Notable & Newsworthy

Read what the following publications have to say about the White Gull Inn...

VacationIdea Dream Vacation Magazine

September 2019, 10 Best Things to do in Fish Creek, WI

Green Bay Press-Gazette

December 26, 2018, 35 Years of Music, Food: White Gull Inn's Coulson on its Off-season Dinner Folk Concerts

Peninsula Pulse/Door County Living

November 28, 2018, Timeless Charm at the White Gull Inn

Door County Advocate/Green Bay Press Gazette

August 19, 2016, All Inn the Family

Door County Magazine

Summer, 2016,  The White Gull Tradition - An Owner's Long Journey to a Family Business He Calls 'Home'

Conde Nast Traveler

October 20, 2015,  Top 15 Hotels in the Midwest: Readers' Choice Awards 2015


October 6, 2015, 15 Best U.S. Resorts for Fall Getaways

NPR Morning Edition

August 18, 2015, In the Upper Midwest, Summertime Means Fish Boils

Milwaukee Journal Sentinel

June 24, 2015, White Gull Inn offers taste of Door County fish boil

May 7, 2015, We Love Mom: Jan Coulson's Rhubarb Torte

Discover Wisconsin

May 2, 2015, A Dairy Good Breakfast

February 11, 2015, Wisconsin's 10 Best Restaurants/A Proud Local Cuisine

Wall Street Journal

November 15, 2014, Poilane Bakery Cookbook, Hand-forged Carbon-
Steel Pans and Mail-order Granolas


August, 2013 - Fish Creek is named one of the country's 15 prettiest towns.

USA Today

Thursday, August 15, 2013, the White Gull's cherry pie makes the list in "10 Midwestern foods You Must Try,

Milwaukee Jounral Sentinel

Sunday, December 2, 2012, In his article, "Door County is Quiet Winter Wonderland", Madison writer Brian Clark talks to White Gull Innkeeper Andy Coulson about traveling the Door Peninsula in winter. 

Milwaukee Journal Sentinel

Sunday, February 12, 2012 - "A Splash of Color - During winter doldrums, brighten dishes with super-fruit cherries" by Anne Schamberg

Travel & Leisure

September, 2011, White Gull named one of America's Top 10 Hotels for Fall Color

Milwaukee Journal Sentinel

Sunday, May 16, 2010, White Gull Inn's winning cherry French toast - Good Morning America


Sunday, May 16, 2010 - Marysol Castro, weekend anchor for Good Morning America, announced the White Gull Inn as the winner of its Best Breakfast in America Challenge, and interviewed White Gull Innkeepers Andy and Jan Coulson on national television.

Bon Appetit

May, 2009 - In a feature entitled "The United Plates of America," Bon Appetit provides a guide to the best things to eat, drink, and buy in all 50 states. Read more

National Geographic Traveler Magazine

April, 2009 - "Hotels We Love" in North America because of their "location-inspired architecture, ambience, and amenities, eco-stewardship, plus an ethic of giving back to the community." Read more


May, 2006 - White Gull Fish Boil featured in Gourmet, story by Roadfood's Michael and Jane Stern. (Article not on line.)

Michael Stern, who featured the White Gull Inn fish boil in his regular column in Gourmet Magazine in May, 2006, has posted the following review on his website

Milwaukee Journal Sentinel

December 30, 2006 - Best Recipes of 2006

White Gull pastry chef Steve Glabe originally provided this recipe for a story the Journal Sentinel ran last summer on Chefs at Play

Door County Magazine

November 25, 2006 - Door County Magazine's readers, in this winter's issue, voted the White Gull one of their two favorite restaurants of 2006. In previous years' "Best of's" issues, they have named the White Gull Best Restaurant, 2003, Best Breakfast, 2005, Best Fish Boil, 2003 and Best Bed & Breakfast, 2003. (Article not on line)

Midwest Living Magazine

June, 2007 - "Who needs New England? The Midwest has its own coastal charm around the Great Lakes, and our top towns (Fish Creek and Ephraim), located in Door County, are the best examples of it...Fish Creek's White Gull Inn, known for first-class hospitality and one of more than a dozen lodging choices in Fish Creek alone, stages one of the best (Door County fish boils)." See the complete list of the top 100 or pick up a copy of the June, 2007, issue of Midwest Living Magazine.

Midwest Living

January 1 - “Combing through more than 2500 recipes was easy; choosing only 20 was the hard part!” according to Midwest Living’s Senior Food Editor Diana McMillen, who used readers’ responses during the magazine’s 20 years of publishing to come up with its 20 Best Recipes of all time. Making the final cut, in the February, 2007 issue of Midwest Living, is the White Gull’s signature house tossed salad. The magazine reprinted the recipe, which was originally featured in the December, 2000 issue. Along with mixed salad greens, ingredients include dried cherries, toasted pecan halves, shaved Parmesan cheese and balsamic vinaigrette dressing. (Article not on line.)

Chicago Tribune Magazine

September 24, 2006 - With Maid-Rites and whitefish livers, who needs foie gras? "Bellying Up to the Midwest" by Alan Solomon (This article is not on line, so we quote the paragraphs regarding the White Gull Inn)

"Cherry pie, on the other hand, is only part of the Midwestern miracle known as the Door County Fish Boil. Of course, the fish boil is one of those things that, well, if it weren't already here...

"it'd be a tough sell," concedes Andy Coulson, innkeeper and occasional boiler at the White Gull Inn in Fish Creek, Wis. "I mean, first of all, the sound of it. 'Boiled fish.' Right there, it's not particularly mouthwatering.

"But in a sense, that's helped it, because people come and say, 'Oh, you gotta have a fish boil! You gotta have a fish boil!' and everyone's first reaction is, 'Do I really have to?'

"It always exceeds expectations."

A fish boil, briefly, is chunks of whitefish, poatoes, sometimes onions and salt, cooked in a kettle of boiling water. There's some drama in the actual preparation - don't want to spoil the surprise - and it's always served with melted butter, lemon, cole slaw, some variation of bread and, just as always, with Door County cherry pie for dessert.

The county's commercial fishermen had been doing fish boils, mostly among themselves, for generations. "These were not professional chefs," Coulson notes. "They were men cooking for men."

"Right around the late 1950's, the owner of the White Gull and the owner of the Viking [in nearby Ellison Bay, still in business and still claiming to be the original] started offering it to tourists - and of course it was an immediate hit."

Christian Science Monitor

August 11, 2004

Nothing says Door County like the traditional fish boil...