Swing by this outdoor shack for a to-go order from the tremendous variety of oysters, or bring your own wine and charcoal for oceanside grilling and dining.
They sell oysters/knives, first come outdoor tables/grills. You bring everything else (charcoal, booze, etc). Barter w/ others. Come early on wknds (full by 11am). Cheaper, more relaxed vs Hog Island.
the omakase is a fifteen-minute sprint of this fish and that fish. the chef will knife up pieces faster than you can count: and your only job is to eat and take it all in
Two words: halibut bites. (But don't let the name fool you -- the portion is pretty big.)
Chef Trent Pierce resurrects his creative approach to seafood at the back-room, reservation-only Roe, where the multi-course tasting menu offers inspired takes on fresh fish. [Eater 38 Member]
Some of the best fish and chips on the central Oregon coast. Excellent smoked meats and fish, too.
The salmon and the scallops were both incredible. Great risotto and bleu cheese au gratin. Walked in and were told it may be a 45 min wait. 15 minutes later we were seated. Couldn't have been nicer.
