Hayward: A James Beard Award-Nominated Chef Is Moving Her Restaurant to Carlton, Oregon

A James Beard Award-nominated food hall hit is about to go solo. Hayward will expand from Mac Mark in McMinnville some seven miles north to a permanent space in the town of Carlton in July 2025, chef Kari Shaughnessy announced in her newsletter. The restaurant will take over the now-closed Earth & Sea address. In the run-up to opening this new restaurant she’ll host a series of pop-ups throughout Portland, the Willamette Valley area, and at the farm space in Canby she co-owns with fiancee James Serlin of Revel Meat Company. “I think a move like this is exciting for the community at large,” Shaughnessy tells Eater Portland. “ I would love for Hayward to grow and be viewed as really a Willamette Valley restaurant.”

While there are few details for this new restaurant yet, fans can expect more of the stuff that brought online fame to the restaurant known for whipping up Twin Peaks menus through the pandemic. The buzzy restaurant’s inventive dishes broke with the idea that Willamette Valley food needs to be approached as wine paired-bites, according to Shaughnessy. Sesame focaccia with koji butter, chitara pasta with dandelion pesto and manchego, sweet potato butter mochi Shaughnessy stewards what she calls “New Northwest” dining.

Carter Hiyama

Carter Hiyama

Shaughnessy cut her teeth at San Francisco restaurants Frances and Sons and Daughters and Sonoma’s Marla Bakery before moving north, and opening Collab Kitchen in 2020. In 2023 she transformed Collab into Hayward, a restaurant that’s since fetched a 2024 nomination for Best New Restaurant and a semifinalist nod from this year’s Beards committee in the Best Chef: Northwest & Pacific category. (Finalists will be announced on Wednesday, April 2.). She says that since opening Hayward five years ago, the area’s restaurant community’s become thick with talent. She wants to have a presence in that space, but room for Hayward to grow, too. The hope is to be an upscale place for birthdays, but also a spot for those weekly Sunday dates — to make sure the restaurant plays both sides of the coin.

Needless to say it’s a big time of growth for the Massachusetts-born chef. Her location at Mac Market shares back of house operations with a few businesses. Shaughnessy says she’ll always have love for the incubator space, but that in this new restaurant space she can really stretch her team’s talents. To gear up, she’s taking her chef de cuisine Søren Kalbfleisch and sous chef Jon Inonueri to visit San Francisco chef Stuart Brioza in all three of his kitchens — Anchovy Bar, the Progress, and State Bird Provisions. “I want to be viewed as really a mainstay for Yamhill County, yes,” Shaughnessy says, “but really for the valley as a whole.”