While on a family vacation, Charley discovered the meaty, cheesy concoction that is the philly cheesesteak. In rapture, he returned home to Columbus, Ohio, and dedicated himself to disseminating this edible masterpiece. His family and college buddies pitched in to help open the first Charley’s on the Ohio State University Campus, where he sold his own version of the famous philly cheesesteak sub, gourmet fries, and natural lemonade. Over the past two decades, Charley’s Grilled Subs and Charley's Philly Steaks locations have popped up around the world. They're jam-packed with cheesesteaks, teriyaki chicken subs, turkey cheddar melts, and more, with drinks such as strawberry or kiwi lemonade, and gourmet fries piled with any combination of melted cheddar, ranch, and bacon.
Since 1846, the Miller family tended to herds of cattle in East Macleay, on the fertile plains of the Willamette Valley. Today Dan and Jerry Miller continue their family's legacy?though cattle no longer graze the fields, the pair still operates the ranch themselves along with their restaurant, Macleay Country Inn. Their specialties arrive on tin plates alongside baked potatoes and knives with wooden handles worn smooth. Fireplaces and paintings of forested scenery surround the solid-wood dining sets, which shine slightly under amber lights hanging from rough-hewn rafters. The restaurant hosts Monday-night bingo, sponsored by the Silverton Elk's Lodge, along with live music on select nights in its onsite pub.
The chefs at Newport Seafood Grill are big fans of Widmer Hefeweizen, the signature beer of Portland-based Widmer Brothers Brewing. But they don't just pour it on each other after every successful dinner service. Instead, they use it as the base for a signature beer batter with which they cover Alaskan cod, Alaskan halibut, prawns, or a deluxe platter of all three (plus oysters) before frying it in 100% trans-fat free oil.
Beyond fish and chips, Newport Seafood Grill also serves up Baja-style fish tacos, seafood Cobb salad and prawn linguini, and steaks. Complementing all of these is a full bar that whips up its own from-scratch margarita mix and lemonade that tenders serve alongside beer and American wine.
Stanford's Restaurant & Bar stays close to home, even as it explores and combines the diverse flavors of the U.S.. Its chefs purchase as many ingredients as possible from local Washington and Oregon sources such as Inaba Farms, Ralph's Greenhouse, and Dungeness Farms. The results: buttermilk fried chicken with country sausage gravy and honey mustard glaze, and walnut crusted brie with house-made seasonal preserves. As for their combinations, the chefs don't believe land and sea need to remain separate?just look at their prime rib and grilled salmon with parmesan garlic mashed potatoes, seasonal vegetables, and Dave's horseradish sauce. Both surf and turf tend to spend a lot of time together atop the kitchen's wood-fired grill, too, soaking up the smokey flavor of the smoldering logs while coming to realize there aren't so many differences between them after all.
From buttermilk fried chicken to herb-crusted prime rib, the chefs at Stanford's find a way to add pleasant surprises to just abut every dish they make. The barbecue chicken pizza, for one, boasts a unique buttermilk garlic sauce and each of the wood fire-grilled steaks sails to tables with parmesan potato wedges and a choice of six savory sauces. But little details like these aren't the only surprises on the menu. There's also a selection of sushi rolls, such as the tempura prawn rolls, and walnut-crusted brie with seasonal housemade preserves. The signature cocktails also have their share of surprises: the lavender cosmo comes with an aromatic lavender-sugar rim and the basil gimlet's balanced mix of basil and sour lime trips across the tongue in an unexpected show of herb-fruit harmony.