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.
Staccato Gelato sees itself as the intersection between Italian café foods and Oregonian ingredients. With local produce and hormone-free milk, they craft a menu encompassing 18 flavors per day. Although regular flavors include amaretto, cherry chocolate chip, and peach, the daily rotation is up to whoever’s behind the counter. Friday through Sunday, the shop augments its menu with freshly fried donuts, along with illy coffee. Visitors can make use of the café’s free WiFi and soften their scoops with the outdoor patio’s sunlight.
The staff also takes Stacato’s treats offsite, catering to crowds via a full-service scooping cart and a freezer rider. A mobile tricycle, the freezer rider boasts a low carbon footprint thanks to only using methane emissions.
Every day, the kitchen at Mama Leo's Restaurant orchestrates an innovative menu of Venezuelan and Colombian cuisine using exotic spices, colors, and flavors. Relying on authentic recipes passed down through the generations in a tightly sealed treasure chest, cooks prepare dishes ranging from top-round beef with fried plantains or tilapia in coconut sauce to vegetarian offerings, such as arepa—cheese-stuffed cornmeal cakes. On Saturday mornings, they shake up the menu with traditional breakfast soups and cheese empanadas. The kitchen also prepares several vegan and gluten-free items. The fragrant spices of tropic climes fill the restaurant's tiny storefront, creating a pleasant, inviting atmosphere. Though the space is decorated with only a few paintings, accents such as flowers in vases lend a homey feel.
Amanda Rhoads took a course on ice cream from the University of Wisconsin before she set about correcting what she considered to be a grave ice-cream shortage in Portland. Now, from her cream-colored truck, she scoops up creative flavors, such as lavender honey almond and salted caramel, into freshly baked waffle cones. She churns out small batches according to the season’s freshest produce, resulting in summer’s strawberry balsamic, autumn’s sweet-potato pie, and winter’s straight-up snowman. Along with a strict preference for local and organic ingredients, she eagerly accommodates dietary requirements with gluten-free cones and a select menu of dairy-free sorbets. To share the meticulous care that goes into each batch of melty milk, Amanda sets her truck up at local farmer’s markets and food-truck hubs.
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 drivers of Portland Rose Pedals Pedicab coordinate tours and eco-friendly transportation for Portland’s pedestrians. Their cycles wind along waterfront pathways and glide past traffic jams on designated bike lanes. Romantic waterfront tours are a humane alternative to horse-drawn carriage rides, and brewery tours are a more expedient alternative to the crawl.