• Skip to primary navigation
  • Skip to main content
  • Menu
  • About Us
  • Our Team
  • Gallery
  • Press
  • Goods
  • eGift Cards
  • Order Online

Sugarpine Drive-In

Soft Serve & Snacks

Gallery

sugarpinedrivein

Old school, new American drive-in restaurant on the banks of the Sandy River in Troutdale, Oregon. Open Wednesday-Monday 11am-5pm, closed TuesdaysโœŒ๏ธ๐ŸŒฒ๐Ÿจ

๐—ช๐—”๐—™๐—™๐—Ÿ๐—˜-๐—š๐—ฅ๐—œ๐—Ÿ๐—Ÿ๐—˜๐—— ๐—–๐—›๐—˜๐—˜๐—ฆ๐—˜ ๐—ช๐—˜๐—”๐—ง๐—›๐—˜๐—ฅ. ๐Ÿž๐Ÿง€๐ŸŒง๏ธ Buttered texa ๐—ช๐—”๐—™๐—™๐—Ÿ๐—˜-๐—š๐—ฅ๐—œ๐—Ÿ๐—Ÿ๐—˜๐—— ๐—–๐—›๐—˜๐—˜๐—ฆ๐—˜ ๐—ช๐—˜๐—”๐—ง๐—›๐—˜๐—ฅ. ๐Ÿž๐Ÿง€๐ŸŒง๏ธ

Buttered texas toast, waffle-grilled until crisp and golden, with molten, gooey @tillamook cheese inside. Dunk it straight into a cup of our heirloom tomato soup. Comfort food at its finest.

Throw on a raincoat and come claim a table under one of our covered patios or beneath the canopies along the tree line overlooking the Sandy River. Weโ€™re open until 5 pm. See you soon! โœŒ๏ธ
Current End-of-Summer specials on the board: HAM Current End-of-Summer specials on the board:

HAM & PIMENTO CHEESE GRAB & GO SANDO
A little Southern picnic energy on pillowy Oyatsupan milk bread. Wine barrel-smoked ham from @journeymanmeatco, a generous spread of Tillamook pimento cheese and crisp escarole. Our last grab & go sando of summer, ready for wherever the day takes you.

JOEโ€™S BEEF PICANHA
Our own @joecastenholz bringing some South American flavors to this epic end-of-summer steak sandwich. Koji-smoked picanha, punchy shishito mostarda, bright salsa criolla, creamy aji amarillo aioli and avocado, with crispy shallots for crunch. All piled onto a bolillo from Wood Villageโ€™s family-owned @tanys_cafeconpan.

PEACH SUCCOTASH
All the reasons we wish summer would stick around. Sweet corn, pigeon peas, pole beans, peppers and tomatoes, with spiced Maryhill peaches getting a turn on the grill. Smoked peach-onion vinaigrette ties it together, mint and marigold brighten it up, and masa cornbread helps you get every last bit.

BLACKBERRY PEACH CRISP
Summer fruit crisp, Sugarpine-style. Blackberry-ginger crisp bars and spiced Kiyokawa peaches tucked into vanilla soft serve, with a bright ginger beer-lime curd and Caribbean-spiced plantain crunch. Warm spices, cold ice cream, peaches while weโ€™ve got โ€™em.

Come see us this weekend and savor the last two weeks of our Summer menu! โœŒ๏ธ
GONE CAMPING Sugarpine will be closed Tuesday, Sep GONE CAMPING
Sugarpine will be closed Tuesday, September 8th through Thursday, September 10th for our annual team campout.

You all showed up for Sugarpine in bigger numbers than ever this Summer, and weโ€™re so incredibly grateful. ๐Ÿ™Œ Weโ€™re taking a few days to celebrate with the crew and spend some time doin nothin at the lake. Weโ€™ll reopen Friday, September 11 at 11 am. See you then!โœŒ๏ธ

๐Ÿ“ธ: @robertjhill
JOEโ€™S BEEF PICANHA A new special from @joecastenh JOEโ€™S BEEF PICANHA

A new special from @joecastenholz, whose handiwork is behind most of the smoking and grilling thatโ€™s been happening at the drive-in.

Picanha is a prized Brazilian cut of top sirloin, traditionally cooked with its generous fat cap intact so it renders and bastes the meat as it cooks. For Joeโ€™s end-of-summer steak sandwich, we marinate it with @sourjackson shio koji, then smoke it until deeply savory and tender.

The beef is layered with shishito mostarda, bright salsa criolla, aji amarillo mayo, crispy shallots and avocado purรฉe, bringing together South American flavors with late-summer peppers grown here in the Pacific Northwest.

It all lands on a toasted bolillo from @tanyscafeconpan, the beloved family-run Mexican bakery and cafรฉ just down the road in Wood Village. Its crisp crust and soft, fluffy center make it the perfect bread for all that smoky beef and sauce.

Savory, bright, smoky and messy in the best way. Available starting today.

If youโ€™ve been waiting all summer for a weekend day without the long lines, this rainy day is your day. Come see us at the drive-in, snag a seat on one of our covered patios, or grab a meal and some dessert to go. Weโ€™d love to see you!
๐—Ÿ๐—”๐—ฆ๐—ง ๐—–๐—”๐—Ÿ๐—Ÿ ๐—™๐—ข๐—ฅ ๐—ง๐—›๐—˜ ๐—™๐—จ๐—ฅ๐—œ๐—ž๐—”๐—ž๐—˜ ๐—•๐—Ÿ๐—ง ๐Ÿ…๐Ÿฅ“ Our Hawaiโ€˜i-ins ๐—Ÿ๐—”๐—ฆ๐—ง ๐—–๐—”๐—Ÿ๐—Ÿ ๐—™๐—ข๐—ฅ ๐—ง๐—›๐—˜ ๐—™๐—จ๐—ฅ๐—œ๐—ž๐—”๐—ž๐—˜ ๐—•๐—Ÿ๐—ง ๐Ÿ…๐Ÿฅ“

Our Hawaiโ€˜i-inspired version layers crisp, smoky bacon, slices of griddled house โ€œspamโ€, aggressively seasoned peak-season farm tomatoes, butter lettuce and sungold-furikake mayo on thick-cut milk bread from @oyatsupanbakers - truly the best shokupan around.

The tomatoes finally hit their stride just before the rain arrived, and theyโ€™re exactly what this sandwich has been waiting for. Itโ€™s the best BLT weโ€™ve ever made, by far. Donโ€™t miss it - todayโ€™s the last day, and itโ€™s beautiful out here in the Gorge. See you soon! โœŒ๏ธ

๐—ฌโ€™๐—”๐—Ÿ๐—Ÿ, ๐—ช๐—˜โ€™๐—ฅ๐—˜ ๐—–๐—Ÿ๐—ข๐—ฆ๐—˜๐—— ๐—ก๐—˜๐—ซ๐—ง ๐—ง๐—จ๐—˜๐—ฆ๐——๐—”๐—ฌ ๐—ง๐—›๐—ฅ๐—ข๐—จ๐—š๐—› ๐—ง๐—›๐—จ๐—ฅ๐—ฆ๐——๐—”๐—ฌ ๐—™๐—ข๐—ฅ ๐—ข๐—จ๐—ฅ ๐—”๐—ก๐—ก๐—จ๐—”๐—Ÿ ๐—ง๐—˜๐—”๐—  ๐—–๐—”๐— ๐—ฃ๐—ข๐—จ๐—ง. ๐—–๐—ข๐— ๐—˜ ๐—ฆ๐—˜๐—˜ ๐—จ๐—ฆ ๐—ง๐—›๐—œ๐—ฆ ๐—ช๐—˜๐—˜๐—ž๐—˜๐—ก๐——! ๐—ช๐—˜โ€™๐—ฅ๐—˜ ๐—ข๐—ฃ๐—˜๐—ก ๐—ฅ๐—˜๐—š๐—จ๐—Ÿ๐—”๐—ฅ ๐—›๐—ข๐—จ๐—ฅ๐—ฆ ๐—ข๐—ก ๐— ๐—ข๐—ก๐——๐—”๐—ฌ ๐—”๐—ก๐—— ๐—•๐—”๐—–๐—ž ๐—ข๐—ฃ๐—˜๐—ก ๐—™๐—ฅ๐—œ๐——๐—”๐—ฌ ๐—ง๐—›๐—˜ ๐Ÿญ๐Ÿญ๐—ง๐—› ๐—”๐—ง ๐Ÿญ๐Ÿญ ๐—”๐— .
Weโ€™re grateful for this stretch of late-summer rai Weโ€™re grateful for this stretch of late-summer rain, even if it has made for a quieter week at the drive-in... Thereโ€™s so much beautiful summer produce on the menu right now, and weโ€™d love to see you out here this weekend.

Summer is showing off in our current salad special, โ€œPeach Succotash.โ€ Caribbean-style black-eyed peas with sweet corn, pole beans, padrรณn and pasilla peppers, super sweet cherry tomatoes and blanched kale in a smoked peach and onion vinaigrette. Finished with spice grilled Maryhill peaches, fresh herbs and masa cornbread on the side.

Featuring produce from @groundworkorganics, @flyingcoyotefarm and @crookedtinefarm. Late summer on a plate, while it lasts. ๐Ÿ‘๐ŸŒฝโœŒ๏ธ
THE SUMMER OF SOFT SERVE CONTINUESโ€ฆ Our menus fol THE SUMMER OF SOFT SERVE CONTINUESโ€ฆ

Our menus follow the seasons, changing around each solstice and equinox - which means thereโ€™s just under three weeks left to enjoy our Tropical Vacay menu.

Currently on sundae rotation:

๐ŸŒ™๐Ÿซ Once in a Blue Moon
๐ŸŒฒ๐Ÿฏ The Larch Mountain
๐ŸŒ‹๐Ÿซ Mauna Loa
๐Ÿ‘๐Ÿจ Peach & BlackBerry Crisp

Next Up โ€” the ๐Ÿฐ Berry Tres Leches Parfait!

Come see us at the drive-in soon!โœŒ๏ธ
๐—ฃ๐—ข๐—ฅ๐—ง๐—Ÿ๐—”๐—ก๐—— ๐—•๐—”๐—ฆ๐—˜ ๐—–๐—”๐— ๐—ฃ โ€” ๐—ง๐—ข๐—ž๐—ฌ๐—ข ๐Ÿ‡ฏ๐Ÿ‡ต๐ŸŒฒ Portland is coming ๐—ฃ๐—ข๐—ฅ๐—ง๐—Ÿ๐—”๐—ก๐—— ๐—•๐—”๐—ฆ๐—˜ ๐—–๐—”๐— ๐—ฃ โ€” ๐—ง๐—ข๐—ž๐—ฌ๐—ข ๐Ÿ‡ฏ๐Ÿ‡ต๐ŸŒฒ
Portland is coming to Tokyo for the ๐Ÿญ๐Ÿฌ๐˜๐—ต ๐—”๐—ป๐—ป๐˜‚๐—ฎ๐—น ๐—ฆ๐—ฒ๐—ฒ๐—ฑ ๐˜๐—ผ ๐—ฃ๐—น๐—ฎ๐˜๐—ฒ ๐—๐—ฎ๐—ฝ๐—ฎ๐—ป ๐—ง๐—ผ๐˜‚๐—ฟ, sponsored by @travelportland and @traveloregon.jp.
 
Founded by Stacey Givens of @sideyardfarmpdx, the Seed to Plate Japan Tour has brought Portland chefs, farmers and makers to Japan for the past 10 years for an agricultural, culinary and cultural exchange โ€” connecting the food communities of Oregon and Japan through farms, food and shared ideas.
 
On October 3rd, chefs from @sideyardfarmpdx, @sugarpinedrivein, @tournantpdx and @euzumeh come together at HOME/WORK VILLAGE for ๐—ฃ๐—ข๐—ฅ๐—ง๐—Ÿ๐—”๐—ก๐—— ๐—•๐—”๐—ฆ๐—˜ ๐—–๐—”๐— ๐—ฃ โ€” a one-day celebration of Portland food, farm culture, outdoor living and the creative community connecting Oregon and Japan.
 
Starting at 10am, the ๐—ฃ๐—ข๐—ฅ๐—ง๐—Ÿ๐—”๐—ก๐—— ๐— ๐—œ๐—ก๐—œ ๐— ๐—”๐—ฅ๐—ž๐—˜๐—ง brings a little piece of Portland to Tokyo with Oregon food + drink, outdoor and lifestyle brands, chef-made goods, limited-edition merch and more. ๐—ง๐—ต๐—ฒ ๐—บ๐—ฎ๐—ฟ๐—ธ๐—ฒ๐˜ ๐—ถ๐˜€ ๐—ผ๐—ฝ๐—ฒ๐—ป ๐˜๐—ผ ๐—ฒ๐˜ƒ๐—ฒ๐—ฟ๐˜†๐—ผ๐—ป๐—ฒ.
 
At noon, weโ€™ll gather around the ๐—ฃ๐—ข๐—ฅ๐—ง๐—Ÿ๐—”๐—ก๐—— ๐—ช๐—œ๐—Ÿ๐—— ๐—ง๐—”๐—•๐—Ÿ๐—˜ for a collaborative meal built around produce from Tokyoโ€™s Fuku Fuku Farm, local wild game and special ingredients brought from Oregon, paired with Oregon wines selected by Kohji of @quench_wine. Chef Takaaki Goto from @sam_woodfired will collaborate with us.
 
OCTOBER 3RD 
Portland Mini Market โ€” 10am 
Portland Wild Table โ€” 12pm

๐—›๐—ข๐— ๐—˜/๐—ช๐—ข๐—ฅ๐—ž ๐—ฉ๐—œ๐—Ÿ๐—Ÿ๐—”๐—š๐—˜ @marked_ikejiri 
ๆฑไบฌ้ƒฝไธ–็”ฐ่ฐทๅŒบๆฑ ๅฐป2ไธ็›ฎ4โˆ’5

With support from @travelportland, @odnarotravel, @traveloregon.jp, @mezzanine.mag , @pendletonwm, ๏ผ pendleton_jp, @benchmadeknifecompany, @cloudforest, @solmatesocks_j, ๏ผ masahiro_shimazaki, ๏ผ citylightbook + our friends and partners in Japan.
 
๐—ง๐—œ๐—–๐—ž๐—˜๐—ง๐—ฆ ๐—™๐—ข๐—ฅ ๐—ง๐—›๐—˜ ๐—ช๐—œ๐—Ÿ๐—— ๐—ง๐—”๐—•๐—Ÿ๐—˜ ๐—”๐—ฉ๐—”๐—œ๐—Ÿ๐—”๐—•๐—Ÿ๐—˜ ๐—”๐—ง ๐—ง๐—›๐—˜ ๐—Ÿ๐—œ๐—ก๐—ž ๐—œ๐—ก ๐—•๐—œ๐—ข.
THE NORTHWEST GRILL PACK ๐Ÿ”ฅ๐ŸŒฒ Labor Day weekend is THE NORTHWEST GRILL PACK ๐Ÿ”ฅ๐ŸŒฒ

Labor Day weekend is coming up fast, so itโ€™s time to get your grill plans dialed. Each pack includes our signature Northwest Wonder Rub, Sweet Smoke BBQ Sauce and a Riverside Ribeye recipe cardโ€”everything you need to bring the flavors of Sugarpine barbecue home.

Coat your steaks generously with Wonder Rub for a deeply seasoned crust, then brush with Sweet Smoke during the final few minutes over the fire, letting it caramelize into a smoky, tangy, sticky glaze. Itโ€™s just as good on burgers, chicken, grilled mushrooms and peak-season vegetables.

Pick up a pack at the drive-in and get ready for the long weekend. Weโ€™re open Wednesday through Monday this week.

๐—–๐—Ÿ๐—ข๐—ฆ๐—˜๐—— ๐—ก๐—˜๐—ซ๐—ง ๐—ง๐—จ๐—˜๐—ฆ๐——๐—”๐—ฌ ๐—ง๐—›๐—ฅ๐—ข๐—จ๐—š๐—› ๐—ง๐—›๐—จ๐—ฅ๐—ฆ๐——๐—”๐—ฌ, ๐—ฆ๐—˜๐—ฃ๐—ง๐—˜๐— ๐—•๐—˜๐—ฅ ๐Ÿด๐—ง๐—›โ€“๐Ÿญ๐Ÿฌ๐—ง๐—›, ๐—™๐—ข๐—ฅ ๐—ข๐—จ๐—ฅ ๐—”๐—ก๐—ก๐—จ๐—”๐—Ÿ ๐—˜๐—ก๐——-๐—ข๐—™-๐—ฆ๐—จ๐— ๐— ๐—˜๐—ฅ ๐—–๐—”๐— ๐—ฃ๐—ข๐—จ๐—ง. ๐Ÿ•๏ธโœŒ๏ธ
BLACKBERRY PEACH CRISP SUNDAE ๐Ÿซ๐Ÿ‘ A new late-summe BLACKBERRY PEACH CRISP SUNDAE ๐Ÿซ๐Ÿ‘

A new late-summer special from @arie11eira, built around one of our favorite moments in the Oregon growing season: the brief overlap when local blackberries and peaches are both perfectly ripe.

Vanilla soft serve layered with blackberry-ginger crisp bars, spiced peaches from @kiyokawafamilyorchards and a bright ginger beer-lime curd. Finished with a crunchy Caribbean-spiced plantain streusel.

Itโ€™s everything we love about warm fruit crisp ร  la mode - ripe, juicy fruit, buttery oats and cold vanilla - with a little Caribbean influence running through it in the form of ginger, lime, allspice, cinnamon and plantain.

A little nostalgic, a little tropical and very summery. Gluten-free as-is and plant-based by substittuting our coconut or blueberry soft serve. Hope to see you at the drive-in soon.โœŒ๏ธ
THE FURIKAKE BLT ๐Ÿฅ“๐Ÿ…๐ŸŒบ Our late-summer BLT is back THE FURIKAKE BLT ๐Ÿฅ“๐Ÿ…๐ŸŒบ

Our late-summer BLT is back for another round. This year, weโ€™re giving the classic a little Hawaiian flairโ€ฆ pulling from our family heritage and layering in some extra smoke, extra tomato + a serious boost of umami.

Griddled housemade spam, sweet-spiced thick-cut bacon, peak-season heirloom tomatoes dressed with yuzu + bonito salt, butter leaf lettuce and furikake-sungold aioli. All stacked between thick slices of toasted @oyatsupanbakers milk bread.

Donโ€™t sleep on this one. Itโ€™s only here for two weeks.โœŒ๏ธ
PEACH SUCCOTASH ๐Ÿ‘๐ŸŒฝ๐ŸŒถ๏ธ Our new salad special is a C PEACH SUCCOTASH ๐Ÿ‘๐ŸŒฝ๐ŸŒถ๏ธ

Our new salad special is a Caribbean-leaning spin on one of Americaโ€™s oldest summer vegetable dishes - built around corn, beans and the late-summer abundance of Northwest farms and orchards.

โ€œPigeon peasโ€ with sweet corn and farm peppers from @crookedtinefarm, pole beans, cherry tomatoes, kale; with fresh, pickled and grilled Maryhill peaches layered throughout.

It all gets tossed in a smoked peach and onion vinaigrette, then finished with cinnamon basil and flowers. Served with a side of light and airy masa cornbread.

Juicy, smoky, spiced, tart and bright. A snapshot of late summer in Oregon, plant-based, gluten-free and on the specials board for the next few weeks. Come try it today!โœŒ๏ธ

๐Ÿ‘จโ€๐Ÿณ: @dustest
GUAVA CHEESECAKE COOKIE ๐ŸŒบ Our friends at @willowa GUAVA CHEESECAKE COOKIE ๐ŸŒบ

Our friends at @willowandfernbakery have been keeping the cookie case stocked at the drive-in, and their latest is the perfect sweet treat for Summer days on the river, road trips through the Gorge, or treating yourself after a day on the trail.

A soft graham cookie layered with bright guava preserves and tangy cream cheese filling, inspired by the guava and cheese pastries found throughout the Caribbean and Latin America.

Soft, buttery, fruity, creamy, tangyโ€ฆ all the best parts of cheesecake and a guava pastry packed into one seriously delicious cookie. Find it in the cookie case at Sugarpine while it lasts. โœŒ๏ธ

P.S. These cookies have a habit of disappearing fast, so come early!
ONE MORE WEEK OF THE SWEET LADY SUNDAE SPECIAL ๐ŸŒบ๐Ÿฆ ONE MORE WEEK OF THE SWEET LADY SUNDAE SPECIAL ๐ŸŒบ๐Ÿฆ

Our @kaukau_pdx Chef Sundae is sticking around for just one more week!

Kau Kau is our favorite Hawaiian restaurant in Oregon, where husband-and-wife chefs Brandon + Tracee Hirahara celebrate the food they grew up with on Oสปahu through family recipes, local favorites, and their own creative cooking.

For their Chef Sundae, they took inspiration from the iconic Sweet Lady of Waiahole from Waiahole Poi Factory: coconut soft serve, chewy kulolo bites, and toasted coconut; adding a tropical lilikoi curd for brightness and kakimochi for an extra savory crunch.

A huge mahalo to Brandon + Tracee for sharing a little piece of home with us. โค๏ธ

$1 from every Sweet Lady sold supports the Hawaiสปi Farmers Union Foundation and their work supporting farmers and strengthening local agriculture across the islands.

Come cool off with a Sweet Lady while summerโ€™s still in full swing. ๐ŸŒบ
SANDY RIVER DAYS โ˜€๏ธ๐ŸŒŠ Feet in the water, cold drin SANDY RIVER DAYS โ˜€๏ธ๐ŸŒŠ

Feet in the water, cold drink in hand, nowhere else to be.

Columbia Gorge summers are made for days like this. Beach chairs on the riverโ€™s edge, long afternoons outside with good friends, followed by an early dinner at Sugarpine Drive-In.

Then do it all again tomorrow. โœŒ๏ธ

๐Ÿ•๏ธ ๐˜š๐˜ถ๐˜ฎ๐˜ฎ๐˜ฆ๐˜ณ ๐˜ช๐˜ฎ๐˜ฑ๐˜ณ๐˜ฐ๐˜ท๐˜ฆ๐˜ฅ ๐˜ธ๐˜ช๐˜ต๐˜ฉ @snowpeakportland ๐˜“๐˜ฐ๐˜ธ ๐˜‰๐˜ฆ๐˜ข๐˜ค๐˜ฉ ๐˜Š๐˜ฉ๐˜ข๐˜ช๐˜ณ๐˜ด + ๐˜›๐˜ช๐˜ต๐˜ข๐˜ฏ๐˜ช๐˜ถ๐˜ฎ ๐˜š๐˜ต๐˜ข๐˜ค๐˜ฌ๐˜ช๐˜ฏ๐˜จ ๐˜”๐˜ถ๐˜จ๐˜ด

#SugarpineNatureClub #SandyRiver #ColumbiaRiverGorge #SnowPeakUSA
PEAK ALBACORE SEASON IN OREGON ๐ŸŸ๐ŸŒฒ One more week t PEAK ALBACORE SEASON IN OREGON ๐ŸŸ๐ŸŒฒ

One more week to get our Veracruz-inspired Oregon albacore tuna special โ€” available as a rice bowl or torta-style sandwich.

We marinate and grill whole albacore loin, keeping it rare in the center before slicing it thick and pairing it with our โ€œsalsa a la Veracruzanaโ€ (made with stewed tomatoes and white wine, briny capers, olives, chiles and flaked albacore), shaved cabbage, tomatillo salsa cruda, jalapeรฑo escabeche, pepita aioli and fresh herbs โ€” bright, spicy, crunchy and perfect for Summer.

At the center of it all is some of the best Oregon albacore weโ€™ve seen, coming to us from our friends at @trefin_foods. Tre-Fin has built a remarkably short path from the Pacific to our kitchen, with an obsessive level of care for how each fish is caught, handled and brought to shore.

With Oregon albacore at its peak, we wanted to share a little more about the people, practices and fishery behind something we feel very lucky to serve.

FOLLOWING THE FISH

Every summer, young Pacific albacore follow warm currents and abundant food north into the waters off Oregon and Washington.

Itโ€™s a seasonal migration that brings them within reach of our coast for a relatively short window each year. And right now, weโ€™re in the thick of it.

Fast-moving, migratory and built for the open ocean, these younger albacore are especially prized for their clean, delicate flavor, firm texture and naturally high levels of omega-3s.

For us, itโ€™s one of those fleeting Oregon seasons worth paying attention to.

ONE FISH AT A TIME

How the fish is caught matters.

@trefin_foods albacore are caught one at a time by hook and lineโ€ฆ a highly selective method that results in minimal bycatch and allows each fish to be handled individually from the moment it comes aboard.

Each albacore is immediately bled and chilled in a saltwater ice slurry, protecting the quality of the fish while it makes the short trip back to shore.

Itโ€™s a more hands-on way to fish, and you can taste the difference.

KNOW YOUR FISHERMEN

Tre-Fin also works with a small co-op of local fishermen who share their standards for how the fish is caught and handled, while paying them a price that r
๐—™๐—œ๐—˜๐—Ÿ๐—— ๐—ก๐—ข๐—ง๐—˜๐—ฆ : ๐—ฆ๐—จ๐—š๐—”๐—ฅ๐—ฃ๐—œ๐—ก๐—˜ ๐—ก๐—”๐—ง๐—จ๐—ฅ๐—˜ ๐—–๐—Ÿ๐—จ๐—• - ๐—”๐—จ๐—š๐—จ๐—ฆ๐—ง - โ€œ๐—™๐—Ÿ ๐—™๐—œ๐—˜๐—Ÿ๐—— ๐—ก๐—ข๐—ง๐—˜๐—ฆ : ๐—ฆ๐—จ๐—š๐—”๐—ฅ๐—ฃ๐—œ๐—ก๐—˜ ๐—ก๐—”๐—ง๐—จ๐—ฅ๐—˜ ๐—–๐—Ÿ๐—จ๐—• - ๐—”๐—จ๐—š๐—จ๐—ฆ๐—ง - โ€œ๐—™๐—Ÿ๐—ข๐—”๐—งโ€ โ˜€๏ธ๐Ÿ’ฆ๐Ÿ›Ÿ๐Ÿจ

Nothing beats a Summer day on the Sandy River.

Grab the Trout Route with @sasquatchshuttle up to Dabney. Float down to Glenn Otto. End the day with a meal at Sugarpine.

๐ŸŽฅ: @robertjhill

Please float responsibly. Nature Club gear available at the Drive-In.

#sugarpinenatureclub #sandyriver #troutroute #sugarpinedrivein
๐—ข๐˜‚๐—ฟ ๐—ฆ๐˜‚๐—บ๐—บ๐—ฒ๐—ฟ ๐—ฆ๐˜‚๐—ด๐—ฎ๐—ฟ๐—ฝ๐—ถ๐—ป๐—ฒ ๐—ฆ๐—ฎ๐—น๐—ฎ๐—ฑ, ๐—ป๐—ฒ๐˜„ ๐—ฎ๐—ป๐—ฑ ๐—ถ๐—บ๐—ฝ๐—ฟ๐—ผ๐˜ƒ๐—ฒ๐—ฑ ๐˜„๐—ถ๐˜๐—ต ๐—ข๐˜‚๐—ฟ ๐—ฆ๐˜‚๐—บ๐—บ๐—ฒ๐—ฟ ๐—ฆ๐˜‚๐—ด๐—ฎ๐—ฟ๐—ฝ๐—ถ๐—ป๐—ฒ ๐—ฆ๐—ฎ๐—น๐—ฎ๐—ฑ, ๐—ป๐—ฒ๐˜„ ๐—ฎ๐—ป๐—ฑ ๐—ถ๐—บ๐—ฝ๐—ฟ๐—ผ๐˜ƒ๐—ฒ๐—ฑ ๐˜„๐—ถ๐˜๐—ต ๐—ณ๐—ฎ๐—ฟ๐—บ ๐—ฝ๐—ฟ๐—ผ๐—ฑ๐˜‚๐—ฐ๐—ฒ ๐—ณ๐—ฟ๐—ผ๐—บ ๐—–๐—ฟ๐—ผ๐—ผ๐—ธ๐—ฒ๐—ฑ ๐—ง๐—ถ๐—ป๐—ฒ ๐—™๐—ฎ๐—ฟ๐—บ ๐Ÿฅ—๐ŸŒป

Farm greens, radicchio & castelfranco piled high with quinoa & chickpea salad, cherry tomatoes, blistered shishitos, beet poke, radish flowers, and a rotating cast of seasonal veggies grown just for us โ€” all finished with our signature avocado-green goddess dressing.

New this season: weโ€™ve partnered with Saruh Wynes & Bear Carter of ๐—–๐—ฟ๐—ผ๐—ผ๐—ธ๐—ฒ๐—ฑ ๐—ง๐—ถ๐—ป๐—ฒ ๐—™๐—ฎ๐—ฟ๐—บ, growing right down the road, just east of the Sandy River here in Troutdale. Their Columbia River Gorgeโ€“grown produce is already showing up in the salad โ€” red and chioggia beets, shishitos & carrots, alongside shaved zucchini & fennel, Jimmy Nardellos, dragon beans & watermelon radish.

And weโ€™re just getting started โ€” sungolds, sweet corn, habanadas, and more exciting ingredients are coming as the season rolls on. ๐ŸŒฑ

Same salad, new surprises every time you order it. Come try one today. โœŒ๏ธ
OREGON ALBACORE TORTA ๐ŸŸ This summerโ€™s newest sand OREGON ALBACORE TORTA ๐ŸŸ

This summerโ€™s newest sandwich (from Chef Jordan Cassel @cookingcassel) celebrates one of the Pacific Northwestโ€™s greatest ingredients through the vibrant coastal flavors of Veracruz.

@trefin_foods grilled Oregon albacore, salsa a la veracruzana, shredded cabbage, salsa crudo, house jalapeรฑo escabeche, and creamy pepita aioli on a toasted onion kaiser.

Swipe to discover the story behind the fish, the flavors, and the coastal traditions that inspired one of this summerโ€™s favorite specials. โ†’

OREGON ALBACORE ๐ŸŒŠ

Every summer, schools of albacore migrate into the cold, nutrient-rich waters off the Oregon Coast, where theyโ€™re sustainably harvested by local fishermen.

Known for its clean flavor, firm texture, and rich omega-3s, Oregon albacore has become one of the Pacific Northwestโ€™s signature seafoodsโ€”and one of summerโ€™s most anticipated catches.

INSPIRED BY THE FLAVORS OF VERACRUZ ๐Ÿ‡ฒ๐Ÿ‡ฝ

Located along Mexicoโ€™s Gulf Coast, Veracruz is one of the countryโ€™s oldest port regions, where Indigenous, Spanish, African, Caribbean, and Mediterranean influences have shaped one of Mexicoโ€™s most distinctive regional cuisines.

Fresh seafood, ripe tomatoes, olives, capers, citrus, herbs, and pickled vegetables come together in dishes that are vibrant, bright, and perfectly suited to warm-weather cooking.

Not in the mood for a sandwich? Weโ€™ve got you.

The Oregon Albacore Torta is also available as a rice bowl or salad, featuring the same grilled Oregon albacore and vibrant Veracruz-inspired flavors served over our hearty eight-grain rice blend or fresh farm greens.

PEAK SUMMER IS HERE. โ˜€๏ธ

Celebrate the season with our new sandwich and salad specials inspired by the vibrant flavors of Mexico, featuring the very best of Oregonโ€™s summer harvest alongside our Tropical Vacation menu of sundaes, cold bevvies, and frozen treats. See you soon!โœŒ๏ธ
THE KAU KAU CHEF SUNDAE: SWEET LADY ๐ŸŒบ๐Ÿฆ Created wi THE KAU KAU CHEF SUNDAE: SWEET LADY ๐ŸŒบ๐Ÿฆ

Created with Brandon and Tracee Hirahara of @kaukau_pdx, Summerโ€™s Chef Sundae is inspired by one of Hawaiสปiโ€™s most beloved desserts.

Coconut soft serve, lilikoi curd, chewy kulolo, toasted coconut, and crispy kakimochi come together in a sundae thatโ€™s bright, tropical, deeply nostalgic, and rooted in Hawaiian food traditions.

AVAILABLE NOW AND FOR THE NEXT 3 WEEKS. $1 from every Sweet Lady sold supports the Hawaiโ€™i Farmers Union Foundation (@hfuuofficial).

MEET THE CHEFS ๐Ÿ‘‹

Brandon and Tracee Hirahara are the husband-and-wife team behind @kaukau_pdx, one of Portlandโ€™s most beloved Hawaiian restaurants (on NE Alberta Street), where they celebrate the rich and diverse food traditions of Hawaiสปi through family recipes, local favorites, and seasonal cooking.

Both began their culinary careers on Oสปahu before moving to Portland in 2011, training in some of Hawaiสปiโ€™s most respected kitchens before helping lead acclaimed restaurants like @langbaanpdx and @eempdx. In 2021, they opened Kau Kau to share the food they grew up eating with their Portland community.

For this collaboration, they chose a dessert that instantly brings them home.

INSPO: THE SWEET LADY OF WAIAHOLE ๐ŸŒด

This sundae is inspired by the legendary โ€œSweet Ladyโ€ served at @waiaholepoifactory on Oสปahuโ€™s lush windward coast.

For many people in Hawaiสปi, itโ€™s a destination dessert - a comforting combination of warm kulolo, cool haupia, and bright lilikoi thatโ€™s become as iconic as the restaurant itself.

Our version reimagines those same flavors as a Sugarpine sundae while honoring the memories and traditions that made the original so beloved.

A CLOSER LOOK ๐Ÿฅฅ

๐Ÿฅฅ Coconut soft serve inspired by traditional haupia.

๐Ÿฅญ House-made lilikoi (passion fruit) curd.

๐ŸŒฟ Chewy kulolo bites made from kalo (taro), one of Hawaiสปiโ€™s most culturally significant crops.

๐Ÿฅฅ Toasted coconut and kakimochi for layers of texture and crunch.

Sweet, tangy, chewy, creamy, and crispโ€ฆ every bite tells part of the story.

KULOLO ๐ŸŒฟ

Kulolo is one of Hawaiสปiโ€™s oldest and most treasured desserts, made by slowly baking freshly grated kalo (taro) with rich coconut milk until it becomes de
Follow on Instagram
Sugarpine Hat Patch

Copyright© 2026 · Brunch Pro Theme by Shay Bocks