From cracking two-row malted barley in a roller mill to carbonating at 31 degrees Fahrenheit, brewer Adam Roberts’s five-step process yields each of 4th Street Brewing Co.’s handcrafted beers. A window in the brewpub’s restaurant lets patrons take a peek at the working microbrewing equipment, which churn out the ales, porters, and IPAs that make up the five mainstay brews. Adam also crafts seasonal beer selections such as the Get Jiggy Wit It, a belgian white ale, and the czech pilsner.
In the kitchen, Chef Abe uses locally raised, organic ingredients to craft pub food that complements Adam’s beers. Those dishes include beer-battered onion rings by the pound or half-pound, charbroiled or stone-oven-baked pizzas with toppings such as IPA barbecue sauce and artichoke hearts, and a pork-fillet sandwich topped with french fries. Meals unfold in a spacious dining room where sports flicker across nine high-definition televisions and magician Brian Proctor dazzles diners every Friday night by performing card tricks and magically, with only the use of minutes, turning once hot dishes into lukewarm ones. 4th Street also accommodates private feasts in two party rooms equipped with amenities such as a 78-inch projection screen and a private bar.
For Ashley Sandell, owner of Caffeinated Culture, coffee runs in her family. Her mother, former owner of Terri Lynn Link's No Ordinary Joe, taught her the tricks of the coffee business before leaving the trade and selling her four shops. Sandell eventually decided she missed the family business and purchased one of her mother's former coffee shops where she now serves her signature coffee roast along with hormone-free dairy products. Beverages include the peanut butter kiss white chocolate mochas with peanut butter and vanilla, shots of fresh espresso, and real fruit smoothies. In addition to the drinks, the baristas dispense treats and pastries from Delphina's Bakery, Bella Cupcake, and Cookie Monkey Bakery.
A hardworking family of taste-makers fashion delicious meals of Italian fare from cherished recipes and fresh ingredients. Each menu item speaks to the restaurant’s commitment to handmade, one-of-a-kind dishes. Hot and cold deli sandwiches are clutched between the kitchen’s freshly baked bread, and pastas and pizzas arrive dressed with sauce made each day from Mama Carlino’s original secret recipe and dashes of nostalgia extract. Fresh, handpicked veggies burst with color atop generously portioned pies, and spicy pepperoni and italian sausage plant hearty deposits in cheesy slices.
Generally, the undiscriminating palates of post-party college students are not to be trusted. But since 2009, hungry Ducks (and even Puddles himself) have been flocking to the late-night Uly's Taco cart in Eugene, enabling founder Keith Bisbee to open not just a second cart there, but also a brick-and-mortar restaurant in Gresham.
At the new restaurant, Uly's Taco Bar, Keith has the literal and creative space to expand the menu, going beyond a handful of taco and burrito offerings to introduce cilantro salads, sweet-potato burritos, and tortilla soup. But even at the new location, the most popular item is still the Trifecta, a trio of chicken, carnitas, and adobada tacos. Once the upstairs taqueria shuts down for the evening, groups can head downstairs to the lounge, where on-tap beers and a pool table keep the ambiance buzzing into the wee hours.
Stroll into Dea's In and Out at any time, and you'll probably cross paths with multiple generations of Dea's Fans. Established in 1953, the homey Gresham eatery has maintained a loyal following through the years thanks to one menu item in particular: the Longburger.
For this novel creation, chefs stretch thin patties into imperfect rectangles measuring about 6 inches in length. They place the beef?along with tomatoes, lettuce, pickles, cheese, minced onions, and house sauce?on housemade buns that are extremely soft and delicate, much like bears who'd rather write poetry than frighten campers. Alongside their Longburgers, diners turn to classic sides, including crispy fries, tater tots, and homemade onion rings. For a full throwback experience, pair your meal with a chocolate malt or milkshake.
Fueled by an insatiable fan base built selling tamales at bazaars and markets, the Tamale Factory has evolved into a takeout shop that’s “unlike anything else in the area,” according to The Oregonian.
Each handmade tamale begins with corn flour dough that is filled with beef and pork as well as vegetarian-friendly ingredients such as jalapenos and cheese, which are cooked in vegetable oil instead of lard. After adding mild red or green chile sauce, each tamale is wrapped in a corn husk before slow-cooking it in a steaming pot. For customers who can resist digging in on the spot, Tamale Factory's instructions explain how to reheat your tamales in a microwave, steaming basket, or witch’s cauldron.