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About The Siuslaw news. (Florence, Lane County, Or.) 1960-current | View Entire Issue (Dec. 7, 2019)
SIUSLAW NEWS | SATURDAY, DECEMBER 7, 2019 | 11A Old world inspiration pairs with new twists at Off Bay Street Bistro Nosh Eatery offers big flavor variety with small- plate menu Story & Photo By Jared Anderson Siuslaw News “F Story & Photo By Mark Brennan Siuslaw News F lorence has a wide array of restaurants that offer many types of cuisine and decor for the enjoyment of their customers. The latest addition to these widely differing takes on food and fun is The Off Bay Street Bistro, located at 165 Maple St. in Historic Old Town Florence. Paul Meeker is head chef and owner of the new restaurant and he was pleased when the opportu- nity to operate his own eat- ery presented itself. “I have been in the restaurant industry for 20 plus years, including as a culinary arts teacher, and have been dreaming of my owning my own restaurant for a while,” Paul said. “My girlfriend, Kim, also has 20 plus years in the restaurant industry. When we heard of Maple Street Grill selling, we were enthusiastic and excited about the opportu- nity.” Paul and Kim are both involved in all aspects of the restaurant, and the two have extensive culinary ex- perience which they have been waiting to share with the public. Off Bay Street Bistro is the manifestation of this long-held dream. Another aspect that Paul considered when deciding on a location for the restau- rant was its proximity to Bay Street, the main street in Florence’s Historic Old Town. “Bay Street has a lot to offer to the tourists with great shops and restau- rants. However, there is an interest in letting people know there are also great shops and restaurants on the streets nearby as well,” he said. “The location for me was perfect. Off of Bay street but still close.” Off Bay Street Bistro is housed in a beautiful two-story building that has the feel more of a home than a restaurant. The dé- cor is evocative of a Euro- pean café and tradition- al jazz floats around the warm open interior space. Intriguing aromas waft from the open kitchen into the well-appointed dining area. The work being done by the restaurant’s chefs is a part of the visual entertain- ment afforded diners. “The European feel to the restaurant is not by chance,” Paul said. “Kim is from France and has helped with the decor. We also chose to do paninis, something Florence didn’t have. Our weekly dinner specials are inspired by my southern background, as I’m from Florida, Kim’s European background and other multicultural influ- ences.” The menu at the Off Bay Street Bistro has some delicious breakfast and lunch items on the evolv- ing menu, but one of the unique cooking techniques utilized at the bistro re- volves round an always popular food, pizza. “The wood burning brick oven was a plus. Meshing with our focus on fresh in- gredients, we offer a nice European-style pizza. The closest brick oven pizza is in Reedsport or in Yachats. It is exciting to be able to offer one to Florence,” Paul said. ood is my passion for sure, but more than that, my passion is for taking care of people,” Nosh Eatery owner Kady Sneddon said about her small-plate restau- rant on Bay Street. “I want to feed people, nourish them, make them happy.” For Sneddon, there are multiple ways that small plate dining can bring happi- ness to diners. “It’s versatile,” she said, pointing out that many of her customers aren’t familiar with the concept. “They go, ‘Oh, I was looking for a meat and potatoes type of deal.’ You can get that here — you just have to order it in two or three smaller dishes.” For example, you can order the Nosh specialty meatloaf sliders and a side of parmesan French fries, a twist on the classic Amer- icana fare. But why put on the limits? Instead of fries, what about zucchini fritters with ranch, or the balsamic roasted mushrooms and po- lenta? Or switch out the slid- ers with the root beer braised beef short rib. “You can come in with eight people and order ev- erything on the menu, trying a little bit of everything and having a real great time, or just maybe get a cup of tea and donut holes and just read your book,” Sneddon said. For the team at the restau- rant, Nosh is a conversation between the diners and the kitchen. Sneddon and her crew offer what they love about dining, and the diners get to discover that love on their own terms. It’s a con- versation about what makes food special. “I do really think that’s the sole reason for me buying the restaurant and operat- ing it the way that I do,” said Sneddon. “Yes, food is a pas- sion for me, but I really love making sure the diners have this beautiful space to come to. We’re all like this family, in a weird way.” Everyone is a restaurateur in a small plate diner, and the variety is limitless. But simply offering variety is not what Nosh is about. “Honestly, I think a huge part is that we make every- thing from scratch,” Sned- don explained. “When you come in and you’re having this experience, if you’re getting something that’s well thought out and well planned, something we put love into, I think that’s what it’s about.” The Nosh aesthetic doesn’t come from opening a heap of prepackaged food and putting it together in inter- esting ways. “We have a lot of local part- ners and farms,” she said. “It’s just exciting to have some- one come by every Tuesday with kale or squash that they picked from their garden that morning, and I get to play and be inspired by it.” Every week is an adventure in forming the fresh hauls into something delectable from scratch. “Then you’re really proud of the product at the end. You’ve literally made every aspect of it,” said Sneddon. The kitchen is constantly creating because of the fresh offerings. There’s the daily specials, such as lobster rolls. “But a lot of new things are born out of the fun I have in the kitchen and go, ‘This re- ally works, it’s a product that we can sell and people like it, so let’s put it on the menu,” Sneddon said. This led to a one-time spe- cial that has become a house specialty — the mac and cheese, “scratch made to or- der with Tillamook Reserve sharp cheddar,” upgrade to Rogue blue cheese optional.” Traditionalists can stick with the original, but the point of small plate dining is to branch out to the new. Diners can have their mac served with shredded beef short ribs, mushrooms and bacon, pork chili verde or even fried Brussels sprouts and sriracha. And then there’s the Brus- sels sprouts, sautéed with ol- ive oil, garlic and butter. “That’s our number one seller,” said Sneddon. “We have people who grew up hating Brussels sprouts come in here, and they’ll only eat them when we make them.” It’s that sense of discovery in which Nosh celebrates not just the perfectly made dish- es that its diners eat, but the people who come through its doors. “It’s the love of food, ca- maraderie and fellowship,” Sneddon said. “Just having that lovely time and bonding over pork chili verde.” OFF BAY STREET BISTRO Brick oven pizzas calzones, paninis, fi sh tacos, crab caesar, outside seating and house made desserts. Beer, wine and cocktails. Sports TV Happy Hour from 3 pm – 5 pm. HOURS: Th ursday 11am-8pm Friday 11am-8pm Saturday 9:30am-8pm Sunday 9:30am-8pm Monday 11am-8pm Tuesday closed Wednesday closed 541-590-3569 165 Maple Street Florence, OR small plates, wine, beer & spirits with a view Open 7 days a week 11:00 a.m - 9:00 p.m private events & catering available 541-997-5899 on Bay Street, Old Town Florence