The Wandering Goose started in 2012 as a 30-seat café on Capitol Hill in Seattle. Eight years later, millions of biscuits, and a pandemic later, Heather Earnhardt bade farewell to her beloved establishment and relocated full-time to the Washington coast, The Wandering Goose in tow.

This new iteration is bigger - open seven days a week in the summer, serving brunch and supper. The menu changes with the seasons and our farm out back, Little Goose Farm. If it’s not in season, you won’t find it on the menu. The fryers run on beef tallow, giving the breakfast potatoes a nostalgic crunch. All our produce and meat comes from farmers and ranchers we know personally. The oysters, Toke Points, are harvested in the estuary out back.

When Heather is not cooking, she’s greeting guests, harvesting in the farm or checking to make sure all the candles are lit. Southern hospitality and over a century of welcoming guests continues in Tokeland to this day.