Taking advantage of the region's specialty in wine production, Topaz HomeStyle Bistro offers an enviable selection of the region's fermented goods, including complimentary wine tastings. The winery on show changes weekly, providing motivation to come back and check out which grapes are impressing the owners during any particular fortnight.
In addition to that focus on wine, the kitchen proudly sends out its chefs' own twists on classic dishes and internationally inspired small plates, which give diners the chance to gather, share food, and feel like they're part of the Topaz family. Executive Chef Adam keeps the menu fresh, taking advantage of the harvestable bounty of wine country to make his signature dishes. Customers can enjoy the tequila-lime chicken quesadilla—stuffed with jalapenos, tomatoes, fire-roasted bell peppers, onions, cilantro, and cheddar-jack cheese—and the three signature slider sandwiches, such as the turkey burger with mixed greens and cranberry aioli, each of which can be shared or purposefully withheld from tablemates.
Burgers, fries, and shakes are the winning combination at Frack Burger's two locations. Until 11 p.m. each day, their cooks hand make shakes with fresh fruits and assemble one, two, or three patties atop fresh-baked, whole-grain artisan buns. They then hand press Kennebec potatoes for the restaurant's signature fries, which can come topped in house chili. The Barbur Boulevard location also serves up breakfast from 7 a.m. to 11 a.m. daily.
The tasty meals don't sit around long before arriving at one of Frack Burger's comfy, red-backed booths. Cooks make everything to order, whether a customer wants the standard toppings or special add-ons such as eggs or Frack's own sauce. They can also put aside the local, lean, Oregon grown grass-fed beef in order to make hot dogs, hemp seed vegetarian patties, and chicken strips.
Throughout the year, Milk Creek Produce keeps its customers' carts and bellies full of the fresh local milk, local raw honey, Bob's Red Mill products, dried fruits and nuts?locally sourced whenever possible. Packed wall to wall with beautiful, colorful fruits and vegetables, the market's shelves overflow with a wide variety of apples in fall, and super-fresh mushrooms, staying well-stocked with what's in season. The shelves even support coffee and oats, the most frequently enjoyed morning combo of all time after Regis and Kathie.
Every dish that leaves the kitchen at Colton Cafe is made from scratch. Cooks mix the batter for biscuits, simmer soups, and press burgers between the pages of War and Peace. The handmade results are such tasty comfort-food classics as patty melts and traditional turkey dinners, as well as breakfast staples including homemade buttermilk biscuits and sausage gravy and the whimsically named Who-Hash. Hearty platefuls are served in the cozy dining room, lined with padded booths and framed landscapes.