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About The daily Astorian. (Astoria, Or.) 1961-current | View Entire Issue (Jan. 26, 2017)
8 // COASTWEEKEND.COM BEST TECH / COMPUTER REPAIR MossyTech Astoria, Oregon Runner-up: Mike’s Computer Repair, Long Beach, Washington Honorable Mention: Ben’s Computer Store, Inc., Warrenton By PATRICK WEBB “I am a people person — and that sets me apart,” says Alan Mossman, a computer specialist who wants to change the cli- cheéd image of IT. Mossman got his start in information technology working for five years at Columbia Memorial Hos- pital. He founded Mossy- Tech with his brother, Paul Mossman, in 2012, and now operates it solo with a staff of five. (Mossy is a longtime family nickname that goes back genera- tions.) Alan Mossman enjoyed aiding the IT staff at Ocean Beach School District in Ilwaco, Washington, during his school days before attending business man- agement classes at Clatsop Community College. “I have always been tech savvy,” he says. He is not worried that his industry continues to change more quickly than any other. “It’s a lot of fun. It’s completely fluid,” he says. “That’s exciting — it’s not stagnant. You are always learning something new.” His office is in a build- ing opposite the Astoria Post Office, which is also home to a sister company, MossyTel. The latter was started in 2011 and offers new-age business phone systems. The computer operation, MossyTech, exists to keep other businesses’ computer systems running efficiently and securely. As well as IT consult- ing, it provides: • IT managed services, Open 7am Daily! PHOTO BY DWIGHT CASWELL PHOTO BY PATRICK WEBB Alan Mossman’s work station at MossyTech in downtown Asto- ria looks like a space mission control center. with monthly support con- tracts that provide proac- tive maintenance to keep systems working efficiently and reduce costly down- time and frustration; • Network solutions, of- fering ways to improve the functioning of servers and enhance wireless internet connections. Backing up information stored on computers is essential, Mossman said, a core philosophy he empha- sizes with all his clients. Without backups, “It leaves them quite vulnerable. We make sure there are antivi- rus protections and secure systems.” Clients include busi- nesses around the North Coast, plus Seattle and Portland. MossyTech is located at 230 Eighth St. in Astoria. For more information, call 503-325- 9090 or visit mossytech.com COASTER THEATRE PLAYHOUSE 41 TH ANNIVERSARY SEASON 1972 SERVING BREAKFAST, LUNCH & SUPPER European Style Coffeehouse by day, intimate bistro offering neo-regional cuisine by night. Regional selection of beers, wines and vintage cocktails available. We cater your event! Weekly Specials: 5-8 PM Sushi & Martinis Mondays Taco & Margarita Thursdays (3 Buck Tacos) 2017 243 11th Street, Astoria, OR 97103 503-325-1787 www.AstoriaCoffeeHouse.com Follow & “Like” us on Facebook THE CELEBRATION BEGINS MARCH 3 Tickets: 103-436-1242 or coastertheatre.com 108 N Hemlock Street, Cannon Beach, OR Inferno owner Rich Ewing holds the Forbidden Apple cocktail. BEST BAR Inferno Lounge Astoria, Oregon Runner-up: Fort George Brewery, Astoria Honorable Mention: Astoria Coffeehouse & Bistro / Buoy Beer Co., Astoria (tie) By DWIGHT CASWELL A few steps from the Pier 11 Riverfront Trolley stop you can step into a room with red walls, chandeliers, a spectacular view of the Columbia and a hip 1950s cocktail lounge vibe. It’s the Inferno Lounge, named not for Dante but for the pirate ship in “The Goonies.” Sit inside or out and watch the ships and the occasional whale, and listen to Dean Martin and Frank Sinatra — but the cocktails are the reason readers voted Inferno the Best Bar. Owner Rich Ewing has been a fixture on the local bar scene for years. An award-winning mixologist, he’s worked in a number of high-end bars and finally has his own place where he can invent and mix specialty cocktails to his heart’s de- light. You’ll find a lot of un- usual and delicious cocktails at Inferno, many based on the classics, and the bartenders have been trained by Ewing in his old-school techniques. You won’t find mixes in use here; all the ingredients are the best. “A clean, pure taste makes the cocktail fresher,” Ewing says. Large glass jars of infused spirits surround the bar — an Inferno hallmark. Try cherry vanilla whiskey in a Manhattan or pineapple tequila in your margarita. There’s charred oak vodka, wild berry brandy and even peanut vodka. Let your imagination run wild. Inferno provides a bibulous experience and good food as well. Favorites include lettuce boats (with meatballs and Thai sweet chili sauce), pork street tacos, a cheap and healthy green salad, and the “ex- ploding wiener.” Ewing is constantly adding to Inferno. More space, a great sound and light system (he’s a DJ too), and most recently pizza ovens. Inferno now serves true New York-style pizza by the pie or slice, in the bar or out a pickup window in the Pier 11 Mall.
