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Passage at the Inn at Langley

@passagelangley

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A fine dining tasting menu restaurant rooted in the Pacific Northwest and the wider West Coast from @johnnyspero
@innatlangley

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@passagelangley @innatlangley lately

Fall is already in full swing on Whidbey

The smell of duck slowly smoking and roasting over almond wood

I'll never get tired of dungeness 🦀

@rachelstevns crushing tostada station

Our new table from @tree.skar totally transformed our dining room taken in Inn at Langley by @passagelangley

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7 days ago

“The chef Johnny Spero spent time in vaunted European kitchens like Noma and Mugaritz before opening his acclaimed Reverie in Washington, D.C., in 2018. A Michelin star arrived in 2022. He left the capital in 2025 and lately washed up on picturesque Whidbey Island. There is a worldliness to his tasting menu, which is ever-changing but always showcases top-quality seafood.” - The New York Times

See more at @passagelangley taken in Inn at Langley by @passagelangley

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22 days ago

Thank you @nytcooking @nytimes for including @passagelangley on your list this year!

Having opened right in the busiest season here on the island, our entire team at @innatlangley has been working day and night to create this experience. A huge thank you to all of our housekeepers and front office, our spa team, and the entire restaurant staff. 🎵 We’re all in this together 🎵

Being part of a place that has been here since 1989 carries so much history. To have the chance to continue telling that story in our own way, while welcoming guests who have been coming here since the doors first opened, is incredibly special. We’re so grateful to open these doors to new guests and continue building on that story.

This is just the beginning. taken in Inn at Langley by @passagelangley

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a month ago

I resisted for a while. But I finally put a tostada on the menu at @passagelangley

@masienda blue corn masa, black walnut salsa macha, a mousse of avocado and eucalyptus, and yellowtail from @fishmongerjeff @efish_co brushed with masa tamari by @passagelangley

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a month ago

Reservations for @passagelangley are currently open till the end of November via @exploretock

Thursday to Sunday, seatings available at 5:30, 6 and 6:30

Follow the link in our bio to make your booking

@innatlangley taken in Inn at Langley by @passagelangley

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a month ago

Reservations for @passagelangley are currently open until the end of November. Follow the link in our bio to make your booking via @exploretock

📸 @teocrider taken in Inn at Langley by @passagelangley

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a month ago

Had an incredible time in Chicago but thrilled to be back on Whidbey Island.

Although it was a quick trip, working alongside @chefjohnshields and the @smythchicago team, @kyleconnaughton @ckostow @rwmckinlay and @trevoromorain has definitely inspired and excited to put some of that into our menu.

Especially when we are surrounded by incredible ingredients coming from @foggyhillfarm and the entire @whidbeyislandgrown community, @preservation_meat_collective, @keycityfishco, @taylorshellfish, @culturedabalone, @wild.foragers, @efish_co
It's hard not to build something special.

Our books at @passagelangley are currently open until October, you can follow the link in my bio to book via @exploretock taken in Langley, Washington by @passagelangley

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2 months ago

I’m going to start with the bathtub and work backwards in my ploy for to you to copy my 24-hour itinerary on Whidbey Island.

It has an unobstructed view of the Puget Sound. The windows open out so you can hear the waves and SEE THE ORCAS. This perch is room #40 at the recently renovated @innatlangley.

But lets back up. Drive to Whidbey Island by crossing Deception Pass and pause to see the cerulean water swirl. Stop at a few roadside stands for peel-and-eat shrimp or fresh donut peaches. Arrive in Langley in time for lunch of oysters and Dungeness crab cocktail @saltwaterlangley. Pitter patter up the street to the Inn and get a massage at the tranquil spa while you wait to check in. Cross the threshold into your suite and have a soak in the magic tub and stay until your fingertips wrinkle.

Then it’s time for dinner at the reason that brought me here. My longtime friend @johnnyspero is a big draw at the Inn. He helms the restaurant, @passagelangley. Johnny is cooking his kind of food—ingredients first, inspired by the bounty that surrounds. Oysters, mussels, geoduck, rockfish, sheepshead, and barely poached shrimp all get the star treatment. Marcie, who many of you will remember from DC, is thriving with her wine and thoughtful N/A program. All the little details make the meal memorable.

Take a second bath after dinner once it’s finally dark, you deserve it. Then go to sleep to the sound of the waves.

After breakfast back at Passage, go on a two-hour kayak tour that’s a wildlife lover’s dream. A breathtaking bald eagle soared above and the seals revealed themselves to basically be sea corgis.

Take the 15-minute ferry from Clinton back to Mukilteo and head back to Seattle filled with the wonder that only the Pacific Northwest can inspire. taken in Inn at Langley by @passagelangley

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2 months ago

Really excited to be heading to Chicago on Saturday, August 22, to cook with @chefjohnshields alongside @ckostow, @kyleconnaughton, @rwmckinlay, and @trevoromorain. Celebrating ten years of Smyth with a group of chefs I have a tremendous amount of respect for. Pretty special to be a small part of it. Let's sauce it up

Presented by @resy and @exploretock.

@smythchicago
@passagelangley
@locustnashville
@singlethreadfarms taken in Smyth by @passagelangley

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2 months ago

as seen in @travelandleisure ✨

new work for the @innatlangley 🍃 taken in Inn at Langley by @passagelangley

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2 months ago

Reservations for @passagelangley are currently open until the end of October. Follow the link in our bio to make your booking via @exploretock taken in Inn at Langley by @passagelangley

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3 months ago

Did you know that almost all hazelnuts grown in the United States are from the PNW, specifically Oregon? Me either. So I ordered a ton by accident so we now have two different preparations, one sweet and one savory.

This an ice cream make of PNW hazelnuts, enriched with yolks from @off.kilter.farm and @samishbaycheese yogurt. A jam of nixtamalized and caramelized @foggyhillfarm strawberries and candied baby pinecones. On top we have crystalized chocolate, black trumpet mushroom, and almond.

@passagelangley
@innatlangley
@teocrider taken in Inn at Langley by @passagelangley

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3 months ago