest. Incredible natural beauty can be found in major cities and it takes just hours of travel to feel like you’re in another world. The Resort at Port Ludlow offers that fabulous combination of "the middle of nowhere feel" with high-end cuisine and relaxation-inducing rooms.

Originally settled by the S’Kallam Tribe, it was 1841 when a US Navy expedition arrived and named the area after a naval officer, Lt. Augustus C. Ludlow. In 1853, a sawmill was built and developed into a logging/milling/shipping company that prospered until the Great Depression. It closed in 1935. The early 50s were bleak for Port Ludlow, but real estate value began to increase. It increased when a bridge was built in the early 60s. A master planned residential community was developed and continues to grow today. The Inn, built to look like a classic seaside resort, was finished in 1992. In addition, there are townhomes, condos, a golf course, marina and plenty of space to breath. The current marina building is planned for demolition and rebuilding in 2010/2011. A multi-purpose building (marina, condos, yacht club, restaurant) will go up on the site. A separate building near the Inn is scheduled for demolition after that; more townhomes are planned.

The Inn has 37 guest rooms plus The Fireside restaurant and lounge. Condos, a beach house and loft can also be rented. Checking in is an easy exercise with the friendly staff. Service across the board manages that fine line of being efficient yet approachable. The Inn has three floors with access via stairs or elevator. Rooms look toward Mt. Baker or Ludlow Bay and the Olympics. Rooms include gas fireplaces, WiFi, oversized Jacuzzi tubs and plenty of bathroom counter space. You know you’ve made the leap into another world when you see a bald eagle (or two) sitting on top of a totem pole or a seal or otter playing in the water of the marina. The Inn is pet-friendly (cats, dogs, birds) and generally charges $35 per pet per stay.

If you want to do nothing, Port Ludlow can accommodate. Off the lobby is a small sitting area with a gas fireplace—a perfect place to sit with a cup of coffee and newspaper or book. A deck outside the Fireside restaurant is a fine spot to watch marina activity or stare at the mountains. Use that Jacuzzi tub or just recline on your bed and read. Sit at the bar in the Fireside Lounge and watch TV with other guests/locals.

Photo: Kenmore Air lands at Ludlow Bay marina

If you prefer activity, there are many options. The marina store rents kayaks and powerboats; you don’t have to leave Ludlow Bay to see incredible sites. The marina has 300 slips and mooring rentals and side-ties for boats up to 200 feet. You can rent bicycles, hike in the woods or on the beach, or golf at the 27-hole, award winning golf course. The Inn has connections with charter outfits if you’d like to go fishing or crabbing. A local spa service is waiting to get your 24-hour-in-advance request to bring their spa service right to your room. To go food is available to hotel and boat guests; food will be delivered right to your boat slip.

The Heron, Olympic Room and Andrew’s Suite are popular with businesses for corporate meetings. Andrew’s Suite has its own terrace when you have to take a break from corporate-speak. It also has a connecting bedroom and bathroom allowing an executive or event organizer to stay on site.

As sometimes happens, Port Ludlow went through a "bad patch" where enough attention wasn’t paid to details. But it’s all over now. Chef Dan Ratigan arrived in 2007 after stints with Black Angus, SeaTac Radisson, McCormick and Schmick’s Harborside, Ivar’s Salmon House and Twetens in Port Orchard. In January 2008, General Manager Paul Wolman arrived with a lifetime of worldwide experience as a food and beverage director, including five years at Salish Lodge & Spa. "Paul and I clicked well," says Chef Dan. "I was trying to take the food up to the next level, getting away from broad-line purveyors and moving toward a local and seasonal menu. Paul has great knowledge and contacts and he sped up the process considerably. We keep things simple so they’re consistent. The product is so good, I don’t have to do much to it! We continue to investigate new products and develop relationships with local producers—there are a lot of 5 acre lots nearby that produce just 6-8 products. It’s great to know that the tomatoes we serve at night were picked that morning."

"Staff had gone through hard times," recalls Paul. "We lost employees because they’d had a bad experience. Now things are good again and they have support. Chef Dan is resilient and enthusiastic, very good with his staff and the operational side of things. But most importantly, he has a really good palate. We’re working together to move our food to a whole new level. We’ve changed every purveyor. There’s no more frozen food here." To lure locals and visitors alike, they’ve started two fun series. "Dinners Around the World" celebrates different parts of the world through food and wine each month. "A Day with Chef Dan" has guests head in the kitchen making a themed meal with Chef and eating it for lunch, pairing with wine, beer or champagne.

Photo: Chef Dan Ratigan

The intimate Fireside lounge hosts TGI’s Time to Relax daily from 2:30-5 p.m. Great menu items like clam chowder, salads, mussels, pasta, sliders and more are offered at great prices, along with discounted beer, wines by the glass, well drinks and specialty cocktails. The Fireside Restaurant is a cozy spot for breakfast, weekday lunch, weekend a la carte brunch and dinner. Products used aren’t just local or sustainable. Dan and Paul are both committed to companies that treat animals humanely. They use Oregon Country Beef (www.oregoncountrybeef.com) and offer a steak menu alongside the regular menu. They avoid seafood if it comes from areas with questionable water quality.

You can see, feel and taste the care that is being given to the Inn these days. Whether you’re a returning or first-time guest, you’ll be pleased with what you find and relaxed when you leave.

Connie Adams/June 2009

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