I don’t remember the very first time I ate at Dooger’s Seafood & Grill, but I do remember the feeling. Cold coastal air outside, that familiar hunger that shows up after time near the ocean, and the relief of sitting down somewhere that feels settled and confident in what it is. Over the years, Dooger’s has become one of those places I return to without much thought, whether I’m spending a few days in Seaside or just passing through.

That sense of ease has been earned over time. Dooger’s first opened its doors in downtown Seaside in February of 1983, back when it was a modest 44-seat restaurant run almost entirely by its founders, Mary and Doug Wiese. Doug, who everyone soon began calling “Dooger,” did all the cooking himself, while Mary handled prep behind the scenes. It was small, hands-on, and built the old-fashioned way, by showing up every day and feeding people well.

The dining room still carries that history. It has a comfortable rhythm to it now, busy but not frantic, with families, couples, locals, and visitors all mixed together. Many of them look like they already know what they’re ordering before the menus arrive, which isn’t surprising for a place that’s been doing this for decades. Dooger’s isn’t trying to be trendy, and that works in its favor. There’s a confidence that comes from doing the same thing well for a long time.

Word spread quickly in those early years. A favorable write-up in The Oregonian not long after opening brought new attention, and before long the little dining room felt too small. By the late 1980s, the restaurant expanded into the vacant space next door, nearly doubling its seating, and even became one of the earlier non-smoking restaurants on the coast. Growth came naturally, responding to the people who kept coming back.

I’ve worked my way through a good portion of the menu over multiple visits, and it rewards repeat customers. Some days call for fish and chips, lightly battered and filling enough that you question why you ever overthink your order. Other visits lean toward scallops cooked just right, or Cajun-style prawns when the weather turns cooler and you want something with a little kick.

When I bring someone who has never been before, I usually point them toward one of the combination plates. They arrive generously portioned and feel like the quickest way to understand what the kitchen does best. Salmon, oysters, calamari, prawns, all on one plate, meant for sharing and talking over. The Admiral’s Plate takes that idea even further and feels like a commitment meal, the kind you order when you want to lean fully into the experience.

The menu does not shy away from market pricing, especially when it comes to crab and other seasonal seafood. That transparency is part of the restaurant’s honesty. Some nights certain items feel like a splurge, other nights they feel completely justified. The staff is straightforward about it, and that clarity matters. You know what you are ordering, and you are never guessing once the plate hits the table.

One thing that often gets overlooked in seafood restaurants is how well they handle non seafood diners. Dooger’s does not miss that step. Steaks are treated seriously, pastas are hearty, and nobody blinks when someone orders a burger while the rest of the table goes all in on halibut or oysters. It is a place designed for groups where tastes do not always line up.

If you are dining with kids, the junior menu makes things simple. It is not an afterthought. Smaller portions, familiar options, and a few dishes that are tied directly to the family behind the restaurant. Spaghelie and the Carnwich are more than clever names. They are reminders that this place grew alongside families and continues to welcome them without hesitation. You do not feel like you are inconveniencing anyone by bringing children here, which makes a difference.

Service over the years has been consistently friendly. Sometimes fast, sometimes stretched thin, but generally warm and accommodating. Mistakes happen, and when they do, they are usually handled without drama. The overall tone of the place feels human, from the servers to the way the owner responds to feedback. It is direct, sometimes blunt, always personal, and very clearly not scripted.

Dooger’s has been part of the Seaside dining scene since 1983, and that longevity shows in ways that go beyond the menu. It shows in the number of repeat customers, the comfort level of the staff, and the way people still recommend it without qualifiers. It is not chasing trends or reinventing itself every season. It continues doing what it has always done, feeding people well after a day on the coast.

I do not come here expecting perfection. I come because I know what I am getting, and most of the time I leave full, satisfied, and already thinking about what I would order next. That kind of consistency is harder to achieve than it looks, and it is why Dooger’s keeps earning its place among Seaside staples.

Dooger’s Seafood & Grill
103 S Columbia Street
Seaside, OR 97138

Phone
503 738 4552

Website

https://www.doogersseafood.com/

Hours
Hours vary seasonally. For current hours and menu details, it is best to check the restaurant’s website or call ahead.