A welcome addition to the scene in 2022, Wild Blue has since become one of the resort town’s most important culinary destinations. Chef Derek Bendig makes each plate a showcase for the abundance of the Pacific Northwest (local oysters, Bradner Farms chicken breast with sunchokes, red sea bream with squid ink emulsion) and beyond — beluga caviar, Idaho wagyu beef tongue, Japanese wagyu strip loin. The wine list can handle it all.