Twelve rooms above the Methow River, between the pines and the Pasayten. Wood floors, hutch beds, and a single dinner served at seven.
No. 01. The Lodge
“We bought it for the floors. We stayed for the silence in February. the kind that comes after a foot of snow, when the river is the only thing still moving.”
Sarah & Theo Whitcomb, owners
Cascadia Lodge began as a homesteader’s cabin in 1947, the first frame building between Winthrop and the pass. It has been a fishing camp, a ranger station, and, for one improbable summer in the seventies, a textile cooperative. We bought the place in 2017 and spent eighteen months returning it to its bones. Milled fir from the original barn, a new AGA range in the kitchen, and twelve rooms instead of the original five.
We don’t call it a hotel. There is no front desk, no minibar, no television in the rooms. Dinner is at seven, four courses, one seating, cooked by Chef Beatrice Lin from what came in that morning. Breakfast is on the long table by the window. The rest of the day belongs to you and the valley.
What we built is small on purpose. Twelve rooms means we know your name by the second morning, and that the trail you mentioned at dinner is the one Marcus has packed the lunch for.
Read the full story →No. 02. Rooms
A queen bed, a window the width of the wall, and a chair pulled toward the river. Four rooms on the second floor.
A king bed, a soaking tub, and a small wood stove. Four corner suites tucked into the larches.
Under the eaves of the original barn. Two skylights, a hutch bed, and a galley with a kettle.
The original homesteader’s cabin, restored for two or four. Stone hearth, sleeping loft, private porch on the river.
No. 03. This season
The Methow opens for catch-and-release in early June. Our guide Marcus has fished this river for nineteen years. Half-day or full, rods and waders provided.
Five miles up, five down, ten thousand larches at the top in late September. We pack the lunch and drive you to the trailhead at the North Cascades scenic byway.
Two hours with Chef Beatrice on the back trail. Morels in May, chanterelles in October, and what she finds becomes part of dinner that night.
A four-course tasting served by the stone hearth. Available nightly, included for lodge guests, $145 for outside friends if a seat is open.
The long table, set for seven.
No. 04. Dining
Chef Beatrice Lin cooks one menu a night for whoever happens to be at the lodge. Lamb from the Methow co-op, mushrooms from the back trail, bread baked that afternoon in the wood oven.
No. 05. Where
We sit at mile 178 on the North Cascades Scenic Byway, eight miles past the Mazama Store and twelve before the road climbs Washington Pass. The closest commercial airport is Wenatchee (140 miles). Most guests fly into Seattle and drive. Four hours from SeaTac in summer, longer when the pass is closed.
We send a car for guests staying three nights or more. Otherwise, the drive is the beginning of the visit. Pack coffee.
No. 06. A weekend at the lodge, in eight frames.
No. 07. Reserve
A snapshot of the month. Tap a date to begin a reservation. Our team confirms by hand within an hour. Two-night minimum on weekends, three nights through ski season.
Stay with us
Two-night minimum, three through ski season. Reservations open ninety days out and tend to close fast for full moons in February.
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