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Coast Food & A rts

coast ��d m ay-j u ly 2 011

& Arts

the guide to r egional

The Guide to R egional Food & Entertainment m ay-j uly 2 011

enjoy! Iron Chef People’s Choice Award THE BRIDGEWATER BISTRO

food & entertainment


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


Savor

delicate dungeness The Wine Shack

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the marketplace that would do quite nicely. Sauvignon Blanc would also make a nice choice but, stay away from wines that have strong citrus or grassy characteristics.

hether you make your home on the north Pacific coast or you find yourself exploring its charms as a visitor, our fresh local Dungeness crab is a delicacy not to be missed. Cracked crab, served with drawn butter and accompanied by a simple salad and crusty bread, makes for a simple but elegant meal. Pairing wines with this menu should be easy, and it is, as long as a few simple guidelines are followed.

ChristopherSpence.com

The flavors found in Dungeness crab are very delicate and can be easily over-powered by many wines. For the most part, a white wine such as Pinot Gris or a Riesling that is on the drier side will make an excellent match for the crab. You will want to avoid wines with heavy flavors so, if Chardonnay is your preferred white wine, select one that is not too heavily influenced by aging in oak barrels. There are many great un-oaked Chardonnays in

A grape varietal that is proving to be well-suited to Oregon is Pinot Blanc. While there are citrus notes to the aromas of many Pinot Blancs, a toasty hazelnut component softens them and makes these wines another good option to pair with fresh crab, especially if you are introducing some melted cheddar cheese to your crab feast and making a crab melt sandwich. Hungry yet?

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

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Communities 7

Pacific City

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Long Beach Peninsula

16 Astoria 28 Seaside 37 Cannon Beach & Arch cape 48 Lincoln City

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54 Gleneden Beach 56 depoe bay 58 Newport

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May-July 2011 & Arts

Coastf��d Publisher Jerry W. Liphardt Art Director Susan Spence Business Manager Wayne Fulmer copy editor Una Boyle Writers Una Boyle Cyndi Mudge Laura Swanson Chris Holen Roy Stevenson Jerome Grant Steve Wilson Tony Kischner Talley Woodmark Dean Reiman 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 Jerry@FoodandFunPromo.com CoastFoodAndArts.com 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. Cover Photo by Christopher Spence Iron Chef People’s Choice Award at the Bridgewater Bisrtro. Prosciutto and yamwrapped halibut in Asiago cheese cone.

Bosnian Food

prepared from the heart

The Oregonian: Rated “Best of the Coast”

Portland Monthly: “Hidden Coast Secret”

Coastfood 5 Drina Daisy - 915 COMMERCIAL ST (AT 9TH) • ASTORIA www.drinadaisy.com • 503.338.2912 • 11AM - 9PM • WED- SUN


ad maxwells “The Locals Choice"

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

Karaoke Nightly Best Clam Chowder in Town

explore... 101

103 Ocean Park Klipsan Beach Long Beach • Seaview • Ilwaco •

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Astoria Warrenton

• 30 

Gearhart • Seaside •

26

Cannon Beach Arch Cape

53 • Nehalem Wheeler •

Manzanita

Rockaway Beach • Garibaldi

Tillamook

Breakfast, Lunch & Dinner

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All Oregon Lottery Games Orders to Go

Pacific City

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Open 8am Mon-Fri 6am Sat-Sun Til 3am Fri & Sat Nights Corner of NW 17th & Hwy 101 Lincoln City, OR 541.994.8100 MaxwellsLincolnCity.com 6

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Otis

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Lincoln City Gleneden Beach Depoe Bay

Newport

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Chef-owner Michael Lalewicz of 20 the Depot in Seaview WA.


1 5 YEARS OF

EXCELLENCE Pelican Pub & Brewery, Pacific City

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n 1995, Jeff Schons and Mary Jones purchased an old brick building on the oceanfront in Pacific City.  Over Sunday morning coffee, Jeff and Mary came up with the idea of opening an oceanfront micro-brewery.  As they knew almost nothing about the brewing process, they decided to attend a Craft Brewers conference in Portland.  While at the conference, it occurred to Mary that there might be a brewer there who might be interested in joining the Pelican Pub & Brewery.  On a hand-written 3 x 5 note card tacked to a bulletin board, Mary scribbled the details of what they were looking for. It was this note card that caught Darron Welch’s attention.  After several eager phone calls to Jeff and Mary, Darron and his fiancée moved to Pacific City and Darron began brewing test batches of beer down the street in mini-storage units while the Pelican was under construction.  On May 4, 1996, the Pelican opened its doors and the rest is history.

Now celebrating 15 years in operation, the Pelican Pub & Brewery is known for winning hundreds of awards at major beer festivals around the world, including “Brewpub of the Year” four times. Its food menu has evolved from mostly fish & chips and burgers to being a pioneer of “Beer Cuisine”, a concept that uses beer and beer ingredients in food and pairs beer with food just like a fine wine; a concept that is gaining attention around the world. Join them to celebrate our 15th anniversary on Saturday evening, May 7, at the Pelican Pub & Brewery in Pacific City. For more details, visit www. pelicanbrewery.com or call 503 9657007.

Pelican Pub & Brewery 33180 Cape Kiwanda Drive Pacific City, OR 503.965.7007 PelicanBrewery.com

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culinary magic... the Depot Restaurant

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LONG BEACH PENINSULA

events MAY

FRESH, FLAVORFUL &

Distinctive

The Depot Restaurant

The skillful use of ingredients to create culinary magic is a specialty of Michael Lalewicz, resident Chef and co-owner, with his wife Nancy Gorshe, of the Depot Restaurant in Seaview. Imaginative dishes, such as Peruvian Mango Scallops, add new taste sensations to familiar dishes. Lalewicz is particularly fond of Willapa Bay seafood and incorporates local clams and oysters in seasonal recipes. In a nod to the Depot’s history as a stationhouse for the Clamshell Railroad which ran on the Peninsula until 1930, Michael’s Clamshell Railroad Clams Chowder brims with whole Willapa Bay clams and chopped ocean Razor Clams. The more sophisticated Clam Bucatini starts with Bucatini pasta imported from Italy. The hole in the middle of this special pasta allows it to absorb flavors better so that the wine and clam juices are more completely savored. And the fresh Catch-of-the-Day is always prepared with care and served with seasonal vegetables and starches. The Depot pairs its dishes with wines and works with Small Vineyards distributors to bring the perfect, unique finds from small Italian estate wineries. Wine tastings on the restaurant's deck are a popular feature during the summer months. When Michael turns his creative talents to meat dishes, he likes to prepare cutting edge dishes, such as the Wild Boar Sausage Sliders and Confit of Pork Belly which is pan-seared and finished with Caramelized Granny Smith Apples and Sweet Onions in a Maple Glaze. Those who crave a well-imagined entrée can also enjoy Fig Glazed Bacon-Wrapped Quail. The Quail are stuffed with Wild Boar Sausage and finished with Marsala Fig Glaze on Cranberry Hazelnut Wild Rice Pilaf.

2-5 Nautical Renaissance 14 Surf Perch Derby

JUNE 18 Beach to Chowder Run/Walk &10 K 18-19 Garlic Festival 24-25 Doggie Olympic Games 25 Music in the Gardens

JULY 2 Fireworks at the Port 4 Old Fashioned 4th of July Parade 4 Fireworks on the Beach 16-17 Clamshell Railroad Days

To appeal to more traditional appetites, the restaurant also offers lamb chops with a distinctive middle Eastern flair and a 7-oz. chargrilled Filet Mignon topped with Chimichurri Sauce, a traditional Argentinian herb preparation. Menus change seasonally so Michael and Sous Chef, Jamie Gisby, can take full advantage of the freshest ingredients available. UB

The Depot Restaurant 1208 38th Place, Seaview, WA 360.642.7880 DepotRestaurantDining.com Coastfood

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FRESH SEAFOOD OPTIONS Castaways Seafood Grille

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reaming of a vacation? Like to kick back and watch tourists stroll by? Looking for an escape from the ordinary? Want to eat local fresh seafood? You are welcome to do all that and escape the ordinary at Castaways Seafood Grille, in the heart of downtown Long Beach. Stepping through the door, one is greeted with the beach vacation at its best. The environment is casual, colorful

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and fun. Whether you want to sit by a picture window and watch the street scene, reserve the Mermaid Room for your group, follow a sporting event on television during Happy Hour or simply want to eat great food, Castaways is waiting for you.

with $1.99-$3.99 appetizers and $1-off drinks for you to enjoy while keeping an eye on the street. Then, in three steps, move over to the restaurant with its bright décor and the whole family can order from both the regular and the extensive kids menu.

With its cheery décor, Castaways’ prides itself on providing all the essential items a seafood grille should be known for. In addition to winning praise from Seattle Post Intelligencer for ‘Best Clam Chowder on the Strip,’ Castaways’ chefs turn out Oyster Stew rich in fresh, local Willapa Bay oysters, prawn and seafood combos, calamari and more, as well as offering up a variety of land-lover menu options.

If you are on the north end of the Long Beach Peninsula, be sure to stop in to Luigi’s Italian Grille & Oyster Bar and check out the ocean view from the lounge – another restaurant owned by Chris Summerer and Russell Maize. UB

Monday through Friday. the full-service bar has a new 3-6 PM Happy Hour menu

Castaways Seafood Grille 208 Pacific Ave S, Long Beach, WA 360.642.4745 CastawaysSeafoodGrille.com


kites! EXPERIENCE

Sea Images NW

THE MAGIC OF

CAPE COD OF THE WEST

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ke its east coast counterpart, the long, slim Long Beach Peninsula lies off the coast and has been a haven for residents and visitors for several generations, beckoning with dramatic coastal beauty, restaurants which specialize in nature’s bounty and relaxing accommodations. Few things whet the appetite like sea air, and vacationers as well as locals throng to the area’s many restaurants to feast on a range of regional foods. The area is awash in fresh seafood and succulent preparations abound.

OPEN DAILY 11-5 • May-September Closed Wed & Thurs • October - April 303 SW Sid Snyder Dr • Long Beach, WA

360-642-4020 WorldKiteMuseum.com

Todays restaurateurs delight in offering both traditional and creative dishes using local ingredients. Casual restaurants turn out fresh, mouth-watering fish ‘n chips, while distinctive dining rooms highlight local seafood with appetizing presentations. Traditional seaside sustenance, such as the many preparations of clam chowder, can be found in nearly every local eatery. Spring heralds the arrival of just-caught seafood, ranging from Spring Chinook Salmon to Columbia River Sturgeon and from highly-prized Albacore Tuna to sweet Halibut. Several fishing charters provide river and sea access for fisherfolk who prefer to troll for their catch-ofthe-day. Food-savvy diners can select their dinner from a number of seafood markets where the day’s catch awaits. The many chefs who have been attracted to the area relish the proximity to ultra-fresh ingredients.

Long Beach Peninsula Visitors Bureau 3914 Pacific Hwy, Seaview, WA 800.451.2542 FunBeach.com

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BOUNTIFUL BREAKFASTS & MORE Benson’s by the Beach

Ocean View Dining At Its Best The Lightship Restaurant & Columbia Bar Diners at the Lighthouse Restaurant enjoy the many moods of the Pacific Ocean with unparalleled ocean and beach views from each seat. All booths and tables are carefully placed to afford views. Dawn over the ocean accompanies breakfast or diners can take a break from beach fun for lunch. Happy Hour and evening dinner service offer the perfect setting in which to relax and watch the sun set over the western sky. Located on the top floor of Adrift Hotel (formerly the Edgewater Inn), the Lightship boasts the only 180-degree view of the beach and ocean from a Long Beach Peninsula restaurant. COASTFood recently spoke with owner Karl Hintz. CF: It seems there are a lot of great changes happening! The hotel has been renamed and is in the process of a remodel.

“Our French Toast portions are gy-normous,” boasts Eric Benson, co-owner with his wife, Rhonda, of Benson’s by the Beach, a mainstay for breakfast and lunch in downtown Long Beach. While his batter for this delectable entrée is a secret, that doesn’t seem to bother diners, who clamor for more. The main street restaurant also offers a wide variety of breakfast options, including Eggs Benedict and a seafood omelet loaded with crab, halibut, shrimp and cheese. Pan fried oysters are on the menu, as is the Hangtown Fry, which features fresh oysters. For those who prefer turf to surf, Chicken Fried Steak is hand breaded and topped with country gravy. And, for the convenience of vacationers, both breakfast and lunch are served all day. Rhonda and Eric love living by the ocean and have carried a seafood theme throughout the restaurant, which is populated with photos, paintings, candle holders and other decorations featuring whales, seahorses, clams and other sea creatures. Lunch offerings include tempura-dipped Halibut and Fries, hand-breaded Razor Clams and Fries and a generous Captains Plate as well as a selection of salads, burgers and sandwiches. “We really want our customers to find what they’re looking for in a good meal,” says Rhonda. “The variety we offer is designed to appeal to every taste.” Benson’s glass-enclosed atrium edges a pocket park with its own small pond and provides diners with a chance to enjoy watching people strolling the nearby street. The view is pleasant throughout the year, offering the spectacle of the changing seasons. UB

Benson’s by the Beach 504 Pacific Avenue, Long Beach, WA 360.642.3300

Karl: And we couldn’t be any happier with the way it’s coming together. The hotel has always been one of the best places around to be close to the ocean and take in a spectacular view and we’re very excited about the remodel.

Karl : Because of the upbeat direction the hotel is taking, we’ll have more creative, fusion cuisine-style entrée dinner specials. We’ve also livened up the lounge with a fun cocktail menu of ‘Ritas, ‘Tinis, Tropicals, and Sparklers. UB

Lightship Restaurant & Columbia Bar 409 Sid Snyder Drive W, Long Beach, WA 360.642.3252 LongBeachLightship.com

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CF: How does this affect the Lightship Restaurant and Columbia Bar?


silhouette of piano

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USIC TO WHET THE APPETITE

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er name is Gloria and she is the beautiful grand piano recently installed in the Inglenook at the Shelburne Restaurant. Laurie Anderson and David Campiche, co-owners of the dining establishment in their Shelburne Inn, are delighted with the new addition. “We have a number of friends who are professional pianists and they are eager to come play her,” explains Laurie. “Right now, we are setting up a schedule of concerts, so diners will get to enjoy lovely music while they are also having great meals.” Dining at the Shelburne takes one into an atmosphere of old-world elegance coupled with a modern feel. For over 100 years, the Shelburne has provided diners with dishes and desserts ranging from the traditional to the innovative. In the latest nostalgic re-creation, Chef

Shelburne Restaurant & Pub Richard Windrich is bringing back the classic Sunday Fried Chicken Dinner and at a very appealing price. In another bow to history, the Shelburne provides robust breakfasts, such as those offered in 1896. The lunch and dinner menus always include fresh, local seafood, in addition to creative preparations of pastas and meats. ‘Small Plates’ are a popular feature for those seeking a lighter menu and can be enjoyed in the restaurant or in the English-style pub. Outdoor seating overlooking the Shelburne’s gardens offers a welcoming place in which to enjoy a microbrew, glass of wine or signature cocktail and the coastal air. UB

Shelburne Inn, Pub & Restaurant 4415 Pacific Way Seaview, WA 360.642.4150 ShelburneInn.com Coastfood

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ChristopherSpence.com

taking a

Break Breakers Long Beach Resort

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hen the urge to take a break to tranquility hits, Breakers Long Beach offers the ideal setting for strolling along an ocean beach and relaxing. With 120 condominium units – each a complete furnished apartment – Breakers Long Beach provides a warm welcome for the whole family. This is luxury at its casual best. The park-like six acres of lawn features a playground and lots of room to run the dog. Deer, eagles and other area wildlife wander the tranquil grounds and can often be viewed from the private balcony which fronts each condo unit. Breakers Manager, Mike Litawa, encourages guests to bring the family pet. He and his staff even organize the annual Doggie Olympic Games held in Long Beach each June! In addition to spacious condominiums, Breakers also offers an indoor swimming pool and hot tub in which to soak away the stress of the day. For those who enjoy walking, biking or running, Discovery Trail’s eight-plus miles start in front of the grounds and meander south through dunes alongside the ocean to Ilwaco. What better place to enjoy the myriad of activities the Long Beach Peninsula has to offer! UB

Breakers Long Beach 210 26th St NW, Long Beach, WA 1.866.994.4879 BreakersLongBeach.com

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Seafood Is the Speciality

Dooger’s Seafood & Grill

For the past sixteen years, the staff at Dooger’s Seafood & Grill, have been serving up “simply the finest seafood to be found,” says local owner, Barry Craft. Offering casual family dining, Barry is proud of the fact that, even in the height of summer, visitors to the peninsula can get a great meal without having to wait and then can continue to enjoy all of the sights and activities the area offers. Known for awarding-winning clam chowder, the restaurant’s impressive menu also offers a great variety of fresh fish as well as pasta dishes, salads and several choices of steak. Their sandwich menu - available all day and evening –includes the aptly-named ‘Carnwich,’ created by Dooger’s son, Carnegie, in which chicken strips are nestled inside a traditional grilled cheese sandwich. While Dooger’s opens at 11 each day for lunch, Barry knows that a healthy walk on the beach or an hour spent flying kites or building sand castles can make a customer quite hungry. So dinner is also available all day for folks whose appetites have been stirred by brisk ocean breezes. With seafood as a specialty, Dooger’s offers everything from a Steak & Lobster plate to the Admiral’s Platter, which groans under the weight of crab legs, razor clams, salmon, scallops, prawns, halibut and calamari. The variety of preparations includes Cajun, deep fried, stir fried, sautéed and poached. “We want our diners to enjoy their seafood just the way they like it,” Barry says with a smile. UB

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

Sitting by big picture windows or on the deck, diners enjoy tasty fish tacos, homemade clam chowder, lightly battered fish ‘n chips, and other delicacies while they watch boats bobbing gently in the marina. Having a seafood market onsite means your appetite for freshly-cooked whole Dungeness crab can be quickly satisfied with a reach into the display case. The Crab Plate is served with melted garlic butter, cocktail sauce, and coleslaw, making the meal finger-licking good. Fresh Dungeness crab meat or shrimp become a Melt when chef Patty puts them between buns and adds special sauce and sharp Cheddar cheese. OleBob’s Awesome Dungeness Crabcakes, bursting with crab and flavor, are a local favorite. The family’s connection to local waters is celebrated in the company name, which salutes Sue and Bill’s father, Bob, and his fishing buddy, Alan ‘Ole’ Olson. Ingredients for most of the dishes can be found in the market, where Kacy can help you choose from their selection of local wild salmon, halibut, Albacore tuna, shrimp, clams, oysters, and crab. UB

OleBob’s Seafood Market & Galley Café 151 Howerton Way SE, Ilwaco, WA 888.748.8156 or 360.642.4332 OleBobs.com

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Great Food & Good Times

Strolling Ilwaco’s marina makes one hungry for seafood. Fortunately, OleBob’s Seafood Market & Galley Café is only steps away from the docks. With roots in the fishing community, Sue Hagerup and her brother Bill pride themselves on bringing just-caught seafood from the boats to their seafood market and Galley Cafe, an eatery serving a variety of delicious seafood dishes.

ChristopherSpence.com

ChristopherSpence.com

OleBob’s Seafood Market & Galley Café


astoria chris, jennifer & anaise holen baked alaska turns 10 16

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Music, food and friends at the 10th Anniversary party

Thank You

for dining with us! Baked Alaska & Mise en Place Kitchenware

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s I write this article, I am experiencing certain nostalgia while reflecting on the events of the last ten years. The date is April 19th, 2011 and my memories take me to those anxious hours before The Baked Alaska opened its doors for the first time on April 20th, 2001. I’m recalling a bumper sticker stating, “No matter where you go, there you are!” Well, here we are and there we went. Couple those thoughts with the simple phrase “What’s next” and do I dare answer that question? The restaurant business requires constant evolution and, like anything, it doesn’t always naturally occur. Sometimes it needs a gentle nudge or perhaps it’s simply a product of opportunity, or a little bit of both. We’ve been woven in to the fabric of small town America, intertwined with the past, the present and the future of Astoria. We must respect the history and culture of this place where we live and work while also balancing our present. While living in the now, one must look to the future and, like the many, brave sailors who hung on for dear life from the riggings of those mighty sailing vessels from our past, I have but one recurring thought as I write this, “Hold Fast!” The future is now, and tomorrow, and the next day. Hold fast, the opportunities are infinite and all you have to do is go after it.

by Chris Holen photos Christopher Spence

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he Baked Alaska has been afforded many glamorous opportunities like hosting movie, television and music celebrities. We’ve catered on movie sets, been featured on television shows and written about in national publications on numerous occasions; but our greatest memories are of the people who walk through our doors every day - you know who you are. You dine here on a regular basis and join us for every Valentine’s dinner, Mother’s day brunch, birthdays and anniversaries. It’s the young people who have worked here over the years whom we’ve had the pleasure of watching grow up then sent them off to make their own way in the world. It’s those who have careers here and have a good quality of life because we have a place for them to work and the community that supports us supports them. So, “Hold Fast” and raise a glass to The Baked Alaska as we celebrate ten years and look forward to many more. The future is not yet written. I believe it is what we make of it. Because of the wonderful people who make up Astoria, our future is bright and I look forward to answering that recurring question, “What’s next?”

Baked Alaska & Mise en Place Kitchenware On the dock at Pier 12, Astoria, OR 503.325.7414 BakedAK.com Coastfood

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From Local Waters to Your Dinner Plate Warrenton Deep Sea and Astoria Coffeehouse & Bistro treat seafood right. Photos by Amy Bornstein

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here’s a new generation of restaurateurs and foodies emerging on the Oregon coast who are making fresh local ingredients the centerpiece of the dining experience. When it comes to seafood, the freshest local fish can be found at Warrenton Deep Sea, the only waterfront market in Clatsop County which is owned by a local cannery. “We’re the only fish market with direct access to the entire commercial fishing fleet,” notes Andrew Bornstein, owner of Warrenton Deep Sea and Bornstein Seafoods. Being owned by a cannery has many benefits for Warrenton Deep Sea, such as direct access to the bounty of Sole, Rockfish and Black Cod which come off the trawlers almost daily, as well as a personal relationship with many of the local Dungeness Crab fishermen. In fact, if you pull into Warrenton Deep Sea’s parking lot, you will see that many of the boats tied up outside the market are Dungeness fishermen who ensure customers enjoy the freshest seafood at the best price.

A local fisherman delivers their catch to Bornstein Seafoods in Astoria.

In addition to Dungeness and fish, Warrenton Deep Sea has commercial diggers for razor clams and buys oysters out of Willapa Bay. They also have their own smokehouse and do custom canning for special orders, such as the Logger’s Choice canned salmon line created for Astoria’s Bicentennial celebration this year. Warrenton Deep Sea sells directly to both consumers and restaurants. Astoria Coffeehouse & Bistro is one local restaurant which serves up crab and other seafood specials, based on what is arriving fresh off the boats. Chef Rick Martinez says, “I’m on the phone with Deep Sea two or three times a week. They call me when boats are coming in to let me know what’s being caught and what’s being unloaded now.” Martinez adds that, sometimes, boats are being unloaded with fish while he’s there so, literally, the seafood is ‘fresh off the boat.’

Warrenton Deep Sea Market is on the waterfront in Warrenton.

Astoria Coffeehouse & Bistro uses Dungeness in many dishes, from egg scrambles and omelets to risotto. “Since we get a good price, I can often be generous with portions of crab in our dishes,” explains Martinez. Martinez has found that his own custom-smoked blue cheese and Oregon hazelnuts are great complimentary flavors to the traditionally-sweet Dungeness. Bornstein adds, “There’s a saying locals have about Dungee crab-‘It’s so good, it doesn’t need butter.’ “ CM

Warrenton Deep Sea 45 NE Harbor Place, Warrenton OR 503.861.3911

Chef Rick Martinez digs into the steamer clams at Warrenton Deep Sea. Opposite Page: Fresh seared black cod on a bed of garlic fingerling potatoes and roasted winter vegetables at Astoria Coffeehouse & Bistro.

Astoria Coffeehouse & Bistro 243 11th Street, Astoria OR 503.325.1787 AstoriaCoffeeHouse.com Coastfood

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best of Both worlds Silver Salmon Grille

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artender Heidi Struefert-Torres has been working for Silver Salmon Grille five years and is one of the many great reasons for making Silver Salmon a regular stop while in Astoria. Originally from Hood River, Heidi considers herself a Columbia River Girl. “I was born and raised along the river but also love the ocean, so Astoria allows me to be a River Gal while also being close to the ocean – I have the best of both worlds here!” You’ll also have the best of both worlds in their lounge. The restaurant offers an excellent fine dining menu which you can order in their lounge or, for those wanting something more casual, you can also enjoy coastal pub style dishes. Happy Hour is 3 to 6:30 daily and features a different drink special each day and food specials for $3.95. Silver Salmon is known for their extensive martini menu and Friday features Gray Goose Martinis for only $6 – “There is no place else that offers top shelf martinis for this price,” Heidi points out with pride. Happy Hour is all day Sunday – any drink and food special offered throughout the week is offered all day. “So, no matter what your flavor, you can find what you want on Sunday,” explains Heidi.

Becoming a fan of Silver Salmon on Facebook also gives you a heads up on last-minute specials. Heidi is a big believer in Facebook – “It’s a great way to connect with our customers and people love it.” CM

Silver Salmon Grille 1105 Commercial, Astoria, OR 503.338.6640 SilversSalmonGrille.com

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ChristopherSpence.com

Silver Salmon has an active Facebook community offering a free meal to one fan a day. In addition, once a week, owner Jeff Martin chooses an All Facebook Fan Day where anyone who is a fan of Silver Salmon on Facebook dines for free if they bring a paying guest.


CHEFRED “the high priestess of north coast cuisine”

(as anointed by the late great local restaurant critic richard fencsak)

Bridgewater Bistro

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xecutive Chef Lynne “Red” Pelletier began her career at the age of 15 as a short-order cook on “the Cape” (that’s Cod, not Kiwanda). She completed beauty school, but soon found herself drawn back to restaurant cooking, and eventually opened a homemade candy store on nearby Block Island, RI. She later moved to Florida to help care for her aging parents, and found work at a Japanese restaurant in Tampa. She developed the “American” side of their menu while mastering the art of preparing sushi from her Japanese counterparts--one of the few women allowed to do so in those days.

BridgewaterBistro 20 Basin Street, Astoria, OR 503.325.6777 BridgeWaterBistro.com

In late 1997, the Ricciardis decided to move back East and sell their restaurant. Chef Pelletier, unsure of her future, began to look for work. Serendipitously, Ann and Tony Kischner, then owners of the renowned Shoalwater Restaurant in nearby Seaview, Washington, found themselves urgently in need of expert help when their previous chef injured his back. They met, quickly agreed on their mutual passion—FOOD!—and so began a special 13-year association. After running The Shoalwater’s kitchen for 10 years and 3 more establishing the cuisine at the Kischners’ new Bridgewater Bistro, Chef “Red” continues to be a commanding culinary presence on the North Coast. In 2008, she won first place—along with Chef John Newman of Newman’s 988 in Cannon Beach—in the first coastal Iron Chef competition. At the most recent Iron Chef event, her F.I.P.P.S. appetizer (pictured on the front cover) was selected as the People’s Choice dish, which puts her back in the running for this year’s Iron Chef trophy. This great gal’s dinner party is not over yet… TK

ChristopherSpence.com

ChristopherSpence.com

After her parents passed away, she moved closer to family in Astoria, Oregon. She started a catering business, operated a dinner theater, and eventually landed the Chef’s position at Corinne Ricciardi’s acclaimed Cannery Café.

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anchors away

Merry Time Restaurant & Lounge Merry Time features a sports-bar theme but offers the more casual environment of a familiar corner bar. Here you’ll find a lot of workers and fishermen as locals gather together over breakfast, lunch and dinner in-between shifts or on their way home from a long day’s work. Visitors passing through are always welcome and will feel comfortable in this easy-going chophouse. ChristopherSpence.com

As with the Shipyard, Merry Time offers a full range of sports and entertainment - large flat screen TVs, satellite radio, pool tables, darts and video lottery. The sports-themed mural covering the exterior was painted by the same local artist whose work is displayed at the Shipyard Bar & Grill. No corner bar would be complete without a jukebox, which is also a timeless feature at Merry Time.

ahoy, mates! Shipyard Bar & Grill

The Shipyard Bar & Grill is in a refurbished Eagles Lodge which has become home to a wide range of events in their beautifully restored adjoining Event Center located in downtown Astoria. The Event Center has hosted everything from Midget Wrestling to Reggae dance fundraisers and private receptions. The full bar, maritime theme and stateof-the-art lighting and sound system are making the Event Center a popular location for special events. It is truly one of the most unique entertainment and reception facilities in the region. Owners Chrissy and Fred VanHorn take pride in the décor they’ve created using reclaimed materials found from Astoria’s waterfront, including recycled beams, boat bumpers, buoys, fishing line, and the bow of a ship. Even the stadium seats in the Event Center are reclaimed; starting life at historic Fort Columbia near Chinook, WA, and later adopted by the Chinook School before finding a new home at the Event Center. Murals were painted by local artist, Josh Brown, and depict the life-cycle of a shipyard, from scenes of stacked raw lumber harvested for building boats to commercial fishing vessels hauling in their catch. Shipyard Grill has a killer menu of classic American burgers, chicken dishes, prime rib, fish and chips, salads, and other tasty bar snacks and meals. They are a premiere sports bar with flat screen TVs, pool tables, darts as well as video poker and Keno machines. All the comforts of home and then some! - in a very urban-hip and Astoria-chic venue. CM

Shipyard Bar & Grill 894 Commercial Street, Astoria, OR 503.325.8657

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Merry Time boasts a great hearty menu which includes breakfast starting at 8 am and, for later in the day, an excellent bar menu to satisfy any appetite. “We serve good food at a good price,” says Chrissy Van Horn who, along with her husband Fred, owns both restaurants. This is where you can enjoy a very classic American meal - from pancakes to burgers and hashbrowns to fries. The food complements the casual, laid-back atmosphere at Merry Time. It’s truly that place where everybody knows your name. CM

Merry Time Restaurant and Lounge 995 Marine Drive, Astoria, OR 503.325.5606


serving up fresh fish tacos Charlie’s Chowder & Coffee House

british happy hour The Ship Inn

While Astoria has gone through many culinary changes these past thirty-seven years, the Ship Inn is one of the old standards still thriving in this coastal river community. Owner Jill Stokeld was born and raised in England, so it’s no surprise that the Ship Inn features British specialties. What Jill takes most pride in, though, is their fresh fish dishes and serving meals which are made from scratch at the restaurant or purchased directly from local bakers. “Everything we serve is fresh and local,” Jill explains. 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.

Charlie’s Chowder and Coffee House claims the corner of 14th and Marine in this historic fishing and logging town. Its quirky and distinctive retro-tropical décor and stoic proprietor, Charlie Holboke, are in itself enough of an attraction worth stopping for. Charlie’s is best known for its namesake clam chowder but they also serve up a variety of other tasty dishes cooked to perfection. Recently, Charlie expanded his Fish Taco menu to include Marlin, Swordfish and Shark, in addition to the Mahi Mahi he has traditionally served. The fish is pan-seared, with his own spicy preparation, then nestled in a bed of cabbage on a soft corn tortilla and served with chipotle salsa, lime and sour cream. “Our tropical fish come fresh overnight from Hawaii,” added Charlie. “We’ve had a good response with the tacos.” Other new menu items at Charlie’s include Buffalo Burgers and an expanded bar, now offering cocktails along with beer and wine. Charlies continues his popular all-you-caneat steamer clam menu served the first Saturday of each month. This is a local favorite and includes a bucket of clams - sometimes razors - coleslaw, chowder and French rolls. With warmer weather starting to make an appearance, the fish tacos and other meals can be enjoyed in their outdoor seating area. Charlie’s is open every day but Wednesday. CM

Charlie’s Chowder & Coffee House 1335 Marine Drive, Astoria, OR 503.325.2368

Ship Inn recently launched a special Happy Hour taking place Sunday through Thursday from 3 to 6 pm. Along with discounted well drinks and draft beer, the Happy Hour specials include small orders of their tasty squid and oysters served with French fries. The Happy Hour menu also includes their popular sausage rolls as well as cheese bread, oyster shooters and chowder. At only $2.50, this is, by far, the best meal deal in town. Of course, once you’ve tasted their Happy Hour menu, it will be hard to resist staying for a full meal. CM

The Ship Inn No. 1 on 2nd Street, Astoria, OR 503.325.0033 TheShipInn-Astoria.com Coastfood

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IT’S puppy LOVE The Wet Dog Cafe

Tails are wagging in Astoria over the new Puppy Chow being served at Wet Dog Café. The adult chow is looking tasty, too! Wet Dog Café is now offering a tasty and affordable breakfast with a menu that will have you begging for more.

DISCOVER WHAT’S FRESH! AT ASTORIA SUNDAY MARKET

Breakfast, served from 8-11 AM, is a fresh assortment of good-old-fashioned American comfort food, plus a few dishes that remind you that you’re in Astoria. Biscuits and gravy, eggs prepared any style, omelets and pancakes just to mention a few that are served up fresh and hot at Wet Dog. “Many people visiting the coast, of course, want seafood,” notes Karen Allen, co-owner with husband Steve. The new breakfast menu also includes Crab Cake Breakfast, Razor Clam and Eggs, and Hang Fry – five grilled oysters with 2 eggs any style.

They have a full bar, so favorite classic morning cocktails, including Bloody Mary, Mimosa, and Bailey’s with Coffee, are available. Young pups have a great menu too. Puppy Pancakes are a big hit. “Our chef serves up really cute pancakes with a puppy face and ears,” explains Karen. Kids are given chocolates and sprinkles to decorate their puppy any way they choose. The Wet Dog also features full lunch and dinner menus. CM

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

each week from 10 to 3

IT’S A SCAVENGER’S FEAST! “Chef Daddy” Chris Holen of Baked Alaska sends you on a culinary journey through Astoria Sunday Market to find a prized collection of ingredients for a special Sunday meal. Scavengers return with their treasures then work with Chef Holen to create an interesting and sumptuous Scavenger’s Feast at Mise En Place Kitchenware. Cost: $45 per person Call: 503-325-7414 for reservations AstoriaSundayMarket.com

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ChristopherSpence.com

A culinary cornucopia of fresh produce, berries, bread and locally caught seafood brings shoppers back each week. All this and nearly 200 vendors selling products they make or grow and a lively food court with fresh and locally grown entertainment!


Honoring S Astoria’s

Brewing Tradition

Fort George Brewery + Public House

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

hortly after Fort George Brewery formally unveiled their inaugural can of beer, another 14,000 cans came rolling off their new canning line. Fort George has now been brewing and serving beer at their historic public house since opening their doors in 2007 and have been preparing for March 29, 2011, ever since. Fort George is part of history in the remaking, as one of two Astoria-based brewers who make their beer onsite. Astoria’s brewing roots go back to the early 1900s when craft beers were made right in the town. Prohibition and the downtown fire in the 1920s eventually wiped out the local brewers, but the tradition is being revived, and Fort George has enthusiastically taken on the task of re-introducing craft beers as a vital part of Astoria’s economic and cultural engine. The brewery is open to the public for tours every Saturday at 1 and 4 pm and on Sundays during the Astoria Sunday Market season. The Brew House

showcases its brewing and microcanning operation and includes a tasting room. “At this time, less then 100 of these micro-canning lines have been made in the nation,” notes owner Chris Nemlowill.

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he new canning operation has provided an opportunity to pay homage to the old-town brewers. Two Fort George beers are now being canned: their Vortex IPA and, in preparation for Astoria’s bicentennial celebration, a new beer – 1811 lager. “1811 is based on classic beer recipes from 1911,” explains Chris. “In the early 1900s, beers were made mostly from local grown barley and maize and brewers also took pride in using local hops.” The Fort George 1811 lager is available in a collector’s can. “This can will only be available in 2011,” adds Chris. “We will discontinue the can at the end of the year so it will truly be a collector’s item.” He hastens to encourage purchasers to drink the beer, and then save the can. “Beer is made to be drunk!” CM Coastfood

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El Tapatio

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l Tapatio is all about family and taking pride in being a family-friendly restaurant. “We’re a family-owned business, too,” adds owner, Juan Rivas. El Tapatio has a great selection of familiar Mexican dishes; but here in Astoria they also focus on seafood. “We serve whole fish tilapia – something no other local restaurant serves. And we have nearly a whole page of the menu devoted just to seafood dishes,” Juan boasts. Seafood tacos, seven-seafood soup, and barbecued oysters are among the great seafood dishes at El Tapatio. With that said, another popular dish is Carne Asada, which is made with very tender marinated beef steak. As a family restaurant, they offer a great children’s menu with six popular options, including enchiladas, burritos, tacos and mini quesadillas as well as other kid favorites like grilled cheese sandwich and chicken nuggets. The kid’s menu is posted on the back of assorted children’s books, which keep young minds busy and moms and dads happy. The menu even includes kid-style margaritas. These colorful drinks come in a variety of flavors – mango, strawberry, peach, raspberry and classic lime – all served in fun glasses with sprinkles. “We sometimes add candy worms just for fun,” adds Juan. Adult versions of these margaritas are also available from the Cantina. “We would really like to thank the locals for helping keep us going. We appreciate their support during these hard times,” Juan says. Astoria is part of the extended family at El Tapatio and so is anyone who visits. CM

El Tapatio 229 W Marine Drive, Suite A, Astoria, OR 503.325.1248 Look for us on FaceBook for daily specials!

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Hola Amigos y Amigas! Our very best to you!


friday night is

PRIME TIME

Portway Tavern

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he best time to visit the Portway Tavern, of course, is anytime. But if you’re feeling an urge to have Prime Rib, then Friday night is a must.

Portway serves up a hearty Prime Rib dinner with baked potato and salad for only $16.75. “The Prime Rib is aged and cooked to perfection,” explains Christina Warner who, along with her husband David, owns the Portway. They have their own special recipe and the Prime Rib is slow cooked. If you’re feeling lucky, stop by on Saturday when you can enjoy a Prime Rib sandwich – but only if there’s any remaining from Friday. The sandwiches are so good that it’s worth taking a risk and stopping in to see what’s being served. But no worries. If they aren’t offering Prime Rib sandwiches on Saturday, there is plenty else to order. Portway Tavern has earned fans from all over the world with their hand -pressed, never frozen, charbroiled burgers and beer-battered fish ‘n chips. “Tuesday is our Burger and Beer Special,” adds Christina; and they serve Elaine’s homemade soups daily.

ChristopherSpence.com

The Portway Tavern was first established in 1929 and owners David and Christina Warner are taking pride in maintaining the “oldest watering hole” in the oldest US Settlement west of the Rockies. 2011 is Astoria’s bicentennial year, so visiting the Portway is an excellent way to help celebrate the 200th anniversary in an appropriately historical tavern where people have been gathering for over eighty years. CM

$5.00 SPECIALS Breakfast til 11am Lunch til 5pm Weekdays Breakfast Served all day Saturday & Sundays Lunch Specials include • Meat Loaf • Fish sandwiches • Tacos • Soups

Portway Tavern 422 W. Marine, Astoria, OR 503.325.2651 Portway-Astoria.com

MID-NIGHT DINER Starting at Midnight Friday & Saturday NOW SERVING DINNER til 8:30pm Nightly Specials

934 Duane Street Astoria, OR 503.325.0801 LaborTemple.com

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We’re ready for crab cocktails ...are you?

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SEASIDE

sweet sweet

DUNGEES Bell Buoy of Seaside

events MAY 7 1st Saturday Art Walk 14 Downtown Wine Walk 29 Trail’s End Marathon JUNE 4 1st Saturday Art Walk 4-5 Beach Soccer Tournament 17-18 Muscle ‘N’ Chrome Car Show 30-July 2 Miss Oregon Scholarship Programs

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ungeness crab is a Northwest delicacy and a favorite at Bell Buoy of Seaside. “It’s our biggest seller,” proclaims co-owner, Terry Hartill. Bell Buoy sells crab just about any way you love it – from whole cooked to crab meat freshly removed from the shell and ready to add to salad or eat “as is” dipped in cocktail sauce. Speaking of cocktail sauce, they also serve crab cocktails right at their counter. Crab cakes can also be purchased from their neighboring restaurant. Brothers Terry and Jon Hartill own Bell Buoy and take great pride in knowing the boats, the fishermen, and how each cares for their catch. “We know where the product is coming from and buy from the best boats,” explains Terry. Jon adds, “Our crab meat is all shaken out from fresh crab. Even our canned crab is shaken onsite before being processed or frozen.” This ensures that customers are buying the highest quality and freshest seafood available. In addition to Dungeness crab, they also carry fresh

salmon in season and other fresh locally caught seafood. “We have experienced fishermen who still buy from here because they know we have a good product,” adds Terry. Jon agrees, noting that, “Even Captain Derrick Ray stops in on occasion to buy.” Ray is a local commercial fisherman who took over the F/V Cornelia Marie shortly after Captain Phil Harris passed away a year ago. Captain Phil and the Cornelia Marie are best known from Discovery Channel’s hit television series, Deadliest Catch.

JULY 2 1st Saturday Art Walk 4 4th of July Celebration 15-16 Seaside Motorcycle Festival 16 45th Annual Beach Run

Now, that’s bragging rights worth its weight in crab meat! CM

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

“For more information on these and other events or to download or obtain a free visitor guide, please visit SeasideOR.com or contact the Seaside Visitors Bureau – 7 N. Roosevelt, Seaside, 888-306-2326.” Coastfood

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

to

DONUTS BEER Dundee’s Bar & Grill

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.

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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.

What do donuts, beer, and vegetarian burgers have in common? All three can be found at Dundee’s Bar and Grill. While this may seem unusual, this eclectic offering is part of their growing success. Dundee’s has three restaurants which are seamlessly connected: A donut shop; family style restaurant; and a bar. The restaurant menu features everything from sub sandwiches to a variety of burgers including beef, chicken, seafood, and yes, vegetarian. “Dundee’s is known for its great pizza, too,” says General Manager Michael Thomas. Other favorites served here include seafood meals, chicken and steaks. For those with a sweet tooth or needing an early-morning pick-me-up, Dundee’s Donut Shop offers a variety of donuts and other baked goods. Their specialty is Cravers – individual sized cheesecakes in either tangy key lime or decadent Godiva chocolate. Breakfast in the donut shop includes the American basics of eggs, biscuits and gravy, French toast and assorted sides. And, in the Dundee’s

spirit, there is naturally a great breakfast pizza. Beverages range from the classic milk shake to a full service bar. “Our bar serves creative cocktails,” adds Michael, who also bartends. “We’re best known for ‘The Bucket’ which is served in a sand pail with a shovel. It is meant for two and includes four kinds of rum and four kinds of juices.” Best of all, the customer gets to keep the bucket and shovel as a souvenir. The restaurant offers another unusual treat. A number of their booths are equipped with personal flat screen television sets – a great feature for family meals. And family is ultimately what Dundee’s is all about. CM

Dundee’s Bar & Grill 414 Broadway, Seaside, OR 503.738.7006 DundeeSeaside.com


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t’s been a long time since I was in Seaside, and this buzzing resort town has managed to upgrade many of its buildings without losing its old town charm and attraction for families and couples alike. My hotel clerk recommended McKeown’s Restaurant & Bar, and, boy, was he spot on!

Something for Everyone McKeown’s Restaurant & Bar

Located on the corner of Broadway and Holladay Drive, this family-run restaurant is spacious, with nice wooden floors and a big bright, open Caribbean themed dining room, with bright red umbrellas. Eight-foot tall palms separate the bar and restaurant and its corner windows are great for people watching. Its ambiance is very warm and welcoming. McKeown’s has delicious breakfasts with fresh baked blueberry scones, roasted potatoes with grilled onions and the best Eggs Benedict around! They offer a memorable Sunday Buffet as well. The menu runs the full gambit, covering Burgers & Sandwiches, Soups & Salads, Pasta & Chicken dishes, and of course, fresh Seafood and Choice Steaks. Try the Cedar Plank Salmon, Tempura battered Pacific Snapper, Crispy Prawns or rich House Cioppino. The dry-aged prime Beef New York Steak and Bacon wrapped Filet are incredible and the burger selections with handcut fries are just gourmet enough to make them enticing. For an Irish experience, try their house roasted Corned Beef Sandwich or the McKeown’s Irish Cottage Pie, with an ice cold Smithwicks draft beer.

ChristopherSpence.com

McKeown's serves local beers from the Fort George brewery in Astoria, making their BBQ sauce with the Cavatica Stout. The large sweet onion rings are fried in crispy beer batter made with 1811 lager. The selection of local and import beers is aimed at beer connoisseurs, and there is a great selection of Pacific Northwest wines, as well as a full bar. Fresh local ingredients and something for everyone at McKeown’s. Happy hour is between 3-6 daily, and live music every Saturday night. Banquet space and catering are also avalible. RS

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

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Tokyo Teriyaki 2

You definitely don’t want to miss the hidden treasure of Tokyo Teriyaki 2. They have an extensive menu, which will allow you to find something for every taste bud in the family. Fresh sashimi and sushi rolls to the lunch favorite teriyaki bowl to homemade kimchi, Tokyo Teriyaki 2 will keep you coming back time and time again. There is a friendly dining atmosphere which accommodates the quick lunch and also welcomes the cozy sit-down dining for friends and family. When you walk into Tokyo Teriyaki 2, you are immediately greeted by the friendly staff and an easy to read menu with pictures which entice you to try something new each time. For more traditional fare, the teriyaki rice or yakisoba bowl is the perfect price and size for lunch, as are egg rolls, potstickers, and broccoli beef. Those with more adventurous tastes or a fondness for raw fish need to try the Unagi roll, eel and avocado, or Philadelphia roll, which has salmon, avocado and cream cheese. They also offer all the favorites, including salmon, tuna, crab, yellowtail, and shrimp. If you are having a hard time deciding between traditional and unique fare, Tokyo Teriyaki 2 includes several combos offering a teriyaki dish and a sushi roll. So the next time you are trying to decide where to eat, look no further than Tokyo Teriyaki 2, where they have a wide variety of good homemade favorites to satisfy every appetite. KB

Tokyo Teriyaki 2 Seaside Factory Outlet Center 1111 N Roosevelt Drive, Suite 204, Seaside, OR 503.717.9292

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Coastf��dandarts.com

TRADITIONAL TO UNIQUE


Seaside Golf Course

sports bar

with winning appeal Beach ‘N Brew

The same good folks who own Merry Time and the Shipyard Grill in Astoria also own and run Beach ‘N Brew in Seaside - a comfortable and clean sports bar with their signature mural artwork covering an entire wall. As with its Astoria counterparts, Beach ‘N Brew features a sports theme throughout. There are three pool tables, six poker machines, and multiple large screen TVs giving everyone the best seat in the house. Beach ‘N Brew has a classic pub menu with absolutely great deals. In fact, it’s probably among the best meal deals around. $4.50 gets you a variety of appetizers including hot wings, mozzarella sticks, and beer-battered onion rings. There are two different combo plates with a hearty sampling of appetizers starting at $8.75. The menu also features cold and hot sandwiches, classic burgers and, because they’re on the coast, seafood specialties of Halibut fish & chips, clam strips, and shrimp boat. “We hand-dip our fish ‘n chips,” says manager Darlene Warren. “And we run daily specials.”

NEW CH EF on BOA RD

Darlene has been with Beach ‘N Brew for five years and says they see a lot of locals. “We also get a lot of Portlanders who always stop in during their trips to the coast.” Beach ‘N Brew is that hometown favorite with a beach town draw. CM

Beach ‘N Brew 401 Avenue A, Seaside, OR 503.738.6447

Homemade Salads & Soups Call for Daily Specials $5.95 Tuesday thru Friday 1/2 sandwich & Choice of Side $4.95 everyday!!!! 10% Senior Discount 65 and Over on Reg. Menu

Lounge Happy Hour 3pm-5pm Monday-Friday

Breakfast & Lunch putter Room & Lounge • Big Screen TV All Lottery Games Est 1923 • Open 7 Days

503.738.5261 • 451 Ave U • Seaside Coastfood

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SEASIDE CAROUSEL MALL

celebrating 15 years Sam’s Seaside Café When Karen and Eric Nelson opened Sam’s Seaside Café in July 1996, they named the restaurant after their son, Sam, who was then just two years old. Feeling a bit left out, their second son Luke suggested that they name the lounge after him – and Luke’s Lizard Lounge was born. Sam’s oozes Seaside retro-chic, with mustard yellow walls, cozy booths, wicker chairs and Casa Blanca style ceiling fans. Luke’s Lizard Lounge is a classic bar where friends and visitors gather to sample specialty drinks and enjoy Happy Hour. Sam’s motto is “Close enough to the beach to bring it with you,” and it’s true. The famous Seaside Prom is just steps away. The food is classic. Hand-cut French fries are some of the best around. Potato chips are also made in house. Housemade soups include thick creamy clam chowder, spicy chili topped with cheese and onions, and a freshly made soup of the day. Charbroiled burgers, including a garlic lover’s burger smothered in crushed garlic, and the Big Joe Burgers are thick and juicy. A variety of hot and cold “sam-wiches” include a Pulled Pork sandwich with housemade barbecue sauce and the “Mac Daddy” made with roast turkey and melted cheese. Sam’s Seaside Café serves their full menu every day from 10am to closing. Happy Hour runs from 4 to 6pm. LM

Sam’s Seaside Café 104 Broadway, Seaside, OR 503.717.1725

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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 seasidecarouselmall.com


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hat’s exactly the concept behind one of the newest dining establishments in Cannon Beach. The Corner Grille will be serving up fun, fun, fun. According to chef, Amy Newman (sister of chef John Newman), “I’m a fine-dining type of chef. I can do that, but that’s being done here,” she says. Amy hit the street, talking to folks around town about “what’s missing?” on the Cannon Beach dining scene, and the concept for the Corner Grille was born – F-U-N. The ambiance and food are all about fun, affordable, easy and the grill, featuring signature grilled cheese sandwiches. We are NOT talking about your standard white bread and cheddar here. The Corner Grille’s sandwiches feature double-cream brie with cognac pears on raisin bread. Fresh ground, hand made and shaped in-house burgers (never

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frozen!), with beef or bison meat will be grilled to order and served with options like smoked tomato chutney, argula and gouda. Open for breakfast, lunch and dinner, the regular menu features local ingredients, and specials will include grilled fresh fish. Daily specials will be truly special, such as artichoke-filled ravioli with cantaloupe cream sauce and proscuitto. The grill even comes into play for the salads with grilled asparagus and spinach, portabello and pancetta, or fingerling potatoes topped with a poached local farm egg on top. Vegetarians and vegans will find options at any meal. The fun doesn’t stop with the main dishes at Corner Grille. The desserts take the concept to next level, featuring local chocolatier Nelly Alburas of Pod Chocolate and Amy’s

Corner Grille

incredible bread pudding and Dr. Seuss cake – a colorful layered concoction of cake topped with purple icing. Adult desserts, such as a Manhattan ice cream float, will tickle your taste bud too. Corner Grille is all about fun with food and fun activities are planned too. “Can you dig it? Yes, you can” is coming soon and will involve clam digging and clam preparation. In the immortal words of Dr. Seuss, “These things are fun and fun is good.”

Corner Grille 1116 S. Hemlock, Cannon Beach 503.436.2240

ChristopherSpence.com

ChristopherSpence.com

throw some “fun” on the grille


Jumping Rocks Photography

lose yourself... FIND THE ARCH CAPE INN & RETREAT

cannon Arch Cape Inn

beach & arch cape Coastfood

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Wildly Tastefully Artfully ....Yours

an oregon Culinary destination The Arch Cape Inn & Retreat

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n the quiet enclave of Arch Cape, halfway between Manzanita and Cannon Beach, you will find the Arch Cape Inn and Retreat. Located on a hill looking out over the ocean, the Inn sits nestled in the trees. The unique nature of the property is evident from the first glimpse of the building’s stunning architectural design. Reminiscent of a country chateau, it is decorated with European furniture and artwork. All combine to create a sense of serenity, comfort and romance.

After a search for a CIA-credentialed professional, the Malkowskis were pleased to introduce Noah Kaufman as the Inn’s chef. “He embodies our desire to utilize our local ingredients in the most artistic of ways,” says Stephen.

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he intimate dining room, which faces beautiful gardens, provides a perfect setting for Kaufman’s dishes. A spring dinner might include an appetizer of miso-glazed Black Cod or a spring harvest soup; an entree choice of Spring Chinook salmon, Pinot Noir lamb, or handmade Tuscan-style pasta with sautéed ferns and Oregon truffle. Desserts might include hazelnut mousse, fresh fruit or a chocolate crème.

Russell Young World Images

Proprietors, Stephen and Cynthia Malkowski, have made it their mission to create an unparalleled Northwest experience for their guests. Located in one of the most magnificent settings in the world, they want to convey these natural qualities in the food that they serve. “Our guests have a nature-based experience in the outdoors, and we continue that experience by bringing it to the plate, served in an exquisite setting,” says Stephen.

This is a changing menu which reflects the Inn’s focus on fresh produce, often from their own gardens or local farmers. Kaufman understands and appreciates the uniqueness of the available products in this area. Diners will recognize the specialness of this place and will savor the experience of delicacies harvested locally and artfully presented on each plate. “We want to build awareness of the bounty available in our little corner of the world,” says Stephen.

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he Malkowskis have participated in creating a professional group to advance this art form - the Cannon Beach Culinary Arts Association, whose mission is to showcase culinary tourism in the area.

Reservations are required. Dinner is served from 5 to 8 pm Friday and Saturday in winter. Thursday through Monday from May to October.

Arch Cape Inn & Retreat 31970 East Ocean Lane, Arch Cape, OR 800.436.2848 ArchcCapeInn.com

Russell Young World Images

Seating is available for both guests of the Inn and the general public.

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Specializing In Steak & Seafood

ChristopherSpence.com ChristopherSpence.com

Driftwood Restaurant & Lounge

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Don Frank

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n the mid 1940s, the Driftwood’s customers were mainly loggers and fishermen, with the occasional tourist who came in for a filling meal, a stiff drink and friendly atmosphere. Much has changed in Cannon Beach in 67 years. Today’s customers come from around the world, many of them again and again, to find the restaurant still preparing delicious, filling meals with quality ingredients, serving outstanding beverages and - the best part of the experience - providing friendly service. The menu is prepared by talented kitchen personnel, led by Eddie Morales, with a passionate, enthusiastic vibe that emanates throughout the restaurant. Drink options range from cocktails to selections from the wine list, which features many Northwest varietals, including wines from Abeja, Basel Cellars, Canoe Ridge, Columbia Valley, King Estate, L’Ecole #41 and Walnut City, as well as selections from Patrick Ryan and Sonoma-Cutrer. If one is in the mood for a little bubbly, there is a nice selection of champagnes and sparkling wines, including Mumm’s Cordon Rouge, Moet Chandon White Star, and Zefiro Prosecco.

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he beverages complement a selection of Northwest seafood and steaks. “Seafood is what most people come to the coast for,” says owner, Paul Nofield. “And we specialize in serving local seafood.” The menu will satisfy all seafood cravings with Willapa Bay steamer clams, Dungeness crab, razor clams, wild Chinook salmon, bay shrimp, halibut, Arctic cod, and Willapa Bay oysters. For those who prefer meat as an entrée, tender-aged, Midwest beef steaks - Choice New York, filet mignon, rib eye - are cut to order. “And we will gladly cut your steaks larger,” says Paul. The Driftwood’s new lunch and dinner menu keep old favorites while adding some new items, such as clam chowder in a bread bowl, iceberg lettuce wedge salad with bacon, tomatoes and blue cheese dressing, chicken Asian salad, fettuccine Alfredo, and seasonal vegetable side dishes, such as asparagus spears.

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o accommodate the theater crowd, the Driftwood stays open until 11 pm; so, after a play at the Coaster Theater, it is a lovely spot in which to enjoy a drink and dessert. LS

ChristopherSpence.com

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

Laid Back, Easy Living Lush Wine Bar The quotable Benjamin Franklin said, “Wine makes daily living easier, less hurried with fewer tensions and more tolerance.” That’s the theme at Lush Wine Bar, a neighborhood wine bar in midtown Cannon Beach. There’s a laid back, friendly vibe which reflects the beach-town feel. Lush offers a large selection of delicious northwest wines, specializing in small wineries. This is the only Cannon Beach location in which the Wine Shack’s Puffin Pinot Noir is poured by the glass; they also feature Laurel Hood's Pinot Gris. To complement the selection of wines, Lush features what owner Tracy Abel calls savory small plates. Nibble on warm Brie with honey and dates, antipasti, cheese and Mediterranean platters, fondue, flatbreads with spreads, bruschetta, soups and salads. “We also have seasonal special features,” says Tracy. A selection of micro-brews is available. Lush is all about local, featuring a variety of local musicians, playing all types of music. Regular happenings include the monthly first Saturday dance parties and open mike on Wednesday nights. As the weather warms up, the Lush Wine Bar’s dog-friendly outdoor patio becomes a great place to kick back, sip a delicious Northwest wine and unwind in a relaxed atmosphere. LS

Lush Wine Bar 1235 S. Hemlock Cannon Beach, OR 503.436.8500 LushWineBar.com Coastfood

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Tom's signature crocs

Step..

Back in Time Morris’ Fireside Restaurant

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he original Cannon Beach log cabin restaurant was erected on the corner of 2nd and Hemlock in 1921 by Paul Bartel. The restaurant served the loggers in the area, many of whom slept in small cabins behind the restaurant, waking to the smell of coffee and a filling breakfast. In 1976, Tom and Suzy Morris purchased the log 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, and the growing Morris family. “All eight of our kids have worked here,“ says Tom. With 12 grandchildren and counting, the Morris’ have plenty of staffing!

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. The warmth and ambiance of the 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 relax after a full day at the beach, a great stop for lunch. LS

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

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In 1985, a new log building was built, using the foundation from the original building as the base design for enlarging the restaurant, adding more rooms. The 20” and larger logs were hand selected, hand peeled and scribed from a dead stand of lodge pole pine from the east slope of the Cascade Mountains. The new building was first constructed in Sisters, Oregon, each piece numbered, de-constructed, then transported and recreated at the original Cannon Beach site.


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Gourmet Coffee

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Top Pizzas in the usa

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Pizza a’fetta

Cannon Beach icon since 1988, Pizza a’fetta has earned a reputation as a great place for a great pizza. By the slice or by the whole pie, Pizza a’fetta has been exceeding expectations and, for 15 years, has been ranked as one of the Top 50 Pizza restaurants in the U.S. The hand-tossed gourmet pizza is a favorite of both locals and visitors, and now, the restaurant has an additional upstairs dining room. With seating for 40, an Italian courtyard design and view of downtown Cannon Beach, the area provides a comfortable environment for private parties and meetings with all the tasty treats available from the Pizza a’fetta kitchen. Off-site catering services are also available. A family gathering, wedding reception or just a special celebration of any kind can be “pizza-perfect,” with all the details and food taken care of by Pizza a’fetta’s experienced, well-trained staff. The best way to start the Pizza a’fetta experience is with a selection of appetizers – crab and artichoke dip, capriccio and bread sticks. A finely crafted, authentic minestrone soup with cheese-filled tortellini will take you back to old Italy. The signature a'fetta green

salad, Greek salad or Caesar with housemade dressing offer other great ways to start your meal. Then, it’s all about pizza with cheese, pepperoni and the daily special available by the slice. The fine selection of whole pie pizzas - with eight veggie selections among them - will please any palate. Be sure to ask about the Pizza del Mese (pizza of the month); a seasonal creation by one of Pizza a’fetta’s staff members each month – this pizza may just blow you away.

Pastries Breakfast Sandwiches Smoothies Imported Gelato Gourmet Desserts

New Wine Bar June 2011

Fri - Sat - Sun

6:00 pm - 10:00 pm

Just a couple, small group, large group or a special occasion, Pizza a'fetta can take care of your pizza needs today and your event tomorrow. An extra side of attitude is free of charge! All your beverage needs are taken care of along with beer and wine service! Then step next door to Bella Espresso Gourmet Coffee & Wine Bar, featuring our air roasted coffees, gourmet desserts, fine wines, beers and imported Gelato! LS

Pizza a'fetta 231 N. Hemlock, Cannon Beach, OR 503.436.0333 

231 N Hemlock #117 Cannon Beach Coastfood 503.436.259543 www.bella-espresso.com


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d o o G r o Join Us f Time y n A , e m Ti

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127 Laneda Ave. • Manzanita • 503-368-5080 • www.SanDunePub.com


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weet Basil's mission is to present natural, organic and wild foods as fundamental ingredients in the menu. Chef and Owner John Sowa strives to offer this in a small café setting in Cannon Beach. He states, “Food is a celebration of life and a true common denominator. The time has come to ask, what's in my food?” The café serves a lunch selection of more than 30 choices ranging from sandwiches, wraps, melts, salads and more. A large selection of vegetarian, vegan as well as gluten free options are also available. From this trained Cajun/Creole chef, you'll find pulled pork as well as chicken, turkey, shrimp and Dungeness crab choices that have won praises from diners. No one leaves unsatisfied. It's a place where carnivores and vegetarians can thoroughly enjoy themselves.

The Wine Bar at Sweet Basil’s Café

In the evening Sweet Basil's combines with their adjacent wine bar in offering a delicious and creative selection of tapas dishes, lighter meal options and entrees.

Natural Organic Wild

ChristopherSpence.com

Sweet Basil’s Café & the Wine Bar

There are over 30 choices of tapas, light meals, soups and salads. Here the concept is to have small portions to share with your spouse or table of friends while enjoying a glass, or a bottle of their carefully selected wine. It’s easy to get carried away, so just make sure you leave a bit of room for the house made desserts! Thursday through Saturday offers a wide spectrum of events from open mic, to live music, to wine paired dinners. The bands and musicians featured at The Wine Bar on Fridays and Saturdays are local, statewide and sometimes nationwide treasures. Blues, classic rock, bluegrass, flamenco - it’s all there! When the sun is shining expect to see the live performances in the restaurant and bar’s grassy courtyard, full service of course. Wine tasting is available anytime so you can tryvarious tasty Northwest and imported wines, and happy hour is daily. For information on live music, events, wine tasting and happy hour visit thewinebarcannonbeach.com/calendar.

Sweet Basil’s Café and The Wine Bar 271 N. Hemlock St. Cannon Beach, OR 503.436.1539 CafeSweetBasils.com TheWineBarCannonBeach.com Coastfood

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Take a Hike

Take tc Smoker Pepperoni Sticks Tillamook Country Smoker

I

t’s time to get out and explore, and the coastal area abounds with hiking opportunities. Before you hit the trail, be sure your snack bags are well stocked from a stop at the Tillamook Country Smoker retail outlet store in Bay City. Conveniently located right off Hwy 101, the TC Smoker store is the ONLY place where you can get two-foot pepperoni sticks. A stop at the Smoker is a must for many devoted followers. Everyone has a favorite and there is something for everyone. Tillamook Country Smoker has over 250 products to choose from, and they are always expanding, adding new products and flavors. The original “old-fashioned” beef jerky now comes in a variety of flavors, including a style invented at TC Smoker– teriyaki, as well as black pepper, sea salt and pepper, chili pepper and lime (hot stuff!), brown sugar and honey. There are beef steak and turkey nuggets, pepperoni sticks, summer sausage and beef sticks. Solid strips of beef, natural wood smoking techniques and secret family recipes are all reasons why devoted followers make sure to stop at the Smoker’s retail store, open seven days a week from 9 to 5. If you aren’t lucky enough to be traveling along Hwy 101 on the North Oregon Coast to the store, you are still in luck because you can get their great products online at www.tcsjerky.com. Hungry hikers Abbiegail & Kierra

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ark your calendars for the Oregon Tuna Classic, starting July 23rd in Newport. This tournament is a benefit for the Oregon Food Bank, and Tillamook Country Smoker is a proud sponsor. The fishing tournament continues August 6th in Ilwaco, WA; Charleston, OR on August 20th and concludes September 3rd in Garibaldi. For more information, go to www.oregontunaclassic.org.

Tillamook Country Smoker Factory Store 8335 Highway 101 N, Bay City, OR 503.377.2222 tcsjerky.com


Nothing Fresher than Live Jetty Fishery

Jetty Fishery is a “one-stop destination” for fishermen and women, or wanna-be 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.

Still Smokin’ Karla’s Smokehouse

A North Rockaway Beach institution for 47 years, Karla’s Smokehouse is the place for the “best smoked fish in the U.S.,” according to owner, Karla Steinhauser, and her many loyal customers who agree wholeheartedly with that statement. “Most everyone who comes through the door is a repeat customer,” says Karla. Now, Karla has written the book about her life, smoking seafood tips and techniques and more; I am Karla’s Smokehouse, Vol II is available from her retail store or by mail order for $29.95. The 160page book is Karla’s “retirement.” “I won’t sell the business, but I want to teach folks how to do what I do,” she explains.

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

It’s all about the highest quality fish and seafood, and the process for the love of making the best product at Karla’s Smokehouse. It takes hours of preparation - filleting, curing, and smoking. Karla is an artist, producing the finest smoked seafood in the country. She has smoked thousands of pounds of fish over the years, 80 pounds at a time. “I’ve done all my own fish by myself and that’s how I prefer it,” she adds. The Smokehouse is famous for signature superior smoked salmon, tuna, black cod, and oysters. Other delicacies include bacon, beef jerky and sausages. She also sells a tasty seafood chowder base and smoked salmon dip. Karla’s products will be available at the Manzanita Farmers Market, Friday evenings, beginning June 10th. For fish right out of the smoker, the best time to visit Karla’s is early afternoon, Thursday through Sunday. Hours are 10 to 5, but call ahead or look for the “I’m Smoking Today” sign. LS

Karla’s Smokehouse 2010 Highway 101 N, Rockaway Beach, OR 503.355.2362 KarlassSmokeHouse.com Coastfood

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lincoln city

ChristopherSpence.com

Owner Steve Wilson & Chef Sean McCart The Bay House

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he coastal community of Lincoln City is home to The Bay House, one of Oregon's oldest and most distinguished restaurants. It is here, perched on the banks of Siletz Bay, that a dedicated team of culinarians has been practicing their craft since 1978. The type of inspiration, creativity, and focus that goes on here is a rare thing to find anywhere, but is practically non-existent along the beautiful and rustic Oregon coast. "For the past five years, we've tried to provide and maintain a world-class stage from which an enlightened, enthusiastic, and exciting chef could perfect and demonstrate his artform," says owner, Stephen Wilson. "It's turned out to be more challenging than I thought it would be, but now that it's coming together, it's definitely been worth the effort." Nearing completion of his second year with the restaurant, executive chef Sean McCart has found his stride in the kitchen. "One of our biggest challenges is finding the right people for our staff. That's been especially true with our culinary team, but Sean has an amazing ability to communicate, train, and work with his staff. We're now routinely doing things that I wouldn't have thought possible even a year ago."

inspiration creativity focus

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the BAy House

Designing interesting menus and dining experiences are important elements of hospitality at The Bay House. A good example is First Tuesday, a new program recently launched. On the first Tuesday of each month, McCart prepares a multi-course tasting menu, inspired by the season and featuring creative, artful presentations that delight the palate as well as the eye. In April, the menu consisted of 7 courses priced at $70. Three wines selected to compliment the meal were offered for an additional $25. "I thought that the menu represented a fantastic value, but we didn't want to disappoint those who might not have been prepared for such an elaborate experience. In order to make it more user-friendly, we also priced each course individually. I was pleasantly surprised that everyone who joined us that evening chose the full tasting menu, and most of them enjoyed the selected wine offerings as well," Wilson said. "So far, the program has been very well-received." Add to this a service staff dedicated to the art of hospitality, a beautiful setting, and a 2000-selection wine list, and it's obvious that a visit to The Bay House is an experience worth having.

by Marshall Eames House TheThe Bay Bay House’s cozy lounge is the place to be whether enjoying happy hour, 101, live Lincoln City OR 5911 Southwest Highway music, or a deliciousare meal. Reservations recommended. 541.996.3222 TheBayHouse.org Coastfood

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ChristopherSpence.com

You’ll be lovin’ every spoonfull The Lovin’ Spoonfull Restaurant & Bar

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ome restaurants just get it. You know - the ones that make it to the top of your ‘Gotta Stop There’ list. They have that perfect combination of great food, ambiance and friendly wait staff. And that’s why The Lovin’ Spoonfull in Lincoln City has already made it to the top of so many people’s ‘Gotta Stop There’ list, with their home style comfort food menu, ocean view dining and people-focused staff.

Wildflower Grill Beautiful setting with wonderfull food 4250 NE Highway 101 Lincoln City, OR

541-994-9663

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Proprietor and head chef, Spring Kennedy, opened The Lovin’ Spoonfull in November, 2010, and the crowds have been building ever since. Spring credits the success of the restaurant to their unique recipes. “Almost all the food we serve is from scratch. Ninety percent of our recipes come from our family.” The breakfast crowd will point to signature dishes, such as hot biscuits and gravy or hand battered chicken fried steaks, as The Lovin’ Spoonfull’s claim to fame. The dinner crowd would argue for the chicken and dumplings or meatloaf.

And the lunch crowd, their hand-patted burgers… well, you get the idea. The décor is very 60s and 70s with posters, album covers and, of course, the obligatory peace sign on the wall. Large picture windows showcase the ever-changing drama unfolding over Nelscott Reef and the Pacific Ocean. In addition to breakfast, lunch and dinner, seven days a week, The Lovin’ Spoonfull’s full service bar offers two large flat screen HD TVs for sporting events. As a finale, you’ve got to try one of their fabulous homemade deserts, like carrot cake, apple crisp or fried bananas with caramel and chocolate sauce over ice cream. As Spring says, “Peace on the beach!” GW

The Lovin’ Spoonfull 3521 SW Hwy 101, Lincoln City, OR 541.557.1515 TheLovinSpoonfull.com


R darn

Good Food

Shirley’s at the Beach

enowned coast restaurant icon, Shirley Welton, is back, this time in a refurbished version of her old restaurant, Sip & Sand, in Lincoln City. Last September, Shirley opened the doors of Shirley’s at the Beach, and locals and tourists alike have been beating a path to the twostory restaurant. “We have darn good food,” says Shirley. “That’s our motto. It’s all made from scratch. We make the sausages, pancake batter, jams, grind the corned beef and prime rib hash, everything except the bread.” Shirley uses the freshest ingredients and her recipes are from her mother’s cookbook. Having started and sold several popular restaurants along the coast, including Welton’s Towne House and Shirley’s on “D” Bay, she knows what food people want. Try her breakfast plates with huge helpings of steamed, sliced, then fried red potatoes with onions alongside your choice of bacon, sausage, steak or chicken-fried steak—or eggs with a side of fresh salmon or halibut. Mouthwatering

omelette fillings include Polish sausage, green onions, housemade chili, shrimp, oysters, halibut or salmon. The lunch menu ranges from burgers and grilled sandwiches, with fresh cut, six inch fries, to chowder, smoked salmon salad, clubhouse sandwiches, and a selection of fourteen gourmet burgers including my favorite, the Chicken Cordon Blue Burger. And don’t forget the eight different BBQ sandwiches. Dinners lean towards seafood dishes such as Halibut Fish & Chips, Yaquina Oysters on the Half Shell, chowders, grilled or blackened Halibut, chicken breast or Salmon, although you can get signature sandwiches and burgers, broiled pork chops, pastas, Rib Eye steaks, and Surf and Turf. Family seating is downstairs and adult dining is upstairs with lounge bars on both floors. Shirley promises that a friendly and happy staff will greet you and the service will be great. RS

Shirley’s at the Beach 317 SW HWY 101, Lincoln City OR 541.996.8400 ShirleysFood.com Coastfood

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Explore mother nature, walk the beach, or…never leave your room.

For Reservations Call

800.848.7006 1635 NW Harbor Avenue, Lincoln City, OR 97367

w w w.t h e c o ho lo dge . c o m 52 Coastfood

N E W LY R E N O V A T E D B O U T I Q U E H O T E L


Angels

LET THERE BE ARTS presents

SOUNDWAVES MUSIC FESTIVAL

FRIENDS ARE

2011 SEASON

JUNE 12 – 19, 2011 Lincoln City Cultural Center 540 NE Highway 101, Lincoln City

Salishan Spa and Golf Resort 100 Salishan Drive, Gleneden Beach

For concert programs, tickets, and more information, please visit www.SoundwavesOR.org.

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he North Lincoln Hospital Foundation has initiated a capital campaign to fund the construction of a permanent home for the Samaritan Early Learning Center, established by SNLH in 1985 to provide childcare services for low-income families and children in Lincoln County. The new facility will provide the only state-certified, subsidized, extended childcare services in Lincoln City, serving 75 low-income children, aged six weeks though eight years. In 2007, the Oregon Pacific Area Health Education Center completed a needs assessment which revealed serious deficits in childcare and health services for young children in Lincoln County. That same year, the Lincoln County Commission on Children and Families declared Lincoln County a childcare crisis area. The need for a permanent home for Samaritan Early Learning Center is recognized and strongly supported by the community. The new SELC facility will provide high-quality childcare in an educationally enriched environment by creating programs concentrating on the physical, social, emotional, cognitive, and language development needs of each age group (infants, toddlers, and preschoolers). Its new location on the Samaritan North Lincoln

Hospital campus, with proximity to hospital staff, will also allow the center to incorporate child health services and parent outreach activities into its programming. Examples of new services utilizing SNLH health professionals include nutrition education for parents, coordination of social services, and on-site health screenings for children. SHS President/CEO, Larry Mullins, summarizes the feelings of all project partners, “This is all about the kids – these wonderful children, who arrive at the center every day full of life, with their futures ahead of them. It is our collective responsibility to do all we can to help ensure that their future is full of opportunity and promise.” Lee Freed, founder of Let There Be Arts and Soundwaves - both dedicated to enrich the lives of children through the arts, strongly supports the Early Learning Center. The Freed Gallery now has an amazing collection of glass angels from Poland and invites everyone come see the collection and become an angel to our children in need. All profits from the sales will be donated to the Early Learning Center. Coastfood

Festival Sponsor

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special spring venue

Side Door Café & Eden Hall

pring is always in the air at Side Door Café. The high-ceiling, airy expanse of the building and numerous skylights provide thriving greenery throughout, no matter what the season. The Side Door Café’s menu shows the best of the season, and draws as many raves as the entertainment available “next door” at Eden Hall. A most unique setting, the former tile factory’s 7,000 sq. ft. warehouse has been transformed into a 200-seat concert/ meeting/banquet hall adjacent to the restaurant. Eden Hall hosts music and theatrical productions, and is available to rent for private/public events, meetings, wedding receptions and family gatherings. Side Door Café’s extensive menu shows off the best of the season, with tastes from the surrounding coastal forest, such as a fire-roasted quail appetizer served on a bed of wild greens and chanterelles, drizzled with blackberry vinaigrette. “This is fusion cuisine with local ingredients and, whenever possible, organic,” says Chef Brooke Price. The café has several nightly specials, featuring the freshest meats and seafood available. Alder-roasted salmon with polenta and cranberry orange chutney, or broiled lamb finished with minted marionberry coulis are as pleasing to the eye as to the palate. Daily madefrom-scratch soups and the freshest foods are to be found at Side Door. “We’ll arrange the menu to satisfy vegetarians and other special diets,” says Brooke. 'The Best Vegetarian Dinner,' trumpets a local publication. Did we mention that Chef Brooke is an award-winning wizard with chocolate, so dessert is indeed a treat at Side Door Café with such delights as caramelhazelnut cheesecake, chocolate pate with three-berry sauce and decadent bread pudding. Save your fork … or have dessert first! For your imbibing pleasure, there is a full bar, wine and beer.

Future chef Sydney Price

Appetizers, wonderful entrees to satisfy many appetites and great desserts are served in a stylized setting with an exquisite wood and marble fireplace and colorful backdrops from the adjacent Eden Hall. The combined facilities can host gatherings up to 300 people. This is one of the finest small music and theatrical venues on the coast, located next to one of the best restaurants. Add Side Door Café and Eden Hall to your list of “must-do” regular venues. LS

Side Door Café’ and Eden Hall 6675 Gleneden Beach Loop Road, Gleneden Beach, OR 541.764.3825 SideDoorCafe.com EdenHall.com Just 5 miles south of Lincoln City Coastfood

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Cleary Grant loves fresh seafood at Gracie's

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Seafood so fresh the ocean hasn’t missed it yet!

the sea, the food & the view

Gracie’s Sea Hag Established 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

AZ Ray Lusson

Gracie’s Sea Hag Restaurant & Lounge Depoe Bay, OR 541.765.2734

Surfrider Restaurant and Lounge Excellent food, outstanding service, and a breathtaking ocean view are in store for diners at the Surfrider Restaurant and Lounge. Located at the Surfrider Resort at Fogarty Creek, the Surfrider Restaurant and Lounge attracts guests and diners back time after time, to enjoy the superb seafood menu and relax in this plush resort. With a stunning panoramic view of the sparkling sea through the restaurant’s wide windows— and, if you’re lucky, a glimpse of a pod of surfacing gray whales or bald eagles scouting for fish—the atmosphere doesn’t get much better than this for fine dining. Although the restaurant specializes in fresh seafood, ranging from steamer clams and Pacific scallops to more complex dishes like the Surfrider Seafood Saute - a mélange of prawns, scallops, rich crab and chunky halibut sautéed in a garlic butter wine sauce with soft mushrooms, red tomatoes and green onions - the Surfrider also offers more traditional American fare. You’ll find prime rib and salad on Wednesday and Sunday evenings, with prime rib often available with eggs for breakfast the next morning. General Manager, Steve Dorchak, is also proud of the top sirloin and the Rib Eye steak, served with a cranberry demi-glaze and also available with seafood. “But my personal favorite dish,” he says, “is Macadamia Nut Halibut. This is fresh Alaskan Halibut encrusted with macadamia nuts, grilled, then topped with a honey ginger glaze.” Chefs Gaspar and Roger, have been there for over four years, infusing the menu with these special touches. RS

Surfrider Restaurant and Lounge Surfrider Resort 3315 NW Hwy 101, Depot Bay, Or 541.764.2311 SurfRiderResort.com Coastfood

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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.” 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!” 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.’ JD

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

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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.

seafood Georgie’s Beachside Grill in Newport

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.

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

ChristopherSpence.com

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.

Georgie’s Beachside Grill 744 Elizabeth Street, Newport, OR 541.265.9800 GeorgiesBeachsideGrill.com

HallmarkInns.com

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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.

culinary delights

Bay 839

Proprietor Ian Clayman explains, “We have some very talented people with diverse backgrounds in the kitchen.” 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. 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.

Bay 839 839 Bay Street, Newport, OR 541.265.2839 Bay839.com

Dining is available indoors or, weather permitting, on their al fresco deck, just a few feet above Yaquina Bay. JD Coastfood

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spring Art

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

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Ryan Gallery

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 RyanArtGallery.com


coast

“Quality Time” and “Moving Sand” by Julie Hill

“Coastal Memories” by Cecy Turner

the guide to regional galleries

e e r a s . o s . h h s s . l e a l l e e l s s s e d h o e t w y nb Sh gathering Nature’s treasures at the Silver Heron Gallery

Summer brings out the explorer in us all. Sail into the Silver Heron Gallery for several upcoming seascape exhibitions: “Capturing Life with Brushstrokes” celebrates “little moments and little ‘scapes” with Julie Hill’s miniature

watercolors. Cecy Turner’s “A Coastal Journey” offers sweeping panoramas of the Oregon Coast in her solo show (champagne & hors d’ouevres served 1 to 5 pm at artist’s reception June 15); and Kim Casebeer’s plein air observations feature misty coastlines and windswept shores. The Silver Heron Gallery 15 SE Bay Street, Depoe Bay 541-765-2886 SilverHeronGallery.com

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Color in by Talley Woodmark

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wakening from the showers of Spring, Mother Nature brings us at the Purple Starfish Gift Boutique an explosion of fresh, new color found best in the flowers and gardens surrounding our lives here in Depoe Bay. With our latest lifestyle product additions, the Purple Starfish has expanded to bring you decorative, floralinspired gifts in a bouquet of colors that embrace the beauty of spring. Whether you are gifting a loved one, your home, or yourself, come visit us to enjoy our stunning new offerings.

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On a clear summer day, look delightful with a Vera Bradley tote on your shoulder. Share a little sunshine with Vera’s latest collections, including Making Waves, a playful group of oceaninspired fabrics in fun-frilled colors such as Blue Lagoon, Call Me Coral, and Calypso. And summer never looked so good as it does with Vera Bradley’s time-honored designs in luscious new floral fabrics like Hello Dahlia, Buttercup, Deco Daisy, and Simply Violet.


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ith the advent of the season, gardeners flock to the soil to plant flowers, herbs and nourishing vegetables. For those green thumbs, we offer Crabtree & Evelyn’s collection of English Gardeners products; intensive formulas to help restore, soothe and protect work-roughened hands. And cleanup is simple with Caldrea’s earth-friendly, aromatherapeutic household products, a favorite among our customers.

including hats, scarves, jewelry and accessories to become the perfect hostess grand dame. We will be showcasing the best that local eco-fashion has to offer with special monthly trunk shows featuring the newest in “hautéstyle,” designed and hand-made from start to finish from recycled metals, reconstructed vintage jewelry parts, and natural materials.

When hosting your next cocktail party, rely on our newly expanded home décor selection to provide everything you’ll need to set an elegant table, from Fire & Light glass dinnerware in a full spectrum of floral colors, to Fringe Studio’s botanical candles and vases, and IHR napkins and decorative accessories.

urple Starfish owner Talley Woodmark says, “With our exclusive introduction of the Vera Bradley line, I have flowers on the mind, and would like to introduce you to these gorgeous products that incorporate blossoms and foliage into their overall aesthetic. Summer is in the air – let’s be fun and whimsical and engage the senses! You can and should bring a bit of the outdoors in with some colorful florals!”

What more delightful way to spend the day than sampling our array of Tea Forté teas, Moonstruck chocolates, and Oregon-made jams and jellies? All the accoutrement you’ll need for your own floral-infused tea party can be discovered here,

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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.

Facing page Vera Bradley “Eloise” bags in (clockwise from front) “Lemon Parfait,” “Boysenberry,” “Folkloric” and “Blue Lagoon.” This page: (from top): Tea Forté herbal teas, Janice Girardi blue topaz & amethest braclets; Crabtree & Evelyn Citron collection; Lavishy floral wallets & coin purses.

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THE INSPIRED GARDEN

Nosivad’s “Celestial Dance” – 5+ foot copper, stainless and steel

Decorating your porch or patio with the distinctive style of an artist’s sculpture

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reat outdoor spaces welcome the good things in life. Throughout history, gardens have been used to aid in the healing process − from the Japanese Zen garden to the Monastic Cloister garden. Strolling along a sun-dappled garden walk is one of life’s greatest pleasures − the fresh sea air, the wind through the leaves, the sweet sound of songbirds, the sense of inner peace. This is an important goal which Wade’s House – A Healing Place of Hope, hopes to achieve with the creation of its new meditation garden in Depoe Bay. A one-of-a-kind retreat for families who have lost a child, Wade’s House strives to provide a healing experience for those who seek solace on the Oregon Coast, and the garden is an extension of that experience.

The garden celebrates the rhythm of life by creating harmony and ‘music of the soul’. This is accomplished by incorporating works by renowned artists such as Nosivad and Charles Taube – whose pieces may be found on exhibit at the nearby Silver Heron Gallery – who have donated sculptures to the garden which embody melody, tempo and rhythm. A paved walking path within the garden will be shaped by stones donated by the families who find respite at Wade’s House. Each brick of the path will contain the name of a lost friend or cherished family member, along with an inspirational message. That inspiration can be used in your own garden, too. Celebrate the life of someone dear to you with sculptural art in your garden. If you are interested in giving to Wade’s House please send your 501(c)3 tax-deductible donation to the Wade J. Woodmark Foundation, PO Box 109, Depoe Bay OR 97341.

WORKING IRON INTO WORKS OF ART Gearhart Ironwerks

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unctional and whimsical, creatively purposeful, wonders in metal – these are some of the many adjectives which can describe the work created by John Emmerling at Gearhart Ironwerks. “Custom designs” covers it all; and John’s well-equipped blacksmith’s shop certainly has done it all. Specializing in pieces designed to match a customer’s particular needs, Ironwerks produces a wide variety of finely crafted iron furniture, accessories and accents for indoors, such as lighting and fireplace accessories. For outdoor use, John creates metal work garden sculptures, trellises, everlasting flowers, and much more. Samples of all are on view at the Gearhart studios. LS Gearhart Ironwerks Showroom 1368 Pacific Way, Gearhart, OR 800.738.5434 503.738.5434 GearhartIronwerks.com

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6119 SW Highway 101 • Lincoln City, OR • 541.994.5600 • freedgallery.com


two spectacular oceanfront locations

Haystack Rock Cannon Beach

Cannon Beach elements by the sea THE SPA

EACH AT CA NON B N

FULL SERVICE SPA

OCEANFRONT RESTAURANT

Newport

• Georgie’s Beachside Grill - Newport • Elements by the Sea, SPA - Cannon Beach • Oceanfront Balconies/Fireplaces • Kitchens/Galleys/Wi-Fi/Meetings/Banquets • Pool/Sauna/Spa/Fitness Center • Pets are Welcome! ‘Limited Edition’ Guestroom-Newport

newport 744 SW Elizabeth St. • 541.265.2600

www.hallmarkinns.com

cannon beach 1400 S Hemlock • 503.436.1566


May-July 2011