A restaurant ‘at home’
New grill and café opens in Manzanita
BY MALLORY GRUBEN
Though they prefer to keep their
restaurant’s atmosphere casual, husband-
and-wife team Jake and Michelle Burden
want the food at Offshore Grill and Cof-
fee House to taste as fine as a five-star
establishment.
The couple is delighted that their new
location in Manzanita quintuples the size
of their commercial kitchen.
“Now with the space, we have more
opportunity to do the things we wanted to
do but were too limited for before,” Jake
said.
“Our baker is in heaven,” Michelle
added.
After five years of operating out of a
small shop in Rockaway Beach, the cou-
ple moved their combination restaurant
and café 12 miles up the road — into the
same location Jake began his coastal culi-
The baked brie puff pastry comes with nary career. The relocation more than
seasonal fruits, a warm house baguette and a doubles the restaurant’s indoor dining
raspberry port reduction.
capacity and dramatically increases the
Here’s to a great first year,
and to many more!
• 1,500+ New patients
• 6,700+ Clinic visits
• 15 New family-wage jobs
CMH Medical Group-Seaside
1111 N. Roosevelt Dr. #210
Seaside, OR 97138
503-738-3002
Mallory Gruben
Owners Jake Burden, left, and Michelle Burden recently moved Offshore Grill and Coffee House
to a larger location in Manzanita.
size of the kitchen.
“We had just outgrown that spot,” Jake
said. “We’d been searching for some-
thing a little bigger before this came up …
We saw this place go on the market and
we started looking at it. And the more we
looked at it, the more interested in the idea
we became.”
The couple recently hosted a grand
opening for the new space. The restaurant
has served a steady stream of customers
almost every day since, Michelle said.
With modest, wooden décor and a bam-
boo room divider separating the kitchen
from the main dining area, the restaurant
maintains the casual air the couple created
at the Rockaway location, which they lov-
ingly joke was often mistaken for a “food
shack.”
Vacationers can comfortably walk in
dressed in their beach-going outfits — no
black tie necessary.
“But then people come in and try our
food and they say, ‘Woah. You could put a
white cloth on the table,’” Michelle said.
The coffeehouse opens first to serve
patrons with Cannon Beach-sourced
Sleepy Monk Coffee and a variety of pas-
tries prepared on-site by the restaurant’s
dedicated baker. Caffeinated beverages
flow all day. The morning sweets are avail-
able until the day’s stock is depleted.
The grill fires up around 11 a.m., with
Jake acting as head chef for dishes ranging
from steamer clams and Brussels sprouts,
to burgers, sandwiches and prime rib.
See Page 7
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If You Go
Offshore Grill and Coffee House
154 Laneda Ave., Manzanita
Wednesday through Sunday, 11 a.m. to
8 p.m. for grill, 7 a.m. to 8 p.m. for coffee
shop
971-324-0201
Offshore Grill and Coffee House serves its
Brussels sprouts appetizer with sautéed
shallots, bacon and a balsamic reduction with
Parmesan cheese.