Dance School Est. in 1972. Currently w/3 locations: Gresham, OR. And Camas/Washougal, WA. And in Stevenson, WA. We teach: ballet, tap, jazz, hip-hop, Mommy & Me, Ballroom, Salsa, Swing & Zumba. We have classes for toddlers thru adults.
Roots owner and chef Brad Root uses seasonal, natural ingredients to prepare tongue-tapping dishes in an upscale dining environment. Split into three courses, the dinner menu harnesses locally harvested farm products to create deceptively simple dishes. Dive into the first course with Dungeness crab and avocado ($11) topped with vermouth vinaigrette, and then spear a baby-spinach salad with egg, bacon, and cider vinaigrette ($6.95). Main courses inducing mouth-clapping include chicken breast ($16.95) with Yukon Gold potato gnocchi and artichokes, a top-sirloin burger ($11.95) with grilled onions and hand-cut fries, and halibut fish and chips ($14.95) with coleslaw. Roots' lunch menu offers tinier tastes of many of the dinner menu's selections, with crispy fried oysters ($10.95) and a local baby-shrimp salad ($11) summoning sustenance from the world-weary waters of the Pacific. At lunch or at dinner, guests can satisfy grape-teeth with a choice from Roots' impressive list of local and California wines, or sip cocktails from the full bar.
The hills above Milwaukie bear many secrets, including a turn-of-the-century estate called Amadeus Manor with sloping roofs, heavy wood doors, and stunning views of the Willamette River and Portland skyline. This hidden gem—a three-story stone manor built in 1921—emerges from the bowed limbs of enormous trees and shrubbery, welcoming people inside for a romantic dinner of continental cuisine.
Its menu is culled from European classics, with a focus on the owner's home country, Austria. For the schnitzel Amadeus, the chefs trim pork tenderloin by hand, and for the steak au poivre Madagascar, they paint a grilled new york strip steak in a peppercorn cognac demi glace and pair it with mango chutney. Dinners sweetly conclude with a rotating menu of desserts made in house and a cup of house coffee served with luscious clotted cream.
Guests linger over the meals at tables set with fresh flowers while nearby, a fire roars in a stone hearth. Dusk is particularly enchanting when the setting sun illuminates iron-framed windows and the manor's glittering chandeliers twinkle in the soft pink light.
Before it mutated into a weaponized haze of reality shows, MTV aired a novelty known as the music video. These bite-sized works of art, which married pop songs to striking imagery, revolutionized the entertainment industry and ushered in an era of music known as “new wave.” For the task of curating and introducing these fresh sounds and flamboyant sights to audiences, MTV even created its own version of the disc jockey—the VJ.
Though MTV has sent its stable of video jockeys out to pasture, VJ Kittyrox carries the pastel, shoulder-padded torch of Adam Curry and Nina Blackwood as she masterminds the 80s Video Dance Attack. For the last seven years, this popular shindig has united generations of Portlandians with its five-hour feast of '80s-centric sensation. Across 10-foot screens, VJ Kittyrox projects classic videos from artists such as Duran Duran and Michael Jackson as audiences of Breakfast Clubbers and Pretty in Pinkers perfect their cabbage patch, running man, and Pat Benatar shimmies. A bombastic, thumping sound system and a dazzling light show accentuate the time warp as audiences deck themselves in '80s garb and shake away memories of unsolved rubik’s cubes.
The Gilt Club Restaurant caught the attention of national foodies when it hosted a James Beard Foundation event, and won over the public with its cameo on the first episode of Portlandia. Described as "part lab, party swanky James Bond hideaway," by Portland Monthly, Gilt Club's décor swaddles guests in crimson curtains and high-backed booths illuminated by organically shaped chandeliers. Owner and manager Jamie Dunn is often spotted prowling the house in shiny gold shoes while executive chef Neil Everett helms the kitchen. Neil's seasonal menu marries European tradition with gourmet local and organic ingredients—such as tom yum mussels, ricotta gnocchi, and hanger steak—that come from businesses and farms with sustainable practices whenever possible.
Behind Gilt's gilded bar, a pair of bartenders whips up signature cocktails from an impressive list of 125 spirits, including house-infused liquors spiced with ingredients such as beet, habanero, and blood orange. Even in the vintage cocktails, house-made bitters surprise jaded taste buds like a soufflé stuffed with joy buzzers.
The inspiration behind Rise Dance+Lab, a dance school for children aged 3–14, isn't what you might expect. Evie Graham originally established Vega Dance Lab, a studio exclusively for adult students, when she noticed a glut of kids' dance studios in her search for classes she could take herself. Of course, Evie is a parent herself, and though she found plenty of dance studios her kids could attend, most were far away from downtown Portland. So with one successful dance studio under her belt, Evie and her husband Joe founded Rise Dance+Lab, a studio in the center of the city where kids could discover and hone skills in diverse styles of dance. There, younger dancers begin with classes such as Tutu Cute or Turn! Jump! Leap!, which explore movement and teach the basics of dance and class etiquette. As kids get older, they begin developing more polished moves in styles such as hip-hop, jazz, and contemporary, even working toward injecting the choreography with their own experiences and feelings to give their moves more emotional depth and find a method of expression that can't be stolen and read by a nosy sibling.