Owner-operator Izzi Rehbein and Chef-Owner Dan Rehbein opened Roe last November with their own capital and concept, hoping to give Bellingham the answer to the question, “Where do you go to get seafood?”
Photo by Teo Crider
The restaurant is all about being neighborly, accessible, and offering relaxed excellence. Seasonal, regional ingredients and seafood are prepared with European techniques and home kitchen creativity.
Photo by Teo Crider
You’ll find caviar/roe all over the menu, possibly in ways you’ve never seen before if you aren’t somewhat of an aficionado. Last December, they had a halibut sauce made with trout, salmon, and paddlefish caviar. The Brussels Sprouts came with bottarga, a grated cured roe pouch. Of course, if you’re looking for a straightforward and indulgent experience, there’s the dish simply titled Caviar—that’s house potato chips with a dollop of creme fraiche and a scoop of caviar on top.
Thanks to Roe’s great connections with area seafood producers, expect to find local Dungeness crab, fish, oysters, and clams. The menu is seasonal and changes often, leaving room for exciting surprises like bycatch octopus and freshly harvested coho roe skeins. Some of their other dishes made with regional ingredients are quickly becoming crowd favorites, namely the Ricotta Gnocchi cooked with white wine and wild mushrooms. Make a reservation at their website and explore the menu for yourself! 207 Unity St., Ste. 101, Bellingham, 360.303.0688, eatroe.com
Photo by Teo Crider
