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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 11am-5pm. Closed Tuesdays.✌️🌲🍨

SANDY RIVER DAYS ☀️🌊 Feet in the water, cold drin SANDY RIVER DAYS ☀️🌊

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 river’s edge, long afternoons outside with good friends, followed by an early dinner at Sugarpine Drive-In.

Then do it all again tomorrow. ✌️

🏕️ summer improved with @snowpeakportland Low Beach Chairs + Titanium Stacking Mugs

#SugarpineNatureClub #SandyRiver #ColumbiaRiverGorge #SnowPeakUSA
PEAK ALBACORE SEASON IN OREGON 🐟🌲 One more week t PEAK ALBACORE SEASON IN OREGON 🐟🌲

One more week to get our Veracruz-inspired Oregon albacore tuna special — 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 “salsa a la Veracruzana” (made with stewed tomatoes and white wine, briny capers, olives, chiles and flaked albacore), shaved cabbage, tomatillo salsa cruda, jalapeño escabeche, pepita aioli and fresh herbs — bright, spicy, crunchy and perfect for Summer.

At the center of it all is some of the best Oregon albacore we’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.

It’s a seasonal migration that brings them within reach of our coast for a relatively short window each year. And right now, we’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, it’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 line… 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.

It’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
𝗙𝗜𝗘𝗟𝗗 𝗡𝗢𝗧𝗘𝗦 : 𝗦𝗨𝗚𝗔𝗥𝗣𝗜𝗡𝗘 𝗡𝗔𝗧𝗨𝗥𝗘 𝗖𝗟𝗨𝗕 - 𝗔𝗨𝗚𝗨𝗦𝗧 - “𝗙𝗟 𝗙𝗜𝗘𝗟𝗗 𝗡𝗢𝗧𝗘𝗦 : 𝗦𝗨𝗚𝗔𝗥𝗣𝗜𝗡𝗘 𝗡𝗔𝗧𝗨𝗥𝗘 𝗖𝗟𝗨𝗕 - 𝗔𝗨𝗚𝗨𝗦𝗧 - “𝗙𝗟𝗢𝗔𝗧” ☀️💦🛟🍨

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.

🎥: @robertjhill

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

#sugarpinenatureclub #sandyriver #troutroute #sugarpinedrivein
𝗢𝘂𝗿 𝗦𝘂𝗺𝗺𝗲𝗿 𝗦𝘂𝗴𝗮𝗿𝗽𝗶𝗻𝗲 𝗦𝗮𝗹𝗮𝗱, 𝗻𝗲𝘄 𝗮𝗻𝗱 𝗶𝗺𝗽𝗿𝗼𝘃𝗲𝗱 𝘄𝗶𝘁𝗵 𝗢𝘂𝗿 𝗦𝘂𝗺𝗺𝗲𝗿 𝗦𝘂𝗴𝗮𝗿𝗽𝗶𝗻𝗲 𝗦𝗮𝗹𝗮𝗱, 𝗻𝗲𝘄 𝗮𝗻𝗱 𝗶𝗺𝗽𝗿𝗼𝘃𝗲𝗱 𝘄𝗶𝘁𝗵 𝗳𝗮𝗿𝗺 𝗽𝗿𝗼𝗱𝘂𝗰𝗲 𝗳𝗿𝗼𝗺 𝗖𝗿𝗼𝗼𝗸𝗲𝗱 𝗧𝗶𝗻𝗲 𝗙𝗮𝗿𝗺 🥗🌻

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 — all finished with our signature avocado-green goddess dressing.

New this season: we’ve partnered with Saruh Wynes & Bear Carter of 𝗖𝗿𝗼𝗼𝗸𝗲𝗱 𝗧𝗶𝗻𝗲 𝗙𝗮𝗿𝗺, growing right down the road, just east of the Sandy River here in Troutdale. Their Columbia River Gorge–grown produce is already showing up in the salad — red and chioggia beets, shishitos & carrots, alongside shaved zucchini & fennel, Jimmy Nardellos, dragon beans & watermelon radish.

And we’re just getting started — sungolds, sweet corn, habanadas, and more exciting ingredients are coming as the season rolls on. 🌱

Same salad, new surprises every time you order it. Come try one today. ✌️
OREGON ALBACORE TORTA 🐟 This summer’s newest sand OREGON ALBACORE TORTA 🐟

This summer’s newest sandwich (from Chef Jordan Cassel @cookingcassel) celebrates one of the Pacific Northwest’s greatest ingredients through the vibrant coastal flavors of Veracruz.

@trefin_foods grilled Oregon albacore, salsa a la veracruzana, shredded cabbage, salsa crudo, house jalapeño 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 summer’s favorite specials. →

OREGON ALBACORE 🌊

Every summer, schools of albacore migrate into the cold, nutrient-rich waters off the Oregon Coast, where they’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 Northwest’s signature seafoods—and one of summer’s most anticipated catches.

INSPIRED BY THE FLAVORS OF VERACRUZ 🇲🇽

Located along Mexico’s Gulf Coast, Veracruz is one of the country’s oldest port regions, where Indigenous, Spanish, African, Caribbean, and Mediterranean influences have shaped one of Mexico’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? We’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. ☀️

Celebrate the season with our new sandwich and salad specials inspired by the vibrant flavors of Mexico, featuring the very best of Oregon’s summer harvest alongside our Tropical Vacation menu of sundaes, cold bevvies, and frozen treats. See you soon!✌️
THE KAU KAU CHEF SUNDAE: SWEET LADY 🌺🍦 Created wi THE KAU KAU CHEF SUNDAE: SWEET LADY 🌺🍦

Created with Brandon and Tracee Hirahara of @kaukau_pdx, Summer’s Chef Sundae is inspired by one of Hawaiʻi’s most beloved desserts.

Coconut soft serve, lilikoi curd, chewy kulolo, toasted coconut, and crispy kakimochi come together in a sundae that’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 Hawai’i Farmers Union Foundation (@hfuuofficial).

MEET THE CHEFS 👋

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

Both began their culinary careers on Oʻahu before moving to Portland in 2011, training in some of Hawaiʻi’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 🌴

This sundae is inspired by the legendary “Sweet Lady” served at @waiaholepoifactory on Oʻahu’s lush windward coast.

For many people in Hawaiʻi, it’s a destination dessert - a comforting combination of warm kulolo, cool haupia, and bright lilikoi that’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 🥥

🥥 Coconut soft serve inspired by traditional haupia.

🥭 House-made lilikoi (passion fruit) curd.

🌿 Chewy kulolo bites made from kalo (taro), one of Hawaiʻi’s most culturally significant crops.

🥥 Toasted coconut and kakimochi for layers of texture and crunch.

Sweet, tangy, chewy, creamy, and crisp… every bite tells part of the story.

KULOLO 🌿

Kulolo is one of Hawaiʻi’s oldest and most treasured desserts, made by slowly baking freshly grated kalo (taro) with rich coconut milk until it becomes de
“FRUTERO SALAD” Peak Oregon summer, in a bowl. In “FRUTERO SALAD”
Peak Oregon summer, in a bowl.

Inspired by the fruit carts and roadside fruteros of Mexico, this salad celebrates the season when fruit is at its absolute best. Throughout Mexico and Latin America, freshly cut fruit is often served not as dessert, but dressed with chile, lime, herbs, and chamoy—transforming ripe, seasonal produce into something bright, refreshing, and deeply savory.

With first of the season local heirloom tomatoes, sweet Oregon watermelon, cucumber, and pickled jicama are layered with peppery arugula, fresh cilantro, and jalapeño, then dressed with a vibrant hibiscus vinaigrette.

Our house-made chamoy starts with satsuma plums grown here at Sugarpine, blended with Oregon apricots, @northwestcherries and dried stonefruit to create chamoy’s signature balance of sweet, tart, salty, and gentle chile heat. Finished with chili-toasted pumpkin seeds and peanuts, every bite is juicy, crisp, refreshing, and a little spicy.

Available now and for the next few weeks at the drive in. See you soon! ✌️ 🍉🍅🍈🍑🍋‍🟩
𝗪𝗘’𝗥𝗘 𝗛𝗜𝗥𝗜𝗡𝗚 - 𝗔𝗦𝗦𝗜𝗦𝗧𝗔𝗡𝗧 𝗚𝗘𝗡𝗘𝗥𝗔𝗟 𝗠𝗔𝗡𝗔𝗚𝗘𝗥 After mo 𝗪𝗘’𝗥𝗘 𝗛𝗜𝗥𝗜𝗡𝗚 - 𝗔𝗦𝗦𝗜𝗦𝗧𝗔𝗡𝗧 𝗚𝗘𝗡𝗘𝗥𝗔𝗟 𝗠𝗔𝗡𝗔𝗚𝗘𝗥

After more than 7 incredible years with Sugarpine, Chris Ellis will be stepping away from his role as General Manager at the end of the Summer season. We’re so excited to celebrate Chris over the coming weeks and cheer him on as he begins his next adventure.

𝗔𝘀 𝗼𝗻𝗲 𝗰𝗵𝗮𝗽𝘁𝗲𝗿 𝗰𝗼𝗺𝗲𝘀 𝘁𝗼 𝗮 𝗰𝗹𝗼𝘀𝗲, 𝗮𝗻𝗼𝘁𝗵𝗲𝗿 𝗯𝗲𝗴𝗶𝗻𝘀.

We’re looking for an experienced Assistant General Manager to join our leadership team and help shape what’s next for Sugarpine.

Over the past 8 years, Sugarpine has grown into a beloved Pacific Northwest institution, thanks to an amazing team and a supportive community. As we continue to grow, we’re evolving our leadership structure by sharing responsibilities across a collaborative leadership team. It’s an exciting opportunity to help lead a restaurant known for thoughtful hospitality, seasonal cooking, and a team-first culture.

If you’re an experienced hospitality professional who believes in leading with kindness, curiosity, humility, and a genuine love for taking care of people, we’d love to hear from you.

If you know someone who would be a great fit - or if you’ve always dreamed of being part of the Sugarpine team - this could be your opportunity.

𝘼𝙥𝙥𝙡𝙮 𝙩𝙝𝙧𝙤𝙪𝙜𝙝 𝙩𝙝𝙚 𝙡𝙞𝙣𝙠 𝙞𝙣 𝙤𝙪𝙧 𝙗𝙞𝙤.
THREE SISTERS SANDWICH… our signature plant-based THREE SISTERS SANDWICH… our signature plant-based sandwich of the Summer.

Inspired by the Indigenous tradition of the Three Sisters, a companion planting method where corn, beans, and squash have been grown together for centuries, each supporting the others in remarkable ways. It’s a story of reciprocity, abundance, and the idea that what grows together goes together.

We celebrate that tradition and Oregon’s Summer bounty with this sandwich: tajin-spiced heirloom tomatoes, chile-marinated garden beans, chipotle-pickled summer squash, a charred corn “esquites” aioli, crisp green leaf lettuce, fresh shaved summer squash, and a little frito crunch, all on toasted seeded multigrain; our favorite bread from Portland French Bakery.

Bright, hearty, a little smoky, a little spicy, and packed with our favorite Summer flavors. Also available as a rice bowl. Hope to see you at the drive in soon! ✌️
SPICY SALMON POKE BOWL… a Sugarpine summertime cla SPICY SALMON POKE BOWL… a Sugarpine summertime classic.

Every summer, this bowl finds its way back onto the menu. Inspired by beachside poke shacks, Hawaiian fish markets, and the tradition of lomi lomi salmon, it’s one of our favorite ways to celebrate the connection between Hawaiʻi and the Pacific Northwest.

Hawaiian-style salt-cured salmon, grape tomato, cucumber, sweet onion, chili pepper mayo, furikake, bubu arare, toasted nori, and our hearty multigrain rice blend.

The perfect meal after a dip in the Sandy River or a hike through the Gorge. Come get one today, we’re open 11 to 5. ✌️🌴🤙
THE CUBAN PULLED PORK Summer’s pulled pork sandwi THE CUBAN PULLED PORK

Summer’s pulled pork sandwich explores the bold, balanced flavors of Cuban cuisine.

Slow-smoked, mojo-marinated pork layered with our sweet-tangy Havana Gold BBQ sauce, crisp cabbage slaw with ripe papaya, pickled onion, spinach, fresh mint, and ginger-lime vinaigrette, finished with roasted garlic & yucca aioli on an Oyatsupan milk bun.

BOLD FLAVORS, HUMBLE INGREDIENTS

Cuban cuisine tells the story of an island shaped by many influences. Spanish traditions, African techniques, Indigenous ingredients, and generations of resourceful home cooks created a cuisine built on humble ingredients transformed through slow cooking, citrus, garlic, herbs, and bold seasoning. Pork became one of its defining centerpieces, often paired with bright, fresh flavors that cut through its richness. That philosophy inspired this sandwich, where smoke, citrus, herbs, and acidity work together in every bite.

SLOW-SMOKED MOJO PORK

Every pork shoulder is seasoned with our signature pork rub before marinating in a papaya purée. The papaya’s natural enzymes gently tenderize the meat as it absorbs the bright flavors of garlic, oregano, and sour orange. After hours on the rotisserie smoker, the pork is gently braised until fork-tender, pulled by hand, and finished with our house-made sazón-style seasoning.

Our Havana Gold BBQ sauce brings everything together. Made with mustard & honey, ripe papaya, garlic, and our house-made sazón, it’s simmered until silky, then blended into a sweet, tangy, mustard-forward sauce that ties together the smoky pork, fresh slaw, and creamy aioli.

NOT IN THE MOOD FOR A SANDWICH?

Our Cuban Pulled Pork is also available as a rice bowl or salad. The rice bowl starts with our signature eight-grain rice blend, whose nutty flavor and hearty texture pair beautifully with the smoky pork, bold sauces, and bright, herbaceous slaw.

THE PERFECT BUN

Our signature double milk bun, made exclusively for us by our friends at @oyatsupanbakers, is incredibly soft and tender, yet sturdy enough to stand up to smoky mojo pork, crisp slaw, roasted garlic & yucca aioli, and our sweet-tangy Havana Gold BBQ sauce from first bite to last.

Messy in all the
Peak @northwestcherries season only comes once a y Peak @northwestcherries season only comes once a year. We built our July sundae around it - and the ultimate summer ice cream crawl to boot. Meet the 𝗖𝗛𝗘𝗥𝗥𝗬 𝗖𝗢𝗟𝗔𝗗𝗔 𝗣𝗔𝗥𝗙𝗔𝗜𝗧. 🍒

𝗩𝗮𝗻𝗶𝗹𝗹𝗮 𝘀𝗼𝗳𝘁 𝘀𝗲𝗿𝘃𝗲 layered with 𝗿𝘂𝗺-𝗰𝗵𝗲𝗿𝗿𝘆 𝗷𝗮𝗺, coconut 𝗵𝗮𝘂𝗽𝗶𝗮 𝗯𝗹𝗼𝘀𝘀𝗼𝗺𝘀, 𝗴𝗿𝗶𝗹𝗹𝗲𝗱 𝗽𝗶𝗻𝗲𝗮𝗽𝗽𝗹𝗲, and golden 𝘁𝗼𝗮𝘀𝘁𝗲𝗱 𝗰𝗼𝗰𝗼𝗻𝘂𝘁, finished with a fresh 𝗡𝗼𝗿𝘁𝗵𝘄𝗲𝘀𝘁 𝗰𝗵𝗲𝗿𝗿𝘆 and a 𝘁𝗶𝗸𝗶 𝘂𝗺𝗯𝗿𝗲𝗹𝗹𝗮.

The idea was simple: take one of the Pacific Northwest’s greatest summer ingredients and build a sundae that feels like a tropical vacation. Inspired by the flavors of a piña colada and the classic pairing of caramelized pineapple and cherries in an upside-down cake, it’s one foot in the islands and one in the orchard.

Better yet, it’s part of the 𝗡𝗼𝗿𝘁𝗵𝘄𝗲𝘀𝘁 𝗖𝗵𝗲𝗿𝗿𝘆 𝗧𝗿𝗮𝗶𝗹 - a month-long celebration of northwest cherries featuring limited edition creations from some of our favorite ice cream shops. Pick up a Cherry Trail postcard, visit every stop, collect stamps, earn an exclusive Cherry Trail prize along the way, and enter to win a Northwest Cherry prize pack at the finish line.

The Cherry Colada Parfait is only here through July, so come celebrate the season while it’s at its sweetest. 🍒🌴

(Plant-based option available)

𝗛𝗘𝗔𝗗𝗦 𝗨𝗣: We’ll be 𝗰𝗹𝗼𝘀𝗲𝗱 𝗻𝗲𝘅𝘁 𝗠𝗼𝗻𝗱𝗮𝘆, 𝗝𝘂𝗹𝘆 𝟮𝟬, and back to regular hours on Wednesday. Plan your Cherry Trail stop accordingly!
SUMMER’S SWEETEST SIDEKICK. 🍪 No matter what brin SUMMER’S SWEETEST SIDEKICK. 🍪

No matter what brings you to Sugarpine, there’s a good chance you’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.

🍒 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.

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

🩷 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 you’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. You’ll find beautiful naturally leavened breads, pastries, cookies, and plenty of reasons to become a fan. We’re grateful to share a little of their work here at Sugarpine this summer. 🍪🌺
8 YEARS… eight years ago we swung open the gates t 8 YEARS… 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.

We’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. We’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 life’s milestones. Along the way, we’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 we’re most proud of isn’t any one sandwich or sundae. It isn’t the lines that never end. It’s the community that’s grown around this little drive-in.

To everyone who’s made the drive, every farmer, fisherman, rancher, forager, baker, brewer, winemaker, artist, musician, photographer, vendor, collaborator, and fellow small business that’s helped shape this place—thank you.

To every person who’s ever worn a Sugarpine apron, thank you. We’ve asked a lot of you over the years because we’ve always believed this place could be something special. Together we’ve built more than a restaurant—we’ve built a place people return to, year after year. Thank you for your hard work, your creativity, and the care you’ve shown every guest who walked through our gates. You’ve each left your mark on this place, and Sugarpine wouldn’t be what it is without you.

Eight years later, we still get excited to swing open the gates every morning. We’re still inspired by the beauty of the Columbia River Gorge. We’re still chasing the very best ingredients we can find. And we’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 don’t take a single visit for granted.

Here’s to eight years, and fingers crossed - to many more. We’ll see you soon at the drive-in. ❤️
“MAUNA LOA” (aka the Volcano Sundae) Summer’s sig “MAUNA LOA” (aka the Volcano Sundae)

Summer’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 Earth’s largest active volcano, this sundae celebrates the landscapes that have shaped Hawaiʻi’s agriculture for generations. Volcanic soils nurture everything from world-famous Kona coffee to macadamias, while the islands’ vibrant food culture reflects the many communities that have made Hawaiʻi home. This sundae draws inspiration from both—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! 🤙 🌋🍨
BORICUA BBQ CHICKEN… our newest sandwich special i BORICUA BBQ CHICKEN… 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 isleño 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 Taíno, Spanish, and West African traditions. Inspired by some of the island’s most iconic flavors—guava, sofrito, beans, mojo, and plantains—we brought them together in a non-traditional smoked barbecue sandwich that’s full of flavor.

Smoky. Bright. Sweet. Tangy. Crunchy.

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

👨‍🍳: @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 Hawaiʻi. 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. We’re open 11-5.✌️
𝗘𝗜𝗚𝗛𝗧 𝗬𝗘𝗔𝗥𝗦. 𝗢𝗡𝗘 𝗕𝗜𝗚 𝗕𝗜𝗥𝗧𝗛𝗗𝗔𝗬 𝗕𝗕𝗤. Join us 𝗦𝗨𝗡𝗗𝗔𝗬 𝗘𝗜𝗚𝗛𝗧 𝗬𝗘𝗔𝗥𝗦. 𝗢𝗡𝗘 𝗕𝗜𝗚 𝗕𝗜𝗥𝗧𝗛𝗗𝗔𝗬 𝗕𝗕𝗤.

Join us 𝗦𝗨𝗡𝗗𝗔𝗬, 𝗝𝗨𝗟𝗬 𝟭𝟮𝗧𝗛 for our annual Birthday BBQ.

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

🍔 Our friends @Champs_Burger are grilling up a Sugarpine-exclusive 𝗛𝗨𝗟𝗜 𝗛𝗨𝗟𝗜 𝗖𝗛𝗘𝗘𝗦𝗘𝗕𝗨𝗥𝗚𝗘𝗥
🍨🥤 $𝟴 𝘀𝗹𝘂𝘀𝗵𝗶𝗲𝘀 𝗮𝗻𝗱 𝘀𝘂𝗻𝗱𝗮𝗲𝘀 𝗮𝗹𝗹 𝗱𝗮𝘆
🎶 𝗗𝗝𝘀 @revshines 𝗮𝗻𝗱 @izm1 𝘀𝗽𝗶𝗻𝗻𝗶𝗻𝗴 𝗳𝗿𝗼𝗺 𝟭𝟮–𝟰 𝗣𝗠

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

Save the date—we can’t wait to celebrate with you.
And give @champsburger @revshines and @izm1 a follow while you at it! See you soon.✌️
🍒 THE NW CHERRY TRAIL STARTS NOW. Cherry season h 🍒 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 Northwest’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:

🍒 Sugarpine Drive-In
🍒 @katesicecream 
🍒 @pinologelato 
🍒 @cornetcustard 
🍒 @cloudcityicecream
🍒 @icequeenpdx

𝑺𝑾𝑰𝑷𝑬 𝑭𝑶𝑹 𝑴𝑶𝑹𝑬 𝑫𝑬𝑻𝑨𝑰𝑳𝑺

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).

We’re proud to be partnering with @NorthwestCherries to celebrate one of the Pacific Northwest’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, they’re at their absolute best right now.

Our stop on the trail is the CHERRY COLADA PARFAIT — vanilla soft serve layered with rum cherry preserves, creamy haupia blossoms, grilled pineapple and toasted coconut; garnished with a fresh cherry and tiki umbrella. It’s inspired by the classic piña 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 don’t stop here. Every shop has dreamed up something completely different, making this one of the most delicious ways to explore Portland this summer.

🗺️ Follow the trail.
🍒 Collect the desserts.
☀️ Celebrate cherry season.
See you on the trail.✌️
ONCE IN A BLUE MOON 🫐🌙🍊 Only once in a blue moon ONCE IN A BLUE MOON 🫐🌙🍊

Only once in a blue moon does a sundae this good come around… 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, it’s colorful, tropical, and full of whimsy.

Luckily, this one sticks around all summer, and it’s fully PLANT-BASED too. Come try one today.☀️
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