Yanzi is a charming
hostess.
The bustling metropolis of Gold Beach, Oregon – population 2,500 or so – is the improbable location for a new wine bar that serves a good selection of wines at reasonable prices, and an interesting menu of appetizers and light entrées. Several of the food items feature mushrooms of various kinds, which explains our interest in including mention of Anna’s here.
Anna’s is tiny, but shows a lot of thought went into it. A nice bar of cherry and bird’s eye maple, and four small tables, the place seats just 14 patrons. The day we were there – mid-afternoon on Saturday – we got the last two places in the bistro, and by the time we left, there were several folks waiting outside. In Gold Beach, this is unusual to say the least.
Among the mushroomy items on the sample menu are a Thanksgiving Chicken Paté (sage, walnuts, mustard sauce and morels in a browned bread crust) and Wild Mexican Shrimp (served with orzo and black truffle oil). Mary was tempted by the Spinach Strudel (dill seasoned spinach wrapped in phyllo with Blue cheese) but we settled instead for a shared plate of a tasty combinaton of oyster and Chinese king mushrooms folded into mini bowtie pasta. Both a pretty presentation and quite satisfying.
