Peruvian dark. Sumatran. Mocha java. High Alps blend. Whether you want your coffee dark, medium-roasted, or blended, Guse's has it. Better yet, every blend is made from organic, fair-trade beans that have been roasted in-house using a process that creates a cup of coffee with low acidity. They also have flavored espresso drinks that include vanilla, hazelnut, and irish cream, which can be added to any of their other gourmet coffees to switch up a standard cup and play a pleasing prank on tastebuds. And if you're a decaf drinker, Guse's has you covered. All of their decaf blends were created using the Swiss Water Process that, unlike other decaffeination methods, uses no chemicals at all. All of this coffee magic happens inside the historic Pounder Building—built in 1925—which has been Guse's home for two decades.
We are a locally owned family run business that originated here in Scappoose Oregon nearly 15 years ago. We have the FRESHEST seafood around and were put on the map w/our amazing smoked salmon, crab cakes and clam chowder. Dine in and Take out available - now open in our new location 51081 Columbia River Hwy.
Old Town Burger & Breakfast serves up hearty, 100% certified Angus hamburg from two south Washington eateries. Carnivorous connoisseurs may choose the house burger, a quarter-pound of Angus beef capped with a fresh egg, country-cut bacon, American cheese, house sauce, onion, pickles, tomato, and crisp lettuce, all tucked between doughy bedsheets. Or they can opt to tackle the swiss-and-mushroom burger, a quarter-pound of Angus beef blanketed in swiss cheese and topped with pickles, sautéed mushrooms, crisp lettuce, onion, and tomato, piled sky-high on a bun. Guests may dine in or take entrees, both of which come with a side of french fries and a 16 oz. soft drink, to go for noshing in a local park or steam shovel.
At South Pacific Restaurant and Bar, Polynesian cuisine meets classic pub fare. The bartenders at the eatery's Tiki hut bar craft cocktails like the Jamaican Sunset, a mix of spiced rum, dark rum, OJ and pineapple juice; meanwhile, TVs play the latest sports games instead of live footage of an empty beach cabana.
The restaurant's fusion cuisine features classics like chicken wings that recieve a touch of tropical flavor with sauces like apricot BBQ and ginger chili. Even the pizza gets an island twist--the Spicy Hawaiian pizza comes crowned in Canadian bacon, pineapple, and banana peppers. An array of more traditional steakhouse favorites, like New York strip steak and grilled salmon, round out the menu. And for snack-sized plates, an all-day happy hour menu features smaller portions of bacon-wrapped prawns and cajun-style tots with a side of spicy fondue.
Chef Peter Gallin had just constructed a custom grill, and was stoking its first fire with applewood harvested from a nearby orchard, when the idea struck him—the name for his Northwest-centric restaurant: Applewood. Though Chef Gallin's restaurant foregrounds its Northwest heritage, it also incorporates recipes gleaned from a childhood spent living in the Asian Pacific Rim with his anthropologist and sociologist parents, as well as French cuisine, and influences from years spent in New Mexico. He incorporates these varied culinary styles while avoiding traditional dishes, instead mingling flavors such as chipotle, lime, ginger, and orange into new incarnations.
Though he favors elegant food presentation when furnishing platters of roasted duck and northwest fish, Gallin uses only regular, relatable ingredients, which make his dishes approachable for all palates and untraceable by detectives. He brews all of the restaurant's soups in-house, designing up to six unique soups each week. West Coast wines, microbrews, and desserts made in-house complement his international appetizers and main courses. The focus on simplicity extends to the restaurant's decor: framed photographs hang above potted plants on rustic side tables, and long communal tables stand next to floor-to-ceiling windows looking out onto deep pine forest. Behind a hardwood bar, flanked by exposed brick walls, hangs the giant, hammered steel apple that serves as the restaurant's emblem.
Originally opened as the Top Hat Drive-In in 1953, Sonic has grown into a burger-franchise mecca that today operates out of 3,500 locations across the country, making it the nation’s largest chain of drive-in restaurants. Sonic specializes in made-to-order American classics—including burgers, hot dogs, milk shakes, and marshmallow Ford Thunderbolts—which customers order and receive without ever having to leave their cars. Unique menu items include toaster sandwiches stacked on thick slices of texas toast, as well as the brand’s signature tots and fresh limeades.
Sonic’s numerous awards include a 2011 Zagat survey ranking it among the top five fast-food restaurants in three categories: Best Value Menu, Best Milk Shake, and Best Drive-Thru. The benevolent eatery has also donated more than $2 million to public schools throughout the country through their program Limeades for Learning, which helps to fund educational projects and retirement plans for classroom guinea pigs.