A legendary 41-room beachfront retreat in Cannon Beach, pairing refined Northwest design with views of Haystack Rock.
The Stephanie Inn opened in 1993, born from the vision of Cannon Beach hospitality pioneers Jan and Steve Martin to build the ultimate luxurious beach house. Named after their daughter, Stephanie Snyder, who now owns the property alongside her husband Ryan, the 41-room oceanfront boutique hotel remains a landmark of Pacific Northwest hospitality. The three-story building stands directly on the sand, framing clear views of the massive basalt monolith of Haystack Rock. In 2024, the inn underwent an extensive four-month renovation that refreshed the exterior with a distinctive cobalt blue paint and updated the interior spaces. Managed in partnership with Columbia Hospitality, the property maintains its classic coastal architecture, characterized by exposed rough-hewn timbers, native stone fireplaces, and private balconies on every floor that face the rolling waves of the Pacific Ocean.
Inside, the guest rooms and public spaces are designed to foster a sense of serene, high-end comfort. Every room features a gas fireplace to warm the cool coastal evenings, along with deep soaking tubs, many of which look out over the ocean. The interior aesthetic blends heritage-style furniture with deep, warm color schemes that mirror the moody Pacific. Art plays a central role in the inn's identity, with a curated collection of works by regional artists gracing the walls. Behind the check-in desk, an acrylic painting by Donald Masterson uses integrated projection technology to shift and shimmer in tandem with the local tides. Throughout the hallways and common spaces, guests will find luminous coastal monoprints by Stirling Gorsuch and traditional Japanese-style Gyotaku fish prints by Duncan Berry, anchoring the property to the creative community of Cannon Beach.
The culinary experience is a cornerstone of the stay, centered around the award-winning Stephanie Inn Dining Room. Executive Chef Aaron Bedard, who has helmed the kitchen for years, designs a nightly four-course seasonal prix fixe menu that highlights the bounty of the region. Much of the produce, including heirloom tomatoes, blueberries, apples, pears, and honey from on-site apiaries, is harvested directly from the owners' 40-acre Public Coast Farm located just inland. Dinner entrees might feature wild-caught Chinook salmon sourced from the Astoria docks, Dungeness crab cakes, or pepper-encrusted filet mignon paired with acclaimed Willamette Valley pinot noirs. Overnight guests receive a complimentary gourmet chef's breakfast with rotating selections like Dungeness crab Eggs Benedict or Belgian waffles with farm-fresh berry compote. Daily rituals include a complimentary afternoon wine and beer gathering in the oceanfront library, seasonal beach cruiser rentals, and access to an on-site spa featuring a living moss wall.
Book a second- or third-floor oceanfront room for the best views of Haystack Rock, and make dinner reservations at the Stephanie Inn Dining Room well in advance, as seating is highly coveted.
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