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Sugarpine Drive-In

Soft Serve & Snacks

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sugarpinedrivein

Old school, new American drive-in restaurant on the banks of the Sandy River in Troutdale. Oregon. Open Wed-Mon 11-5, Closed every TuesdayโœŒ๏ธ๐ŸŒฒ๐Ÿจ

SUMMERโ€™S SWEETEST SIDEKICK. ๐Ÿช No matter what brin SUMMERโ€™S SWEETEST SIDEKICK. ๐Ÿช

No matter what brings you to Sugarpine, thereโ€™s a good chance youโ€™re leaving with a cookie.

Our collaboration with @willowandfernbakery continues this Summer with a trio inspired by tropical fruit, beachside bakeries, and the classic desserts that define summer across the Pacific and Caribbean.

๐Ÿ’ CHERRY-MACADAMIA CHOCOLATE CHIP (Plant-Based)
A tropical take on the classic chocolate chip cookie with Oregon sweet cherries, toasted macadamias and dark chocolate chunks.

๐Ÿ PINEAPPLE RUM RAISIN (Gluten-Free)
A chewy brown butter oatmeal cookie with roasted pineapple, rum-soaked raisins, coconut, and warm baking spices.

๐Ÿฉท GUAVA CHEESECAKE
A soft graham cracker cookie layered with tangy cream cheese filling and vibrant guava preserves, inspired by the beloved guava-and-cheese pastries found throughout the Caribbean and Latin America.

If youโ€™re heading to the Columbia Gorge Outlets this weekend, stop by the @troutdalefarmmarket and say hello to pastry chef Alevia Wolfe at the Willow & Fern stand. Youโ€™ll find beautiful naturally leavened breads, pastries, cookies, and plenty of reasons to become a fan. Weโ€™re grateful to share a little of their work here at Sugarpine this summer. ๐Ÿช๐ŸŒบ
8 YEARSโ€ฆ eight years ago we swung open the gates t 8 YEARSโ€ฆ eight years ago we swung open the gates to a little drive-in on the banks of the Sandy River, fingers crossed that people would make the trip. We had a handful of ideas, a lot to learn, and no clue what this place would become.

Weโ€™ve watched first dates turn into marriages, families grow up, and kids who once stood on tiptoes to order now return for first dates of their own. Weโ€™ve been the stop before a hike, the reward after a day on the river, the place to bring visiting family, and the backdrop for birthdays, anniversaries, graduations, and so many of lifeโ€™s milestones. Along the way, weโ€™ve created more than 35 seasonal menus, each one inspired by the people, places, and ingredients that make Oregon such an incredible place to call home.

What weโ€™re most proud of isnโ€™t any one sandwich or sundae. It isnโ€™t the lines that never end. Itโ€™s the community thatโ€™s grown around this little drive-in.

To everyone whoโ€™s made the drive, every farmer, fisherman, rancher, forager, baker, brewer, winemaker, artist, musician, photographer, vendor, collaborator, and fellow small business thatโ€™s helped shape this placeโ€”thank you.

To every person whoโ€™s ever worn a Sugarpine apron, thank you. Weโ€™ve asked a lot of you over the years because weโ€™ve always believed this place could be something special. Together weโ€™ve built more than a restaurantโ€”weโ€™ve built a place people return to, year after year. Thank you for your hard work, your creativity, and the care youโ€™ve shown every guest who walked through our gates. Youโ€™ve each left your mark on this place, and Sugarpine wouldnโ€™t be what it is without you.

Eight years later, we still get excited to swing open the gates every morning. Weโ€™re still inspired by the beauty of the Columbia River Gorge. Weโ€™re still chasing the very best ingredients we can find. And weโ€™re still trying to make every visit worth the drive.

Thank you for making Sugarpine part of your lives. Thank you for making the trip, year after year. We donโ€™t take a single visit for granted.

Hereโ€™s to eight years, and fingers crossed - to many more. Weโ€™ll see you soon at the drive-in. โค๏ธ
โ€œMAUNA LOAโ€ (aka the Volcano Sundae) Summerโ€™s sig โ€œMAUNA LOAโ€ (aka the Volcano Sundae)

Summerโ€™s signature chocolate sundae is back.

A mountain of chocolate soft serve, coated in a crackly Kona coffee & dark chocolate magic shell, studded with shards of macadamia-oat brittle, Oreo shortbread crunch, and finished with a cloud of Thai tea whip. Rich, deeply chocolatey, and packed with texture from the first bite to the last.

Named for Earthโ€™s largest active volcano, this sundae celebrates the landscapes that have shaped Hawaiสปiโ€™s agriculture for generations. Volcanic soils nurture everything from world-famous Kona coffee to macadamias, while the islandsโ€™ vibrant food culture reflects the many communities that have made Hawaiสปi home. This sundae draws inspiration from bothโ€”the land itself and the flavors that have grown from it.

Available all Summer with a plant-based option available too. Come try one today! ๐Ÿค™ ๐ŸŒ‹๐Ÿจ
BORICUA BBQ CHICKENโ€ฆ our newest sandwich special i BORICUA BBQ CHICKENโ€ฆ our newest sandwich special is inspired by the bold, sun-soaked flavors of Puerto Rico, and starts with smoked chicken thigh glazed in our house guava barbecue sauce; layered with sofrito slaw, creamy refrito de habichuelas, mojo isleรฑo aioli, and crispy plantain chips on a soft potato bun (also available as a rice bowl or salad).

Puerto Rican cooking has deep roots, shaped by Indigenous Taรญno, Spanish, and West African traditions. Inspired by some of the islandโ€™s most iconic flavorsโ€”guava, sofrito, beans, mojo, and plantainsโ€”we brought them together in a non-traditional smoked barbecue sandwich thatโ€™s full of flavor.

Smoky. Bright. Sweet. Tangy. Crunchy.

Available for the next few weeks, itโ€™s another great excuse to grab lunch before or after a day on the Sandy River.

๐Ÿ‘จโ€๐Ÿณ: @dustest @cookingcassel
SOMEN SALAD BOWL Cool, crisp, and perfect for a li SOMEN SALAD BOWL
Cool, crisp, and perfect for a light Summer lunch.

Our new salad special is inspired by the chilled somen salads of Hawaiสปi. Found everywhere from family potlucks and beach days to school cafeterias and neighborhood markets - our version is built for hot afternoons along the Sandy river.

The tradition traces back to Japan, where chilled somen has long been a summer staple and is famously enjoyed as nagashi somen - ice cold noodles flowing through bamboo flumes, caught with chopsticks before being dipped into a light broth.

Tender somen noodles, char siu smoked tofu, cucumber sunomono, julienne carrot, watermelon radish, marinated egg, narutomaki and sesame furikake are finished with a light, chilled dashi broth.

Refreshing enough to cool you down, satisfying enough to be a meal on its own, or the perfect companion to one of our smoky barbecue sandwiches and an ice-cold Oregon beer.

Come grab a bowl and hit the river. Then come back for a soft serve sundae. Weโ€™re open 11-5.โœŒ๏ธ
๐—˜๐—œ๐—š๐—›๐—ง ๐—ฌ๐—˜๐—”๐—ฅ๐—ฆ. ๐—ข๐—ก๐—˜ ๐—•๐—œ๐—š ๐—•๐—œ๐—ฅ๐—ง๐—›๐——๐—”๐—ฌ ๐—•๐—•๐—ค. Join us ๐—ฆ๐—จ๐—ก๐——๐—”๐—ฌ ๐—˜๐—œ๐—š๐—›๐—ง ๐—ฌ๐—˜๐—”๐—ฅ๐—ฆ. ๐—ข๐—ก๐—˜ ๐—•๐—œ๐—š ๐—•๐—œ๐—ฅ๐—ง๐—›๐——๐—”๐—ฌ ๐—•๐—•๐—ค.

Join us ๐—ฆ๐—จ๐—ก๐——๐—”๐—ฌ, ๐—๐—จ๐—Ÿ๐—ฌ ๐Ÿญ๐Ÿฎ๐—ง๐—› for our annual Birthday BBQ.

Weโ€™re firing up the grill for a day of one-day-only specials, anniversary treats, and music all afternoon.

๐Ÿ” Our friends @Champs_Burger are grilling up a Sugarpine-exclusive ๐—›๐—จ๐—Ÿ๐—œ ๐—›๐—จ๐—Ÿ๐—œ ๐—–๐—›๐—˜๐—˜๐—ฆ๐—˜๐—•๐—จ๐—ฅ๐—š๐—˜๐—ฅ
๐Ÿจ๐Ÿฅค $๐Ÿด ๐˜€๐—น๐˜‚๐˜€๐—ต๐—ถ๐—ฒ๐˜€ ๐—ฎ๐—ป๐—ฑ ๐˜€๐˜‚๐—ป๐—ฑ๐—ฎ๐—ฒ๐˜€ ๐—ฎ๐—น๐—น ๐—ฑ๐—ฎ๐˜†
๐ŸŽถ ๐——๐—๐˜€ @revshines ๐—ฎ๐—ป๐—ฑ @izm1 ๐˜€๐—ฝ๐—ถ๐—ป๐—ป๐—ถ๐—ป๐—ด ๐—ณ๐—ฟ๐—ผ๐—บ ๐Ÿญ๐Ÿฎโ€“๐Ÿฐ ๐—ฃ๐— 

No tickets. No reservations. Just come through, grab some snacks, and hit the river.

Save the dateโ€”we canโ€™t wait to celebrate with you.
And give @champsburger @revshines and @izm1 a follow while you at it! See you soon.โœŒ๏ธ
๐Ÿ’ THE NW CHERRY TRAIL STARTS NOW. Cherry season h ๐Ÿ’ THE NW CHERRY TRAIL STARTS NOW.

Cherry season has officially arrived, and for the entire month of July, five of our favorite ice cream shops are celebrating the Northwestโ€™s sweetest harvest with us, featuring brand-new, limited-edition desserts.

Grab a Trail Map, chart your course, and follow the NW Cherry Trail to:

๐Ÿ’ Sugarpine Drive-In
๐Ÿ’ @katesicecream 
๐Ÿ’ @pinologelato 
๐Ÿ’ @cornetcustard 
๐Ÿ’ @cloudcityicecream
๐Ÿ’ @icequeenpdx

๐‘บ๐‘พ๐‘ฐ๐‘ท๐‘ฌ ๐‘ญ๐‘ถ๐‘น ๐‘ด๐‘ถ๐‘น๐‘ฌ ๐‘ซ๐‘ฌ๐‘ป๐‘จ๐‘ฐ๐‘ณ๐‘บ

Visit each stop, collect a stamp along the way, and complete the trail for a chance to win a @NorthwestCherries prize pack (deliver your completed trail map to any of the participating shops).

Weโ€™re proud to be partnering with @NorthwestCherries to celebrate one of the Pacific Northwestโ€™s signature summer crops. Grown throughout the Northwest and harvested for just a short window each year, fresh cherries are one of those ingredients that simply taste like summer. Sweet, vibrant, and packed with antioxidants, theyโ€™re at their absolute best right now.

Our stop on the trail is the CHERRY COLADA PARFAIT โ€” vanilla soft serve layered with rum cherry preserves, creamy haupia blossoms, grilled pineapple and toasted coconut; garnished with a fresh cherry and tiki umbrella. Itโ€™s inspired by the classic piรฑa colada cocktail and the pineapple upside down cake, remixed and reimagined with peak-season Northwest cherries.

The Cherry Colada Parfait is available all month long, but donโ€™t stop here. Every shop has dreamed up something completely different, making this one of the most delicious ways to explore Portland this summer.

๐Ÿ—บ๏ธ Follow the trail.โ€จ๐Ÿ’ Collect the desserts.โ€จโ˜€๏ธ Celebrate cherry season.
See you on the trail.โœŒ๏ธ
ONCE IN A BLUE MOON ๐Ÿซ๐ŸŒ™๐ŸŠ Only once in a blue moon ONCE IN A BLUE MOON ๐Ÿซ๐ŸŒ™๐ŸŠ

Only once in a blue moon does a sundae this good come aroundโ€ฆ Blueberry + ube sorbet swirled with creamy coconut-vanilla soft serve, bright calamansi-orange curd, fresh blueberries, fluffy blueberry meringue clouds, and ube cake moons.

Inspired by the vibrant flavors and playful spirit of Filipino desserts, itโ€™s colorful, tropical, and full of whimsy.

Luckily, this one sticks around all summer, and itโ€™s fully PLANT-BASED too. Come try one today.โ˜€๏ธ
TROPICAL VACAY ๐ŸŒด Every summer, the Sandy River re TROPICAL VACAY ๐ŸŒด

Every summer, the Sandy River reveals its beaches. As the water drops, sandy banks and gravel bars emerge, drawing people from across the region to swim, float, picnic, and spend long days outside. That staycation spirit, and the beauty of an Oregon summer, inspire this seasonโ€™s menu.

Whether youโ€™re on a tropical beach or along the banks of the Sandy River, the best hot-weather meals bring together fresh fruit, smoky grills, cold drinks, bright acidity, bold spice, and warm hospitality. This season, we looked to the cuisines of ๐—›๐—ฎ๐˜„๐—ฎ๐—ถสป๐—ถ, ๐— ๐—ฒ๐˜…๐—ถ๐—ฐ๐—ผ, ๐—–๐˜‚๐—ฏ๐—ฎ, ๐—ฃ๐˜‚๐—ฒ๐—ฟ๐˜๐—ผ ๐—ฅ๐—ถ๐—ฐ๐—ผ, ๐˜๐—ต๐—ฒ ๐—–๐—ฎ๐—ฟ๐—ถ๐—ฏ๐—ฏ๐—ฒ๐—ฎ๐—ป, ๐˜๐—ต๐—ฒ ๐—ฃ๐—ต๐—ถ๐—น๐—ถ๐—ฝ๐—ฝ๐—ถ๐—ป๐—ฒ๐˜€, ๐—ฎ๐—ป๐—ฑ ๐—•๐—ฟ๐—ฎ๐˜‡๐—ถ๐—น, where those ideas come to life in their own unique ways.

๐Ÿ‘‰ ๐—ฆ๐˜„๐—ถ๐—ฝ๐—ฒ ๐˜๐—ต๐—ฟ๐—ผ๐˜‚๐—ด๐—ต ๐—ณ๐—ผ๐—ฟ ๐—ฎ ๐—ฐ๐—น๐—ผ๐˜€๐—ฒ๐—ฟ ๐—น๐—ผ๐—ผ๐—ธ ๐—ฎ๐˜ ๐˜๐—ต๐—ฒ ๐—ฝ๐—น๐—ฎ๐—ฐ๐—ฒ๐˜€, ๐˜๐—ฟ๐—ฎ๐—ฑ๐—ถ๐˜๐—ถ๐—ผ๐—ป๐˜€, ๐—ฎ๐—ป๐—ฑ ๐—ณ๐—น๐—ฎ๐˜ƒ๐—ผ๐—ฟ๐˜€ ๐˜๐—ต๐—ฎ๐˜ ๐—ต๐—ฒ๐—น๐—ฝ๐—ฒ๐—ฑ ๐˜€๐—ต๐—ฎ๐—ฝ๐—ฒ โ€œ๐—ง๐—ฟ๐—ผ๐—ฝ๐—ถ๐—ฐ๐—ฎ๐—น ๐—ฉ๐—ฎ๐—ฐ๐—ฎ๐˜†โ€.
๐™Š๐™๐™€๐™‚๐™Š๐™‰ ๐™Ž๐™๐™ˆ๐™ˆ๐™€๐™ ๐™„๐™Ž ๐™ƒ๐™€๐™๐™€, and so is our new menu! A l ๐™Š๐™๐™€๐™‚๐™Š๐™‰ ๐™Ž๐™๐™ˆ๐™ˆ๐™€๐™ ๐™„๐™Ž ๐™ƒ๐™€๐™๐™€, and so is our new menu! A little vacation energy for hot days on the banks of the Sandy River...

This seasonโ€™s ๐—ง๐—ฅ๐—ข๐—ฃ๐—œ๐—–๐—”๐—Ÿ ๐—ฉ๐—”๐—–๐—”๐—ฌ ๐— ๐—˜๐—ก๐—จ is inspired by some of our favorite hot-weather food culturesโ€”๐—›๐—ฎ๐˜„๐—ฎ๐—ถสป๐—ถ, ๐— ๐—ฒ๐˜…๐—ถ๐—ฐ๐—ผ, ๐˜๐—ต๐—ฒ ๐—–๐—ฎ๐—ฟ๐—ถ๐—ฏ๐—ฏ๐—ฒ๐—ฎ๐—ป, ๐˜๐—ต๐—ฒ ๐—ฃ๐—ต๐—ถ๐—น๐—ถ๐—ฝ๐—ฝ๐—ถ๐—ป๐—ฒ๐˜€, ๐—ฎ๐—ป๐—ฑ ๐—•๐—ฟ๐—ฎ๐˜‡๐—ถ๐—น. Think beach cookouts, roadside fruit stands, tropical flavors, colorful soft serve, cold drinks, smoked meats, and peak-season produce. Itโ€™s the kind of food we want to eat after a hike, a bike ride, or a long day on the river.

Youโ€™ll find Northwest cherries, peaches, berries, tomatoes, corn, and fresh herbs paired with ingredients like guava, pineapple, passion fruit, calamansi, coconut, chamoy, and ube.

Over the next few months weโ€™ll be celebrating Northwest Cherry season, rolling out new collaborations, hosting our 8th Anniversary BBQ, pouring all the margarita slushies, and making the most of the best time of year to enjoy the Columbia River Gorge.

๐—ฆ๐—ฒ๐—ฒ ๐˜†๐—ผ๐˜‚ ๐—ฎ๐˜ ๐˜๐—ต๐—ฒ ๐—ฑ๐—ฟ๐—ถ๐˜ƒ๐—ฒ-๐—ถ๐—ป.

๐˜š๐˜ถ๐˜ฃ๐˜ด๐˜ค๐˜ณ๐˜ช๐˜ฃ๐˜ฆ ๐˜ต๐˜ฐ ๐˜ฐ๐˜ถ๐˜ณ ๐˜ฏ๐˜ฆ๐˜ธ๐˜ด๐˜ญ๐˜ฆ๐˜ต๐˜ต๐˜ฆ๐˜ณ ๐˜ข๐˜ต ๐˜ต๐˜ฉ๐˜ฆ ๐˜ญ๐˜ช๐˜ฏ๐˜ฌ ๐˜ช๐˜ฏ ๐˜ฃ๐˜ช๐˜ฐ ๐˜ต๐˜ฐ ๐˜ด๐˜ต๐˜ข๐˜บ ๐˜ถ๐˜ฑ ๐˜ต๐˜ฐ ๐˜ฅ๐˜ข๐˜ต๐˜ฆ ๐˜ฐ๐˜ฏ ๐˜ฆ๐˜ท๐˜ฆ๐˜ฏ๐˜ต๐˜ด, ๐˜ค๐˜ฐ๐˜ญ๐˜ญ๐˜ข๐˜ฃ๐˜ฐ๐˜ณ๐˜ข๐˜ต๐˜ช๐˜ฐ๐˜ฏ๐˜ด, ๐˜ฎ๐˜ฆ๐˜ฏ๐˜ถ ๐˜ด๐˜ฑ๐˜ฆ๐˜ค๐˜ช๐˜ข๐˜ญ๐˜ด, ๐˜ข๐˜ฏ๐˜ฅ ๐˜ฆ๐˜ท๐˜ฆ๐˜ณ๐˜บ๐˜ต๐˜ฉ๐˜ช๐˜ฏ๐˜จ ๐˜ฉ๐˜ข๐˜ฑ๐˜ฑ๐˜ฆ๐˜ฏ๐˜ช๐˜ฏ๐˜จ ๐˜ข๐˜ต ๐˜š๐˜ถ๐˜จ๐˜ข๐˜ณ๐˜ฑ๐˜ช๐˜ฏ๐˜ฆ ๐˜ต๐˜ฉ๐˜ช๐˜ด ๐˜ด๐˜ฆ๐˜ข๐˜ด๐˜ฐ๐˜ฏ. โœŒ๏ธ
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—ก๐—˜ - โ€œ๐—š๐—”๐—ง๐—› 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—ก๐—˜ - โ€œ๐—š๐—”๐—ง๐—›๐—˜๐—ฅโ€

Nature can be the destination. Or it can be the backdrop for a shared meal, good conversation, and taking care of your people.

A friendsโ€™ weekend at Lost Lake reminded us that:
โ€ข the best memories donโ€™t make themselves
โ€ข community starts with showing up
โ€ข and food tastes better outside

Happy Solstice yaโ€™ll. Donโ€™t let another Oregon summer pass you by. โœŒ๏ธ
๐ŸŽฅ: @robertjhill

Big thanks to @goodcoffeepnw and @deadstockcoffee for the brews.

Nature Club gear and Sugarpine Goods available at the drive-in and at sugarpinegoods.com.
๐—›๐—˜๐—ฅ๐—˜โ€™๐—ฆ ๐—ง๐—ข ๐—ข๐—ฅ๐—˜๐—š๐—ข๐—ก ๐—š๐—ฅ๐—œ๐—Ÿ๐—Ÿ ๐—ฆ๐—˜๐—”๐—ฆ๐—ข๐—ก. Whether youโ€™re coo ๐—›๐—˜๐—ฅ๐—˜โ€™๐—ฆ ๐—ง๐—ข ๐—ข๐—ฅ๐—˜๐—š๐—ข๐—ก ๐—š๐—ฅ๐—œ๐—Ÿ๐—Ÿ ๐—ฆ๐—˜๐—”๐—ฆ๐—ข๐—ก.

Whether youโ€™re cooking by the lake, at camp, or in the backyard, our ๐—ก๐—ข๐—ฅ๐—ง๐—›๐—ช๐—˜๐—ฆ๐—ง ๐—š๐—ฅ๐—œ๐—Ÿ๐—Ÿ ๐—ฃ๐—”๐—–๐—ž is built for Summer.

Just in time for Fatherโ€™s Day, the grill pack is stocked with two of our favorite tools for cooking outdoors: ๐—ฆ๐—ช๐—˜๐—˜๐—ง ๐—ฆ๐— ๐—ข๐—ž๐—˜ ๐—•๐—•๐—ค ๐—ฆ๐—”๐—จ๐—–๐—˜ and ๐—ก๐—ข๐—ฅ๐—ง๐—›๐—ช๐—˜๐—ฆ๐—ง ๐—ช๐—ข๐—ก๐——๐—˜๐—ฅ ๐—ฅ๐—จ๐—• (handmade with @goodcoffeepnw Spectrum Blend and @landmasswines pinot noir powder).

From our signature ๐—ฅ๐—ถ๐˜ƒ๐—ฒ๐—ฟ๐˜€๐—ถ๐—ฑ๐—ฒ ๐—ฅ๐—ถ๐—ฏ๐—ฒ๐˜†๐—ฒ (recipe card included) and cedar plank salmon, to smoky pulled pork and grilled summer vegetables, these barbecue staples make it easy to turn simple ingredients into memorable meals.

Available now at the drive-in, @newseasonsmarket and at sugarpinegoods.com (link in bio).

๐™๐™Š๐™ ๐™๐™ƒ๐™€ ๐™ˆ๐™€๐˜ผ๐™‡๐™Ž ๐™”๐™Š๐™โ€™๐™‡๐™‡ ๐™๐™€๐™ˆ๐™€๐™ˆ๐˜ฝ๐™€๐™.
๐‘ป๐‘ฏ๐‘ฌ ๐‘บ๐‘ผ๐‘ฎ๐‘จ๐‘น๐‘ท๐‘ฐ๐‘ต๐‘ฌ ๐‘ช๐‘จ๐‘ฌ๐‘บ๐‘จ๐‘น @groundworkorganics romaine, ๐‘ป๐‘ฏ๐‘ฌ ๐‘บ๐‘ผ๐‘ฎ๐‘จ๐‘น๐‘ท๐‘ฐ๐‘ต๐‘ฌ ๐‘ช๐‘จ๐‘ฌ๐‘บ๐‘จ๐‘น
@groundworkorganics romaine, radicchio, and baby kale with marinated summer squash, spring onion caesar dressing, red curry sourdough croutons, and shaved pecorino fresco (option to add a side of poached shrimp).

Fresh, bright, and right at home on a sunny afternoon in the Gorge.

The Sandy is the place to be this weekend, and parking in Glenn Otto Community Park is limited, so we recommend carpooling when you can or taking the #troutroute with @sasquatchshuttlepnw from the Columbia Gorge Outlets.

See you at the river. โœŒ๏ธ๐Ÿฅ—
๐Ÿ‘จโ€๐Ÿณ: @dustest
Spring has been good to us. Weโ€™ve got a little ov Spring has been good to us.

Weโ€™ve got a little over a week left of our Garden Party Menu before we make the switch to Summer. A few favorites are headed out, and weโ€™re getting ready to roll out a menu inspired by tropical vacations, beach days, and long afternoons by the water.

Itโ€™s going to be hot on the Sandy River this weekend. Come grab a soft serve sundae, a cold drink, or a picnic lunch. Weโ€™ve got plenty of ways to cool off.

Open Wednesday thru Monday, 11โ€“5. See you soon.โœŒ๏ธ
Our June collaboration with @tope_pdx at the @theh Our June collaboration with @tope_pdx at the @thehoxtonhotel and chef Adรกn Fausto is one you wonโ€™t want to miss. ๐Ÿ“๐ŸŒฝ๐ŸŒถ๏ธ

Adรกn, best known for his Mariscos con Onda popups, has built a reputation for bold Mexican flavors that have had Portland chasing his food across the city. For this collaboration, we traded tacos and sundaes.

๐—”๐˜ ๐—ฆ๐˜‚๐—ด๐—ฎ๐—ฟ๐—ฝ๐—ถ๐—ป๐—ฒ:
๐Ÿฆ ๐—ง๐—ผ๐—ฝ๐—ฒโ€™๐˜€ โ€œ๐— ๐—ฎ๐—ฐ๐—ต๐—ฎ ๐˜† ๐— ๐—ฎ๐—ถ๐˜‡โ€ ๐—–๐—ต๐—ฒ๐—ณ ๐—ฆ๐˜‚๐—ป๐—ฑ๐—ฎ๐—ฒ โ€” dark chocolate soft serve, strawberry-hibiscus and peanut salsa macha, toasted masa custard, and a blue corn tuile made with @threesisterspdx masa.

๐—”๐˜ ๐—ง๐—ผ๐—ฝ๐—ฒ:
๐ŸŒฎ ๐—ง๐—ต๐—ฒ ๐—ฆ๐˜‚๐—ด๐—ฎ๐—ฟ๐—ฝ๐—ถ๐—ป๐—ฒ ๐—•๐—•๐—ค ๐—–๐—ต๐—ถ๐—ฐ๐—ธ๐—ฒ๐—ป ๐—ง๐—ฎ๐—ฐ๐—ผ โ€” NW Wonder rubbed and smoked chicken, chipotle pickled onion, Hood strawberry pico, and white barbecue sauce on a blue corn tortilla.

๐—™๐—ฟ๐—ฒ๐˜€๐—ต ๐—›๐—ผ๐—ผ๐—ฑ ๐˜€๐˜๐—ฟ๐—ฎ๐˜„๐—ฏ๐—ฒ๐—ฟ๐—ฟ๐—ถ๐—ฒ๐˜€. ๐—ฆ๐—บ๐—ผ๐—ธ๐˜† ๐—ฐ๐—ต๐—ถ๐—น๐—ถ๐—ฒ๐˜€. ๐—›๐—ฒ๐—ถ๐—ฟ๐—น๐—ผ๐—ผ๐—บ ๐—ฐ๐—ผ๐—ฟ๐—ป. The flavors of late spring interpreted two different ways.

Rooftop tacos in the city. Soft serve in the Gorge.
Get both while theyโ€™re here. โœŒ๏ธ
๐ŸŽ ๐—ง๐—ต๐—ฒ ๐—ฟ๐—ฒ๐˜๐˜‚๐—ฟ๐—ป ๐—ผ๐—ณ ๐—˜๐—Ÿ ๐—š๐—”๐—จ๐—–๐—›๐—ข. Smoked beef tri-tip ru ๐ŸŽ ๐—ง๐—ต๐—ฒ ๐—ฟ๐—ฒ๐˜๐˜‚๐—ฟ๐—ป ๐—ผ๐—ณ ๐—˜๐—Ÿ ๐—š๐—”๐—จ๐—–๐—›๐—ข.

Smoked beef tri-tip rubbed with our signature NW Wonder Rub, piled high and layered with horseradish crema, pickled red onions, smoked peppers, arugula and chimichurri on a @grandcentralbakery potato bun.

Named for the gauchos and vaqueros who built a culture around cattle, fire, and the open range, El Gaucho tips its hat to the traditions that gave us Santa Maria barbecue and some of the finest beef cookery in the Americas.

Smoky. Herbaceous. Tangy. Tender.

One of our most-requested seasonal sandwiches is back at the drive-in for the next three weeks.

Saddle up. Weโ€™re open Wednesday thru Monday 11 to 5. โœŒ๏ธ

#sugarpinedrivein #elgaucho #santamariatritip #columbiarivergorge #youaresogorge
๐—ง๐—ต๐—ฒ ๐—ฟ๐—ผ๐—ฎ๐—ฑ ๐˜๐—ผ ๐˜€๐˜‚๐—บ๐—บ๐—ฒ๐—ฟ ๐—ด๐—ฒ๐˜๐˜€ ๐—ฎ ๐—น๐—ถ๐˜๐˜๐—น๐—ฒ ๐˜€๐˜„๐—ฒ๐—ฒ๐˜๐—ฒ๐—ฟ ๐˜๐—ผ๐—ฑ๐—ฎ๐˜† โ€” ๐˜ ๐—ง๐—ต๐—ฒ ๐—ฟ๐—ผ๐—ฎ๐—ฑ ๐˜๐—ผ ๐˜€๐˜‚๐—บ๐—บ๐—ฒ๐—ฟ ๐—ด๐—ฒ๐˜๐˜€ ๐—ฎ ๐—น๐—ถ๐˜๐˜๐—น๐—ฒ ๐˜€๐˜„๐—ฒ๐—ฒ๐˜๐—ฒ๐—ฟ ๐˜๐—ผ๐—ฑ๐—ฎ๐˜† โ€” ๐˜๐˜„๐—ผ ๐—ป๐—ฒ๐˜„ ๐˜€๐˜‚๐—ป๐—ฑ๐—ฎ๐—ฒ๐˜€ ๐—ต๐—ฎ๐˜ƒ๐—ฒ ๐—ฎ๐—ฟ๐—ฟ๐—ถ๐˜ƒ๐—ฒ๐—ฑ ๐—ฎ๐˜ ๐˜๐—ต๐—ฒ ๐—ฑ๐—ฟ๐—ถ๐˜ƒ๐—ฒ-๐—ถ๐—ป.

๐ŸŒˆ ๐Ÿฅญ๐Ÿฅฅ ๐™๐˜ผ๐™„๐™‰๐˜ฝ๐™Š๐™’ ๐˜ฝ๐™๐™„๐™๐™€ ๐™‹๐˜ผ๐™๐™๐˜ผ๐™„๐™
Inspired by Pride Month and the spirit of self-expression, visibility, and joy. Layers of vanilla soft serve, rainbow sherbet bites, ube sago, mango, and pandan candied coconut. Weโ€™re donating $1 from every Rainbow Brite sold throughout June to Pride Northwest.

๐Ÿ“๐ŸŒฝ๐ŸŒถ๏ธ๐ŸŒบ ๐™๐™ƒ๐™€ ๐™๐™Š๐™‹๐™€ ๐˜พ๐™ƒ๐™€๐™ ๐™Ž๐™๐™‰๐˜ฟ๐˜ผ๐™€ - โ€œ๐™ˆ๐˜ผ๐˜พ๐™ƒ๐˜ผ ๐™” ๐™ˆ๐˜ผ๐™„๐™•โ€
Our June Chef Sundae collaboration with Chef Adรกn Fausto of @tope_pdx. Chocolate soft serve layered with toasted masa pudding, strawberry-hibiscus peanut salsa macha, and a blue masa tuile made with heirloom corn from @threesisterspdx. Rich chocolate, toasted corn, bright fruit, and gentle chile come together in a sundae inspired by the flavors, traditions, and memories that shaped Chef Adรกnโ€™s cooking.

Summer is only a few weeks away. The river is warming up, the days are stretching out, and our tropical vacation-inspired summer menu is right around the corner.

Until then, come enjoy the final stretch of Garden Party season, a couple new sundaes, and some of the best days of the year in the Gorge.

Available now at the drive-in. โœŒ๏ธ

#SugarpineDriveIn #PrideMonth #TopePDX #ColumbiaRiverGorge #PortlandFood
๐‘ถ๐‘น๐‘ฌ๐‘ฎ๐‘ถ๐‘ต ๐‘บ๐‘ป๐‘น๐‘จ๐‘พ๐‘ฉ๐‘ฌ๐‘น๐‘น๐’€ ๐‘บ๐‘ฌ๐‘จ๐‘บ๐‘ถ๐‘ต ๐‘ฐ๐‘บ ๐‘ฏ๐‘ฌ๐‘น๐‘ฌ Our Roasted Stra ๐‘ถ๐‘น๐‘ฌ๐‘ฎ๐‘ถ๐‘ต ๐‘บ๐‘ป๐‘น๐‘จ๐‘พ๐‘ฉ๐‘ฌ๐‘น๐‘น๐’€ ๐‘บ๐‘ฌ๐‘จ๐‘บ๐‘ถ๐‘ต ๐‘ฐ๐‘บ ๐‘ฏ๐‘ฌ๐‘น๐‘ฌ

Our Roasted Strawberry Sundae Sauce starts with the best Columbia River Gorge strawberries, slowly roasted with fresh lemon to concentrate their flavor before being blended into a rich fruit sauce that captures the flavor of late Spring in Oregon.

Itโ€™s so good on ice cream, but thatโ€™s just the beginning. Swirl it into lemonade (we use it in our Roasted Strawberry Lemonade at the drive-in), fold it into whipped cream or cold foam, blend it into an ice cream base, drizzle it over cheesecake or shortcake, or stir a little miso into it and brush it onto grilled chicken or pork on the grill.

And if youโ€™re celebrating strawberry season with us at the drive-in, donโ€™t miss our seasonal Strawberry Sorbet Soft Serve while itโ€™s around.

Find our Roasted Strawberry Sundae Sauce at natural markets in Oregon, online at Sugarpinegoods.com; or come grab a jar or sauce trio at the drive-in and make the most of strawberry season while it lasts.

#OregonStrawberries #ColumbiaRiverGorge #NewSeasonsMarket #MarketOfChoice #TillamookCreamery
Next week weโ€™re kicking off a month-long collabora Next week weโ€™re kicking off a month-long collaboration with @Tope_PDX โ€” the rooftop taqueria at @thehoxtonhotel in Old Town โ€” and chef Adรกn Fausto (@mrpicklestastygoodness). ๐ŸŒฝ๐Ÿ“๐ŸŒถ๏ธ

Adรกn, best known for his Mariscos con Onda popups, has become one of the most exciting voices in Portlandโ€™s Mexican food scene โ€” bringing together coastal Mexican cooking, open-fire flavor, and the kind of bold, craveable food thatโ€™s had people chasing his food across the city. At Tope, that same energy powers a taco program that goes toe-to-toe with some of the best in Portland.

So for June, we traded tacos and sundaes.
๐—”๐—ง ๐—ฆ๐—จ๐—š๐—”๐—ฅ๐—ฃ๐—œ๐—ก๐—˜:๐Ÿฆ ๐—ง๐—ผ๐—ฝ๐—ฒโ€™๐˜€ โ€œ๐— ๐—ฎ๐—ฐ๐—ต๐—ฎ ๐˜† ๐— ๐—ฎ๐—ถ๐˜‡โ€ ๐—–๐—ต๐—ฒ๐—ณ ๐—ฆ๐˜‚๐—ป๐—ฑ๐—ฎ๐—ฒ... a sundae parfait with dark chocolate soft serve, strawberry-hibiscus and peanut salsa macha, toasted masa custard, and a blue corn tuile made with @threesisterspdx masa.

๐—”๐—ง ๐—ง๐—ข๐—ฃ๐—˜:๐ŸŒฎ ๐—ง๐—ต๐—ฒ ๐—ฆ๐˜‚๐—ด๐—ฎ๐—ฟ๐—ฝ๐—ถ๐—ป๐—ฒ ๐—•๐—•๐—ค ๐—–๐—ต๐—ถ๐—ฐ๐—ธ๐—ฒ๐—ป ๐—ง๐—ฎ๐—ฐ๐—ผ... from chefs Jordan Cassel and Ryan Hawkins โ€” NW Wonder rubbed and smoked chicken with chipotle pickled onion, Hood strawberry pico, and blanco BBQ sauce.

๐—ง๐—ต๐—ฒ ๐˜๐—ฎ๐—ฐ๐—ผ ๐—น๐—ฎ๐˜‚๐—ป๐—ฐ๐—ต๐—ฒ๐˜€ ๐—ง๐˜‚๐—ฒ๐˜€๐—ฑ๐—ฎ๐˜†, ๐—๐˜‚๐—ป๐—ฒ ๐Ÿฎ๐—ป๐—ฑ ๐˜„๐—ถ๐˜๐—ต ๐—ฎ ๐—ธ๐—ถ๐—ฐ๐—ธ๐—ผ๐—ณ๐—ณ ๐—ฝ๐—ฎ๐—ฟ๐˜๐˜† ๐—ฎ๐˜ ๐—ง๐—ผ๐—ฝ๐—ฒ ๐—ณ๐—ฟ๐—ผ๐—บ ๐Ÿฐ๐—ฝ๐—บ ๐˜๐—ถ๐—น๐—น ๐—น๐—ฎ๐˜๐—ฒ.

๐—ง๐—ต๐—ฒ ๐˜€๐˜‚๐—ป๐—ฑ๐—ฎ๐—ฒ ๐—น๐—ฎ๐—ป๐—ฑ๐˜€ ๐—ฎ๐˜ ๐—ฆ๐˜‚๐—ด๐—ฎ๐—ฟ๐—ฝ๐—ถ๐—ป๐—ฒ ๐—๐˜‚๐—ป๐—ฒ ๐Ÿฏ๐—ฟ๐—ฑ ๐—ฎ๐—ป๐—ฑ ๐—ฟ๐˜‚๐—ป๐˜€ ๐˜๐—ต๐—ฟ๐—ผ๐˜‚๐—ด๐—ต ๐˜๐—ต๐—ฒ ๐—บ๐—ผ๐—ป๐˜๐—ต ๐—ผ๐—ณ ๐—๐˜‚๐—ป๐—ฒ.

๐—ฅ๐—ผ๐—ผ๐—ณ๐˜๐—ผ๐—ฝ ๐˜๐—ฎ๐—ฐ๐—ผ๐˜€ ๐—ถ๐—ป ๐˜๐—ต๐—ฒ ๐—ฐ๐—ถ๐˜๐˜†. ๐—ฆ๐—ผ๐—ณ๐˜ ๐˜€๐—ฒ๐—ฟ๐˜ƒ๐—ฒ ๐—ผ๐˜‚๐˜ ๐—ถ๐—ป ๐˜๐—ต๐—ฒ ๐—š๐—ผ๐—ฟ๐—ด๐—ฒ.๐—ง๐˜„๐—ผ ๐—ฟ๐—ฒ๐˜€๐˜๐—ฎ๐˜‚๐—ฟ๐—ฎ๐—ป๐˜๐˜€ ๐˜๐—ฟ๐—ฎ๐—ฑ๐—ถ๐—ป๐—ด ๐—ณ๐—น๐—ฎ๐˜ƒ๐—ผ๐—ฟ๐˜€ ๐—ฎ๐—น๐—น ๐—บ๐—ผ๐—ป๐˜๐—ต ๐—น๐—ผ๐—ป๐—ด. โœŒ๏ธ
THE AEGEAN ORZO SALAD ๐ŸŒฟ๐Ÿ‹ Our new salad special is THE AEGEAN ORZO SALAD ๐ŸŒฟ๐Ÿ‹

Our new salad special is inspired by the coastal food traditions surrounding the Aegean Sea, where ingredients like grape leaf, lemon, herbs, greens, cheese, and olive oil show up again and again across Greek, Turkish, and Levantine cooking.

Orzo and fresh spinach with roasted carrot, blanched celery, grape leaf, and spring onion. Served over a preserved lemon avgolemono purรฉe and finished with fresh dill, mint, and parsley, black pepper and cumin-candied walnut and shaved mizithra cheese.

Add a side of grilled chicken and a glass of @landmasswines sparkling rosรฉ. Available now and for the next couple weeks at the drive-in โœŒ๏ธ๐ŸŒž๐Ÿฅ—
๐Ÿ‘จโ€๐Ÿณ: @seanmurnahan
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