Quimby's Restaurant is Closed

QUIMBY'S full service lounge featured a full bar with all of your favorite cocktails and after dinner drinks.
A fine selection of Northwest wines to choose from, with microbrews on tap in a warm, comfortable, casual setting. You could enjoy a meal or an appetizer in a delightful smoke free environment.
This was their website. Content is from the site's 2004 archived pages.

According to Yelp Quimby’s Restaurant is closed.


Satisfy your appetite with our hearty dinners.
Chef de Cuisine Armando Martinez combines local and Northwest ingredients for the very best in fine yet casual dining.

The freshest seafood, meats, herbs, and produce, all artfully prepared.

Quimby’s Catering, the premier Central Oregon Coast caterer, will take the guesswork out of your next catered event. We begin by meeting you, discussing your needs, and subsequently planning your meal from appetizers to desserts. Fresh ingredients, local whenever possible, are always used in preparing for your event.

Quimby’s Catering offers you the choices needed to make your special event a truly memorable affair. The menu ideas below or your own custom crafted menu will enable you to enjoy a superb, hand crafted meal at the location of your choice

Availability of Our Restaurant for Your Event

Quimby’s Restaurant is available for your special event. We will close the restaurant to accommodate larger parties. Our capacity is 70 seated and approximately 90 standing. Please call for more information.


Given adequate advance notice, we can arrange a tasting of our catering menu before you decide to order. We charge $10 per item, providing enough for 2 to sample. We will deduct 50% of these charges if we cater an event for you.  

Our Menu Ideas

Quimby’s offers buffet, plated, or meals dropped off for you to serve. You may even pick-up your food service at the restaurant. Below are some ideas to give you an example of the type of food we prepare. Prices will be dictated by your choices and the amount of items you require. Luncheons are available and can be discussed when you call.





Turn west at the light at the corner of Highway 20 (Olive Street) and Highway 101. Continue toward the ocean for three blocks. Cross SW Coast Street. Quimby's Restaurant is on the right at the corner of Olive and Cliff Streets, across from the Newport Performing Arts Center.

In Historic Nye Beach.



Thanks to the magic of SEO, we are very findable online. Search for our name, our menu, of location or go directly to quimbysrestaurant.com. TNG/Earthling's Bob Sakayama made that possible and is probably the reason you're reading this right now. He found us when he escaped New York City on a summer vacation in the NorthWest, and has taken upon himself to help us become more visible on the internet. He always orders the wild mushroom risotto and crispy oysters, w/ horseradish on the side.



Oregon Coast can warm your heart in the winter


August 7, 2005

I'm hooked on the Oregon Coast. For more than 20 years, my husband and I hibernate annually for two or three weeks on the central Oregon Coast. We go in winter, when tourists are scarce and weather inspires cuddling.

We stay in the same room at the same place: nothing fancy, a former Best Western – but the Surfrider Resort in Depoe Bay is perfectly situated on an oceanfront bluff, and breakfast is served until 2 p.m. The tides and weather determine how we spend our days: At low tide, we walk wide, sandy beaches that stretch for miles, often finding no imprints in the sand but our own when we backtrack. When the tide is high or the weather isn't cooperative, we scavenge used bookstores, explore galleries or curl up in recliners by the fireplace in our room to read novels we've stockpiled during the year. Or we simply watch storms.

We know neighborhood restaurants up there as well as we know our favorite hangouts at home. On sunny afternoons, we hunker at a picnic table at The Crab Cooker along Newport's harborfront and stuff ourselves on fresh-from-the-pot Dungeness crab, slathered in butter. Former San Diego attorney Steve Halsey, burned out on practicing law, is the chief crab cooker. We consider his lifestyle change as delicious as the crab. Steve intoduced us to Don Duncan, refugee from the Big Apple and previous life running a neighborhood carpet cleaning NYC business, who pointed us to Quimbys. Don still plies his rug cleaning service part time on the OR coast for restaurants & bars, so he knows them all.

The hands-down best clam chowder on the coast is at Quimby's in funky Nye Beach. Mike Downing is owner-chef – the same Mike Downing who was owner-chef at Quimby's in Rancho Santa Fe. When he closed down that longtime Ranch staple in the early '90s, he put all furnishings into storage. In 2002, he transplanted the booths, bar, stained-glass windows, even the front door to Nye Beach. These days he's smoking salmon, serving killer crab cakes and winning chowder cook-offs. A Quimby's oyster dish just took first place at the Newport oyster cook-off. Is he happy? As a clam.

The family-owned Italian Riviera is where we go when we need a hearty fix of baked ziti or calzone – or feel the urge to slow dance. Piano man Ric DiBlasi is co-owner of the Riviera with his wife, Valerie. Her mother reigns as maitre d'. DiBlasi's domain is the lounge adjacent to the dining room. Larger-than-life cutouts of jazzmen pop on the walls. A curtain of rose-colored tinsel crowns the stage. There's a small patch of dance floor and a tier for dining. Think suburban Jersey Italian-American home away from home.

DiBlasi has taught us to time our getaways: The last Saturday of each month is Torch & Swing night at Italian Riviera. Regulars include guys like Dave Hutson, who played sax with Harry James and plays just about everything for DiBlasi. Patty George is the earthy gravel-voiced crooner. Sometimes her father, pianist Pat George, who played with Leroy Vinegar and Duke Ellington, sits in. During one visit, vacationing members of the Miller Brothers Blues Band from Portland took over the stage. Sometimes performers headlining at the Indian casino up the coast slip in. Jammin' at the Riv': "It's great fun," said Wayne Thompson, editor of Jazzscene magazine, who shared our table this winter.

On our last night before heading home, our routine is to reserve a window table at Tidal Raves on Depoe Bay. We sip a Willamette Valley pinot noir, order mussel spinach bisque, clam steaks and slaw, a big chocolate chunk cookie for the road.

The next morning, when we check out, we book the same room for the same time next year.



Dungeness Crab and Avocado Cocktail
Dungeness crab, diced avocado, salsa fresca, and crème fraîche
Chef Mike’s Steamer Clams
1# of steamer clams in a broth of white wine, lemon, tomato, green onion, lots of garlic, chili flakes, butter, a touch of cream and garlic bread for dipping
Chef’s Crab Cakes
The best crab cakes you will ever taste – crab, herbs, sun-dried tomatoes, capers, garlic, shallots, roasted bells, lemon, and panko crumbs, with rémoulade sauce
Armando’s Grilled Prawn and Avocado Salad
Baby mesclun greens, char grilled prawns, diced avocado, diced tomato, fresh basil and a lemon-balsamic vinaigrette
Fried Calamari
Thinly sliced tubes with tents, pressed into spicy flour and quickly deep fried
to a golden brown, served with chipotle mayonnaise
Goat Cheese, Roasted Garlic, & Sun Dried Tomato Pesto
Freshly roasted garlic, sun dried tomato and pecan pesto, herbed goat cheese, and foccacia bread; put it together for a wonderful appetizer for two!


Served with freshly baked foccacia bread
Quimby’s Louis
Salad greens topped with Dungeness crab, rock shrimp, artichoke hearts,
tomato, egg, and avocado, served with traditional Louis salad dressing
Smoked Salmon Caesar with Rock Shrimp
Chopped romaine hearts, freshly grated Parmesan cheese and croutons, tossed with our rich Caesar dressing, topped with house smoked salmon and rock shrimp
Plain Caesar
With Grilled Chicken Breast
Spinach Salad with Candied Hazelnuts
Baby spinach leaves tossed with candied hazelnuts, red onion, sliced
mushrooms, bacon, chopped egg and our raspberry balsamic vinaigrette
Quimby’s Chef Salad
Baby mesclun greens, sliced ham, turkey, Swiss cheese, cheddar, grape
tomatoes, Kalamata olives, egg, and sliced avocado, with 1000 Island dressing
Everything But The Kitchen Sink Salad
Avocado, diced tomato, chopped egg, bacon, chicken, salami, green onion,
hearts of palm, bell peppers, mushrooms, tossed with our balsamic vinaigrette and topped with cucumbers and crumbled gorgonzola cheese


Thai Peanut Pasta with Chicken
Tender chunks of chicken breast in a saute with bell peppers, onions, button mushrooms, and a sweet and hot peanut sauce tossed with udon noodles 
Neptune’s Risotto
Salmon, prawns, bay scallops, and Alaskan cod in a lemon cream sauce with green onions, diced tomatoes, Parmesan cheese and saffron risotto
Chicken or Rock Shrimp Alfredo
Tender bites of chicken breast meat, or rock shrimp, sautéed with mushrooms and green onions, in a rich parmesan cheese cream sauce with penne pasta
Baked Smoked Salmon with Crab
Shiitake mushrooms, tomatoes, onions, house smoked salmon and Dungeness crab, tossed in a cream sauce with penne pasta, and baked with a Parmesan cheese crust
Wild Mushroom Risotto
Sweet Arborio rice, slowly simmered in white wine and fresh vegetable
stock, filled with wild mushrooms, chanterelles, porcini and shiitakes,
shallots, garlic, lots of freshly shredded Parmesan cheese, finished with
butter and topped with frizzled leeks
Chicken and Prawn Pesto Pasta
Tiger prawns and bite sized pieces of chicken breast in a sauté with onions,
tomatoes, shiitake mushrooms, fresh basil pesto, white wine and penne pasta


Italian Pork Cutlets
Thin slices of pork loin stuffed with smoked mozzarella, prosciutto ham, and fresh sage, served with house mashed potatoes and a sauce of white wine, lemon, garlic, shallots, and toasted pine nuts
Served with freshly baked foccacia and your choice
of our soup, clam chowder or house salad
Friday and Saturday are Prime Rib Nights at Quimby’s !!!
Mouth watering prime rib, served with a cheese and bacon filled twice baked potato, horsey sauce, freshly made au jus, and today’s vegetable
Our Cut, 10-11 ounces
Smoked Rib Eye Steak
We quickly smoke a whole prime rib for the alder wood flavor, then cut the ribinto 11-12 ounce steaks; these are char broiled to your liking, then toppedwith a Gorgonzola cheese and rosemary compound butter, served with roasted garlic mashed potatoes and vegetables - a huge favorite brought back for you!


Chicken Napoli
Sautéed and oven finished breast of chicken, with a light sun dried tomato
pesto cream sauce with prosciutto ham, fresh basil and garlic, served with
roasted garlic mashed potatoes and seasonal vegetables
Quimby Burger - (without soup or salad 8.50)
One-half pound fresh ground chuck, our dressing, lettuce, tomato,
sweet pickle chips, and red onions, served with house fries; we cook
our patties medium rare, or to your specifications
Stuffed Double Pork Chop
Stuffed with a roasted caramelized apple and shallot stuffing, sauced with
maple-balsamic glaze, served with roasted garlic mashed and vegetables

Filet Mignon with Tempura Prawns
Charbroiled 7 ounce filet on a thick, broiled red onion slice with tempura
battered prawns, our roasted garlic mashed potatoes, and seasonal vegetables

Crab-Stuffed Boneless Trout 
Completely boneless, sauteed trout fillet with crab stuffing and a shrimp cream sauce, with lemon thyme Basmati rice pilaf
Chef’s Salmon
Oven roasted Atlantic salmon fillet with a marionberry Port wine reduction,roasted garlic mashed potatoes, and seasonal vegetables
Crispy Oysters
Cold water oysters lightly dusted in rice flour and fried until crispy, served with our spicy chipotle mayonnaise, house rice pilaf and today's vegetable
Alaskan Cod Fish and Chips
Tempura battered Alaskan cod pieces, served with house fries and spicy slaw
Chef Mike’s Steamer Clams
2#’s of steamer clams in a broth of white wine, lemon, tomato, green onion, lots of garlic, chili flakes, butter and a touch of cream, served with a dish of today’s fresh vegetables, and garlicky grilled foccacia bread for dipping
Chef's Crab Cakes
Crab, capers, roasted pepperes, fresh herbs, shiitake mushrooms, sun-dried tomatoes, lemon and panko bread crumbs, served with our remoulade style tartar sauce, rice pilaf and today's vegetable
Prawn Sauté
Large prawns, diced tomatoes, green onions, sliced mushrooms, capers, garlic, and shallots in a white wine lemon butter sauce
Quimby’s Seafood Stew
Today’s fresh fish, prawns, rock shrimp, calamari, scallops and clams, slowly simmered in a rich broth of tomatoes, onions, saffron, lemon and white wine
Australian Cold Water Lobster Tail
Firm lobster meat, baked to absolute perfection, served with drawn butter, lemon, roasted garlic mashed potatoes and tonight’s vegetable selection
Market Price
Wine List

By the Glass

Redwood Creek Chardonnay 5.50
Redwood Creek Cabernet Sauvignon 5.50
Redwood Creek Merlot 5.50
Redwood Creek Pinot Grigio 5.50
Redwood Creek Pinot Noir 5.50
Turning Leaf White Zinfandel 5.50
Ste. Chapelle Riesling 5.50

By the Bottle

White Wines

Chardonnay, Hogue (WA) 18.00 Chardonnay, Edna Valley (CA) 22.00
Chardonnay, David Hill (OR) 25.00
Pinot Gris Stangeland (OR) 19.00
Gewürztraminer, Stangeland (OR) 19.00


Korbel Brut, 187 ml. (CA) 7.00
Korbel Chardonnay Champagne (CA) 18.00
Kristen Hills Magic Moment (OR) 28.00

Red Wines

Pinot Noir, Stangeland (OR) 22.00
Pinot Noir, Firesteed (OR) 20.00
Pinot Noir, Erath (OR) 21.00
Pinot Noir, Stangeland Stand Sure (OR) 29.00
Dolcetto, Abacela, 2002 (OR) 28.00
Merlot, Five Rivers (CA) 17.00
Merlot-Cabernet, Snoqualimie Vineyards (WA) 18.00
Merlot, 1999 Chateau Lorane (OR) 19.00
Syrah, Columbia Crest Grand Estate (WA) 19.00
Cabernet, R. Mondavi Private Selection (CA) 19.00
Cabernet, Ch. Ste. Michelle (WA) 22.00


Quimby's Restaurant in Newport, Oregon is pleased to offer e-mail reservation requests to our dining guests.

Our e-mail is checked daily. Please send your request a minimum of 24 hours prior to your intended visit. You will receive a confirmation of your request via e-mail. Reservations must be confirmed by our office to get into the reservation book.

When sending your request, please include your name, the number in your party, and of course your requested date and time. We will do our very best to accommodate every request.

You can also phone in your reservation at (541) 265-9919 or toll free at 1-866-QUIMBYS (784-6297).

Thank you for contacting Quimby's Restaurant. We look forward to serving you!

Owner-Chef Mike Downing and The Quimby's Staff