From source to table
Real connection doesn’t just happen — it’s built.
And more often than not, it starts with food.
At Anna’s Table, we believe the spirit of a place lives in its flavors, its smells, its sounds — the things that make you stop, look around, and feel where you are.
We’re here to offer more than a meal. We’re here to carve out space for you to slow down, ask questions, share stories, and create moments that actually matter.
“At Anna’s Table, we’re rooted in our role of championing sustainable food systems and celebrating the local culinary traditions. It’s what makes the experience here so much more than a great meal.”
John Nelson,
Owner & Executive Chef
Anna’s Table is grounded in the wild beauty of the Pacific Northwest.
From foraging mushrooms to shaking crab from the shell, Head Chef and Owner John Nelson cooks with a deep respect for where food comes from — and the stories it carries. His approach is rooted in a lifetime spent around simple, honest food — prepared well and with intention.
At Anna’s Table, the menu is shaped by the seasons, the landscape, and the relationships we’ve built with local purveyors who care as much about quality as we do. It’s a style of cooking that brings out the natural flavors of the North Coast — one that invites you to slow down and rediscover the joy of eating something that feels truly of a time and place.
John’s journey started as a kid, helping his mom in her dockside clam chowder shack. Over the years, he’s gone on to craft memorable meals at celebrated spots like Brasada Ranch and the Headlands Lodge — always bringing the same hands-on curiosity and respect for ingredients to the table.
Now, at Anna’s Table in Cannon Beach, we invite you to experience that same spirit — local food, done right, served with purpose.
