Passing through on our way back to the Redwoods in CA. We stopped for gas because it was the best…read moreprice before heading back to our hotel. Bathrooms were clean inside the store. The store is huge. One of the attendants at the gas station was nice when I asked him a question. Overall great place to stop, refuel, and use the restroom

Stopped here to get a few things on our anniversary trip, everything was clean and well stocked,…read moreworkers were friendly!

I've been to MANY different Grocery outlets in many different states and this one is my favorite…read more Since living 2 years in Brookings, this Grocery outlet has been a lifesaver. Yes, there is a FredMeyers and a McKays grocery store in Brookings, but they can be pricey if your needing organic foods. This grocery outlet usually has so many organic and vegan options, I never go home empty handed. I also love the fact that they offer new inventory every 2 days. I wish other grocery outlets would do this. You never know what your going to find. Staff is friendly and checkout is a breeze. I will miss this store.

GOOD- Great staff and managers, very nice wine selection, good prices, clean restrooms and shopping…read moreaisles, loved the festive Christmas decorations on the front doors which I hope to see again! ATTENTION- always check the "best by/expiration" dates on perishable items!

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 ........

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.

We live in the hills above, and this little market has been an oasis of essential items. It has…read more"helped us out" when a delivery from another source either didn't arrive (or an item couldn't be ordered.) Always very clean, stocked, with friendly staff and kind owner! They make delicious, homemade burgers, salsa, and they carry fresh eggs (and vegetables, in season) from Nesika Beach chickens and gardens. AND both local newspapers! Plus, they'll try to carry any items you request & to accommodate special orders. THE BEST!!!

Around the corner from my house and so convenient when I don't want to go to town. The burgers and…read morehot dogs are delicious and all the staff are friendly. Best little market ever

Needed a quick bite on our way through Brookings and settled on this spot. It was very unassuming…read morefrom the outside. Just your classic market store serving gas station snacks and drinks with a deli. They have a ton of sandwich options both hot and cold. We settled on the Walk of Shame and the Cheesesteak. I really enjoyed my sandwich (walk of shame). The sweet pickles were a good choice to balance some of the heat. Pastrami and bread were great. My husband said he was let down by the cheesesteak. The meat itself was good but the veggies were a little undercooked and he said it was lacking cheese. Each sandwich comes with a fountain drink and chips.

Wow, what a sandwich. I choose this spot for a quick bite on a road trip along the coast and I am…read morestill thinking about that sandwich weeks later. I ordered two hot sandwiches, the hot pastrami and the fried salami (the zep) sandwich, which took some extra time, but was 100% worth the wait. You can tell this market is a labor of love by the family that owns it and they were friendly and apologetic for the wait since there was a bit of a rush before we came in. Not the quickest pit stop on a long drive but I wouldn't hesitate to make this a must stop if I'm traveling this route again.

Great superstore with absolutely gorgeous Patty LaBelle's Southern Peach Cobbler that weighs a ton…read morewith fresh peaches and sugar with fluffy pastries and rock solid tan crust with absolutely gorgeous amount of cinnamon sugar in the dough priced at $6.99, so cheap and so good: I am in heaven and hell at the same time since I shouldn't indulge in this much sweetness! I love 88¢ mango and Avocado! Must go there to stock up on your fresh foods!

Today, I shopped at Walmart in Crescent City, CA. for salad veggies. Today is 1-20-2025. I was in…read morethe produce department at about 1:00 p.m. Went to find organic green bell peppers and found them and the radishes, just below the peppers. Both products were water logged from excess water from the spritzer. Both the bell peppers and the radishes had water inside their plastic wrappers, as well on a bit of frost on the a radish inside the organic radish bag. No, it was not mold, it was frost. They keep that section too cold for bell peppers and radishes. So, since I had not anticipated needing to drive around with greens and green onions in the car, while I shopped for the peppers and radishes at Safeway, the only sensible thing to do was just go get all my veggies elsewhere, and take them all straight home. The first time this happened was months ago, and I was unaware of the situation in the organic produce department and got home to find the radishes and peppers I had bought were inedible. The radishes were clearly saturated on the inside, with one side of the white part looking the normal white color and the other half looking grey and awful. This was just the result of being water logged and frost bitten. Anyone who gardens knows what I am talking about. Also, the bell peppers had large soft, soggy spots that were not rot, but soggy and frost bitten. I do not understand the attitude that a manager would have, to allow this to occur in a food store. Produce is called perishable for a reason. Produce needs a little bit of care to remain edible for a reasonable amount of time. Besides the wasting of food, this practice of neglecting the standard of storage and/or display of produce says so much about the departments' lack of regard for the shopper or the value of food. Especially since this is not the first time this has happened to this shopper. Walmart does not care, so neither will I care any longer, to shop Walmarts' produce department. The extra few miles I will drive for decently cared for produce will be fine with me. The waste of food through careless handling is not fine at all, however.