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13th Jul 10
PelicanEditorThings we love about coastal dining from the readers and staff of Coast Explorer
Grilled Rustic Pizza from Blackfish Café in Lincoln City
Blackfish Café dishes up a gourmet pizza served with capicola, Coast Range mushroom relish, white cheddar, asiago cheese and spiced walnuts. They call it a Grilled Rustic Pizza, we call it simply delicious! Blackfish Café, 2733 NW Highway 101 in Lincoln City, (541) 996-1007.
Key Lime Tart from Waves of Grain Bakery
We simply adore the Key Lime Tart at Waves of Grain Bakery! Made with a ginger molasses cookie crust, the key lime tart offers a new twist on an old favorite. Waves of Grain Bakery, 3116 S. Hemlock in Cannon Beach (503) 436-9600.
Pan-fried Oysters at Shelburne Inn Restaurant
We love the pan-fried Willapa Bay oysters on the Shelburne Pub menu. These tasty treats are pan-fried and drizzled with a yummy garlic aioli. The Shelburne Inn Restaurant & Pub, 4415 Pacific Way in Seaview, (360) 642-2442.
Clam and Salmon Chowder at JP’s in Cannon Beach
Tender clams and chunks of salmon are the stars in this thick and creamy chowder. Available at lunch and dinner for $6.95 and served with homemade bread and topped with chopped hazelnuts. JP’s at Cannon Beach, 240 N. Hemlock, (503) 436-0908.
Cabrales Cheese from Champagne Patio Restaurant
The Cabrales cheese at Champagne Patio is a delicious artisan blue cheese made by hand and matured in mountain caves in the Spanish region of Asturias. This cheese is described as pungent, creamy and intensely flavored-oh, and YUMMY! Champagne Patio Restaurant, 1630 North Coast Highway in Newport, (541) 265-3044.
The Brunch Bagel at Bagels by the Sea in Seaside
The Brunch Bagel comes with smoky, thick-sliced bacon, Tillamook cheddar cheese, sliced avocado and tomatoes. Pair any regular or gourmet bagel with these ingredients for a personalized flavor. Our reader personalizes it with alfalfa sprouts. Bagels by the Sea, 210 S. Holladay in Seaside, (503) 717-9145.
Got something you love that deserves to be a Pelican Pick? Send it to us at: editor@coastexplorermagazine.com and you may see it here in a future issue.
