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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We'll be back!
My son and daughter-in-law treated me to dinner out, and what a treat it was! The salad was wonderful. They chose the dill and marinated steelhead with brown rice and broccoli velvet, while I chose the grilled USDA prime flatiron steak with horseradish mashed potatoes and garlic-herb sour cream. Both were cooked to perfection and very attractively plated. My compliments to the chef! We thought we'd have room for dessert, so ordered the chocolate hazelnut cake. Talk about rich! While I couldn't even eat half of it, what I brought home will certainly be enjoyed after dinner tomorrow! I understand the menu changes each month and look forward to going back to try out a new dish. Our waitress was also very attentive and personable, making for a very nice dining experience.
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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.