Despite the "seat yourself" type of restaurant that is High Tide, the food is actually really flavorful and tasty.
The decor and the furnishings are kind of all over the place, with no real cohesive theme. I saw at least 9 varieties of chairs and a motley assortment of tables as well. I couldn't decide whether it was intentional or not. That's ok, I was really just looking for good food, and my wife and I can make our own ambiance anywhere.
Our waitress was a bit quirky and probably stoned, but she was very friendly. This is Oregon after all, so the highness shouldn't really come as a huge shock.
Their tuna fish and chips sounded delicious, but I had fish and chips for lunch, so I thought I'd mix things up a little. I opted for their dinner special: ahi tuna topped with crab meat, artichoke hearts, and a pesto cream sauce, served with a side of brown rice pilaf. High Tide also claims to have award-winning chowder, so I had to try it out. Fortunately for me, my entree came with either chowder or salad. I have no need for rabbit food, so I gladly chose chowder.
The chowder was very tasty, with a prevalent flavor of black pepper. I found the clams to be very fresh, and didn't get a single gritty one. This was a great way to get my palate amped up for the main course.
As for the tuna, the presentation was far beyond what I was expecting from a small town like Coos Bay. The tuna steak was perfectly moist and cooked just right, still red on the inside. Each of the components was tasty on their own, but awesome put together. I especially enjoyed the fresh dungeness crab. The rice pilaf wasn't all that memorable, but a nice pairing nonetheless.
We finished things off with a lemon tart, topped with huckleberries and whipped cream. It was light, refreshing, and a great way to round out the meal.
Read my other reviews, complete with pictures:
The Barbecue Fiend
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