Sybaris has been described as "Eclectic Northwest Bistro." While I am not fond of restaurant labels, that is about as closely as one can describe us in three words. Here in Albany, we're lucky enough to have many farmers and ranchers within a mile or so of the restaurant who sell to top Portland restaurants - so I like to think that I get first pick. We change our menu every month, so we can bring the best products from the farm to you at their peak. You will not get a tomato in January, nor will you get salmon once the wild Chinook are done for the year. While we are not a French restaurant, that is the way I was trained, so you will see an influence there. I own an obscene number of cookbooks, so you may see dishes from far away lands, but always with an emphasis on fresh, local products grown in a sustainable way.

Nearly everything we serve is made from scratch here at the restaurant. If I find a commercial product that is better than what I feel I can make (Beaufou mustards, Nueskes bacon, etc), then I buy it. Yes, I make my own ketchup. We make the bread fresh every day. My pastry chef background ensures that all desserts are not only made in-house (including ice cream), but with the same attention to ingredients that the dinners receive. French chocolate, real cream without additives (read a cream label sometime), and pure Hawaiian cane sugar make our desserts worth boxing up some of your dinner to try.

If you know someone who grows the best produce or raises the best duck, please have them contact me, as I am always looking to improve. I pay a lot for my ingredients; I have to, because I only want the best.