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Tuesday 5pm - 8pm Wednesday 5pm - 8pm Thursday 5pm - 8pm Friday 5pm - 8pm Saturday 5pm - 8pm

Sybaris Bistro

Name: Sybaris Bistro
Address: 133 SE 5th Avenue, Albany, OR, 97321, US
Telephone: +15419288157
Rating: 4.8

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United States
Albany, OR
Sybaris Bistro

Innovative PNW cuisine with a fresh menu each month. Sybaris Bistro is dedicated to bringing the best of Oregon to your table. Yes, I make my own ketchup.
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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 w**e 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). We make the bread fresh every day. My pastry chef background ensures that all desserts are not only made in-house (including ice cream), but with the same attention to ingredients that the dinners receive. French chocolate, real cream without additives (read a cream label sometime), and pure Hawaiian cane sugar make our desserts worth boxing up some of your dinner to try. I was fortunate enough to be invited to the James Beard House in New York City to cook a meal representative of our style to show off the Northwest. We took great pains to ensure that the guests in New York received the Willamette Valley's food; we brought coolers of food on the plane and mailed our clothes to the hotel! We were ecstatic to go back to the Beard House to present “Willamette Valley Native Tribute”. We worked with The Confederated Tribes of Grand Ronde. This was the first time the Beard House featured Native American foods and it was a huge success.

— Matt Bennett, Chef

10/01/2026

Folks, we have two VERY important pieces of Sybaris business:

First: This is your last weekend with our September menu. Which means it’s your last chance for the tomato sampler plate, cornflake-crusted halibut, and the rest of September’s lineup before we change things up. October’s menu starts Tuesday, October 6.

Second, and this one is a little bigger: Sybaris turns 25 years old on October 9. (We can’t believe it, either!)

Twenty-five years is a lot of menus. A lot of dishes. A lot of butter. And, frankly, a lot of things we’ve completely forgotten we made.

So we need your help.

What’s a Sybaris dish from the last 25 years that you’d love to eat again? Entrée, appetizer, dessert, whatever has been living rent-free in your head since 2007. Or 2002. Or 2013.

Drop it in the comments. We’re going to pick one, maybe two, old favorites to bring back for our anniversary weekend.

And yes, we realize asking you to remember something you ate here 19 or more years ago is a bit of a test. Do your best.

09/30/2026

One of the best parts of having a restaurant is getting to use it for more than just dinner.

This past Sunday, we got to feed a room full of good people at Albany Area Habitat for Humanity’s Fall Gala and support work that matters right here in our community. Hard to argue with that.

Thanks for letting us cook. You folks keep building the homes. We’re much better with a sauté pan than a hammer anyway.

09/16/2026

On Monday, we were honored to receive the Albany Downtown Association’s “Bricks & Mortar Award” for the restoration of the old Oregon Electric Railway station.

When we bought this building, we knew it needed a lot of love. Three and a half years later, “a lot” feels like a bit of an understatement.

But from the beginning, we wanted to do this right. This station has been part of downtown Albany since 1912, and our goal was never to turn it into something completely new. We wanted to uncover what was still here, save as much as we could, and give it another hundred years of life. We just happened to sneak a restaurant in there, too.

And there is absolutely no way we could have done it alone. So many talented designers, contractors, craftspeople, tradespeople, friends, and family members put their hands, hearts, and a fair amount of sweat into this place. We’re incredibly grateful to all of them.

What makes the award especially meaningful is that downtown Albany really is our home. We raised our kids here. We live here. We work here. We go to church here. Some of our closest friendships were made here. For 25 years, we’ve had the privilege of feeding people here.

So being able to take a building that has been part of this community for more than a century and help make sure it’s here for the next one means more to us than we can really put into words.

Thank you, Albany Downtown Association. We’re awfully proud of this old building and very grateful you think she cleaned up nicely, too.

- Matt & Janel

09/11/2026

To the surprise of no one, Chef Matt went a little Midwest with this weekends special. Which, as it turns out, involves a very large steak and something called a hot dish.

This weekend’s special starts with a one-pound USDA Prime ribeye from Allen Brothers in Chicago, dry aged and wet aged for maximum tender beefiness.

It’s served with a Midwestern-inspired potato hot dish and Choron sauce, which is basically béarnaise with tomato. And béarnaise, for anyone who doesn’t spend their free time reading French cookbooks, is that wonderful tarragon-hollandaise situation that belongs on a steak.

One pound of Prime ribeye. Potatoes. Butter. Tarragon.

The Midwest has entered the chat.

Available this weekend at Sybaris Bistro, while it lasts.

cc: Allen Brothers

09/09/2026

Not drinking? Coolbeans! We’d still love make you something delicious to sip.

Our non-alcoholic menu exists because we refuse to accept that skipping the booze means spending the evening nursing a sad soda water with a lime floating around in it.

We’ve got NA w**e, b**r, c***r, mocktails and Social Tonics, where you can choose two flavors from rose, cherry, strawberry, yuzu lemon, cardamom, lavender, cayenne pepper, vanilla, peach, elderflower and raspberry.

Might we suggest Lavender + Yuzu? Floral, citrusy, bubbly and $5. Served in a w**e glass because you deserve glassware with a stem whether there’s alcohol involved or not.

The full non-alcoholic menu is available in both the restaurant and the bar, and the bar opens at 4 p.m.

Alcohol is optional. Having something interesting to drink is not.

09/04/2026

We put a fried chicken sandwich on the bar menu. Because sometimes you don’t need a tasting menu. Sometimes you need a fried chicken sandwich. (Or maybe that’s just us?)

Buttermilk pickle-brined chicken thighs, fried crispy and served with lettuce, tomato, onion, pickles, and mayonnaise. $12, and it’s yours to enjoy.

Prefer a little spice in your life? For $2 more, we’ll make it Nashville style with just enough heat to put some pep in your step.

Available at the Sybaris bar. No reservation required. Just show up after 4pm hungry. The bar is open until close.

09/01/2026

Like that first cold breeze in the air, September’s menu has arrived. And we should probably address the halibut.

For 25 years, we’ve changed the Sybaris menu every month. We typically don’t repeat entrées. But, apparently 25 years was long enough to stick to that rule. (At least this time.)

The Cornflake Crusted Halibut with grilled corn chowder and grilled tomato oil is back for September. It was one of the most popular dishes on the August menu, we love it too. So we’re keeping it. What can we say.. There’s a first time for everything.

The rest of the September menu is properly new, including Pinot Noir Braised Beef Cheek with early root vegetables and pear & apricot scrapple, Roasted Spring Chicken with Northwest mole and blue corn spaetzle, Grilled Sea Scallops with clamato butter broth and paella rice cake, Tandoori Spiced Rockfish, Wild Mushroom Risotto and quite a few other things worth coming in hungry for.

And if reservations are full, don’t give up on us. The bar is open for walk-ins, and you can order from both the bar menu and the full Sybaris dinner menu. Grab a seat, have a drink and stay for dinner.

08/28/2026

Friday and Saturday’s special is inspired by TONY, and naturally, we’re talking oysters.

“Try one. They’re an aphrodisiac.”

Haven’t seen the movie yet? We’ll let you discover the context for that one yourself.

And as for the aphrodisiac claim, we can’t vouch for it. The oysters, however, we absolutely can.

Chef Matt is serving five Kusshi oysters on the half shell, prized for their plump texture, delicate brininess and slightly sweet, clean finish. Served over hand-scraped ice with lemon, tobikko wasabi and tobikko yuzu.

Available Friday and Saturday night at Sybaris Bistro. Come try five and draw your own conclusions about the aphrodisiac thing.

08/27/2026

SOLD OUT!

We’re happy to be opening our doors this Sunday for “Pig Out for Parton”, a United Way of Linn, Benton & Lincoln Counties event presented by Citizens Bank.

This year’s dinner carries a little extra meaning as we remember Dolly Parton and the remarkable legacy she built through Dolly Parton’s Imagination Library. Millions of books, millions of children, and a pretty wonderful example of what can happen when you put a little generosity out into the world.

As Dolly sang, “I will always love you.” This Sunday, there will certainly be a lot of love for Dolly around our tables.

Matt is preparing a five-course dinner for the evening, paired with w**es from Scariano Wines. Guests will be seated family-style, there’ll be some Heads or Tails fun, and it all supports United Way’s work to get books into the hands of local kids.

And there are only ~20 seats left. (!!!)

If you’d like to join us and the United Way this Sunday at 5pm, give us a call at 541-928-8157 to reserve your seat.

United Way is doing the good work. Matt’s making dinner. We’re delighted Sybaris gets to be where everyone gathers.

We think Dolly would approve. 🦋

08/20/2026

If you’ve peeked through the curtains toward our back deck lately, you may have noticed something pretty exciting taking shape.

We’re building a fireplace. And because this is Sybaris, it couldn’t just be ANY fireplace.

Matt has long been a fan of Hampton Court Palace, famously Henry VIII’s favorite palace, and especially the massive fireplace in its historic kitchen. Like the absolute history nerd he is, he reached out to Hampton Court to ask if there were any books or resources where he could learn more about it.

Instead, they very kindly sent him the exact dimensions of the kitchen fireplace.

….So naturally, we’re recreating it right here in Albany.

Dennis and Alex, a father-and-son team of masons, are now bringing that vision to life on our back deck. And it’s already looking pretty spectacular.

There’s still plenty of work to be done, both on the fireplace and the back deck itself, so don’t start making outdoor dinner plans just yet. But we’re hoping to have the fireplace finished sometime around the holidays. (Crossing all of our fingers and knocking on all the wood!)

We have some big plans for this space, and we can’t wait to show you more as it comes together.

For now, you’ll just have to keep peeking through the curtains.

📸 Third photo featuring the original Hampton Court Kitchen Fireplace is courtesy of Creative Commons.

Address

133 SE 5th Avenue
Albany, OR
97321

Opening Hours

Tuesday	5pm - 8pm
Wednesday	5pm - 8pm
Thursday	5pm - 8pm
Friday	5pm - 8pm
Saturday	5pm - 8pm

Telephone

+15419288157

Website

https://www.sybarisbistro.com/

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