Winter weekends at Hallmark Inns & Resort make for a great retreat at Cannon Beach. Enjoy afternoon beach walks and fireside views of Haystack Rock. Daha fazlasını oku.
Wake up to a rich deep espresso-roast on a foggy morning at Sleepy Monk to chase away the chill. Comfortable cafe is a great perch to enjoy coffee before heading to the beach or a walk through town. Daha fazlasını oku.
Three venues operate most of the year though all stages dark approx Nov-Jan. Elizabethan is beautiful but can be chilly off season. Roam the wonderful downtown and park. Daha fazlasını oku.
Podnah’s hits the lowest common denominator of what makes food satisfying: salt, sweetness, fat, and Rodney Muirhead’s sauce has the perfect acidity. The brisket is perfectly smoked. [Eater 38 Member] Daha fazlasını oku.
Headed to the coast today. Will build a sandcastle & eat at Pig n' Pancake! Seaside is a great little coastal town in Oregon! Might even find me playing some video games in the huge "2 block" arcade! Daha fazlasını oku.
Sailors once found their way through the Pacific fog by listening to the thousands of sea birds that nest year-round on this rock, the third largest of its kind in the world. (From Aerial America) Daha fazlasını oku.
Intensely regional Italian food, wood-fired oven pizza, and a totally accessible menu make Cathy Whims (once of Genoa) the most renowned female chef in Portland. [Eater 38 Member] Daha fazlasını oku.
Local-sourced and southern-fried, everything on this menu from the pimento cheese scramble to the brined bird keeps the locals lining up for seconds, thirds and fourths. [Eater 38 Member] Daha fazlasını oku.
Tabla’s three-course prix fixe meal, put together by Anthony Cafiero, is one of the best deals in town, and his northern Italian menu one of Portland's most underrated. [Eater 38 Member] Daha fazlasını oku.
Chosen as one of the 10 Best New Restaurants in America in our annual Restaurant issue. Daha fazlasını oku.
Thin-crust East Coast/New Haven-style pizza, this southeast joint closes when they out of dough, which they stick in a 650-900-degree oven and char the daylights out of. [Eater 38 Member] Daha fazlasını oku.
Ken opened what has been called the country’s best bakery nearly a decade ago, and we’ve been taking the sacrament ever since. [Eater 38 Member] Daha fazlasını oku.
James Beard–nominated chef and Guererro native Oswaldo Bibiano knows there’s nothing more satisfying than a cazuela of melted Oaxacan cheese mixed with tasty bits of Mexican chorizo... Daha fazlasını oku.