HEAD OUT ON MARCH 7

HISTORIC LIGHTHOUSE AND GIANT TREES

CAPE MEARES FIELD TRIP

Meridian

SUSTENANCE FROM THE SEA. Tuck into the catch of the day and dishes sourced from Northwest farms and purveyors at Meridian. Exposed beams, Oregon hardwoods and sky-high windows create a stylish but relaxed dining experience. Join us for breakfast, lunch or dinner, or call us to arrange a private event.

  1. Meridian Restaurant & Bar

    HOURS: Open daily with menu availability below.

    Breakfast: 8:00 am – 12:00 pm

    Lunch/Dinner: 12:00 pm – 9:00 pm

    Happy Hour: 3:00 pm – 5:00 pm, Monday – Friday

    Bar: 8:00 am – Close with extended hours seasonally

    IN-ROOM DINING: Our carefully crafted in-room dining menu brings select Meridian offerings straight to your room. Your selections will be delivered in sustainable, biodegradable packaging. Stay in and enjoy a meal on your private balcony or head out for an afternoon picnic on the beach. A $5 delivery charge and 20% gratuity will be added to your order. View Menu below.

    GROUP DINING: A perfect location for your wedding night dinners, family reunion meals, birthday celebrations, professional gatherings or simply getting the whole group together. Enjoy great company, delicious food, wine and cocktails, and a back drop that is sure to make your night memorable. Let us help you make it extra memorable and reserve a special setting perfect for your group. Contact us >

    PHONE: 503.483.3000

    RESERVATIONS: Book your reservation on OpenTable or call us to save your seat. While not required, we strongly recommend reserving a table in advance.

    Make a reservation

     

     

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  1. Unknown-7

    MEET CHEF JOHN NELSON

    John is a Northwestern food and beverage professional and personality, in the truest sense. “The uniqueness of my culinary offerings is shaped by the fertile Northwest land and sea that braised and flavored my childhood,” says Chef Nelson. Before joining us at Meridian Restaurant & Bar, John was on the founding team of Oregon’s prestigious Brasada Ranch, Executive Chef and Instructor at the Cascade Culinary Institute, cookbook author, consultant and TV show host.

    John was born and raised in Astoria with a Swedish background and Scandinavian influences. “Since much of my family worked in the commercial fishing industry, I’d roam the docks and would often find myself on the log ships from the Far East eating with the crew members and the captain. My cooking still reflects those meals. My backyard was filled with opportunities to hunt, fish, trap and forage.”

    What is your favorite dish to prepare?

    “Anything that I forage, fish or hunt because it puts eating something in a different light like gardening or farming and enjoying the fruits of your labor. I can have more of an appreciation of what’s on the plate.”

    What do you hope every guest gets to experience when they dine at Meridian?

    “I hope every guest feels a sense of the true Northwestern experience of heritage and comfort.”

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