Where to Eat

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Where to Eat Near Willapa Bay

Food out here is part of the landscape. There are not many restaurants, and most are run by the people you see behind the counter. Hours can change. Menus evolve. Quality matters more than volume.

If you are visiting Willapa Bay, this is how eating here actually works.

Start at the Farm

Oysterville Sea Farms

For many people, the first meaningful meal happens before they ever sit down at a restaurant. Oysterville Sea Farms is a working oyster farm where visitors can taste oysters at the source. It is not a traditional restaurant, and it is not trying to be one.

What to know

This is a farm based tasting experience.
Oysters are served with light accompaniments.
Hours are seasonal.
This is a daytime experience, not dinner.

This is where most visits begin, and where it makes sense to start thinking about food out here.

Visit Oysterville Sea Farms →

The Anchor for Evenings

Shoalwater Bay Yacht Club

Shoalwater Bay Yacht Club is open to the public and is the only place to get a cocktail on the north end of the Long Beach Peninsula. It is relaxed, welcoming, and intentionally unpretentious. People come for a drink, stay for conversation, and often end up staying longer than planned.

What to know

There is a full cocktail bar.
Food is tapas style and includes charcuterie boards, smoked salmon dip, and hummus.
Sandwiches and salads are available for something more substantial.
Live music happens on Friday and Saturday nights.

Best for: Cocktails, live music, light food, and an easy place to land at the end of the day.

Visit Shoalwater Bay Yacht Club →

Northern Italian Cuisine Done Quietly Right

My Covios

My Covios is small, focused, and excellent. It serves Northern Italian cuisine featuring local seafood and handmade pasta. The room seats about twenty people, which makes dinner feel personal rather than rushed. This is not a loud place. It is a place to pay attention to what you are eating.

What to know

Dinner only.
Seafood forward Italian dishes.
A cozy, intimate setting.
Reservations are strongly recommended due to the size of the room.

Best for: A proper dinner, a quiet night out, or anyone who cares about food without needing spectacle.

View My Covios →

Weekend Breakfast Worth Planning For

Woggers Waffles

Woggers Waffles is seasonal and open Friday, Saturday, and Sunday mornings. That limitation is part of the appeal. If you are here on a weekend and want breakfast that feels like a treat rather than a routine, this is the move.

What to know

Breakfast only.
Limited days and hours.
It gets busy, for good reason.

Best for: Slow weekend mornings and starting the day on the right foot.

View Woggers Waffles →

Breakfast Burritos That Do Not Mess Around

Sierra’s

Sierra’s is one of those places that quietly becomes essential. It serves breakfast and lunch only. Portions are generous. The breakfast burritos are one meal, and often two or three. Sierra runs the place herself, and it shows in the consistency.

What to know

Breakfast and lunch only.
Hearty, satisfying food.
Friendly, no frills atmosphere.

Best for: Hungry mornings, road fuel, and not needing to eat again until dinner.

View Sierra’s →

Breakfast First, Mexican at Night

Coastal Café

Coastal Café does two things, and does both well. Breakfast and daytime fare come first. In the evening, the menu shifts to Mexican. When that craving hits, this is where we go.

What to know

Breakfast and lunch during the day.
Mexican food in the evening.
Straightforward, dependable, satisfying.

Best for: Casual meals and reliable Mexican without overthinking it.

View Coastal Café →

A Note on Hours and Planning

Restaurants here are small. Many close early. Some close midweek. Seasonal changes are real.

If a specific place matters to your trip, check hours ahead of time, have a backup, and do not expect late night dining. That is not a drawback. It is part of being on a working coast.

About This Guide

Antony Barran is the co-founder of Willapa Wild, a former board member of Wine Enthusiast, and a full-time resident of Ocean Park, Washington for more than a decade. His perspective on food and dining is shaped by daily life on the bay, long relationships with local operators, and a belief that good food is inseparable from place.