The Bistro

The Bistro in Cannon Beach is a cozy, romantic local hangout restaurant that offers an eclectic menu of local Dungeness crab cakes, USDA certified prime beef, fresh local seafood, and a few Asian-inspired dishes. Our brick walkway and patio are utterly charming, especially during the spring and summer when the garden is in bloom. We're open Wednesday through Sunday, with reservations highly recommended, and offer both in-house seating and take-out options.

Our Story

Our chef and owner, Jack, has an impressive culinary background, having worked with noted chefs such as Charlie Trotter, Alison Negrin of Chez Panisse, and David Pasternack of Esca in New York. He's also been featured in publications like Bon Appetite, Ladies' Home Journal, and Redbook, among others. Chef Jack's concept of fusion cuisine combines Western European ingredients with flavors from the Southwest or Pacific Rim, creating a wonderfully delicious experience every time.

Our Services

At The Bistro, we offer a range of services to make your dining experience unforgettable. From private events and event booking to live music performances every night, we're the perfect destination for intimate celebrations of all kinds. Our menu features an array of dinner and dessert options, including a dog menu available on the patio during the summer months. We also offer take-out services for those who prefer to enjoy our cuisine from the comfort of their own homes.

Our Team

Our team is dedicated to providing exceptional service and ensuring that every guest has a memorable experience at The Bistro. From our chefs to our servers, every member of our team is passionate about delivering the highest level of quality and attention to detail. Meet our team and learn more about the faces behind The Bistro.

Press and Accolades

We're proud to have been featured in numerous publications and media outlets, including Voice4Chefs, Tillamook Headlight Herald, Cannon Beach Gazette, and Eater Portland, among others. Our chef and owner, Jack, has also received recognition for his culinary creations and has been featured in publications such as Forbes.