Coast Food by 2013 Coastfood.com

coastf��d November — February 2013

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Silver Salmon Grille in Astoria

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Camp Camp 1818 - the - the sturdiest sturdiest family family restaurant restaurantin inthe the West! West!

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

U.S. Highway U.S. Highway 26 at Milepost 26 at Milepost 18, In 18,Elsie In Elsie • 503.755.1818 • 503.755.1818 Hours: Hours: Open Open 7 Days 7 Days 7 AM 7 AMtoto99 PM PM

Where The Go Straight off theLocaLs Fishing Boats Warrenton Deep Sea Sea market Warrenton Deep Sea market Warrenton Deep Market

by Amy Bornstein

arrenton Deep Deep Sea Sea Market Market has has been been aa longtime longtime staple staple for for arrenton the locals of Clatsop County. When folks run out of time the locals of Clatsop County. When folks run out of time to dig dig their their own own razors razors or or get get their their boat boat in in the the water water after after to work, they depend on this cannery-owned fish market to deliver quality work, they depend on this cannery-owned fish market to deliver quality seafood straight straight off off the the local local fishing fishing boats. boats. seafood “We’re the the only only fish fish market market with with direct direct access access to to the the entire entire commercial commercial “We’re fishing fleet,” notes Andrew Bornstein, owner of Warrenton Deep Sea Sea fishing fleet,” notes Andrew Bornstein, owner of Warrenton Deep and Bornstein Seafoods. It’s also the county’s only waterfront fish market, and Bornstein Seafoods. It’s also the county’s only waterfront fish market, complete with with aa fleet fleet of of Dungeness Dungeness crab crab boats boats tied tied up up out out front. front. Truly Truly the the complete perfect spot to sit on your tailgate and enjoy a fresh crab or shrimp cocktail perfect spot to sit on your tailgate and enjoy a fresh crab or shrimp cocktail while watching watching the the boats. boats. while Deliveries of of fresh fresh wild-caught wild-caught seafood seafood are are almost almost daily daily at at Bornstein Bornstein Deliveries Seafoods Pier Pier 11 dock dock in in Astoria, Astoria, Oregon. Oregon. In In addition addition to to seasonal seasonal choices choices Seafoods like Chinook Chinook Salmon, Salmon, Albacore Albacore Tuna Tuna and and Sturgeon; Sturgeon; you’ll you’ll also also find find aa steady steady like supply of of Sole, Sole, Rockfish Rockfish and and Cod. Cod. If If you’re you’re lucky lucky enough enough to to find find Petrale Petrale still still supply in their their case, case, grab grab it! it! This This often often overlooked overlooked sole sole is is aa local local favorite favorite and and gets gets in bought up up quickly quickly by by the the morning morning regulars. regulars. bought If you’re you’re in in need need of of some some road road snacks, snacks, the the smoked smoked seafood seafood selection selection at at If Warrenton Deep Sea is fantastic. They create small custom batches from Warrenton Deep Sea is fantastic. They create small custom batches from their onsite onsite smokehouse smokehouse using using aa variety variety of of seafoods. seafoods. Besides Besides their their usual usual their output of Smoked Salmon, Salmon Jerky and Smoked Scallops; they also have smoked specials using whatever happens to be in season. Find these friendly fishmongers on Facebook for daily specials, great recipes and a map to their market. AB

Warrenton Deep Sea Market 45 NE Harbor Place, Warrenton OR 503.861.3911 Bornstein.com

Coastfood

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6 Long Beach Peninsula 14 Astoria

PUBLISHER Jerry W. Liphardt

26 Seaside

Art DirectOR Michelle Roth

38 Cannon Beach 46 Manzanita

Business Manager Wayne Fulmer Editor Una Boyle SECTION WRITERS Una Boyle Cyndi Mudge Lori McKean CONTRIBUTING Writers Amy Bornstein Chris Holen Tony Kischner Sebastian Carosi

Staff photographer Don Frank DEDICATION To my loving wife Renee COAST FOOD 451 Avenue U, Seaside Oregon 97138 Phone: 503.470.0091 Jerry@CoastFood.com CoastFood.com

Work herein copyright ÂŠ2012/2013 by Coast Food, all rights reserved. No part of this publication may be reproduced without the written permission from the Publisher. All material and design is property of Coast Food LLC.

Cover Photo by Don Frank

Silver Salmon Grille in Astoria

61 46 4

Pure Northwest

by Sebastian Carosi

Pickled Fish Restaurant + Bar

ith a four story view over the Pacific Ocean, Pickled Fish Restaurant + Bar offers an array of small plates and a long list of modern, fresh squeezed juice cocktails with a strong emphasis on spirits and wines produced in our region. “Pure Northwest” is Chef Sebastian Carosi’s culinary and gastronomic focus at Pickled Fish. We will provide the best of what our region and state has to offer with creative, healthy and delicious results. To that end, our mission is simple. We believe that the food we grow, procure from the local community fishermen and farmers and cook in the place that we call home defines who we are. In this spirit we will: • Celebrate progressive Pacific Northwest Regional Cuisine. • Revive heritage American food-ways, traditions and recipes. • Support local farmers, foragers, cheesemakers, distilleries, breweries, winemakers and ranchers. • Cook food that recaptures the simple and pure taste found in locally grown and sustainably harvested regional ingredients. • And we always strive to raise awareness of a sustainable local food system for the future of our children.

Our goal at Pickled Fish, a local-foods driven restaurant, is to promote a community gathering place that brings us all together with food, fun and most importantly family, offering a complete cultural experience. Our little slice of coastal Washington is a beautiful and exciting place to live, work and play. We are proud and happy to be part of the ‘peninsula neighborhood’ here in Pacific County and more importantly the food and hospitality community. We are all neighbors, whether you are coming into town from anywhere in the country, come by Pickled Fish and grab a bite of real homegrown culinary experience. Chef Sebastian Carosi, Pastry Chef Heather Carosi and Sous Chef Jake Way welcome you to their table!

Pickled Fish Restaurant + Bar located inside the Adrift Hotel + Spa Open 7days a week from 3pm-11pm(ish) Happy Hour - 3pm-5pm & 9pm-11pm daily 409 Sid Snyder Drive, Long Beach, WA 360.642.2344 pickledfishrestaurant.com

peninsula Don Frank Photography

Long Beach

Castawayâ&#x20AC;&#x2122;s Seafood Grille 6

Castaway’s Seafood Grille 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 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 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. Monday through Friday. the full-service bar has a new 3-6 PM Happy Hour menu 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. If you’re 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

Castaway’s Seafood Grille 208 Pacific Ave S, Long Beach, WA 360.642.4745 CastawaysSeafoodGrille.com

Food is a

Benson’s By The Beach

honda and Eric Benson have all the comforts of home – in their Long Beach restaurant, where son, Austin, and daughter-in-law, Jamie, share their love of food. Since moving to the Peninsula from Longview, where Rhonda worked for many years at the Pancake House, the couple have been creating outstanding breakfasts and lunches. Having Austin and Jamie working with them adds an extra-delicious dimension to the workday, Rhonda says. “We love having our family so close to us,” she adds. “And that family feeling gets extended to our customers too!”

Breakfast is served all day, with a menu designed for all appetites.“We want our customers to be happy, so we offer something for everybody,” explains Rhonda, as she points out the six different kinds of Eggs Benedict available.

“Our French toast portions are gy-normous,” she adds. Rhonda thinks her husband’s secret recipe is the key to the popularity of this dish - a favorite for both locals and visitors who return often to enjoy this treat. Luncheon fare features many seafood staples, including tempura-dipped Halibut, hand-breaded Razor Clams and a traditional Hangtown Fry. Chicken-Fried Steak is served with the steam still rising from its good old country gravy. A large list of sandwiches, burgers and salads offers even more choices. UB

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

Culinary Adventures all rain brings delectable dishes to the Long Beach Peninsula. While foggy nights and fall rain might put a damper on some coastal destinations, the Long Beach Peninsula counts the wet season as a blessing. “Come October, we welcome rainy, coastal mist,” remarked Andi Day, Executive Director, Long Beach Peninsula Visitors Bureau.“With it comes an abundance and huge variety of wild mushrooms for our chefs and our plates.” As King Boletes (the prized porcini) show up on lawns and Golden Chanterelles push up fir needle-laden forest floors, chefs get creative with inspired savory, satisfying and belly-warming dishes.

Participating establishments include Pelicano Restaurant, the Shelburne Restaurant & Pub, The Depot Restaurant, Pickled Fish, Tuscany Café, 42nd Street Café, Great Day Café, and Jimella & Nanci’s Market Café. For added immersion, check out the Wild Mushroom Celebration package offered by Boreas Bed & Breakfast Inn. This all-inclusive package includes a two-night stay, two lavish Boreas breakfasts and a five-course dinner at Pelicano Restaurant. Boreas will also offer a wild mushroom discussion, open to the public, on October 21. For details on any or all the Wild Mushroom Celebration events as well as destination information, visitors can call the Long Beach Peninsula Visitors Bureau at 800.451.2542 or visit funbeach.com and wildmushroomfestival.com.

Long Beach Peninsula Visitors Bureau 3914 Pacific Way, Seaview, WA 800.451.2542 funbeach.com

Cranberry Museum and Gift Shop

Open Daily 10 am to 5 pm April through December Enjoy a self -guided tour through the Demonstration Farm during daylight hours! See Cranberry Harvest activities the second weekend in October

(360) 642-5553

2907 Pioneer Rd. Long Beach, WA

Pioneer Rd.

Sandridge Rd.

Visitors can reserve spots for cooking classes, winemaker’s dinners, mushroom and brewery dinners, overnight stays, and more. Or they can enjoy the bountiful offerings by browsing the specials menu and selecting the mushroom “pick of the day.”

Featuring Cranberry Wine and Jam

Pacific Way

Wild mushrooms are so plentiful in the fall that Long Beach Peninsula chefs have organized an annual Wild Mushroom Celebration. This month-and-a-half-long event, Oct. 1 through Nov. 15, showcases both the wide variety of edible, foraged fungi, as well as the extraordinary talent of the chefs that bring them from forest, grasslands and dunes to table.

cranberries@willapabay.org

www.cranberrymuseum.com

The Locals’ favorite lunch house and public golf year Round

The Cove Restaurant Peninsula Golf Course njoy a great view of the golf course while as you devour a delicious meal at The Cove Restaurant. We feature home made soups, salads, specialty sandwhiches, seafood, burgers, reubens and great local beer and wine. Imagine a place where you can see bald eagles, egrets and blue herons flying above the sea pines and old growth firs… A quiet place where deer pass in front of you as if you weren’t there… A place that welcomes you with a friendly smile and a wish for your best game ever… That place is Peninsula Golf Course in Long Beach Washington. We offer 9 holes of challenging golf set on 55 beautiful, pristine acres just one mile north of downtown Long Beach. Head Professional Jim Eaton is on-site for single or group lessons. We also offer tournament packages and will assist you in planning a great event! Our new clubhouse is located just one mile north of the light in Long Beach Washington. We promise you won’t be dissapointed! Make a day of it and play golf too! Open year round! Dog Friendly and Family friendly!

The Cove Restaurant and Peninsula Golf Course 9604 Pacific Way, Long Beach, WA peninsulagolfcourse.com 360.642.2828

A Local Treasure The Lightship Restaurant & Columbia Bar

ocated in Long Beach, Washington for more than twenty years is The Lightship Restaurant and Columbia Bar. A local treasure and popular tourist destination these past two decades,The restaurant moved 24 blocks north, and now has successfully completed a summer season. CoastFood sat down with owner/operator Karl Hintz to find out what the future holds for the Lightship. CF: I heard you had relocated - how has it been? KH: It truly feels like we haven’t missed a beat! Our friends on the peninsula have been very supportive, and we enjoyed a busy summer season, so we are excited to create a new history here. People are happy to find our same staff, the same menu, even familiar furnishings when they visit us. In fact, our slogan has become “ everything you love about The Lightship is the same, except the view out the window”. CF: What are your menu plans for this fall and winter?

KH:The most requested item for us has always been crab, so we have added it to our menu across the board.We now offer Crab Eggs Benedict, Crabcake Caesar salad, a Crabcake dinner entrée, and Salmon Oscar, to name a few.Also, now that October is upon us, our winter weekday specials are back.We like to honor local residents and thank them for putting up with the crazy summer season by offering great value during the winter months, so Tuesday night is half-off the any Italian entrée,Wednesday is All-You-Can-Eat Fish & Chips, and Thursday is Steak and BBQ Rib night. The new location also includes a private banquet/ meeting room that can easily accommodate up to 60 guests. Visit The Lightship Restaurant soon.

Lightship Restaurant & Columbia Bar 300 North 14th Street Long Beach, WA 360.642.3252 LongBeachLightship.com

Celebrating the Continental The Depot Restaurant

alking into the Depot Restaurant is like entering a European café, equipped with its gleaming mahogany bar on which red lampshades cast a soft, welcoming light and where the sound of voices raised in soft laughter greets the visitor.This local hangout, with its neighborly atmosphere, is a charming hideaway located in one of the Peninsula’s original train depots.

An international cornucopia of dishes graces the menus, with an emphasis on the bistro foods of Italy and France. Classically trained, Chef Michael Lalewicz enjoys combining a variety of flavors with European, South American and Asian accents. His Cinghiale Brasato (braised wild Boar and house-made potato gnocchi in a ragout of tomatoes and red wine) is a menu favorite, while Clams Bucatini incorporates local Willapa Bay steamers and Pacific Ocean razor clams into a white wine, garlic-infused sauce with the noodles Lalewicz imports from Italy because the hollow rods soak up sauces brilliantly. For those seeking a taste of Spain, Lalewicz offers Fig-glazed Quail Marsala as well as Artichoke Frito - fried flowerets served with Almond Romesco sauce and olives. Locals and visitors alike clamor for the Steak Provence - a French-inspired, chargrilled Filet Mignon topped with truffle-scented garlic butter. The Moroccan Osso Buco gives homage to traditional North African fare, the braised lamb shank nestled in a curry saffron broth accented with curried Israeli Couscous, pine Scallops are complemented by seasonal specials using the nuts and golden raisins. Thai Calamari and Peruvian Sea catch of the day - local salmon, halibut, cod and Dungeness Crab, sturgeon and more. Lalewicz and Nancy Gorshe, co-owner of the restaurant and the chef’s wife, have sought out a well-rounded selection of international and regional wines to complement the international dishes; they also offer ice-cold microbrews for those wishing to pair a beverage with their meal. All desserts are created by the chef daily and, for the diner who wishes simply to enjoy an aperitif and a sweet accent, the choices are always tempting. UB

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

Laurie Anderson

Fresh & Local

Shelburne Restaurant & Pub

avid Campiche, co-owner of the historic Shelburne Inn, Restaurant & Pub with wife and partner, Laurie Anderson, along with their talented chef Beau Dylan Hogge, repeats the Restaurant’s motto, “Fresh and Close to Home.” It isn’t just a nice turn of phrase for the Innkeepers. Sustainability is the reason they get up early mornings during the Fall and forage for mushrooms, and the reason Laurie bakes all of the Restaurant’s breads and desserts, using her grandmother’s recipes and local fruit and berries. It’s the reason for the seasonal seafood dishes on the menu, which showcase the bounty of wild salmon, fresh-caught halibut, oysters from Willapa Bay, and many other delicacies from forest and local waters.

A carefully-cultivated wine cellar, which holds 250-plus bottles, offers the opportunity for diners to enjoy regional and international wines with their meals, to experience an adventure into the sublime. David and Laurie nurture a goal “to bring people back to the simple pleasures, to offer a respite from the fasttrack.” Beau dotes on a classical approach to his cuisine. Those philosophies are reflected in the furnishings in the quiet, 116-year-old Inn, as well as in the graceful dishes which color the menu. Guests who have enjoyed the night in one of the Inn’s lovely, comfortable rooms, get a head start on the day with

David’s famous ‘Innkeeper’s Breakfast.’ Here, the Innkeeper’s love of the local bounty is expressed in sumptuous smoked salmon omelettes, frittatas and egg dishes enhanced with homegrown herbs and wild mushrooms, watercress and wild celery from nearby streams.The Shelburne has offered friendliness and fine cuisine since its inception in 1896 and plans to continue the tradition. “We offer only the most heartfelt of tidings,” adds David. Shelburne Inn, Restaurant & Pub 4415 Pacific Way, Seaview, WA 360.642.4150 theshelburnerestaurant.com

Don Frank Photography

Baked Alaska

astoria 14

Sustain and Represent Baked Alaska Restaurant and Lounge by Chris Holen

n this part of the country with the lush forests, rolling hills, beautiful coastline and snow-capped peaks, there is still more…than meets the eye! I’m talking about food, more specifically, edible ingredients; ingredients that make up more than a specific style of cuisine, but ingredients that define an entire food culture. Welcome to the heart of the Northwest, a place where fishermen catch, farmers harvest and foragers find what they seek. Creating a sustainable menu is not too difficult when you’re blessed with such bounty and surrounded by folks with copious amounts of passion.At the Baked Alaska Restaurant and Lounge in Astoria, we put forth an honest effort to source the majority of our food from this region. In other words, we try our best to operate by the following simple rule: Source your food from close proximity, at its peak of freshness, and purchase it from people who care. The philosophy is quite simple; and, honestly, the food just plain tastes better. Each part of the country has something special to offer where food is concerned, but the Northwest

just happens to have some very special foods; and the goal at our restaurant is to represent the place where we live by working with these special foods. A chance to showcase your food style at a national level doesn’t come by every day, especially when you’re located in the northwest corner of Oregon in a town where the population hasn’t exceeded 10,000 in over one hundred years; but, in November of this year, Baked Alaska will be representing our area at the James Beard House in New York City. Five of us will travel to New York, bringing with us the ingredients that define our region and producing a tasting menu which we feel epitomizes Northwest food and wine.The James Beard House is to Chefs as Carnegie Hall is to musicians; and to have the opportunity to cook there is a great honor. We are so fortunate to live in the place that we do, love what we do and forever look forward to sharing it with others.

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

Ethnic Fusion Meets Fresh Northwest Astoria Coffeehouse & Bistro fter bringing home the People’s Choice Award at the 2011 Iron Chef goes Coastal Competition, Astoria Coffeehouse and Bistro has now become more than just Astoria’s “Number One Coffeehouse”. Come morning you will find a European style coffeehouse serving up superior Caffe Vita coffee drinks,an outstanding selection of house-made pastries, and a full breakfast menu with all of your griddle favorites and traditional dishes such as Eggs Benedict, Smoked Salmon Hash, Chicken Fried Steak, or try one of the gourmet omelets. Chef Sean Whittaker has spent the past 25 years traveling the world and chasing the sun and snow between Hawaii and Alaska. He later worked as a Sushi Chef in Utah, before arriving to the North Coast Scene. His travels from around the globe, combined with his passion for local ingredients, inspire his menus. At lunch the fusion inspired menu includes local favorites like the Fish Tacos with chipotle tomatillo salsa and coconut -ginger purple rice; a Vietnamese Bahn Mai sandwich or the not to be missed Chili Relleno Burger. The Bistro offers classics like the house made meatloaf sandwich, macaroni and cheese and a variety of gourmet salads. In the evening the focus turns to more serious Bistro dining. Chef Sean brings dishes from his travels like the Pork Mole with Chorizo Polenta,The Peruvian potato and vegetable stew with quinoa, and Caribbean Style Jerk Chicken with black eyed pea, plantain and jicama salad. His regional dishes include a Seafood Cioppino with fresh locally harvested seafood or Roasted Lamb with Red Curry and Butternut Squash Ravioli. Each Monday night The Bistro offers “Sushi and Martini Night”. Offering everything from classic sashimi, nigiri, and maki rolls to creative specialty rolls like the “Boss Hog” filled with soft shelled crab, pepper bacon, and cream cheese, the “Red Dragon” or the tempura fried “TNT”roll. The menu also includes Asian inspired appetizers such as Tuna Poke and traditional Chinese dumplings “Sui Mai”. For the land lover the full dinner menu is available as well. Don’t forget to order a frosty hand shaken martini, old fashioned cocktail, or sip premium sake, and sit back and enjoy.

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

Fresh off the boat Silver Salmon Grille

he key to great seafood is knowing where to get it fresh. Silver Salmon Grille owner, Jeff Martin, takes pride in cultivating great relationships with a few local fishermen who sell directly to him from their boats. It just doesn’t get fresher than that. “We also have private razor clam diggers,” added Jeff. “We only serve razor clams in season.” When you see them on the menu, you know they are freshly cleaned and prepared right at the Silver Salmon Grille. Silver Salmon marinates its razors overnight in buttermilk and takes care to tenderize the digger end. The result is melt-in-your-mouth razors, making this among the favorites for clam lovers. Silver Salmon also has an excellent reputation for their steamer clams and oysters – which they cook both on the half shell or pan fried; and their Oyster Stew is an all-time favorite with their customers. “Our pan-fried seafood uses lightly seasoned flour and is served with caramelized onions and remoulade,” notes Jeff. Keeping seafood simple allows the fresh flavor to shine through. Their rising star, however, is smoked salmon. “We smoke our salmon in-house,” explains Jeff. “We prefer lightly smoked salmon, as it preserves more of the unique salmon flavor and keeps the meat moist and tender.” Prior to serving, the smoked salmon is warmed in the oven in a pool of brine, also made onsite. Other seafood specialties on the menu include Halibut, bay shrimp and, of course, Dungeness Crab. They also serve popular seafood choices which are not local, including Ahi Tuna, Black Tiger Prawns and Calamari. “Look for our specials,” adds Jeff. “Our specials highlight what is fresh and in season.” CM

Silver Salmon Grille 1105 Commercial Street, Astoria, OR 503.338.6640 SilverSalmonGrille.com

Charting a New Course Wet Dog Café & Brewery and Astoria Brewing Company

he Astoria Brewing Company is charting a new course, as it expands into the old Andrew & Steve’s Restaurant to become the new Andrew & Steve’s Chart Room as well as headquarters for Astoria Brewing Company. It is convenient kismet that two key members of the Astoria Brewing team, Andrew Huber and Steve Allen, share the names of the original restaurant which called this building home for fiftyodd years. “We wanted to keep the name to honor the history of the building and the people who started the original restaurant back in 1919,” explained Karen Allen, who co-owns Wet Dog Café and Astoria Brewing, with her husband Steve. The Andrew & Steve’s Chart Room will retain the chart map that defined the space for many decades. Gleaming new hardwood floors and a refreshed interior gently transition the edges of a gritty past into the modern era without losing the historical integrity of the space.

The most exciting part of the renovation is the re-purposing of the old dining area and kitchen into an expanded 15-barrel brewing operation for Astoria Brewing Company. The expansion allows Astoria Brewing to begin offering canned beers. Bitter Bitch, Poop Deck Porter and Old Red Beard Amber will be the first to roll out in cans this summer.

The brewery located at Wet Dog Café & Brewery will continue operation, making specialty brews just for the restaurant. CM

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

Gluten: The New “No-No”— No Problem! Bridgewater Bistro by Tony Kischner

howders, sandwiches, burgers, fish ‘n chips, desserts Have you avoided these favorite items in restaurant because you are gluten-intolerant? No need to—at least not on Astoria’s riverfront!

Bronzed Scallops with Chorizo Risotto

At our Bridgewater Bistro, located in a beautifully-restored historic boatyard facing The Cannery Pier Hotel, 80% of our menu items now are (or can be) offered gluten-free. Our famous Clam and Mussel Chowder—which we have served for 30+ years—has always been made without flour. My wife Ann, who is responsible for everything that is baked in-house (and who is also on a gluten-free regimen), has developed an excellent gluten-free bread, which is available on request as an option to her delicious daily breads. She also bakes a wide range of irresistible glutenfree desserts.We don’t bake our own sandwich breads or burger buns (mostly because we can’t keep up with the volume), but gluten-free versions are always available. We have a dedicated GF fryer, and are happy to deep-fry your fish ‘n chips, calamari, etc., in rice flour upon request. For our family, this attention to the need for gluten-free alternatives began with two sons-in-law who have sensitive stomachs; this has since spread to a majority of our immediate family. At the Bridgewater Bistro, we have found it remarkably easy to adapt to this simple need, which we encourage our fellow restaurateurs to consider—it will be greatly appreciated!

Bridgewater Bistro 20 Basin Street, Astoria, OR bridgewaterbistro.com

19 Bacon, Egg and Arugula Salad

503.325.6777

Roasted Beet, Yam, Quinoa19 and Avocado Salad

Then & Novv... Good Food & Fun erving up the classic food from days-gone-by when diners were the next best thing to a home-cooked meal. Hot turkey sandwiches, meat loaf, and BLT’s are among the familiar diner specials you’ll re-discover here. During the weekends, this is the only place for truly late-night breakfast and entertainment in Astoria. The ‘Midnight Diner’ opens at, you guessed it, 12 AM on Fridays and Saturdays. Breakfast is served all day on the weekends, and until 11 AM on weekdays.

unch specials include meat loaf, fish sandwiches, tacos, soups and more. Lunch is available ‘til 5 PM on weekdays. Dinner, featuring nightly specials, is served until 8:30 PM. These are one of Astoria’s classic venues that have been dishing up home-cooked meals since 1938.

Labor Temple Diner & Bar 934 Duane Street, Astoria, OR 503.325.0801 LaborTemple.com

The Coast’s Oldest

Watering Hole Portway Tavern est 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 Prime Time! The 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 beerbattered fish ‘n chips. “Tuesday is our Burger and Beer Special,” adds Christina; and they serve Elaine’s homemade soups daily. 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

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

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Fort George Brewery + Public House ort George Brewery and Public House continues to evolve; and their latest expansion means more good news for craft beer lovers. Not long ago, they celebrated another tank erection – tipping three new 120 barrel tanks into place and doubling their capacity. This latest addition allows for expanded offerings of their canned beers.“We have five beers in 16-oz. cans and plan on introducing seasonal varieties,” explains Brian Bovenizer, the official Ambassador of Marketing Ambiance for Fort George. In addition to Vortex and 1811 Lager already available in cans, Fort George has adding Sunrise Oatmeal, Pale Ale, Quick Wit and Cavatica Stout to their selections. The Lovell Tap Room at Fort George also keeps evolving and now boasts a cozy fireplace,TV, and a cask beer engine. For the uninitiated, cask beer is naturally carbonated, so a special beer pump is used for serving. The beer engine in the Tap Room is a salvaged pump from a pub in England.

The Fort George campus keeps expanding; and the new patio installed last summer now offers a seamless transition to the brewery, the Lovell Tap Room, and the recently renovated Lovell Showroom - a new banquet space featuring floor to ceiling glass windows and exposed old-growth beams. Brian also hints at other exciting changes brewing in the wings, including expansion of the main Pub into the 2nd floor. The one thing that hasn’t changed is the amazing quality and popularity of Fort George’s craft beer. Whether enjoyed in the pub, Lovell Tap Room, on the patio, or as part of a special function in the Lovell Show Room, customers can always count on a good brew. CM

Fort George Brewery + Public House 1483 Duane Street, Astoria, OR 503.325.7468 fortgeorgebrewery.com

British Pub & Restaurant The Ship Inn

t’s a great time to enjoy eating outdoors. The Ship Inn offers a colorful and cozy outdoor patio for people who want to take advantage of the rare and enticing coastal sun. The full menu is available on the patio, as well as service from the lounge. Fresh fish dishes and British pub meals are all made from scratch at the restaurant. “Everything we serve is fresh and local,” Jill Stokeld explains. The menu includes what customers have hailed as the best fish ‘n chips and clam chowder around. The kitchen uses only wild caught fish filleted onsite.

made from scratch. Even the pies come from a local baker, so everything is homemade. A special 3 to 6 PM Happy Hour takes place Sunday through Thursday. Along with discounted well drinks and draft beer, Happy Hour specials include small orders of their tasty squid and oysters served with French fries. The Happy Hour menu also includes their

popular mushrooms as well as cheese bread, oyster shooters and chowder. At only $3.95, this is by far the best meal deal in town. CM

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

The Ship Inn’s owner, Jill Stokeld, was raised as an English farm girl in Cornwall, England, and her late husband, Fenton, came from Yorkshire; so it’s no surprise that their restaurant features British specialties. “My husband started the restaurant and, after he passed away eight years ago, I’ve carried on,” said Jill. She is the original owner since 1974. Ship Inn is best known for its traditional British fare. The menu also includes steak and kidney pie, shepherd’s pie, bangers (sausages) and mash, along with a nice assortment of salads, sandwiches and soups

Photos: Michelle Roth

For the Love of

Charlie’s Chowder House harlie’s Chowder House is an unassuming restaurant listing on the port side of Marine Drive at 14th St. While Charlie’s highly regarded chowder basks in the spotlight of the restaurant’s namesake, other dishes served here shine on their own. Seafood, by far, makes more than a modest appearance at Charlie’s Chowder House. Mahi Mahi, Marlin and Shark steaks are FedExed from Hawaiian docks and arrive 24 hours later, making it as close to fresh as you can get without flying to Hawaii. Charlie grills these up with custom sauces or citrus juice and serves them either as seafood burgers or served on fresh

greens with bread and choice of dressing. A pan-grilled Marlin Steak is also on the menu, as is a grilled Salmon Club Sandwich. Other specialties that have fans coming back for more include Jambalaya and Shrimp Creole. “Our fish tacos are also becoming popular,” adds owner Charlie Holboke. One of his customers summed things up best, though, in a note of thanks and praise he wrote Charlie: “For the Saint of Deliciouse and his bacon Zen.” This customer is referencing Charlie’s signature culinary devotion to putting bacon in anything he can.

Non-seafood fare is also available, including a Buffalo Burger which has gained local fame, and a variety of sandwich offerings from BLTs to Philly Cheese Steaks. Charlie is in the process of expanding his restaurant to include a small Tiki Bar serving cocktails, in addition to the beer and wine currently available. CM

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

Hola Amigos y Amigas! Our very best to you!

El Tapatio Authentic Mexican Restaurant & Cantina

uan Rivas, owner and general manager, worked at his uncle’s Mexican restaurants in Portland for many years and when they learned that a Mexican restaurant in Astoria was available, Juan jumped at the chance. He has owned the family-run restaurant for 7 years. Juan’s uncle has owned many Mexican restaurants in Portland and Idaho for over 15 years. The legacy continues. Juan’s family hails from a small town near Puerto Vallerta, Mexico. He was raised in Los Angeles and later went to work for his uncle in Portland. When he is not working Astoria, Juan still helps his uncle at their Portland restaurants. Best selling dishes at El Tapatio include Carne asada, shrimp wrapped with bacon, chile rellenos, and Campechana – a delicious seafood stew filled with fresh crab and other seafood. New menu items include oysters on the half shell, and fresh fried fish, featuring the freshest seafood he can find. Visit El Tapatio for authentic Mexican food cooked with local ingredients. Juan loves seafood. His future plans include opening a small seafood restaurant in Astoria. “Many of my customers love fresh seafood,” says Juan. “Our goal is to open a small Mexican seafood restaurant where our customers can visit for local, fresh fish,”

El Tapatio is a family run business. Juan works with his wife, two sons (another is on the way) and their cousins. Regular clientele keep the restaurant busy daily, and outof-town visitors are always welcome. LM

El Tapatio 229 W Marine Drive, Suite A, Astoria, OR 503-325-1248 Look for us on Facebook

Seaside

Late Night Happy Hour... The Irish Pub at McKeown’s

Seaside

Home of The Original Irish Coffee Featuring Irish Pub Fare, some favorites include: Jamison Whiskey Wings Irish Nachos Crispy Irish Potato Skins Guiness Bangers and Mash

The First Irish Coffee Sipped in the USA: Bushmills Irish Whiskey with 2 lumps of sugar. Thundermuck coffee from the Columbia River Roaster and topped with a pouring of our fresh whipped cream over the top... THE BEST!! This recipe was made famous at the Buena Vista Cafe in San Francisco in 1952. Float the cream and sip the coffee thru it for the proper enjoyment.

events November 1 (thru December 13): SDDA presents: Shop Seaside! 3: First Saturday Art Walk 10: Downtown Wine Walk 13: 4th Annual Iron Chef goes Coastal 23: Pacific Power Parade of Lights 23-25: Holiday Gift Fair December 1 thru 13: SDDA presents: Shop Seaside! 1: First Saturday Art Walk 7: Pearl Harbor Memorial Service 7-8: 15th Annual Providence Festival of Trees January 2013 5: First Saturday Art Walk 18-19: 29th Annual Barbershop Cabaret February 2: First Saturday Art Walk 10: A Sweet Affaire 22-24: Seaside Jazz Festival For more information and other events or to obtain a free visitor guide, please visit SeasideOR.com.

Happy Hour 3pm-6pm Daily, and 9pm to close!

Entrance located next to McKeown’s on Broadway The Irish Pub at McKeown’s 1 N Holladay, Seaside, OR 503.738.5232 MckeownsRestaurant.com

Like us on Facebook Facebook.com/VisitSeaside Twitter: @VisitSeasideOR or contact the Seaside Visitors Bureau – 7 N. Roosevelt, Seaside 888-306-2326

Donuts Beer Dundee’s Bar & Grill 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

Bigfoot' s Means Big Flavor Bigfoot’s Steakhouse

ring a Bigfoot-size appetite to this cozy lodge-style restaurant. When you order steak so tender you can cut it with a fork, and so juicy and flavorful that you forget to add steak sauce, you know you have found something special. At Bigfoot’s, steaks are the ultimate in flavor, color and texture.The chefs take pride in offering Midwestern corn-fed Angus beef, right from the heart of beef country, where conditions are ideal for raising premium cattle. Grain-feeding gives beef superior marbling, which makes it the most tender and tastiest beef anywhere. Dry aging draws out perfection in flavor and texture. According to owners Jack and Janis Riester, Prime Rib is a customer favorite. Slow roasting overnight in the oven creates a succulent roast packed with flavor. Served with horseradish sauce and meat jus, it is the ultimate. Other favorites include a tender bacon-wrapped Tenderfoot filet mignon,

Trail’s End porterhouse (the original trail rider’s favorite), and Ridgetop ribeye, renowned for its flavor. Cowboy Tri-tip pepper steak with mushroom Béarnaise sauce is another winner. Fresh from the sea come halibut Fish & Chips, grilled salmon with Oregon Chardonnay dill sauce, and tender fried razor clams, among many others. Grilled Willapa Bay oysters are also on the menu. Made from scratch daily, nourishing soups, such as Prime rib vegetable, turkey noodle and creamy clam chowder will take the chill off.Also featured on the menu are pastas, logger-size burgers, sandwiches and crisp garden salads. Save room for dessert. LM

Bigfoot’s Steakhouse 2427 S. Roosevelt, Seaside, OR 503.738.7009 CoastFood.com/Bigfoots.html

Celebrating

Years Sam’s Seaside Café

hen 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

life Just got Sweeter Bruce’s Kitchen Bruce's Candy kitchen

amily owned and operated since 1963 at their original Cannon Beach location, Bruce’s Candy Kitchen has been making award winning salt-water taffy, handmade chocolates, caramel corn, fudge and more for 48 years and is now excited to announce the opening of a second location at the Seaside Factory Outlet Center. Customers can watch the candy makers hard at work as they produce the many treats. The family takes pride in producing the highest quality confections for the generations of customers who visit their store. Recently, they have expanded their homemade confections to include a variety of hand-wrapped caramels, hard candies, adorable molded chocolates and chocolate popcorn. The offerings include 30 great flavors of salt-water taffy, 50 varieties of chocolates – from truffles to nut clusters and chocolates filled with scrumptious homemade centers and a wide assortment of caramel apples and fudge. Bruce’s Candy Kitchen makes it easy to celebrate the holidays with sweet treats, including assorted chocolate boxes, festive candy baskets and special seasonal candies. Along with homemade treats, they also carry a large selection of licorice, gummies, sour candies, jawbreakers, jellybeans and classic nostalgic treats. Bruce’s can provide sweets for special events, including weddings, graduations and birthday parties for all ages. They can even customize candy by colors or themes. Nothing makes celebrating a special day sweeter than candy from Bruce's! After a trip to the beach, take home a sweet treat for your special friends and family. If you can't make it to the beach or need a treat after you return home, visit their website.

Bruce's Candy Kitchen Seaside Factory Outlet Center 1111 N. Roosevelt Drive #202, Seaside, OR 503.717.1603 256 N. Hemlock Cannon Beach, OR 503.436.2641 BrucesCandy.com

Coastfood

It’s All About

Seafood Bell Buoy of Seaside

ffering the freshest local and wild seafood on the coast, the Bell Buoy seafood market has been a Seaside institution since 1946.“We do it all,” say owners and brothers Jon and Terry Hartill, who specialize in food from the sea. In addition to fresh seafood (including Dungeness crab, razor clams and Manila clams, among many other seasonal favorites), house-smoked and canned seafood are also specialties. The Hartills use a mixture of hardwoods to smoke a variety of seafood, including Willapa Bay oysters, tuna, sturgeon, smoked salmon jerky and razor clams. They offer four types of smoked wild salmon, including brown-sugar glazed Teriyaki salmon and the spicy black-pepper salmon -- all of which are made with locally caught fish.“We are a community based business,” says Jon Hartill.“We work with all the local fishermen, from Chinook and Ilwaco up north and south to Garibaldi.” Located next door to the retail market is Bell Buoy’s Seafood Restaurant, which features homemade clam chowder and golden fish & chips made with your choice of seafood, including cod, halibut, salmon and tuna. Crab and shrimp cocktails are a customer favorite. Enjoy your fresh seafood at a picnic table by the river, or order it to go and head for the nearby beach. If you love fresh seafood, Bell Buoy of Seaside is the place to go. Locally owned, this seafood market and restaurant business has been growing for 60 years. Look for the little blue building with the retro ‘Bell Buoy Crab’ sign, as you pass through the south end of Seaside.“This is a landmark for people who love great seafood, and we take great pride in keeping it going,” says Jon. LM

Bell Buoy’s Seafood Restaurant 1800 S. Roosevelt Dr., Seaside, OR 503.738.6348 Bell Buoy Seafood Market 503.738.2722 1.800.529.2722 BellBuoyofSeaside.com (Mail order shipping available for Bell Buoy seafood products.)

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Seaside GOLF COuRSE Seaside GOLF COuRSE

SEASIDE Carousel Mall 300 Broadway Open Every Day Mall hours posted at: seasidecarouselmall.com •Artworks •Flash From the •Aspirin Shop Past Old Time Souvenirs & Photos •The Jewelry Box Carousel •MaryAnna’s Collectibles •Beads By the Sea $6.99, $12.99, & •By the Sea $14.99 Stores •North Coast Shells & Gifts •Caffe Latte Leather •Country •Oregon Coast Bungalow Portraits •Rascals Home Decor •SDDA Office & Gifts •Golden Horse •Seaside Chinese Mostly Hats •Signature Imports Restaurant •Flashback •Under the Malt Shoppe Big Top Toys

3.2(W) X 4.6(L) Coast Food

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nEW CH EF On BOAnREDW CH EF On HOmEmADE SALADS & SOuPS BO RDFriday Call for Daily Specials $5.95 TuesdayAthru

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1/2 sandwich & Choice of Side $4.95 everyday!!!! HOmEmADE SALADS & SOuPS 10% Senior Discount 65 and Over on Reg. Menu Call for Daily Specials $5.95 Tuesday thru Friday 1/2 sandwich & Choice of Side $4.95 everyday!!!! LOunGE HAPPy HOuR 10% Senior Discount 65 and Over on Reg. Menu 3pm-5pm Monday-Friday

LOunGE HAPPy HOuR BREAkFAST & LunCH 3pm-5pm Monday-Friday

putter room & Lounge • Big Screen tV ALL LOTTERy GAmES BREAkFAST & LunCH est 1923 • open 7 Days putter room & Lounge 503.738.5261 • 451 Ave• uBig• Screen Seaside tV ALL LOTTERy GAmES est 1923 • open 7 Days 38 Coastfood

503.738.5261 • 451 Ave u • Seaside

Coastfood

United Way of Clatsop County presents its 5th Annual

In Seaside

See the Coast’s Top Chefs!

The event features local chefs competing for the title of Iron Chef. The event has 4 chefs who draw knives to determine whom they will pair with, you then get the fun and excitement of watching two teams go head-to-head in a timed culinary cook off with the winner claiming the title of Iron Chef 2012! Again this year a judge position will be auctioned off to the highest bidder. For the “People’s Choice” award you get to be the judge, by visiting each restaurant and casting your vote. After the votes are tallied, the top two chefs/restaurants will be announced and qualify as competitors in the 2013 Iron Chef Competition. Don’t forget dessert...again you get to be the judge for the “People’s Dessert Choice” where local pastry chefs compete for “Best Dessert of Clatsop County.” The first Iron Chef Goes Coastal event was held in 2008. It has grown each year to attract more guests and raise more money for local United Way agencies. Food and time are donated to ensure 100% of proceeds benefit United Way of Clatsop County and its agencies. Chloe Houser of FOX12 Oregon and local Chef Geoff Gunn will MC the event. General Admission tickets $30 each • Reserved Seating $60 each. To purchase Reserved Tables for (10) & Balcony party rooms (seats 16) please contact the United Way office: 503-325-1961, Email: uwcc@pacifier.com or find us online at clatsopunitedway.org. Tickets will also be available late October at; US Bank in Astoria, Seaside, and Cannon Beach, Baked Alaska Restaurant, and available at the door.

Northwest Cuisine & Seaside’s Best Ocean View The Boardwalk Restaurant & Lounge

erched on the edge of the Pacific Ocean,The Boardwalk Restaurant & Lounge overlooks Seaside’s historic turnaround at the Prom, offering ocean views stretching from Tillamook Head to the Long Beach Peninsula. Combine the tremendous view with delicious Northwest fare and exceptional service, and you have one of the premier family-friendly restaurants on the coast. Under the artful culinary expertise of Chef Michael Amore, The Boardwalk menu features fresh North-

west dishes, including wild Columbia River King salmon, Dungeness crab-stuffed Petrale Sole, and local razor clams. Dry aged Angus beef is featured in succulent burgers and steaks. Slow cooked Prime rib is a house favorite. The elaborate Northwest-focused menu also features a variety of soups, chowders, salads, pastas and much more. Brunch specialties include house-smoked King salmon scrambles and Dungeness Crab Florentine Sandwich, among many other traditional favorites. Beer and wine selections feature Northwest spirits, along with extensive offerings from around the world. The full service bar offers all of your favorite drinks along with spe-

cialty drinks, including Amanda’s Sunsplash. Watch your favorite sporting events on large flat screen TVs placed throughout the restaurant and bar. Happy Hour, which starts at 3:30 pm daily, features an array of delicious appetizers. Enjoy live music on Friday and Saturday nights, beginning at 9 pm. Head to The Boardwalk for brunch, lunch, dinner or Happy Hour. Whether you dine inside in the cozy ocean view restaurant or outside on the sunny patio, you will experience oceanfront dining at its best. LM

Boardwalk Restaurant & Lounge Shilo Inn, 30 N. Prom, Seaside, OR 503.738.8481 www.boardwalkseaside.com

It’s All Happening U Street Pub & Eatery

AT THE U

he friendly U Street Pub & Eatery is a treasure. Decorated with old surfboards and beach memorabilia, the cozy pub offers stunning views of dramatic Tillamook Head. A block away, at the end of Avenue U, the south end of the historic Seaside Prom offers a great spot for whale and bird watching. Just up the street at ‘The Cove,’ surfers come from around the world to ride the waves. Whether you are watching surfers from the The Cove’s parking lot, surfing, hiking, or strolling The Prom, delicious food is right nearby. The Pub’s menu specializes in juicy homemade burgers – “These are old-fashioned skillet-grilled burgers,” says owner, Teri Carpenter.“These are the kind of burgers that drip all the good juices down your chin.” Beer battered fries and special sauce add to the deliciousness. Offerings include the Surf Burger,Veggie Burger, and a Patty Melt served with Swiss cheese on Rye bread. For a taste of the sea, try steaming hot mussels or clams seasoned with butter, garlic and white wine.These same seasoned clams swim in the Pub’s chowder, which brims with flavor. Basket options include golden-fried Fish and Chips (made with cod), Shrimp, and Clam Strips. Specialty sandwiches include the Ochoco - made with smoked beef brisket, and the Tillamook Head, with ham, Tillamook cheddar cheese and grilled onions. Kids are welcome with a special menu. Sports fans can catch the games broadcast on six flat-screen TVs located throughout the pub. There are 14 beers on tap, wine, and the Pub is a full service bar. Take Out is always available. LM

U Street Pub & Eatery 220 Avenue U, Seaside, OR 503.738.7444

Cannon Beach

TOP 50 Pizzas In the USA pizza aâ&#x20AC;&#x2122;fetta

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. Offsite 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 cheesefilled 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. 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

Somet hing for

Every Mood & A p pet it e Sweet Basil’s Café and the Wine Bar

ight new entrées added to their already large evening menu selection of tapas, light meals, soups and salads. Recently dubbed the ‘Haystack’ Pork Shank Osso Buco, the new entrée recipe calls for a 22-oz pork shank cooked to perfection in a rich tomato and red wine sauce, served over creamy Parmesan polenta with market vegetables on the side. And it really does resemble Haystack Rock!

More evening fan favorites include Thai Coconut Curry Salmon Filet, Crab Stuffed Portobello, Crawfish Étouffée, Wild Tiger Prawn Martini, Bacon Wrapped Dates and Pulled Pork Sliders. You’ll quickly notice there is something for every mood and appetite. After a change in diet and lifestyle, Cajun/Creole trained chef and owner, John Sowa, worked hard to create dishes which have all the flavor and excitement he loves, but with healthier ingredients. “It is way past due that we all start looking at what we eat,” John says.“And, with the recent scares in the food industry, eating organics and natural products while supporting local farmers and suppliers is just the right thing to do.” Lunch and evening menus boast a huge selection, including options for vegans and the gluten-intolerant. Every dish is fresh and exploding with taste. Looking for live music and more? The Wine Bar hosts performances by local and regional musicians almost every night. A major plus: you will never ever have to pay a cover charge for all this melodic merrymaking. Check the online calendar to stay in the loop for music, happy hour, wine tasting and wine paired dinners. Cheers! LS

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

F lavor Cannon Beach’S

BEST CLAM CHOWDER Morris’ Fireside Restaurant

ook Up. Look Down. Great food, fun and history abound at Morris’ Fireside. Look down and you will see the trademark yellow Crocs on Tom Morris, who has owned and operated the popular log cabin restaurant with his wife Suzy for the past 37 years. Look up and you’ll see a stuffed Dr. Seuss’ Grinch hanging from the massive log rafters. “The Grinch is our signature,” says Suzy. “He tops our giant Christmas tree each holiday; but we leave him up all year, just for fun.” Great food, service and fun are what keep people coming back to the historic log restaurant. Many of the Morris’ staff members have worked at the

restaurant for twenty years or more. “We are one big family,” say the couple. “Our employees are like aunts and uncles to our eight children and 15 grandchildren.” Originally built in 1925 by stonemason Paul Bartels, the log restaurant served local loggers who slept in small cabins behind the restaurant. Tom and Suzy purchased the original log restaurant in 1976.When the cabin needed a facelift, a newer log building was constructed from hand-selected logs from Sisters, Oregon, and rebuilt at the original Cannon Beach location in 1985. Each day, Suzy Morris cooks her comfort food specialties, including crab

cakes, meat loaf, her “adult version” of Mac and Cheese, and her famous bread pudding. Seafood entrees include fresh charbroiled salmon and Northwest scampi sautéed with mushrooms, tomato and garlic. Bring your family; bring your friends and enjoy the flavor of Cannon Beach. LM

Morris’ Fireside 100 East Second Street Cannon Beach, OR 503.436.2917 www.morrisfireside.com

A Cannon Beach Classic DRIFTWOOD RESTAURANT & LOUNGE

Remaining true to the Driftwood is the commitment to providing the highest quality seafood, steaks and service on the coast. Beef from local purveyor, Reed & Hertig, is dry-aged and hand-cut to order, resulting in rich flavor and ultimate texture. Fresh from local waters come Dungeness crab, clams,Willapa Bay oysters, wild Pacific salmon, halibut and razor clams. For starters, try the homemade onion rings crisp, sweet and hot, they are renowned as some of the best on the coast. Share a two-pound bucket of steamed clams with your friends. Homemade clam chowder will please any hungry beachcomber; add a seafood salad or a special Driftwood sandwich for the perfect lunch. Dinners come with a variety of side options, including baked potatoes (with all the toppings), a crisp green salad, or freshly steamed asparagus. Customer favorites include Dungeness Crab Casserole – bubbling hot from the oven, meltingly tender Filet Mignon or Ribeye Steak, and broiled Wild Salmon brushed with butter and wine. New to the menu this season are oysters on the half shell and Oysters Rockefeller. Save room for dessert, featuring deep-dish marionberry pie, ice cream sundaes, cheesecake and more. A full bar, a premium wine list (featuring Northwest as well as classic wines), and a selection of beers on tap and by the bottle are available. Don’t miss Happy Hour, featuring “Hog Wings,” Driftwood burgers, clam chowder in a bread bowl, and more - all just $5 each. LM

Driftwood Restaurant & Lounge

veryone familiar with Cannon Beach knows that the Driftwood Restaurant & Lounge is “The Place” to celebrate great seafood, steaks, service and atmosphere.

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

The intimate bar serves some of the best drinks on the coast; and the outdoor patio is the best place for people watching in downtown Cannon Beach. This year, the Driftwood celebrates 67 years, with a refurbished kitchen, dining room and bar. Fans will still enjoy the delicious food and intimate atmosphere they have come to love, including the Driftwood’s enduring touches - a vintage collection of miniature liquor bottles, local artwork, and the swinging doors that open into the cozy dining room. Subtle changes include new lighting, larger windows and a major kitchen update.

Latest Wave in Deli Sandwiches H ome of the Tsunami Pastrami. Tsunami Sandwich Company creates delicious sandwiches in Seaside, Oregon. Opened in February 2010, Tsunami Sandwich Company has quickly become the “go to” place to eat in Seaside. Just a few yards from the beach, and serving some of the tastiest food in town, makes Tsunami Sandwich Company your place to eat. From their delicious sandwiches featuring Thumann’s Deli meats and cheeses to the 16 flavors of Tillamook Ice Cream, to the homemade chili and Ivar’s Clam Chowder, only the highest quality ingredients are used. Tsunami Sandwich Company serves delicious food!! We’re pleased to offer catering. Whether you want box lunches for your office meeting or deli platters for your party or office get together,Tsunami Sandwich Company can provide you with delicious selections. Call us and let us show you how delicious sandwiches can be.

Tsunami Sandwich Company 11 Broadway, Seaside, OR (503)738-5427 tsunamisandwiches.com visit us on facebook.

Tools, Brews, BBQ

and More

Cannon Beach Hardware and Public House annon Beach Hardware and Public House has taken the traditional hardware store to new levels.When you walk in, you will find yourself surrounded by shiny new wrenches, hammers and tools of every kind. In addition, there are welcoming tables and a small bar offering cold beer on tap and a tasty menu. Head upstairs to discover everything from lawn and garden needs to painting supplies.

Tools and brews. Who came up with such a wonderfully crazy idea? Co-owner Craig Dewey, who owns the pub with his son Ryan, was traveling in the tiny village of Dingle, Ireland. He asked for directions to the local pub and, instead, found himself at a hardware store.“I think I’m lost,” he told the proprietor,“I’m looking for the pub.”“You’re in it,” he said.

While shopping, take time to enjoy a cold beer. The menu also features pub fare, homemade soups and finger lickin’ good barbeque from the smoker out back (the pulled pork sandwich is a favorite). You can also view your favorite sports on big screen TVs.

It turns out that the combination of a multi-purpose general store and pub is quite common in the UK. On his return to Cannon Beach, Craig and Ryan decided to import the business idea. Cannon Beach Hardware and Public House has everything you need from tools, electrical, lawn and garden supplies, sports, Wi-Fi, beer and great food. LM

There’s a full bar. Draft beers include local favorites, such as Fort George Brewery’s Vortex and seasonal microbrews. Beers are also available by the bottle and can, including Fort George Brewery’s Cavatica Stout and Sunrise OPA.

Cannon Beach Hardware and Public House 1235 S. Hemlock Cannon Beach, OR 503.436.4086

SAN DUNE PUB

Comfortable, Cozy and Inviting San Dune Pub stablished in 1935, the historic San Dune Pub is a classic. Located just three blocks from the beach in Manzanita and just 10 miles south of Shortsands Beach/Oswald West State Park - a popular surfing spot, the San Dune is also a popular gathering place for surfers, sports fans and music lovers. A few years ago, under the ownership of Debra Greenlee, the San Dune Pub underwent a makeover. Workers stripped away old shingles, revealing the original brick front, and added a garden patio featuring baskets full of colorful flowers and market umbrellas. With the building’s facelift came exciting changes on the menu. “We’ve become a destination restaurant,” says owner Greenlee.The menu features a variety of freshly made dishes, from appetizers to entrees and desserts. Bite into a juicy burger (made with all-natural Piedmontese beef) or a natural chicken burger. Specialties include the chipotle bacon cheeseburger and a pesto chicken burger, among many others. Seafood lovers will enjoy lightly battered fresh Willapa Bay oysters in an oyster Po’boy or oyster burger.“We are famous for our fish tacos,” says Greenlee.“We make them with center-cut white cod and top them with our house-made cilantro coleslaw.We are also famous for our creamy seafood chowder filled with crab, lobster, shrimp and scallops,” she says. (The chowder is served Friday through Sunday.) Salads include a chicken or prawn Caesar, and a cranberry walnut chicken salad which sparkles under the house-made balsamic vinaigrette. Every Tuesday, the San Dune kitchen offers up their popular baby back ribs. A new wine list features a variety of Oregon Pinot Noir, Syrah, Cabernet and Pinot Gris by the glass or bottle. Beer lovers will enjoy a selection of 17 beers on tap, including local and international beers.The San Dune also offers a fullservice bar, serving what many consider the “best Bloody Mary on the coast.” For dessert, don’t miss “Miss Laura’s” light, feathery Chocolate Peanut Butter Pie, raspberry cheesecake and seasonal berry pies – all delicious. Take home a taste of the San Dune with their bottled dressings and sauces.Yum! LM

San Dune Pub 127 Laneda Ave, Manzanita, OR 503.368.5080 SanDunePub.com

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