Waterfront Depot Restaurant
seafood
A restored 1913 train depot right on the Siuslaw, doing Pacific Northwest seafood with a light Indonesian accent and a deep cocktail list. The crab-encrusted halibut is the dish people drive in for, and the bridge view at sunset seals it.
3 local tips
- Reservations go fast for the few water-view tables; call several days ahead and ask specifically for the window side.
- No water-view table? The bar takes walk-ins and serves the full menu with less of a wait.
- It is an adults-leaning dinner-only room, plan it as the nice meal of the trip.
An Old Town fixture doing San Francisco-style Italian, pizza, and pasta on Bay Street since the 1980s. Generous portions, a long-running local following, and a patio that catches the river breeze.
3 local tips
- The wood-fired pizza is what regulars order; it travels well if Old Town parking has you eating back at the rental.
- Patio seats face the river side, request one in good weather.
- Busiest on weekend evenings when locals and visitors overlap; midweek is calm.
A family-run Hawaiian and Polynesian-fusion spot with Maui roots, slinging poke bowls, sushi, kalua pork, and tiki drinks on Highway 101. Island portions and a warm, slightly chaotic vibe that locals are loyal to.
3 local tips
- The poke is the move; they run out of the popular fish on busy days, so go earlier rather than late.
- Parking around the building is tight, use the side streets and walk over.
- Small kitchen means waits when it is full; put your name in and walk the block.
A scratch-kitchen small-plates spot on Bay Street with a full bar and a clear view of the bridge. Everything is made in-house and the menu flexes for vegetarian and gluten-free without making it a whole thing.
3 local tips
- Small plates are meant for sharing; order a few across the table rather than one entree each.
- Closed at the start of the week, so plan it for midweek or the weekend.
- Grab a window two-top for the bridge view; they fill first.
Homegrown Public House & Brewery
american
A family-run brewpub started by two Florence natives, leaning on local and foraged ingredients with house beer and kombucha on tap. The most reliable sit-down option for craft beer plus a real from-scratch dinner in town.
3 local tips
- They brew on site, ask what is freshest on the house taps rather than defaulting to a guest pour.
- It fills up at dinner with no reservations, so expect a short wait on weekends.
- Solid vegetarian options here, more than most pubs on the coast manage.
A 1936 dive bar that is the genuine locals' hangout, with a rotating wall of taps and an award-winning clam chowder. Generations of fishermen and loggers have propped up this bar; the fish and chips hold up too.
3 local tips
- The clam chowder is the order even if you came for a beer; it has won local awards for a reason.
- Taps rotate constantly, so ask what is new rather than scanning for a familiar label.
- It is a proper dive, dim and a little gruff, lean into it rather than expecting a polished room.
Old Town's coffeehouse in a converted tin auto-shop on Bay Street, roasting beans on site since the late 1990s. River views, house pastries, and the morning gathering spot for locals before the shops open.
3 local tips
- They roast in house; grab a bag of beans to take home, it is cheaper than the cafe markup elsewhere.
- The back seating faces the river, the spot regulars claim for a slow morning.
- Gets a pre-shopping rush mid-morning on weekends; come early for a quiet table.
A well-loved Thai kitchen off the highway strip doing the full curry-and-noodle lineup with a kind, family-run feel. Reliable pad thai and curries that locals lean on when they want a break from seafood.
3 local tips
- Heat levels are honest here; ask for mild if you are heat-shy, they do not sandbag the spice.
- It does a brisk takeout business, a good option to bring back to the rental.
- Lunch is quieter and faster than the dinner rush.
Rosa's Mexican Restaurant
mexican
A small mom-and-pop on the north end of Highway 101 where Rosa makes the tortillas, chips, and salsa in house. Halibut fish tacos and chile verde are the standouts at a place locals call the best Mexican on this stretch of coast.
3 local tips
- The chips and salsa are made in house, a tell that the rest of the kitchen is doing things right.
- Halibut fish tacos are the local pick over the standard beef or chicken.
- It is a tiny room on the north end of town, plan for a wait at peak dinner.
A no-frills seafood market and counter two blocks north of the bridge, selling fresh-cooked Dungeness crab and a clam chowder regulars swear by. Order at the counter and eat simply; this is about the seafood, not the room.
3 local tips
- Get the cooked Dungeness crab to take back to the rental if you have a kitchen and a cracker.
- The chowder is the other reason people stop, even just for a cup to go.
- It is counter-service and closes by early evening, so go for lunch rather than a late dinner.
BJ's Ice Cream Parlor
dessert
A Florence institution scooping handmade ice cream, sundaes, and saltwater taffy since 1978. The afternoon stop for families after the dunes, with a long flavor case and old-fashioned parlor feel.
3 local tips
- They make the ice cream in house; ask which flavors are the day's batch.
- Grab saltwater taffy at the counter for the drive back; it is the classic coast souvenir.
- Line stretches out the door on warm afternoons, expect a wait after a beach day.