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.
Bizznaga 303 Grill’s menu flaunts creative twists on classic American pub fare, including hand-formed gourmet burgers and hearty dinner plates. Like the archaeologists who unearthed King Tut’s walk-in refrigerator, lunchers who order the Charleston club sandwich can excavate crisp veggies and freshly sliced turkey, ham, and bacon ($7.95). Rivers of melted cheese erupt from the Volcano burger, bedecked in pineapple, jalapeño peppers, and bacon ($7.95), and grilled onions and chipotle ranch dressing crown the Southwest ranch burger ($7.95). Two sides, such as a baked potato and pepper slaw, accessorize hearty entrees such as citrus pepper salmon ($13.95) or parmesan-crusted pork chops ($10.95) without the stress of hand-knitting your own fork cozies.
Garlic Jim's menu was handcrafted with nothing more than a dream and an incredible reserve of pizza-making expertise. Open an order with some gourmet chicken wings, available in barbecue, garlic, and hot, before moving on to pizza territory. Put an end to eating Legos by piecing together a custom pie. Choose from the hand-thrown thick, garlic thin, or gluten-free crusts, slathered in one of seven sauces (from classic red to zesty chipotle pesto), and then slap on any of 15 standard and 11 gourmet toppings (14-inch large pizzas start at $11.99, extra-large $14.99; each additional topping for a large is $1.50). To achieve customization without the stress of having to choose, turn to one of the pre-determined specialties. Meat-maul hunger with the Hercules (salami, pepperoni, Canadian bacon, beef, spicy Italian sausage, and bacon; $18.99 for large, $21.99 for extra-large), or discover the secret of pizza-temperature fusion in your head with Jim's bacon-cheeseburger pizza (beef, bacon, red onions, tomatoes, mozzarella, and cheddar; $18.99 for large, $21.99 for extra-large).
The Oregon Wine, Food, & Brew Festival showcases Oregon wineries, regional artists, culinary creations, and live music. Taunt underage vino-loving giraffes by savoring samples from 36 Oregon wineries or imbibe one of several craft beers concocted from local micro brews. Sip on a soft red wine from Pyrenees Vineyard in Myrtle Creek or guzzle down a coppery ale from Astoria Brewing Company. After relishing libations, music-lovers can raise their lighters or declare their approval via megaphone to the tunes of regional musicians, and foodies can gluttonously high-five their stomachs with culinary delights from local eateries. Throughout the festival, guests can also marvel at fine-art displays, attend a book signing by the grown-up Mimosa Mama, and cheer on wine competition contestants. The festival runs 2 p.m.–10 p.m. on Friday and noon–10 p.m. on Saturday.
Mike Mungra and Mike Warren started Froyo Nation with the goal of elevating the quality of frozen yogurt available in the Salem area. To that end, they curate fresh, locally made Oregon yogurt and fruit to create fresh, frozen desserts. As enticing aromas fill the air from coexisting business Daynight Donuts’ freshly baked treats, self-serve machines churn out eight flavors of creamy, nutritious frozen yogurt. Staff members watch over a toppings bar brimming with more than 70 toppings, including granola, candies, and strawberries, that help conceal frozen yogurt peaks from the pokes of inquisitive spoons.
The chefs at Los Yonic’s furl soft tortillas around ground beef, chicken, and picadillo to create authentic, flavorful Mexican cuisine. A team of bartenders concocts tropical blackberry daiquiris, margaritas, and piña coladas that whisk guests away to equatorial locales and complement the spicy flavors of their chimichangas, burritos, and steak ranchero. As guests sip housemade horchata and agua fresco, a punch crafted from fresh oranges, pineapple, and mangoes, friendly servers grace the split-level eatery’s tables with steaming molcajete served in an authentic lava stone or the mouth of a tiny volcano.