The Sixth Street Bistro and Loft, OR

We are open seven days a week serving lunch  and dinner

Choose from 13 microbrews on tap, an extensive wine list and full bar. Enjoy our casual lunch and grill menu, but don't miss our delicious dinner entrees and our nightly chalkboard specials.

Our focus at the Sixth Street Bistro is local. We source the best of seasonal produce, local ranches, farms and forage. We do our best to buy our ingredients from the Northwest. In that way, we provide the best experience for you, our customers, as well as supporting our local economy.

Philoshopy
We at the Sixth Street Bistro are committed to a healthy and sustainable future. Our own small contribution to this effort is realized in many ways. We are a Green Smart certified business, reusing or recycling all of our glass, plastic, tin, aluminum and paper. We use unbleached paper sourced from post-consumer, recycled fiber. We compost our vegetable waste and coffee grounds.

Our biggest effort comes, however, from what we purchase and what we sell to you, our customers. We make every attempt to buy naturally raised products, organic products when available and everything local, all the time.

We celebrate our growers and producers for their responsible efforts. Not only is their food sustainable and healthy but it tastes great. We are thankful and excited to participate in this process.
Each small step is important.

We know that you will taste the difference.

Hood River "…this once-pastoral farming and logging community now has a half-dozen or so fine restaurants, mostly because some of the food-conscious athletes, attracted by the quality of life, decided to make it their home. One is Maui Meyer, a world-class windsurfer and a writer for American Windsurfer Magazine, who happens to have trained as a restauranteur at Cornell University. He first rode the waves here in 1984; in 1992, he opened the Sixth Street Bistro and Loft, serving Pacific Northwest fare, featuring seafood and local produce with Pan Asian touches. Other than the Columbia Gorge Hotel, it was the first local restaurant to offer sophisticated fare."

- Susan Hauser, The New York Times

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