Dining Around the Valley

January 25, 2013 (Updated October 14, 2016)
The Dungeness Crab Napoleon from the Painted Lady in Newberg, where the menu showcases the simplicity and quality of local ingredients.

Ready for a getaway to the Willamette Valley? Plan your trip at OregonWineCountry.org.

The best way to end a day of wine tasting in the Willamette Valley is with a delicious dinner. Valley chefs strive to source the freshest local produce, meats and seafood to complement superb local vintages. Get a taste of the valley at these fine restaurants.



Sybaris Bistro calls itself “an eclectic Northwest Bistro.” Chef Matt Bennett has numerous James Beard Award nominations, and his local resume extends to First Burger in downtown Albany.

Try: Vegetarian “haggis” with mashed turnips and potatoes and whiskey mustard cream.


For something sweet or savory, check out Puddin River Chocolates & Wine Bar. In addition to hand-crafted chocolates (including more than 37 truffle flavors to choose from) and a range of desserts, Puddin River features a substantial wine list, a menu of hearty appetizers and a weekly dinner special.

Try: Amish-style home cooked meal, served Thursday through Saturday.


Big River Restaurant and Bar gets grass-fed lamb from Junction City, goat cheese from Sweet Home, Angus beef from Canby and organic produce from Philomath. Clearly, fresh and local come with the territory.

Try: Troll-caught king salmon, Denison Farms delicata squash and new potato homefries with spinach, shallots and salsa verde.


Fine-dining staple Marché serves Northwest cuisine with French flair. The menu features seasonal and local ingredients sourced from a range of local purveyors. Founding chef and owner Stephanie Pearl Kimmel presides in the kitchen of the imaginative restaurant.

Try: Chantrelle mushroom and crème fraîche sauce poured over wood oven-roasted Chinook salmon.


Aspiring to be “refined, modern and American,” The Painted Lady has been praised by Zagat, Sunset magazine and USA Today, among others. The delicious menu is matched by the beauty of the restored Victorian house.

Try: Slow roasted steelhead with wild mushrooms and prosciutto in a white wine cream sauce.


At the Wild Pear Restaurant, a passion for Northwest cuisine is detectable in every dish. The wide range of sandwiches, salads, pizzas and specials is sure to please.

Try: Pizza with pears, candied pecans, blue cheese, chicken and mozzarella on a pesto-brushed crust.

About The

Eileen Garvin
Eileen Garvin lives and writes in Hood River. When she’s not hunched over her keyboard or digging in the garden, you can find her mountain biking, kiteboarding, hiking, skiing or camping somewhere in Oregon.