At this fish market and sleek grill on picturesque Yaquina Bay, the operators purchase fish directly from more than 60 boats in the fishing fleet right outside and take the mission of locally sourced, sustainable seafood seriously. This is also one of few restaurants on the Oregon Coast that doesn't own a deep fryer—even the fish-and-chips are panfried. The menu includes such fish-lovers' fare as tuna mignon (bacon-wrapped albacore with pan-seared vegetables), panko-buttermilk-crusted
oysters, and Fishwives Stew—a tomato broth stew loaded with both shell- and finfish, but come early, because it closes at 8 pm (9 in summer). From the bustling interior, there are views through windowed garage doors that roll up in summer. Those tempted to take home more than a doggie bag can dive into the fish case, where house-smoked offerings include a rare smoked black cod, and every fish comes with details about the boat that caught it.