Hayward

Hayward offers “New Northwest” cuisine built on hyper-local, hyper-seasonal ingredients, transformed through fermentation, whole-animal butchery, and zero-waste practices. The ever-changing menu celebrates peak seasonality, creating dishes that feel both fresh and familiar. In Carlton, Oregon, the 70-seat dinner only restaurant opens Wednesday–Saturday at 4:30 pm, spread across six distinct spaces named like rooms in a home: sip on the Porch, circle the Bar’s brick fireplace, tuck into the Living Room’s cozy banquettes, gather in the main Dining Room, share the Kitchen’s communal banquette, or linger on the covered Garden patio. Chef/Owner Kari, who left Michelin kitchens in San Francisco to get closer to the source, has become a rising star in Oregon wine country. Hayward was a James Beard finalist for Best New Restaurant in 2024, and Kari followed as a semifinalist for Best Chef (NW & Pacific) in 2025.

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For parties of six or more, we roll out the Kickback Menu—a family-style feast curated by our kitchen, served at a set price per guest. It’s generous, seasonal, and meant to be shared. We’re happy to accommodate most food allergies or dietary needs with advance notice—just give us a heads-up when you book or call us a couple of days before you plan to dine. Day-of substitutions are not guaranteed. 🙏

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