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Starting Wednesday July 11th, the bistro will return to our summer operating hours.                        Wednesday - Saturday                          Lunch, 11:30 - 2:30                           Dinner, 4:30 - 8:30
hours: Thursday - Saturday  lunch, 11:30a - 2:30p - dinner, 4:30p - 8.30p 139 w Alder Street in downtown Sequim for reservations call 360.683.4321
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Wood-fired Wednesday’s                                           4:30 - 8:00 see our main website for details
139 w alder street, downtown sequim  regular hours: thursday - saturday lunch, 11:30 - 2:30 . dinner, 4:30 - 8:30 for reservations, call: (360) 683-4321 special hours: wood-fired wednesday, 4:30 - 8:00
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‘Gift Certificates available in person or over the phone’
Visit Us: 139 W Alder Street, Sequim WA  
Talk to Us: 360.683.4321
Follow Us: http://facebook.com/alderwoodbistro
Write to Us: info@alderwoodbistro.com
contact
360.683.4321
Reservations are recommended (dinner only) call:
If the phone is not answered or during non business hours please leave your name, phone #,  date and time you wish to join us. Also provide the number of people in your party.  
Open Thursday - Saturday, lunch, 11:30 -2:30, dinner, 4:30 - 8:30
reservations
Wood-fired Wednesday’s                                           4:30 - 8:00 see our main website for details
At the Alder Wood Bistro, we feel that it is imperative to use the highest quality ingredients and to support local producers who practice sustainable and organic methods. ‘A meal is only as good as its ingredients’.       
Local, organic ingredients. All desserts made in house. Seasonally inspired daily specials. Artisan wood-fired pizza. Meat and poultry free-range with no hormones or antibiotics. Sustainably harvested seafood. Extensive wine list and rotating beer on tap. Our thoughtfully crafted menus feature the bounty of the Olympic Peninsula.
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see samples
The wood-fired oven is the centrepiece of the Bistro. At cooking temperatures of 650-750 degrees the oven sears meats and seals in the flavours of vegetables and breads.
wood-fired oven
chef Gabriel & coo Jessica
Our excellent chef, Gabriel, and his wife Jessica, had a vision of owning a small restaurant where they could share the joy that inevitably comes from sampling Gabriel's work with their friends and neighbours. Today that dream is a reality, and they hope that you will join them soon to sample their imaginative,                epicurean delights.
Al fresco dinning (weather permitting) is another feature of the Alder Wood Bistro. The courtyard, has been described as a “living garden”, even “magical”. Indeed, it is the food that is unparalleled. Owing to the skill and experience of chef Gabriel, as well as the supply of fresh, organic ingredients form over 20 local growers and purveyors, the Alder Wood Bistro is able to deliver an array of tantalizing gastronomic fare.
patio dinning
Local, organic ingredients. All desserts made in house. Seasonally inspired daily specials. Artisan wood-fired pizza. Meat and poultry free-range with no hormones or antibiotics. Sustainably harvested seafood. Extensive wine list and rotating beer on tap. Our thoughtfully crafted menus feature the bounty of the Olympic Peninsula.
about
Finally. the days are getting longer and warmer, bright colors are appearing on nature replacing the grey of winter and excitement is building in the gardens of the Olymppic Peninsula. Spring marks the beginning of growth and therefore least plentiful time of the year for the local epicurean. Creativity is key, so good thing Chef Gabriel loves a challange….
Funghi Bianca Pizza fresh out of the wood-fired oven. Special Purple Clam Pizza.
Our new Spring Menus are sprouting a few new items such as Wood-fired Purple Clams from Hana Hama Oyster Co., BBQ Pork Pizza with our house-made Kaffir-ginger, Nash’s pork sauage, and Ricotta Gnoccchi with shiitake, pickled rhubarb and local nettles.
Spring Lunch menu Spring Dinner menu
Special of the week: Frenched Bone-In Nash’s Pork Chop with fig and mustard seed gravy, Nash’s yellow dent corn polenta and Itsy Bitsy micro greens.
Chef Gabriel just butchered a whole Nash’s pig yielding amazing fresh bone-in pork chops and beautiful porchetta nightly specials and yummy sausage for our pizza and meatloaf.
We make our own hearth-baked bread with retained heat from the wood-fired oven. Nash's flours and natural sourdough starter gives our bread a unique depth of flavor as well as optimum nutrition and digestibility from local freshly milled grain. This is one kitchen project that gives Chef Gabriel much joy and we are the lucky benefactors! We serve our house-made bread as bread plates with compound butter or bean puree, on our panini sandwiches and whole loaves can be purchased when available.  I just wanted to give thanks to our wonderful staff, the bistro family. Restaurant work is not easy but it can be rewarding. The hard work, dedication and professionalism that each and every one of our staff members gives every day shows. Thank you. I talk a lot about Chef Gabriel because he is incredibly talented and the bistro is his vision and he gives his heart & soul to make it happen. But the bistro would be nothing without our bistro family. They don't like public praise so I will keep the gratitude to a general level. Each staff member is an integral part of the bistro. Its challenging work but also gratifying work. All of our staff can leave at the end of the day proud of the food that was served, proud of the symbiotic relationship with the local community and be proud that through all their hard work they help make our Olympic Peninsula a better place. I am proud of my bistro family and honored to work you. Open Wood-Fired Wednesdays 4:30-8 pm Thursday, Friday & Saturday LUNCH 11:30-2:30 & DINNER 4:30-8:30 Dinner reservations recommended. Lunch reservations accepted only for parties 5 or more people.
Sincerely, Jessica Schuenemann Co-Owner/Lady of the House
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