Local Natural Organic Glynis Valenti
Sweet Basil’s Café Featuring lite bites and tapas fare
W
hen you ask, “What’s in my food?” at Sweet Basil’s Café in Cannon Beach, chef/owner John Sowa will name the farmer, rancher or supplier. It’s all natural, organic and local. “It’s a conscious choice and customers want to know where their food comes from,” says John. “You can taste the difference of really fresh food.” Vegetarian and vegan choices abound on the menu at Sweet Basil’s with options beyond salads. The sandwiches, wraps, melts, hot sandwiches and paninis
Featuring lite bites and tapas fare.
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Coastfood
and “mighty” salads offer something for everyone to love. Sweet Basil’s specialties include a crab-stuffed Portobello, Mexican seafood cocktail, the simple crab roll, and a grilled cheese pulled pork sandwich will satisfy any appetite. Next door to Sweet Basil’s, the simply-named “Wine Bar” extends the popular lunch spot into the dinner hour. The Wine Bar offers “lite bites” with wines to compliment the tapas. The tradition continues with the last Saturday of each month dedicated to Cajun/Creole creations.
At Sweet Basil’s, there is only one person cooking and assembling your lunch or dinner – John the chef/owner. Every plate is prepared fresh, to order and virtually nothing is pre-made, so you get the very best food on your plate. You can see (and taste) the difference at Sweet Basil’s. Join them for a delicious lunch, or light dinner at The Wine Bar. LS
Sweet Basil’s Café 271 N. Hemlock, Cannon Beach, OR 503.436.1539 CafeSweetBasils.com