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Casual-chic tavern with wood-fired pizza & BBQ, fire pits on the deck & a guest room upstairs.
Address and Contact Information
Address: 929 W 8th St, Port Angeles, WA 98363
Phone: (360) 452-0400
Website: https://www.929grill.com/
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Reviews
Joseph Mendo
Cold inside for New Years Dinner. We didn’t bring jackets so our fault . Only complaint. Definitely going back. Crab dip was amazing . Steak and veggies also. Deserts excellent we split the peanut butter and chocolate .
… moreStu Chumney
One word – PHENOMENAL!! Appetizers to desert this place is FABULOUS. We have been traveling for 2 weeks and this is the best place we have been to. All dishes were so fresh and had so much flavor. Cajun shrimp were amazing. Entrees were spectacular. Deserts were excellent. Highly recommend. A++
… morecory cedar
By far, the best restaurant we have eaten at in a very long time. We came to town to visit family and decided to go to dinner for Valentine’s Day. Unfortunately we had to sit on the patio and it was a bit chilly but it was very much worth it. The food was fabulous! I had the Cedar Plank Seafood Platter and every bit of it was perfect. My wife had the Baby Back Ribs and they were so delicious and the meat just fell off the bones, every bit of our meal was cooked to perfection. The staff was very friendly and courteous. I highly recommend this place and we will definitely be going back, every time we visit the Peninsula. 100% satisfied
… moreRalph
This experience honestly left me stunned, especially for the prices being charged.
I ordered the 10oz pork chop and substituted risotto instead of rice because if I’m going to have a starch, I’d prefer something with depth and flavor. That was unfortunately my first mistake.
The risotto was completely bland and overwhelmingly lemon-heavy. It genuinely tasted like someone squeezed a full lemon over plain rice and called it a day. No balance, no richness, no seasoning, just sharp citrus and disappointment.
The vegetable medley was somehow both mushy and undercooked at the same time. The broccoli was still hard, the carrots had zero caramelization, and everything lacked even basic seasoning. It felt like no one tasted it before sending it out.
Then the pork chop, which I was really looking forward to, was charred on the outside, undercooked inside, and somehow also dry. I’m not sure how you manage to overcook and undercook something simultaneously, but it happened. It was also underseasoned, just like the rest of the plate. Flavor won’t hurt, I promise.
I also ordered the jalapeño appetizer, and it too was heavily charred and lacking any real flavor.
What stood out most was that it felt like no one on the line has actually sat down and tasted these dishes as they’re being served. There needs to be a full menu tasting among the staff, because what’s being sent out doesn’t reflect care, balance, or quality control. I’ve seen photos of these same dishes online that look properly executed, so clearly it can be done, it just wasn’t that night.
Yes, I finished my plate. I’m not wasteful, and I don’t enjoy confrontation. Could I have sent it back? Sure. But remaking something doesn’t fix a fundamental lack of seasoning and execution.
For context, I’ve worked in the fine dining industry for over 10 years. I understand kitchen pressure and bad nights, this wasn’t that. This felt like a systemic issue in consistency and standards.
The only redeeming part of the meal was the caramelized onions I ordered on the side.
If y’all ever let go of people on the line that probably should have been let go a long time ago, I will gladly take their spot and show how the line should be ran. Unfortunately, until then, I will never be back.
… moreI ordered the 10oz pork chop and substituted risotto instead of rice because if I’m going to have a starch, I’d prefer something with depth and flavor. That was unfortunately my first mistake.
The risotto was completely bland and overwhelmingly lemon-heavy. It genuinely tasted like someone squeezed a full lemon over plain rice and called it a day. No balance, no richness, no seasoning, just sharp citrus and disappointment.
The vegetable medley was somehow both mushy and undercooked at the same time. The broccoli was still hard, the carrots had zero caramelization, and everything lacked even basic seasoning. It felt like no one tasted it before sending it out.
Then the pork chop, which I was really looking forward to, was charred on the outside, undercooked inside, and somehow also dry. I’m not sure how you manage to overcook and undercook something simultaneously, but it happened. It was also underseasoned, just like the rest of the plate. Flavor won’t hurt, I promise.
I also ordered the jalapeño appetizer, and it too was heavily charred and lacking any real flavor.
What stood out most was that it felt like no one on the line has actually sat down and tasted these dishes as they’re being served. There needs to be a full menu tasting among the staff, because what’s being sent out doesn’t reflect care, balance, or quality control. I’ve seen photos of these same dishes online that look properly executed, so clearly it can be done, it just wasn’t that night.
Yes, I finished my plate. I’m not wasteful, and I don’t enjoy confrontation. Could I have sent it back? Sure. But remaking something doesn’t fix a fundamental lack of seasoning and execution.
For context, I’ve worked in the fine dining industry for over 10 years. I understand kitchen pressure and bad nights, this wasn’t that. This felt like a systemic issue in consistency and standards.
The only redeeming part of the meal was the caramelized onions I ordered on the side.
If y’all ever let go of people on the line that probably should have been let go a long time ago, I will gladly take their spot and show how the line should be ran. Unfortunately, until then, I will never be back.
Kelly K
The waitstaff was very friendly and they were very busy. They seemed to enjoy working there. We got the enjoyed our apps and shared the seafood platter entry. The lemon cheese cake was also phenomenal.
… moreKayti Clayton
We haven’t left yet but I had to leave a review because it is SO GOOD. first of all, vibe is super intimate and cozy. I love the open kitchen concept so you can see the cooking happening.
We ordered the artichoke dip which I was skeptical of upon seeing – easily, without a doubt the BEST artichoke dip we have ever had.
We ordered the Doc something or other. It is a short rib with bbq sauce, Mac n cheese and vegetables – sometimes the sides fall short with meat heavy dishes but everything was amazing. Pasta wasn’t overly cheesy/heavy, vegetables were actually seasoned and charred. The meat was amazing (from someone who is not a big meat eater). Huge portions.
Highly recommend. A must stop if you’re passing through.
… moreWe ordered the artichoke dip which I was skeptical of upon seeing – easily, without a doubt the BEST artichoke dip we have ever had.
We ordered the Doc something or other. It is a short rib with bbq sauce, Mac n cheese and vegetables – sometimes the sides fall short with meat heavy dishes but everything was amazing. Pasta wasn’t overly cheesy/heavy, vegetables were actually seasoned and charred. The meat was amazing (from someone who is not a big meat eater). Huge portions.
Highly recommend. A must stop if you’re passing through.
Vangie Lund
5 Star food and service! Holiday weekend means a little bit of a wait, but take your time and enjoy the beautiful historic house turned upscale jazzy funky restaurant that is also kid friendly. The blankets were a bonus for the cool evening breeze and the food was literally hand made with love, every bite was prepared with through understanding of the dish and authenticity/freshness that you don’t find nowadays in our busy world. Fresh chanterelle mushrooms, extensive wine menu, and entrees to leave you full and cleaning your plate! Love 929 Wood fire grille and all the staff! Perfect Port Angeles Welcome for us to the PNW!
… moreSteven Golab
One of if not my favorite places to eat while visiting Washington for several reasons.
1: extremely well crafted food, most of which is cooked in a woodfire stove (as the name suggests) .
2: One of the best creme broulee’s I have ever put in my mouth. Extremely perfected recipe so hats off to the chef.
3: Great atmosphere and heating on the deck for cooler days.
4: lastly, the staff. Shout out to Mika who did a extremely good job at handling all the tables and duties she has to do (at some points I felt she could have used more assistance). She deserves a break, raise, and a vacation. As a avid foodie I pay attention to this.
Overall, I could not recommend this place enough to locals, or travelers afar. Very good job 929 Woodfire Grill!
… more1: extremely well crafted food, most of which is cooked in a woodfire stove (as the name suggests) .
2: One of the best creme broulee’s I have ever put in my mouth. Extremely perfected recipe so hats off to the chef.
3: Great atmosphere and heating on the deck for cooler days.
4: lastly, the staff. Shout out to Mika who did a extremely good job at handling all the tables and duties she has to do (at some points I felt she could have used more assistance). She deserves a break, raise, and a vacation. As a avid foodie I pay attention to this.
Overall, I could not recommend this place enough to locals, or travelers afar. Very good job 929 Woodfire Grill!
benjamin nalls
A cozy, warm restaurant with a relaxed and welcoming environment that is perfect for a date night, catching up with friends or a family dinner! The at-home feel of this restaurant is a pleasant change from your classic restaurant booth/table setup, but doesn’t take away from the service which was fast and attentive! The best part was the incredible food, which was not just delicious but was a generous amount as well. The peanut butter pie was literally the best pie I’ve ever had; 10/10 would recommend.
… moreMarcus K.
Lots of indoor and outdoor seating. Awesome menu. We got a fish platter. Jalapeño peppers wrapped in bacon. Crab mac n cheese. All delicious!
… more