Great lunch in Astoria!
I found South Bay Wild online, when looking for a restaurant along the north shore of Oregon that has poké and/or ceviche. They have both! My search told me they were a local family owned and run seafood spot with what I was looking for, so the next time I was shopping in Astoria I stopped by. Glad I did.
The restaurant is comfortable and unassuming. The entry takes you to the cashier/host area in front of the kitchen. They have a main, downstairs dining area in the next room, and another upstairs, above the kitchen.
I was in on an early Saturday afternoon, so it wasn't very busy. There were probably 12-15 patrons at the time. The host was friendly and efficient and they set a table up right away. It was clean and on my way I didn't see any tables waiting to be bussed. The place is well-kept.
I got Tuna Poké with chips, and a cup of seafood chowder. Now I gotta admit right up front that my review of poké is formed by having lived 15 years in Hawai`i. Every good poké spot has it's unique take on the dish, and my memory of typical Island-style poké has patterns of seasoning and flavors that still bias my expectations.
South Bay Wild used albacore tuna - not what I'm accustomed to. The fish (albacore, according to the menu) looked and smelled plenty fresh, which is vital for poké. It's freshness also makes sense since this restaurant is just one part of a business that also includes "a small, family owned & operated commercial fishing vessel harvesting and marketing high quality sustainable seafood." (from the South Bay Wild website) So their reputation lives or dies on the quality of the seafood they present. This more than passed scrutiny.
The poké was a healthy appetizer serving (I believe 4 oz., if I remember correctly) on a bed of lettuce, with chopped scallions and toasted sesame seeds. All good! It was an attractive presentation.
The flavor was sweeter than I expected, so it surprised me. My preference is toward spicier and a little saltier poké, but that's probably because in Hawai`i they often add sea salt and a type of seaweed, and that's just what I'm used to. But again, I realize each restaurant has its own take. I finished it, and enjoyed it. (a friend from Hawai`i who was tracking my visit from afar suggested they may have used an oyster sauce or other sauce with a sweeter base ... The menu indicates it's a tamari and toasted sesame marinade. Without the salt it would naturally taste more sweet) By the time I was done it had grown on me ... I enjoyed it, and definitely could get used to it! One visit just isn't fair.
No hashi (chop sticks) so I used the chips to eat the poké. The chips did not seem to carry much flavor, but that's good because I wouldn't want them to detract or conflict with the poké. These didn't. But eaten alone, I didn't find them all that enticing. (good thing I didn't get them alone, eh?)
Now poké and chowder aren't a normal combination. But it was a chilly day, and hot chowder just sounded good. I also wanted to try something a little more local-style to the Oregon coast - something that I wasn't interpreting through Hawai`i taste buds. Chowder's not much of a thing in my experience in Hawai`i, but it's big along the coaster and I've had it many other places, as well.
My first impression of the chowder was good. I always fear that a chowder will be thickened with corn starch and have that weird texture it brings. None of that here. This chowder was not thickened much, if at all. The flavor was smooth, with enough seafood to taste good, but not be overpowering. Some potato, but not too much. The potato probably added whatever thickening there was. I would have the chowder again, especially to try it in a different season to see how it may change with the catch.
Folks stopped by the table a couple of times to check on how I was doing. They were friendly and not intrusive at all.
