Bistro

This unassuming place is something special, and a "must" if you enjoy food and are anywhere remotely close. It is, in my opinion, a Michelin food experience without the pretentiousness that sometimes comes along with obtaining a star. We came here in July visiting friends and looking for a place to eat. We're from the tri-state area (near NYC) and are used to a variety of good food. From the menu descriptions alone, we were able to tell that this is a restaurant which cares about the food they are serving. We called hoping we would be able to get reservations and were delighted when JJ said they would be able to fit us in. The atmosphere is upscale without feeling gaudy or gauche. It feels like you were invited over to share dinner in a friend's home. The wait staff was relaxed, friendly, and talking with each other and customers with smiles on their faces. Our waitress knew the menu and genuinely seemed to enjoy working there. We were served warm olive bread and butter. The first bite again hinting that we had run into something special. It was handmade, and heavy, not cheap white bread meant to just fill you up and justify costs. While we were looking over the menu our waitressed discussed a little bit about each item and let us know that "Chef" is involved in crafting of dishes from beginning to end starting with sourcing ingredients himself and sees it all the way through to plating. Menu items are based on what is available. While this is customary in many of the higher end restaurants we've been to I still was a bit concerned that this was a story for the customers meant to frame the meal. I was wrong. For the appetizers we chose the Fresh Creamy Torn Burrata and the Fresh Herb Brined "Mary's" Duck Confit. Burrata is one of those things that shouldn't be hard to get right, but plenty of places are bad at it. They either under or overcook it leading to it either being a watered-down mess or... just mozzarella. Not only was it cooked perfectly, but the flavors paired with it via the "cured" tomatoes, lemon basil olive oil, and house balsamic vinegar were incredible. This wasn't just stuff thrown together to make another boring caprese appetizer, each item had been prepared -- and in some cases flavored -- beforehand. The Duck Confit was divine. I was worried that the orange or the cognac would be too forward but there was enough flavor there to notice them without overwhelming the flavor from the duck itself. For entrees I had the Furikake Crust "Yellowtail" Sushi Grade Ahi Tuna. Seared tuna is probably one of my favorite dishes and I've experienced too many to recall. Let's just say I remember this one. It's not the tuna that makes this dish great; again, it is apparent that there is an attention to flavors. Mirin and mango glaze enhance the flavors of the Tuna while not being overwhelming. It was set on Jasmine Rice and came with seaweed salad and pickled ginger. My girlfriend had the Apple Cider Brined Pork Chop. I barely got to taste it because she didn't want to share any! From the small taste I got it too was perfectly cooked and again while "apple" and "pork" is a common combination this was done well. At some point during the meal I looked up the website for Bistro to find out what the heck was going on. We were absolutely unprepared for the quality and presentation of the food being served. It's three quarters of the way down the about page before you read anything about Chef Jack or any of his accomplishments. In Short: The guy is a world class chef. To me this is a sign of humility, especially coming from an area where plenty of restaurants have "by Chef XY" slapped on their menus and websites as if the fact that they've been on television means the food will be good. I just wanted to say to Chef Jack and his staff that what you are doing here is something special. I truly appreciate the attention to the food being served and the way you all made it feel like we had been invited into a friend's home to have a meal made with love.

Update: I was not informed of the special Cannon Beach sales tax until the business clarified with their reply. With that in mind, this place is definitely worth a try again. Their offerings and quality are on the upper end for this area. Good place for a special occasion, just remember to reserve ahead. Original Review: Clams had a watery, off putting taste but the duck confit and steak was good. The service was ok. I'm giving an overall low rating because I noticed that they included sales tax to our total in a no sales tax state. We were out on a birthday date and didn't notice until later on our receipt.

Everything was perfect. We walked in right at open without a reservation and they were able to accommodate us. The service was wonderful, the food was delicious and the atmosphere was right where it needed to be. I got to overhear the chef have a conversation that included his dessert. Which was a cheesecake with chocolate Gamache and an apple gelee. Every part of our meals were savored in delicious bites. I admit being skeptical to the Vietnamese caramel chicken, but it was flavorful in the best amount of way with the fish sauce, to the presentation and especially the slaw topping seasoned and complimented with the best ingredients. I didn't even have leftovers.

Live music, delicious food, wonderful atmosphere. Maybe some of the best seafood I've ever had. Great cocktails too!

Wonderful little bistro tucked into the bustling Cannon Beach main street. It’s cozy and classy and the food is delicious and expertly prepared by Chef Jack, with the front of the house run by partner JJ (who is lovely and welcoming rom the moment you walk in the door). We had tasty cocktails, crab cakes and fig & beet salad to start, halibut and cioppino for mains, crème brûlée for dessert. It was a completely lovely evening! First time we’ve been there but we will be back and we’re telling our reindeer they must eat here too! Make a reservation. They were packed the night we dined there and we can see why.