Traditional & flavorful
Chef Joe prepares fresh halibut daily for dishes like Seafood Chiappino. One of several dishes that includes fish. Photos by Benjamin Brayfield
Chef Joe Zamora knew exactly what he wanted more than a dozen years before it ever became a reality.
“In about 1990 I looked up here,” Zamora said of Hilltop House. “And I said, ‘There’s my restaurant.’”
It wasn’t until 2002 that Zamora got the opportunity to call the historic steak and seafood house that has been a part of the North Bend landscape since 1934 his own.
“Timing was everything to get into here,” Zamora said.
And he’s been having a grand time ever since.
“I was looking for a dinner house,” he said. “I really enjoy cooking seafood and steaks.”
It also leaves him time for one of his other passions — golf. He plays a couple times a week with his wife Jodi at Watson Ranch.
But Zamora’s creativity really shines through when he’s in the kitchen.
He calls his cooking a mixture of continental styles: French style with the sauces; Italian style in his presentation; and a Northwest influence when it comes to seafood.
“On average, we deal with 24 different (hot) sauces a day,” Zamora said. “It takes a lot of time for cooks to learn how to do that many sauces.”
Crab cakes are another dinning option. Made to order. Photos by Benjamin Brayfield
Two of Zamora’s four cooks have been with him for more than six years.
“We have a well-balanced team,” he said. “We have a great staff and a great crew.”
And when Zamora says he cooks to order, he means it.
“When you order it, I go back and cut the steak,” he said. “When you order the salmon, I filet it and cut the portions.”
And he knows how to treat his guests.
From the time you walk into Hilltop House the attentive staff is there to help guide you through your meal.
Zamora knows making his guests happy makes for loyal customers.
“Even if it’s not on the menu, if I have it, I’ll cook it for them,” he said.
Not two minutes later, a waiter came back to ask if he had any of the albacore tuna, which had been the special the night before.
“Of course,” he said.
A minute later Chef Zamora smiled and headed back for the kitchen, “Some people just like to know that I’m cooking their dinner.”
And if you go right about sunset, what a fabulous view out over the bay and dunes north of the bridge.
Zamora said that starting this fall, he is extending his early bird menu and all items on that menu would be available all night Monday through Thursday.
By Ron Jackimowicz
Hilltop House
Where: 93405 Wilsey Lane &
166 North Bay Dr., North Bend
When: 4 p.m. to 10 p.m., Daily
How: Call 541-756-4160 to make reservations.
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