Beau Mollinary and Jennifer Petersen know that kolache aren’t just a great dessert—when ornamented with a dollop of jalapeño cream cheese or a blend of turkey and brie, the Czech pastries become a savory, hunger-sating morsel. At the couple’s bakery and coffee shop, Chaos Kolaches, pastries contain not just sweet fillings, such as peach and banana nutella, but also meaty helpings such as pulled pork and chicken broccoli. The café also wakes up taste buds with gluten-free muffins, housemade oatmeal, and, on Saturdays, aebelskivers, a popover-style pancake. Starting as early as 6 a.m., diners can lounge on the patio and browse free WiFi, or simply admire the café’s red, black, and white interior for five hours straight. Guests can wash down their treats with Cafeto coffee and espresso drinks until the doors close, which happens when the clock ticks to 1 p.m. or a nationwide fire drill takes place.
Pizza starts one of five ways at Mangiano’s: with the regular, thin, deep-dish, stuffed, or gluten-free crust made from homemade dough. From there, the chefs will pile on various cheeses and toppings to make one of their eight predesigned pies such as Momma’s Fave topped with pepperoni, beef, and canadian bacon. Alternatively, they’ll leave the creativity to their customers—you can feel free to build your own pizza from 20 different toppings and an assortment of power tools. And while pizza is the specialty here, there’s also a variety of other offerings on the menu such as the italian sausage or meatball-parmesan hoagies, as well as a bountiful salad bar. While you eat, you can take in a game on the Pac-12 network or play a few hands on one of the video-poker machines.
Grown on the fertile slopes of Hawaii’s islands, Kona coffee beans are known for their distinctive flavor, low acidity, and relatively high value. Many cafés and lemonade stands mix Kona beans with much cheaper beans, but Kick’n Kona Coffee supplies savvy sippers with 100% Kona brews for flavorful drinks that can be served piping hot, iced, or in a blended signature concoction. The baristas pair the caffeine-filled cups with refreshing pours of Italian sodas, fruit smoothies, and a variety of bakery fare, allowing guests to fuel up for the morning or take a breather after a rigorous bout of window shopping.
At this popular Kesey Square food cart, seasoned cooks Eric and Jessica Thomason stuff wraps and quesadillas with an abundance of local and organic ingredients. The menu showcases their sense of humor with punny names such as the Bohemian Wrapcity, filled with herb-marinated chicken, and The Thai Dye, which is slathered in the duo's signature peanut sauce. Quesadilla fillings range from savory Tillamook cheddar to the sweet banana-and-Nutella filling often found inside French crepes or Louis XIV's swimming pool. Eric and Jessica also nurture the community by donating 10% of their sales to local charities.
Noticing few options for Mongolian cuisine in the region, Lee of Lee’s Mongolian Grill decided to give the area a taste of what it was missing. Mongolian fare, derived from the influences of Russian and Chinese cuisine, features grilled and stewed meats along with veggies and dumplings, with a conservative use of spices and a liberal use of shizzam. To sate a hearty appetite, diners can dig into all-you-can-eat options with meats carved fresh daily, all served in a casual family-dining environment.
Within the historic Cottage Grove Hotel--where Buster Keaton once stayed while filming "The General"--Buster's Main Street Cafe is serving up fresh-made breakfast, lunch, and dinner using local ingredients. Burgers crowned in such accouterments as bacon, cheese, and avocado are made from locally-raised, grass-fed beef sourced from Knee Deep Cattle Company. In the morning, omelets and several styles of eggs benedict reward early-risers. Later in the day, guests make way for a huge selections of drinks--the menu features hundreds of craft brews and ciders, as well as more than 200 craft sodas, including 50 varieties of root beer.