Serving the most upscale cuisine in Manzanita, Blackbird still manages to retain the friendly feel that defines the Oregon Coast. Chef and owner Lee Vance focuses on a fresh seasonal menu, taking advantage of Oregon specialties like Netarts Bay oysters, Dungeness crab, grass-fed beef, community-supported fisheries and farm-fresh produce. The bar mixes a host of classic and specialty cocktails (including the Last Word — a must-have for some), as well as a wine list that pays homage to Europe, South America and the Pacific Northwest. The spare dessert menu is perfectly simple: pot de creme or buttermilk ice cream. It’s open for dinner from 5 p.m. to close; reservations recommended.