Sybaris Bistro

Sybaris Bistro Innovative PNW cuisine with a fresh menu each month. Sybaris Bistro is dedicated to bringing the best of Oregon to your table. Yes, I make my own ketchup.
(474)

Located in a historic industrial building at the corner of First and Washington Avenues in downtown Albany, you can expect some of the best food in Oregon, served with equal parts eclecticism, classical preparation, and innovation. Sybaris Bistro offers a fresh menu every month, a spacious, upscale atmosphere, an extensive Northwest-centered wine list, and a full bar. Everything we serve is made f

rom scratch here at the restaurant unless I can find a commercial product that is better than what I feel I can make (Beaufou mustards, Nueskes bacon, etc). 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. I was fortunate enough to be invited to the James Beard House in New York City to cook a meal representative of our style to show off the Northwest. We took great pains to ensure that the guests in New York received the Willamette Valley's food; we brought coolers of food on the plane and mailed our clothes to the hotel! We were ecstatic to go back to the Beard House to present “Willamette Valley Native Tribute”. We worked with The Confederated Tribes of Grand Ronde. This was the first time the Beard House featured Native American foods and it was a huge success.

— Matt Bennett, Chef

As many of you know, Sybaris Bistro is preparing to move into our new home. Our last day of regular service at our curre...
06/09/2026

As many of you know, Sybaris Bistro is preparing to move into our new home. Our last day of regular service at our current location on 1st Avenue will be June 13, and then the real work begins!

As we pack up nearly two decades of memories and prepare for this next chapter, we’re looking for volunteers to help with the move. Tasks may include packing glassware and dishes, moving tables and chairs, organizing supplies, and helping transport items from our current location to the new space.

Whether you can spare an hour or an afternoon, we’d be incredibly grateful for the extra hands.

📋 Sign up to volunteer here: sybarisbistro.com/move

☎️ Prefer to sign up by phone? Contact the Albany Visitors Association at 541-928-0911 and they’ll help get you signed up.

This restaurant has always been built by community, and we’re excited to bring that spirit with us into our new home. Thank you to everyone who has supported us over the years, whether you’ve joined us for a special occasion, shared a meal with friends, celebrated life’s milestones, or simply stopped by for dinner. Your support has made this journey possible.

We’ll be sharing details about our opening timeline and opportunities to dine at the new location soon. We can’t wait to welcome you into the next chapter of Sybaris Bistro.

June has arrived, and so has a new menu at Sybaris.This month, Chef Matt leans into the start of summer with coastal fla...
06/02/2026

June has arrived, and so has a new menu at Sybaris.

This month, Chef Matt leans into the start of summer with coastal flavors, garden vegetables, a few nostalgic inspirations, and plenty of dishes that are unmistakably Sybaris.

To start, there’s Lily’s pimento cheese served with crackers, roasted porcini mushrooms with crispy shallots and Italian parsley, and a double crab and Oregon bay shrimp drumkilbo made with Dungeness and rock crab. Chilled raw and cooked vegetables with Asian-inspired peanut sauces keep things bright and refreshing, while chilled watercress soup with salted whipped cream is made for warm evenings.

Salads stay fresh and simple with mixed greens and coarse mustard vinaigrette, or local greens tossed with dill pickle dressing, fresh cucumbers, and cured cucumbers.

For mains, pan-fried petrale sole comes with Tadich Grill tartar sauce, turmeric basmati rice, and vegetables. Grilled chile-rubbed pork tenderloin is paired with green chile scrapple and burnt leek sour cream, while Carson’s sweet chili and mayo marinated halibut arrives with kimchee rice cake, soft-boiled egg, and early summer vegetables. There’s also grilled deviled chicken breast with mustard potato kugel, vegetarian cannolicchi pasta with fennel, artichokes, and house-made Italian sausage-style tofu, our grilled USDA Prime flat iron steak with black garlic cheddar mashed potatoes, and a cornflake-crusted beef tenderloin that gives country fried steak the Sybaris treatment.

And dessert? Definitely worth saving room for. Our signature Sybaris chocolate hazelnut cake returns alongside strawberry-rhubarb crème brûlée, rhubarb and toasted oat crisp with oat milk sorbet, mojito mousse, and house-made Valrhona Madagascar vanilla ice cream. There’s also the Valrhona chocolate and mascarpone OER-EO tart, plus My Mom’s Go-To Graduation Party Dessert, a strawberry-pecan delight that feels like the start of summer.

The days are longer, the evenings are warmer, and the menu is ready.

Come dine with us at Sybaris.

For generations, the Waverly Duck has welcomed families into Albany from its place on Waverly Lake. It’s one of those qu...
05/26/2026

For generations, the Waverly Duck has welcomed families into Albany from its place on Waverly Lake. It’s one of those quirky little landmarks that became part of growing up here. Kids wave at it from the backseat, visitors stop for photos, and locals know they’re almost home when they see it.

After many years afloat, the duck now needs a full restoration, and we want to help preserve it for future generations.

On Sunday, June 7 at 5pm, we’re hosting “An Evening for the Waverly Duck”, a special one-night-only fundraising dinner at Sybaris to support its restoration. The evening will feature a seven-course dinner with wine pairings included, along with a few playful nods to our guest of honor throughout the menu.

More than anything, we hope this is a chance for people who love Albany to gather together and celebrate a small but beloved piece of our community.

If you are unable to attend but would still like to support the restoration effort, donations of any amount are welcome. Please note “Restore the WD” on your donation.

With gratitude,
Matt & Janel Bennett

-𝐌𝐄𝐍𝐔-

-𝗙𝗶𝗿𝘀𝘁 𝗖𝗼𝘂𝗿𝘀𝗲-
KC’s Cheese & Quackers
French-style cheese spread, duck crackling crackers

-𝗦𝗲𝗰𝗼𝗻𝗱 𝗖𝗼𝘂𝗿𝘀𝗲-
Warm Wild Mushroom Tart
With a little salad

-𝗧𝗵𝗶𝗿𝗱 𝗖𝗼𝘂𝗿𝘀𝗲-
Hot & Sour Soup
With smoked duck and tofu

-𝗙𝗼𝘂𝗿𝘁𝗵 𝗖𝗼𝘂𝗿𝘀𝗲-
Grilled Wild Chinook Salmon
With whipped schmaltz, green apple, and kale velvet

-𝗙𝗶𝗳𝘁𝗵 𝗖𝗼𝘂𝗿𝘀𝗲-
Iron Skillet Magret
French Canadian giant duck breast, rhubarb chutney, twice-baked spinach soufflé

-𝗦𝗶𝘅𝘁𝗵 𝗖𝗼𝘂𝗿𝘀𝗲-
Foie Gras Crème Brûlée
Foie gras custard with brûléed sugar crust

-𝗦𝗲𝘃𝗲𝗻𝘁𝗵 𝗖𝗼𝘂𝗿𝘀𝗲-
Cream Puff “Duck”
On a strawberry pond

-𝗗𝗮𝘁𝗲-
Sunday, June 7th at 5:00pm

-𝗣𝗿𝗶𝗰𝗶𝗻𝗴-
$199 per person
𝑃𝑙𝑒𝑎𝑠𝑒 𝑁𝑜𝑡𝑒: 𝑊𝑖𝑛𝑒 𝑝𝑎𝑖𝑟𝑖𝑛𝑔𝑠 𝑎𝑛𝑑 𝑔𝑟𝑎𝑡𝑢𝑖𝑡𝑦 𝒂𝒓𝒆 𝑖𝑛𝑐𝑙𝑢𝑑𝑒𝑑.

-𝗥𝗲𝘀𝗲𝗿𝘃𝗮𝘁𝗶𝗼𝗻𝘀-
Please call us at 541-928-8157 Tuesday through Saturday to reserve your seats. If we miss your call, please leave a message and we’ll get back to you as soon as possible to confirm your reservation.

Happy 50th Birthday to the legendary Jesse Brown!For 25 years, Jesse has been part of the heartbeat of Sybaris. If you’v...
05/21/2026

Happy 50th Birthday to the legendary Jesse Brown!

For 25 years, Jesse has been part of the heartbeat of Sybaris. If you’ve ever walked through our doors, chances are you’ve been greeted with his signature wit, a perfectly timed joke, a killer cocktail, or the kind of hospitality that makes you feel instantly at home.

Jesse is many things: Seahawks superfan, master of holiday decor, resident pop culture expert, proud corgi dad, devoted Back to the Future fan, Collective Soul enthusiast, and one of the most genuinely kind and beloved people in the Albany community.

More than that, he’s family. To the Bennetts and to Sybaris.

He’s the calm in the chaos, the keeper of stories, the guy who somehow always knows exactly what to say, and the person who makes this place feel like home for staff and guests alike.

50 looks pretty good on you, JB. Here’s to another year of laughs, stories, Seahawks games, Collective Soul playlists, and making sure nobody reaches 88 miles per hour.

As Doc Brown so aptly said: “Your future hasn’t been written yet… so make it a good one.”

Happy Birthday, Jesse!

05/19/2026

It’s official! Strawberries in the valley are now perfectly sweet and absolutely irresistible!

Celebrate the season with our Mark Twain Strawberry Experience: a joyful ode to Oregon summer. This limited-time dessert features organic strawberries from K Family Farm, tender house-baked shortcake, strawberry ice cream and sorbet, whipped strawberry cream, a drizzle of sweetened crema, and a sprinkle of Mexican sugar.

Because each Strawberry Experience requires time and care to prepare, we offer just one per evening. It must be reserved at least 2 days in advance, with a minimum of 2 guests. $29 per person.

🍓Call us at 541-928-8157 to reserve your Strawberry Experience today.

Mother’s Day Brunch at Sybaris is officially SOLD OUT. Thank you all so much for the incredible response. If you missed ...
05/08/2026

Mother’s Day Brunch at Sybaris is officially SOLD OUT. Thank you all so much for the incredible response.

If you missed out this time, there’s still an easy way to treat the moms and mother figures in your life: Sybaris gift certificates. They’re still handwritten, old-school style, and available to purchase online through our website. You can choose to pick it up and hand-deliver yourself, or we can mail it out for you.

Whether it’s a special occasion, a heartfelt thank you, or simply a reason to celebrate, a Sybaris Bistro gift certificate is the perfect way to share a memorable meal and a night out together.

Purchase here: sybarisbistro.com/gift-certificates

Also, a little insider tip: our Mother’s Day brunch announcement only went out through our email list before we put out the word on social media, and reservations disappeared almost immediately. If you want first access to holiday events, special dinners, and limited reservations before the general public, make sure you’re subscribed to our newsletter.

Sign up here: sybarisbistro.com/newsletter

We’ve got some fun things coming!

May is here, and so is our new menu. This month, Chef Matt leans fully into spring with bright greens, coastal flavors, ...
05/04/2026

May is here, and so is our new menu. This month, Chef Matt leans fully into spring with bright greens, coastal flavors, and a few playful twists that keep things interesting.

To start, there’s a chilled green pea panna cotta with fresh wasabi, Arnold Bennett with asparagus and smoked salmon omelet, and chilled house-smoked bison tongue with a rough chopped condiment. Boiled and chilled asparagus with Dijon mayonnaise keeps things simple and seasonal, while Oregon bay shrimp bisque with potted shrimp whip brings a rich, coastal touch.

Salads stay fresh and vibrant with mixed greens and coarse mustard vinaigrette, or a BBQ duck thigh salad with warm dressing that leans a little heartier.

For mains, potato chip-crusted rockfish comes with caviar tartar sauce and minted mushy peas, while a Pakistani spiced beef and lamb cottage pie adds bold flavor with a masala mashed potato crust. There’s also yakisoba with asparagus, mushroom, soy and butter, and our grilled USDA prime flat iron steak with garlic herb sour cream and an asparagus-potato castle. Miso marinated black cod with sushi rice and pickles offers something clean and balanced, while chicken breast with green garlic butter, spaetzle and spring vegetables keeps things classic. And for something a little indulgent, penne with Calabrian chiles, buttered tomato sauce, bacon, spinach and grilled scallops rounds out the menu.

And dessert? Definitely worth it. Our signature Sybaris chocolate hazelnut cake is here, alongside lemon basil crème brûlée, a Valrhona chocolate and mascarpone “OER-EO” tart - a nod to our upcoming move to the Oregon Electric Railway Station, built the same year the Oreo was invented - warm rhubarb galette with cinnamon whipped cream, AM’s 1880 asparagus ice cream with strawberry gel, carrot cake with brown sugar cream cheese frosting, and house-made Valrhona Madagascar vanilla ice cream.

Spring is in full swing. Come dine with us at Sybaris.

This weekend’s special features asparagus picked today by our friends at Kenagy Farms, right over the bridge in North Al...
04/25/2026

This weekend’s special features asparagus picked today by our friends at Kenagy Farms, right over the bridge in North Albany. We gently roast it in olive oil, layer in a rich chicken jus with a touch of Calabrian pepper for a little warmth, and finish with Parmesan.

On top, a 141° egg. It’s slowly cooked at a precise temperature so the white is just set and the yolk stays silky and custard-like. When you cut into it, it becomes its own sauce and brings everything together.

Available through the weekend. We’d love to cook this one for you.

From our current dining room to a historic train depot…this next chapter is starting to feel real.Sybaris Bistro is feat...
04/22/2026

From our current dining room to a historic train depot…this next chapter is starting to feel real.

Sybaris Bistro is featured in the latest Take Root Magazine, sharing a closer look at the move, the building, and what’s ahead.

It’s a thoughtful piece, and we’re honored to be included alongside so many great Oregon stories.

You can read it online here: bit.ly/take-root-syb

We brought in half a pig from Helping Hands, a Berkshire–Tamworth cross known for rich flavor and beautiful marbling, an...
04/15/2026

We brought in half a pig from Helping Hands, a Berkshire–Tamworth cross known for rich flavor and beautiful marbling, and Chef Matt is making the most of it with two one-off specials.

𝐓𝐨𝐧𝐢𝐠𝐡𝐭, 𝟒/𝟏𝟓 (𝐨𝐧𝐥𝐲 𝐨𝐧𝐞 𝐚𝐯𝐚𝐢𝐥𝐚𝐛𝐥𝐞):
Maple cracked pepper marinated pork tenderloin, served with chili-spiked mashed potatoes and seasonal vegetables. Serves 2.

𝐓𝐨𝐦𝐨𝐫𝐫𝐨𝐰, 𝟒/𝟏𝟔 (𝐨𝐧𝐥𝐲 𝐨𝐧𝐞 𝐚𝐯𝐚𝐢𝐥𝐚𝐛𝐥𝐞):
House-smoked ham shank with BBQ smoked potatoes and cabbage, finished with mostarda. Also serves two.

These are true one-and-done specials. When they’re gone, they’re gone.

Give us a call to reserve yours: (541)928-8157

Address

133 SE 5th Avenue
Albany, OR
97321

Opening Hours

Tuesday 5pm - 8pm
Wednesday 5pm - 8pm
Thursday 5pm - 8pm
Friday 5pm - 8pm
Saturday 5pm - 8pm

Telephone

+15419288157

Website

Alerts

Be the first to know and let us send you an email when Sybaris Bistro posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Sybaris Bistro:

Shortcuts

Share

Category