The Bay House brings a remarkable legacy to its new home in the Willamette Valley. After more than four decades on the Oregon Coast, the restaurant reopened in May 2025 in the heart of Dayton, inside a beautifully restored historic church on the town square. The setting carries a quiet sense of occasion, blending architectural character with a warmth that feels both intentional and inviting.

 Proprietors Steve Wilson and Maureen O’Callaghan have thoughtfully transformed the space into a dining room that respects its history while embracing elegance. Light, scale, and layout work together to create an atmosphere that feels refined without being formal. It is a room designed for conversation, attention, and an unhurried experience from the moment guests arrive.

Known for its world-class hospitality, The Bay House is one of only four AAA Four-Diamond restaurants in Oregon since 2015 and a recipient of The DiRōNA Award of Excellence since 2024.

In the kitchen, Executive Chef Nathan Bates leads a collaborative culinary team focused on elevating farm-fresh ingredients through careful technique and restraint. Dishes reflect clarity and balance, allowing quality and seasonality to guide each plate. The approach feels confident and considered, offering depth without excess and refinement without distraction.

 The wine program stands as one of the most extensive in the state, featuring more than 2,600 selections. Bottles span Oregon, Washington, California, and many of the world’s great wine regions, creating opportunities for discovery at every level. Supported by attentive, knowledgeable service, the experience at The Bay House feels personal, composed, and memorable from beginning to end.