Under new ownership, Chen's Happy Garden’s chefs serve robust portions of Mandarin- and Cantonese-style dishes. Diners can start with an appetizer such as pot stickers, ideal for sharing among eight friends or ambassadors from each planet in the solar system. The mandarin steak's beef comes accompanied by bok choy, pea pods, and a spicy sauce. Vegetable-based and low-calorie entrees, including the braised bean cake with vegetables, satisfy herbivorous appetites. Combination dinners allow guests to sample several items—the #3 combo congregates pork chow mein, pork fried rice, sweet-and-sour chicken, and a crab puff into one dinner, as well as soup, hot tea, and a fortune cookie that tests the reliability of aging magic 8 balls.
Full service fish market specializing in direct connections to local fishing families. Oregons largest independant retailer of Dungeness crab with a live tank in house which enables to cook fresh crab daily. Small kitchen with the biggest seafood menu around, from sturgeon fish & chips to crab dinners. Local draft ale
The cooks at Spice & Ice temper their dishes' fiery Asian flavors with creamy gelato, made fresh every day from imported Italian ingredients. Owner Reba Worotikan draws from her time living in southeast Asia to inform her eatery's menu, which focuses on healthy preparations of Southeast-Asian favorites. Morsels of sweet 'n' sour pork or stir-fried vegetables sizzle in woks, and the grill sears chicken-satay skewers and steak served with a choice of sides, such as chili-ginger slaw. For the menu's many gluten-free options, chefs accommodate patrons by using homemade, separately stored, gluten-free sauces.
Jung's Mongolian Grill inspires culinary creativity with a family-friendly buffet of stir-fry ingredients and sauces. Guests can load bowls with a menagerie of vegetables, meats, and noodles before handing custom blends to the grill-masters. Staff members then toss and serve edible opuses, permitting patrons to take home their leftovers if they don't return for seconds or anger the door guard by snapping his fake beard. Alternately, diners can rebuild and revise all-you-can-eat concoctions until stomachs replace growls with thankful purrs. The grill battles cravings from 11:30 a.m. until 4 p.m. for lunch and from 5 p.m. to 9 p.m. for dinner, elongating its hours to 10 p.m. on Friday and Saturday.
Don?t be fooled by the name?Embers Supper Club doesn?t solely serve dinner. In fact, the eatery opens daily at 7 a.m. when cooks whip up from-scratch breakfast options such as philly cheesesteak?inspired omelets chockfull of roast beef and provolone cheese. When evening rolls around, Embers? culinary team crafts everything from charbroiled flat iron steaks crowned with caramelized onions to sole fillets topped with crusted-hazelnut butter sauce. Those feasts complement the restaurant?s nightly entertainment, which oscillates between karaoke and performances by live local bands.