Welcome to the Barnacle Bistro!

Our mission is to serve you the highest quality ingredients throughout the restaurant, focusing on local & seasonal products, keeping prices reasonable, and providing you with the freshest, tastiest food available in a casual setting.

29805 Ellensburg Ave, Gold Beach, OR 97444

HOURS OF OPERATION

Tues-Sat 12-8

541-247-7799

Large Parties (6+) please call ahead

The Barnacle Bistro opened in April of 2009.  Chef/Owner Evan Boley was given the opportunity to make the Bistro in his own vision.  Since then we have grown into a local and regional favorite serving freshly and uniquely prepared foods.  We owe a lot of success to our local providers; farmers, ranchers fisherman, bakers and brewers--If we don't make it in-house, they do!  Our menu consists of Evan's version of our favorite comfort and coastal foods.  While we do have a set menu we also offer daily specials and our dinner menu is always changing. Stop on by to see what's cookin!

 

Review us on: Tripadvisor, Yelp, Facebook, Google, Urbanspoon or your favorite review site.

 

 

 

 

Jan 25, 2016 Hours for the week

Hi, everyone. Chef Evan has been dealing with some health issues lately and is hoping to return to service soon.  In the meantime we will still be cookin with a slight change in hours this week.  We regret the inconvienence and thank you for your patience and support.

Hours for the Week of Jan 25.

Monday: closed

Tuesday, Wednesday: 12-4

Thursday, Friday, Saturday: 12-8

Thanks

Erin

Team Barnacle Bistro

Happy Holidays!

The end of the year is fast approaching!  With family and friends visiting take them out for a taste of the coast at the Barnacle Bistro.

Our Holiday hours are:

  • Christmas Eve 12-5
  • Christmas Day Closed
  • New Years Day Closed

Otherwise regular hours Tuesday--Saturday 12-8.

CHEERS and PEACE ON EARTH!

11/24/2015 Happy Thanksgiving!

  Been an age since I've posted. Quick update with life and Bistro...  Baby boy (Owen Scott Boley) is perfect, and a perfect handful of mischief.  Crawling with multiple gears and the ability to shift into overdrive, while threatening to stand up any day at 8 months of age.  The Bistro is open Tuesday through Saturday and we've finally found a balance we (meaning mostly me) am able to keep up with.  I appologize for all the closures that took place this summer. I'm still in need of staff but have a core group and am building towards a better summer next year.  I put most of my eggs in one individual last year and when that went south, I was unable to pick up all the hours that crashed into my lap.

  Happy Thanksgiving to all our faithful locals and their traveling families!  We will be open a normal week with the exception of Thanksgiving day.  Just to reiderate, open Tuesday, Wednesday, Friday, and Saturday.  I have a variety of dinner specials and am eagerly awaiting crab season, keeping my fingers crossed for a decent crab season.  The Bistro has a cheesy potato soup and a southwest tomato-turkey soup on the board today. Hope to see you!

8/6 Closed for a few

I regret to say that we have really struggled with staffing this summer and will need to close for a few days. We will be closed 8/7 to 8/12.  We will be changing our hours to Tuesday-Saturday 12-7 once we reopen.  We wish it wasn't so but this is what we can do.  Thanks for your patience and understanding.

Evan

 

7/10 Summer Craz

Well it's been awhile since we posted last.  After the birth of our son in March we hit the ground running and haven't had a chance to breathe.  Since then we have updated our menu and now feature a set dinner menu.  It's been a crazy summer so far and shows no signs of stopping.  We are currently understaffed due to injuries, misplaced placed work ethic in young people, and a general shortage of anyone worth a shitake!  We will be closed this Saturday, July 11 but will be back on Monday.  Sorry for the inconvience but I am a shell of a human right now and need a day off.

Sincerely,

Evan (aka Not-Superman)

3/5 Anticipating a New Arrival!

In anticipation of the arrival of a new member of our family will be closing the restuarant starting Friday 3/6/15.  We expect to be closed about two weeks opening in time for Spring Break, but we also are going to take the time to get to know our little one once he/she arrives.  We appreciate all of our customers whom have wished us luck during this time and don't worry we will miss you a little too during our time off.  See you soon!

Cheers!

Chef Evan and his wife Erin

Valentine's Day

Hello to all you Lovers out there.  Bring that important someone or ones to the Bistro tomorrow for a great meal!  Here's some of what we should have on the Specials board for dinner, be aware that it may change a little as we make things fresh but this is the plan so far...

APPETIZER

  • CHEDDAR BREWHOUSE MUSSELS

DINNER

  • GRILLED ALBACORE TUNA LOINS, MARINATED IN CHEF'S SPECIAL SAUCE, GRILLED and SERVED WITH A BEET SALAD
  • LAMB BURGER with HERBED CHEESE and RED WINE SAUCE
  • LING COD FISH and CHIPS
  • BRAZILIAN STEAK SANDWICH with CHIMICHURRI and CORN RELISH
  • PEAR GORGONZOLA SALAD with GRILLED CHICKEN OPTION

DESSERT

  • MINT CHOCOLATE CHIP, HE-MAN STOUT ICE CREAM FLOAT

RESERVATIONS ARE TAKEN AND WELCOME--HOPE TO SEE YOU!

A Temporary Farewell to Mondays!

I hate to inform you that the bistro will be forced to close mondays for the foreseeable future.  Yes, it's awful, but at the present time I'm severely short staffed on the kitchen side of the counter.  I am the only cook available to base open hours upon.  Even ignoring that I have a baby headed my way in 6 weeks, I need a day to organize bills and keep pace with the business side of the bistro as well.  This is a short term case only and will change once I've found reliable kitchen staff that I'm comfortable leaving the building with (may be 1 month or 5?)  It takes about 3 weeks to train someone once they're onboard.  This is a backlash of how much of the menu building blocks are made in house!  There's a price for flavors that don't fall off the tailgate of your typical refrigerated delivery truck. We are currently accepting applications for staff!

 

 

Closed Monday 1/12

We will be closed Monday 1/12!  I'm in the process of making TOM KA GAI (a coconut chicken soup) and SALMON CHOWDER.  The smoker will produce another batch of ST. LOUIS RIBS magically on wednesday!  My focus will shift to more variety in the dinner menu area over the next month.I will do better at having salad specials!  All things holy do not have to be made with butter and cream!  (just most of them..) I'm also planning a AUTUMN CABBAGE AND SMOKED MEAT BORSCHT later in the week... 

Looking forward to 2015 and another year of awsome local support!  C u in the Bistro...

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