Camp 18 is home to rich history, food
Restaurant’s history
extends to 1980s
BY LINDA K. HOARD
From its hand-crafted building made
by regional loggers, to its unique museum,
Camp 18 is not an average restaurant.
Since 1986, Camp 18 has been a wel-
coming restaurant for a hearty meal, as well
as a museum of the region’s rich logging
history.
Independent logger and owner Gor-
don Smith, along with friend Maurie Clark,
named the restaurant Camp 18 because log-
ging camps were numbered, not named —
and the restaurant’s location is on milepost
18 along U.S. Highway 26.
Camp 18’s menu has a variety of options
including breakfast classics like waffles,
omelets, biscuits and gravy; sandwiches
like the Lumber Jack Burger with ched-
dar cheese, bacon, onion rings topped with
barbecue sauce; steak, chicken or fish with
plenty of sides; and desserts like homemade
marionberry and strawberry-rhubarb deep
dish cobblers, and the Bigfoot Brownie
Sundae.
The restaurant is known for generous
See Page 5
Photos by Carolyn Hoard
TOP: From left, Elaine Cavin, Gordan Smith, Mark Smith and Karma Smith. ABOVE LEFT: The upstairs of Camp 18 showcases antler chandeliers. ABOVE RIGHT: A plate-sized cinnamon roll.
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