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Meridian

SUSTENANCE FROM THE SEA. Tuck into the catch of the day and dishes sourced from Northwest farms and purveyors at Meridian. Exposed beams, Oregon hardwoods and sky-high windows create a stylish but relaxed dining experience. Join us for breakfast, lunch or dinner, or call us to arrange a private dining experience.

  1. Meridian Restaurant & Bar

    PHONE: 503.483.3000

    SEATED DINING: Available daily from 4:00 – 10:00 pm with last seating at 8:30 pm in our spacious dining room with ocean views. We also have created unique new seating offerings perfect for your intimate gatherings. Choose from outdoor or indoor seating with seating availability of up to 10 guests. Connect with us to customize a memorable experience.  Learn More >

    IN-ROOM DINING: Available daily from 8:00 am – 9:00 pm for our Headlands Lodge and Cottage guests. With breakfast offerings from our neighbors at Stimulus Coffee + Bakery, lunch from Pelican Brewing Company, and dinner available from Meridian, we’ll be available to bring your meals straight to you whenever you please.

    RESERVATIONS: Reservations are highly encouraged.

    MAKE A RESERVATION

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    MEET CHEF JOHN NELSON

    John is a Northwestern food and beverage professional and personality, in the truest sense. “The uniqueness of my culinary offerings is shaped by the fertile Northwest land and sea that braised and flavored my childhood,” says Chef Nelson. Before joining us at Meridian Restaurant & Bar, John was on the founding team of Oregon’s prestigious Brasada Ranch, Executive Chef and Instructor at the Cascade Culinary Institute, cookbook author, consultant and TV show host.

    John was born and raised in Astoria with a Swedish background and Scandinavian influences. “Since much of my family worked in the commercial fishing industry, I’d roam the docks and would often find myself on the log ships from the Far East eating with the crew members and the captain. My cooking still reflects those meals. My backyard was filled with opportunities to hunt, fish, trap and forage.”

    What is your favorite dish to prepare?

    “Anything that I forage, fish or hunt because it puts eating something in a different light like gardening or farming and enjoying the fruits of your labor. I can have more of an appreciation of what’s on the plate.”

    What do you hope every guest gets to experience when they dine at Meridian?

    “I hope every guest feels a sense of the true Northwestern experience of heritage and comfort.”

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