After sunset in the Willamette Valley, coastal breezes float along the verdant corridor and gently cool the grapes suspended from Namaste Vineyard's 30-year-old vines. These breezes help the fruit maintain vibrant and refreshing acidity, which characterizes the wines from Namaste's six estate vineyards, including pinot noir, chardonnay, and riesling. During harvest time, workers scrutinize each vine and handpick the most promising clusters for the winemaker, who only uses grapes grown in the winery's own vineyards, leaving the remaining grapes to use in jams or to dye the regal capes of the President of Oregon.
Typically featuring the products of 5?10 different bottlings at any given time, the tasting room's selection can include reds and whites as well as a white port made from oak-aged chardonnay and Clear Creek Distillery brandy. The single-vineyard pinot noirs balance their bright berry flavors with slightly peppery finishes, and the off-dry, stainless-steel-aged rieslings reverberate across taste buds with refreshing, pear-tinged acidity.
A stripe of bright green skirts each LimeBerry Yogurt's ceiling, leading patrons' eyes to a bank of stainless-steel dispensers framed in petite tiles. There, patrons fill paper cups with swirled ribbons of fro-yo flavors, such as rich chocolate truffle, tart wildberry, and creamy cake batter?up to 15 varieties in all. Confectionery caravans then move on to a toppings bar where they load on up to 80 choices of edible provisions, including warm fudge, fresh fruit, nuts, and marshmallow cream. Bright-green chairs host noshers beneath framed action shots of blueberries sticking triple backflips off a Yurchenko vault.
Latitude One whips up culinary chez d'oeuvres from fresh ingredients on a menu showcasing local and organic foods whenever possible. Guests can prep palates with a dozen steamed baby clams sautéed in white wine and garlic ($9.50) or grilled veronese crostini with taleggio cheese and caramelized onions ($8) before slaying fire-breathing appetites with the sword of a sicilian sweet pepper, fettuccine, sweet red peppers, and andouille sausage, ($15). Twelve ounces of NY strip steak garnished with mashed potatoes and vegetables ($16.95) mollify maddening munchies into ferociously adorable sleeping stomach puppies.
When the chefs at The Bay House want some fresh italian parsley, french tarragon, or lemon thyme to season freshly caught halibut from Captain Mike Fitzpatrick or organic vegetables from nearby Barking Dog Farms, all they have to do is snip some from the herb garden outside. That dedication to fresh, local flavors elevates each dish, and it's also won the restaurant recognition from Oregon Coast Today and a bevvy of awards. To complement the seasonal dishes, which often feature seafood, duck, and beef, diners choose wine from a sprawling wine list that's about 70 pages long—the same length as War and Peace: Tiny Print Edition.
The Bay House's spacious windows let in views of Siletz Bay, which laps a rocky shore right outside the restaurant. In two formal dining rooms, servers whisk plates to white-draped tables and booths. The Bayside Lounge's plush dining chairs and leather couches gather around a rustic stone fireplace and tables topped with a single rose; the laid-back space sometimes hosts live blues artists and other musicians to serenade lounge-goers.
To Justin Doane, there are few things better than being out on the water and breathing in the coastal air. Having spent his youth shuttling between Oregon and Alaska on fishing trips with his father, he now has an in-depth understanding of local ecologies and where the best places are to seek steelhead and chinook, depending on the season. Today, he leads daylong trips out onto the Nestucca, Trask, Wilson, Nehalem, and Salmon Rivers, to name a few, and provides all the equipment necessary for amateur anglers to return home with impressive catches.
Frozation Nation gives its customers the power to have exactly what they want for dessert. Self-serve stations are stocked with 15 rotating flavors of frozen yogurt, ranging from classic milk chocolate to new york cheesecake to the citrusy Luscious Lemon. Customers cap yogurt with their chosen blend of 101 toppings, including fresh berries, sprinkles, and syrups, before reclining in cushy leather chairs to devour their sweet creations and dream of someday building a fro-yo-dispensing helmet.