Celilo Restaurant & Bar
American restaurant · Hood River ·
Locally sourced New American cuisine, Oregon wine & beer
Locally sourced New American cuisine, Oregon wine & beer
"This restaurant offers some of the most refined dining in the Gorge. Chef Ben Stenn relies on Oregon and Washington ranchers and farmers to create a menu that constantly changes in accordance with what’s fresh; expect a great selection of wines from the Gorge’s robust winery scene, plus local craft beers, fun mocktails, and a great selection of cocktails. Here’s a tip: each day it’s open, the restaurant offers happy hour from 5 p.m. to 6 p.m. Sit in the bar, order a (full-price) drink, and enjoy half-off all of the items on the bar menu, which features items like steak frites and mushroom pasta." - Molly Allen
"Helmed by chef Ben Stenn, the cuisine at this high-end restaurant focuses on hyper-local, fresh, and seasonal ingredients. Working with Columbia River Gorge farmers, ranchers, cheesemongers, and more, Stenn builds dishes like house-made pappardelle pasta or albacore tuna over summer squash noodles and crisp snap peas. The wine list features Gorge-based wineries, and Oregon breweries are well represented in the restaurant too. Top it all off with an elegant dining room, and it’s a memorable place to go for a special night out." - Molly Allen
"An established Hood River restaurant (open since 2005) known for hearty, savory dishes like salmon burgers, prawn fettuccine, and squash ravioli; the kitchen emphasizes intentionally sourced ingredients—sustainably raised meats, organic produce, and artisanal cheeses—from Oregon and Washington farms." - Evie Carrick Evie Carrick Evie Carrick is a writer and editor who’s lived in five countries and visited well over 50. She now splits her time between Colorado and Paris, ensuring she doesn't have to live without skiing or L'As du Fallafel. Travel + Leisure Editorial Guidelines
"A locally acclaimed spot for fine, locally sourced meals with a menu focused on vegetables and fresh fish and a thoughtful selection of Oregon-made wines and beers." - Evie Carrick Evie Carrick Evie Carrick is a writer and editor who’s lived in five countries and visited well over 50. She now splits her time between Colorado and Paris, ensuring she doesn't have to live without skiing or L'As du Fallafel. Travel + Leisure Editorial Guidelines
"Otherwise, Celilo serves Oregon-raised meat and house-made pastas alongside Hood River Valley produce, for dishes like Anderson lamb leg with Oak Rose Farm frisée and carrot romesco, or rye flour and beet spaetzle over herb goat cheese with fava tops." - Katrina Yentch
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