After a devastating fire in 2013 the restaurant reopened in 2016 in a fully renovated space overlooking Friday Harbor. Downriggers is family owned, located on the water of Friday Harbor with spectacular water and ferry views. Pacific NW Fare food, drinks and hospitality. Menus include ingredients from local purveyors, including oysters, smoked salmon, fresh fish and more. Owners Debbie and Hogan are either on site or whipping up the amazing desserts, smoking salmon or making sure their guests feel at home.
Brian is excited to share his love for the plentiful harvest of the Pacific Northwest with Friday Harbor. Brian trained at the Culinary Institute of America (Hyde Park, NY), and spent over a decade developing his culinary skill at restaurants in New York City, Florida, and Chicago. Raising his own goats and farming with his family in the Northeast, he has a deep appreciation of the labor that farmers put into their crop, the love ranchers show their animals, and the care which guides the fisherman to his catch. He first garnered recognition as Chef de Cuisine at Swoon Kitchenbar (Hudson, NY) when the farm-to-table restaurant was a James Beard semifinalist (Best Chef: Northeast) and most recently lead the kitchen of the SMS brand ranch’s first restaurant, Svante’s Ranch Direct (Austin & Round Rock, Texas) as Executive Chef. But, in his words, “None of these regions compare to the Pacific Northwest. Food grows the way it has for hundreds of years in the wild. San Juan Island has fields of sea beans, octopus hidden in rocks and crevices, and a steady salmon run in the summer.” Brian’s hobbies include charcuterie, woodworking, skiing, and exploring new places (trying new food) with his wife, Marjie, and their dog, Hudson.