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Sybaris Bistro is dedicated to bringing the best of Oregon to your table. 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 from 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). Yes, I make my own ketchup. We make the bread fresh every day. My pastry chef background ensures that all desserts a…
Elegant & roomy bistro serving locally sourced & artfully presented New American dishes.
Hours
| Saturday | 5–8 PM |
| Sunday | Closed |
| Monday | Closed |
| Tuesday | 5–8 PM |
| Wednesday | 5–8 PM |
| Thursday | 5–8 PM |
| Friday | 5–8 PM |
Address and Contact Information
Address: 442 W 1st Ave, Albany, OR 97321
Phone: (541) 928-8157
Website: https://www.sybarisbistro.com/
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Reviews
Shane
Hands down best food in the world! Matt and Janelle are amazing people and their staff is on point always. This place has never disappointed on any level! The atmosphere is elegant and inviting. Wine selection is the business, and try one of Janelle’s old fashioneds. You will be impressed
… moreJohn Pendleton
We drove from Portland and stayed in Albany overnight to dine at Sybaris Bistro last night. The trip was well worth it – the service and the food were excellent! I had the duck breast and my wife had the crab cakes, both were done perfectly. Our gimlets were also perfect. We will definitely be back. I particularly enjoyed the Spotted Dick for dessert – as a Patrick O’Brian fan IYKYK.
… moreToken Tattoo
My best friend and I share a fun evening once a month at sybaris . The menu is always so unique and it pushes me to try new things . This month we went for the Valentine’s Day dinner which was very special and the surf n turf Wellington was amazing . So perfectly cooked that I will think of it many times this year and eagerly await for next Valentine’s Day ! The owner and his wife are always so friendly and stop by to say hi which I think is so respectful and shows they really appreciate our business . Every server I’ve ever had, has been very professional and their daughter who helps out on special occasions is such a joy to see because she truly seems so happy to be at her family’s restaurant. I recommend anyone I know to give them a try because it seems like Matt works really hard to come up with a menu that is unique and delicious .
… moreAnthony McElroy
I do not make a habit of writing reviews. After more than twenty years of dining at Sybaris, it felt appropriate to finally write one.
In those twenty years, I have left hungry exactly zero times and disappointed only once. That is not hype. That is simply a track record.
Bread is baked daily, and desserts show the influence of a strong pastry background. The same level of care carries through the entire menu, with ingredients selected deliberately, and anything brought in is there because it meets the standard, not because it’s easier.
The menu changes monthly. Some months lean classical, some adventurous. Over the years I have watched Chef commit fully to what interests him. There was a full summer devoted to elevating tripe and traditional preparations. I learned that boiled bacon and cow stomach together is not my personal preference (the one time mentioned earlier). That is on me though, not the kitchen I knew what what i was ordering. Then came the foie gras era that included a foie gras corn dog — a slab of foie gras battered in cornmeal and fried. The foie melted into the cornbread and became a decadent, molten hush puppy on a stick. It was indulgent and precise. Not every season will align with every diner’s personal taste, but the execution has consistently been thoughtful and intentional.
During Covid, Sybaris adapted without lowering its standards. They created a comfort-focused, well-executed menu with curbside pickup that was clearly designed to take care of both staff and customers during a difficult time. That period said as much about the character of the restaurant as any plated dish.
Service has always been paced rather than rushed. The staff is attentive without hovering. This is dining speed, not turnover speed. If you are looking for a quick meal, there are many options in town. If you want to sit and experience a meal, this is the right setting.
Yes, the prices are higher than some local restaurants. The sourcing alone explains much of that. Chef works directly with local farms and small producers — a mushroom forager, oyster growers, fishermen on the coast, regional meat suppliers. Much of what appears on the plate comes from people he knows, not a broad line distributor. That effort shows. For the level of quality and craftsmanship involved, the price is more than fair. It’s a deal.
Sybaris is not trying to be everything to everyone. It is confident, seasonal, and rooted in classical technique while remaining willing to evolve. For more than two decades, it has been the most consistently rewarding dining experience in the valley for me.
That is why I am writing this.
– Anthony McElroy
… moreIn those twenty years, I have left hungry exactly zero times and disappointed only once. That is not hype. That is simply a track record.
Bread is baked daily, and desserts show the influence of a strong pastry background. The same level of care carries through the entire menu, with ingredients selected deliberately, and anything brought in is there because it meets the standard, not because it’s easier.
The menu changes monthly. Some months lean classical, some adventurous. Over the years I have watched Chef commit fully to what interests him. There was a full summer devoted to elevating tripe and traditional preparations. I learned that boiled bacon and cow stomach together is not my personal preference (the one time mentioned earlier). That is on me though, not the kitchen I knew what what i was ordering. Then came the foie gras era that included a foie gras corn dog — a slab of foie gras battered in cornmeal and fried. The foie melted into the cornbread and became a decadent, molten hush puppy on a stick. It was indulgent and precise. Not every season will align with every diner’s personal taste, but the execution has consistently been thoughtful and intentional.
During Covid, Sybaris adapted without lowering its standards. They created a comfort-focused, well-executed menu with curbside pickup that was clearly designed to take care of both staff and customers during a difficult time. That period said as much about the character of the restaurant as any plated dish.
Service has always been paced rather than rushed. The staff is attentive without hovering. This is dining speed, not turnover speed. If you are looking for a quick meal, there are many options in town. If you want to sit and experience a meal, this is the right setting.
Yes, the prices are higher than some local restaurants. The sourcing alone explains much of that. Chef works directly with local farms and small producers — a mushroom forager, oyster growers, fishermen on the coast, regional meat suppliers. Much of what appears on the plate comes from people he knows, not a broad line distributor. That effort shows. For the level of quality and craftsmanship involved, the price is more than fair. It’s a deal.
Sybaris is not trying to be everything to everyone. It is confident, seasonal, and rooted in classical technique while remaining willing to evolve. For more than two decades, it has been the most consistently rewarding dining experience in the valley for me.
That is why I am writing this.
– Anthony McElroy
Charles Dumont
I’ve been a semi-regular (4-5 times a year) at Sybaris for the past 15 years. In the past I was often amazed at the things Matt would cook. The past year or so, however, things have changed. The food isn’t as creative and the quality isn’t at the same level. I can also taste that often a lot of salt and/or sugar are now being used as a cheap and easy substitution for depth of flavor. This has not been just one meal, but most over past year.
I wonder if the owners (of which Matt is one) are simply overwhelmed and distracted by the new restaurant they are renovating? (Why they need a new restaurant, I don’t know)
Also, whenever I order the Sybaris cake for dessert, the waiter always rolls his eyes and sighs. I really don’t like that sort of weird, petty judgement.
Maybe in a few years I’ll come back to try Sybaris again. I’m a little sad to leave, but luckily there are many new restaurants in Albany for me to try. Hopefully one will soon become my new favorite!
… moreI wonder if the owners (of which Matt is one) are simply overwhelmed and distracted by the new restaurant they are renovating? (Why they need a new restaurant, I don’t know)
Also, whenever I order the Sybaris cake for dessert, the waiter always rolls his eyes and sighs. I really don’t like that sort of weird, petty judgement.
Maybe in a few years I’ll come back to try Sybaris again. I’m a little sad to leave, but luckily there are many new restaurants in Albany for me to try. Hopefully one will soon become my new favorite!
Steve Abrahao
Sybaris is another hidden gem of Albany. Menu is seasonal and has a rotation that does not overextends the kitchen. Great portions and super tasty options.
The secret star was the sauces. From the appetizer, entree, to dessert, the sauces continued to wow. Just elevated each dish.
The service was exceptional. Friendly, great recommendations, and made the evening.
Crab cakes with lobster bisque (hit). Mom’s Apple cake ( brandy butter sauce) are a must.
This place is spacious. Great for small or large gatherings. Street parking.
Thank me later.
… moreThe secret star was the sauces. From the appetizer, entree, to dessert, the sauces continued to wow. Just elevated each dish.
The service was exceptional. Friendly, great recommendations, and made the evening.
Crab cakes with lobster bisque (hit). Mom’s Apple cake ( brandy butter sauce) are a must.
This place is spacious. Great for small or large gatherings. Street parking.
Thank me later.
Kasey Wang
We had several friends recommend Sybaris, so expectations were high. Unfortunately, the experience was overwhelmingly underwhelming.
We ordered a wide spread of the menu and we struggled to find positives.
Appetizers/Salad
The Pizzaless Pizza was supposed to be served “warm,” yet arrived cold in the center.
The Grilled Leek Vinaigrette was tiny and mostly salad, with only what amounted to about one egg’s worth of the advertised deviled eggs.
The Old-Fashioned Oxtail Soup was incredibly watery, and we couldn’t find any discernible pieces of oxtail at all.
The Winter Salad was good, but again very small.
Mains
The Venison Pie was a decent portion, but the venison was extremely dry and the crust was more like a stale, salty, over-baked cookie — not flaky in the slightest.
The Grilled USDA Prime Flat Iron Steak was fine, though the green sauce was bland and the beer-cheesy potatoes were not to our liking.
The Jamaican Jerk Spiced Shrimp was the least seasoned “jerk” dish I’ve ever tasted, paired with an inexplicable banana-flavored black bean and completely unseasoned rice.
The Local Lamb Chops, Trader Vic Style (with the suggested wine pairing) were genuinely good — tender and flavorful — but completely overwhelmed by an unavoidable purple sweet potato mash that detracted from the otherwise tasty lamb and kale. The dish was also quite unattractive despite its merits.
The Butter Roasted Rockfish was decent but unexceptional, again with a rather bland sauce.
Across the board, portion sizes were very small for the price. Our bill came out to over $50 per person, many of us left hungry, and all of us left disappointed. Service was friendly but it seemed like front of house was bit understaffed leaving service very slow.
This was an expensive meal that simply did not deliver on flavor, execution, or value.
… moreWe ordered a wide spread of the menu and we struggled to find positives.
Appetizers/Salad
The Pizzaless Pizza was supposed to be served “warm,” yet arrived cold in the center.
The Grilled Leek Vinaigrette was tiny and mostly salad, with only what amounted to about one egg’s worth of the advertised deviled eggs.
The Old-Fashioned Oxtail Soup was incredibly watery, and we couldn’t find any discernible pieces of oxtail at all.
The Winter Salad was good, but again very small.
Mains
The Venison Pie was a decent portion, but the venison was extremely dry and the crust was more like a stale, salty, over-baked cookie — not flaky in the slightest.
The Grilled USDA Prime Flat Iron Steak was fine, though the green sauce was bland and the beer-cheesy potatoes were not to our liking.
The Jamaican Jerk Spiced Shrimp was the least seasoned “jerk” dish I’ve ever tasted, paired with an inexplicable banana-flavored black bean and completely unseasoned rice.
The Local Lamb Chops, Trader Vic Style (with the suggested wine pairing) were genuinely good — tender and flavorful — but completely overwhelmed by an unavoidable purple sweet potato mash that detracted from the otherwise tasty lamb and kale. The dish was also quite unattractive despite its merits.
The Butter Roasted Rockfish was decent but unexceptional, again with a rather bland sauce.
Across the board, portion sizes were very small for the price. Our bill came out to over $50 per person, many of us left hungry, and all of us left disappointed. Service was friendly but it seemed like front of house was bit understaffed leaving service very slow.
This was an expensive meal that simply did not deliver on flavor, execution, or value.
Colin
Many people will tell you that if you’re looking for high quality, delicious meals, Sybaris is one of the must-visits. As always, it pays to listen to the locals. Sybaris delights on both the food and the drink fronts. The staff were a delight- welcoming, fun, and knowledgeable and made you feel right at home.
The starting bread, hand made and fresh, was fluffy, moist, and full of flavor. A perfect way to begin when accompanied by their delicious mixed drinks. The appetizers were inventive and charming, the curried peach soup with cayenne whipped cream was a fresh take on spicy and just the right amount of sweet to balance.
The entrees were done to perfection. The salmon was moist with a nice sear on the outside while remaining decadent inside, and the veal was simply incredible paired with the blistered lemon sauce. Finally, the lamb merguez stuffed peppers with a mint -chile drizzle offered another unique, fun pairing of deliciousness in 3 distinctive ways.
The dessert still ran away with the show, if you can believe. Our table was split between the sweet corn flan (with the best dark mole cherries) and the apricot sachertorte as our favorites. Both delectable and perfect ways to end a meal with a glass of Port. Grab a reservation (you’ll probably need one) and don’t hesitate to treat your tastebuds- it’s definitely worth it!
… moreThe starting bread, hand made and fresh, was fluffy, moist, and full of flavor. A perfect way to begin when accompanied by their delicious mixed drinks. The appetizers were inventive and charming, the curried peach soup with cayenne whipped cream was a fresh take on spicy and just the right amount of sweet to balance.
The entrees were done to perfection. The salmon was moist with a nice sear on the outside while remaining decadent inside, and the veal was simply incredible paired with the blistered lemon sauce. Finally, the lamb merguez stuffed peppers with a mint -chile drizzle offered another unique, fun pairing of deliciousness in 3 distinctive ways.
The dessert still ran away with the show, if you can believe. Our table was split between the sweet corn flan (with the best dark mole cherries) and the apricot sachertorte as our favorites. Both delectable and perfect ways to end a meal with a glass of Port. Grab a reservation (you’ll probably need one) and don’t hesitate to treat your tastebuds- it’s definitely worth it!
Jay C
Well, where to start
Service are lovely, I can see worker are trying their best to provide good service to us, no doubt about it. I love it. I appreciate their attitude that taking care of our ice cream because they run out of the special appetizer.
Alcohol is really great, I’m sure if they open a bar would be a lot of ppl coming for it. No doubt for their drinks.
Appetizer are absolutely disappointed, price are not expensive, around 10$ for each but did not reach what I expect, I mean their appetizer is creative but … anyhow
Entrees are exactly as what I expected, about average on this price.
Dessert are great, not really sweet and I believe the ice cream is hand made
Anyway, I will give 3 star not because how much I hate it, just base on the taste of the food I just think they can do better I guess.
… moreService are lovely, I can see worker are trying their best to provide good service to us, no doubt about it. I love it. I appreciate their attitude that taking care of our ice cream because they run out of the special appetizer.
Alcohol is really great, I’m sure if they open a bar would be a lot of ppl coming for it. No doubt for their drinks.
Appetizer are absolutely disappointed, price are not expensive, around 10$ for each but did not reach what I expect, I mean their appetizer is creative but … anyhow
Entrees are exactly as what I expected, about average on this price.
Dessert are great, not really sweet and I believe the ice cream is hand made
Anyway, I will give 3 star not because how much I hate it, just base on the taste of the food I just think they can do better I guess.
Scottie Love
I love it! The food changes regularly and lots of delicious specials. Great place for a date or any occasion. Cocktails are always well prepared.
… more