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Locavore Cooking with Southern Efficiency and Northern Charm

Posts Tagged ‘Newport

April’s at Nye Beach in Newport

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Duck breast with currants at April's.

Duck breast with currants at April's.

I’ve realized there was a glaring omission in my review of where to eat in Newport, on the Oregon coast. Somehow I managed to overlook foodie favorite April’s at Nye Beach. But then I realized why: the restaurant shutters each January and that’s when I did my dining for the reviews. So this week I finally had a chance to eat at April’s.

While not paradigm-shifting in the vein of Portland’s most inventive spots, April’s is a reliable, elegant and warm restaurant. The servers are gracious and the food is local and good. Pacific Northwest seafood is well-represented on the contemporary Italian menu, which also features ultra-local produce from the chef-owner’s garden in nearby Toledo. My duck breast was succulent and the salmon panzanella was a fresh and unusual presentation.

For fine dining in Newport, there is also the more cosmopolitan Saffron Salmon and perhaps more affordable Panache. Most days, we’d prefer Cafe Mundo‘s earthier, more informal scene. Of course when Dungeness crab is in season, that’s the way to go, the less adorned the presentation, the better.

Written by baltimoregon

September 13, 2009 at 2:07 am

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Those Poor Dungeness Crabs, and the People Who Risk Their Lives to Catch Them

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Christmas trip to the Oregon Coast.

Christmas trip to the Oregon Coast.

I’m feeling somewhat guilty about enjoying the dungeness crab we ate on the recent trip to Newport and Waldport. Looks like commercial fisherman in California, but also Washington and Oregon are struggling to stay afloat given “an unusually weak Dungeness crab harvest.” As if the collapse of their Pacific chinook salmon livelihood wasn’t enough.

But an Oregon Public Radio story suggests the situation may not be as bad in Oregon, which appears to have at least an average harvest. Seems too early to tell.

Wish I hadn’t fallen in love with with the sweet, succulent taste of fresh Dungeness crab. To make matters worse, apparently “harvesting Dungeness crabs in the Pacific Northwest is the most dangerous fishing job in the country” (scroll down in article).

Can we really ethically continue to eat these crustaceans if harvesting them puts crabbers life in jeopardy? And are they being overfished?

//www.flickr.com/photos/bbum/105061191/ )

Dungeness Crabs/Flickr Creative Commons/By bbum http://www.flickr.com/photos/bbum/105061191/ )

Written by baltimoregon

December 30, 2008 at 2:22 am

Dungeness: Better than Lobster, Better Than Blue Crabs

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We had sweet, delicate, freshly-caught Dungeness crab on the Newport coast tonight for my parents’ last dinner here in Oregon. I know I’ll take flack for this, but I think I like Oregon’s crab better than Maine lobster or Baltimore’s blue crabs. It’s less rich.

Our timing couldn’t have been better. Dungeness crab season commenced Dec. 1. The crabbing appears to be sustainable and well-regulated here.

I recommend the Local Ocean Seafood Restaurant and fish market, where we ate, right on the Newport harbor. Raw crabs retail at the market for $4.50/pound and the staff is quite friendly.

Before dinner, we sampled beers at Newport’s famed Rogue Brewery. It’s by no means our favorite micro-brew here. But I liked the Hazelnut Brown Nectar and the Honey Orange Wheat enough to bring 22-oz. bottles of those home.

Written by baltimoregon

December 3, 2008 at 12:50 am

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