
Also a fast-rising star in the world of interior design, manager Kelsey Simmons is worthy of a special tribute. Circle the first letter of each paragraph in the story to discover it.
Keeping it fresh and exciting is the goal.
Easing into seven-day-a-week service as summer approaches, Christopher’s on Whidbey is celebrating its new Monday hours by making your taste buds and wallet equally happy.
Legendary chef/owner Andreas Wurzrainer has cooked up a bevy of Happy Hour specials, which will run from 5 PM until close each Monday. While the regular menu is right at your fingertips, inside you’ll find a little something special if you venture out to start off the week with a culinary adventure.
Stone Brewing Company’s Levitation Ale headlines a group of seven beers and wines which will set you back just $4, while an ever-evolving group of $6 appetizers will tempt the palate.
Each appetizer — ranging from Penn Cove mussels to gnocchi sauteed in a decadent swirl of butter with herbs, smoked salmon and spinach — is hand-crafted by Wurzrainer and his kitchen staff.
Years of training have honed the chef’s kitchen skills and how better to deal with the fact it’s a Monday, and the start of another work week, than by letting him weave a delicious spell for you that almost makes you think it’s the weekend again.
Really, what more could you ask?
Unless you’re fanatically dedicated to microwave pizza, the mere thought of beautifully-crafted, reasonably-priced food, hand-delivered to your table by the finest wait staff in town, should send you rushing to the door, keys in hand.
Let the Flor de Campo Pinot Noir caress your throat, the Pike Place Naughty Nellie Golden Ale tumble cross your tonsils, as you eye the tomato and mozzarella salad, with hints of fresh basil, olive oil and just a whisper of balsamic vinegar.
Enjoy your Monday again. Run free in the land of the Merlot and Rieslings, a place where a bite won’t bust you for the whole week, but the flavor combinations will remain with you for a lifetime.
Say yes, to happiness.












































