BRUNCH, LUNCH, AND DINNER MAIN COURSES STARTING AT $21 INCLUSIVE (5% CASH DISCOUNT)

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 avoid refined sugars. Using honey, maple syrup, maple sugar and panela for all our needs.

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.

  • A LA CARTE AND PRIX FIXE MENUS

  • DIETARY RESTRICTION FRIENDLY

  • WHOLE MENU AVAILABLE GLUTEN FREE

  • ORGANIC PRODUCE, LOCAL WHENEVER WE CAN

  • LIMITED SEED OILS

  • LIMITED CORN/SOY BYPRODUCTS

  • 5% CASH DISCOUNT

  • PRICING IS INCLUSIVE WITH SERVICE CHARGE

  • 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.



CALL or text: 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
HAPPY HOUR (Happy Hour is wine bottle specials, beer of the day, plus rotating food specials)

IN ADDITION TO OUR REGULAR DINNER MENU WE OFFER A FEW WEEKLY SPECIALS. CLICK THE LINK BELOW FOR MENUS AND PREORDERING INFORMATION (INCLUDING CUT OFF TIME). WEEKLY SPECIALS ARE ONLY AVAILABLE BY PREORDER (cutoffs vary depending on special, check each special for cutoff information).

CALL or text: 541-265-2929‬

Email: ‪Zachsbistro@gmail.com‬

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

We are reservation driven, but we will seat walk ins and last minute reservations as available.

We recommend reservations by 9pm the night before so we can plan accordingly.

**Vacation days and no brunch/lunch days posted below.

Dine-in Brunch:
Friday thru Monday 9:30am, 10:15am, 11am

Dine-in Lunch:
Friday thru Monday
12:30, 1:30pm, 2:30pm

Dine-in Happy Hour/Early Bird:
Friday-Monday 3:45, 4pm
walk-ins accepted, if space

DINE-IN DINNER:

Sunday, Monday, Friday:
5pm, 6:15pm, 7:45pm, 8:45pm

Tuesday, Thursday:
5pm, 6:15pm, 7:45pm

Wednesday:
5pm, 6:30pm

Friday, Saturday
5pm, 6:15pm, 7:45pm, 8:45pm, 9pm-10:15pm

Takeout Brunch:
Friday thru Monday 9:15am

Takeout Lunch:
Friday thru Monday 12:15pm

Takeout Dinner:
Daily: 4:45PM

additional takeout times may be available depending on dine in business. Takeout may be available past last dine-in seating please inquire.
**takeout must be ordered at least 30 minutes prior to pickup time.

UPCOMING CLOSURES:
February 17th, 2025-February 26th, 2025
March 6th, 2025
April 10th, 2025
April 22nd, 2025-May 7th, 2025
May 29th, 2025
June 22nd, 2025-July 4th, 2025
July 17th, 2025-July 22nd, 2025
August 7th, 2025
September 22nd-4th, 2025

ADDITIONAL 5-6 day closure in July and August, dates finalised soon!

NO BRUNCH/LUNCH DAYS:

RESERVATIONS

RESERVATIONS CUTOFF 15 MINUTES PRIOR TO SEATING TIME.

PLEASE NOTE FOR PAC ATTENDEES GOING TO A 7PM SHOW WE ASK THAT YOU ARRIVE AT 4:45PM SO YOU CAN HAVE A LEISURELY DINNER.

IF YOU ARE GOING TO THE PAC for 7pm SHOW AND CAN’T MAKE 4;45PM, ARRIVE NO LATER THEN 5:15PM AND PLEASE PREORDER FOOD BY 2PM THE DAY OF RESERVATION.

FOR THOSE GOING TO SYMPHONY AND WANT TO MAKE THE TALK AT 6:45 WE ASK THAT YOU PREORDER AND ARRIVE AT 4:45PM. Please note talk when making your reservation.

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.

Groups of 7 or more available by phone 541-265-2929 or email zachsbistro@gmail.com. Deposit is required.

** We recommend reservations by 9pm the night before for those with dietary restrictions/preferences beyond gluten free.

*****PLEASE NOTE THERE IS A GLITCH IN THE RESERVATION. SAME DAY RESERVATIONS ATER 5PM DON’T NOTIFY US OF NEW RESERVATIONS. PLEASE MAKE SURE TO MENTION RESERVATION WHEN ARRIVING.

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

  • 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 CERTIFICATES:

Gift certificates are available in $5 increments, for any amount. gift certificates never expire.

gift certificates mailed every tuesday and thursday.

We can send a temporary digital gift certifcate christmas eve early afternoon, while the physical one is in the mail.

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.

THEATER SPECIALS (VALID FOR ALL PAC EVENTS):
VALID BRUNCH, LUNCH AND DINNER

PRE-SHOW: 3oz glass of house white, house red, , beer (select options only), NA wine. $20 minimum purchase required. Reservations and food preorder by 2pm required. MUST SHOW SAME DAY TICKET STUB

POST-SHOW: Free 3oz glass of house white, red, sparkling wine, or 3 oz na sparkling wine with any full sized first course, cheese, or dessert purchase. Reservations and preorders not required at this time but may be in the future. MUST SHOW SAME DAY TICKET STUB.

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, get togethers or whatever. No room deposit or food minimums Tuesday-Thursday before 3pm. Low food/room minimums till 4pm Friday-Monday.

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.

BEER/WINE/CIDER PAIRING DINNERS

Takeout available, packaged family style available for pickup AT 4:45PM. NUMBER OF WINE/CIDER/BEER WILL BE CHANGED FOR TAKEOUT. WE WILL REACH OUT TO CONFIRM.

Make reservations using form below.

Dietary restriction friendly. Can be gluten free.

ALL DINNERS ON TUESDAYS.

WINE AND CIDER DINNERS AVAILABLE AT 5PM, 6PM, OR 7:45PM SEATING. BEER DINNERS WILL BE 1 SEATING TIME TO TBD BASED ON PARTICIPANTS.

WE reccomend reservations by the preceding tuesday for all dinners AS we will need to order alcohol the end of the week

some spots may be available the week of the dinner.

pricing may go up for those reserving after the preceding tuesday.


Sparkling wine DINNER, TUESDAY 11th FEBRUARY.

5—8 SMALL PLATE TASTING PAIRED WITH SPARKLING WINES. SPARKLING WINES FROM OREGON AND AROUND THE WORLD!

** Non Alcoholic and no BEER options.

$88 per person with wine pairings
$88 with non alcoholic wine PAIRINGS
$59 per person without pairings

pricing inclusive with service charge

MEAD DINNER, TUESDAY 11th MARCH.

5—8 SMALL PLATE TASTING PAIRED WITH SPARKLING WINES. SPARKLING WINES FROM OREGON AND AROUND THE WORLD!

** Non Alcoholic and no MEAD options.

$88 per person with mead pairings
$74 with non alcoholic beer PAIRINGS
$59 per person without pairings

pricing inclusive with service charge

CIder DINNER, TUESDAY 15th APRIL.

5—8 SMALL PLATE TASTING PAIRED WITH SPARKLING WINES. SPARKLING WINES FROM OREGON AND AROUND THE WORLD!

** Non Alcoholic and no CIDER options.

$82 per person with cider pairings
$74 with non alcoholic BEER/Cider PAIRINGS
$59 per person without pairings

pricing inclusive with service charge

BEER DINNER, TUESDAY 20th MAY

5—8 SMALL PLATE TASTING PAIRED WITH BEERS FROM A CERTAIN REGION (STATE, COUNTRY ETC). REGION DECIDED WEEK BEFORE THE DINNER AFTER BEER IS BROUGHT IN HOUSE.

** Non Alcoholic and no BEER options.

$79 per person with BEER pairings
$74 with non alcoholic BEER PAIRINGS
$59 per person without pairings

pricing inclusive with service charge


4TH FRIDAY seafood fest

JANUARY 24TH
MARCH 28TH
MAY 23RD

To pre-order please use form below. All food items must be preordered by 9pm on Tuesday the week of seafood fest. Last minute reservations/orders may be accomodated.

If choosing takeout we will text an invoice to you early afternoon on theme day for you to complete payment before pickup. Dine in at 2:30pm,5pm, 6pm, and 7:45pm. Take out at 4:45pm (inquire for other take out pickup options including possibly Saturday)

**Pricing subject to change

Most portion 1oz-2oz

***Everything available gluten free.

MArdi Gras
TUESDAY, MARCH 4th

Whole menu available for dine or take out.

Dine in at 3pm, 5pm and 6pm and 7:45pm. Take out at 4:45pm (inquire for other take out pickup options including possibly Saturday)

All items will need to be pre-ordered by Thursday the 8th of February at 11am. To pre-order email zachsbistro@gmail.com or text 541-265-2929.

**Pricing subject to change.

***Everything available gluten free.

***Email zachsbistro@gmail.com or text 541-265-2929 to order.

Option 1 $58:

muffaletta crostini

1lbs fresh crawfish boil, potatoes, andouille; maque choux

New Orleans Dessert Trio

Option 2 $42:

Muffaletta Crostini

Chicken and Andouille Gumbo

New Orleans Dessert Trio

Option 3 $58:

Muffaletta crostini

Chicken and Andouille Gumbo

.75lb crawfish boil, potatoes; maque choux

New Orleans Dessert Trio

Option 4 $41:

seasonal salad

vegan tempeh gumbo

vegan dessert duo: banans foster, chocolate bread pudding with caramel, and vegan ice cream, filberts

**Price includes service charge

**pricing and menu subject to change.

St. patricks day
MONDAY, March 17th $56 per person

Whole menu available for dine or take out.

If choosing takeout we will text an invoice to you on Tuesday before pickup to complete payment. Dine in at 5pm, 6pm and 7:45pm. Take out at 4:45pm (inquire for other take out pickup options including possibly Saturday)

All items will need to be pre-ordered by Monday the 3rd at 9pm. To pre-order please use form below.

***Everything available gluten free. ****Pricing inclusive with service charge.

1st: smoked salmon, cream cheese, irish brown bread

2nd: classic irish salad (beets, greens, egg, crème fraiche dressing)

Soda bread

3rrd: Rosemary and Garlic Roasted Oregon Leg of Lamb, Champ, peas and broccoli, roasted root vegetables

4th: hot apple tart with custard and cream

**pricing and menu subject to change.

GREEK NIGHT Friday, December 13th

Whole menu available for dine or take out.

***Everything available gluten free.

All food items will need to be pre-ordered by Tuesday the 10th at 9pm. Wines only available if orders are placed by Friday the 6th.

aVAILABLE ALL LUNCH, AND DINNER DINE-IN SEATINGS. TAKEOUT AT 4:45PM PICKUP.

Starters:
Batasaria: Greek Spinach Pie 12
GREEK Beet Salad 11.5
greek fish stew 12
keftedes (pork and beef meat meatballs), tatziki 10
bakaliaros skordalia (fried fish with garlic sauce) 8.5

Main:

Lamb gyro, greens, onion, tzatziki, greek potatoes 23 add feta 3
marinated tempeh gyro, greens, onion, tomato, tatzizi, greek potatoes 23
fresh fish psari plaki, rice, veg 27
lamb moussaka, veg* 23
tempeh moussaka, veg 21

Desserts:

Karythopita (spiced walnut cake), rosewater ice cream, cranberry 13

GREEK MOVING TO 1ST FRIDAY’S IN FEBRUARY!

Menu posted the preceding Friday:

UPCOMING GREEK NIGHTS
FEBRUARY 7th
MARCH 7th
APRIL 4TH
JUNE 6TH
AUGUST 1ST
SEPTEMBER 5TH

**pricing and menu subject to change.

 

Serving Nye Beach since 2013
—

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.

 Farms/Ranchers/Purveyors

Riverland Family Farms (Corvallis)
Heritage Farms NW  (Falls City)
Rising Sun Dairy (Turner)
Goodfoot Farm (Philomath)
Thistle Family Farms (Creswell)
Frog Hollow
Lil-Swiss (Waldport)
Lonely Lane Farm (Mt. Angel)
Chelsea Rose Seafood (Newport)
Noble Coffee (Ashland)
Suttle Tea (Bend)