Fodor's Expert Review Anna's by the Sea

Dining at Anna's by the Sea is like stepping into one man's artisan universe: bowed and wood-trimmed ceilings, handmade cheeses, and blackberry honey lemonade, even a hydroponic herb garden, crafted by owner/head cook Peter Dower. Diners get a dash of personality with their meal service, which offers such choices as rack of lamb with ginger and mint and seared albacore and chicken thighs in chanterelle gravy. The enchanting, intimate eatery seats only 18, six of those seats stools with a view into the kitchen. A former wine retailer, Dower also stocks nearly 100 well-chosen wines and an Oregon Spirits Collection that's a menu standout. Dower is as much entertainer as curator of the restaurant, so drop in ready for the performance and the bistro's buoyant atmosphere.