Restaurant Beck is quite unique — and one the most unusual things about it is its address. Sure, we have good restaurants all over the state of Oregon — from Eugene to Cannon Beach, even the best Japanese restaurant is in Beaverton, not Portland. But to have one of Food & Wine’s Best New Chefs cooking in Depoe Bay (population approximately 1,400) is really a strange thing to contemplate.
But, it’s true. Chef Justin Wills is turning out some amazing food in a tiny town (which is situated between Newport and Lincoln City) and people are willing to make the trek to
see eat it for themselves. If you don’t believe me, check out the accolades he has received (most recently a James Beard nomination).
So, when my husband and I made our journey to the coast last weekend, he surprised me with reservations at this lovely little spot.
From the second we sat down at our table, I was in love:
From that view, we moved on to these views, courtesy of the 7-course Chef’s Tasting Menu:
The only one I’m going to really describe is the first course (also pictured at the beginning of this post) because it involved a fascinating ingredient — one I had been wanting to try for years: the Australian finger lime.
Here’s the dish with the pulp of the finger lime squeezed out:
Now, without further ado, the next six courses:
All in all, an excellent meal accompanied by some fabulous wines and, of course, my favorite person in the whole world. Afterwards, we stepped onto the deck to get one last whiff of ocean air before heading home to the city.