Five-0-three’s seasonal menu thrills mouths with dishes culled from local, sustainable ingredient sources. Taste regional flavor without licking an atlas with a charcuterie plate weighed down by sopressatta, salami, spicy coppa, cambozola cheese, and toast points ($13), or a plate of pomme frites with blue-cheese butter and red-wine gastrique. Signature entrees, such as a seafood-speckled paella with saffron rice and chorizo ($19) or a 36-hour braised short rib ($24) meet the appetite’s high standards of marathon marination. Tipple a glass of Wise Guy Sauvignon Blanc ($8) from the extensive wine list, or a bees knees cocktail stung with Tanqueray gin, clover, honey syrup, and lemon ($8).
A cupcake is a treat in itself, but K Squared Cupcake's Cookie Monster indulges sweet teeth even further. That's because childhood best friends Katie and Kriss top each chocolate-cake and cookie-dough buttercream confection with a fresh-baked cookie. The Cookie Monster is one of K Squared's many unorthodox flavors, which range from chai cupcakes dusted with cinnamon to blueberry-pancake cupcakes topped with maple-syrup buttercream.
The duo imbues its custom cakes with similar imaginative flair, shaping sweets like fluffy lambs or blooming flowers. Kriss and Katie even encourage customers to tap into their own creativity by personalizing cupcakes from more than 15 cake and frosting flavors, including s'mores and key-lime buttercream.
The Highcliffe pub and eatery operates under one straightforward motto—"eat, drink, and be merry"—and its welcoming, causal setting, menu of upscale pub fare, and expansive selection of beer, wine, and cocktails enables diners to do just that. The restaurant is housed in a historic building that was constructed in 1922. Dining rooms, function rooms, and a massive grand ballroom stretch across the facility, each characterized by high ceilings, hardwood floors, and a sophisticated absence of plastic lawn flamingos. Hanging lanterns illuminate a lengthy wooden bar, and balls clatter across two antique pool tables in a private billiards room.
When not greeting guests as they enter the kid-friendly pub, Glenn Louie––who owns the pub––captains the kitchen, directing the line cooks and wait staff. At his side is chef Brian Moore, who executes a unique, yet unpretentious menu of English and American pub fare, infusing gourmet ingredients into classic recipes for burgers, fish 'n' chips, and their signature mac 'n' cheese. In addition to its daily offerings, the kitchen also draws up custom menus for weddings and special events, which it hosts frequently throughout the year.
The chefs at Toki Sushi and Teriyaki Cuisine work hard in the kitchen, crafting delicate Japanese meals of gyoza and udon, as well as burgers and hefty deli sandwiches. Sushi chefs with up to 18 years of experience carve tasty slices of tuna, salmon, and halibut at the open sushi bar as diners sip wine and beer and share laughs over scoops of mochi ice cream. The décor surrounds diners with bamboo-print screens, round paper lanterns, and banners decorated with lucky cats, transporting a piece of Japan to America while city planners still bicker over digging a tunnel beneath the Pacific Ocean.
In a profile for Oregon Live, Matt Perry said he got the idea to open a coffee shop in 2010, shortly after returning from service in Iraq with the Oregon Army National Guard. He was taking a community-college business course and had to make the plans for a shop as an assignment. Two years later, he was able to realize his plans with the cozy two-story business named after his english mastiff.
Toasty aromas of Portland Roasting Coffee's beans waft through the shop as baristas fill mugs and steam silky lattes. Several healthy drinks provide an alternate jolt of nutrition, from berry smoothies enhanced with flax or multivitamins to green juices, such as the Army Greens with a blend of kale, spinach, ginger, and patriotic speeches. Upstairs, leather chairs and a cozy love seat reside in a bright space illuminated by sunlight filtering through arched windows.
Sisters Erica and Kirsten draw from local sources when making their treats and meals from scratch at Pure Bliss Bakery. They mix flour from Bob’s Red Mill, milk from Sunshine Dairy, and juicy berries from Sturms Berry Farms into delectable bakery bites, including homemade cakes and cupcakes. When not evoking applause from sweets lovers, Erica and Kirsten produce a variety of soups, salads, and paninis, such as turkey pesto, chipotle chicken, and tuna salad, to fulfill lunchtime cravings.