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

CHECK OUT OUR ST. PATRICKS DAY, MARDI GRAS, THEMED FRIDAY, PAIRING DINNER MENU’S ON OUR HOURS/EVENTS PAGE.

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.

HOURS/SPECIALS

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

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

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

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

Dinner: 4:45pm, 8:15pm nightly
8:15pm-10:15pm Friday and Saturday

Brunch: 10am
Lunch: 12:15pm

Increased brunch and Dinner dine-in hours June 13th-August 31st.

**Accurate thru January 5th, 2026.
Hours/Seating Times subject to change.

*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

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.

**Doors are unlocked 5 minutes before first seating.

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 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.

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

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.

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 Tuesday)

All items will need to be pre-ordered by Sunday the 9th 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.

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 Wednesday)

All items will need to be pre-ordered by Saturday the 1st of March at 9pm. To pre-order email zachsbistro@gmail.com or text 541-265-2929.

**Pricing subject to change.

***Everything available gluten free; other dietary restrictions accomodated.

***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.