Tripadvisor.com Customer Reviews
"#1 restaurant in Lincoln City-simply the best!"
..."We have eaten at Blackfish over 100 times. All of our meals were outstanding, delicious, fresh food. I absolutely love this place!!! Don't miss it when you visit Lincoln City!!!"
"Another year of fabulous seafood and more..."
"If you are looking for fresh seafood, this is a great choice. The selections are well thought out by Chef Rob, and are prepared and serve wih total consistency. The staff is fast moving and friendly. For those who don't like seafood, there's beef, lamb, etc. A great place."
Oregon Coast Magazine
"The Blackfish Cafe's loyal clientele is a testament to the restaurant's wonderful cuisine, based on local offerings and directed by esteemed chef Rob Pounding.
Calamari is described as "cornmeal dusted, flash-fried calamari with sorrel aioli and horseradish gremolata." It's a delectable dish even if you don't understand all the components."
May / June, 2007
"When he was a teenager in Jersey City, Rob Pounding read a James Beard cookbook and dreamed about becoming a chef. Since 1999, Pounding has run the Blackfish Cafe...almost everything he serves is sourced locally...'Working directly with the suppliers helps change their relationship with food.'...Clearly those earlier cooks, from Beard to Buck, understand just how good we've got it here."
"Good eats by the sea...When Blackfish Cafe chef-owner Rob Pounding needs huckleberries to sauce a duck breast...he knows exactly where to go. 'It's on the Salmon River'...'We call it the secret spot.'"
Northwest Palate Magazine
Voted "Readers Choice Award" in the April issue, 2001
"Best new restaurant in Oregon, outside Portland"
"Pounding is using his fisherman connections to offer the freshest seafood at unpretentious prices"
Lincoln City Newsguard
"readers Choice Awards"
- "Best restaurant on the beach"
- "Best dinner on the beach"
- "Best clam chowder on the beach"
- "Favourite place to take out of town guests"
The Oregonian A&E Section Review
"…The restaurant, stressing freshness and pungency, has received a powerful critical welcome, including listing in the James Beard Foundation Restaurant Directory…Pounding mingles both the basics in a popular section called Beach Favourites, and more imaginative entrees such as pan-seared hook and line Sea Bass and citrus marinated grilled breast of duck. In a clear statement of attitude, the menu includes thanks to Pounding's suppliers of oysters, breads, and vegetables…the Blackfish just may have the best clam chowder on the Oregon Coast…The Blackfish is a comfortable, carefully designed restaurant, marked with polished woods and striking cut-outs of seafood. Every part of the menu features the same ingredient, a vivid sense of the Coast"
LISTED AS ONE OF "NORTHWEST BEST PLACES" IN "BEST PLACES, RESTAURANT, LODGING AND TOURING GUIDE, 2001-2008"
Travel Smart: Oregon
"…Owned and operated by one of the most respected chefs in the Northwest, the Blackfish Café delivers on Rob Poundings promise of "really good food at really good prices"…Rob's imaginative and artful presentations display a sophistication that clearly raises the level of excellence on the Oregon Coast…the café benefits from a minimalist approach that is comforting, distinct, and yet complimentary to the meals…a filling experience in more ways than one"
"Pay attention to this spot…Pounding has downscaled his style and come up with a winner…the café offers beach food with a fresh focus and flair"
The Statesman Journal
Thursday, May 4th, 2000
"Pounding has always insisted on using Oregon’s freshest bounty for his menu creations…all of the foods are made fresh daily, including breads and pastries…great meals offer more than what is expected…the Blackfish Café is a fine dining experience"
Travel and Leisure Magazine
April, 2000 Issue
"…Poundings new French Bistro inspired restaurant is decorated simply with local artist Rick Martin’s maple and mahogany furniture, and lit by halogen lamps. The menu changes daily, allowing Pounding to do what he does best-choose the freshest foods available, then prepare them off the cuff…expect Alder planked salmon, creamy box crab bisque, pork medallions with huckleberry compote-or something entirely different."
By Aaron W. Beck & Co.