ABOUT US
DAILY HOURS
Breakfast
Mon - Thurs | 7am - 12pm
Fri - Sun | 7am - 1pm
All Day Menu
Sun - Thurs | 3pm - 9pm
Fri + Sat | 3pm - 10pm
Happy Hour
3pm - 5pm
Welcome to 48° North Waterfront Restaurant + Bar, where culinary excellence meets breathtaking scenery. Nestled along the picturesque waterfront, our establishment offers a dining experience like no other. From delectable classics to innovative creations, every dish is a celebration of taste and quality. Pair your meal with our exceptional beverage selection, featuring a curated wine list, craft cocktails, and a variety of local brews. Whether you're savoring a signature cocktail or indulging in a fine wine, our drink options are sure to complement your dining experience.
But it's not just about the cuisine and drinks; it's also about the view. At 48° North Waterfront Restaurant + Bar, you'll be treated to panoramic waterfront vistas that provide the perfect backdrop to your dining experience. The serene beauty of the water creates an atmosphere of tranquility, allowing you to relax and savor every moment. Join us for a dining experience that combines the best of American cuisine, a diverse beverage menu, and stunning waterfront views.
About Our Chef
Chef John Adams
Chef John grew up in the agricultural center of California’s San Joaquin Valley. Being surrounded by the ethnic diversity of the people and products of this area, He naturally levitated towards interests in food at a young age.
Following high school, Chef John began cooking in Yosemite National Park at the renowned Ahwahnee Hotel where he was introduced to high quality, upscale California-centric cuisine. Feeling like he needed to formalize his craft, He enrolled in the culinary program at Western Culinary Institute in Portland, Oregon in 2003. While attending school he worked at Carlyle Restaurant, voted as best new restaurant by Willamette Week and The Oregonian. For his culinary externship, he followed his passions for Cajun and Creole cuisines and headed to New Orleans where he studied under the much-beloved Chef Paul Prudhomme at K-Paul’s Louisianan Kitchen.
After finishing his culinary program Adams laned back in Portland learning and honing his craft at places like Bridgeport Brewpub and Bakery, Sal’s Famous Italian, McGrath’s Fish House and ultimately at the Heathman hotel working under the tutelage of French Master Chef Philippe Boulot.
Yosemite called Chef Adams back to rejoin the ranks at the Ahwahnee as a Sous Chef where over the next several years under the guidance of Chef Percy Whatley, Adams earned dual certification as Pro Chef Level II and Certified Chef de Cuisine by passing a rigorous four-day exam. Shortly after, Chef Adams was promoted to Executive Chef at the historic Curry Village and eventually took the helm at Yosemite Valley Lodge.
In 2017, opportunities arose, and he left Yosemite to take the role of Executive Chef at both Kalaloch Lodge and later Lake Cresent Lodge in the Olympic National Park where he again embraced the vibrant cuisine of the Pacific Northwest. Here he has forged relationships with farmers, fishmongers, brewers, wine makers and local tribes to bring ingredients to restaurant tables on the peninsula. Now at the helm of the 48° North & Red Lion Hotel in Port Angeles Chef John brings his unique and varied culinary perspective to delight guests with spectacular dishes showcasing the bounty of the land and sea of the Pacific Northwest.
REVIEWS:
"We had 7 people. One server, Mackenzie, took care of the whole restaurant and bar. She was courteous and always smiling. And the food was awesome. She even took a pic with us."
"Mckenzie was absolutely fantastic.She was completely alone running the front end, which would affect most people's attitude, but this wonderful server stayed friendly, kind, and attentive. Food was wonderful too."
"AMAZING! The best Seafood around!!!! This place is not overpriced. This is a Seafood Specialty place, it's not In-N-Out. If you want a hanburger, go to McDonald's. If you want the Best Seafood around, come here!"
"The loveliest servers i have ever met. They warmed our spirits after having missed the last ferry of the day. The food is yummy, no doubt about it (The tomahawk pork chop is a MUST). However, it's the team that really shines at this establishment. They went above and beyond at every point in the evening"