People with gluten allergies might think they have to wave at bakeries from afar. That's not the case at Liberated Baking, where they can walk right in without fear of an allergic reaction. The bakery swaps out barley, wheat, and rye for all-natural, gluten-free ingredients in its cakes, breads, and pastries. Customers can savor a cinnamon bun or made-to-order sandwich, and sip Trillium coffee. The shop also stocks a selection of gluten-free grocery items, and customizes cakes for weddings and other special events.
At Cheers Coffee, the new owner, Emily, is all about fostering positive vibes?and caffeine and pastries generally help. A drive-thru coffee shop with a homey, white-shuttered exterior, coffee and smiles are served fast to perk up customers for the rest of the day. Along with coffee drinks, customers can order up smoothies, a rotating selection of pastries and desserts, or a protein cup with almonds, raisins, and string cheese.
Cuisine Type: Bubble tea and freshly roasted coffee
Most popular offering: Bubble tea, espresso drinks, and smoothies
Delivery/Takeout Available: Takeout only
There's a popular saying that it's the little things that count, and Division Java's staff takes that to heart with a variety of little touches that enhance the customer experience. In addition to using the freshest products to make bubble teas and smoothies and serving up locally roasted drip coffee, the baristas form ice cubes out of coffee to ensure that iced coffees don't get watered down. Plus, they infuse iced or blended Red Bull drinks with a variety of flavorings?such as passion fruit and pomegranate?giving patrons their own custom energy-boosting creation.
Division Java also gives four-legged friends who accompany their owners at the drive-thru window a doggie treat. And they give every child who comes through a piece of candy.
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.
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.
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.