Inn Between Steak House's menu reads like a post-modern love poem to carnivorous comfort food. The roadhouse-style restaurant?complete with a vintage pinball machine and a stage for live music?serves up everything from philly cheesesteak and sausage bites to grilled hot dogs and steak.
Instead of relying on harmful rays, Organic Bronze Bar?s organic, paraben-free formulas call upon natural ingredients such as walnuts, antioxidants, and pure botanicals to deliver a safe, natural-looking glow. Eschewing a ?one size fits all? experience, the staff custom blends each solution to suit differing skin types and applies it by hand to ensure even and streak-free coverage that dries instantly. The odorless solutions can be further enhanced with the addition of SPF, hydrating solutions, or bear repellent. Tans typically last 5?10 days with proper upkeep.
Organic Bronze Bar also provides some cutting edge salon options as well. The talented professionals pride themselves on designing beautiful hair by merging up-to-date hair technologies and fashion trends in color, cuts and hair products that create the best results. The salon boasts high-end product lines such as Moroccanoil, Pureology, Inoa Organics, and Matrix.
Roots owner and chef Brad Root uses seasonal, natural ingredients to prepare tongue-tapping dishes in an upscale dining environment. Split into three courses, the dinner menu harnesses locally harvested farm products to create deceptively simple dishes. Dive into the first course with Dungeness crab and avocado ($11) topped with vermouth vinaigrette, and then spear a baby-spinach salad with egg, bacon, and cider vinaigrette ($6.95). Main courses inducing mouth-clapping include chicken breast ($16.95) with Yukon Gold potato gnocchi and artichokes, a top-sirloin burger ($11.95) with grilled onions and hand-cut fries, and halibut fish and chips ($14.95) with coleslaw. Roots' lunch menu offers tinier tastes of many of the dinner menu's selections, with crispy fried oysters ($10.95) and a local baby-shrimp salad ($11) summoning sustenance from the world-weary waters of the Pacific. At lunch or at dinner, guests can satisfy grape-teeth with a choice from Roots' impressive list of local and California wines, or sip cocktails from the full bar.
Each visit to Voicebox is an opportunity to try something new. Maybe it's belting out a random selection from the 12,000-title song list, which contains music in English, Spanish, Thai, Tagalog, Vietnamese, Chinese, Cantonese, Japanese, Korean, and Taiwanese. Or maybe it's taking on the role of a backup dancer, a tambourine player, or a co-headliner who grabs a second microphone to share the spotlight. All of these scenarios unfold behind the closed doors of private karaoke suites, where friends can gather around the TV and make their song selections using Voicebox's custom remotes or a proprietary smartphone app.
Besides the music, both Portland locations feature onsite kitchens that cook up fresh Asian cuisine. Specialties range from pork meatball bahn mi to Thai chicken pita pizza, which doubles as a great vocal warmup when said aloud. Local beers and sake cocktails complement the food.
Nestled beneath the luminous beacon of its old-timey marquee, the Clinton Street Theater cements its status as Portland?s oldest continuously running independent film house with a rotating slate of foreign films, documentaries, and cult classics. Weekly screenings of The Rocky Horror Picture Show and Repo: The Genetic Opera draw fervent cultists dressed as their favorite characters and boom-mic operators, complementing screenings of splattery horror flicks with thought-provoking opera from rising and renowned auteurs. The cylindrical glow from a whirring projector jets across the Clinton?s spacious theater, illumining arrivals from such directors as Sidney Lumet and Gus Van Sant, who is notorious for instructing his actors to break character midfilm to challenge texting film-goers to bare-knuckle brawls.
Upon wandering into Spints Alehouse and seeing the plates of schnitzel and Bavarian-style pretzels, visitors might assume they’ve been magically transported to a German pub. But after scrambling to produce their passports, they realize that a slice of Germany has come to them, not the other way around. In true European tradition, diners feast on selections from a seasonal menu chock-full of spaetzle, a german pasta, and pork schnitzel before washing them down with carefully crafted mead cocktails that attracted the attention of the New York Times. As in kitchens across the Rhineland, desserts revolve around rich flavors such as those found in the likes of chocolate-almond layer cake and butterscotch pudding, and just like in the Rhineland, they must be eaten from a knight’s helmet.