A short distance from Haystack Rock, the cobalt blue balconies of Stephanie Inn overlook shifting sands.

Established by Jan and Steve Martin in 1993 and named after their daughter, Stephanie, the Martins’ goal was to create an intimate inn that feels like a beach house.

That goal continues, now under the ownership of Stephanie Snyder.

Throughout the more than 40-room inn, a sense of community is fostered by warm color schemes, exposed rough-hewn timbers and nightly receptions with wine and appetizers, served beside the fireplace.

Daily discovery experiences might include a visit to the local market with the inn’s chef or a crackling beach bonfire.

Snyder described the inn as “a love letter to Cannon Beach,” and ties to the region are felt throughout. Most of the fare in its restaurant is sourced from the family-owned 40-acre farm.

At one of two evening seatings, Executive Chef Aaron Bedard often welcomes guests personally and explains the evening’s menu highlights. Breakfast, included for overnight guests, might include waffles, smoothies or eggs benedict.

Dinner, available for overnight visitors and by reservation, is a five-course, prix fixe menu with two entree options. Those might feature wild-caught Chinook salmon, Dungeness crab cakes or pepper-encrusted filet mignon. Gluten-free, vegetarian and vegan options are available, as are local wine pairings for each course.

Connections to Cannon Beach’s vibrant arts scene are evident throughout the inn, with a collection of work commissioned for the space by area artists.

Behind the check-in desk, an acrylic painting by Donald Masterson uses projection technology to shimmer and move with the tides. Luminous coastal monoprints by Stirling Gorsuch and Duncan Berry’s prints in the Japanese style of Gyotaku enhance the main floor. 

The inn’s spa is also open to overnight guests and visitors. Its walls are graced with water features and a living moss wall. Many of the inn’s spa treatments integrate herbal products grown at the Public Coast Farm.