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Dine on the dock at the Bridgewater Bistro, whose 35 tables sit under old-growth fir beams in an airy dining room that was once the boatyard for the Union Fish Co-operative Cannery. Order one of nearly 30 wines by the glass and stick to seafood-focused small plates like Scandinavian-style pickled herring ($7) and Dungeness crab cheesecake ($11) while enjoying views of Washington State across the river.

We’re very honored to have been awarded the Herbie Award for “Outstanding NW Wine List” by Wine Press Northwest Magazine. Though we consider our wine list to be a work in progress we appreciate the acknowledgement of Tony’s carefully selected list, and invite you to come and sample for yourself. As you can see in the adjoining notes, our wines are now available for retail sale in our new wine shop as well as in the restaurant.We look forward to seeing you soon!Ann and Tony Kischner owners
BRIDGEwater bistro
Coast Weekend Aug 2014

Bridgewater Bistro

Artful flavors, attentive service and a gorgeous space make this Astoria restaurant a true fine dining experience MORE…

…if you ask, the locals will send you to the newer BridgeWater Bistro, located in a red building on Basin Street pier adjacent to the Cannery Pier Hotel…To read the full article, click here!
…it’s been beautifully transformed into Astoria’s most dramatic dining rooms, where seafood takes a starring role…
When Anne and Tony Kischner opened their new venture, Bridgewater Bistro in Astoria after 25 years operating the Shoalwater restaurant in Seaview, they included an emphasis on small plates (tapas). The wine list is not as expansive as the Shoalwater’s, but at 255 bottles, it’s still impressive. There are nearly 30 wines available by the glass…To read the full article, click here!

as seen at
The best place to eat [in Astoria] is just a short stroll down the pier at the Bridgewater Bistro (dinner for two $75; 503/ 325-6777). The restaurant offers exceptional views of the river and bridge, a tasting room for the Oregon Coast’s Flying Dutchman Winery, and a small-plates menu featuring watermelon-and-feta salad and a savory cheesecake with Dungeness crab.
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