I had the addresses of two Newport, OR, restaurants as possibilities for our post-aquarium lunch. But then, as we were leaving the aquarium, I picked up a copy of the Newport guide and opened it to an article entitled “Forever Funky” describing Newport’s Nye Beach area.
“Café Mundo’s front gate is tall, wooden and weathered, like the entrance to a secret garden of delights.
But while Café Mundo has grown, one thing hasn’t changed. Open the gate, and you’ll find a destination that reflects the world view and the circle of friends, possessed by owners Laurie and Greg Card…” (Niki Price at oregoncoasttoday.com).
“Ever been in a restaurant that reminds you of the place you ate at last week? That won't happen at Cafe Mundo…. The eclectic cafe was started nine years ago by Greg and Laurie Card, on an open lot where they parked a food trailer that they had purchased in Portland. This, essentially, gave them a three-month season, when it is bearable to dine outdoors a block from the Pacific in Oregon” (Terry Richard for The Oregonian).
“…Greg cultivated the outdoor atmosphere. He camouflaged the fence with yards of netting, found objects and donated art, and created an awning with an abandoned, painted satellite dish. He planted the oft-admired Mundo garden, hung light strings and placed woodstoves about the yard to help warm the coastal air” (Niki Price at oregoncoasttoday).
With the help of family and friends, in 2007, Laurie and Greg moved into a vaulted two-story space with indoor seating for about sixty.
And in the sea of hand-painted table tops sat one lone table covered with what my mother would have called oil cloth. Are any of you old enough to remember oil cloth?
Chuck ordered the Double Angus Burger—a grilled free-range McK Ranch patty (grass fed without added growth hormones or antibiotics), Tillamook cheddar, lettuce, tomato, pickles, ketchup, and mustard.
With my sandwich, I ordered the day’s soup—Chicken Paprika. Or at least that is what I thought our server said.
I ordered the Albacore Burger that was a slice of grilled albacore tuna that was about a third-of-an-inch thick and served on a toasted bun with lettuce, tomato, and wasabi mayonnaise.
Both sandwiches came with a small side salad of mixed greens, red cabbage, carrot, and cucumber. (Have I ever told you that Chuck doesn’t eat cucumbers? So these made their way onto my plate. Kind of like how his mushrooms usually do.) “…The salads are made with mostly organic, locally grown vegetables with a dressing that might have magical powers. ‘Our poppy seed dressing makes kids eat salad. It’s been our dressing for the past 10 years, and teenagers eat bottles of it,’ the chef said. ‘It works, even for adults that normally don’t eat salad’” (Niki Price at oregoncoasttoday).
What a great lunch stop! We found 5.0 Addie atmosphere along with 4.5 Addie food. What more can you ask. Well, maybe that the sentiment of this bumper be true.