LOCALLY SOURCED
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LOCALLY INSPIRED
Castor: Latin/French/Spanish for Beaver
We honor our heritage, our state and our community.
Our mission is to serve honest, humble products, crafted by honest humble people. Our offerings are thoughtfully crafted to reflect the seasons and the the moods they evoke. Expect refreshment in the spring and summer, warmth and comfort in the fall and winter. Our uncompromising goal is to support people and small businesses in our community.
It’s not always easy, but it’s always worth it.
We believe in providing exceptional service.
Our goal is to provide a unique and genuine experience that our guests tell stories about long after their visit.
We believe in supporting local, organic and sustainable farmers, foragers, harvesters, fishermen, brewers and winemakers.
It is our privilege to offer a menu comprised of the ample bounty that the Pacific Northwest has to offer.
We believe in community, our community.
Guided by these core beliefs, we are heavily focused on local, organic and sustainably harvested and foraged products. Our unique location in the Pacific Northwest affords us a bounty of local ingredients and gives us the opportunity to support nearby farms, foragers and producers. Our menu is a culmination of many lives and paths intersecting. Our program draws from a variety of cuisines including classic French and European with deep nods to Creole and Pacific Northwest cuisine. Many of the recipes on our menu have been passed down from parents and grandparents, although much of it is a result of experience and creativity meeting informed experimentation. We strive to feed others the way we feed ourselves and our families; with simple, wholesome, real, beautiful food, grown or raised on the outskirts of town.
Our wine program is passionately and thoughtfully designed around small, family run wineries who practice organic farming or use natural wine making methods. Our program is heavily based in terroir and the unique stories that each bottle tells. Our goal is to offer our guests world class wines at reasonable prices while removing the intimidation that some feel when approaching wine. We are passionate about removing the barriers that come between our guests and one of our favorite libations. A bottle of wine can truly act as a postcard and transport the drinker to the part of the world where it was created. Come journey with us.
Our spirits collection imparts a similar ethos. We enthusiastically support spirits and liqueurs that have been made by generations of distillers and their families. While we stock many brands you may easily recognize on a bar shelf, we also offer a hard to find, scarce and allocated collection of spirits that you may not see anywhere else, ranging from Amari to Armagnac, cask strength Bourbon to campfire-in-your-mouth-but-still-perfectly-balanced Scotch, single orchard Mezcal to lengthy barrel-aged tequila and everywhere in-between. If you don’t recognize something on our shelves, feel free to ask about it. We love to imbibe wisely and to teach others to do the same.
Cheers, friends.
Photos By: Avery Hadley @ Gala Agency LLC
Meet The Team
Castor was founded in August 2017 in the heart of downtown Corvallis, OR, by Lilia Deffenbacher, Danielle Lewis, and Evan Deffenbacher. We are dedicated to fostering a workplace where employees feel valued, supported, and inspired. Castor’s success is a direct result of its hardworking and passionate team—"we couldn’t do it without them." Their dedication and talent bring our vision to life every day, creating an exceptional dining experience for our community.

Danielle Lewis
Executive Chef / Owner
Originally from North Carolina and raised in Louisiana, Danielle discovered her passion for cooking early, cultivating it through over 15 years in the culinary and hospitality industry. A graduate of Lane Community College’s culinary program, she honed her craft at esteemed establishments like King Estate Winery and Marché before co-founding Castor, where her cuisine blends Southern roots with French techniques. Danielle’s commitment to local, sustainable ingredients and thoughtfully crafted, seasonal menus reflects her dedication to quality, creativity, and community.

Lilia Deffenbacher
Accounting Manager / Owner
Lilia, a native of the Oregon Coast, grew up on an organic produce farm, where she developed a deep appreciation for nature, nourishing food, and hard work. After gaining hospitality experience in Eugene, she transitioned in 2017 to managing financial operations at Castor, drawing on her background in accounting with Marché Restaurant Group. Her journey reflects a commitment to passion, diligence, and excellence, which she continues to bring to her work every day.

Evan Deffenbacher
General Manager / Owner
Born and raised in Eugene, Oregon, Evan grew up immersed in the restaurant industry, inspired by his mother’s work and his own early experiences at P.F. Chang’s and Café Zenon. He honed his management skills at Marché and the Oregon Electric Station, where he met his wife, Lilia, before co-founding Castor in 2017. Evan’s passion for hospitality shines through his carefully curated wine list, warm energy, and commitment to creating an exceptional dining experience.

John Roman
Bar Manager
Originally from: South Dakota
Started at Castor: 2022
Favorite underrated ingredient: Blue Curacao
Favorite bar utensil: jigger
If you could have dinner with any bartender who would it be? Sother Teague

Casey Hanks
Chef de Cuisine
Originally from: Kamuela, HI
Started at Castor: 2024
Favorite underrated ingredient: Love
Favorite kitchen utensil: my hands
If you could have dinner with any chef who would it be? Anthony Bourdain or Allen Hess

Caleb Crossett
Sous Chef
Originally from: Iowa City, IA
Started at Castor: 2022
Favorite underrated ingredient: Clams
Favorite kitchen utensil: tongs
If you could have dinner with any chef who would it be? Anthony Bourdain

Ethan Kinney
Jr. Sous Chef
Originally from: Tillamook, OR
Started at Castor: 2023
Favorite underrated ingredient: Cottage cheese
Favorite kitchen utensil: Fish spatula
If you could have dinner with any chef who would it be? Grant Achatz or Mashama Bailey