165 West St, Friday Harbor, WA | Directions 9825048.535505 -123.016620
Best Italian in Friday Harbor – I love Italian food and this was the only place that satisfied my need to have it. The service was so quick and friendly, recommending food that after tasting, was well recommended! The dessert just topped off my night (and the space in my stomach) and I don't think I've ever enjoyed a meal as much! Go here please and enjoy yourselves as much as I did.
AWESOME FIND! – We visited Vinny's last weekend 9/26. We had a beautiful view of the water still, despite the condos. The food was beyond wonderful, complete with complimentary bread, oil, balsamic vinegar and roasted garlic. My husband had the best flat iron steak and veggies he's ever had and I had the best seafood fettucini I've ever had - full of seafood - clams, oysters, mussels, prawns, salmon, scallops, finished with a basil garlic cream sauce to die for. The service was exceptional and we will definitely be returning here! The prices were also very good compared to the waterfront restaurants.
OK Italian – This Italian restaurant used to be one of our favorites, unfortunately it has completely lost it's view of the ocean due to condo development, so there is no view. The food was so so , menu is a lot smaller and I found out they no longer serve complimentary bread rolls with roasted garlic, olive oil, and balsamic like before. Maybe they are cutting costs? It is under new ownership. The pasta dish I had was very dry and flavorless, a bit cold, with gobs of goat cheese?? Didn't get it. Maybe I ordered the wrong thing. Honestly next time I want some good Italian food I'll cook it at home. Not impressed.
A room with a view and lively Italian fare are the draws for dinner dates. – The Scene
Lights droop as if strung from the branches of a tree, creating a breezy, romantic air conducive to dining in intimate twos and friendly fours. Ask for a window seat and watch the ferries and storms move over the bay. Servers are young and engaging and offer excellent suggestions from a menu they've clearly sampled extensively.
The kitchen's best recipe--a sweet-savory toss of pine nuts, raisins, lemon and garlic in olive oil--shows up in several guises. Whether it's the flash-fried calamari or the red-hot pasta "from hell," the recipe is a success. A perfectly grilled portobello mushroom melting into goat cheese readies the tongue for the sort of baked ziti you could eat all night long.
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