Ocean Bleu Seafoods at Gino’s: A Newport Bayfront Classic Rooted in Fresh Catch & Coastal Tradition
If you spend any time wandering Newport’s historic bayfront, it won’t take long before you notice Ocean Bleu Seafoods at Gino’s. There’s usually a small crowd gathered outside, the scent of fried fish drifting down the boardwalk, and a steady rhythm of locals and visitors alike ducking inside for chowder, fish and chips, or whatever just came off the boat that morning. This is Newport seafood the way it’s meant to be: fresh, local and deeply tied to the working waterfront that surrounds it.
A Legacy on the Bayfront
Ocean Bleu Seafoods carries forward the legacy of the original Gino’s Fish Market & Café, a name longtime Newport visitors still say with a sense of nostalgia. For decades, Gino’s was known as a reliable stop for no-nonsense seafood right on Yaquina Bay — where fishermen, dock workers, and tourists all stood in the same line. When Ocean Bleu took over, the goal wasn’t to reinvent the wheel, but to preserve that spirit while modernizing the menu and expanding sustainability practices.
That connection to Newport’s fishing industry remains front and center. This is not a restaurant that feels detached from its surroundings — it feels like part of the bayfront’s daily pulse. Fishing boats pass by outside, crab pots stack along the docks, and seagulls hover overhead while diners tuck into plates of halibut and chowder.
Market Meets Café
One of the defining features of Ocean Bleu is that it functions as both a seafood market and a café. Walk in and you’ll find fresh fish on ice, live Dungeness crab in tanks, and staff who actually know where the seafood came from and how it was caught. That same seafood often ends up on your plate moments later.
This dual identity is part of what gives Ocean Bleu its authenticity. You’re not eating seafood that’s been trucked halfway across the country or frozen for months — much of it is locally sourced and processed with care. For visitors, it’s a chance to experience the Oregon Coast’s seafood culture in real time, not just as a polished dining experience.
The Menu: Coastal Classics Done Right
Ocean Bleu’s menu leans heavily into Pacific Northwest seafood staples, and reviewers consistently praise the kitchen for letting the ingredients shine rather than overcomplicating things.
Fish and chips is the undisputed star. Typically made with rockfish or halibut depending on availability, the fish is lightly battered, crisp on the outside, and flaky inside. Many diners say it’s among the best they’ve had anywhere on the coast, often pointing out that the batter doesn’t overpower the fish — a detail true seafood lovers appreciate.
Clam chowder is another must-order. Creamy without being heavy, generously filled with clams, and deeply comforting on foggy coastal days, it’s frequently described in reviews as “some of the best chowder in Newport.” Several visitors mention coming back specifically for another bowl — sometimes two.
Beyond the classics, the menu offers:
- Fresh grilled or fried salmon, halibut, and rockfish
- Popcorn shrimp and calamari for easy snacking
- Seafood tacos and sandwiches that make a great lunch option
- Seasonal items that change based on what local fishermen are bringing in
Portion sizes are often mentioned in reviews as generous, especially considering the quality of the seafood, making Ocean Bleu feel like a solid value compared to other waterfront restaurants.
What Reviews Really Say
Across platforms like Google, Yelp, and TripAdvisor, Ocean Bleu Seafoods at Gino’s consistently earns strong reviews, with a few honest caveats — the kind that actually make the praise feel more trustworthy.
Freshness gets the loudest applause. Many diners comment that the fish tastes “just caught,” with several reviews noting that Ocean Bleu is one of the few places where you can genuinely taste the difference in freshness. One common sentiment: “This is what coastal seafood should taste like.”
Chowder loyalty runs deep. It’s not unusual to see reviews from repeat visitors who say they stop at Ocean Bleu every time they’re in Newport — sometimes skipping other restaurants entirely. A frequent refrain: “We always come back for the chowder and fish and chips.”
Service is generally friendly but casual. Most reviewers describe staff as welcoming, knowledgeable, and happy to make recommendations. However, during busy summer weekends or peak lunch hours, some guests mention slower service or longer waits. Importantly, even those reviews often note that the food is worth the wait.
Atmosphere is relaxed, not refined. Ocean Bleu is not a white-tablecloth experience, and reviewers are clear about that. Seating can be tight, it gets noisy during rushes, and the vibe is casual. For most diners, that’s part of the charm — it feels real, unpretentious, and very Newport.
The Experience
Eating at Ocean Bleu is about more than the food. It’s about sitting steps from Yaquina Bay, watching boats come and go, and feeling connected to the place you’re visiting. Many diners mention grabbing their food and then taking a walk along the bayfront, watching sea lions on the docks or popping into nearby shops and galleries.
Outdoor seating, when available, is especially popular on clear days, and dog-friendly options make it a favorite stop for travelers exploring the coast with four-legged companions.
Insider Tips From Frequent Visitors
Reviews and repeat customers offer plenty of practical advice:
- Go early if you’re visiting during summer — lines build fast.
- If halibut is available, order it.
- Don’t skip the chowder, even if you think you’re “not a chowder person.”
- Consider buying fresh seafood from the market to cook later or take home.
Why Ocean Bleu Endures
In a town filled with seafood options, Ocean Bleu has built a loyal following by doing the basics exceptionally well and staying true to its roots. For first-time visitors, it’s a quintessential Newport stop. For returning travelers, it’s a tradition. And for locals, it’s a reminder that sometimes the best seafood doesn’t need reinvention — just fresh fish, a hot fryer, and a view of the bay.
