Word of Mouth

SALEM — The danger with the name “Word of Mouth” is: you must live up to the billing. The Salem bistro doesn’t disappoint.

Word of Mouth Bistro has quickly become a Salem hotspot — in less-than-a-year of existence —and has already won a “Best of Salem” distinction from the readers of the Statesman Journal.

According to co-owner Becky Mucha, who shares ownership in the restaurant with her chef husband Steve, the Salem eatery was intended for Eugene. A landlord wanted too high a deposit for a restaurant space downtown, so north to Salem the Muchas went.

Eugene’s loss is Salem’s fantastic win. There isn’t a breakfast spot in the state that could top Word of Mouth. The bistro is also famous for its signature clam chowder, and features a fully stocked bar and local microbrews on tap.

The bistro sits in an old house on 17th Street and accommodates about 10 tables of patrons spread around three rooms, with four chairs at the bar.

If you’re dining alone — as many regulars do because the food is that good — or eating out with just one other, sitting at the bar is highly recommended. Located next to the kitchen, the bar provides a frenzy of activity for your enjoyment. You’ll quickly find yourself striking up conversations with those seated next to you as well as with Becky — who in addition to owning the restaurant is a bartender and server — or any of the other servers as they move through the tight workspace. You might also find yourself getting complementary items to go along with your meal; and by the time you’re walking out the door, you feel as if you’ve just attended a large family reunion, stuffed from great food and great company.

Steve, who spends nearly all of his time in the kitchen cooking meals from scratch, brings a lot of restaurant experience to Word of Mouth. He owned Salem’s Busick Court from 1988 until 1996, while also owning Brick Bar & Broiler (1993-1998) and The Point Downtown (1998-2001), the last falling victim to a poor economy following Sept. 11th.

The couple moved to Catalina Island, where Steve managed two resort restaurants.

“In the (offseason), we might have 15 breakfasts, 20 lunches and five dinners,” he said. “So, all winter we’d play with food. We’d experiment, research, explore; we’d perfect. We had fun. That is what we do, that is what we enjoy and that is what you will see at Word of Mouth.”

From the scene at the restaurant today, it appears that this weak economy is not negatively affecting patronage. Reasonably priced meals start with the daily breakfast special: usually priced at $3.95 for early birds before 8 a.m., and range to $17.95 for a 12 oz. New York steak seasoned with peppercorn and topped with bleu cheese, and accompanied by mashed potatoes and steamed vegetables. Most menu items fall under the $10 mark. When able, everything that goes into Word of Mouth’s recipes is locally grown or produced.

Not in the Salem area? Do yourself a favor and hit the road for Word of Mouth Bistro, which is well worth the drive, no matter how far away you are.