BELLINGHAM, WA (MyBellinghamNow.com) – When Dan and Izzi Rehbein made the leap to move to Bellingham, they did so in hopes of finding a fresh start and strong sense of community.

They made the decision to move somewhere where their daughter could have a similar childhood experience to the one they had in growing up in Portland, Oregon. Dan, a long-time chef, was also hoping to open a restaurant in the future and after working in the food industry in Portland, felt it wasn’t the place he was called to do that.

The two were pulled to Whatcom County because of its “nice” weather—they love cold rainy days—and bountiful local farming and fishing communities.

The Rehbeins moved to Bellingham in August 2023 and opened their restaurant Roe together just over a year later in November 2024. The couple are co-owners, with Izzi overlooking the communications and outreach side of things and Dan focusing on the menu.

A look at the outside of Roe with the bar window at the forefront and the restaurant entrance just a door down the sidewalk. Photo by Ellie Coberly

The name Roe comes from two places, the first being a reference to fish eggs.

From caviar to salmon, halibut, trout and sturgeon, the restaurant is pushing local fish as much as they can. The inspiration comes from the idea that there is almost always a use for bycatch—the fish that gets pulled up with reef nets and ground fish. Roe works locally with fishermen like Ficus Chan, Terry Phair and others by utilizing whatever local catch is offered.

“We’re trying to navigate what’s around, what’s underutilized and what doesn’t hurt the environment,” said Dan. “When a fisherman wants to sell you something, there’s a little more leg work for both parties but at the end of the day it’s a win-win. That’s direct support in the community.”

The menu is dynamic and unique season to season and can change at the drop of a hat—depending on what is being offered locally.

A portion of the kitchen near the bar seating. The toy letters in front spell out “R-O-E,” the restaurant’s name. Photo by Ellie Coberly
A look at the hustle and bustle of dinnertime at Roe on the evening of Dec. 18. Photo by Ellie Coberly

So far, Roe has been all of the Rehbeins hopes and dreams, and then some. They imagined a space where patrons could be themselves, feel comfortable and excited to be there.

“People are putting their phones down and connecting over the food. It’s not just one party connecting at a table, they’re starting to talk to the people next to them too.” –  Dan Rehbein

The intimate table atmosphere, exquisite aromas wafting from the kitchen and homey decor (some of which the couple literally sourced from their home) makes Roe a unique dine-in experience.

“We really just want to be known for the community that we’re trying to build and bringing people together that would never get together,” said Dan. “While at the same time supporting local commerce and local fishermen.”

The Albacore Belly Crudo is comprised of albacore, buttermilk, radish, fresh horseradish, lime and dill oil. The fish is plated carefully and intentionally. Photo by Ellie Coberly
Another classic handmade meal is the Ricotta Gnocchi with wild mushrooms and white wine butter. Dan specializes in handmade pasta and his passion for Italian cuisine shines through in the gnocchi. Photo by Ellie Coberly
A popular dish on the menu is the Squash, made up of coconut yogurt, honeyboat squash, black futsu squash, salsa macha, cilantro and crispy shallot. Photo by Ellie Coberly
A dessert served at Roe is the kiwi lime trifle which includes white cake, elderflower macerated kiwi, lime curd, lime chantilly and pie crust crumble. Photo by Ellie Coberly

You’ll start the night at the bar next door with a craft cocktail and warm conversation before sitting down at a table, or a bar seat positioned directly in front of the kitchen. The bar seating gives a unique look into the kitchen hard at work. Rehbein says many customers at the bar love seeing how meals are made and are already planning their next visit to the restaurant by the end of their stay.

The menu is described as American cuisine inspired by the culinary traditions of Italy, France and Spain, with some dishes that you might see at a fancy restaurant or others at a drive-thru or dive bar. Though Roe specializes in locally sourced food and high-quality cuisine, their menu remains relatively affordable ranging from meals in the low $10’s to mid $40’s. The menu is unique and surprising, while also being clean and approachable.

The second meaning behind the restaurant’s name is in reference to their daughter, whose nickname is Roe, short for Rhodes.

Whatcom County has proven to be the place the Rehbein’s wanted to give Roe to grow up. They’ve felt an overwhelming amount of community support in just the two months since opening.

Owner and chef Dan Rehbein in the kitchen during dinner service at Roe on Dec. 18. Photo by Ellie Coberly
A look at the rest of the kitchen just around the corner. Photo by Ellie Coberly

“We’re so thankful for the reception that we’ve gotten,” said Dan. “For the community that has already started to build here and the regulars that we have—it’s insane, it’s exceeded any expectation or hope that we had.”

This month Roe is having a pop-up with Starla’s, a local wine bar. Starla’s was planning on closing this month so Dan reached out to bring them into Roe for an evening.

On Jan. 26, Roe will turn into an American Italian restaurant for the evening, with Starla’s doing a wine list takeover and slinging pizzas. Roe will do the rest in the form of chicken parm, handmade pasta, mozzarella sticks and red sauce.

If you want to make a reservation at Roe, you book online through their Open Table website. 

 

We are Whatcom is a weekly column featuring Whatcom County residents making a positive impact on the community. To submit a Whatcom County resident to be featured, click here.