Oregon’s Best Meal Comes with a Side of Existential Clarity

In the heart of Oregon’s wine country, where the scent of Pinot Noir mingles with the earthy aroma of freshly turned soil, lies a culinary gem that defies convention: Hayward. Nestled within McMinnville’s Mac Market, this unassuming restaurant has quietly garnered national acclaim, earning a spot on USA TODAY’s 2025 Restaurants of the Year list.

Stepping into Hayward is akin to entering a rustic sanctuary where the boundaries between kitchen and dining room blur. The open kitchen invites diners to witness the alchemy of Chef Kari Shaughnessy and her team as they transform hyperlocal ingredients into edible art. With a menu that evolves weekly, reflecting the bounty of the surrounding 10-mile radius, each visit promises a novel gastronomic adventure.

For the intrepid traveler, Hayward offers more than just a meal—it provides an immersive experience. The “Kick Back!” option epitomizes this ethos, presenting a family-style chef’s choice that encourages communal dining and shared discovery. It’s an invitation to relinquish control and savor the unexpected.

The ambiance, curated with thrifted decor and the gentle hum of the market beyond, exudes a casual elegance that belies the sophistication of the cuisine. It’s a place where the clink of glasses and the murmur of conversation create a symphony that complements each dish.

As you traverse Oregon’s verdant landscapes and sip your way through its renowned vineyards, let Hayward be your culinary compass. It’s not merely a restaurant; it’s a testament to the region’s rich tapestry of flavors and a must-visit destination for any epicurean explorer.