“Depoe Bay was named for Siletz Indian Charles ‘Charley’ Depot who was originally allotted the land in 1894 as part of the Dawes Act of 1887. There are conflicting accounts of the origin of his name. One says he was given the name ‘Depot Charley’ for working at the military depot near Toledo, Oregon. The family was later known as ‘DePoe’…” (wikipedia.org).
Today, Depoe Bay is a town of fewer than 1,400 residents, but I am sure that those numbers swell during beach season. As an aside, in Philadelphia you go “down to the (New Jersey) shore,” or if that’s too many words, “down the shore.” In Oregon, you go to the beaches. But by the size of the crowds—especially the crowd congregating in the small waiting area of Tidal Raves Seafood Grill—you wouldn’t know that this wasn’t the height of the beach season.
Jon, a graduate of The Culinary Institute of America, and MaryLynne Hamlin opened the restaurant in 1990 and “has had folks raving for years now, and on days when the surf is up, it's hard to take your eyes off the wave-pounded cliffs outside the window and concentrate on your food.
These same views can be seen from the front patio,
With only a few exceptions (roasted pork loin, grilled chicken, vegetable stir fry, and grilled eggplant), the menu is based on fish and seafood. Appetizers included Alder smoked shrimp, crisp calamari, steamed clams, oysters, and Dungeness crab cakes. The soups were clam chowder, spinach oyster bisque, Manhattan shrimp, and smoked salmon chowder and, for vegetarians, black bean.
Both of us started our meals with cups of soup. For Chuck it was the clam chowder which was a thick and creamy combination of potatoes, clams, and celery.
Chuck debated between the Dungeness Crab Casserole (penne pasta, white wine sauce, fresh basil, red bell pepper, and white cheddar) and the entrée size portion of the crab cakes. Finally, he decided that the multitude of ingredients in the casserole would overpower the delicate flavor of the crab and went with the crab cakes.
From the “Simpler Fare” section of the menu, I selected the Chilled Udon with Seared Sea Scallops.
The udon noodles were perfectly cooked and were tossed with pickled vegetables and a spicy peanut dressing. But the kitchen overdid the spicy pickled vegetables, and their taste swamped the rest of the noodle component.
We had an enjoyable lunch in a magnificent setting and award Tidal Raves 4.5 Addies.
To review the role of Adler, Kitty Humbug, and the Addie rating system, read the November 14, 2011 blog.