Tucked inside the elegant Valley River Inn on the verdant shores of the Willamette River, SweetWaters on the River showcases the Pacific Northwest’s plentiful bounty in gourmet dishes prepared by executive chef Michael Thieme. The seasoned culinary staff, which includes a pastry chef that heads the on-site bakery, devise rotating seasonal menus that flaunt such ingredients as locally harvested organic produce and truffles, artisan cheeses, and native Pacific seafood. The fully stocked bar brims with international wines and homegrown varietals from the flourishing Oregon wine country, and a resident mixologist carefully infuses chic cocktails with fresh, seasonal produce such as chilies and oranges. The dining room’s ceiling-to-floor windows boast panoramic vistas of the adjacent river’s leafy, fertile banks and a covered three-season patio cultivates an alfresco ambiance while offering shelter from rain or snoopy UFOs.
“Every sort of person populating these parts can be seen at the cozy Glenwood Restaurant,” the New York Times says, nodding to the eatery’s popular menu of hearty breakfasts, sandwiches, and other American food. The chili verde brunch burrito—lauded by Sports Illustrated as “worth getting out of bed early for”—greets the day along with fruit waffles and denver omelets, and lunchtime brings tomato-cheese soup and paninis. Tempeh stir-fries with peanut sauce and brown rice join pasta genovese and steak and mushrooms at dinnertime, complemented by glasses and microglasses of wine and microbrews.
Red Five combines the convenience of a New York hot-dog stand with the succulence of 100% all-Oregon beef franks. Roll up for lunch at this red, umbrella-shaded food cart and feast on quarter-pound hot dogs that can be slathered in a choice of 18 condiments. For an additional $3, the Red Five lunch special includes crunchy Tim’s Cascade Style potato chips and Thomas Kemper’s craft-brewed soda, made with pure northwest honey that, unlike southwestern honey, isn't actually cactus tears.
After training at the feet of Mike Lee Kanarek—founder of the HaganaH self-defense program named for the military based organization—Colin and Kaz Rhoads decided to spread the gospel of their teacher’s real-world fighting system. Adapted from Israeli military training, it strips confrontations down to their key elements and then trains students to decisively act to disarm their attackers. Instructors teach students to attack an opponent’s weak points while defending themselves, and they employ repetition to build pupils' instinctive responses and take-no-prisoner tickling skills. As certified personal trainers in their own right, Colin and Kaz also integrate elements of circuit and strength training into their workouts, blending combat sessions with TRX, kettlebells, and high-impact conditioning to produce a well-rounded warrior.
While on a family vacation, Charley discovered the meaty, cheesy concoction that is the philly cheesesteak. In rapture, he returned home to Columbus, Ohio, and dedicated himself to disseminating this edible masterpiece. His family and college buddies pitched in to help open the first Charley’s on the Ohio State University Campus, where he sold his own version of the famous philly cheesesteak sub, gourmet fries, and natural lemonade. Over the past two decades, Charley’s Grilled Subs and Charley's Philly Steaks locations have popped up around the world. They're jam-packed with cheesesteaks, teriyaki chicken subs, turkey cheddar melts, and more, with drinks such as strawberry or kiwi lemonade, and gourmet fries piled with any combination of melted cheddar, ranch, and bacon.
Within the Gourmed food cart, the local owners of Ratatouille restaurant serve up a menu of quick Lebanese fare alongside inventive twists on classic American melts. The owners’ stated goal is “to bring a five-star restaurant to the street,” thereby sparing patrons from the intense heat of five enclosed celestial bodies. Mediterranean vegetarian fare, such as falafel, buddies up alongside pita bread, and beef or chicken kebabs and gyros quell expansive hunger with the help of tabbouleh, hummus, and baba ganouj. Domestic comfort fare embraces the American love for cheese and tendency to use bread as a security blanket with such soothing sandwiches as the Southern Mac Melt, which wedges pulled pork and mac 'n' cheese between two slabs of texas toast.