The Highcliffe pub and eatery operates under one straightforward motto—"eat, drink, and be merry"—and its welcoming, causal setting, menu of upscale pub fare, and expansive selection of beer, wine, and cocktails enables diners to do just that. The restaurant is housed in a historic building that was constructed in 1922. Dining rooms, function rooms, and a massive grand ballroom stretch across the facility, each characterized by high ceilings, hardwood floors, and a sophisticated absence of plastic lawn flamingos. Hanging lanterns illuminate a lengthy wooden bar, and balls clatter across two antique pool tables in a private billiards room.
When not greeting guests as they enter the kid-friendly pub, Glenn Louie––who owns the pub––captains the kitchen, directing the line cooks and wait staff. At his side is chef Brian Moore, who executes a unique, yet unpretentious menu of English and American pub fare, infusing gourmet ingredients into classic recipes for burgers, fish 'n' chips, and their signature mac 'n' cheese. In addition to its daily offerings, the kitchen also draws up custom menus for weddings and special events, which it hosts frequently throughout the year.
In a profile for Oregon Live, Matt Perry said he got the idea to open a coffee shop in 2010, shortly after returning from service in Iraq with the Oregon Army National Guard. He was taking a community-college business course and had to make the plans for a shop as an assignment. Two years later, he was able to realize his plans with the cozy two-story business named after his english mastiff.
Toasty aromas of Portland Roasting Coffee's beans waft through the shop as baristas fill mugs and steam silky lattes. Several healthy drinks provide an alternate jolt of nutrition, from berry smoothies enhanced with flax or multivitamins to green juices, such as the Army Greens with a blend of kale, spinach, ginger, and patriotic speeches. Upstairs, leather chairs and a cozy love seat reside in a bright space illuminated by sunlight filtering through arched windows.
We are a family owned business est 1988 We serve the best in traditional family recipes Peruvian food and Mexican food. Full bar that serves Pisco sour, Margaritas, Mojitos and lots more. We also serve Peruvian beer (cusquena, crystal) and lots of Mexican beers and Domestic too.
Tee Time Bar & Grill satiates digital shillelagh swingers with its three high-performance indoor PGA Tour golf simulators. Projecting more than 50 vibrant courses that include Pebble Beach and St. Andrews, each simulator employs Immersive Play and 3Trak technology to create a sweeping, three-dimensional swing station with true ball-trajectory physics, impeccable course replication, precise camera angles, and digital plaid-panted pros eager to engage in celebratory club jousts. Golf gurus can casually grace the greens for leisurely jaunts, or aim for athletic enlightenment by scouring their stats recorded by the simulator. Tote personal swatters for solo play, or recruit up to seven confidantes for two hours of simulated fairway frolicking. Though not included in today's Groupon, players can also energize weary arm trunks with Tee Time's expansive menu of breakfast, lunch, and dinner options.
Allium Bistro chefs Pascal Chureau and Ian Ragsdale summon seasonal and organic local foodstuffs for their rotating menu of sustainably conscious epicurean cuisine. Pacific oysters pique palates' interests with a fragrant opener of orange and schezuan-pepper mignonette sauce (three for $7; six for $13), whereas seared scallops hold attention by introducing local characters such as walla walla onions, fava beans, tarragon pernod butter, and pea shoots ($23). A Cascade Natural hamburger with pancetta, organic white cheddar, charred onions, tomato jam, and an optional faberge cocktail olive ($13) adds a touch of refinement to an everyday favorite. For those who prefer to get their carnal gratification from the grill, apple butter and hazelnut add a touch of sweetness to Carlton Farms pork chops ($19), which beckon to meat-eaters with fingerling potatoes, kisses of fennel, and smoky bacon.