Things may not look different when you walk inside the restaurant, but Dockside Bistro’s new chef Austin Navarre is incorporating new flavor sensations into the daily menu. You’ll still find familiar choices made popular by owner Laurie Nguyen, yet you will also have the option to explore Navarre’s interpretation of Asian cooking – a fusion of Vietnamese elements with the best of the Northwest.
After six years working in Seattle at Ba Bar and Monsoon, Navarre is well versed in recipes with an Asian flair. His goal is to make dishes more “user friendly,” so that people are more willing to order food with an unfamiliar herb or ingredient.
Navarre is newer to Olympia, moving here this past August. However, even in this short time he already declares, “I just love it.” A Washington native from the Tri-Cities, he’s more comfortable here (smaller city) than he was in Seattle. Nevertheless, he usually ventures back to Seattle on Mondays, when the restaurant is closed, to shop at various markets for produce and inspiring ingredients, such as lotus root. His discoveries lead to the daily additions to the menu.
In high school Navarre studied photography and enjoyed the artistic expression it allowed. At 17, he needed a job and was hired as a line cook at a local restaurant. “I feel so comfortable being in the kitchen,” said Navarre. He’s been in the business ever since.
Working in Seattle, with restaurant owner Eric Bahn, turned out to be a huge career shaper for him. Cooking gives Navarre an avenue to share his creativity. His great joy comes from cooking something that makes people say, “Wow!” He adds, “I put in my heart and soul (into the food) and blow their minds.”
Three to four times a week, Navarre provides a meal for the talented serving team to taste new menu items. This translates to helping guests make informed menu choices. Navarre noted that the Dockside servers are well versed about wine, too. Additionally, the longevity of the front staff brings a comforting familiarity to frequent guests as well a calmness to newer diners. Though Nguyen is still around, she has entrusted Navarre to run the kitchen.
The Dockside Bistro continues to cultivate its relationships with local vendors and farmers, including its neighbor the Olympia Seafood Company. Navarre is committed to getting as many fresh and local Northwest ingredients as possible. Already he notes that, “people are really welcoming my specials.” A recent option was Korean chili on halibut.
His favorite Vietnamese soup is called Bún riêu, made with crab and noodles. It’s likely to make it’s way onto the menu soon. Navarre also gets excited about pork belly (often described as uncured bacon), which he claims he can fix a hundred different ways. I think that speaks to his creativity and the versatility of the meat.
If you could go back in time, you might remember that the location of the Dockside Bistro formerly housed a little deli with a serving window facing the boardwalk. That window has survived, but since 2007 the space expanded to the existing restaurant. There is also a newer entrance opposite the waterside on Columbia. You’ll notice an additional, separate seating area perfect for parties, meetings or other occasions.
The Dockside Bistro is open for lunch Tuesdays through Saturdays from 11:00 a.m. -3:00 p.m. It reopens for dinner from 5:00 p.m. until close. On Sunday, only dinner is served from 5:00 p.m. to 9:00 a.m. Pay attention to the three to four specials, as these are specially created with seasonal goods prepared by Chef Navarre.
Eat Well – Be Well
