Tina’s Turns Twenty

The classic Dundee eatery is embracing changes in wine country clientele with new vegetarian, vegan, and gluten-free options in addition to their focus on pairing with top-notch local wine.

By Allison Jones March 8, 2012

Over the past twenty years, Tina’s Restaurant in Dundee has served as a brick-and-mortar witness to the growth of Oregon’s wine—and wine tourism—industry. The cozy eatery sits directly on Highway 99W, a veritable front row seat to the rising volume of wine lovers passing through the valley and stopping at neighboring tasting rooms.

Not only have owners David and Tina Bergen seen first-hand the development of the local wine country food scene, they’ve seen the changing attitudes of hungry wine lovers themselves.

In recent years, the couple has come to notice that after a long day of wine tasting (and complementary snacking) visitors to Dundee and their fine dining restaurant are often looking for something light and refreshing for dinner. Increasingly, those wine country day trippers and community members have been asking for vegetarian, dairy-free, and gluten-free meal modifications to go with the light, complex wines that have made Oregon’s vineyards famous.

After twenty years of restaurant ownership, the Bergens have certainly earned the right to stay comfortable in their culinary ways, but instead they are embracing those requests and adding brand new items to the menu.

With the help of chef Abby McManigle, the Bergens (both chefs themselves) are continuing their long-established utilization of local ingredients and emphasis on wine pairing, while looking towards the future with modern dishes that will bring them into the next twenty years of success.

The new Tina’s menu includes starters like herbed chickpea fries with green chile-lime yogurt sauce and spiced red lentil soup with sumac and pomegranate oil. Fresh entrees include Mediterranean-spiced vegetable crepes with carrot-cashew mousse and gluten-free delicacies like seared tenderloin with sage brown butter potatoes and balsamic-caramelized Brussels sprouts.

Fans of the restaurant’s sourdough bread—made from a Chardonnay grape starter harvested from the hills of Dundee twenty years ago—have no fear. The bread, house-made charcuterie, and goods from the restaurant’s garden aren’t going anywhere.

As part of their twenty-year celebration, Tina’s will host a series of monthly dinners benefiting the Yamhill Community Action Partnership, a nonprofit serving low-income, senior, and disabled members of the community through critical social service and transportation programs. Every third Wednesday, the restaurant will prepare a four-course meal to pair with local wines, regional handcrafted beers, and Oregon craft spirits.

For more information about the new menu and benefit dinners, visit Tina’s website or stop in for a sip and a snack the next time you’re on the road to wine.


760 Highway 99W in Dundee, Oregon 97115
Dinner: Nightly, 5pm to close
Lunch: Tuesday through Friday 11:30 am to 2:00 pm.

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