At Sixth Avenue Bistro, modern dining is redefined thanks to owner Deb Belden’s personal relationships with local farms, fisheries and growers, bringing a taste of their dedication to every bite. The menu emphasizes local ingredients and authentic preparations that highlight the flavors, textures and colors of the season.
Our kitchen is clean – it’s not just spotless, but you’ll also never find cans or boxes on our shelves. Everything we serve, down to the condiments, is made from scratch by our talented chefs. The Thai chili dipping sauce that accompanies our fusion pan-friend oysters? It’s made right here in our kitchen. Whether it’s the white corn tortillas that fold around our fish tacos, the tomato jam served with our pork belly club or the gorgonzola sauce drizzled over our artisan wedge salad, it’s all made in-house. Our meat, fish and produce are locally-sourced, including our NW Pacific True Cod, Wild Alaskan Sockeye Salmon and Willipa Bay Washington Oysters. Our meat is also Angus Beef.
Our menu of entrees, petit plates, salads and sides can be enjoyed all day. If your belly is rumbling between 11am and 12am Monday through Saturday or 10am to 10pm on Sundays, you’ll find a plate full of farm-fresh, locally-sourced food here for you. Why choose fast food when you can have fresh food that tastes as good as it looks? And if your eyes are bigger than your stomach, we have lunch sizes available for all of our entrees, including our wild-caught salmon, lobster mac and cheese and our braised short ribs.