This farm-to-table bistro is considered by many as one of the finest restaurants in the Willamette Valley. The gourmet menu changes each month using seasonal ingredients such as Dungeness crab boubin blanc (traditional French holiday sausage), stir-fry-shaved cabbage, squid ink pasta and lemongrass cream.
TripAdvisor
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A lovely place to eat for a special occasion
We loved celebrating our anniversary at Sybaris Bistro. It has a lovely atmosphere--upscale without being pretentious. Our server was excellent. I had the sturgeon which I enjoyed. I like to try new foods and when I asked out it, our server described it well, making sure I understood what I was ordering since sturgeon is unlike most fish. I also appreicated that there were plenty of options without gluten. I wish I could remember what my husband ordered--I know he liked it. It's more expensive than the places we usually eat, but worth it for a special occasion.
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Great social conscience, great food.
The owners of this superb restaurant have donated over $500,000 dollars to local charities since opening. Not only do they have a social conscience but they have a great, changed very month to reflect local ingredient availability, menu.
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A solid B- meal - A+ wait staff
The good The beet salad was to die for. The season kielbasa was ok. Like you would get from a butcher shop, not Safeway. The gin Martini was good. The bad The flat iron steak was horrible. That iron only works with a good heart sear. This had no sear at all on it and had the consistency and flavor of liver instead of steak. Given the hype, tonight’s dining experience was quite disappointing. If I had this meal at Applebees, I would have been disappointed.
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Splendid, inventive, attractive menu — frequently changing
Warm welcome on a chill night — very nice. Several big hits for the evening — including “special” savory ham/pork pie, with scant hint of sweet spices; Crater Lake pepper vodka; unbelievably tasty “special” plum pudding, well rounded and richly flavored.
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Hubby discovered this gem, I'm so glad he did! Interesting and unique menu!
Oh my goodness, how do I start this? Guess the first thing is to go online and check out the menu. It changes monthly, so what we had two nights ago may not be on the November menu. Be adventurous and try new foods. The appetizer we had was of venison heart, cooked in the style of (Khata-khat). I've never tasted anything like it, I can't even describe the flavor except incredible. Hubby had the house made Hasenpfeffer sausage meal, amazing flavors, and mine was Bird bigos~, which is like a Polish hunters stew, so tasty Dessert, we shared the hazelnut cake, and my mouth is watering thinking about it! You should really go check this wonderful restaurant out. This place rocks! Cheers