Photos by Lissa Brewer/The Astorian
ABOVE: Scott Lee, owner of the new Norwegian restaurant The Haunt, stands beside the bar. RIGHT:
A sign for both The Haunt and Bikes & Beyond, both located one block from the Astoria Riverwalk.
Continued from Page 12
With both a restaurant and bar in tow,
the experience isn’t complete without a
“We live in this town with all of these
sampling of local craft beer. “We’ve got the
Scandinavians, but we don’t have a Scan-
cheapest beer in town,” Lee said.
dinavian restaurant,” Scott Lee, the restau-
There’s a balance Lee hopes to fi nd, fac-
rant’s owner, said.
ing rising food costs while trying to keep
The Haunt’s menu
prices low. “We’re con-
includes variations of
changing our menu
CONSTRUCTION stantly
lefse, a traditional Norwe-
and trying to fi nd that
FOR THE
gian fl atbread, along with
niche,” he said.
RESTAURANT
cold charcuterie boards
Friends and family of
STRETCHED
with fi sh, cheese and
Lee’s have supported him
meats. Also on the menu
THROUGH THIS throughout the process.
is a “Vegan Viking Bowl,”
They also help run the
PAST WINTER,
aimed at those seeking a
establishment. You won’t
INCLUDING
plant-based option.
fi nd Lee behind the bar, but
THE BAR AND
The restaurant’s Norwe-
he says he enjoys running
WOODEN
gian fare is a nod to Lee’s
the kitchen.
heritage. His family spans
TABLES LEE
“That’s my area where
generations of commer-
HANDCRAFTED I want to add consistency
cial fi shermen on the North
put out some really
HIMSELF FROM and
Coast. “My family is from
good food,” he said. The
RECYCLED
Norway, and (we) grew up
Haunt’s atmosphere echoes
CRATES
AND
eating Norwegian food. It
its menu. Lee describes it
BOXES. ‘IT
just seemed natural,” Lee
as a Norwegian goth-style
said.
bar.
WAS A LOT OF
Already the owner of
The restaurant also fea-
LABOR. WE DID
Bikes & Beyond, situ-
tures
live, local music. A
PRETTY MUCH
ated next door, Lee began
few bands have rotated
ALL THE LABOR through, though the restau-
dreaming up a restaurant
WE COULD
and music venue. “We just
rant’s mainstay house band
said, ‘well, let’s open a
OURSELVES.’
is a staple – it even fea-
restaurant and bar,’” Lee
tures one of the restau-
said.
rant’s bar managers.
Construction for the restaurant stretched
The naming process was relatively
through this past winter, including the bar
straightforward. Lee recalled when he and
and wooden tables Lee handcrafted him-
his co-workers were debating the name,
self from recycled crates and boxes. “It was “The Haunt” clicked well when they were
a lot of labor. We did pretty much all the
talking about the building’s haunted his-
labor we could ourselves,” he said.
tory. Now it’s a new haunt for Astorians.
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THURSDAY, AUGUST 25, 2022 // 13