Black Bear Frozen Yogurt & Espresso's menu offers treats and beverages to satisfy any sweets craving. Yogurts are made from high-count active yogurt cultures obtained from one of Portland's locally operated creameries. These simple ingredients are transformed into a rotating spectrum of frozen yogurt flavors, including simple blends like french vanilla or egg nog to specialty flavors such as s'mores or snowflakes, which is best dispensed directly onto a stuck-out tongue.
Chilly treats can be paired with hot espresso drinks featuring the fresh flavor of locally roasted beans. Beans are acquired through Family Direct trading, which pays fair wages to coffee farmers and their families in South America and Africa for the best-grown coffee from their fields.
Perry and Penny grew up together near Prosser, Washington in the 1970s, and were close friends throughout elementary school. More than 20 years later, the two rekindled their friendship but it wasn't all smooth sailing from the start. That year, Penny started making fortified blackberry wine, which Perry described as, "indescribably undrinkable." More than a little annoyed by this harsh judgment, Penny challenged Perry to do better. The result of this winemaking challenge was four cases of merlot that won a second-place ribbon among the amateur entrants at the Puyallup Fair. Stina's Cellars grew from this initial success, and over time production grew and grew, until finally the team was able to move into a small facility and officially open the winery for business in 2006.
At the winery, Perry and Penny—joined by helpful family and friends—make small batches of wine using grapes grown throughout eastern and western Washington. The type of wines they make changes frequently, but past bottles have included a dark and fruity syrah balanced by its bold tannic structure as well as an amber-hued roussane with hints of poached peaches and a pronounced nuttiness reminiscent of sherry. These wines appear on store shelves and restaurant menus throughout the region, but can also be sampled inside Stina's Cellars tasting room. Visitors are encouraged to stop in, try some samples, and attempt to guess which wine bottle contains a wish-granting genie.
If you scan the menu at LimeBerry, you won't actually find lime-berry frozen yogurt. But you will find plenty of other surprising flavors on the daily rotating list, which has included everything from vanilla latte to blueberry cheesecake. Though they all sound indulgent, several varieties are low-carb, non-dairy, gluten-free, or have no sugar added. And they've got more than just fro-yo, guests can choose from a toppings bar with more than 50 bins of candy, cereal, granola, fruit, and colorful spoons, the latter of which aren't edible.
Made-from-scratch recipes and fresh ingredients have been setting The Original Pancake House apart from its breakfast-spot competition since 1953. That's when its owners established an all-day empire committed to ingredients such as pure hard-wheat unbleached flour and butter made from fresh sweet cream.
Today, The Original Pancake House cooks across the country still construct scrambles and omelets from fresh Grade AA eggs. Powdered sugar lines the rims of oven-baked dutch baby pancakes, and granny-smith apples simmer in oven-baked pancakes (two of more than a dozen styles of pancake on the menu). Even the toppings are made in-house, including whipped cream, specialty syrups, and sauces. To complement these flavors, staff fill cups with fresh-squeezed orange and grapefruit juices and coffee blended specially to match the Original Pancake House's menu and upholstery. Although each location takes on the local charm of its surrounding city, all of them share in common a homey atmosphere that welcomes families with perks such as color-in place mats and kids' menus.
Name aside, The Original Pancake House isn't just a breakfast spot—in fact, it stays open for three meals a day, or six if you follow most doctors' advice to take a small pancake break every few hours. The savory side of the menu holds meat-and-egg combos and savory crepes stuffed with cheese and veggies.
Beneath the softly glowing paper lanterns above the sushi bar, chefs at Happy Teriyaki #4 are hand rolling maki destined for both individual plates and the all-you-can-eat sushi bar. But it's the signature sauce, fresh vegetables, and charcoal-broiled meats in their teriyaki dishes that are their claim to fame: the restaurant earned the title of Best Teriyaki in Evening Magazine and KING 5's Best of Western Washington awards in both 2011 and 2012.
The owners' pride in their work is not only evidenced by their artful and flavorful culinary creations but also by the restaurant's inviting ambiance. Colorful Japanese screens add a touch of authentic flair to the dining room, where high-backed, private booths prevent fellow guests from copying homework. Beyond praising the "fast, tasty and affordable" food, Jennifer Johnson of the Weekly Volcano commended the staff for "service [that] has not only been efficient and swift but pleasantly provided."
A lifelong resident of Sumner, Sabrina McNall pined for the day when she could set up her own business in her beloved hometown. When a local café suddenly went out of business, McNall saw her chance to fill the void with simple yet satisfying deli sandwiches and hearty diner breakfasts of eggs, bacon, and hash browns. The gamble paid off, leading an EnumclawPatch reviewer to rave about Sabrina's Lunch in A Box’s no-frills menu laden with meaty sandwiches; she describes the roast beef and cheddar's horseradish sauce as "slightly tangy … [and] layered between real cheddar cheese and medium rare delectable beef slices." The chili dog comes with an all-beef hot dog and is topped with Sabrina's homemade chili with cheddar cheese, and bagels make a cameo on the breakfast menu, ensnaring tasty layers of ham, egg, and cheese.