Norma’s Ocean Diner

Our menu continues to change and is driven by customer desires and feedback; it is much more diverse than it’s been in the past.  I can honestly call myself an expert on quality seafood and daily look to see what is available and personally inspect deliveries.  We provide options on how our seafood is prepared while striving to enhance rather than cover up the subtle flavor of most seafood.  Our oysters for example are extra small and sourced from only one bed in Willapa Bay.  I constantly compare, taste test and explore suppliers and sources to insure that what comes in our back door is the finest available product.

We serve only wild salmon.

We serve only dry pack scallops ( all natural ).

Our Albacore Tuna is sourced from a sustainable and environmentally preferable                 fishery.

Our dairy products are of the highest standards and are rBst free.

We use salt very sparingly and never add MSG.

Our cooking oil is trans fat free and has been since 2007.

Our newest program is a natural, corn fed Angus Beef which is 3rd party certified to           be free of hormones and antibiotics, as well as the pork on our menu, they are                   humanely raised.

Of course all of this effort would be for naught if we did not provide great service in comfortable surroundings.

We have been blessed by critics and writers who appreciate the quality and simplicity of what we do as witnessed by the following favorable mentions:

Oregon Coast Magazine – listing us as one of the coast’s best restaurants.

Gourmet Magazine – defined ours as in the category of “Best Road Food.”

Sunset Magazine – listing us with “Best Beach Fare.”

Bon Appetite through epicurious.com listing our Clam Chowder as one of Americas               top ten soups.

Most recently, Jean & Michael Sterns in the talk show “The Splendid Table,” hosted by Lynne Rosetto Kasper through N.P.R. (and O.P.B.) did an 8-10 minute review calling us “unpretentious” and feel that if here today, this is the type of place James Beard             would have loved.

And lastly we would be remiss not to elaborate on our World Famous Clam Chowder.  We hear from customers world-wide on a daily basis that this is the “Best chowder I have ever eaten.” ( Pork free by the way ). In the most recent Seaside Chowder Cook-off which invited chefs from the entire coast, ours was the highest placing chowder in the professional division and prompted an invitation to a national chowder cook-off in Newport, Rhode Island.  We hope to compete there in 2010.