"From shrimp and grits to crab gratin, Castor combines classic French and Creole cuisine with a touch of the Pacific Northwest to serve eclectic comfort meals in a dark and cool space. Chef Danielle Lewis changes the menu seasonally, based on what nearby farmers are growing and what seafood is available on the Oregon Coast. The gingery roasted beet salad harmonizes with carrots, radishes, and salad greens, ingredients that come from the restaurant’s three main produce sources — Rainshine Family Farm, Groundwork Organics, and Gathering Together Farm, all within a 30-mile radius. For something more substantial, the restaurant’s pork chop, served in a syrupy glaze with crispy potatoes, caramelized onions, Brussels sprouts, and vibrant creole mustard, travels 50 miles south, from Carlton Farms. Castor recommends reservations for onsite dining and offers takeout." - Mariah Botkin, Sukhjot Sal
