The sisters who own Yogurt Extreme take pride in serving up a probiotic frozen treat that far exceeds the National Yogurt Association's minimum number of active cultures per gram. This wholesome frozen yogurt is made locally and serves as a flavorful base for a buffet of toppings, including fresh fruit, nuts, candy, mochi, and juice-filled exploding boba. Yogurt Extreme also offers no-sugar-added and dairy-free options for those with dietary restrictions or a hatred of cows.
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.
When brothers Omer and Dave Orian moved to America after spending some of their childhood in Belgium, they started to dream about opening a shop that served the Liège-style waffles. Today the curly-haired duo—dubbed “Eugene’s Waffle Imperialists” by the Eugene Daily News—prepares their yeasted waffles across two Eugene locations.
To make Liège waffles, the brothers fold Belgium-imported pearl sugar into a brioche-like yeasted dough, caramelizing the batter in a cast-iron waffle maker before it’s crowned with sweet and savory toppings, like the goat cheese, avocado, and eggs of the shop’s Goat in Headlights waffle. The menu also includes sweet waffles, such as The Ol’ Banana Split. For the adventurous eater, try an “In-between” waffle like The Sweet Funk Machine, with pear, gorgonzola, cinnamon, and wildflower honey. Omelets, salads, and organic coffee round out the menu.
The tea aficionados at J-Tea personally visit small farms in Taiwan and China, sampling a wide variety of seasonal oolong teas for stocking their cozy shop. The exact menu of specialty oolong, herbal, and green teas varies according to the season and the crop, including the chocolaty aged wu-yi, which is stored in earthen-clay vessels for 15 years to eliminate exposure to light and tea-crazed howler monkeys ($3/cup, $10/0.94 oz.). Infuse a hovering nose with the nutty aromas of smoke and wood of the charcoal-roasted oolong ($2/cup, $10/1.87 oz.), or savor the fruity latticework of the Emerald City oolong #38 ($3/cup, $8/oz.). Also available is an assortment of brew devices, tea mats, and storage vessels that transform any kitchen into a teahouse and keep the purity of tea from being corrupted by the rebellious teenage coffee beans in the next cabinet.
The classic all-beef frank is the centerpiece of the menu at Diggity Dog, but the chefs here get creative with their encased meats—you can also try the decadent, double-smoked British pub sausages, which come decked out with cheddar and bacon. Top off any dog with a variety of condiments that includes six types of mustard and three types of relish. Cascade Glacier milkshakes and ice cream are also available as cappers to your meal.
Boulevard Grill fuses traditional American steakhouse fare with Latin flavors to create distinct cuisine in a casual, candlelit atmosphere. Patrons can sample the eatery's initial offerings such as tortilla soup dotted with fresh avocado ($9) before diving mouth-first into the menu of gastronomic creations. Protein-pining palates can nosh the succulent 8-ounce filet mignon frolicking in a red-wine-shallot reduction ($22) or sup on the stuffed chicken chaperoned by a team of apples, prosciutto, and brie ($16). Satisfy a wide range of bolo-tie styles and their wearers' appetites with fresh fish options such as the seafood rellenos, a platter of two pasilla peppers bursting with savory crab, shrimp, and scallops drizzled in a signature sauce and blanketed in a rich layer of monterey-jack cheese ($18).