Bistro

"Absolutely wonderful in every possible way! The food was perfectly wonderful and NW drinks were absolutely perfect, as was our bartender Bryan and our server :). Not to mention the atmosphere! Wonderful. Hands down the best dining experience I or my husband has ever had at the Oregon Coast. Thank you all for a positively delightful evening."

"We had our intimate wedding reception/dinner at Bistro and JJ, Jack, and their staff made the evening absolutely perfect. We ordered wine, appetizers, salads, and entrees and everyone in our group was raving about everything. We are still getting compliments on the dinner months later. JJ and Jack worked with us beforehand to plan the dinner and they were so wonderful to work with, especially with us being from out of state. The food at Bistro is divine, truly, and beautifully presented - we are excited to go back in the future again and again. Would absolutely recommend to anyone in town for dinner or for anyone planning a special dinner celebration or small event. Absolutely perfect and a gem in Cannon Beach."

"I ordered caramelized chicken Togo. It was delicious. It came with bread and seasoned jasmine rice. It was on the pricey end but this dish also seemed to be the only dish in town with jasmine rice, i think Cannon Beach needs more food diversity... Everything was yummy. Staff was nice too. If I were to nitpicking, I'd prefer my rice unseasoned as having both my entree and rice seasoned tasted a little too salty for me."

"This unassuming place is something special, and a "must" if you enjoy food and are anywhere remotely close. It is, in my opinion, a Michelin food experience without the pretentiousness that sometimes comes along with obtaining a star. We came here in July visiting friends and looking for a place to eat. We're from the tri-state area (near NYC) and are used to a variety of good food. From the menu descriptions alone, we were able to tell that this is a restaurant which cares about the food they are serving. We called hoping we would be able to get reservations and were delighted when JJ said they would be able to fit us in. The atmosphere is upscale without feeling gaudy or gauche. It feels like you were invited over to share dinner in a friend's home. The wait staff was relaxed, friendly, and talking with each other and customers with smiles on their faces. Our waitress knew the menu and genuinely seemed to enjoy working there. We were served warm olive bread and butter. The first bite again hinting that we had run into something special. It was handmade, and heavy, not cheap white bread meant to just fill you up and justify costs. While we were looking over the menu our waitressed discussed a little bit about each item and let us know that "Chef" is involved in crafting of dishes from beginning to end starting with sourcing ingredients himself and sees it all the way through to plating. Menu items are based on what is available. While this is customary in many of the higher end restaurants we've been to I still was a bit concerned that this was a story for the customers meant to frame the meal. I was wrong. For the appetizers we chose the Fresh Creamy Torn Burrata and the Fresh Herb Brined "Mary's" Duck Confit. Burrata is one of those things that shouldn't be hard to get right, but plenty of places are bad at it. They either under or overcook it leading to it either being a watered-down mess or... just mozzarella. Not only was it cooked perfectly, but the flavors paired with it via the "cured" tomatoes, lemon basil olive oil, and house balsamic vinegar were incredible. This wasn't just stuff thrown together to make another boring caprese appetizer, each item had been prepared -- and in some cases flavored -- beforehand. The Duck Confit was divine. I was worried that the orange or the cognac would be too forward but there was enough flavor there to notice them without overwhelming the flavor from the duck itself. For entrees I had the Furikake Crust "Yellowtail" Sushi Grade Ahi Tuna. Seared tuna is probably one of my favorite dishes and I've experienced too many to recall. Let's just say I remember this one. It's not the tuna that makes this dish great; again, it is apparent that there is an attention to flavors. Mirin and mango glaze enhance the flavors of the Tuna while not being overwhelming. It was set on Jasmine Rice and came with seaweed salad and pickled ginger. My girlfriend had the Apple Cider Brined Pork Chop. I barely got to taste it because she didn't want to share any! From the small taste I got it too was perfectly cooked and again while "apple" and "pork" is a common combination this was done well. At some point during the meal I looked up the website for Bistro to find out what the heck was going on. We were absolutely unprepared for the quality and presentation of the food being served. It's three quarters of the way down the about page before you read anything about Chef Jack or any of his accomplishments. In Short: The guy is a world class chef. To me this is a sign of humility, especially coming from an area where plenty of restaurants have "by Chef XY" slapped on their menus and websites as if the fact that they've been on television means the food will be good. I just wanted to say to Chef Jack and his staff that what you are doing here is something special. I truly appreciate the attention to the food being served and the way you all made it feel like we had been invited into a friend's home to have a meal made with love."

"Everything was perfect. We walked in right at open without a reservation and they were able to accommodate us. The service was wonderful, the food was delicious and the atmosphere was right where it needed to be. I got to overhear the chef have a conversation that included his dessert. Which was a cheesecake with chocolate Gamache and an apple gelee. Every part of our meals were savored in delicious bites. I admit being skeptical to the Vietnamese caramel chicken, but it was flavorful in the best amount of way with the fish sauce, to the presentation and especially the slaw topping seasoned and complimented with the best ingredients. I didn't even have leftovers."