Since the 1940s, when Cannon Beach was primarily a logging town, The Driftwood Inn has been serving working folks just plain good food and still today is known for their superb steaks. Paul Nofield, who's owned the restaurant for five years, explained he buys 300 pounds of Midwest grain and corn-fed beef a week from a local packing company. The whole loins are aged for 21 days and then hand cut in the restaurant to order. After steaks are marked on the hot grill, they are dredged in garlic butter and finished to the diner's preference; no salt, no pepper, no other seasonings. Nofield said he wants to serve only "tasteful, good looking and quality steaks." Like a classic steak house, your perfectly grilled steak is brought to you sizzling hot on an insulated stainless steel platter and is served with a foil-wrapped baked potato or fries if you prefer. The Driftwood offers an eight-ounce and a ten-ounce filet mignon, a 16-ounce New York steak and a 12-ounce ribeye, all priced between $25 and $27. The filet is thick, tender and juicy. Pair your steak with a glass of red wine. Several reds from Oregon, Washington and California wineries are available by the glass. About a dozen red wines by the bottle are offered, starting at $24. For a truly memorable Northwest pairing, choose the 2005 Cabernet franc from Walla Walla Vintners at $42. The Driftwood Inn is open from 11:30am to 10pm daily and 11:30am to 11:30pm weekends, and is located at 179 N Hemlock, (503) 436-2439.