The benefit of dining in a restaurant/retail shop combo is twofold, at least where Elephants Delicatessen is concerned. For one, you have access to 400 vintages, many hailing from local wineries. Second, there’s no corkage fee. So settle in for a sandwich or wood-fired pizza and let the helpful staff find you the perfect bottle.
The choices don't end with build-your-own sundaes at Skinnidip Frozen Yogurt. Visitors still have the chance to design snacks using fat-free frozen yogurts?featuring flavors such as chocolate, blackberry, and cake batter?and a selection of 30 available toppings that includes blueberries, diced strawberries, and other fresh fruits. However, the specialty shop also uses frozen yogurt to make its signature pies, cakes, and blended treats. Refreshing smoothies and bubble teas help round out the selection and patrons can even warm up with a cup of hot cocoa or a handful of cotton fresh from the dryer.
Urban Wine Works curates wines from across the world to fill the shelves of their shop and slosh into glasses in their tasting room. Frequent events highlight wines from regions such as southern France and southern Oregon or bring live music into the space. Sommeliers at the wooden bar also pour out a themed flight of the week featuring five related wines alongside a cheese plate. In addition, the shop stocks bottles from the owners' winery and vineyard, Bishop Creek Cellars, which grows pinot-noir grapes on pinot-noir rootstock for a purer expression of the grape's flavor.
Each weekday, fresh, hormone- and antibiotic-free milk arrives at the doorsteps of Portland Milk customers mere hours after milking at local grade-A family dairy farms. In between, it makes a short stop at Sunshine Dairy Farms, where personnel bottle each drop in half-gallon paperboard cartons to prevent oxidation and exposure to light, which destroys vitamins. The cardboard containers also ensure the milk has a pure flavor and won't adopt the plastic taste that plagues many supermarket brands or milk bottled by Fisher Price. The farm-fresh philosophy also extends to Portland Milk’s other products, including hormone-free and organic butter, cage-free brown eggs, and low-fat yogurt. The nocturnal delivery crew begins their rounds Monday through Friday at midnight, ensuring that products are ready to join the breakfast table by 8 a.m.
New York City native Josh Kornblatt grew up cherishing the corned-beef sandwiches and smoked fish of nearby delicatessens. Unable to find these flavors upon moving to Portland, he founded Kornblatt's Delicatessen, which T: The New York Times Style Magazine hails as ?one of the truly great New York delis outside the five boroughs.?
Kornblatt?s glossary familiarizes locals with the food by describing delicatessen classics, such as knish (pastry stuffed with filling) and chopped liver (old-timey insult, like "frumious bandersnatch"). And like any great deli, Kornblatt?s has an entire menu dedicated to bagels, from deli bagel sandwiches to bagels crowned with pickled herring.
Though rooted in the Big Apple, Kornblatt?s also salutes its surroundings by filling taps with local beer and including a vegetarian reuben among its eight styles of the sandwich.
As Finales Desserts' owner, pastry chef Erica Bentson brings 10 years of experience to each treat in her abundant selection of artfully crafted confections. Erica's approach to baking is eclectic; from extravagant to simple, her only limit is imagination and a sneaky blue puppet with a severe sweet fetish. Delve into the fresh-baked goodness of chocolate- chip or ginger-molasses cookies ($1.50 each), moisten your mouth on lemon-lime dessert bars ($2.50 each), or leave your lame nine-to-fiver for a short romance with a tart tiramisu tart (4" for $4.25, 9" for $15).