They brought back the child!!! Thanks for listening to your loyal fan base. Love this ice cream and…read morethis creamery

When it is busy it takes a lot of time to get food. They have done a great job keeping the old…read moreBandon Chhese Factory going!

The refresh is regrettable. NO espresso. NO sandwiches. NO pastries. NO character. Thanks for the…read morememories, Mother's, but for the watery lukewarm drip coffee? Not so much.

Love this place, the food and the people. Old school Health Food store ... mom and pop type. Huge…read moreselection. Loved the cookies and the pie. They have food to eat, Deli, smoothies and more. Well worth the stop to get some healthy food if you are staying in Bandon or driving down the coastal highway. This is how Health Food revolution began in the US in the 70s. Hippies starting a biz offering healthy good food to eat. I helped start a Natural Foods coop when I was at the Univ. It later grew into a Health Food store. Right on ........

Cute little bakery and pastry shop. All of their wares were yummy and I really, really liked the…read more"Breakfast Mitt" that they make, especially in a town pretty much void of breakfast options. Pro tip: the Cinnamon Roll may change your life.

This is a staple for your baked goods in the area…read more Had the last cinnamon roll out of the case. Did not disappoint. It's an order at the counter and gets busy. Lots of seating and right in the heart of old town.

Oh dear, we just ate lunch but came upon Langlois Market and remembered the couple we met at Crater…read moreLake from Indiana that said we HAD to try and the skinless hotdogs here. Similar to a Chicago dog, NO KETCHUP lol - we were so full but bought a dog and shared it among 4 - a big bite each as we continued up the coast and realized that we wished we had purchased more lol - tasty, and fun employees to boot!

Some context before the disappointment: I'm from Los Angeles, which means I have opinions about…read morechili dogs that were formed in the crucible of Pink's lines and late-night Carney's runs and every chili-slicked paper boat handed through a window on Western Avenue at 1am. An LA chili cheese dog has oomph. It has a snappy dog under chili that means something, a structural crisis in your hands, a napkin emergency. This is my heritage and my bias, declared upfront. And the chili dog itself has a real history, which is worth knowing because it explains what the dish is supposed to be. The American chili dog tradition largely traces back to Greek and Macedonian immigrants in the early twentieth century, who took the New York hot dog and topped it with a spiced, Mediterranean-inflected meat sauce -- and then spread the gospel through the industrial Midwest. Detroit's coney islands -- American and Lafayette, side by side downtown, feuding for a century -- built the canonical version: a natural-casing frank with snap, a loose all-meat beanless chili, yellow mustard, chopped onion. Cincinnati took the same immigrant sauce and put it on spaghetti. Los Angeles, being Los Angeles, went maximalist -- Ptomaine Tommy's on North Broadway slinging chili over everything in the 1920s, giving us the chili size and feeding the tradition that eventually produced Pink's, Carney's, and the whole midnight chili-dog economy of my youth. The point being: the chili dog is a dish with a lineage, a set of principles, and a floor. Even the humblest Detroit coney -- a two-dollar dog eaten standing up -- has snap, spice, and a point of view. So when we rolled through Langlois on the 101 -- a town of about 175 people that is "world famous" for its hot dogs, over 1.5 million sold, the branded hats and bumper stickers to prove it -- of course we stopped. You have to stop. That's the whole contract of the American road trip: the sign says world famous, you pull over. I ordered the chili dog. It arrived open-faced. With a fork. The hot dog was chopped into sections, pre-solved, the entire delicious problem of how to eat a chili dog eliminated before I could even confront it. Chili with beans, chopped onion, cheddar, sour cream -- a composition that reads fine on paper. And then I took a bite and encountered the central mystery of the Langlois frankfurter: it has no snap, because the frankfurters are peeled. On purpose. This is apparently part of the legend. The result is a smooth, soft, casing-free dog that offers no resistance and, to my palate, not much else. The chili was bland. The sour cream, which I'd assumed was there to cool some spice, had nothing to cool -- milquetoast offsetting milquetoast. And everything arrived at room temperature. The chili, the dog, the sour cream, all of it occupying the same tepid middle ground, a chili dog with no thermal narrative whatsoever. I had this same experience at Casper's in Oakland, and I'll ask the same question I asked then: what is the point of a bland chili cheese dog? The entire dish is an argument for excess. A hundred years of immigrant sauce-makers and midnight counters didn't build this tradition so we could eat it lukewarm with a fork. Now, fairness requires me to note: the famous order at Langlois is not the chili dog. It's the mustard dog -- the frankfurter with Muriel Sweet's homemade sweet mustard, a recipe dating to 1981 when the market started feeding sawmill workers and truckers. That's the dog that built the legend. I didn't order it. Maybe the mustard redeems the peeled frank. Maybe the whole thing only makes sense as a unit. But a chili dog on the menu is a promise, and this one wasn't kept.

Loved this little place! Very friendly staff! And the ambiance was very cool / all local art work…read more We ordered breakfast sandwiches and lattes a they were amazing! My sandwich was the Rise and Shine on the cheddar ciabatta and my husband got the bacon, egg and cheese on an English muffin. Both were served hot and fresh! And the prices were good. Totally recommend this little coffee spot!

I have been going here for years when I visit Bandon. Today's visit was disappointing. Food quality…read morewas not as good as before and they were out of everything. I guess this was because they were closing early for an employee appreciation lunch so maybe they didn't make their usual stuff. My friend got a sandwich which she described as stale bread. I just wish it was the same quality as before.

A reasonably good grocery store for a small rural town in Oregon, but still missing many things I'm…read morelooking for. For example, I was looking for tzatziki, and no store employee I talked to even knew what it is. That said, you can get almost anything you need there, just not everything you want. The produce department is small, but reasonably well stocked. The butcher counter has almost everything you might seek, but you won't find the normal coolers filled with prepackaged meat and poultry (that's not necessarily bad, just unusual). They have a good selection of many items, and very few of some others. One complaint: It's clear that many of the items are stocked by distributors, not store employees, so different brands of the same item are often not found together -- which makes comparing what's available a pain in the tail -- not cool. That means you can search all over, not find exactly what you're looking for, settle for something less than ideal, only to find the similar item which is what you really wanted later in a different location. Argh!! My experience in Bandon is that I have to go to both McKay's and Ray's in order to get the things I need on any given grocery run -- there's always something that one store doesn't have, that I hope the other does.

It's a market that sells most of the stuff, but they didn't have a couple of the essentials I…read moreNEEDED! It was very well stocked store, everything you'd expect in a large supermarket. We found what we needed for dinner, including a Rotisserie chicken. This is a review on the Rotisserie chicken: I wanted crispy chicken, not greasy unhealthy chicken, that something we can snack on or have for lunch, while in the car, on our way home. We put it back in the oven, & re-roasted it for another 20 minutes. It still not cooked enough, the leg was bleeding! I ate just the wing. Hubby froze the chicken, and when we drove back home 8 hours later (with ice pack in our cooler), the chicken was still very cold. We put the chicken in the toaster oven, and broiled the remaining pieces for 15 mins. and only then, the chicken became BETTER, FINGER-LICKING GOOD, and perfectly done - crispy how we like it!

This is the place to come if you are cooking in your stay…read more All seafoods deli, vegetables , pasta, wine. One stop shop

Bought a fresh piece of Ling Cod at $20 a pound and the cashier even offered to put it in with some…read moreice for transporting. Delicious! Ample parking.

It had been 10 years since I'd eaten there. I ordered the vegetarian pizza. The outside crust was…read moredone, barely, but the crust under the cheese and toppings was raw. The vegetables were chunked so big they were also mostly raw. The cheese was applied liberally, but was tasteless and rubbery. I took 2 bites and after crunching on raw, bitter zucchini I tossed the pizza out. My interactions with 2 out of the 3 staff were positive. At $28.50, I WILL NOT RETURN.

the produce part may be overpriced the food is good except the deli part you order a plain sandwich…read moreonly to have more toping an sauce then I ordered then if you order pizza they don't specify what kind of pizza exactly they say some thing like pork an cheese to go then after you pay for they pull it out with olives tomato slices an all types of stuff I was not told was on it NO I asked for a pork an cheese pizza not this .their all ways adding more then what's order so if your picky or have a food allergy don't but from the deli