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Coast Food & A rts

coast ��d & Arts

the guide to r egional

food & entertainment

The Guide to R egional Food & Entertainment


fa ll / w inter 2 010/2 01

Owner Steve Wilson & Chef Sean McCart outside The Bay House in Lincoln City

Camp 18 - the sturdiest family restaurant in the West!

• Brawny or Northwestern Cuisine • Loggers’ Dinners - Steaks & Prime Rib • Lunch - Big Hamburgers & Great Sandwiches • Lumberjack Breakfasts! • Log Building the Size of a Train Terminal • Historic Lumberjack Decor • Free Logging Museum • Deep Couches around a large Rock Fireplace

U.S. Highway 26 at Milepost 18, In Elsie • 503.755.1818 Hours: Open 7 Days 7 AM to 9 PM

great times great food...

and what happens at Dundees...stays at Dundees. darts • pool • shuffle board • oregon lottery cocktails • wine • 14 beers on tap

OPEN AT 7AM serving breakfast, lunch & dinner. 414 Broadway. Seaside 503.738.7006 Coastfood



peninsula long beach

Contents FEATURES 16 Chefs’ Table - soups



32 Top Chefs 42 Holiday Cheers 52 Nightlife/Happy Hours 69 Coast �rts




8 Long Beach Peninsula 18 Astoria 34 Seaside 44 Cannon Beach 56 Central Oregon Coast


cannon beach Fairy House at the Freed Gallery in Lincoln City.

56 4

central oregon coast


& Arts

Coastf��d Fall 2010/ Winter 2011 Publisher Jerry W. Liphardt

Art Director Susan Spence

Business Manager Wayne Fulmer

copy editor Una Boyle

Section Writers Una Boyle - Long Beach Cyndi Mudge - Astoria Laura Swanson - Seaside & Cannon Beach Jack Davis - Central Oregon Coast

Contributing writers Tony Kischner Dean Reiman Steve Wilson Chris Holen

COAST FOOD and arts Is published 3 times a year Spring, Summer, Fall by Coast Food LLC. 451 Avenue U, Seaside Oregon 97138 503.470.0091 All work herein copyright © 2011 by Coast Food. All rights reserved. No part of this publication may be reproduced without written permission from the Publisher. All material and design is property of Coast Food LLC.

Bosnian Food

prepared from the heart

Cover By Christopher Spence

The Oregonian: Rated “Best of the Coast”

Portland Monthly: “Hidden Coast Secret”

5 Drina Daisy - 915 COMMERCIAL STCoastfood (AT 9TH) • ASTORIA • 503.338.2912 • 11AM - 9PM • WED- SUN

explore... 103

kites! kites ! EXPERIENCE experience

THE OF the MAGIC magic of


Ocean Park Klipsan Beach Long Beach • Seaview • Ilwaco •



Astoria Warrenton

• 30 

Gearhart • Seaside •


Cannon Beach Arch Cape Manzanita Wheeler Rockaway Beach • Garibaldi


• Nehalem • •



Pacific City

22 Otis


Lincoln City

Depoe Bay


Open Daily 11 - 5 • May - September Closed Wed & Thurs • October - April 303 SW Sid Snyder Dr• Long Beach, WA Coastfood 6 360-642-4020



Beer Cuisine? Pacific City’s Pelican Pub & Brewery has been pioneering the notion for over 14 years. In this small fishing village on the Oregon Coast, the Pelican Pub & Brewery has been brewing award winning beers since 1996. Not content to rest on the laurels of great beer, the Pelican’s kitchen team has been cooking with beer as an ingredient and creating dishes to be paired with beer all along the way.

Fall Brewer’s dinner

November 6, 2010

Pelican Pub & Brewery, Pacific City

The idea of “beer cuisine,” using the complex flavors of a well-made beer just as readily as one might a good wine, is the guiding force at the Pelican Pub & Brewery. Each item on the lunch and dinner menu has its suggested pairing: the Doryman’s Dark is excellent with the fried snapper inside the Pelican Po’ Boy, for example, and the Kiwanda Cream Ale is the ideal glass beside the Grilled Wild Pacific Salmon. The beers are also incorporated into sauces, batters and reductions across the menu, from the buttermilkbeer pancakes in the morning to the “Beer Blanc” sauce used on the Crab-Crusted Mahi Mahi and Blackened Pacific Northwest True Cod, served every night. There is no better example of the Pelican’s belief in Beer Cuisine than the Brewer’s Dinner Series, held three times per year in the oceanfront banquet room. Launched by Head Brewer Darron Welch, these Brewer’s Dinners feature several courses that are meticulously chosen and paired with house brews by a scrutinizing tasting committee. They are relatively largescale dinners, welcoming 70 to 80 sophisticated diners, and sell out well in advance. The next event, set for November 6, 2010, will celebrate the exploration of mushrooms, with many varieties being hand selected from our region. Whether you visit the Pelican for one of its acclaimed Brewer’s Dinners or just for breakfast, lunch, dinner, or a beer, you will notice something special going on in Pacific City. Brewer’s Dinner Weekend Packages are available with the Inn at Cape Kiwanda and Cottages at Cape Kiwanda. Inquire at 503.965.7001 or

Chef-owner Michael Lalewicz of the Depot in Seaview WA.

Pelican Pub & Brewery 33180 Cape Kiwanda Drive Pacific City, OR 503.965.7007 Coastfood




waterfront dining


The Lightship Restaurant


at its best E

njoying the many moods of the Pacific Ocean is made even more pleasant when it’s done from the dining room atop the Edgewater Inn in Long Beach. Owners Karl and Karen Hintz, who purchased the restaurant two years ago, recently remodeled to provide diners with the maximum opportunity to watch the nearby waves. Both the sports lounge and the dining room itself offer unparalleled ocean and beach views from each seat. “We took special care to keep the interior colors in warm earth tones in order not to detract from the subtle changes in the outside light on the water and sand. Each booth has been elevated so diners who choose the comfort of a booth instead of a table will still see the view.”


awn over the ocean can accompany breakfast, which is served daily until 2 PM; or diners can take a break from beach fun for lunch. Happy Hour, from 3-5 PM on

weekdays, offers the perfect setting in which to relax and watch the sun slowly set over the western sky.


ith the arrival of Fall and Winter months, Chef Kevin Simmons brings back the special midweek nights the restaurant created during its first year. Tuesday becomes the popular Italian night, with half price on all Italian menu items. On Wednesday evenings, a special children’s menu is available and any children under 10 who comes along with their parents enjoy dinner free of charge. Steak & Rib night is Thursday with special pricing on Bacon-wrapped Petite Filets, T-Bones, BBQ Ribs and more.

Lightship Restaurant & Columbia Bar 409 SW Sid Snyder Drive, Long Beach, WA 360.642.3252


events NOVEMBER 1-14 Wild Mushroom Celebration 12-13 ‘Ocian in View’ Cultural Weekend 26-28 Holidays at the Beach

DECEMBER 4 Lighted Boat Parade & Crab Pot Christmas Tree 11 Tuba Christmas 11-12 Bed & Breakfast Holiday Open House 31 Fireworks at Midnight over Ocean


15 Crab Feed 15-16 Windless Kite Festival

FEBRUARY 5-6 Asian New Year Kite Celebration




ometimes, when history repeats itself, the new version saves all the best of the past and adds a whole new flavor to it. Such is the case with the Klipsan Market Café, where famed restaurateurs, Nanci Main and Jimella Lucas, are again putting their unique spin on northwest cuisine.

Nanci & Jimella’s Klipsan Market Café

For Seekers of the Lost Ark

Formerly the proprietors of the Ark Restaurant & Bakery, the two chefs have delighted their legion of fans with this new venue. The Ark, as it was known, developed a national reputation for innovative cuisine during its 25 year run. The newest venture offers many of the same dishes and maintains the same quality in the intimate dining room. At the new location, the two women are also able to offer unique deli items so you can enjoy their fine food at home, as well as a broad selection of specialty wines, fresh fish, artisan pastas, cheeses, organic meats and other local products. The commitment to local, sustainable and organic ingredients is evident. Their creative menus rely on clams and oysters from the pristine waters of the Willapa Bay as well as onorganic meats and local produce. The bakery makes signature mouth watering home-made breads and desserts. Rolls come warm to the dinner table. Locally roasted organic coffee fills your cup with wonderful aromas as you savor your dessert. The ambience is European-bistro style, the standard of service remains as impeccable as diners experienced at ‘The Ark.’ Now, a new generation can enjoy the twinkling lights and fresh flowers which decorate the colorful tablecloths, while delicious meals will provide them with a lifetime of memories. UB

Nanci & Jimella’s Klipsan Market Café 21727 Pacific Way, Klipsan Beach, WA 360.665.4847



Long Beach Peninsula Visitors Bureau -Una


uring the cozy Fall and Winter months, local chefs enjoy the opportunity to be creative and expand their menus to celebrate more of the area’s abundance. This is the time of year when wild mushrooms are gathered, the annual crop of ruby red cranberries is glistening, plump oysters and a variety of other seafood all inspire new recipes. The Peninsula’s devotion to its food is legendary. With 18 varieties of edible wild mushrooms being harvested, food-loving Peninsulites - from inns to foragers and chefs offer up everything from mushroom frittatas to pasta & steak dinners featuring Porcinis and other seasonal favorites. During the Wild Mushroom Celebration, many restaurants offer winemaker & mushroom dinners and cooking classes.


ranberries are the centerpiece of the annual Cranberrian Fair, now in its 87th year. This traditional harvest celebration of the Peninsula’s well-established cranberry industry and family-owned cranberry bogs inspires everything from artisan poetry to fine art, baskets, beadwork and a variety of cranberry-based foods. Enjoying the talent of the culinary community and the region’s freshsourced abundance is especially delightful in the ambiance of the Peninsula’s restaurants. Diners

can savor dinner while they gaze at ocean waves or be lulled by the calm swaying of boats in the marina. Those who love history can sup in an old train station or step back in time to the relaxed elegance of a hundredyear-old inn.


360.642.4080 • 120 First Ave. S. • Downtown Ilwaco, WA •

Authentic Food in Authentic Surroundings

The last months of the year also bring more cultural activities to the Peninsula’s communities, with the Water Music Festival filling the air with chamber music and speakers exploring local history during November’s ‘Ocian in View’ Cultural Weekend.


f course, Christmas at the beach is always a special time which draws both locals and visitors to enjoy the lighted boat parade and the delight of singing Christmas carols around the World’s Tallest Crab Pot Christmas Tree, which is actually composed of complete crab pots. For those who want to welcome the new year with a bang, the Peninsula even provides fireworks over the Pacific Ocean at midnight on New Year’s Eve.

Long Beach Peninsula Visitors Bureau 3914 Pacific Hwy, Seaview, WA 800.451.2542 Coastfood


Kitchen Continental Shelburne Restaurant


hen one chef brings experience from New Zealand and another includes both Paris and Hollywood in his resume, a restaurant has a golden opportunity to bring international expertise to its menus. That very combination is creating culinary excitement in the Shelburne Restaurant kitchen, located in the historic Shelburne Inn. A one-time recipient of the New Zealand Lamb Award, Richard Windrich has won Gold, Silver and Bronze medals at international cooking exhibitions. After training under Swiss Master Chef Adolph Kugler, he started a career of thirty years maintaining 3 and 5-star hotel and restaurant establishments. Prior to moving to the Long Beach Peninsula with his family, Windrich counted Hyatt and Sheraton Resorts as well as the Sacramento State Capitol among his kitchens.

Laurie Anderson

Adding another 33 years of experience to the team is Robert Erickson. A graduate of the Culinary Institute of America, Erickson’s first job out of school was at Maxim’s in Paris. His restaurant credentials include Spago in Hollywood and Idaho’s Sun Valley Resort. Winner of five Gold Medals including the Culinary World Cup, Erickson has been featured on the Food Network, Great Chefs of the World and Great Chefs of the West.




ne feature the two chefs are adding this Fall and Winter will be the very European presentation of a Prix Fixe menu. This allows the showcasing of a careful pairing of soups, salads, and entrees with a new multicourse dining experience offered each week.

The restaurant’s international flavor will also be felt in a series of ‘SpecialTeas’ on Saturday afternoons during November and December. Each week, the event will explore a different ethnic tradition, with eatings will from 3-5 PM. However, Tea will be set aside on Christmas Eve and Christmas Day so the Shelburne can celebrate the holiday with a traditional dinner. There will be limited seatings and hours on Christmas Day (2-7) with the last reservations taken for 7 PM. UB

Shelburne Inn, Pub & Restaurant 4415 Pacific Way Seaview, WA 360.642.4150


he coming of cooler weather brings smiles from local residents because it means the return of favorite foods and cozy hours with friends at Seaview’s Depot Restaurant, enjoying early dining specials with Chef Lalewicz’s ‘Small Bites Happy Hour Menu’ and the ever popular weekly ‘Burger Nite’. “We are delighted to bring back menu items each winter which really appeal to local diners. It’s a nice way to give back to our loyal customers,” explains Nancy Gorshe, co-proprietor with Lalewicz of the Depot.

Food for Friends The Depot Restaurant

New bites introduced this season will include Pulled Pork Sliders and Tzatziki Curried Lamb Sausage Crostini. Old favorites returning include Artichoke Frito, Scallops in Peruvian Mango Salsa, fried Willapa Bay Oysters with Roasted Garlic Aioli Sauce and Calamari tossed with Won Tons and Peanut Cilantro Sauce. Wine and beer specials are available to accompany these small plates, which range from $3-$6 each. Small Bites are served between 5 and 6 PM Sunday, Monday, Thursday and Friday. ‘Burger Nite’ - long a popular Wednesday night activity during the winter months - serves up Prime Hamburgers or Portabello Mushroom Burgers, along with your choice of as many toppings as needed (including fried eggs, bacon and jalapeno peppers) to provide the perfect burger experience, all for one low price. In addition to the usual French Fries, diners can choose Sweet Potato Fries to accompany the burger extravaganza. The Depot’s famous Clam Chowder, House Salad and Oyster Appetizer are also available on Wednesdays. The change of seasons also offers Chef Lalewicz the opportunity to create new dishes; and, this season, a number of innovative offerings will be added to the traditional menu, including a Prawns Piccata dish. Fans will be delighted to know that Dungeness Crab Mac, Wilted Spinach Salad and Gnocchi are back. This year, there are two gnocchi versions: robust Wild Boar Ragout with Gnocchi and a vegetarian option of Gnocchi with Sun-Dried Tomato Pesto Sauce. In another nod to vegetarian diners, Lalewicz has also added a vegan soup of Tuscan Bean and Roasted Winter Vegetable with Tomato.

Depot Restaurant 1208 38th Place, Seaview, WA 360.642.7880 Coastfood



The restaurant’s cozy interior, with the gleam of the well-polished old bar and the softer ambience created by red lampshades on bar lamps, provides a welcoming environment in which to clink a toast with a microbrew or salute friends with one of the international wines in the Depot’s wine cellar. UB

Come & Get Lost at the Roo! Lost Roo


ith giant kangaroo sculptures outside and casual Australian décor, you might be forgiven for thinking that the ‘roo’ in ‘Lost Roo’ refers to the large-footed hopping symbol of that big country ‘down under.’ Instead, the restaurant-decorated with kangaroos, boomerangs and other Aussie influences - is actually named after Helen Johnson, whose husband and business partner, Mark, nicknamed her ‘Roo’ years ago. The couple, who owned bars and restaurants in Scotland, migrated to the northwest because the climate and people remind them of Scottish life. They brought with them a desire to create an affordable and welcoming gathering place on the Peninsula. “We wanted to offer real food in an upbeat setting where our Peninsula friends



could get together and connect with each other,” says Helen. They have met their aim with this new venture. A peek into the bustling establishment reveals a large space filled with people moving from table to table greeting friends. The menu suits the environment, ranging from burgers and salads to Angus Ribeye Roo and Flat Iron Chimichurri. The Fisherman’s Stew, filled with clams, rockfish and salmon in creamy broth with sherry spritz, vies with Rockfish Tacos for pride of place. ‘Little Roos,’ as children are known, have their own menu, which includes ‘Nutella & Banana,’ an Aussie spin on the classic American PB&J. A very large garage door leads from inside the building to covered outside

deck seating. The large bar is popular on weekends because the six plasma TV sets show college football and NFL games. On Sundays, patrons can enjoy breakfast from 9:30-1 while winter evenings will bring live entertainment. The staff even have their own lively version of a birthday song, which they sing to guests who are celebrating the day. From the large kangaroo who greets diners to the boomerang-shaped tables, the welcoming atmosphere brings the best of Down Under to the northwest. As Helen says, “Come and get lost at the Roo!” UB

Lost Roo 1700 S Pacific Way, Long Beach, WA 360.642.4329

Seafood…Any Way You Like It Dooger’s Seafood & Grill

While Dooger’s specializes in seafood, pasta dishes and salads are also available. The restaurant is popular for its weekly Senior Day on Wednesdays when all menu items are half-price. Friday Steak

Night is another crowd-pleaser, with a choice top sirloin served with cole slaw, onion rings or fries and garlic bread for $7.95. A Kid’s Menu offers very affordable dishes between $2.50 and $3.00. The restaurant was originally part of the small chain of locally-owned Dooger’s Seafood Grills, with restaurants in Cannon Beach, Seaside and Warrenton, Oregon. Being independently owned makes this Dooger’s unique. “Our forte’ is accommodating traveler’s schedules, but we also provide a quality seafood experience for our local population,” says Barry. Dooger’s is open 11 am to 9 pm. UB


e pride ourselves on serving the best quality local food wherever possible,” Barry Craft says. As co-owner of Dooger’s Seafood & Grill with his wife, Barbara, Barry is pleased that his restaurant has been serving the freshest local seafood available since opening in 1995. “We don’t compromise on quality,” Barry explains. “When the price of seafood goes up at certain times of the year, we don’t move to cheaper products. Instead, we pay what we need to in order to make sure we can give our customers the best.”

Dooger’s Seafood & Grill 900 S Pacific, Long Beach, WA 360.642.4224

Awesome Homemade Pizza! handmade from scratch, only the freshest ingredients, made to order.

Capt. Morgan’s Long Beach Tavern



LBT Coastfood


chefs’ table


Photos by Christopher Spence



Red’s TomatoBleu Cheese Soup

Oyster & Wild Rice Bisque

Pacific NW Microbrew Steamer Clams

Pictured at left

Reminiscent of chowder, this bisque is lighter, with wild rice in place of potatoes. I always recommend using Willapa Bay Oysters.

1 cup unsalted butter

2 slices of bacon chopped 2 cups chopped onions

2 tablespoons minced shallots (or sweet onion)

2 cups shucked oysters undrained

1½ teaspoons fresh tarragon

1 cup clam juice

1½ teaspoons fresh thyme

Reduce the heavy cream to 2 cups.

1 ½ Tbs all-purpose flour

¼ cup chopped fresh parsley

Add tomato, peppercorn and basil and heat to just below a simmer.

1 Bay Leaf

Makes about 6 cups 1 quart heavy cream 4 ½ cups canned organic tomatoes 1 ½ tsp. ground 4 peppercorn mix 2 tsp. dry basil ½ lb. bleu cheese, crumbled Lawry’s Seasoning Salt to taste

1 cup low sodium chicken broth

Add the blue cheese crumbles.

1 ½ cups cooked wild rice

Add mixture to blender and process until smooth (be careful when blending hot liquids. We use an immersion or stick blender at the restaurant).

1 ¼ cups whole milk

Return the soup to the pot and bring back up to temperature.

Parsley chopped (optional)

Season with Lawry’s Seasoning Salt if needed. Garnish with dried basil or fresh basil chiffonade.

Red Pelletier - Bridgewater Bistro

¼ cup heavy cream Salt and pepper Cook bacon in large sauce pan over medium heat until crisp. Stir in onions. Cover and cook until onions are tender. Strain oysters through sieve into a bowl. Reserve oysters; add oyster liquid to pan. Combine clam juice and flour whisk until smooth. Add clam juice, broth, and bay leaf to pan. Increase heat to a boil; cook until reduced to 2 cups. Reduce heat to low. Discard bay leaf. Stir in milk, rice, heavy cream, salt & pepper. Cover and simmer 8-10 minutes. Stir in oysters and cook until edges of oysters curl. Sprinkle with parsley, if desired. ( 6 servings)

12 small garlic cloves, minced 1 teaspoon fresh ground black pepper

½ cup chopped fresh chives 1 (12 ounce) bottle Northwest Amber ale 2 pounds fresh Northwest steamer clams  In a large non-reactive pot with lid, melt butter. Add garlic, pepper, shallots, tarragon, thyme, parsley, chives and beer. Heat just to a simmer and stir in clams. Cover and steam 4-7 minutes, until the shells have opened. Discard any that have not opened. Spoon the clams in individual bowls and ladle broth over. Garnish with fresh diced tomatoes, fresh chopped chives and a lemon wedge. Serve with drawn butter for dipping and crusty bread for sopping. Serves four as an appetizer or two as a main course.

Dennis McKeown - McKeown’s

John Sowa - Sweet Basils Cafe Coastfood



Co zy



to som eo yst er s tew at


the Silv er Salmon Grille.

Chowder Down! Silver Salmon Grille


isitors to the Oregon coast often have one query: “Where’s the best clam chowder!”

Jeff Martin, who along with his wife Laurie own Astoria’s Silver Salmon Grille, has earned the title ‘award winning’ for his chowders, based on six years of consistently garnering first place in the annual Chowder Cook-Off which took place in Seaside from 1995 to 2002. Between thirty to sixty restaurants competed in the Chowder Cook-Off from all over the region, including from Seattle and Portland. “We competed every year but the last when I was asked to be one of the judges,” explains Jeff. “We always got at least a first in one category.” The contest included three categories: Clam, Seafood and People’s Choice. “The People’s Choice awards were the most fulfilling and we won first place in that category every year,” recalls Jeff. During the years he entered the Chowder CookOff, he worked for a number of different restaurants, including the final year when he and Laurie opened the Silver Salmon Grille.

over 20 of the Coast’s finest

chowders all for only $10.00.

offers this advice: “We use a very basic recipe for all our chowders,” explains Jeff. “In addition to the traditional onion and celery, our number one secret is using half-and-half and lots of clams!” For their smoked salmon chowder, they sometimes add sherry and, at their restaurant, they will even do so to order. Jeff adds, “Our favorite spices are thyme for clams and dill for seafood chowders.” We are excited and look forward to competing again with the best chowders along the coast in what we hope will be a very successful event. Visitors from all over really want to know who has the best chowder and, in March, we will find out. CM

Silver Salmon Grille 1105 Commercial, Astoria, OR 503.338.6640

HOST RESTAURANTS INCLUDE: Baked Alaska Bridgewater Gunderson’s Café Pier 11 Ship Inn Silver Salmon Grille Wet Dog To benefit the United Way. Advanced tickets available at: Silver Salmon & Mise en Place


Astoria’s River Front

C h owder Tour

coming in march!



Jeff is noted for being generous with his clam chowder secrets. For those who want to try and recreate his success at home, Jeff

Fabis Fresh and best in season Baked Alaska Fine Dining and Public House by Chris Holen photos by Christopher Spence


recently learned an acronym that truly defines what I, as a Chef, have been trying to accomplish for the past couple of years. Five simple letters that not only define the kind of food we put in our bodies, but also give us a sense of place. A short time ago, I had a once in a lifetime opportunity for myself as a Chef to not only learn from, but to teach other people in tandem with one of the World’s most influential Chefs, Graham Kerr. Yes, Graham and his wife, Treena, were some of the first to put cooking on television with their remarkable, long running series ‘The Galloping Gourmet,’’ but I believe their legacy lies in that 5-letter acronym known as FABIS. Very simply put, it means Fresh And Best In Season.




hat cooking class we taught together brought a lot of things to light for me. Our students purchased 90% of the foods we all put together to make a meal from the Astoria Sunday market and, as we know, these ingredients-both wild and farmed-come from within a short distance of our doorstep. One can’t help but think about the tremendous benefits of this concept, including but not limited to health, environment, and economy. On behalf of the great Graham Kerr and the love of his life, Treena, I introduce to you FABIS. Think about it! Baked Alaska & Mise en Place Kitchenware On the dock at Pier 12, Astoria, OR 503.325.7414

dishing it up!

graham Kerr



Photos by


“the Galloping Gourmet”


�oliday Fall into

Planning Bridgewater Bistro

photos by Christopher Spence


he Bridgewater Bistro recently celebrated its three year anniversary at their rejuvenated boatyard location on the Astoria riverfront. The restaurant ‘s owners, Ann and Tony Kischner, welcome others who are celebrating special holiday occasions to take advantage of their incredible space and stunning views of the Columbia River and the Astoria-Megler bridge. “After three years and hosting many events, small and large, we are now very comfortable with the space and how it works best for different groups,” notes co-owner Tony Kischner. With the holiday season just around the corner, now is the time to reserve space and begin planning those special functions. There are few other spaces in the county which offer the combination of such a great location and ambience with a superb dining experience. “We have a versatile space with two levels of dining,” explains Tony. The main floor is suitable for casual meetings and gatherings or large company parties for up to 150 people, while the mezzanine level is designed for more formal affairs. It seats up to fifty comfortably or an intimate group of ten to twelve for business parties and family gatherings. Formal dining with multi-course meals or appetizer buffets work especially well on the mezzanine. “We don’t have a stock catering menu—we would rather adapt to each customer’s preferences for types of food and, of course, their budgets,” added Tony. “We enjoy tailoring menus to individual needs, and we are fortunate enough to have a kitchen and service staff



that is experienced and competent enough to do just about anything a customer requests.” Fireplaces on both levels add both visual and actual warmth to each space.


ast season, the most popular social gatherings were informal cocktail parties featuring the restaurant’s celebrated tapas and small plates. The buffet dinners are also popular and can include a wide variety of seafood selections and vegetarian options in addition to beef and other meat dishes. Catering for large groups (up to 225) can also be provided by the Bridgewater in the adjacent Loft in the Red Building in which the restaurant is situated. “When we cater in The Loft,” says Tony, “we have the distinct advantage of being right next door, which allows us the convenience of running for anything that runs low or for any extra last-minute guest need.” Having access to their full kitchen on-site also allows Executive Chef Lynn “Red” Pelletier, Chef de Cuisine Sean Whittaker and Pastry Chef (and co-owner) Ann Kischner to be very flexible in creating special menus for their Loft customers. Sample catering and holiday party menus can be viewed on the Bridgewater’s website (www.bridgewaterbistro. com) , which also features all of their lunch, brunch and dinner selections. The popular small plates menu offers a wide variety of interesting seafood, meat and vegetarian options, most of which can be served in larger quantities for an hors d’oeuvres buffet or as passed appetizers during a cocktail reception.


n addition to a very full selection of cocktails, beers and wines, the Bridgewater carries on a seasonal tradition Ann and Tony began more than 25 years ago at their renowned Shoalwater Restaurant in Seaview, Washington. For the holidays, the restaurant makes their own very rich hot buttered rum batter, and keeps a pot of wassail (traditional English spiced cider) on the stove, which can be served with or without rum or brandy. According to Tony, these special holiday libations can easily be made part of any group gathering. He adds: “The wassail makes the room smell wonderfully festive!” It’s the perfect complement to a fireside meal while looking out at the roiling waters of the Columbia River. CM

Bridgewater Bistro 20 Basin Street, Astoria, OR 503.325.6777 Coastfood


chicago style pizza & Great Italian Dining Guido’s Italian Restaurant Photos by Christopher Spence




ier 11 Steakhouse owner and Chef Eric Metzler recently opened his newest culinary venture, Guido’s Italian Restaurant, in early October. “We’re serving great Italian food and Chicago style pizza – the kind known for its thicker crust,” says Eric. Guido’s is Eric’s third restaurant. He is best known locally for Pier 11 Steakhouse in Astoria, but he also owns the Sea Shack in Wheeler, near where his first Guido’s originally opened. “The building owner passed away so Guido’s needed to find a new home,” explained Eric. When Pizza Schmizza’s owner in Astoria decided to sell, Eric saw an opportunity to bring his love of Italian food to Astoria and the North Coast. Eric wanted to create a family style sit-down restaurant which is a place for locals to enjoy yearround. Eric points out, “We’ll be serving up large portions of great Italian food and we make our own dough and bake to order.”

Lunch is more casual where meals are ordered at the counter and pizza can be purchased by the slice. Another treat is their hefty calzone – big enough to feed two to three people. For the uninitiated, calzones are essentially pizzas made into a sandwich. “Many know them as pocket pizzas,” Eric points out. Eric renovated the interior of the new Guido’s space next to Video Horizons. The interior now includes hand-painted murals by a local high school student who also works for the restaurant. It is a great family gathering place or company party spot. The Sea Shack opened just over four years ago in Wheeler and Pier 11 Steakhouse has now been open for two years at its fabulous riverfront location at the end of 11th Street in Astoria. This winter, Pier 11 Steak House is offering various daily specials. CM

Catering and banquets The restaurant serves sit-down are available at all three dinners featuring pasta with locations. house-made specialty sauces plus other Italian favorites Guido’s Italian Restaurant including ravioli and fettuccini. 740 Astor Street, Astoria, OR They also have two signature 503.325.6400 dishes. Eric takes pride in their homemade baked lasagna made Sea Shack Restaurant to order. He has also developed & Lounge an old fashioned home-baked 380 Marine Drive, Mac ‘n Cheese. “This is made Chef Eric Metzler owner of Pier 11 Wheeler, OR 503.368.7897 with Tillamook cheddar and the sharp Sea Shack and baked with finely toasted bread crumbs over the top,” Pier 11 Steakhouse shares Eric. 77 – 11th Street, Astoria, OR

503.325.1775 Coastfood



storia is poised to celebrate its bicentennial in 2011 and the Wet Dog Café has spent the last year preparing for the big party. Owners Steve and Karen Allen wanted to update their restaurant and decided to create two three-dimensional motifs adding interesting attractions while paying homage to Astoria as the oldest American settlement west of the Rockies.

Ready to Party

like it’s 1811! The Wet Dog Cafe photos by Christopher Spence

The motif in the newly renovated lounge is a saloon complete with ‘Sheriff’ and his trusty dog who are keeping an eye on things from a balcony perch above the bar. “We focused on the 1800s for the Saloon,” explained Karen. The theme continues with old-time swinging doors leading into the ‘Poker’ room where customers can play video lottery games. Light and fan fixtures add atmosphere, as do lushly finished wood floors. The most prominent feature of the Saloon is a large historic sign from the Merwyn Hotel Astoria hanging at eye level in the lounge. The sign has quickly become a favorite. “We see people posing for pictures in front of that sign often,” said Karen. A new stone fireplace flanked by black leather chairs adds a cozy seating area by the window. Adjacent to the lounge is the brewery where a viewing station lets customers watch the brewing operation of Wet Dog’s handcrafted beers. The restaurant side features a general store facade set in the 1920s, with a shopper and vegetable stand whose old-style wooden sign promoting today’s Astoria Sunday Market was made by a modern-day Market vendor, Jim LeBrun. There is even a nod to the historic Liberty Theater, with one corner mimicking the distinctive curves of the theater‘s entry. CM

Wet Dog Cafe and Astoria Brewing Company 144 11th Street, Astoria, OR 503.325.6975



the lounge is

fresh&fabulous Gunderson’s Cannery Cafe


underson’s Cannery Café has earned admiration as being among the top restaurants in Astoria; and their lounge has garnered an equally impressive reputation for its cocktails. In a day and age when premade mixes have become the standard for many bars, Gunderson’s Cannery Café takes pride in making everything from scratch. “There are no canned mixes served here,” says owner Dana Gunderson. “We make all our own simple syrups, sweet and sour, and mixes.”

so dog-gone good! Dana enjoys experimenting with a variety of flavors for her infused syrups, liquors and vodkas. She has developed a distinctive palette of syrups which pair interesting partners to create surprising flavors. Her herb-infused syrups are among the most unique anywhere and include cilantro and lime, Marion Berry and Sage, Raspberry and Rosemary, and Black Cherry with black pepper. She also developed a popular ginger syrup made with freshly grated ginger root. Using this simple syrup as a base, she created a gingerspice version which adds cloves, cinnamon and allspice.

Astoria Brewing Company

“We also always have our cranberry liquor infused with cinnamon, cloves and orange,” adds Dana.

Their cocktails are made with fresh squeezed or premium juices, which make a dramatic difference in flavor and quality. The Moscow Mule uses Ruby Red Absolut vodka, fresh squeezed grapefruit, and ginger simple syrup to create a wonderful refreshing cocktail. Among the most popular cocktails is the Thai-tini made with Indio Lemongrass vodka muddled with cilantro, fresh squeezed lemon, triple sec and simple syrup shaken and served. Their Cranberry Cooler uses the house-made cranberry liqueur with a splash of lime topped with club soda and served in a chimney over ice. “We also have an absolutely great staff,” adds Dana. The current lounge crew includes Sara Lee Cokley, Colby Lennon and Erik Tannler, who each bring enthusiasm and care to their service at Gunderson’s Cannery Café. Gunderson’s is preparing to unveil special winter fare called ‘My Father’s Menu,’ a tribute to Dana’s father, who continues to be her biggest fan. “This year, ‘My Father’s Menu’ is 100% Scandinavian,” announced Dana. “Astoria has strong Scandinavian roots and many people coming here hope to find Scandinavian food because of the name Gunderson, so this is a great opportunity to really showcase our heritage,” explained Dana. They will have both traditional dishes as well as their own twist on familiar Scandinavian meals. “Our night crew is so excited about this menu that they are even practicing some Scandinavian phrases!” CM

oofdah! Gunderson’s Cannery café #1 6th Street, Astoria, OR 503.325.8642 Coastfood


famous clam chowder Charlie’s Chowder & Coffee House To experience a truly inspiring bowl of clam chowder, a visit to Charlie’s Chowder & Coffee House is a must-stop anytime you’re on the coast. Owner Charlie Holboke, who has built a strong base of loyal fans at his other establishment in downtown – Godfather’s Books, opened Charlie’s Chowder & Coffee House at the corner of 14th and Marine one year ago in August. Charlie’s is an unassuming place serving outstanding meals of which chowder is only one of the many dishes that are featured on the menu. But it is the chowder that is the namesake of the restaurant and has brought him the highest praise. “A customer of mine told me a story about how her dad, who was a clammer, made clam chowder every Friday night,” shared Charlie. “She kept up the tradition of eating chowder on Friday after her father’s passing and called because she just wanted to tell me that my clam chowder is the only chowder she’s had that reminds her of her dad’s own recipe and she even said it was better. “ Clearly touched by the praise, Charlie paused a moment, then added, “She became very emotional telling me the story.” After sampling just one savory spoonful, you’ll find yourself making Charlie’s a part of your own weekly chowder tradition in Astoria. CM

Free shuffleboard and pool.

The Dirty D! The Desdemona Club T he Desdemona Club - fondly referred to as “The Dirty D” by locals - offers a full service bar with a number of craft beers on tap from Astoria Brewing Company. Their menu features $5 burgers, their speciality. The Dirty D is an oldtime, no-fluff, bar offering free shuffle board and pool in a simple and clean setting. The service is friendly and easy going, making it a favorite hang-out among locals.

Tourists enjoy dropping in because of its historic and somewhat wicked past as a place where hapless young men were shanghaied for slave labor aboard passing ships. The original building was constructed along the waterfront in 1889 and continues to rest on pilings that once sat out over the river. Fill and changes to the river have since taken away its waterfront setting, but the stories continue to linger. CM

Desdemona Club 2997 Marine Drive, Astoria, OR 503.325.8540



Charlie’s Chowder & Coffee House 1335 Marine Drive, Astoria, OR 503.325.2368 Now offering beer wine and cocktails.

$5.00 SPECIALS Breakfast till 11am Lunch till 2pm Weekdays

Fresh HandFormed Burgers Portway Tavern photos by Christopher Spence


he Portway Tavern was first established in 1923 and owners David and Christina Warner are taking pride in maintaining the “oldest watering hole” in the oldest US settlement west of the Rockies. In addition to their full service bar, the Portway Tavern has earned fans from all over the world with their charbroiled burgers and steaks. “We also have beer-battered fish ‘n chips and a variety of appetizers including deep fried ravioli,” adds Christina. Outdoor seating in the front and a comfortable patio in the back have become popular gathering places during the summer. There is always a friendly mix of locals and visitors enjoying the Portway. Christina notes that they have many repeat customers from all over the country. “Some of our customers only visit Astoria once or twice a year but always make a stop at the Portway.” The Portway Tavern also offers a number of fun activities that make it a popular night spot. “We have Karaoke Wednesday through Saturday and, about once a month, we put together fun themed parties,” explains Christina. “People really enjoy the specialty parties.” White Trash Bash and Era-themed mixers have become popular with parties focusing on the ‘60s, ‘70s or ‘80s.

Breakfast Served all day Saturday and Sundays Lunch Specials include • Meat Loaf • Fish sandwiches • Tacos • Soups MID-NIGHT DINER Starting at Midnight Friday & Saturday WISH LIST Dinner at the L.T 934 Duane Street Astoria, OR 503.325.0801

The real draw is the comfortable and laid-back atmosphere of the Portway. It’s an old-school tavern where people gather to catch up on their neighbor’s news or unwind after work, much the same way people have been doing at the Portway for over eighty years. CM

Portway Tavern 422 W. Marine, Astoria, OR 503.325.2651 Coastfood



Pub & Restaurant

The Ship Inn

Vortex unleashed!

Fort George Brewery + Public House Fort George Brewery is preparing to unleash their first canning

line in November, with their popular Vortex IPA rolling out by the end of the year at a local grocery or convenience store in Clatsop County. Once Vortex rolls out, they will work on their second line of Cavatica Stout and have an eye for expansion. “We’re focusing local first but have plans to begin distribution of our new canned beer lines to Portand by next summer,” announced co-owner Chris Nemlowill. Their goal is to expand distribution to the greater Northwest including Washington, Idaho and Northern California. This past year, Fort George took over the historic Lovell Building next to their current location on Duane Street. “This is one of the oldest building in downtown Astoria because it survived the fire in 1922,” explained Chris. They’ve been busy renovating the facility for brewing and canning their popular beers and ales. “Canning is so perfect a metaphor for Astoria,” said Zetty McKay in an article published by The Oregonian this February. Zetty is Chris’ wife and owner of Coffee Girl, a popular local coffee shop on Astoria’s Pier 39. “Canneries used to line the wharves in this town, so it’ll be good to have an Astoria product in cans going out to the world once again.” CM

Brewery tours every Saturday at 1 and 4 pm Fort George Brewery + Public House 1483 Duane St, Astoria, OR 503.325.7468



The Ship Inn owner, Jill Stokheld, was raised as an English farm girl in Cornwall, England, and her late husband, Fenton, came from Yorkshire; so it’s no surprise that their restaurant features British specialties. “My husband started the restaurant and, after he passed away six years ago, I’ve carried on,” said Jill. She is the original owner since 1974 and all their food is made fresh. The menu includes fish ‘n chips, using only wild caught fish filleted onsite. Steak and kidney pie, shepherd’s pie, bangers (sausages) and mash are also served, along with a nice assortment of salads, sandwiches and soups made from scratch. Even their pies come from a local baker, so everything is homemade. CM

The Ship Inn No. 1 on 2nd Street, Astoria, OR 503.325.0033 Open 7 days

Hola Amigos y Amigas! Our very best to you! El Tapatio Juan Rivas worked at his uncle’s Mexican restaurants in Portland for many years and, when they learned that a Mexican restaurant in Astoria was available, Juan jumped at the chance. Juan Rivas is the Owner/ General Manager of El Tapatio Restaurant in Astoria, Oregon. He has owned his family-run restaurant for 4 years. Juan’s uncle, Efren Guitron, has owned many Mexican restaurants in Portland and Idaho for over 15 years. The legacy continues. Juan’s family hails from a small town near Puerto Vallerta, Mexico. He was raised in Los Angeles and later went to work for his uncle in Portland. When he is not working in Astoria, Juan still helps his uncle at their Portland restaurants.

Best selling dishes at El Tapatio include carne asada, shrimp wrapped with bacon, chile rellenos, and campechana – a delicious seafood stew filled with fresh crab and other seafood. New menu items include oysters on the half shell, and fresh fried fish, featuring the freshest seafood he can find.

Our family and our newest addition, Ruby Paloma, would like to thank all our loyal customers.

Juan loves seafood. His future plans include opening a small seafood restaurant in Astoria. “Many of my customers love fresh seafood,” says Juan. “Our goal is to open a small Mexican seafood restaurant where our customers can visit for local, fresh fish.” El Tapatio is a family run business. Juan works with his wife, two sons (another is on the way) and their cousins. Regular clientele keep the restaurant busy daily, and out-of-town visitors are always welcome. LM El Tapatio 229 W Marine Drive, Suite A, Astoria, OR Restaurant 503.325.1248 Cantina 503.325.1255 Coastfood


iron chef goes coastal

Whose Northwest Cuisine Will Reign Supreme? By Chris Holen Photos by Christopher Spence



When it comes to Northwest cuisine, I believe that we are not defined merely by our style of cooking but rather by the countless ingredients available to us. From fish and shell fish to all of the wild edibles that are secretly plucked from our forests, it is up to the interpretation of the cook or Chef what Northwest cuisine means to them. Now we must ask what some local chefs might do with some of these ingredients and, more importantly, what they might prepare with them “on the fly.”

On November 2nd, a Tuesday evening in Seaside, folks will flock from all over to witness firsthand ‘Iron Chef Goes Coastal,’ a Northwest culinary event featuring the best that Clatsop County has to offer, food wise. Brought

to you by United Way of Clatsop County and generously sponsored by US Bank, FSA and Dining Out in the Northwest, this is an event not to be missed. If you’re a fan of cooking competitions on television, now is your chance to witness - up close and personal - a live contest between some of the most skilled professional Chefs from your own backyard.

Four Chefs - Will Leroux of The Wayfarer in Cannon Beach, Noah Kaufman from the Arch Cape Inn, Aaron Bedard of The Stephanie Inn Dining Room and, from Seaside’s Maggie’s on the Prom, Jason Alldrin - will be competing. Not only are they being asked to come up with and execute multiple dishes focused on a Mystery Ingredient, they will be working as a Mystery Team. Marked Knives will be drawn to decide partners and, in a matter of one hour, these teams will present to five judges multiple dishes which must feature the Mystery Ingredient. Co-emceed by Geoff Gunn, Executive Chef of the Lumberyard Rotisserie and Grill, l and Jon Olson, host of the new travel television series ‘Next Stop,’ this is more than just a watching event, this is also an eating event. The top dining places from Astoria to Cannon beach will be competing for the title of People’s Choice in an hors d’oeuvres tasting which will determine next year’s challengers.

This event promises to be the ‘Food Event’ of the year. A live cooking competition that will be featured on television, hors d’oeuvre tasting, a silent auction featuring high quality items from cooking classes to top-end hotel stays and, of course, all the proceeds will be going to a great cause. Whose cuisine will reign supreme? Iron Chef Goes Coastal 2010. Coastfood



Bigfoot at Bigfoot’s




events Fall/winter NOVEMBER 2 Iron Chef Goes Coastal 13 Downtown Wine Walk 26 Parade of Lights 26-28 Holiday Gift Fair DECEMBER 4, 11, 18, Gingerbread Tea JANUARY 14 -15

S l o w roasted Prime Rib

27th Annual Barbershop Quartet FEBUARY 25 – 27 Annual Dixieland Jubilee



Bigfoot’s Steakhouse The place in Seaside for steaks and especially prime rib slow roasted to perfection every night is Bigfoot’s Steakhouse. Lunch or dinner, the menu at Bigfoot’s serves up a variety of great food -- try the Cowboy Tri-tip, a pepper steak with mushroom béarnaise sauce. Made-fromscratch soups, sandwiches and salads for lunch are served with Bigfoot’s homemade potato chips or broccoli salad. It’s not all about meat at Bigfoot’s; there’s plenty for the seafood lover, too. The colossal prawn cocktail, steamer clams, oysters and halibut will satisfy the craving for food from the nearby ocean. Have a little bit (or a lot) of everything. Start with appetizers of the seafood variety, add an entrée

of beef, chicken, pork or pasta. Be sure and save room for dessert. With delicious choices, such as cheesecake with strawberries and whipped cream, a Bigfoot brownie with vanilla bean ice cream or a layered strawberry cake served with strawberries and whipped cream, you might be tempted to have dessert first! The warm cozy log cabin interior makes the perfect setting after a day at the beach. The whole family will find something sure to please at Bigfoot’s Steakhouse. LS

Bigfoot’s Steakhouse 2427 S Roosevelt, Seaside, OR 503.738.7009


More Than Just a Day at the Beach!

Download a free vacation planner at or contact the Seaside Visitors Bureau 7 North Roosevelt, Seaside, OR 888.306.2326 Coastfood


the tastes of seaside James Beard, spent his childhood summers in Seaside. “No place on earth, with the exception of Paris, has done as much to influence my professional life,” he wrote, raving about the Dungeness crab, wild strawberries and blackberries, razor clams, fresh Chinook salmon and woodsy mushrooms that abound in the area. Delicious and tantalizing foods await to satisfy your palate with many first-rate Seaside restaurants to please the most discerning “Foodie”! From hip, relaxed and seasonal fare, Northwest favorites and critically acclaimed menus to exotic spice and comfort foods, Seaside offers a plethora of culinary delights, satisfying even the most discriminating taste buds. Make sure to save room for dessert, as Seaside has many sweet confections. You can find caramel apples, saltwater taffy and handdipped chocolates. Enjoy home-made fudge, ice cream, old fashion sodas and hand dipped shakes. Celebrate with an elephant ear or a cupcake. And then start the next morning with pastries and a mocha or latte. Thank goodness you can walk off all of this fabulous fare on our 1.5 mile oceanfront promenade. 36



ne of the world’s most O beloved culinary heroes,

‘Tis the Season for Seafood Bell Buoy of Seaside


uring the summer, most visitors head straight to Bell Buoy for fresh seafood. At the top of the list is one of the delicacies of the deep - Dungeness crab. This influx happens during the slowest part of the Dungeness crab season and, fortunately for visitors, Bell Buoy is prepared and has resources to have Dungeness crab available yearround. While the season for fresh crab really begins December 1st, a traditional holiday meal for many is a crab feed. How does Bell Buoy ensure availability even during the off-season? It’s all in the process. A portion of all crab is “shaked” (cleaned, cracked and sorted), then frozen with a special freezing process. “Bell Buoy is one of the only places in Oregon that has shelf-stable canned crab meat available,” says Jon Hartill. “We’ve doubled our production to make sure we have it available for the holidays and yearround.” Canned crab meat is an integral part of Bell Buoy’s seafood gift packs, which include a variety of shelf-stable canned seafood and smoked fish. All our seafood can be shipped year-round.

Another delicacy, razor clams, is also seasonal; and Bell Buoy is the only facility licensed to sell cleaned razor clams to restaurants. The season opens in October and clams are available throughout the fall, winter and spring. It takes experience to dig and clean razor clams, and there’s an art to proper cooking. You don’t even get your hands dirty, if you select fresh razors from Bell Buoy. Better still, you can have them cooked for you at the restaurant, which is adjacent to the seafood market. The restaurant, serves seafood specialties Thursday through Monday (closed Tuesday and Wednesday), 11:30 am to 5:30 pm. The seafood market is open seven days a week from 9 am to 5:30 pm (‘til 6 pm on Friday and Saturday.) LS

Bell Buoy of Seaside 1800 S Roosevelt Dr, Seaside, OR Seafood Market -503.738.2722 800.529.2722 Restaurant -503.738.6348


$5 Breakfast

McKeown’s Restaurant & Bar


n response to challenging times, McKeown’s Restaurant is offering great specials. “We feel every business in Seaside should do its part to provide products at special prices to help our economy and promote our area as an affordable place to vacation and to live,” says Nancy McKeown. “Good food at great prices.”


The breakfast menu features ‘Five for $5.00,’ Monday through Saturday, 8-11 am. The $5.00 menu includes: All American breakfast with choice of bacon or sausage and fresh cut potatoes; breakfast sandwich with fried potatoes; cinnamon swirl French toast combo with bacon or sausage; pancake combo with bacon or sausage and two eggs; or biscuits and gravy with eggs. The menu also includes Eggs Benedict. Sunday’s $12.99 Brunch Buffet is from 9:30 am to 1 pm.

Visit the Smokin’ Rack Shack for take out BBQ smoked ribs and chicken.Great potato salad, beans, beer, wine and cheese right next to McKeown’s Restaurant. Open Thursday through Monday, noon to 8pm.

Enjoy nightly specials or other menu items, served in a comfortable atmosphere. It’s Sunday dinner with slow cooked pot roast with au jus gravy, garlic mashed potatoes and bread for $10.00; on Monday, two tacos for $3.00; Tuesday is $5.00 cheeseburgers with fries; mid-week, Wednesday is steak - an 8 ounce tri-tip steak marinated in house marinade and served with choice of potato, salad and bread; beverage specials, too - Thursday, half price on special bottles of wine and ravioli for $5.00; and Fridays are rib dinners at $10.99 or $5.00 nachos. There are Saturday drink specials and taco potato skin appetizers for $5.00. Every day, there is a $2.99 food menu and drink specials during happy hour from 3 to 6, and “all-the-time” $3.50 margaritas! All promos are in-house only; some require beverage or food purchase and cannot be combined with other discounts. LS

McKeown’s Restaurant & Bar 1 N Holladay, Seaside, OR 503.738.5232 Coastfood


Thank You

United Way of Clatsop County

thanks all the restaurants, chefs, business partners, judges and volunteers that contributed their time and resources to the Nov. 2 2010 IRON CHEF Goes Coastal Competition.



of Clatsop County

Take a Tasting Y

Seaside Golf Course Breakfast & Lunch putter Room & Lounge • Big Screen TV All Lottery Games Est 1923 • Open 7 Days 503.738.5261 • 451 Ave U • Seaside

The Wine and Beer Haus

ou can tour the world without going far at The Wine and Beer Haus. The well-stocked shop, located at the Seaside Outlet Mall, features over 1,100 wine labels and 300-plus beers. With the harvest season comes new releases and special events. For the Thanksgiving weekend launch of the holiday shopping season, The Wine and Beer Haus will feature Mia Sonatina of Amity Vineyards sharing tastes of their Pinot Noir, Pinot Gris, Cabernet and Merlot. Mix and match discounts are available – any six bottles, receive 10% off, and a full case purchase is 15% off. Midnight Madness hits the mall and The Wine and Beer Haus on December 17th from 5 pm to midnight with Sineann Winery of Newberg, Oregon. The winemaker and owner will be available for tastings and to sign bottles, and will be offering 20% off the winery’s Pinot Noir, Pinot Gris, Cabernet Merlot and Zinfindel. Shoppers can find other specials as well. The New Year will bring the annual induction party for members of the ‘Hall of Foam’ on January 29, 2011. Members of the Hall of Foam who taste 100 different beers qualify for induction. The annual gathering includes a buffet and draft beers on tap. The Wine and Beer Haus offers beer in bottles, six-packs and cases with over 300 labels from around the world. The Wine and Beer Haus is open seven days a week from 10 am to 7 pm. LS

“We’re headin’ for breakfast!” Kierra & Abbiegail Future Pros

The Wine and Beer Haus Seaside Factory Outlet Center Hwy 101 & 12th Avenue, Seaside, OR 503.738.0201



th 25 Anniversary


Best Bloody Mary in town.

Retro with a Twist Gearhart Junction Café

Serving good old-fashioned comfort food at affordable prices, Gearhart Junction Café is a classic corner café. Decorated in vintage 50s décor, with turquoise Formica tables and counters, chrome bar stools, and high-backed booths, this nostalgic themed café mimics the coffee shops of yester-year, serving delicious home-style food for breakfast, lunch and dinner – food that is sure to please any hungry beach-goer. Breakfasts, served every morning, include a customer favorite – chicken fried steak biscuit, and “build your own biscuit omelets,” with a choice of ingredients. Other specialties include juicy, fresh ground chuck burgers with all the fixin’s served on a toasted bun. Beer battered cod Fish & Chips are crisp and golden. Grilled Oysters offer a clean, crisp taste of local Willapa Bay. Among eight Special Sandwiches, offerings include Chicken Fried Steak sandwich, Oyster burgers, and a classic Reuben, among others. All come with fries or “Tots.” Hot, golden onion rings also make a great side dish. Pat and Lee Merrill chose the nostalgic concept for their restaurant for two reasons. First, the restaurant is located in the corner space of the historic Gearhart Junction building, which used to be the Oregon Trail Trading Post in the 1950s. The building was located across from the old train station and housed the snake-filled Cobra Gardens, once a tourism favorite. Secondly, well, it’s just fun. LM

Gearhart Junction Café 3350 Highway 101 N. Suite E, Gearhart, OR 503.738.5505



Eat, Play & Shop!

Flashback Malt Shoppe Golden Horse Chinese Carousel Family Games North Coast Leather Under the Big Top Toys Maryanna’s $12.99 Stores Oregon Coast Portraits Aspirin Shop - Souvenirs & Carousel Collectables By the Sea Shells & Gifts Seaside Mostly Hats Country Bungalow Home Decor & Gifts Flash from the Past Old Time Photos The Jewelry Box Rascals Caffe Latte Signature Imports Artworks

300 Broadway, Seaside, OR

Mall hours posted at






s the days turn shorter, darker and cooler, we humans naturally tend to start thinking of ways to stay warm: the sweaters come back out, more firewood is laid in and heartier foods are contemplated to provide more internal fuel. And then, of course, there is alcohol in its many forms, which, when consumed in moderation (always highly recommended!), can be an effective— and delicious—source of warmth.


In the fall and winter, beer drinkers tend to switch from the light beers of summer to the darker ales, porters and stouts which abound in the winter. On the Oregon coast, beer drinkers are increasingly blessed with a plethora of wonderful brews produced by our local breweries, such as Astoria’s Fort George and Astoria Brewing Company, Bill’s Tavern and Brewhouse in Cannon Beach, and Pelican Pub and Brewery in Pacific City. Likewise, wine drinkers begin to move away from the lighter Pinot Gris, Rieslings and Roses to red wine in its many forms. The first—and most fun--wine of the new vintage is Beaujolais Nouveau, which comes from the southern part of Burgundy in France. It is made entirely from the fruity Gamay grape by a quick fermentation process known as carbonic maceration. Some is fermented for as little as four days, although the better quality wines are processed for a few weeks before being bottled (no oak aging here!). All Beaujolais Nouveau is released at one past midnight on the third Thursday in November, and it is anxiously awaited each year as a harbinger of the vintage’s quality. For foreign consumption, it is rushed to airports and shipped all over the world. It is usually available in all major U.S. cities within 24 hours. At its best, it is a bright,



For yet another notch up in body, but equally smooth as Pinot Noir due to low tannins, consider a good Northwest Syrah--aka Pinot Noir on steroids--like the 2006 Agate Ridge or 2006 Quady North, both from southern Oregon, or Washington’s 2008 Owen Roe Ex Umbris. For a real splurge this season, find a bottle of the luscious 2006 Longshadows Sequel—it’s like drinking velvet. If space were not a consideration, I could go on and on about all the other wonderful red wines from the Northwest to be enjoyed this winter, from the great Cabernet Sauvignons and Merlots (as well the ever-increasing number of interesting Bordeaux-style blends) from eastern Washington to the lovely Tempranillos of southern Oregon. And I haven’t even scratched the surface of what’s available beyond our borders, like the lovely Malbecs arriving from Argentina. As the saying goes, so much wine, so little time… For a quick warm-up, of course, nothing beats a shot of good spirits, of which there are so many. My own preference is a great single-malt Scotch, such as Dalwhinnie or MacCallan, served neat with one ice cube, or a fine Cognac like Hennessey VSOP served in a nice big snifter, preferably by the fireplace. What’s your favorite? Cheers—and here’s to staying warm!

Tony Kischner is the co-owner and beverage director for the Bridgewater Bistro and Wine Shop in Astoria, OR.

For those who prefer more complex wines, there is no shortage (especially this year!) of fine Oregon Pinot Noirs from the much-maligned (but most elegant and true-totype) 2007 vintage as well as the robust, fruit-forward 2008s—at very good prices, thanks to the Great Recession. Just to throw out a few from small producers I have recently enjoyed: 2007 Brandborg Love Puppets, 2008 7 of Hearts, 2008 Walnut City Wineworks and 2008 Hanlon Estate.

light red wine with a pronounced raspberry/cherry nose, and it is eminently quaffable (i.e., very easy to drink). It is a reasonably-priced wine intended for immediate consumption, and arrives in the U.S. just in time to make a perfect accompaniment for a traditional Thanksgiving (or Christmas) turkey or ham dinner. George Duboeuf is consistently one of the best producers of Beaujolais Nouveau – look for it at your favorite wine shop.

ow that autumn is upon us, it is not too early to begin making plans for those holiday get-togethers and the meals which make those celebrations so special. Thanksgiving dinner, with all of the dishes that have come to be associated with that meal, poses some challenges when it comes to selecting wines to pair with the myriad flavors present on the holiday table. Turkey, ham, sweet and tart cranberry sauce, green beans, sweet potatoes: the list is endless and diverse. One style of wine I always recommend is a good dry Rose’. Choose one with enough body, fruit and acidity so it can balance the richness of the flavors of turkey, dressing and gravy yet not overwhelm the delicate quality of the turkey itself. A Rose’ made from Cabernet Sauvignon or Grenache would be my choice. Gewurztraminer would make a lovely option, if you or your guests fancy white wines. The floral spiciness found in Gewurztraminer is an excellent foil for roast turkey and all the trimmings. Gewurztraminer is also very versatile and can be sweet, off-dry or completely dry, depending upon your taste preference. If red wine is your preference, try a nice Oregon Pinot Noir to pair with turkey dinner.

Christmas dinner in many homes finds a standing rib roast at the center of the table. This menu begs for a big red like a Cabernet Sauvignon or a Bordeaux-style blend from Walla Walla or, perhaps, the real deal from France, a true Bordeaux wine. A wine for any menu, especially if fish is to be your main entrée, would be a bottle of bubbles. Champagne, or any other well-made sparkling wine, can be paired with almost any food and should find its way to your table just as would any non-sparkling wine. Bubbles, they’re what’s for dinner!

Dean Reiman is the owner of the Wine Shack 124 N Hemlock, Cannon Beach OR 503.436.1100 Coastfood


cannon beach 44


local & sustainable t

Cannon Beach Café

he Cannon Beach Café is a cozy spot for breakfast, lunch or dinner any time of year. Relax in front of the blazing fireplace in the lobby of the Cannon Beach Hotel, adjacent to the Café, and enjoy tasty treats, wine or a special cocktail. The Cannon Beach Café & Deli is invitingly open every day from 8 am until 9 pm serving quality deli items, classic entrees and delicious desserts – home style, home baked, from scratch. Every dish and plateful is made to order. Nightly $10.00 dinner specials are available, such as all-youcan-eat pasta on Monday, Mexican on Tuesday, and steak on Wednesday. Special attention has been given to the wine list to feature Oregon wines, with samples and tastings on ‘Wine Wednesday.’ “The wine list is a work in progress,” says Café manager, Marie. “I plan to continue to add more Oregon selections.”


he refrigerated deli case is filled with appetizers, entrees and desserts—all ready to eat and available for takeout. With the beach just steps away, let the Café pack a special picnic. Reservations are recommended for the Café’s holiday feasts. Make it a tradition and let them do the cooking for Thanksgiving or Christmas, serving the turkey and other tasty holiday dishes, and finishing the perfect meal with festive seasonal pies and desserts. Guests at Cannon Beach Hotel receive complimentary light breakfast at the Café. All guests of Cannon Beach Hotel, The Courtyard, Hearthstone Inn and McBee Cottages receive a 10% discount on all of their meals. LS

Laura Swanson

Cannon Beach Café 1116 S Hemlock Street inside the Cannon Beach Hotel 503.436.2729

Sweet Dungeness crab at Morris Fireside in the heart of Cannon Beach Coastfood


Where the “A Locals Go Driftwood Restaurant & Lounge

The Sign of a Great Restaurant

good restaurant becomes a great restaurant because of the staff,” says Driftwood owner Paul Nofield. It’s a well-known travelers’ tip to look for establishments where the locals are dining – you’ll find great food and, most importantly attentive, creative servers. The Driftwood offers a diverse menu of steaks and seafood expertly prepared by an experienced kitchen and served up by a staff with over 90 cumulative years in food service. The Driftwood’s customers agree – with 97% of customers rating servers as “excellent” … adding comments like “Superb food. Great service.” “Awesome meal, awesome service.” “We have loved the Driftwood for over 40 years.” Of course, it’s the customers, too, the repeat customers, who keep coming back for decades. Attention to customer needs means attention to quality food from local purveyors; and suppliers are another important aspect in the Driftwood’s success. Clatsop Distributing, Reed & Hertig Meats, and Pacific Seafood are integral partners.



Partnerships with area lodging and active involvement in the business community continues the Driftwood’s commitment to be supportive of the local area, reaching north and south.


uring the fall and holiday seasons, the Driftwood’s cozy interior is perfect for those special occasions – or any time you’re looking for fun. Beavers and Ducks fans can enjoy their favorite teams on game days, and be sure to check out the quarterback specials for Monday Night Football. On game days, the Driftwood features 5 ‘tailgater eats’ for $5.00 – cheesy fries, nachos, “hog” wings, skewered shrimp and bratwurst. Watch for team-based theme foods and, of course, drink specials, too, with $2 domestic draft beers. Let the Driftwood do the cooking during the holidays. As customers comment, “The Driftwood feels just like home – comfortable, fun, great food and excellent service.” Give the gift of great food with Driftwood gift cards for the holidays. “Our experienced staff is ready to make sure you have a great dining experience with us,” says Paul. “It’s about the food and so much more.” LS


Driftwood Restaurant & Lounge 179 N Hemlock, Cannon Beach, OR 503.436.2439

Inspired! Café North Coast food enthusiasts are no strangers to the deliciously diverse menu of Cranky Sue & Inspired! Café. Once customers find the Café inside DragonFire Gallery in Cannon Beach, they return for regular fixes of both the fabulous food and the stunning array of art by regional artists in every conceivable medium. For those craving the best chowder, crab cakes, chicken wraps & soup on the North Coast, private after-hours dining is now available from Inspired! Café. Groups of up to 12 people can book an intimate sit down or cocktail party style dinner in the Gallery, with service starting at 6 pm. For larger events such as weddings & reunions, a full special event catering menu is available. DragonFire Gallery is also available to rent as a venue for special occasions, subject to season and availability.

Special dietary requests are always welcome at Inspired! Cafe, where gluten-free and vegetarian options are a part of the regular fare. The café offers a wide selection of teas and organic coffee, beer, wine & sake to complement the food. Take out is always available. LS

Inspired! Café 1st & Hemlock, inside DragonFire Gallery Cannon Beach, OR 503.436.1533 Coastfood


Cannon Beach

988 HEMLOCK • CANNON BEACH 503.436.1151

Oregon’s Great Escape Featuring lite bites and tapas fare.



in Comfortable Surroundings Morris’s Fireside Restaurant

The original Cannon Beach log cabin restaurant was erected on the corner of 2nd and Hemlock in 1921 by Paul Bartel to serve the loggers in the area. In 1976, Tom and Suzy Morris purchased the restaurant and added the first rest rooms. As business increased, an expansion was called for, and the old building badly needed a facelift. It was decided to build a new log cabin to accommodate the growing business as well as the growing Morris family. “All eight of our kids have worked here,” says Tom. With 12 grandchildren and counting, the Morrises have plenty of staffing! The warmth and ambiance of the original log cabin were retained and Morris’ Fireside Restaurant is the perfect start to your days at the beach for breakfast, or the best place to warm up after a full day at the beach, or in-between a great stop for lunch, and an inviting dinner dining experience, too. According to the chef, a popular vegetarian item, the stuffed portabello mushroom, is enjoyed by meat eaters, too. “It’s a filling meal,” which describes many of the food options at Morris’. LS

Morris Fireside Restaurant Corner of Hemlock & 2nd, Cannon Beach, OR 503.436.2917


Laura Swanson

Comfort Food

The off-seasons – fall and winter – are often the best seasons to enjoy the tranquility of the North Oregon Coast. The beautiful natural surroundings are complimented by dining establishments which provide cozy, comfortable interiors. Such is the landmark log cabin, Morris’ Fireside Restaurant. The beauty of the log cabin restaurant enhances the “like-home” meals served up in front of massive beach stone fireplaces; not just one, but two stone fireplaces grace the interior.


Lite bites, tapas & more The Wine Bar at Sweet Basils

E Glynis Valenti

njoy an impeccable menu and wine selection at The Wine Bar and Sweet Basil’s CafÊ in downtown Cannon Beach, Oregon.

The inviting and comfortable atmosphere allows you to relax with a glass of wine while indulging in amazing, no... AMAZING gourmet items from our tapas, light bites and cheese platter menus. We believe in the Farm to Table principals and provide as many local and organic ingredients in our dishes as we can. The originality of the dishes as well as the quality of ingredients are sure to astound you. There are also many vegetarian, vegan and gluten free options available {even dessert and beer!}. The wines were chosen specifically to enhance your dining experience or to introduce new, exciting encounters in taste. The staff will help find the right wine to ensure satisfaction and a great time.

The Wine Bar at Sweet Basils 271 N Hemlock, Cannon Beach, OR 503.436.1539



e c a l P The y r e v E To Be on! Seas

e Dune homuces. n a S e th can take s and sa Now you the best dressinglad dressings, with you …se and Caesar sa ces. YUM! Blue Chee e and chipolte sau cilantro -lim

d -Quality Foo ap p o T t, a re G T • 17 Beers on • Full Bar – f Organic Wines o • Selection e Fire • Relax by th Ever y Weekend! le IC • LIVE MUS te Sports from Any Tab ri • Your Favo Coastfood


127 Laneda Ave. • Manzanita • 503-368-5080 •

night life & happy hours cocktail beer or wine specials long beach The Lightship



Wet Dog

Labor Temple




Silver Salmon

Fort George





503-325-6777 • pg 23

503-325-6975 • pg 27

360-642-3252 • pg 12

Morgans LBT


503-338-6640 • pg 25

503-325-Pint • pg 26


El Tapatio



503-325-8642 • pg 24

503-325-1255 • pg 31

503-325-7414 • pg 20

Lounge 11




Co-owner Clary Grant • pg 19 of Gracies Sea Hag,503-325-1775 in Depot Bay, prepares coastal favorites. 52




503-738-7009 • pg 39

Baked Alaska



503-738-5232 • pg 36

360-642-3235 • pg 15


503-325-0801 • pg 29

503-325-2651 • pg 29


503-717-1725 • pg 38

Co-owner Clary Grant of Gracie’s Sea Hag in Depoe Bay prepares coastal favorites

 food specials Gearhart Junction


503-738-5505 • pg 40

Tora Sushi

entertainment cannon beach

central coast

San Dune

Side Door Cafe Eden Hall


503-368-5080 • pg 48


503-738-5226 • pg 41



 karaoke

Bay 839


541-265-2839 • pg 67


541-764-3825 • pg 63

 

The Bay House


541-994-8100 • pg 66



503-436-2439 • pg 48


541-996-3222 • pg 60

503-738-7006 • pg 3


541-765-2734 • pg 64

Cannon Beach Café Sandtrap


503-717-8150 • pg 68


503-436-2729 • pg 49

B.K. Mulligans


541-996-2468 • pg 65



541-994-7238 • pg 68



ay city • wheeler • rockaway • bay ci

Nothing Fresher than Live Jetty Fishery


etty Fishery is a “one-stop destination” for fishermen and women, or wannabe fishermen and crabbers. They can set you up to catch your own with boat and equipment rentals, or launch your own seaworthy craft for a delightful day of seafood harvesting on a safe bay.

Tasty Treats for Holiday Gift Baskets Tillamook Country Smoker


ou can get everyone’s favorite jerky, pepperoni and sausage favorites at the Tillamook Country Smoker’s Factory Store in Bay City or now online at Make everyone’s holiday snackin’ wishes come true with a custom gift basket featuring all their favorites – the beef jerky that won the west. Always expanding and adding new products and flavors, Tillamook Country Smoker has over 250 products to choose from. The original ‘old-fashioned’ beef jerky now comes in a variety of flavors, including the style invented at Tillamook Country Smoker – teriyaki - and also black pepper, sea salt & pepper, chili pepper & lime (hot stuff!), brown sugar & honey. Here’s the beef steak and turkey nuggets, pepperoni sticks, summer sausage and beef sticks. The solid strips of beef, natural wood smoking techniques, and secret family recipes are the reasons why devoted followers make sure to stop at the Smoker’s retail store. It all started with jerky over 50 years ago, made in Art Crossley’s meat market. Now the third generation of Crossleys at the modern factory on Hwy 101, not far from the original smokehouse, oversee production at several large smokehouses; and rooms are packed with rows of delicious meat snacks that are shipped all over the world. “Now you can send your favorite snacks to friends and family with our website,” says Bob Crossley. Perfect snacks make perfect gifts. LS

Tillamook Country Smoker Factory Store 8335 Highway 101 N, Bay City, OR 503.337.2222



The Jetty Fishery offers a variety of family activities including crabbing, picnicking, clamming, fishing, wildlife viewing and

ty • wheeler • rockaway • bay city • seafood eating. You don’t have to catch your own – they have LIVE crab, clams and oysters, ready to be cooked up, grilled up or, for those brave enough, raw oysters to be slurped up! ‘The Jetty’ is a home away from home for many repeat customers. With the spectacular scenery and readily available seafood, the most difficult thing about visiting is the departure. Boat rental customers can beach their boats on the Nehalem Bay State Park spit for picnics and to enjoy the wildlife. Crabbing is available off the dock. LS

Jetty Fishery 27550 Hwy 101 N, Rockaway Beach, OR 503.368.5746 800.821.7697

dining on the water Sea Shack Restaurant & Lounge


t’s always the season for eating outdoors and what could be more perfect than overlooking an expanse of river? That’s just the view from the Sea Shack Restaurant & Lounge’s deck in downtown Wheeler. “In Tillamook County, we have one of the only waterfront, dining experiences available,” says manager Jason Boyer. The extraordinary scenery is matched by the delectable meals served up at the Sea Shack. The freshest seafoods lead the way on the menu, starting with the Sea Shack’s award-winning chowders, prawn cocktails or steamers. The seafood salad features clams, scallops and shrimp; the crab legs platter and crab cakes will

satisfy every seafood lover. The halibut fish and chips are always a delicious choice. An extensive wine list and full bar will complement your meal as you watch the sunset. Then join the fun in the Sea Shack lounge. With a new stateof-the-art sound system and lighting, the party is sure to be sizzling through the cool winter nights. Great view, great food, great combination at the Sea Shack. LS

Sea Shack Restaurant & Lounge 380 Marine Drive,Wheeler, OR 503.368.7897 Coastfood


central oregon coast



holiday party time Side Door Café


’ve always thought summer was the best time to visit the Side Door Café in Gleneden Beach, just south of Lincoln City. But, after having gone over owner Brooke Price’s menu ideas for this fall, I may just have to change my thinking.

mango chutney, and - a perennial favorite at the Side Door Café - chanterelle mushroom and hazelnut lasagna. The chanterelles are all wild, fresh and acquired from licensed foragers. And the hazelnuts are Oregon grown.

Fall brings to mind comfort food – and that quintessential comfort food meal – Thanksgiving dinner. Brooke has taken this to heart and, beginning mid October, along with their extensive regular menu, the Side Door Café will be featuring Thanksgiving Thursdays. “I love Thanksgiving,” she confessed. She got the idea for Thanksgiving Thursday while on vacation. An upscale restaurant was offering it all year round. Brooke’s eyes lit up, “What a great idea! I thought. And so, now we are offering it every Thursday at least through January.”

With its high ceiling fans, prodigious greenery, dark paneled wood walls and floor to ceiling windows, the interior of the Café is reminiscent of the great restaurants of the late 1890s, when food and ambiance were taken seriously.


hanksgiving Thursday will have all the trimmings, including slow roasted carved turkey, potatoes, cranberries, gravy, and her famous apple sausage stuffing. And, of course, you can still order from their regular menu as well. Other fall delights Brooke has in store include butternut squash bisque, cranberry


djacent to the Side Door Café is its sister facility, Eden Hall, where events as varied as Christmas parties, weddings and murder mystery dinners are held. Last year, Brooke booked 17 separate Christmas parties for groups and companies. The combined facilities can host gatherings up to 300 people. JL

The Side Door Café and Eden Hall 6675 Gleneden Beach Loop Road, Gleneden Beach, OR 541.764.8325






hat’s the question I asked Steve Wilson, proprietor at The Bay House restaurant in Lincoln City. I was hoping he would answer with more than just a reference to the magnificent vista outside the window, or the beautiful lounge, or largest wine list in Oregon. I wanted to get some sense of why this place is so highly regarded.

What’s so great About

the BAy House? by Marshall Eames

“Well, in a word, I guess I would have to say ‘passion’. We are all tremendously passionate about what we’re doing, and what we’re trying to do is to be the best restaurant,” was his response. Since taking over nearly 5 years ago, Wilson says his priority has been to attract the best people possible to the staff, and to build a team of highly dedicated professionals with the shared goal of creating a unique and wonderful restaurant. “It wasn’t as easy as it sounds. It took 3 1/2 years to find the right person to lead the culinary team, and since his arrival in 2009, Executive Chef Sean McCart has proven himself to be exactly what I was hoping for. His passion, enthusiasm, and creativity with regard to food, along with his ability to inspire, train, and work with his staff, has taken our cuisine to another level. He is the most talented chef I’ve ever worked with.”

Lynne Wiggers

“As a restaurant, the quality of our food is the most important element of our business,” says Wilson. “Of course, it’s all about the concept of ‘hospitality’ to me. With Sean firmly in control of the menu, the rest of us are free to concentrate on our other priority: Taking care of people.” A lot has been done to make The Bay House a warm and welcoming place. Special events and regular entertainment in the lounge, a small-plate bar menu, and their own limousine to transport guests to and from the restaurant keep things hopping. “It all adds up to making our guests feel delighted, wellcared for, and appreciated”, says Wilson. Under these circumstances, the drive from Portland doesn’t seem that long! The Bay House’s cozy lounge is the place to be whether enjoying happy hour, live music, or a delicious meal.

The Bay House 5911 Southwest Highway 101, Lincoln City OR Reservations are recommended. 541.996.3222



Seafood so fresh the ocean hasn’t missed it yet! Gracie’s Sea Hag


stablished in 1963, Gracie’s Sea Hag Restaurant & Lounge is located in Depoe Bay, The Whale Watching Capitol of the World. Armed with the idea of what a great restaurant should be and, with her extraordinary sense of hospitality, Gracie has made the Sea Hag one of the coast’s most popular seafood restaurants. World famous Clam Chowder, Friday night seafood buffet and lavish salads are just part of what makes a visit to Gracie’s Sea Hag an absolute must for all ages and appetites. A great dining room with favors for children and a full service lounge complete with a fire pit, stage, dance floor and Prime Rib with Yorkshire pudding on Saturday night; see Gracie of TV fame play the bottles with the Hagettes. They feature live music Thursday through Sunday with gifted musician & singer Michael Dane. From Jazz to Country, Rock to Rhythm & Blues, and even songs from his native



Hawaii, Michael has a way of reaching into a tune and making it uniquely his own. He performs nightly Thursday through Sunday 6pm to 10pm. Located just nine short miles south of Lincoln City, the front of Gracie’s Sea Hag overlooks one of Oregon coast’s most spectacular views of the Pacific. Beautiful views, a spouting horn, and the World’s Smallest Natural Harbor featured in the Oscar winning film One Flew Over the Cuckoo’s Nest starring Jack Nicholson, these are just a few of the elements that, combined with the great food and atmosphere, that makes Gracie’s Sea Hag Restaurant & Lounge the place to visit! Kendra Brabham

Gracie’s Sea Hag Restaurant & Lounge 58 North Hwy 101, Depoe Bay, OR 541.765.2734

Jerome and Clary Grant

Where Friends meet for a Great Time! Great Food Pool & Shuffle Board Golf Simulator Live Music on Saturdays Sports & Something For Everyone

266 SE HWY 101 Lincoln City • 541.996.2468 Coastfood


Wedding photography 25 years

spence PHOTO



SurfriDer reSort a t

f o g a r t y

c r e e k

Dine on the water’s edge. Serving BreakfaSt, Lunch & Dinner DaiLy happy hour • DaiLy SpeciaLS • 50” pLaSma tv!

reServationS 541 764-2311 • 3315 nw hwy 101 • Depoe Bay



odysius -

Breakfast in bed with an ocean view



O’dysius Hotel where you are a dining VIP

Wild Flower

TripAdvisor’s #1 Restaurant in Lincoln City

Lodging includes breakfast at the O’dysius and a gift certificate for one of these fine restaurants. 120 Northwest Inlet Court Lincoln City, Oregon • 800.869.8069

The Bay House Coastfood


newport The Dungeness Crab Capital of the World™

For years, Newport, situated at the mouth of Yaquina Bay along the Central Oregon Coast, has been known as ‘The Dungeness Crab Capital of the World™.’ But there is much more than just crab to be found in Newport. Home to the largest working fishing fleet on the entire Oregon coast, Newport is awash in fresh seafood. Depending on the season, you will find fresh locally caught crab, salmon, tuna, oysters, rockfish and halibut on Newport restaurants menus. Many local restaurants have contracts with local fishermen to buy their catch directly off the boat. It’s no wonder Newport is emerging as a culinary destination. As Chamber of Commerce Director Lorna Davis puts it, “People from all over the world are discovering we have a multitude of culinary delights.” In fact, people have been coming to Newport since the 1850s (before there even was a Newport), to savor the unforgettably delectable Yaquina Bay oysters. Today, the Oregon Oyster Farm sells these succulent bivalves fresh to local restaurants and seafood stores, as well as shipping them as far away as Asia. Every spring, Newport hosts the nationally renowned Seafood and Wine Festival. Davis adds, “We have some very talented local chefs, couple that with great Northwest Wine and you have a unique opportunity to sample some of the best in the west!”

Greater Newport Chamber of Commerce 555 SW Coast Hwy. Newport OR 800.262.7844



So the next time you drive across Newport’s Yaquina Bay bridge, and see the bay full of a working fishing fleet and that fresh salt tang in the air, pull into one of Newport’s more than 80 restaurants and discover for yourself why Newport is quickly becoming the ‘Culinary Capital of the Oregon Coast.’ JL

seafood Georgie’s Beachside Grill in Newport


eorgie’s in Newport subscribes to the theory that, if you offer your customers great food and a great view served up by a great staff, people will keep coming back. And both locals and tourists have been doing just that since Georgie’s opened in 1998, making Georgie’s one of the reasons for Newport’s ascending reputation as a seafood lover’s Mecca. Restaurant and Lounge Manager, Beki Hueth, and Executive Chef Alfredo Betanzo, have teamed up to offer guests an unforgettable experience. Beki explains, “We have an excellent menu with over 80 items.” In addition to the great food and incredible view, many people, according to Beki, “keep coming back

because our staff makes them feel like family.” And, as with any great family, kids play a special role. Not only do they get their very own extensive Kids Menu, but they are invited to scoop up a prize from the treasure chest in the front lobby. But Executive Chef Alfredo Betanzo brought us back to the heart of the matter, the food, and specifically, the seafood. He listed the ingredients for one of Georgie’s best known dishes, Diablo Seafood Pasta, “We use salmon, scallops, rock shrimp and crab in an Alfredo- style heavy cream sauce.” A sweet chili pepper sauce infuses a slight hot and sweet Asian flavor to this dish.

At lunch time, the hot ticket item seems to be the blackberry BBQ salmon salad. For breakfast, try the popular crab cake benedict. And yes, they also do a great steak. With a full service ocean front lounge, Georgie’s is ready to take care of all your dining needs. As Beki puts it, “From flipflops off the beach to formal, we cater to everyone.” JD

Georgie’s Beachside Grill 744 Elizabeth Street, Newport, OR 541.265.9800 Coastfood


Great Food & Friendly Folks Newport Steak and Seafood Fishermen know good fish. Maybe that’s why so many local Newport fishermen eat at Newport Steaks and Seafood restaurant and lounge. From its upscale shanty exterior to the warm, inviting, knotty pine interior, Newport Steaks and Seafood is nirvana after a blustery day on Bay Street or a walk on the beach. Proprietors David and Gloria Jean Huguley take pride in their homestyle food and friendly atmosphere. As David puts it, “The only time you are a stranger in my place is the first time you come through the door.” With over 45 different breakfast specials, the Newport Steaks and Seafood restaurant has something for every taste and budget, starting with their huge fluffy homemade biscuits and gravy with coffee for just $2.95. When asked about dinner specials, David replied, “Our most popular dinner items would probably be seafood fettuccini and our flat iron steaks.” Another popular dinner entree is homemade chicken fried steak that literally overflows the plate. The atmosphere throughout the Newport Steaks and Seafood restaurant is fisherman chic, with giant king crabs mounted on the walls and replicas of actual fishing boats throughout the restaurant. Even the tables have been named after fishing vessels that ply the waters off Newport and Alaska. So, the next time you see the two red triangle gale warning flags flying, head for the snuggest shanty in town, pull up a chair, have a drink and catch up on some fish tales. JD

Newport Steak and Seafood Restaurant 1019 SW Coast Highway, Newport, OR 541.265.8283




Where winter is refreshing

Looking for a great place to eat?

Check out for the entire magazine online and watch for exciting dining packages!

ad snippet maxwells “The Locals Choice" Karaoke Nightly Best Clam Chowder in Town Breakfast Lunch & Dinner All Oregon Lottery Games Orders to Go Open 8am Mon-Fri • 6am Sat-Sun Till 3 am Fri & Sat nights Corner of NW 17 th & Hwy 101 Lincoln City, OR • 541.994.8100

Bay 839


erched on pilings over Newport’s Yaquina Bay, this one time fish processing plant dishes up a boatload of savory offerings. Through the front door of Bay 839, your eyes are drawn to the massive picture windows all along the restaurant’s meandering south wall. Newport’s Yaquina Bay is right there, almost close enough to touch. And the ever changing, ever breathtaking view is seconded only by the culinary delights served up from the kitchen. Proprietor Ian Clayman explains, “We have some very talented people in the kitchen with diverse backgrounds.” Under the guidance of Chef Jennifer Wilson of the Sullivan University Culinary Arts School of Lexington, KY, “We do Tapas style, but we’ve gone beyond the Mediterranean influence to include northwest, Hawaiian and Asian accents.” The Bay 839 menu exemplifies this variety of cuisines with such dishes as their acclaimed seafood cioppino, pan seared duck and a perennial coastal favorite, fish and chips.

culinary delights

Clayman described some of their most popular small plate menu items, “For Tapas, we have crab and shrimp stuffed mushrooms, and prawns wrapped in pancetta, served with an herb vinaigrette chimichurri sauce.” Tapas are intended to be shared and prices range from $3-$12. Happy hour specials are served daily from 4-6 pm and from 9-close. They include many items off the regular menu, but priced from just $5. Dining is available indoors or, weather permitting, on their al fresco deck, just a few feet above Yaquina Bay. JD

Bay 839 839 Bay Street, Newport, OR 541.265.2839 Coastfood




coast the guide to regional galleries

bring �rt into your life!

Design an art wall or room filled with ambience, color, texture and feeling. Let our knowledgeable staff of interior designers at the Silver Heron Gallery assist you in choosing just the right objet d’art for your own “picture perfect” setting.

We are pleased to premier Christopher Spence’s colorful new “Rust Series” nauticalinspired images, available exclusively at the Silver Heron Gallery, in scenic Depoe Bay, Oregon. Coastfood


AZ Ray Lusson



Depoe Bay

a picturesque artistic community by jaci mckim



rashing waves and spouting horns shooting fifty feet into the air. Gray whales, sea lions and fishing boats vying for position in the bay. Mysterious coves beckoning. One would think this setting would have been painted by a colony of artists from the turn of the last century. But Depoe Bay’s artistic heritage is shorter lived than one would first suspect. In 1999, Talley & John Woodmark decided it was time to investigate the development of the arts in the downtown core of historic Depoe Bay, Oregon. Though they already owned the Blue Heron Gallery, a premier fine art and collectibles gallery, they felt it made sense to expand the cultural offerings of the area. Thus began their pioneering efforts to bring art to new heights and establish Depoe Bay as a highlysought fine arts destination. Their vision of Depoe Bay’s cultural revitalization began with the introduction of the Silver Heron Gallery and has now come to full fruition with the addition of the Purple Starfish Gift Boutique to their triad of galleries.

coast “Celestial Voyage” bronze & chrysacolla sculpture by Carolyn Sato. Sea-inspired sterling silver and semiprecious gem rings by Janice Girardi. “Torrey Ridge Overlook” oil on canvas by Kim Casebeer. Sea anemone copperinfused glass vase by David Lindsay. All items available at the Silver Heron Gallery.

Some other places worth exploring: • AZ Ray’s Photo Art Gallery, featuring fine photographic prints from Oregon, the American Southwest and Europe


hen visiting Depoe Bay, visitors encounter a treasure trove of artistic offerings. Many of the artists featured in the Silver Heron Gallery have drawn inspiration from all that Depoe Bay’s natural palette has to offer. Sculpture, canvas, glass, jewelry … all mediums benefit from the effects of salt air on the artist’s psyche. The Purple Starfish features an array of edible, wearable and “giveable” American crafts, jewelry, artisan chocolates, pottery and gifts galore. After a fun-filled day, sit back and relax over cocktails at Gracie’s Sea Hag surrounded by the musical stylings of Michael Dane,

or enjoy dinner at Restaurant Beck overlooking Whale Cove, rumored to be the wintering place of Sir Francis Drake.

• Spoiled Silly Children’s Boutique brings out the child in everyone, young or old

Arts, culture, shopping, dining and picture-postcard accommodations. Follow in the steps of the ancient mariners and explore Depoe Bay for yourself … a treasure trove awaits!

• Pirate’s Cove Gifts yields a plunder of piratical pleasures

The Silver Heron Gallery is located at 15 SE Bay Street in Depoe Bay 541-765-2886; the Purple Starfish Gift Boutique may be found at 48 SE Hwy 101 in Depoe Bay 541-765-2336, just north of the Blue Heron Gallery at 76 SE Hwy 101.

• O’Connell Gallery, “The Only Store on the Ocean Floor” • Always a favorite is the Blue Heron – the #1 destination for spectacular Oregon sunstones • Sparks Gallery, featuring nature watercolors of the finest detail Coastfood


Lynne Wiggers


Artfor the Holidays Ryan Gallery


he Ryan Gallery offers a wide selection of artwork from Northwest artists. Paintings, glass, wood, furniture and ceramics comprise the majority of featured work. There are many gift-price range items such as jewelry, wood and paper boxes, beaded stainless steel serving pieces and beautiful glass floats. The gallery has recently added some clothing items, including jackets, scarves and pins. Many ideas for gifts are available, including candlesticks, home furnishing accessory pieces and much more. One-of-a-kind, affordable fine art is available for gift-giving or as special gift for yourself. Gift wrapping is available whenever possible.

Established in 1975, the Ryan Gallery is now one of the oldest and finest galleries on the coast and a favored destination for Northwest travelers. Known for its wide variety of artworks, Ryan exhibits original art and crafts by 100 Northwest artists. Here is a sampling of the artists



and their mediums: Acrylics – Melinda Cowdery, Jack Braman, Bill Brennen and Bev Jozwiak; Oils – Susan Ryan, Terry McIlrath, Janey Belozer, Barbara Slater, and Joachim McMillan; Watercolors – LaVonne TarboxCrone, Terry McIlrath, David Foulger; Slumped Glass – Mark Hines; Fused Glass – Kathy Steele; Mixed Media – Sue Jensen, and Virginia Andrade; Oil Pastel – Linda Miller and Gretha Lindwood; and Clay – Sandy Visse and Dorothy Baker; metal sculpture, John Reed. Traditional, contemporary and whimsical art are creatively displayed in a 3,000-square-foot building set in a wooded garden. The Gallery is open 10 to 5 daily. LS

Ryan Gallery 4270 N. Hwy 101, Lincoln City, OR 541.994.5391

‘Found-Items’ into Functional Art Gearhart Ironwerks


hey made the leap in 1994; John and Karen Emmerling moved west from the valley and launched a business based on a hobby. There are very few traditional blacksmiths left, and many people bend iron purely as a hobby. John Emmerling has found a niche for custom orders, creating functional artwork from his forge in Gearhart. There are many creative uses for his metal work, from functional fireplace screens and handcrafted fireplace tools to candelabras, coat hooks, racks and finely crafted furniture and other home accessories. It’s hard, physical work, taking straight metal rods of various sizes and molding them into a functional piece. “There’s a sense of freedom and great satisfaction in the end result,” says John. “As I

American Standard a company giving from the heart


n today’s economy, when businesses are actively seeking ways to tighten their belts, donations to charitable causes take on even more meaning as a way to show they care. That’s why it’s doubly impressive when a company steps up to make a donation which is both generous and from the heart. Wade’s House – A Healing Place of Hope in Depoe Bay, will become a retreat where families who have lost a child may spend time together to support each other in their healing process. Tranquility, serenity and relaxation will be the essential hallmarks of this artistically-appointed sanctuary on the Oregon Coast. Thanks to a recent donation from American Standard, W a d e ’s House has now been brought to the level of a haven of renewal.

American Standard classic farm sink.

review job specifications, I often create tools that are specific to the piece, and the final tooling and hand-hammering make each one unique.” Saturdays are “play days”, when John just creates with metal. Or there are the ‘found-objects’, such as the French wagon wheel which became a base for a hanging candelabra. To see John’s creations, go to www. or stop by his blacksmith shop, studio/gallery to experience the art of modern iron working. LS Gearhart Ironwerks Showroom 1368 Pacific Way, Gearhart, OR 800.738.5434 Bret Weymouth of Suntoya Corporation, Cal Frank & Heather Stinson of The Fixture Gallery, and Mike Zancanella of Radar Plumbing, gave from their hearts … to the heart of Wade’s House, by facilitating the donation of all plumbing fixtures necessary to fully outfit this worthwhile cause. A large porcelain farm sink, a custom wooden vanity, beautiful faucets, shower heads, and toilets, and all the requisite fittings, were among the pieces of this generous donation. But the piece de resistance is the master bath’s Ellisse soaker tub, guaranteed to soothe stresses in a world which is sometimes just a little too real. It is with a grateful heart that the Wade J. Woodmark Foundation accepts each of these caring gifts from their friends at American Standard. Their donation is a true example of practicing the art of giving … and, for that, it is appreciated all the more. If you are interested in giving to Wade’s House – A Healing Place of Hope, please send your 501(c)3 tax-deductible donation to the Wade J. Woodmark Foundation, PO Box 109, Depoe Bay OR 97341.




decorated for the


Freed Gallery


urals by Krista Eddie will set the scene for the holidays at the Freed Gallery, and the fairy houses by John Crawford return. About a dozen new fairy houses with their intricate designs and the fairy forest archway, along with their enchanting stories by Bridget Wolfe, welcome the season. The Freed Gallery will have gifts and art for the holidays. From Middle Eastern Europe, art, glass, Christmas ornaments and a collection of angels will be exclusively presented at the Freed Gallery - the only location where these items will be available in the U.S. Dimensional artworks, jewelry, pottery, porcelain teacups and other local artist work make inspired gifts for the holidays. Functional art, housewares and accessories are always welcome gifts and provide the recipient with something useful as well as beautiful to behold. The changing of the seasons is an excellent time to update artwork and bring the season to life through a variety of mediums which are always well represented at the Freed Gallery. Welcoming art into your home can happen in a myriad of ways. For more information about ‘Gateways to Faerie’ the movie, and the fairy houses, go to www. Freed Gallery 6119 SW Highway 101 Lincoln City, OR   541.994.5600



6119 SW Highway 101 • Lincoln City, OR • 541.994.5600 •

seafood at the Beach A perfect fit!

Great italian food and an ocean view!

open 7 days 11:30am -8pm • 360-642-4745 www.CastawaysseafoodGrille 208 Pacific Hwy • Long Beach WA casaul and fun

• cocktail lounge

FULL BAR • To Go Food oPen DAiLy At 4:00 11:30am -8pm • 360-665-3800 1201 Bay Ave • ocean Park WA

fall coast food  

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