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About The daily Astorian. (Astoria, Or.) 1961-current | View Entire Issue (Feb. 15, 2018)
FEBRUARY 15, 2018 // 7 Readers’ Choice Awards BEST BREWPUB, BEST PIZZA FORT GEORGE BREWERY ASTORIA BEST BREWPUB Runner-up: North Jetty Brewing, Seaview Honorable mention: Buoy Beer Co., Astoria BEST PIZZA Runner-up: Fultano’s, Asto- ria/Warrenton Honorable mention: Baked Alaska, Astoria By EDWARD STRATTON JOSHUA BESSEX PHOTO Steven Sinkler, owner of The Wine Shack BEST WINE SHOP THE WINE SHACK CANNON BEACH Runner-up: WineKraft, Astoria Honorable mention: The Cellar on 10th, Astoria By BRENNA VISSER S tore owners Steven and Maryann Sinkler try to offer just about anything a wine connois- seur could need at The Wine Shop in Cannon Beach. The store offers a variety of wines, some from as far away as France, others as local as reds from the Wil- lamette Valley, the Oregon Pinot Noirs or even a selec- tion from The Wine Shack’s own line of Puffin wines. Many of the Puffin wines are well-decorated, including the 2016 Puffin Pinot Gris, which won a silver medal in the 2017 Sunset Internation- al Wine Competition. The shop, located in the heart of downtown, is also known for its tasting room, as well as the recently added charcuterie, Provi- sions 124, which provides a variety of gourmet cheeses, COURTESY THE WINE SHACK coffees, salamis and breads to complement whatever bottle of wine was pur- chased next door. But above all, Steven said what he thinks makes The Wine Shack stand out is customer service and a shared love for what they do. “This is an honor. There are a lot of great places to buy wine, and we’re thrilled our customers chose us,” he said. “We’re tasting and researching all the time. We love what we do, and I think our customers can see that.” This year, The Wine Shack hopes to introduce a best value rack, featuring highly rated wines for a modest price, Sinkler said. CW A t the center of Fort George Brewery’s second-floor expan- sion is a Mt. Tahoma Wood- stone Pizza Oven. Fueled by kiln-dried oak supplemented with applewood, the oven fires at 650 to 700 degrees Fahrenheit and turns out the brewery’s popular gourmet pizzas. “We want our pizza to be epic,” said Executive Chef Jeff Graham, adding that he and Fort George co-owner Chris Nemlowill wanted high-quality pizza they’d be willing to feed their own children. The pizza dough comes from Shepherd’s Grain, a Portland-based collec- tion of Pacific Northwest wheat growers. Fort George sources many of EDWARD STRATTON PHOTO Fort George Brewery won in the Best Brewpub and Best Pizza categories its toppings locally from farms like Glory B, Lazy Creek and Blackberry Bog, Graham said. The brewery uses nitrate-free pepperoni and sources pasture-raised chicken from Svensen. In the winter, they switch to more available produce such as sweet potatoes, rutabagas and sun-dried tomatoes. In addition to winning Best Pizza, the restaurant also won in the Best Brew- pub category. CW Celebrating 35 years on the air! You voted KMUN Best Radio Station A glass of Fort George brew DON ANDERSON PHOTO Thank you for your business. Have a blessed 2018 T.Paul & Crew Thank you to our loyal guests, customers, & friends AGAIN! THANK YOU so much! CoastRadio.org 1119 Commercial St., Astoria • 503-325-2545 www.tpaulsurbancafe.com 360 12th St., Astoria 503-325-2545 www.tpaulssuperclub.com
