From source to table
Connections that transcend a moment are often forged over food. The experience of a place is found in it’s tastes, smells and sounds. The subtly of an atmosphere is created when people connect in the space of a present moment. At Anna’s Table, we strive to provide you time to pause, be curious, explore, connect, and cultivate moments that 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 a restaurant deeply rooted in its connection to the wild wonder of the Pacific Northwest. From mushroom foraging to shaking crab from the shell, Head Chef and Owner, John Nelson, brings a connectedness to his preparation of local ingredients that can only come from a life filled with simple foods, well prepared and with intention. These connections root the menu of Anna’s Table in a way that brings to life the natural flavors, traditions, and moments of wild discovery that can only be found on the North Coast.
Curating a lifetime of knowledge around the subtly shifting flavors of the season, the right time and place for the perfect pairing of ingredients, and the partnership with the local purveyors who pride themselves on their craft, creates the culinary alchemy found at Anna’s Table. John Nelson, Owner and Executive Chef at Anna’s Table, has been creating unique dining experiences throughout his career. From helping his mother in her dockside clam chowder shack as a child to holding positions such as Executive Chef at the Headlands Lodge and Brasada Ranch, John knows how to create a memorable moment for his guests.
Come and experience the culinary delights of our restaurant, located in the beautiful Cannon Beach, Oregon. We take pride in serving the finest local cuisine, made with carefully sourced ingredients.
