Jacob Harth, the Oregon-born chef who cooked in Michelin-starred kitchens in New York, is coming home and he’s bringing one of the most ambitious restaurant projects the Oregon Coast has seen in years. Bayocean Oyster House is set to open at 1985 Bayocean Road NW in Tillamook in spring 2027, restoring a historic oyster processing facility on the bay into a working waterside restaurant, seafood market, and processing dock.
The menu will center on local oysters, simply grilled fish, and creative uses for underused coastal species, including a bisque made from invasive green crabs harvested right off Tillamook Bay. The counter-service format is a deliberate choice, designed to keep prices accessible and turnover fast while maintaining the craft and sourcing integrity that has defined Harth’s career.
Harth is one of Oregon’s most compelling culinary prospects. He trained at some of the most celebrated restaurants in the country like Saison in San Francisco, Oxalis in Brooklyn, and Ox in Portland. Before opening Erizo, his Portland tasting-menu seafood spot earned national recognition and landed him on Eater’s Young Guns list in 2019. During the pandemic, he launched Nevør, an oyster window on the Oregon Coast built entirely on direct relationships with local harvesters.
Can’t wait until 2027? While the Tillamook location is still under construction, Harth is currently running a chef residency at Local Ocean Seafoods at 213 SE Bay Blvd in Newport, according to The Oregonian. It’s the best way right now to get a taste of what Bayocean will be, with Harth serving shellfish trays and raw preparations that showcase exactly the kind of traceable, coast-to-table cooking he has built his reputation on.
Harth is partnering with David Sisler and development firm Urban Patterns, whose principals Ben Gates and James Lee are leading the property acquisition and buildout through Local Bayocean LLC. The team has been deliberate about preserving the site’s rare working waterfront infrastructure, including a functioning dock that keeps the entire seafood supply chain on the coast. With a goal of sourcing over 80% of its products directly from local producers, Bayocean is positioning itself as a new model for what Oregon coastal dining can look like
