Last month I enjoyed quality time along the Oregon coast and tried a few new eateries while strolling and shopping in charming Cannon Beach, an artsy, funky, cute little town on the northern part of the coastline. First up was Public Coast Brewing Co., a brewhouse whose name gives a nod to all 363 miles of public-access Oregon beaches. Offering about a dozen beers on tap plus a great house-made root beer (growlers and six-packs available for your picnic on the sand), it offers reasonably priced and exceedingly tasty pub food. They don’t do a lot, but what they do, they do well.

Because some in our party must avoid gluten, the fact that most of the items on the menu can be ordered gluten-free (with a dedicated deep fryer for gluten-free items) was an added bonus. We’d heard raves about the lightly battered sweet onion rings (one pound = $9.95), and ended up ordering two batches; they were that good! The Haystack o’Fries (named for Cannon Beach’s iconic seashore monolith) also proved a delicious bargain: a huge stack of hand-cut fries for just $5.95. The menu also offers clam chowder, a few salads, burgers (beef, veggie or chicken breast), chicken wings and, this being the coast, fish and chips. These vary by the day, depending on the local fresh catch. Some days it’s halibut, other days salmon or rock fish. The price fluctuates depending on the type of fish, but having tried this item on two different days, I’d say it’s all excellent.

Generous outdoor patio seating at picnic tables is available for pleasant days, while indoors one can sit at the wraparound bar or in the hall at wooden tables and chairs with a view into the brewery.

Just a few blocks away from Public Coast lies Crêpe Neptune, where one can order up authentic French-style sweet or savory crepes at a tiny storefront with just a few barstools at a counter for on-site seating.     Most patrons enjoy taking the paper cone-wrapped goodies in hand as they stroll and window shop the nearby galleries and storefronts. The business began as a vendor at coastal farmers markets and eventually put down roots in Cannon Beach. Handmade batter (also available gluten-free) and fresh, local ingredients combined in unique ways provide a nice, light lunchtime alternative to a sandwich or a sinfully indulgent dessert. Sweet or savory, the crepes come with monikers referencing regional geography or the sea.

Most of the sweet crepes include chocolate, nutella and/or fresh fruit,    and there are several add-ons to customize your order (a splash of Grand Marnier, perhaps, or a dash of cayenne for a little kick?). Neptune’s Daughter (lemon, butter and sugar) sounds refreshing, but it would be hard to pass up s’mores-influenced Goonies (the movie was filmed just up the coast in Astoria) — graham crackers, marshmallow and chocolate. After you place your order, you can watch your selection being created on one of the two crepe pans on the other side of the window. 

Since I hadn’t had lunch yet, I acted like a grown-up and chose one of the savory crepes. I opted for the Fort Stevens: wild, smoked salmon; cream cheese; green onions; spinach; and mustard dill sauce. The combo of flavors and textures perfectly complemented each other, and the crepe itself was light and tender (who wants a leathery crepe?). I had a hard time deciding between that and the Cannon Beach (prosciutto, goat cheese, fig and honey) and the Nehalem (French brie, pesto and tomato). I decided I was just going to have to make several return visits in order to find my favorite . . . and to sample the sweet crepes, too. Prices range from 6 to 9 dollars; not the cheapest bite on the coast, but for the quality and flavor, hard to beat.

— Patty Vanikiotis, associate editor/copy editor