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Breakfast, Lunch & Dinner: Lincoln City
Published: 02/14/2013
Iron seared scallops with Chanterelle mushroom, white cheddar and bacon risotto and a Pommery grain mustard buerre blanc at Blackfish Cafe in Lincoln City.
Iron seared scallops with Chanterelle mushroom, white cheddar and bacon risotto and a Pommery grain mustard buerre blanc at Blackfish Cafe in Lincoln City.
Gary Hayes

Can't-miss spots for a day of dining out in Lincoln City

BREAKFAST: Wildflower Grill
This cottage in the north end of Lincoln City has been a go to spot for breakfast in this community for several years. In a setting that overlooks woodlands and wetlands, Wildflower Grill serves up a selection of omelets, benedicts and French toast with a twist, made from their own bread that is dipped in a mixture of eggs, cinnamon and orange juice then grilled golden brown. Eggs Benedict is served with your choice of Cajun, salsa or traditional Hollandaise and other Benedicts include crab, crab cake or Florentine spinach variations. In addition to standard omelet ingredients, Wildflower offers a seafood omelet with crab, shrimp and Hollandaise or a Northwest Omelet with smoked salmon and cream cheese.

LUNCH: Chinook's Seafood Grill
The oceanfront Chinook's Seafood Grill, located in the Chinook Winds Casino Resort Hotel complex has seen a menu make-over by Executive Chef Jack Strong. The Siletz Tribal member returned to the Oregon Coast after culinary experience from several five-diamond restaurants in Washington and Arizona. The lunch menu at Chinook's not only offers casual oceanfront dining, but a nice range of sandwiches and light entree options that are well thought out with some nice choices from the James Beard-nominated chef. Basics are well executed including the chowder, fish and chips and Seafood Louie salad, but I lean toward options like the Salmon BLT, herb seared salmon on Challah bread with garlic aioli and apple wood smoked bacon; or the half-pound buffalo burger with Swiss cheese. Other entrees include Northwest mushroom and pappardelle pasta with roasted garlic, fresh herbs and goat cheese. The lunch portion of Chinook's crab cakes are house made and are served with a creamy lemon aioli and a shaved radish salad.

DINNER: Blackfish Cafe
Chef-owner Rob Pounding of Blackfish Cafe prides himself on sourcing and serving top quality, fresh local products including seafood, produce and meats. The menu changes seasonally to take advantage of the region's freshest ingredients. Preparations may take inspiration from cuisine from around the world or could be considered Northwest nouveau. Salads can range from a traditional Caesar to a Greek salad or a Saigon jumbo prawn and noodle salad. Troll-caught salmon is skillet roasted and basted with a fennel-lime butter and is served with an Oregon blue cheese potato gratin. Locally caught Rockfish is crusted with Parmesan, seared to a crisp crust and served in a buttery sorrel, caper, and shallot sauce. A grilled breast of duck is served with an Oregon wild blackberry and Tawny Port Conserve, a Tillamook vintage white cheddar, sage, and walnut risotto and Granny Smith apples with white cabbage. I can't argue with the Blackfish claim of serving the best clam chowder on the Oregon Coast. A well chosen wine list and specialty cocktails assure you'll find the perfect pairing.

Wildflower Grill
4250 NE Highway 101
(541) 994-9663

Chinook's Seafood Grill
1501 NW 40th Place
(541) 996-5825

Blackfish Cafe
2733 NW Hwy 101
(541) 996-1007

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