On mornings at Broadway Cafe, patrons cozy into pink-cushioned chairs and turquoise booths for American breakfasts of french toast, syrup-slathered pancakes, and hearty three-egg omelets. For lunch, tables populate with juicy burgers and amply stuffed sandwiches held together by gooey swiss and cheddar cheese. After sipping the last of a strawberry lemonade or iced tea, patrons can dig into desserts, including pie à la mode or an ice-cream sundae.
Frozation Nation gives its customers the power to have exactly what they want for dessert. Self-serve stations are stocked with 10 flavors of frozen yogurt, ranging from classic milk chocolate to new york cheesecake to the citrusy Luscious Lemon. Customers then cap yogurt with more than 20 toppings, including fresh berries, sprinkles, and syrups, before reclining in cushy leather chairs to devour their sweet creations and dream of someday building a fro-yo-dispensing helmet.
A stripe of bright green skirts each LimeBerry Yogurt's ceiling, leading patrons' eyes to a bank of stainless-steel dispensers framed in petite tiles. There, patrons fill paper cups with swirled ribbons of fro-yo flavors, such as rich chocolate truffle, tart wildberry, and creamy cake batter?up to 15 varieties in all. Confectionery caravans then move on to a toppings bar where they load on up to 80 choices of edible provisions, including warm fudge, fresh fruit, nuts, and marshmallow cream. Bright-green chairs host noshers beneath framed action shots of blueberries sticking triple backflips off a Yurchenko vault.
Mike Mungra and Mike Warren started Froyo Nation with the goal of elevating the quality of frozen yogurt available in the Salem area. To that end, they curate fresh, locally made Oregon yogurt and fruit to create fresh, frozen desserts. As enticing aromas fill the air from coexisting business Daynight Donuts’ freshly baked treats, self-serve machines churn out eight flavors of creamy, nutritious frozen yogurt. Staff members watch over a toppings bar brimming with more than 70 toppings, including granola, candies, and strawberries, that help conceal frozen yogurt peaks from the pokes of inquisitive spoons.
Though Willamette Burger Company recently relocated to a more spacious spot a mile away from its original digs, the burger makers still take the same gourmet approach to classic American fare that won the Statesman Journal's Best Burger award in 2011. Each patty contains more than 6 ounces of locally raised, hormone-free beef, delivered on stallion by a handsome cowboy and ground on-site. Made-from-scratch buns, house-made sauces, and Oregonian cheeses top each specialty burger, sandwich, or Hill’s Meats hot dog. The eatery strives to further improve on classic American flavors by hand-forming each one of their tater tots and cooking their french fries twice for a crisp crunch. Visitors can slurp root-beer floats and ice-cream shakes or savor wine and beer from local imbiberies such as Ninkasi and Gilgamesh. Each tabletop in Willamette Burger Company’s new location comes topped with a paper tablecloth and stocked with crayons for scribbled drawings or colorful personal manifestos. The resulting works could earn a spot on the eatery’s hallowed walls next to priceless pieces like Still Life with Cheeseburger and Les Hamburgers d'Avignon.
Fast food is healthy at Pastabilities the Healthy Dish, the take-and-bake eatery where co-founders Wilma Adams and Keirsten Eagles craft ready-to-make pasta dishes customized to individual dietary needs. First, customers choose a pasta base?options range from whole-grain penne to low-calorie shirataki noodles. Then, they add on veggies, proteins, and sauces such as traditional marinara or spicy peanut curry. Lastly, they take the meals home to enjoy fresh from the oven, paired with the eatery's crisp salads and cookies for dessert.