Blackfish Cafe was launched in July 1999 with the goal to bring a new culinary experience to Lincoln City. We feature house made dishes with the freshest ingredients. Our plates are an excellent representation of Pacific Northwest Fare in a wholesome preparation.
We believe food from scratch is far superior and it shows.
For the full experience, peruse our unique cocktail list and extensive premium wine list but be sure to also
consider dessert as part of the experience. Yes, we make those from scratch too.
Our classically designed dining room is cozy enough for an intimate date and just right for your larger group. We are not stuffy or pretentious. Serving generous portions and offering bread, soup or salad with our dinner entrees is a tradition we hold onto.
Our lunch menu is a scaled back version of dinner and offers more approachable options for your midday stop.
In our dining room, we have different art shows monthly and seasonally.
Our local artists install their work for all to enjoy and purchase if you feel inspired to do so.
Rob Pounding is the owner and founder of the Blackfish Café. Prior to owning the Blackfish Café, Rob was the Executive Chef of Salishan Lodge from 1985 to the opening of the Blackfish Café in July 1999. During his tenure at Salishan, the Lodge’s fine dining restaurant received the AAA 4 Diamond, and the Mobil 4 Star Awards (the only restaurant in Oregon to do so), as well as the DiRona Award. Rob has spent over 40 years developing working relationships with various market gardeners, farmers, and fisherman on the Oregon Coast, and has been an active supporter of sustainable agriculture and organic farming for commercial applications in Oregon. He is licensed to buy fish and shellfish directly from area fisherman, and purchases the bulk of his vegetables and herbs from area market gardeners.
Rob was selected as one of the top ten chefs in the Pacific Northwest by NW magazine. He was chosen as the Captain of the first NW Culinary team to compete in the IKA HOGA in Germany, known as the Culinary Olympics. His team won a total of 15 medals, with a personal Gold, Silver, and Bronze for hot and cold food preparation, utilizing foods endemic only to the Pacific Northwest. He has been awarded medals in competitions in Canada, Asia, Europe, and throughout the United States
Rob was selected to prepare a dinner at the prestigious James Beard House in New York. He has been involved in numerous promotional events, including guest Chef at the Hotel Furama in Central Hong Kong, guest Chef at the US Embassy, Hong Kong, and Chef exchange at the Hotel Fregate, Bandol, France. In 1996 he was asked to develop a series of menus featuring foods and preparations from the Pacific Northwest for the restaurants at the prestigious American Club in Central Hong Kong. Rob was active in various hunger relief efforts, including Lincoln County Food Share and Share Our Strength.
Rob is a graduate of the Culinary Institute of America, a Certified Executive Chef, and was selected as a member of the American Academy of Chefs; the American Culinary Federation’s honour society for excellence in Culinary Arts and contribution to the profession.
You will find Rob overseeing daily operations alongside his longterm, committed staff. Chef Joshua Anderson has been at the helm as a trusted and talented leader of the team. Blackfish Café works in perfect rhythm thanks to all of the dedicated and passionate staff. We offer the very best possible experience, and again, we are always happy to have you as our guest.