After the birth of her first child in 2001, Baby Boot Camp’s founder and certified trainer and spin and Pilates instructor Kristen Horler wanted a postnatal fitness program that didn't require her to leave her baby at the door. Her solution was to start a suit of programs just for new and expecting parents where mothers could bond with their infants while soaking up the support and camaraderie of their peers. During Strollfit sessions, certified trainers and Radio Flyers equipped with outboard motors lead ladies through innovative routines that incorporate baby-filled strollers into yoga, cardio, and strength training. For long-term fitness, coaches encourage aspiring runners to break through the tape during the 5K training program, and Kristen's own Nutrition Solutions teaches the benefits of healthy-eating habits during a four-week program designed by registered dieticians.
Named for the Schoening family golden retriever, the owners of Fat Milo's Family Kitchen invite diners into their old-school American-style diner where biscuits, burgers, soups, and sauces are all handmade from locally sourced ingredients. On any given day, the eatery’s breakfasts and lunches may call to mind memories of family dinners and successful school-lunch trading upgrades, with mom-and-pop team Rachel and Miles Schoening cooking special plates of fried chicken and waffles on Wednesdays. Potent house cocktails and flavorful Oregon beers on tap also pair nicely with dinner plates, and may arrive at tables in the hands of Schoening daughter Ashley, one of the restaurant’s servers.
The Joel Palmer House fills fine china with globally inspired dishes that fuse locally produced herbs and vegetables with wild Oregon mushrooms. Amorous eaters take breaks from sweetheart staring contests to thaw benumbed tongues with warm bowls of Joe's wild mushroom soup, a 75-year-old family recipe that combines the rich essence of pureed suillus mushrooms with creamy crème fraîche ($9). The beef stroganoff pleases palates with succulent meat, wild mushrooms, and seasoned rice ($30), and the sautéed sea scallops, served with lotus root, wild mushroom duxelles, and a creole pinot gris sauce ($32), fill abdominal abysses. Fortify fungus fare with a bottle of locally fermented pinot noir from a sprawling list of Oregon wines and achieve a culinary harmony unseen since the California Raisins dominated the airwaves.
Whether seated inside ChickenBonz’s colorful dining room or outside, diners await platefuls of wings and tenders smothered in one of 12 sauces such as sesame soy, sweet chili garlic, and spicy barbecue. Combo meals match either chicken or hefty beef patties sandwiched between texas toast with fries and a drink. A selection of tasty sides include crunchy fried pickles and delectable sweet potato fries.
Vibrant groves of trees and gardens provide a scenic backdrop for year-round driving range practice and miniature golf at Tualatin Island Greens. At the range, 43 synthetic hitting bays (including 25 covered and 12 heated stations) look out onto a vast field with plenty of real estate for Herculean drives and accuracy-testing target areas, including a green surrounded by a moat to keep area lawn gnomes from stealing the flagstick. The range also features target flags at 20, 30, and 40 yards to facilitate short-game practice or serve as the destination for balls hit out of the practice sand trap.
Water trickles over a tiny canyon of bedrock that runs alongside Tualatin Island Greens' mini-golf course. The 18-hole course is situated in the shade of towering pines that, paired with its well-manicured gardens, instill peace of mind as players read tricky slopes and avoid obstacles such as Lilliputian ponds, sand traps, and Olympic track hurdles. Golfers can improve their par-hunting prowess past sunset, as the entire complex has lights for nighttime use. Tualatin's Island Grill is also onsite to keep appetites at bay with burgers, chicken wings, and other savory fare.
You don't mess with good dough. It’s a lesson the Perfect Pizza Company owners learned the hard way when they tried to add butter to Head Chef Anthony Hartmeier's tried and trusted recipe. They recounted how their failed dough experiment forced them to throw away 58 balls of the unstretchable stuff but restored their unwavering faith in the expertise of the Oregon-born Hartmeier.
Today, the owners concern themselves with the quality of the pizzeria's ingredients and service and let the chefs flex their creativity in the kitchen. Hartmeier's famous hand-tossed crusts get topped with whole-milk Bacio mozzarella and emerge from a brick oven brimming with a unique and diverse smattering of toppings. Specialties include pies such as the Perfect Chicken pizza, which swaps out red sauce for alfredo sauce and includes generous sprinklings of red onion, grilled chicken, feta, and bacon bits.