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Anna's - by the sea
Recommended Reviews
4.5
eric leclere
It was nice little restaurant and nice service and wine was delicious, overpriced but tasty.. Food in other hand wasn't good, everything was burnt.. i had 'freshly' cough rockfish and it wasn't fresh it was defrosted and dry and burnt with burnt onions it did not tasted good, fortunately was hungry so i ate it and my partner had duck what was nice, med rare, inside was good from outside burnt. For the price we paid would expect better. Advise dont say on the menu it's freshly cough, say true 'defrosted'.
Seth Downing
Always perfect, top shelf food and service. Thanks again Peter and Kerri.
Rodney Smart
This is a rare place. Artful treatment of fine ingredients.
Jeremy M
Awesome steak. Friendly fast service and decent prices
Jonathan Otis
For over 40 years the reason most people go to Gold Beach is to ride the jet boats up the Rogue River. That’s why we came. But there is another reason to come to Gold Beach, Anna’s on the Sea. Peter and his stalwart Carrie offer the best food experience between Portland and San Francisco. They are only open 4 days per week and there is only 16 seats in the restaurant so make sure you call for a reservation and when you book tell him your coming because of me!!Every item on the charcuterie plate is made by Peter except the bread, even the three cheeses. Amazing! We had the duck breast, with an amazing succotash and mashed potato cake, and the Alaskan scallops, perfectly cooked on a bed of amazing pasta. Both dishes we absolutely perfect. We could only get in late and when the door locked, Peter relaxed with his dog Max and the stories wouldn’t stop and neither does his perfect wine list. Don’t pick, let Peter. Worth the drive, Yes. Everyone needs to make a stop here!!!
AsherBlackwood
Food was excellent! Had the scallops but everything around the table was good. Pear cider was excellent.
Ali Van Otterloo
Excellent meal and cheese plate. Paired very well with chef recommended wine. We will be back again.
Michael Knoll
Delicious house-made salumi. A small bistro with just a few tables and a bar where you can banter with the owner-chef, who is an expert on Burgundies and has an amazing Franco-centric wine list. No other restaurant we've visited on our week-long excursion along the Oregon Coast was even close to this league of sophistication. I would drive 100 miles out of my way to eat here.