With deli-inspired soup and sandwich fare and a burger selection featuring beef, chicken, salmon, and vegetarian options, A Taste Gourmet offers a menu full of traditional American cuisine with an epicurean twist. The Plain Jane burger ($7.50) wins over once-shallow taste buds with its inner beauty and a healthy dollop of the bistro's signature sauce, while the French Dip ($7.95) takes roast beef and provolone on a beret-first plunge into savory au jus. Purchasers also receive 10% off of products from the bistro's gourmet grocery, which offers more than 40 international meats and cheeses, wine and beer from the Old and New Worlds, and more British imports than an American cricket tournament.
With nearly 30 years of experience teaching gymnastics, owner and director Naja Rossoff and her staff of kid-minded professionals train children of all ages and skill levels. They start with tykes as young as 15 months old, letting them explore movement with the help of a parent or imaginary legal guardian. They keep developing skills in older kids with advanced classes and a trampoline-and-power-tumbling team. Otherwise, during circus-arts classes, they'll help students master the trapeze, tiptoe across tightropes, and learn of the ins and outs of circus performance.
Bounce Gymnastics also hosts open gyms so that kids can have their run of the facility's balance beams, nine trampolines, and padded floors. During birthday parties, the facility also opens up obstacle courses and organizes group games.
Named for the famed expedition that trekked across the continent in search of the country's tastiest arugula, Lewis & Clark Catering celebrates the culinary landscape of the Pacific Northwest with locally sourced feasts of succulent seafood, sustainable meats, and fresh veggies, each created in-house by gourmet-minded chefs. The company's ample banquet space provisions patrons with seating for over 200 guests, with a full service bar, dance floor, patio, two separate dining areas, and picturesque views overlooking the Willamette River. On Fridays, the caterers open their doors to individual diners for a seasonal four-course meal, bolstered by live music and wine pairings chosen for their complementary bouquets and the past entrée experience listed on their resumes.