Took a nice little breather over Turkey Day and visited the East Coast! Family had a blast and it's a much needed and required break on my part. But I'm ready to jump back in the grind and I have my taste buds aimed at the smoker and getting back into that vein of culinary treats. Recently had the smoker (which resides on the pation) updated with new guts. Should make for a more consistent smoke flavor and an overall increase in quality! I'm excited!
We are currently looking for more staff to build around as we lost a lot of good people this year that will be hard to replace. Planning on Tuesday - Saturdays: 11:30- 7:30. Vanessa, Sergio, & Frankie are still with me so we have a good foundation for the future. We are looking forward to welcoming Kevin Broce into the kitchen in the next week as well!
I'm off to CoosBay after I post this to visit Empire Bakery (and see what they have cooking) and also pick needed items up at Cash n' Carry. Was looking to start the week of exploring some street cart style South American Steak Tacos and a hearty Turkey, Corn Chowder. Weather depending, I'm gonna smoke some St. Louis Ribs early this week and want to try out a Habanero/ Mango BBQ Sauce for those of us with some heat in our veins!
Well it's been an awfully long time since I posted, so sorry about that. The truth is we were so busy this summer that it just didn't happen. We are now back to a bare bones staff and ready for a break. We will be closed from Nov.13- Dec.7 opening Thursday Dec. 8 for regular business hours. See below for the remainder of our holiday schedule. Please note that we will be closing early, 4:00, on Christmas Eve and New Years Eve. We hope that you find time this holiday season to spend time with loved ones...and when you get sick of them come see us. Let a little Barnacle Bistro lighten up your day, CHEERS!
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.
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!
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.
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.
In anticipation of the arrival of a new member of our family will be . We expect to be , 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!
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...
CHEDDAR BREWHOUSE MUSSELS
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
MINT CHOCOLATE CHIP, HE-MAN STOUT ICE CREAM FLOAT
RESERVATIONS ARE TAKEN AND WELCOME--HOPE TO SEE YOU!
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!