Named for the Schoening family golden retriever, the owners of Fat Milo's Family Kitchen invite diners into their old-school American-style diner where biscuits, burgers, soups, and sauces are all handmade from locally sourced ingredients. On any given day, the eatery’s breakfasts and lunches may call to mind memories of family dinners and successful school-lunch trading upgrades, with mom-and-pop team Rachel and Miles Schoening cooking special plates of fried chicken and waffles on Wednesdays. Potent house cocktails and flavorful Oregon beers on tap also pair nicely with dinner plates, and may arrive at tables in the hands of Schoening daughter Ashley, one of the restaurant’s servers.
Whether seated inside ChickenBonz’s colorful dining room or outside, diners await platefuls of wings and tenders smothered in one of 12 sauces such as sesame soy, sweet chili garlic, and spicy barbecue. Combo meals match either chicken or hefty beef patties sandwiched between texas toast with fries and a drink. A selection of tasty sides include crunchy fried pickles and delectable sweet potato fries.
After the birth of her first child in 2001, Baby Boot Camp’s founder and certified trainer and spin and Pilates instructor Kristen Horler wanted a postnatal fitness program that didn't require her to leave her baby at the door. Her solution was to start a suit of programs just for new and expecting parents where mothers could bond with their infants while soaking up the support and camaraderie of their peers. During Strollfit sessions, certified trainers and Radio Flyers equipped with outboard motors lead ladies through innovative routines that incorporate baby-filled strollers into yoga, cardio, and strength training. For long-term fitness, coaches encourage aspiring runners to break through the tape during the 5K training program, and Kristen's own Nutrition Solutions teaches the benefits of healthy-eating habits during a four-week program designed by registered dieticians.
Vibrant groves of trees and gardens provide a scenic backdrop for year-round driving range practice and miniature golf at Tualatin Island Greens. At the range, 43 synthetic hitting bays (including 25 covered and 12 heated stations) look out onto a vast field with plenty of real estate for Herculean drives and accuracy-testing target areas, including a green surrounded by a moat to keep area lawn gnomes from stealing the flagstick. The range also features target flags at 20, 30, and 40 yards to facilitate short-game practice or serve as the destination for balls hit out of the practice sand trap.
Water trickles over a tiny canyon of bedrock that runs alongside Tualatin Island Greens' mini-golf course. The 18-hole course is situated in the shade of towering pines that, paired with its well-manicured gardens, instill peace of mind as players read tricky slopes and avoid obstacles such as Lilliputian ponds, sand traps, and Olympic track hurdles. Golfers can improve their par-hunting prowess past sunset, as the entire complex has lights for nighttime use. Tualatin's Island Grill is also onsite to keep appetites at bay with burgers, chicken wings, and other savory fare.
Executive chef Mathew Slack, winner of the Statesman Journal 's 2009 Best of Readers Poll, serves up savory Italian comestibles in a friendly dining environment. The menu hosts au pair Italian cuisine such as the garlic-cream-tossed gemelli pasta with grilled chicken ($15), or the grilled top-sirloin steak medallions, which ride a moped of roasted garlic and herbs through a fountain of garlic-marsala au jus ($18). Besides by-the-book Italian, this freight train of tummy temptation picks up cues from its Western Pacific tracks via pan-fried trout stuffed with tomato and sage ($17.75). Whether meeting imported spaghetti-slurpers at the hotel or taking in some local leisure with a domestic date, The Garlic Onion delights with delicacies from the hands of a victual virtuoso.
The young chefs have traded in their kitchen whites for cheery red and blue T-shirts, and their energetic chatter permeates the pizza parlor, where they work together to create unique pies. They dapple rounds of dough with boundary-pushing ingredients that range from alligator sausage and marinated steak to spicy peanut sauce and noodles. This dedication to whipping up peculiar pizzas—as well as pastas, sandwiches, and wings—is part of Pizza Schmizza’s mission to foster a relaxed, whimsical dining experience for everyone who sidles up to their counter. This family-friendly, merry environment helped earn the homegrown business more than 20 locations across the Pacific Northwest, making Pizza Schmizza franchises as easy to find as the Space Needle in a haystack.