Nov 24
20110
Friday November 25th’s menu!
We also have a Six Course Torii Mor Wine Dinner coming up on December 10th! Call for reservations!
Archives
Written by Chef JustinNov 23
20110
Nov 22
20110
Thanksgiving Storm…the cove is angry!
Come enjoy the storm with us this weekend. We are open wed, friday, saturday, and sunday this week!
Nov 21
20110
YCAP Dinner – December 11th.
Please join Restaurant Beck and Trisaetum Winery for a benefit dinner for the Yamhill Community Action Partnership on Sunday December 11th at Thistle Restaurant in McMinnville .Click here for menu and info
Nov 20
20110
Torii Mor Wine Dinner
Restaurant Beck is paring up with Torii Mor Winery on Saturday December 10th at 6:00 PM for a six course wine dinner. Winemaker Jacques Tardey will be in attendance to answer all of your Torii Mor questions! Reservations are required. Check our website to make a reservation or call 541.765.3220 for all of the juicy details! Hope to see you all there! Great food, great wine, great time! Cheers!
Nov 19
20110
Restaurant Beck and YCAP
Restaurant Beck and Trisaetum Wines will be pairing up for a fund raising dinner at Thistle in McMinnville, OR on December 11th. It is a five course dinner prepared by us and paired with Trisaetum wines. All proceeds go to YCAP. Call Thistle at 503.472.9623 for reservations or details. Seating is very limited.
Nov 11
20110
Nov 03
20110
St. Jack and Deponte dinner
Seats available for the St. Jack and Deponte dinner on Sunday, November 13th. Remember all proceeds go to YCAP (foodbank) so give a little back to those in need this holiday season! The dinner series runs all winter so call for availability. Visit Thistle for more information.
Oct 29
20110
Restaurant Beck and Star Chefs
See us in the Star Chefs 2011 Portland Travel Guide: StarChefs.com.
Here’s an excerpt:
Oregon’s burgeoning coastal dining scene is well worth the schlep from Portland. Here, the views of the Oregon coast from the ceiling-to-floor windows are serene and stunning. Inside, one of the most innovative young chefs in the region, Chef-owner Justin Wills, takes oddball ingredients like oxalis and works his Oregonian brand of magic on them, uniting seemingly incongruous elements into each harmonious dish.
