Now for something different: Drina Daisy. Fordinka Kanlic cooks Bosnian “comfort food” while her husband, Ken Bendickson, cheerily greets and enlightens guests on menu items and the mostly unfamiliar beer, wines and spirits. Arrive early for the succulent roasted lamb (Jag- nejetina na Rostiflju). No fancy sauces or spices, it’s out-of-this-world delicious, paired with a full-bodied red Dingac, “Croatia’s most famous wine.” Worn out from all that eating? Besides the riverfront hotels, you can opt for many of the charming hillside Victorian bed and breakfast inns like the “shabby chic” Clementine’s or the Spartan no-frills Commodore Hotel and the more luxurious vintage Hotel Elliott downtown. Gearhart’s Fitzgerald Cottages or Gearhart Ocean Inn beckon, charm- ingly done in breezy décor that is just right for the beach. (Plus won- derful linens.) Walk from your lodging to Pacific Way Bakery and Café or Gearhart Grocery for picnic fare. Head to McMenamin’s Sand Trap restaurant at the golf course for the best milkshake ever, a Terminator stout-chocolate combo. Really. Love Mexican food? The Stand in Seaside. Don’t be discouraged by the unassuming exterior. Seaside’s McKeown’s for breakfasts, lunch or dinner, a friendly bar scene and a live (choose your own) crab tank. Across the street is the hip, yet casual and friendly, Yummy Wine Bar & Bistro with a tantalizing menu and excellent wines. Rest at Inn of the Four Winds facing the ocean (with gas fireplaces) on the north promenade.
Why one must buy sweets at the beach is a mystery, but check out The Buzz featuring everything from saltwater taffy, fudge, and jelly- beans to fancy truffles, retro sodas and chocolate-dipped bacon and Twinkies. Visit Phillips for more candy and must-have carmelcorn. Mesmerized by the full moon illuminating the ocean and Haystack Rock, I couldn’t leave my small balcony. I finally got too cold and suc- cumbed to reading in bed beside the fireplace ablaze. Such were the woes one winter night at The Ocean Lodge in Cannon Beach. It could well have been The Stephanie Inn next door, with nearly the same view, yet more deluxe surroundings. Both are fine places to be any time of year – and walking distance to Waves of Grain Bakery. Even if one is staying elsewhere, such as the nearby Inn at Cannon Beach or the his- toric Cannon Beach Hotel, The Stephanie Inn’s fine, romantic prix-fixe dinners are available to nonguests. A yellow cottage is home to Newmans at 988, owned by chef John Newman, an inspired epicurean master. The lightly seared foie gras is divine, as are the Dungeness crab cakes. No creative fooling around, just delicate, creamy, exquisite crabby cakes. Watch for his new restau- rant opening downtown. Right up there in foodie bliss is newcomer Irish Table and EVOO Cannon Beach Cooking School, which offers wine dinners and cooking demonstrations in an airy space to savor re- gional wines paired with Bob Neroni’s exceptional food. Castaways Tiki Hut for cocktails and Caribbean flavors, Season’s Café & Deli for sandwiches (albacore tuna melt!), wraps, pastries and Ecola Seafoods restaurant and market for pick-up-and-serve-yourself, fresh-as-it-gets seafood.
The Chocolate Café isn’t really a café, offering no food except chocolate-related treats and coffee, walls full of chocolate bars, cases of chocolatey sweets and truffles, hot cocoa and another perfect chocolate milkshake made with melted chocolate.
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