Zach's Bistro is a small neighborhood bistro located in Nye Beach (Newport, Oregon), where we are more than just a place to go for special occasions; we are also the perfect place to grab a beer or glass of wine after work or on any occasion. Feel free to come in for small plates and dessert only.

We believe in serving fresh local seasonal food. We consider the impacts food has on the environment and our bodies. Which is why we are mostly seed oil free, minimal avocado use, and Oregon grown hazelnuts, and walnuts are our only nuts used. We also limit refined sugars. Using honey, maple syrup, maple sugar and panela for most of our needs.

Most Beef, pork, chicken, lamb, milk, cream all from Oregon farms, usually farm direct.

We are a chef driven and run restaurant offering a constantly changing table d’hote menu. Whole menu available a la carte.

• AFFORDABLE FARM TO TABLE SHOWCASING THE BOUNTY OF OREGON

• RESERVATIONS RECOMMEND

• 3 COURSE LUNCH STARTING AT $27

• 3 COURSE BRUNCH STARTING AT $21

• 3 COURSE DINNER STARTING AT $48

• 5 COURSE DINNER STARTING AT $67

• CASUAL DRESS CODE, ALL WE ASK IS NO HOLY JEANS.

PHONE: 541-265-2929

Email (please include phone number when emailing): ‪Zachsbistro@gmail.com‬

Location: 614 W. Olive St. Newport, OR 97365 

WE ARE A SCENT FREE ZONE!
We kindly ask no cologne, perfume, patchouli, strong lotions, and other smelly products.  The chef/owner is sensitive to strong smells, and strong smells overtake the dining room and interfere with tasting and smelling our cuisine.

VIEW MENU’S:
(UPDATED NIGHTLY BY 11PM)

5% CASH DISCOUNT
20% SERVICE CHARGE INCLUDED IN ALL PRICING.

BRUNCH LUNCH DINNER BEVERAGES

IN ADDITION TO OUR REGULAR DINNER MENU WE OFFER A FEW SPECIALS. **Weekday Specials, Pairing Dinners, Special Dinners and Theme Nights require reservations and preorders. GO TO OUR HOURS/SPECIALS PAGE FOR MORE INFORMATION.

• ITALIAN MONDAY (also available Monday lunch)

• SCHNITZEL TUESDAY

• SHEPHERDS PIE/MEATBALL WEDNESDAY

• SPANISH THURSDAYS

• 2nd Friday Greek (also available Friday lunch)

• 3rd Friday Pairing Dinner

• 4th Friday Seafood Fest

• Mardi Gras, St. Patricks Day, Mardi Gras

FEAST OF SEVEN FISHES
Friday, 5th december

Pre order due by Tuesday the 2nd of December at 9pm. Reservations after this time subject ot availability, please inquire.

To pre-order please email zachsbistro@gmail.com. Please include dietary restrictions with preorder.

If choosing takeout we will text an invoice Tuesday to complete payment. **3, 5, and 7 are available for take out and will be packaged family style.

Dine in 5pm, 6:45pm, 7:4pm. Takeout time 4:45. Saturday lunch at 1:30pm also possible.

***Everything available gluten free.

Designed for 1 person. no substitutions or changes.

9 course can be shared among 2 people.

Modifications possible for dietary restrictions, please inquire. Can be pescatarian or dairy free. 3 and 5 course can be done shellfish free

*People can choose different course options, but similar items are all sent out at the same time. This may mean somebody with a lesser course will have 2-4 courses without food.

*****Menu is a rough draft and subject to change depending on seafood availability.

We will email everyone on the 3rd to confirm your reservation and order. If you don’t hear from us please reach out.

All served with with Zuppa Inglese.

9 course: $86 add wine pairings 54

1st: whipped bacala, artichoke, Crostini

2nd: baked cockles with pancetta

3rd: spaghetti with uni

4th: fried fish with agrodolce

5th: seared scallops

6th: crab cake with daily prep

7th: octopus salad

8th: cioppino (fish, shrimp, mussels)

7 Course $76 add wine pairings 46

1st: whipped bacala, Crostini, artichoke

2nd: spaghetti with uni

3rd: fried fish with agrodolce

4th: seared scallops

5th: crab cake with daily prep

6th: cioppino (fish, shrimp, mussels, cockles)

5 course $65 add wine pairings 46

1st: whipped bacala, crostini, artichoke

2nd: spaghetti with uni

3rd: seared Scallops

4th: cioppino (fish, shrimp, mussels, cockles)

3 Course $55 add wine pairings 46

1st: Spaghetti with uni

2nd: cioppino (fish, shrimp, mussels, cockles)

**pricing and menu subject to change 

HOURS/SPECIALS

**VIEW THE CALENDAR BELOW FOR DINE-IN HOURS/SEATING TIMES AND SPECIAL DINNERS.

**Weekday Specials, Pairing Dinners, Special Dinners and Theme Nights require reservations and preorders. Click the event for more information.

We prefer reservations and typically seat at specific seating times; however, we will take walk-ins and last minute reservations as available.

We recommend reservations by 8pm the night before so we can plan accordingly.

Menu’s updated by 11pm for following day.

Takeout Available:
**Other times may be available dependent on dine-in business.


Takeout Dinner: 4:45pm daily
8:15pm Sunday and Monday
8:15pm-10:15pm Friday and Saturday
additional times may be available depending on dine-in business
*30 minutes advanced ordering required

Takeout Brunch: 10am (Friday, Sunday, Monday)
Takeout Lunch: 12:15pm (Friday, Saturday, Sunday, Monday)

*For Mobile Viewing: We recommend clicking the calendar icon in the top right corner and clicking to view it as a schedule to see all seating times.

Purple=Seating Times Light Blue=Weekday Specials Red=Pairing Dinners Green=Special Dinners/Theme Nights

**Special dinners, weekday specials, and pairing dinners are in addition to our regular menu and require preorder/reservations. Please click on calendar event for more information.

**Accurate thru December 17th, 2026. Still finalising hours December 19th-30th. Open New Years Eve.

Hours/Seating Times subject to change.

SOURCING:

We are a Farm to Table Restaurant sourcing from Oregon as much as possible.

• All Oregon Wine List

• Beer and Cider From Oregon (occasionally we will put on something fun from elsewhere

• Fish, Crab, and Bay Shrimp Local. Sometimes we venture out and offer an exotic fish.

• Oregon Spirits

• Pork-Oregon-Lonely Lane, Walker Farms, or Heritage Farms NW

• 100% Grass Fed and Finished Beef -Oregon, Lonely Lane Farm

• Lamb-Oregon, Grass Fed -Walker Farms or Lonely Lane Farm

• Pekin Duck-Oregon non-gmo soy free corn free-Fog Hollow Farm

• Chicken-Oregon non-gmo soy free corn free-Fog Hollow Farm

• Eggs-Oregon organic, soy free corn free-Lady B Farms

• Antelope, Venison, Elk-Texas Field harvested-Broken Arrow Ranch

• A2 Milk-Oregon Treated as organic but will give medicine-Rising Sun

• Produce from Varying Farms Including:

  • Goodfoot

  • Riverland Family Farms

  • Pablo Munoz

  • Siri and Sons

  • Agricultural Developement Group

  • Groundworks Organic

  • Berkey’s Berries

  • La Mancha Orchards

• Northwest Grown Beans, legumes, Quinoa and Wild Rice

GIFT CARDS:

Gift CARDS are available in any amount. gift CARDS never expire.


We can also offer a gift certificate with no set amount. We will mail a gift certificate with dinner for # of people in the amount. We must have the full name for the recipent to match it for when they make a reservation. The day of usage we will call you to authorize your credit card. credit card will be charged once the table is complete and we will email or text reciept. email zachsbistro@gmail to order. Please include phone number when emailing.

Private parties/catering

We take large groups up t0 30 for whatever the occasion is. We normally operate as a one man restaurant but for groups of 10 or more we will have a server.

Menu and all price points accomodated. Full Bar available and custom wine list, cocktails, beer accomodated. Whether you want just appetizers or just desserts or a full 5 course dinner we can do anything. Just let us know what you are thinking.

We take groups for business meetings, rehearsal dinners, family reunions, tour groups, get togethers or whatever. No Room rental fee ever.

We do a little bit of catering. Boxed breakfasts, lunches, dinners. Plus heat and serve or hot and ready catering available for pickup.

Email zachsbistro@gmail.com for more information.

Serving Nye Beach since 2013
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Zach's Bistro is a neighborhood bistro  located in Nye Beach where we are more than just a place to go for special occasions; we are also the perfect place to grab a beer or glass of wine after work or on any occasion. Featuring a mostly Oregon beverage program including wines, spirits, and draft beer and cider. Sourcing as much as we can from Oregon and the Pacific Northwest our menu's are a constant rotation of what is in season and the mood and whim of the chef. 


Chef Zachary Wellman graduated with "honors" from Johnson and Wales University in Denver, Colorado with an Associate of Applied Science, Culinary Arts Degree in May of 2005.  He received his Bachelor's of Science, Food Service Management in November of 2006 also with "honors".

He did his culinary internship at the Polynesian Resort at Walt Disney World. During the summers of 2004, 2005, 2007, and 2008, he worked at Devon Yacht Club in Amagansett, New York.  During two of these summers,  he also moonlighted at a popular bakery on Long Island.

Chef Zach has traveled near and far gaining food service experience. He hosted, expedited, and waited tables at a family restaurant in Boulder, CO. He worked in food services for Raytheon Polar at McMurdo Station, Antarctica. He returned from 25 months of Peace Corps Service in Mongolia at the end of July 2011.