Stone Cliff Inn

The story

Crafted with passion, served with love

A Place Built from the Land Itself

Stone Cliff Inn sits above the Clackamas River valley in Oregon City, its structure telling the story of the ground beneath it. The rock wall lining the driveway was pulled from the original quarry that once defined this community — known simply as "Stone" until 1917. Above a foundation of basalt remnants, Douglas Fir logs rise in the same spirit as the timber harvested here between 1900 and 1950. Mike Rosenbaum, son of local logger Lloyd Rosenbaum, built the restaurant as a deliberate tribute to Carver's dual identity as a quarrying and logging town. That history is present in every beam and boulder.

Seasonal Pacific Northwestern Cooking, Made from Scratch

The kitchen works with the rhythms of the Oregon landscape. Stone Cliff Inn's culinary team focuses on handcrafted, made-from-scratch recipes that highlight the finest Northwest ingredients — translating the flavors of each season directly onto the plate. The Pacific Northwestern menu shifts with what the region offers, keeping the cooking grounded and honest rather than chasing trends. A $39 first-seating three-course dinner menu, available daily from 4 to 4:30 pm, makes that experience accessible without compromise.

Lunch runs daily from 11 am to 2 pm, while dinner service carries the full weight of the lodge atmosphere — warm, unhurried, suited equally to a midweek meal and a special occasion.

Wine Worth the Recognition

Wine Spectator has recognized Stone Cliff Inn multiple times over the years, including its Best of Award of Excellence from 2016 through 2018 and an Award of Excellence again in 2025. The wine list draws on Oregon and Washington producers alongside global selections, designed to pair naturally with Pacific Northwestern food. Local brews and signature cocktails round out what the bar offers.

The Setting

The warm lodge interior — old growth timber, basalt stone, a backdrop of cliffs — makes the physical experience inseparable from the meal. This is a destination that earns the word: far enough from the city to feel like a departure, close enough to make the trip without ceremony.