A few weeks ago, Frank and I decided to head to the coast for a few days following the holidays. So, we loaded up the van, plugged in Tater’s car seat heater, and headed for Astoria along the Oregon coast.
Check out my itinerary, where we camped, and, most importantly, where we ate and enjoyed craft beers and vino! And for more of my travel itineraries, you can find them here.
A Weekend in Astoria and Along the Oregon Coast
Day One: Camping in Astoria
Destination: Astoria, Oregon
Where we stayed: Fort Stevens State Park
Where we ate: Pig ‘N Pancake, Fort George & beers at Obelisk
Frank booked our campsite at Fort Stevens State Park for three nights, and we arrived around 5 PM on Christmas night. We were beat, so after a quick dinner of Frank’s mom’s Christmas Eve tamales, we got some much-needed rest.
After sleeping in, we got breakfast at the Pig ‘n Pancake. It wasn’t anything fancy, but the portions were generous, the service was fast, and the coffee flowed. Afterward, we headed to Fred Meyer because someone neglected to pack their raincoat.
We had a late breakfast, so lunch consisted of a few beers and fries at Fort George. The fries had that seasoning that reminded me of savory BBQ potato chips. The beers were clean, crisp, and refreshing, as usual.
Later in the evening, we had beers at the new brewery in town, Obelisk. Obelisk is a work in progress and is set to start brewing in-house in a few months. Until then, they have a solid list of collaborative beers made with nearby Oregon breweries served in a sleek and spacious taphouse.
Day Two: Traveling Along the Oregon Coast
Destination: Seaside & Cannon Beach
Where we ate: Lunch at Driftwood, wine at Hop & Vine, dinner at Fede
The next day we dove deeper into the Oregon coast, driving through Seaside and continuing onto Cannon Beach. The copious rain and post-holiday vibes made for a quiet trip, with most tourists either heading home or staying dry indoors.
At Cannon Beach, we walked around the local shops before making our way to the beach. Unfortunately, heavy rain and sharp winds made for a very quick stop. After ducking into the Oil & Vinegar Bar, we had lunch at the Driftwood Restaurant.
Frank ordered the sourdough bread bowl, and I got the turkey sandwich with a side of coleslaw (made with tons of mayonnaise, just like how I like it!). It wasn’t anything fancy, but it hit the spot, and the service was great. Many of the shops were closing due to the weather, so we wrapped up and headed back towards Seaside.
At Seaside, we stopped at the Hop & Vine, a bottle shop that offers an equal number of wines and craft beers. I loved how they emphasized Oregon wine while still offering an eclectic selection of wines from all over the world. Their tap list was locally focused, and the staff was super knowledgeable and friendly.
After getting halfway through a bottle of Crozes-Hermitage, we took the staff’s recommendation and had dinner at Fede, a new rustic Italian restaurant located right on the water in downtown Astoria.
The menu was incredible, and everything we ordered hit the mark completely. We split a bottle of the Valpolicella, a very light and easy-drinking Italian red made from Corvina.
For food, we shared the arugula salad with pecorino. I had the butternut squash ravioli, and Frank had the Castelli with lamb. For dessert, we shared the tiramisu and a couple of espressos. Every course was kept simple so the fresh ingredients could shine. With each portion, we were left wanting just one more bite.
Day Three: Headed for the Hood Canal
Destination: Brinnon, Washington
Where we stayed: Our friend’s Airbnb (driveway)
The next day, our friends invited us to come to check out their holiday Airbnb along the Hood Canal in Washington. So, we woke up early to check out the Fort Stevens Shipwreck before driving back from the Oregon coast to Olympia.
We showered, freshened up our clothes, and made it to Brinnon just in time for some much-needed relaxation, plus a prime rib dinner. We brought the wine and stayed up late into the evening, eating, drinking, and connecting with friends.
The following morning we headed home after making an essential pit stop at an old favorite, Hama Hama Oysters. The saloon was closed, but the farm store was open, and we got some ingredients for our New Year’s Eve dinner!
