The Alaskan Weathervane Scallops at Bay Street Bistro are pan-seared and served with grilled corn and bell peppers in a light cream sauce that’s so good, owner Brady Miller jokes it’s the reason he bought the restaurant.
Brady and his wife, Deanna, took over the six-year-old Port Orchard eatery in 2015 and have continued the tradition of relaxed fine dining and a menu that features Northwest flavors with Mediterranean influences.
Located in a century-old storefront that once housed a hardware store, the bistro highlights local ingredients, including produce from the Saturday farmers market and goat cheese from Sagging Fence Farm a few miles from the restaurant.
Themed, four-course Sunday Suppers have become the highlight of each week, allowing the chefs to get creative while offering patrons a bargain. For $28, diners receive an appetizer, soup or salad, entrée and dessert. Add $9 for a cocktail or glass of wine that complements the meal. Themes are posted each week on Facebook and have included the Basque region, Argentinian Independence Day, beer and bacon.
The bistro is also known for its Carlton Farms pork chop, which Miller said is smoked, brined and dry-rubbed. “It’s not your mom’s pork chop,” he said. “It turns people into pork chop lovers.”
Also popular is Julia Child’s classic Beef Bourguignon. Entrée prices range from $19 to $32, with salads and appetizers starting at $7.
The bistro has received a number of accolades, including second place for fine dining in the 2015 Best of Western Washington contest. Seattle’s venerable Canlis took the top spot. The bistro has been nominated again this year.
The Millers are upping the ante in November with a planned expansion that will add a wine and tapas bar adjacent to the bistro.
With enticing food, atmosphere and service, Miller said Bay Street is a dining destination that’s drawing tourists, as well as locals. “I want people to say, ‘That was outstanding. I want to go back to Port Orchard because of that restaurant.’”
Hours: 4-9 p.m. Wednesdays, Thursdays & Sundays; 4-10 p.m. Fridays & Saturdays
Contact: 360-602-0310, [email protected]
Reservations: Recommended for Sunday Suppers, as well as Friday and Saturday nights. Diners must be 21 or older.