ended at Pacific City, Oregon and the site of our intended lunch destination – the Pelican Pub & Brewery.
We decided to forgo photographing Haystack Rock until after lunch and proceeded inside where we learned that there would be a half hour to forty-five minute wait for a table. This is a weekday! This is October!! Where did all these people come from? And, of course, the waiting area is part of the pub’s “store” where one can purchase sundry Pelican Pub related items.
“While at the conference it occurred to Mary that there might be a brewer there that might be interested in joining the Pelican Pub & Brewery. On a hand-written 3 x 5 note card tacked to a bulletin board, Mary scribbled the details of what they were looking for.
“It was this note card that caught Darron Welch's attention. After several eager phone calls to Jeff and Mary, Darron and his fiancé moved to Pacific City and Darron began brewing test batches of beer down the street in mini-storage units while the Pelican was under construction.
So each of us ordered the recommended beer for one of our dishes. My beer was one of the 2013 Bronze Medal winners—the Doryman's Dark Ale—that is described at ratebeer.com as having “…a dark brown color, with a balanced aroma of roasted malts and Northwest-grown hops. The sweetness of the ale, crystal, and chocolate malts blend beautifully with the assertive flavors of Cascade and Mt. Hood hops.”
Chuck selected another of that year’s Bronze Medal recipients—the Kiwanda Cream Ale—that is described at ratebeer.com as “…pale gold with a fruity, floral hop aroma. A sweet malty flavor and a smooth dry finish round out this tasty, refreshing brew!”
I began with a cup of the Tsunami Stout Chili which is described on the menu as being made with “tender pieces of pork and beef, ancho and pablano chilies, black and kidney beans, and is topped with Tillamook cheese and green onions.”
Chuck started with a cup of the pub’s “award winning” clam chowder that was thick with clams, potatoes, onions, celery and—most important, pepper bacon—in a rich base containing heavy cream, butter, and clam base.
Had we stopped with the beer, chile, and chowder, we would have walked away happy. But we didn’t stop there, and this is where our meal fell into the abyss of bad bar food.
We decided to share two appetizers—the Calamari and the seafood quesadilla. Now I am always skeptical of menu descriptions but describing the calamari as: “The best calamari you'll ever have!” was an outright lie.
But if the calamari were bad, the quesadilla was worse. This was to be a “(s)lightly spicy mix of cod, rockfish, salmon, and Oregon pink shrimp with Tillamook Pepperjack, folded into flour and corn mix tortillas, served with pico de gallo and sour cream.”
Good beer. Good chile. Good chowder. Awful calamari and quesadilla. Which, incidentally, came to the table about two minutes after the chile and chowder. All of this adds up to a 2.0 Addies.
And after all of that, by the time we left the restaurant, the light had changed, and we couldn’t even get good photographs of Haystack Rock.
To review the role of Adler, Kitty Humbug, and the Addie rating system, read the November 14, 2011 blog.