Shnoo Yogurt isn't your run-of-the-mill frozen yogurt stand. Instead of serving pre-made treats churned out in a factory, the staff makes non-fat, gluten-free yogurt in small batches, using minimal sugar and milk from a local dairy––a practice that helps preserve all the nutrients and live cultures that make frozen yogurt healthy. But Shnoo Yogurt's Full Tilt brand ice cream is also good for you; made from all-natural, local ingredients, it's available in 28 flavors, including vegan-friendly varieties. And the health-conscious options don't stop there. One you've chosen your favorite frozen yogurt or ice cream, a full bar of at least 30 nutritious toppings awaits to be mixed in, including fresh blueberries, coconut, granola, honey, and even marshmallows, which count as a vegetable if eaten on Thanksgiving.
Spring Taste Vietnamese Food & Bar charms visitors with its authentic recipes, fresh ingredients, and relaxed atmosphere. Chefs prepare fragrant Vietnamese dishes of rice vermicelli, pho, and grilled pork chops with utmost care and simmer chicken hot pots with complex five-spice marinades. Not only does the menu promise feasts of pho soups and noodle platters, but also crusty banh mi sandwiches that enclose Asian veggies, grilled chicken, or pork and banh xeo rice crepes that exemplify humankind’s cross-cultural appreciation for the noble pancake.
Amidst warm red drapes, exposed brick, and white-linen-covered tables, Vino's Ristorante distributes delectable homemade-pasta handiwork typical of Northern Italy for lunch and dinner guests. The ahi tuna carpaccio ($10.50), complemented by arugula, capers, and dijon mustard, appeases vestigial shark fangs, and the large prawns are buoyed in a white-wine sauce with capers and lemon ($9). Plant-based palate-pleasers include Vino's romaine salad tossed with gorgonzola dolce dressing ($5.50), and standards such as spaghetti bolognese ($10.50) or veal scaloppini in lemon-butter sauce with capers ($17.50) execute traditional culinary prowess with the precision of a robotic chess champion.
Go Deli specializes in Vietnam's answer to the hoagie, the banh mi—serving the signature sub in 17 separate flavors ranging from tame to adventurous. Nestled within 10-inch french baguettes baked fresh daily, each of Go Deli's saigon submarines comes festooned with the house daikon-and-carrot pickles, jalapeños, cilantro, french mayo, soy sauce, and a periscope so that ingredients can view their progress down eaters' gullets. Picky palates can stick with straightforward, succulent protein fillings such as grilled chicken ($2.99) and grilled pork ($2.99), and more intrepid incisors can sink themselves into a sardine variant ($2.99) or the Go Combo ($2.99), a slew of sliced jambon, paté, and head cheese. The menu also lists a selection of traditional deli sandwiches ($3.89–$4.39) and potables, including Vietnamese-style iced coffee ($2.49 for regular, $3.49 for large) and bubble teas in lychee, strawberry, green tea, and hermetically sealed varieties ($3).
Since Frank Tonkin Sr. opened his first Taco Time in 1962, each location has hand-chopped its own vegetables and concocted pots of fresh-cooked pinto beans every morning. Try the classic beef crisp burrito ($2.79) or its meat-free cousin, the veggie soft taco ($4.69), with a side of spherical, seasoned Mexi-fries ($1.69 for a regular). Watch your figure through southwest chop-salad-colored glasses, with black bean and corn salsa, pico de gallo, and mixed veggies ($5.59). Or opt for a cup of white chicken chili, another of many healthy options at just 139 calories ($1.99).
Decades ago, brothers Bob and Earl Green founded a business dealing in red meat and seafood on April Fools' Day. Later, on another fateful April 1, they passed the shop to Bob's son and daughter-in-law, and today, more than 50 years since its 1958 opening, B & E Meats and Seafood still cuts, smokes, and marinates prime carnivorous fare at three locations.
Beef raised in Washington and Oregon comes to B & E Meats in three variants: natural, traditional, and grass-fed on the grounds of Harlow Ranch. The staff preps T-bones and tenderloins alongside signature kalbi beef ribs, whose soy, ginger, garlic, and sesame-oil marinade evokes tropical barbecues. Such meticulous seasoning is par for the course—the staffers smoke their beef jerky for up to six hours with alder and cherry-wood chips to preserve rustic flavor, and they cover pork roasts in sea salt before wrapping them in banana leaves. Their smoked candy salmon also boasts a tantalizing mix of sweet and salty notes, and corned beef comes traditionally cured for St. Patrick's Day.
Freezer variety packs tempt those who can’t decide on one meal with 25–100 pounds of cuts and goodies, which include steaks, roasts, ground beef, and bacon. In the interest of convenience, the store provides cooking instructions for many of its popular dishes, as well as game-processing services that package meats by weight.