Cases of flaky croissants, pain au chocolat, and fruit tarts are an ode to French patisserie in this intimate nook tucked into the corner of a strip mall. Hailing from Lyon, France, chef Didier Tholognat makes all the viennoiseries and pastries in-house with a skill that can only come from decades of practice. The cafe sources its coffee from Oregon Coffee and Tea, a local roaster in downtown Corvallis, to offer a straightforward menu of smooth espresso and coffee beverages. Le Patissiér is currently open for to-go orders only. 

Tucked into the back of HK Asian Market, Yummy Yummy serves knockout Chinese food popular among Oregon State University students, with dishes ranging from steaming xiao long bao to pork intestine in chile sauce to savory fish congee. The Sichuan dishes are where Yummy Yummy really shines, from full-flavored mapo tofu to dan dan noodles that are fiery and nutty with a hint of sweetness. Yummy Yummy is open for onsite dining, takeout, and delivery. 

Warmly lit with red accents and wood paneling, Tarn Tip Thai Cuisine has served the Corvallis community since 1990. Squeezed between a superette and a cafe, this overlooked spot offers bright and intricately spiced dishes like yum woon sen, a salad with bean thread noodles, minced chicken, shrimp, and chile-spiked lime juice. The Tarn Tip fried rice, tinged yellow with curry powder, arrives topped with a generous handful of cashews for crunch. It is currently available for dine-in and takeout options.

Across the street from Oregon State University, hidden under a blue awning, Tian Fu DIY Hotpot is a hidden gem that serves steaming bowls of rich, umami, mouth-numbing hot pot. Before rebranding as a hot pot restaurant, Tian Fu sold an assortment of popular Sichuan dishes; since the change, the restaurant has continued to hold its fan base making Sichuan-style hot pot, peppery and splashed with a generous helping of chile oil. The menu allows for customizable hotpot but also provides various combos for those new to the experience, such as the garlicky “Tian Fu Pot,” composed of a spicy broth, green onions, brown vinegar, various veggies, sweet potato noodles, and the diner’s choice of protein — which includes several preparations of tofu. Filled with a few tables and lined with cozy yellow walls, Tian Fu is open for takeout and limited onsite dining.

Walk down several flights of stairs to enter the low-lit wood-paneled Sada Sushi & Izakaya. The restaurant specializes in handcrafted sushi and creative small plates, like the hamachi kama, grilled yellowtail collar, or the kaki furai, panko-fried oysters. Patrons can sit at the sushi bar and watch Osaka-raised chef Sada Sakamoto slice succulent toro and drape fresh uni over rice. Even more impressive, though, is the restaurant’s saké selection, which ranges from $8 to $25 per carafe. An intimate setting, it’s open for dine-in and takeout. 

Opened during the pandemic, this book-lined space feels like a mix between a library and a European gastropub. Chef Travis Allen, an industry and U.S. military veteran, layers tomato and Andalouse sauce with savory meatballs and frites, drizzles bechamel over herbed crepes filled with ham and spinach, and fries potato-and-ale croquettes to order. In addition to board games, the restaurant carries a masterful selection of imported Belgian beers, as well as several craft beers from around Portland, Seattle, and California. It’s worth checking out the website for frequent events that range from drag brunches and book clubs to trivia nights. The Bière Library is currently open for indoor and outdoor (weather permitting) onsite dining, as well as takeout. 

Since Thanh Hoang and Huong Hoang opened Baguette in 2007, the cozy Vietnamese restaurant has been packed with regulars inhaling bánh mì. Despite its popularity, Baguette’s service remains speedy, ideal for a quick mid-week lunch. The menu features sandwiches stacked with chả lụa (Vietnamese ham) and giò thủ (Vietnamese head cheese), as well as vegetarian options like curried tofu. It would be a mistake to leave without trying the beef lemongrass banh mi, sweet and smoky with a gentle kick. The restaurant is currently offering limited indoor seating and takeout. 

From shrimp and grits to crab gratin, Castor combines classic French and Creole cuisine with a touch of the Pacific Northwest to serve eclectic comfort meals in a dark and cool space. Chef Danielle Lewis changes the menu seasonally, based on what nearby farmers are growing and what seafood is available on the Oregon Coast. The gingery roasted beet salad harmonizes with carrots, radishes, and salad greens, ingredients that come from the restaurant’s three main produce sources — Rainshine Family Farm, Groundwork Organics, and Gathering Together Farm, all within a 30-mile radius. For something more substantial, the restaurant’s pork chop, served in a syrupy glaze with crispy potatoes, caramelized onions, Brussels sprouts, and vibrant creole mustard, travels 50 miles south, from Carlton Farms. Castor recommends reservations for onsite dining and offers takeout. 

Those looking for quick, casual dining and freshly-baked goods can head downtown to New Morning Bakery. In addition to its pastry selection, ranging from giant cinnamon rolls to vegan muffins, the bakery also offers things like fresh-baked quiche, breakfast burritos, biscuits and gravy, and breakfast sandwiches for morning visitors. Later in the day, New Morning transitions into hearty comfort food like spinach ricotta lasagna and roasted vegetable polenta casserole. The bakery offers limited indoor seating and takeout as well.

This laid-back brewery in downtown Corvallis also features pub fare made with Willamette Valley produce and meats. While the Oregon-raised beef burgers, house-made sandwiches, and beer-battered rosemary sea salt fries do the job, the restaurant’s selling point is its artfully crafted hoppy ales, crisp lagers, and barrel-aged stouts that nod toward fresh ingredients and sustainable brewing practices. It’s nearly impossible to avoid a wait here, but once seated, patrons can tap into their creative side by doodling on the restaurant’s chalkboard tables. The restaurant is open for indoor and patio dining, as well as takeout. 

With little more than a window decal to signal its existence, Tacos El Machin is easy to miss, but its simple street-style tacos endlessly impress locals. Half indoor bar, half food cart, Tacos El Machin offers a commendable selection of meats, including cabeza, lengua, al pastor, tripa, and more. Tacos come topped with the customary fresh onions, cilantro, and lime, but patrons can choose to add pickled onions, grilled onions, and radishes. The taqueria serves six different house-made salsas as accompaniments, including a fiery habanero to a milder green tomatillo. It’s open for onsite dining and takeout. 

Among a renovated transmission shop sits Common Fields, a taproom and food cart incubator located in downtown Corvallis. The site is home to Mediterranean cart Kalamata Bistro, German and Bavarian food served by Black Forest Kitchen, and Salvadoran cuisine crafted by family-owned cart Pupuseria Del Valle. The newest addition, Common Kitchen, offers a new rotating menu that offers a weekly pop-up selection of food prepared by local chefs and vendors. The taproom’s draft list offers 16 taps pouring lagers, stouts, IPAs, and wild and sour ales from independently owned Oregon craft breweries. It hosts recurring weekly events, such as a Monday game night and live music on Wednesdays and Thursdays, as well as monthly comedy and drag shows. Complete with a covered play area for children and games for adults, it’s open for onsite (dog-friendly) dining, as well as takeout. 

This farmhouse-esque breakfast and lunch spot in nearby Philomath serves everything from bread pudding French toast and house-made biscuits and gravy to pork ragu with grits and vegan lentil cake hash. Making almost everything from scratch, the Dizzy Hen also emphasizes seasonal and local items, sourcing ingredients from the neighboring Gathering Together Farm and Meg’s Eggs. Visitors shouldn’t leave without picking up a morning bun — a sticky, sweet pastry that lands somewhere between a French cruller and a cinnamon roll. It’s currently open for dine-in and takeout.