The menu changes frequently at Petite Patisserie. It's not because the chefs and bakers are tired of what they make, but because they only use seasonal ingredients. One can see the seasons change by the types of fruit adorning their glistening gallettes or flavor their macaroons, all of which they make with imported, non-GMO flour. Some dishes, however, are always in season. Chefs craft savory french dip sandwiches topped with a slice of harvati cheese on a brioche bun, as well as fill crepes with a smear of Nutella. To complement this light fare, they also pour cups of Portland Roasting Coffee, which give the cafe a slight West Coast touch, much like their uniforms made from douglas firs.
Cuisine Type: Bakery-Cafe, Fast and Casual
Reservations: Not offered
Handicap Accessible: Yes
Number of Tables: 11?25
Most popular offering: Fremont Chicken Salad Sandwich
Delivery / Take-out Available: Yes
Outdoor Seating: Yes
Pro Tip: We are busiest during lunch rush (11:30 a.m. to 1:30 p.m.), so visit us outside of these hours to avoid a line.
What is one of your most popular offerings? How is it prepared?
Fremont Chicken Salad SandwichOur famous chicken walnut salad is served with lettuce and tomato on our homemade honey molasses bread.
In your own words, how would you describe your menu?
All of our products are made from scratch, ... hand prepared in our kitchens daily. We offer a wide variety of choices for breakfast, lunch, and dessert. Fresh from the oven muffins, pastries, soft and chewy cookies, and bite sized desserts. Sandwiches made to order with premium, all-natural meats and cheeses on homemade breads. Crisp tossed green salads and hot savory soups.
The flavors don't always stick around long at Hungry Heart Cupcakes. But it's not because the options?like the Gimme S'more! cupcake topped with a torched marshmallow?aren't a hit with customers. It's because the bakers only use fresh, seasonal ingredients in their treats. They take that ideal even farther with special seasonal cupcakes that might include fresh fruit in summer or butternut squash cupcakes with sage vanilla frosting in the chilly winter months. But much like a house guest who gets lost in your house's east wing, some flavors linger indefinitely. One such cupcake is Grandma's Horchata with Saigon cinnamon, described as "a churro in cupcake form."
Bushel & Peck Bakeshop bakes comforting treats that still appeal to adventurous foodies. In doing so, its pastries feature unexpected flavors while still preserving a core of nostalgic tradition. Staff bakers, led by a 12-year veteran of the Portland food scene, spend every week playing with new combinations such as peanut-butter curry cookies, blueberry muffins with lavender sugar, and apricot-chamomile scones. Outside the kitchen in the café area, long wooden tables and sea-foam-colored chairs host guests who pair their treats with Trailhead coffee and double shots of espresso in lattes or mochas.
Bakers mix fresh chopped peaches into a small batch of vanilla cupcake batter. After a quick trip to the oven, they slather each cupcake with brown-sugar cream-cheese frosting and sprinkle on a crumb topping. This handheld Peach Cobbler is just one of the many flavors that Monkeycakes Bakery creates from scratch every day. Their bakers frost each cupcake to-order, putting the finishing touches on lime-infused Cinco De Mayo or blueberry cheesecake: a moist pound cake with a blueberry-cheesecake center. Reaching out to as many sweet teeth as possible, Monkeycakes Bakery creates gluten-free and vegan options, and they'll deliver all treats directly to a customer's home drive-thru window.
When Marian and Lew Evans bought the 18 year-old Roses Ice Cream in 1968, they neatly divided the labor: she managed the restaurant, he crafted the ice-cream, and their children worked the lunch counter. Perhaps it's this childhood experience that engendered a true love for the place in their daughter, who took over its operation in 1979. She ran the ice-cream parlor until 1994, when she had to sell it—only to see it torn down just three years later. Finally, in 2007, she joined forces with her brother to rekindle the family business and establish the second Roses Ice Cream.
Though modern, this casual eatery follows the precedent set by the original. Throughout the year, the owner and her staff harvest a rainbow of local berries, nuts, and candies, which they blend into the parlor's old-fashioned 14% butter-fat ice cream. Following this painstaking process, they craft more than 30 flavors in 6-gallon batches throughout the year. Sometimes, these flavors change seasonally—shifting from refreshing berry flavors in the spring and summer to heartier pumpkin in the fall and humanely raised snowman in the winter. These classics are accompanied by other frozen treats such as soy-based ice cream, fresh fruit sherbets, and an ice cream sandwich made with snickerdoodle cookie and cinnamon ice cream. To complement the sweeter offerings, Roses also serves savory fare such as soups, salads, and char-broiled local chuck burgers.