written by Kerry Newberry | photography by Carter Hiyama/Hayward
At Kari Shaughnessy’s farm-to-table restaurant in Carlton, the hygge magic runs deep—think nostalgic wallpaper designed with staff family photos, wooden silverware trays carved by the GM’s father and the soft glow of vintage lamps. The space hums with warmth and storytelling, anchored by a fictional muse: “We brought Hayward to life as a character,” said Shaughnessy. “A strong-willed and worldly woman, a seasoned traveler curating treasures from around the globe, yet always returning to her ranch in Oregon.”
For the menu—an ode to hyper-seasonal ingredients—the James Beard-nominated chef collaborates with nearby farms and ranches including Even Pull Farm, Trent Family Farms and her husband’s Revel Meat Co. On the compact wine list, look for local standouts like Beckham, Buona Notte and Big Table Farm. (For that matter, peek at the neighboring table where a local winemaker might be dining next to you.)
Snack on pickles and ferments, a seasonal selection of crunchy, peppery vegetables. (Shaughnessy ferments anything that sparks her curiosity.) Then plan to slather koji butter on thick slabs of what will be the best sesame focaccia you’ve ever had—before feasting on shareable dishes such as umami-packed roasted eggplant, sprouting cauliflower with smoked date breadcrumbs and blackened king salmon. No matter what you order, every dish is a celebratory expression of place and a reminder that the Willamette Valley offers one heck of a pantry.
209 N. KUTCH ST.
CARLTON
www.haywardrestaurant.com
