Gracie’s Sea Hag Restaurant in Depoe Bay is one of the Oregon Coast’s true icons. As a young couple, Gracie Strom and her late husband, Dick, bought a restaurant in Depoe Bay. A few years later, Gracie’s husband died suddenly and left her with a struggling restaurant and three children to raise. Through blood, sweat, tears, and with the help of the town’s people and banker, she and her children succeeded in building the business. How did this gal end up being the Queen of Hospitality on the Oregon Coast?
Gracie knew she needed a motto of some kind and being in Depoe Bay---the World’s Smallest Harbor---she came up with “Sea Food so Fresh the Ocean Hasn’t Missed it Yet.” She also knew she would need a gimmick to draw customers in. So, she learned to play the bottles. With a couple of mallets, Gracie “whacks” out tunes on the bottles behind the bar. She has been featured on a national TV show and people come from all around the country to see her play the bottles. Some folks even bring their own kazoos, spoons and washboards to join in.
“I always knew I would make it. It is a true joy to be in this business,” says Gracie. “I don’t like to take vacations because I might miss out on the fun around here.”
Now in her 70’s Gracie has more vitality and love of life than most people half her age. To Gracie there are no strangers, only friends she hasn’t met yet. Her list of accolades is very long and includes being honored by the U.S. Coast Guard with the prestigious Public Service Commendation.
Gracie is quick to credit her children for believing in her success. “The restaurant provided a wonderful place to raise children,” declares Gracie. “It became a gathering place for the kids and their friends. And, the kids always ate well!” Gracie’s success is also due to the fantastic food she serves. Her chowder has been written about in many magazines and newspapers and Gracie’s shrimp cocktails are by far the best you’ll find anywhere.
While at Gracie's Sea Hag in Depoe Bay, pick up a copy of the cookbook, “A Sea Chest of Recipes from Gracie’s Sea Hag Restaurant," so that you can try some of the employees’ favorite dishes at home. Gracie has a devoted staff. Many of her employees have stayed by her side for years and years. In an industry where the staff changes almost as often as the tablecloths, this says a lot about the kind of person and employer Gracie is.
