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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. Open Wed-Mon 11-5, Closed Tuesdays #aapiowned #womanowned๐ŸŒฒ๐Ÿฆ

๐—›๐—ผ๐˜ ๐—ฐ๐—ผ๐—ฐ๐—ผ๐—ฎ. ๐—ง๐—ผ๐—ฎ๐˜€๐˜๐—ฒ๐—ฑ ๐—บ๐—ฎ๐—ฟ๐˜€๐—ต๐—บ๐—ฎ๐—น๐—น๐—ผ๐˜„. ๐—ช๐—ฎ๐—ฟ๐—บ ๐—ฐ๐—ต๐—ผ๐—ฐ๐—ผ๐—น๐—ฎ๐˜๐—ฒ ๐—บ๐—ผ๐—ฐ ๐—›๐—ผ๐˜ ๐—ฐ๐—ผ๐—ฐ๐—ผ๐—ฎ. ๐—ง๐—ผ๐—ฎ๐˜€๐˜๐—ฒ๐—ฑ ๐—บ๐—ฎ๐—ฟ๐˜€๐—ต๐—บ๐—ฎ๐—น๐—น๐—ผ๐˜„.
๐—ช๐—ฎ๐—ฟ๐—บ ๐—ฐ๐—ต๐—ผ๐—ฐ๐—ผ๐—น๐—ฎ๐˜๐—ฒ ๐—บ๐—ผ๐—ฐ๐—ต๐—ถ ๐—ฐ๐—ผ๐—ผ๐—ธ๐—ถ๐—ฒ ๐˜„๐—ถ๐˜๐—ต ๐—ฝ๐—ฒ๐—ฝ๐—ฝ๐—ฒ๐—ฟ๐—บ๐—ถ๐—ป๐˜.
Join us for rainy-day comforts, here on the banks of the Sandy. 

#sugarpinedrivein #hotcocoa #peppermintpatty #wintercomforts #columbiarivergorge
A French-Canadian deli classic, reimagined for Pea A French-Canadian deli classic, reimagined for Pear Month: ๐“๐‡๐„ ๐Œ๐Ž๐๐“๐‘๐„๐€๐‹ ๐’๐Œ๐Ž๐Š๐„๐ƒ ๐Œ๐„๐€๐“ ๐’๐€๐๐ƒ๐Ž ๐Ÿฅช๐Ÿ

Itโ€™s one of North Americaโ€™s great immigrant dishes.

Rooted in Jewish deli traditions brought from Eastern Europe to Quรฉbec in the late 1800s, Montreal smoked meat grew out of Romanian pastrami techniques โ€” brisket cured with salt, garlic, sugar, and warming spices, then smoked and steamed until deeply seasoned and tender. Over time, Montrealโ€™s version became its own thing: less sweet than New York pastrami, more pepper-forward, sliced thick, and built for rye and mustard.

It became everyday food and special-occasion food at the same time โ€” something people lined up for, grew up with, and kept coming back to. Our version builds on that heritage with help from our friends at @usapears.

We start with ๐›๐ž๐ž๐Ÿ ๐›๐ซ๐ข๐ฌ๐ค๐ž๐ญ โ€” ๐œ๐ฎ๐ซ๐ž๐, ๐ซ๐ฎ๐›๐›๐ž๐ ๐ฐ๐ข๐ญ๐ก ๐จ๐ฎ๐ซ ๐Œ๐จ๐ง๐ญ๐ซ๐ž๐š๐ฅ ๐ฌ๐ญ๐ž๐š๐ค ๐ฌ๐ž๐š๐ฌ๐จ๐ง๐ข๐ง๐ , ๐ฌ๐ฅ๐จ๐ฐ-๐ฌ๐ฆ๐จ๐ค๐ž๐ ๐š๐ง๐ ๐ฌ๐ญ๐ž๐š๐ฆ๐ž๐ ๐Ÿ๐จ๐ซ ๐Ÿ๐Ÿ’ ๐ก๐จ๐ฎ๐ซ๐ฌ, thick-sliced, and piled high. ๐‚๐š๐ซ๐š๐ฆ๐ž๐ฅ๐ข๐ณ๐ž๐ ๐๐จ๐ฌ๐œ ๐ฉ๐ž๐š๐ซ ๐ฆ๐ฎ๐ฌ๐ญ๐š๐ซ๐ adds a bit of sweet heat. ๐…๐จ๐ซ๐ž๐ฅ๐ฅ๐ž ๐ฉ๐ž๐š๐ซ ๐œ๐จ๐ซ๐ง๐ข๐œ๐ก๐จ๐ง bring garlicky, dill-forward brightness. ๐๐ข๐œ๐ค๐ฅ๐ž๐ ๐ก๐š๐ณ๐ž๐ฅ๐ง๐ฎ๐ญ๐ฌ add tangy Northwest crunch. ๐…๐ซ๐ข๐ฌ๐ž๐ž ๐š๐ง๐ ๐œ๐จ๐ฅ๐ฅ๐š๐ซ๐๐ฌ ๐๐ซ๐ž๐ฌ๐ฌ๐ž๐ ๐ข๐ง ๐š ๐ฌ๐š๐ฏ๐จ๐ซ๐ฒ ๐ซ๐ž๐ ๐ฆ๐ข๐ฌ๐จโ€“๐…๐ซ๐ž๐ง๐œ๐ก ๐๐ซ๐ž๐ฌ๐ฌ๐ข๐ง๐  bring everything together.

The pears are key here, adding subtle sweetness, acidity, and texture that cut through the smoke and salt and keep every bite balanced.

Itโ€™s all stacked on thick slices of ๐Œ๐€๐‘๐๐‹๐„๐ƒ ๐‘๐˜๐„ ๐Œ๐ˆ๐‹๐Š๐๐‘๐„๐€๐ƒ, custom-made for us by the talented team at @oyatsupanbakers โ€” soft, earthy, and beautifully swirled, with enough flavor and structure to hold up to all those bold ingredients.

Smoky and sweet. Savory. Rich. Peppery.

Here all of February. ๐Ÿ๐Ÿฅช

#PearMonth #USAPears #Oyatsupan #MontrealSmokedMeat #SugarpineDriveIn WinterComforts FrenchRoots
A cozy corner at the cafe, a miso caramel latte, a A cozy corner at the cafe, a miso caramel latte, a couple ๐†๐ซ๐š๐ง๐ ๐‚๐ž๐ง๐ญ๐ซ๐š๐ฅ ๐๐š๐ค๐ž๐ซ๐ฒ pastries โ€” the kind of moment we live for this time of year. โ˜•๐Ÿฅ

๐“๐ก๐ข๐ฌ ๐ฐ๐ข๐ง๐ญ๐ž๐ซ, ๐ฐ๐ž ๐ญ๐ž๐š๐ฆ๐ž๐ ๐ฎ๐ฉ ๐ฐ๐ข๐ญ๐ก ๐จ๐ฎ๐ซ ๐Ÿ๐ซ๐ข๐ž๐ง๐๐ฌ ๐š๐ญ ๐†๐ซ๐š๐ง๐ ๐‚๐ž๐ง๐ญ๐ซ๐š๐ฅ ๐ญ๐จ ๐›๐ซ๐ข๐ง๐  ๐จ๐ฎ๐ซ ๐Œ๐ข๐ฌ๐จ ๐‚๐š๐ซ๐š๐ฆ๐ž๐ฅ ๐’๐š๐ฎ๐œ๐ž ๐ข๐ง๐ญ๐จ ๐ญ๐ก๐ž๐ข๐ซ ๐œ๐š๐Ÿ๐ž๐ฌ ๐š๐ฌ ๐š ๐ฐ๐š๐ซ๐ฆ, ๐ญ๐จ๐š๐ฌ๐ญ๐ฒ ๐ฅ๐š๐ญ๐ญ๐ž โ€” and itโ€™s been such a joy to see it come to life.

We originally created our signature miso caramel for soft serve, but it turns out itโ€™s also the perfect savory-sweet addition to comfort drinks and all kinds of treats that could use a little extra caramel warmth.

@grandcentralbakery breads show up on the Sugarpine menu often, and weโ€™ve loved their sandwiches, pastries, and neighborhood cafรฉs for years โ€” so getting to collaborate like this feels extra special. Just good people, good food, and a little extra sweetness on these cold Winter days.

The Sugarpine Miso Caramel Latte is available this season at all Portland + Seattle Grand Central locations. Order one with an apple hand pie or pecan pullapart bun and sweeten your day. ๐Ÿ’›

#grandcentralbakery #misocaramellatte #pdxcoffee #sugarpinedrivein #caramellatte
โ€œ๐‘ท๐‘ถ๐‘ฐ๐‘น๐‘ฌ ๐‘จ ๐‘ณ๐‘จ ๐‘ด๐‘ถ๐‘ซ๐‘ฌ ๐‘ต๐‘ถ๐‘ผ๐‘ฝ๐‘ฌ๐‘จ๐‘ผโ€ ๐Ÿ this might be our best โ€œ๐‘ท๐‘ถ๐‘ฐ๐‘น๐‘ฌ ๐‘จ ๐‘ณ๐‘จ ๐‘ด๐‘ถ๐‘ซ๐‘ฌ ๐‘ต๐‘ถ๐‘ผ๐‘ฝ๐‘ฌ๐‘จ๐‘ผโ€ ๐Ÿ this might be our best chef sundae yet... and we donโ€™t say that lightly.

๐…๐จ๐ซ ๐๐„๐€๐‘ ๐Œ๐Ž๐๐“๐‡, ๐ฐ๐ž ๐ญ๐ž๐š๐ฆ๐ž๐ ๐ฎ๐ฉ ๐ฐ๐ข๐ญ๐ก ๐‚๐ก๐ž๐Ÿ ๐€๐ฅ๐ญ๐ก๐ž๐š ๐†๐ซ๐ž๐ฒ-๐๐จ๐ญ๐ญ๐ž๐ซ (@altheagp), an old friend and the culinary force behind ๐‘ฉ๐‘จ๐‘น ๐‘ต๐‘ถ๐‘ผ๐‘ฝ๐‘ฌ๐‘จ๐‘ผ, her newly opened St. Johns neo-bistro that everyoneโ€™s talking about. Altheaโ€™s cooking is grounded in French technique and carried out with confidence and ease. Her food feels generous and thoughtful, and her desserts in particular land somewhere rare โ€” elegant without being precious, deeply satisfying without weighing you down.

If youโ€™ve had her parfaits, you know what we mean. They pull you in right away, then keep unfolding as you eat. That same joy and nuance shapes this sundae.

At the center are ๐๐จ๐ฌ๐œ ๐ฉ๐ž๐š๐ซ๐ฌ, ๐ฉ๐ž๐ž๐ฅ๐ž๐ ๐š๐ง๐ ๐ ๐ž๐ง๐ญ๐ฅ๐ฒ ๐ฉ๐จ๐š๐œ๐ก๐ž๐ ๐ข๐ง ๐œ๐š๐ฌ๐ฌ๐ข๐ฌ. Their tender-crisp texture shines here โ€” soft and fragrant, with a subtle blush and black currantโ€“tannic berry notes that balance the pearโ€™s natural sweetness. They sit on ๐ฏ๐š๐ง๐ข๐ฅ๐ฅ๐š ๐›๐ž๐š๐ง ๐ฌ๐จ๐Ÿ๐ญ ๐ฌ๐ž๐ซ๐ฏ๐ž, clean and creamy, giving everything else room to shine.

Around that, the layers come together with intention:
โ€ข ๐Œ๐ข๐ง๐ข ๐ฉ๐ž๐š๐ซ-๐ฉ๐š๐ซ๐ฌ๐ง๐ข๐ฉ ๐š๐ง๐ ๐ซ๐ฒ๐ž ๐ฆ๐š๐๐ž๐ฅ๐ž๐ข๐ง๐ž๐ฌ โ€” malty, earthy, with a lightly crisp edge
โ€ข ๐‚๐š๐ซ๐š๐ฆ๐ž๐ฅ๐ข๐ณ๐ž๐ ๐ฐ๐ก๐ข๐ญ๐ž ๐œ๐ก๐จ๐œ๐จ๐ฅ๐š๐ญ๐ž ๐ฆ๐š๐ ๐ข๐œ ๐ฌ๐ก๐ž๐ฅ๐ฅ, ๐ข๐ง๐Ÿ๐ฎ๐ฌ๐ž๐ ๐ฐ๐ข๐ญ๐ก ๐Ÿ๐ซ๐ž๐ฌ๐ก ๐ญ๐ก๐ฒ๐ฆ๐ž โ€” rich and toasty, with a savory herbal note that keeps the sweetness in check
โ€ข ๐‚๐š๐ซ๐๐š๐ฆ๐จ๐ฆ-๐ฐ๐š๐ฅ๐ง๐ฎ๐ญ ๐ฌ๐ญ๐ซ๐ž๐ฎ๐ฌ๐ž๐ฅ โ€” warm, crunchy, and gently spiced

All together, itโ€™s a sundae with real character and depth โ€” comforting at first bite, then increasingly interesting with each spoonful.

๐€ ๐‚๐ก๐ž๐Ÿ ๐’๐ฎ๐ง๐๐š๐ž ๐ฐ๐ข๐ญ๐ก ๐ฃ๐จ๐ข๐ž ๐๐ž ๐ฏ๐ข๐ฏ๐ซ๐ž. ๐€ ๐๐ž๐ฌ๐ฌ๐ž๐ซ๐ญ ๐ฐ๐ข๐ญ๐ก ๐ก๐ž๐š๐ซ๐ญ ๐š๐ง๐ ๐œ๐ซ๐š๐Ÿ๐ญ; ๐ฎ๐ง ๐ฃ๐ž-๐ง๐ž-๐ฌ๐š๐ข๐ฌ-๐ช๐ฎ๐จ๐ข ๐โ€™๐š๐ญ๐ญ๐š๐œ๐ก๐š๐ง๐ญ. Available at the drive-in all of February. Big thanks to @usapears for making it happen.

#PearMonth #USAPears #ChefSundae #BarNouveau #NorthwestPears
๐‘ท๐‘ฌ๐‘จ๐‘น ๐‘ด๐‘ถ๐‘ต๐‘ป๐‘ฏ ๐‘ฐ๐‘บ ๐‘ฉ๐‘จ๐‘ช๐‘ฒ ๐Ÿ Hereโ€™s the thing about livin ๐‘ท๐‘ฌ๐‘จ๐‘น ๐‘ด๐‘ถ๐‘ต๐‘ป๐‘ฏ ๐‘ฐ๐‘บ ๐‘ฉ๐‘จ๐‘ช๐‘ฒ ๐Ÿ

Hereโ€™s the thing about living in the Pacific Northwest: ๐—ณ๐—ฟ๐—ฒ๐˜€๐—ต ๐—น๐—ผ๐—ฐ๐—ฎ๐—น๐—น๐˜† ๐—ด๐—ฟ๐—ผ๐˜„๐—ป ๐—ณ๐—ฟ๐˜‚๐—ถ๐˜ ๐—ถ๐˜€ ๐—ฒ๐—ฝ๐—ต๐—ฒ๐—บ๐—ฒ๐—ฟ๐—ฎ๐—น โ€” ๐—ถ๐˜โ€™๐˜€ ๐—ฒ๐—ถ๐˜๐—ต๐—ฒ๐—ฟ ๐—ฒ๐˜ƒ๐—ฒ๐—ฟ๐˜†๐˜„๐—ต๐—ฒ๐—ฟ๐—ฒ ๐—ผ๐—ฟ ๐—ป๐—ผ๐˜„๐—ต๐—ฒ๐—ฟ๐—ฒ.

We get these incredible, fleeting waves โ€” berries in Summer, stone fruit in late season, apples in Fall โ€” and then suddenly itโ€™s Winter, and the partyโ€™s over. The abundance fades, and whatโ€™s left feels precious.

๐—˜๐—ก๐—ง๐—˜๐—ฅ ๐—ง๐—›๐—˜ ๐—ก๐—ข๐—ฅ๐—ง๐—›๐—ช๐—˜๐—ฆ๐—ง ๐—ฃ๐—˜๐—”๐—ฅ.

Thanks to careful growing and smart storage, USA pears are here in the dead of Winter โ€” sweet, juicy, fiber-rich, and super versatile โ€” when fresh local fruit can feel like a luxury. And maybe because theyโ€™re always available, pears can get overlooked. Outshined by flashier, short-lived fruits.

๐™‰๐™ค๐™ฉ ๐™ฉ๐™๐™ž๐™จ ๐™ข๐™ค๐™ฃ๐™ฉ๐™. ๐—ฃ๐—ฒ๐—ฎ๐—ฟ ๐— ๐—ผ๐—ป๐˜๐—ต ๐—ถ๐˜€ ๐—ผ๐˜‚๐—ฟ ๐˜„๐—ฎ๐˜† ๐—ผ๐—ณ ๐—ฝ๐˜‚๐˜๐˜๐—ถ๐—ป๐—ด ๐—ข๐—ฟ๐—ฒ๐—ด๐—ผ๐—ปโ€™๐˜€ ๐˜€๐˜๐—ฎ๐˜๐—ฒ ๐—ณ๐—ฟ๐˜‚๐—ถ๐˜ ๐—ณ๐—ฟ๐—ผ๐—ป๐˜ ๐—ฎ๐—ป๐—ฑ ๐—ฐ๐—ฒ๐—ป๐˜๐—ฒ๐—ฟ.

Created with our friends at @USAPears, Februaryโ€™s specials live inside our โ€œWinter Comforts, French Rootsโ€ menu โ€” with pears poached, caramelized, pickled, baked, dried and paired with sweet and savory dishes that need something bright and lightly sweet to bring them into balance. 

Itโ€™s been a lot of fun exploring the variety of flavors that pears bring to recipes and their versatility through many stages of ripeness. From sandwiches to sundaes to snacks and bevvies, itโ€™s a pretty pear-fect lineup. Come check out the menu, available now and all February at Sugarpine. ๐Ÿ (visit sugarpinedrivein.com/menu for all the details)

#PearMonth #USAPears #WinterComforts #FrenchRoots #SugarpineDriveIn
๐—ก๐—ข ๐—ง๐—ฅ๐—œ๐—ฃ ๐—ง๐—ข ๐—ง๐—›๐—˜ ๐—–๐—ข๐—Ÿ๐—จ๐— ๐—•๐—œ๐—” ๐—š๐—ข๐—ฅ๐—š๐—˜ ๐—œ๐—ฆ ๐—–๐—ข๐— ๐—ฃ๐—Ÿ๐—˜๐—ง๐—˜ ๐—ช๐—œ๐—ง๐—›๐—ข๐—จ๐—ง ๐—ก๐—ข ๐—ง๐—ฅ๐—œ๐—ฃ ๐—ง๐—ข ๐—ง๐—›๐—˜ ๐—–๐—ข๐—Ÿ๐—จ๐— ๐—•๐—œ๐—” ๐—š๐—ข๐—ฅ๐—š๐—˜ ๐—œ๐—ฆ ๐—–๐—ข๐— ๐—ฃ๐—Ÿ๐—˜๐—ง๐—˜ ๐—ช๐—œ๐—ง๐—›๐—ข๐—จ๐—ง ๐—” ๐—ฆ๐—ง๐—ข๐—ฃ ๐—”๐—ง ๐—ฆ๐—จ๐—š๐—”๐—ฅ๐—ฃ๐—œ๐—ก๐—˜ ๐——๐—ฅ๐—œ๐—ฉ๐—˜-๐—œ๐—ก

๐™๐™๐™ž๐™จ ๐™ž๐™จ ๐™ฌ๐™๐™š๐™ง๐™š ๐™Ž๐™ช๐™œ๐™–๐™ง๐™ฅ๐™ž๐™ฃ๐™š ๐™‰๐™–๐™ฉ๐™ช๐™ง๐™š ๐˜พ๐™ก๐™ช๐™— ๐™—๐™š๐™œ๐™ž๐™ฃ๐™จ.

Introducing our new video series: ๐—™๐—œ๐—˜๐—Ÿ๐—— ๐—ก๐—ข๐—ง๐—˜๐—ฆ โ€” a way of documenting a lived relationship with this place we call home. Through changing seasons, shifting light, long drives, quiet trails, and shared meals, Field Notes follows how we move through the Gorge โ€” and how Sugarpine fits into the larger rhythm of being outside, exploring, and coming back together.

Weโ€™ve always believed @sugarpinedrivein is more than a place to eat. Weโ€™re base camp. A starting point. A place you return to after a long day in the mountains, along the river, or on the road. Field Notes is our way of honoring that role โ€” showing how food, movement, weather, and landscape are connected.

This first chapter is shaped alongside our friend and collaborator @robertjhill โ€” our founding Sugarpine Nature Club Ambassador. Robert brings a calm, considered eye to the Gorge, paying attention to light, movement, stillness, and the moments in between. His work isnโ€™t about chasing extremes. Itโ€™s about noticing whatโ€™s already here, and learning how to step into it more fully.

In ๐™…๐™–๐™ฃ๐™ช๐™–๐™ง๐™ฎโ€™๐™จ ๐™๐™ž๐™š๐™ก๐™™ ๐™‰๐™ค๐™ฉ๐™š๐™จ: โ€œ๐™„๐™ข๐™ข๐™š๐™ง๐™จ๐™šโ€, Winter isnโ€™t something to endure.
Itโ€™s something to enter.

Into cold air and quiet forests.
Into movement and breath.
Into coming back tired, grounded, and well fed.

Itโ€™s about finding space for solitude โ€” and discovering how time outdoors quietly reconnects us to the people and places that matter.

Over the coming months, Field Notes will grow into a living archive of the Gorge โ€” following snowfall and ridgelines, waterfalls and rivers, Spring blooms, Summer swims, Autumn harvests, and winding back roads โ€” always rooted in the idea that good food belongs outdoors, and that adventure doesnโ€™t need to be loud to be meaningful.

Stay tuned. ๐—ง๐—ต๐—ถ๐˜€ ๐—ถ๐˜€ ๐—ท๐˜‚๐˜€๐˜ ๐˜๐—ต๐—ฒ ๐—ฏ๐—ฒ๐—ด๐—ถ๐—ป๐—ป๐—ถ๐—ป๐—ด.

#columbiarivergorge #sugarpinedrivein #mounthood #pdxfood #sugarpinenatureclub
๐‘ท๐‘ฌ๐‘จ๐‘น ๐‘ด๐‘ถ๐‘ต๐‘ป๐‘ฏ ๐‘ฐ๐‘บ ๐‘ช๐‘ถ๐‘ด๐‘ฐ๐‘ต๐‘ฎโ€ฆ ๐Ÿ ๐—ฆ๐—ผ๐—บ๐—ฒ ๐—ณ๐—ฟ๐˜‚๐—ถ๐˜๐˜€ ๐—ฐ๐—ผ๐—บ๐—ฒ ๐—ฎ๐—ป๐—ฑ ๐—ด๐—ผ. ๐‘ท๐‘ฌ๐‘จ๐‘น ๐‘ด๐‘ถ๐‘ต๐‘ป๐‘ฏ ๐‘ฐ๐‘บ ๐‘ช๐‘ถ๐‘ด๐‘ฐ๐‘ต๐‘ฎโ€ฆ ๐Ÿ

๐—ฆ๐—ผ๐—บ๐—ฒ ๐—ณ๐—ฟ๐˜‚๐—ถ๐˜๐˜€ ๐—ฐ๐—ผ๐—บ๐—ฒ ๐—ฎ๐—ป๐—ฑ ๐—ด๐—ผ. ๐—ฃ๐—ฒ๐—ฎ๐—ฟ๐˜€ ๐˜€๐˜๐—ถ๐—ฐ๐—ธ ๐—ฎ๐—ฟ๐—ผ๐˜‚๐—ป๐—ฑ โ€” ๐—ฎ๐—ป๐—ฑ ๐—ธ๐—ฒ๐—ฒ๐—ฝ ๐—ด๐—ฒ๐˜๐˜๐—ถ๐—ป๐—ด ๐—ฏ๐—ฒ๐˜๐˜๐—ฒ๐—ฟ.

Thatโ€™s why weโ€™re celebrating Pear Month all February with a pear-focused menu here at the drive-in. Grown close to home in the Pacific Northwest and carefully stored after harvest, USA pears are a true all-season fruit, continuing to develop flavor and texture over time. Winter is when they really show their range.

Each pear variety brings something different to the table. Thick-skinned Bosc pears, with their dense, firm flesh, are ideal for baking, roasting, and long, gentle poaching. Anjou pears strike a balance between structure and sweetness, with a lightly citrusy note that works just as well in savory dishes as it does in desserts. Smaller, delicate Forelle pears, known for their cinnamon-like sweetness, naturally lend themselves to pastries, cookies, and baked treats.

As pears ripen, they evolve even further. Firmer fruit holds its shape when sliced or pickled, while riper pears become soft and fragrant โ€” perfect for sauces, compotes, and desserts. Add in their natural affinity for cheese, spice, and dairy, and the possibilities start to feel endless. This range is what makes pears such a natural fit for winter cooking.

Pear Month gives us the chance to lean fully into that versatility. This yearโ€™s Pear Menu lives inside our Winter Comforts, French Roots theme โ€” cooking built around techniques that suit cold weather: slow poaching, gentle spice, caramelization, and preservation. Pears arenโ€™t a garnish in these recipes โ€” theyโ€™re the heroes.

Swipe through for a sneak peek at the menu and some pear close-ups. Weโ€™ll be sharing more as the month unfolds.

๐—ฃ๐—ฒ๐—ฎ๐—ฟ ๐— ๐—ผ๐—ป๐˜๐—ต ๐—น๐—ฎ๐˜‚๐—ป๐—ฐ๐—ต๐—ฒ๐˜€ ๐˜๐—ต๐—ถ๐˜€ ๐—ฆ๐˜‚๐—ป๐—ฑ๐—ฎ๐˜†, ๐—™๐—ฒ๐—ฏ๐—ฟ๐˜‚๐—ฎ๐—ฟ๐˜† ๐Ÿญ๐˜€๐˜.
See you at the drive-in. ๐Ÿโ„๏ธ๐Ÿฅง

#PearMonth #USAPears #WinterComforts #FrenchRoots #SugarpineDriveIn
๐‘ญ๐‘น๐‘ฐ๐‘ซ๐‘จ๐’€ ๐‘ญ๐‘ผ๐‘ต๐‘ซ๐‘น๐‘จ๐‘ฐ๐‘บ๐‘ฌ๐‘น 1/30/26 This Friday at Sugarpin ๐‘ญ๐‘น๐‘ฐ๐‘ซ๐‘จ๐’€ ๐‘ญ๐‘ผ๐‘ต๐‘ซ๐‘น๐‘จ๐‘ฐ๐‘บ๐‘ฌ๐‘น 1/30/26

This Friday at Sugarpine, weโ€™re donating a portion of the dayโ€™s sales (all revenue after paying employee wages) to two Minneapolis restaurants: @moderntimescafempls and @mannystortasmn .

We chose them because theyโ€™re the kind of places we believe inโ€”independent, mom-and-pop restaurants that feed their neighborhoods and take care of their people. Both have been hit by recent ICE activity in Minneapolis, through lost business, staffing challenges, and reduced hours.

We wanted to help in the way we know how, by supporting a couple small businesses that could use it right now.

If you eat with us on Friday, part of your purchase will go directly to them. Thanks for showing up. โœŒ๏ธ
๐’๐Œ๐Ž๐Š๐„๐ƒ ๐Ž๐“๐€ ๐“๐Ž๐…๐” ๐๐€๐๐‡ ๐Œ๐ˆ๐Ÿฅ–๐ŸŒฟ ๐˜พ๐™ค๐™ฃ๐™ซ๐™š๐™ง๐™ฉ๐™ž๐™ฃ๐™œ ๐™ฅ๐™ก๐™–๐™ฃ๐™ฉ-๐™—๐™–๐™จ๐™š๐™™ ๐™จ ๐’๐Œ๐Ž๐Š๐„๐ƒ ๐Ž๐“๐€ ๐“๐Ž๐…๐” ๐๐€๐๐‡ ๐Œ๐ˆ๐Ÿฅ–๐ŸŒฟ
๐˜พ๐™ค๐™ฃ๐™ซ๐™š๐™ง๐™ฉ๐™ž๐™ฃ๐™œ ๐™ฅ๐™ก๐™–๐™ฃ๐™ฉ-๐™—๐™–๐™จ๐™š๐™™ ๐™จ๐™ ๐™š๐™ฅ๐™ฉ๐™ž๐™˜๐™จ ๐™™๐™–๐™ž๐™ก๐™ฎ ๐™ฌ๐™ž๐™ฉ๐™ ๐™ค๐™ช๐™ง ๐™ฃ๐™š๐™ฌ ๐™จ๐™ž๐™œ๐™ฃ๐™–๐™ฉ๐™ช๐™ง๐™š ๐™จ๐™–๐™ฃ๐™™๐™ฌ๐™ž๐™˜๐™

Bรกnh mรฌ is one of the clearest examples of how French cuisine travels. Techniques and ingredients like the French baguette and pรขtรฉ taking on new life through local Vietnamese flavors and ways of eating. 

In 1950โ€™s Saigon, French influences transformed the countryโ€™s most iconic street food into a lighter, brighter, balanced sandwich; built for everyday eating โ€” with crisp bread, tangy pickles, fresh herbs, and savory depth all working together. 

Itโ€™s the goat sandwich in our opinion, so we wanted to pay it respect with this version, while leaning vegetable-forward with smoke and umami.

Firm @OtaTofu gets marinated with lemongrass, tamari and @tantanfoods chili sauce, then gently smoked and paired with carrot and purple daikon pickles, adding crunch and acidity. Fresh cilantro and cucumber keep it fresh and bright. The key is our shiitakeโ€“sunflower seed pรขtรฉ, that nods to French technique with real depth; and a confit onion aioli ties it all together. Served on a crisp #AnXuyรชnBakery roll โ€” light and crackly, the perfect bรกnh mรฌ roll.

Itโ€™s smoky, balanced, and super satisfying. Really good as a rice bowl too! Available all Winter long. โœŒ๏ธ

#SugarpineDriveIn #BanhMi #PlantBased #ColumbiaRiverGorge
๐—ก๐—ผ๐˜„ ๐—ฎ๐˜ ๐—ฆ๐˜‚๐—ด๐—ฎ๐—ฟ๐—ฝ๐—ถ๐—ป๐—ฒ: ๐—ง๐—›๐—˜ ๐—•๐—ข๐—ฆ๐—ง๐—ข๐—ก ๐—–๐—ฅ๐—˜๐—”๐—  ๐—•๐—ฅ๐—จ๐—Ÿ๐—˜๐—˜ ๐—ฆ๐—จ๐—ก๐——๐—”๐—˜ ๐Ÿฎ ๐—ก๐—ผ๐˜„ ๐—ฎ๐˜ ๐—ฆ๐˜‚๐—ด๐—ฎ๐—ฟ๐—ฝ๐—ถ๐—ป๐—ฒ: ๐—ง๐—›๐—˜ ๐—•๐—ข๐—ฆ๐—ง๐—ข๐—ก ๐—–๐—ฅ๐—˜๐—”๐—  ๐—•๐—ฅ๐—จ๐—Ÿ๐—˜๐—˜ ๐—ฆ๐—จ๐—ก๐——๐—”๐—˜ ๐Ÿฎ๐Ÿซ

In case you needed another reason to make the drive out to Sugarpine this weekend, here it is. ๐™Š๐™ช๐™ง ๐™ฃ๐™š๐™ฌ ๐™จ๐™ž๐™œ๐™ฃ๐™–๐™ฉ๐™ช๐™ง๐™š ๐™จ๐™ช๐™ฃ๐™™๐™–๐™š ๐™ฅ๐™–๐™ง๐™›๐™–๐™ž๐™ฉ โ€” ๐˜ฝ๐™ค๐™จ๐™ฉ๐™ค๐™ฃ ๐™˜๐™ง๐™š๐™–๐™ข ๐™ฅ๐™ž๐™š ๐™ข๐™š๐™š๐™ฉ๐™จ ๐™˜๐™ง๐™š๐™ข๐™š ๐™—๐™ง๐™ช๐™ก๐™š๐™š.

๐˜พ๐™๐™ค๐™˜๐™ค๐™ก๐™–๐™ฉ๐™š ๐™จ๐™ค๐™›๐™ฉ ๐™จ๐™š๐™ง๐™ซ๐™š ๐™ก๐™–๐™ฎ๐™š๐™ง๐™š๐™™ ๐™ฌ๐™ž๐™ฉ๐™ ๐™๐™ค๐™ฃ๐™š๐™ฎ ๐™๐™ค๐™ฉ ๐™›๐™ช๐™™๐™œ๐™š, ๐™˜๐™ก๐™–๐™จ๐™จ๐™ž๐™˜ ๐™ฎ๐™š๐™ก๐™ก๐™ค๐™ฌ ๐™˜๐™–๐™ ๐™š, ๐™–๐™ฃ๐™™ ๐™˜๐™ง๐™ž๐™จ๐™ฅ๐™ฎ ๐™˜๐™๐™ค๐™˜๐™ค๐™ก๐™–๐™ฉ๐™š ๐™ฅ๐™š๐™–๐™ง๐™ก๐™จ; ๐™›๐™ž๐™ฃ๐™ž๐™จ๐™๐™š๐™™ ๐™ฌ๐™ž๐™ฉ๐™ ๐™– ๐™ก๐™–๐™ฎ๐™š๐™ง ๐™ค๐™› ๐™—๐™ง๐™ช๐™ก๐™š๐™š๐™™ ๐˜ฝ๐™ค๐™จ๐™ฉ๐™ค๐™ฃ ๐™˜๐™ง๐™š๐™–๐™ข ๐™˜๐™ช๐™จ๐™ฉ๐™–๐™ง๐™™.

Layers upon layers of pure comfort. Crack the top, dig through the layers, and savor each decadent spoonful. โœจ๐Ÿฅ„ See you soon! Weโ€™re open 11โ€“5. โœŒ๏ธ๐ŸŒฒ๐Ÿš—

#SugarpineDriveIn #BostonCream #CremeBrulee #ColumbiaRiverGorge #PDXFood
๐—ž๐—”๐—•๐—ข๐—–๐—›๐—” ๐—–๐—”๐—ฆ๐—ฆ๐—ข๐—จ๐—Ÿ๐—˜๐—ง๐Ÿฒ๐ŸŒฟ ๐™– ๐™ฅ๐™ก๐™–๐™ฃ๐™ฉ-๐™—๐™–๐™จ๐™š๐™™ ๐™ฉ๐™–๐™ ๐™š ๐™ค๐™ฃ ๐™ฉ๐™๐™š ๐™˜๐™ก๐™–๐™จ ๐—ž๐—”๐—•๐—ข๐—–๐—›๐—” ๐—–๐—”๐—ฆ๐—ฆ๐—ข๐—จ๐—Ÿ๐—˜๐—ง๐Ÿฒ๐ŸŒฟ
๐™– ๐™ฅ๐™ก๐™–๐™ฃ๐™ฉ-๐™—๐™–๐™จ๐™š๐™™ ๐™ฉ๐™–๐™ ๐™š ๐™ค๐™ฃ ๐™ฉ๐™๐™š ๐™˜๐™ก๐™–๐™จ๐™จ๐™ž๐™˜ ๐™๐™ง๐™š๐™ฃ๐™˜๐™ ๐™จ๐™ฉ๐™š๐™ฌ, ๐™จ๐™š๐™–๐™จ๐™ค๐™ฃ๐™š๐™™ ๐™ฌ๐™ž๐™ฉ๐™ ๐˜พ๐™–๐™Ÿ๐™ช๐™ฃ ๐™–๐™ฃ๐™™ ๐˜พ๐™ง๐™š๐™ค๐™ก๐™š ๐™จ๐™ฅ๐™ž๐™˜๐™š

Cassoulet is a rich, slow-cooked French stew from southern France, traditionally built around white beans, preserved meats like sausage and duck confit, and baked low and slow in an earthenware pot called a cassole. More method than recipe, itโ€™s winter food designed to deepen over time.

That structure is what weโ€™re working from here.

๐—ข๐˜‚๐—ฟ ๐˜ƒ๐—ฒ๐—ฟ๐˜€๐—ถ๐—ผ๐—ป ๐—ธ๐—ฒ๐—ฒ๐—ฝ๐˜€ ๐˜๐—ต๐—ฒ ๐˜€๐—ผ๐˜‚๐—น ๐—ผ๐—ณ ๐—ฐ๐—ฎ๐˜€๐˜€๐—ผ๐˜‚๐—น๐—ฒ๐˜ ๐—ฏ๐˜‚๐˜ ๐˜๐˜‚๐—ฟ๐—ป๐˜€ ๐—ถ๐˜ ๐—ฝ๐—น๐—ฎ๐—ป๐˜-๐—ณ๐—ผ๐—ฟ๐˜„๐—ฎ๐—ฟ๐—ฑ, ๐—ฏ๐˜‚๐—ถ๐—น๐˜ ๐—ฎ๐—ฟ๐—ผ๐˜‚๐—ป๐—ฑ ๐—ฎ ๐˜๐—ฟ๐—ถ๐—ผ ๐—ผ๐—ณ ๐˜๐—ฎ๐—ฟ๐—ฏ๐—ฎ๐—ถ๐˜€, ๐—ด๐—ถ๐—ด๐—ฎ๐—ป๐˜๐—ฒ, ๐—ฎ๐—ป๐—ฑ ๐—ฟ๐—ฒ๐—ฑ ๐—ฏ๐—ฒ๐—ฎ๐—ป๐˜€. ๐—ง๐—ต๐—ฒ ๐—ฏ๐—ฒ๐—ฎ๐—ป๐˜€ ๐—ฎ๐—ฟ๐—ฒ ๐˜€๐—ถ๐—บ๐—บ๐—ฒ๐—ฟ๐—ฒ๐—ฑ ๐˜„๐—ถ๐˜๐—ต ๐—–๐—ฟ๐—ฒ๐—ผ๐—น๐—ฒ ๐—ฎ๐—ฟ๐—ผ๐—บ๐—ฎ๐˜๐—ถ๐—ฐ๐˜€, ๐˜๐—ผ๐—บ๐—ฎ๐˜๐—ผ, ๐—ฎ๐—ป๐—ฑ ๐—ฏ๐˜‚๐˜๐˜๐—ฒ๐—ฟ๐—ป๐˜‚๐˜ ๐—ณ๐—ผ๐—ฟ ๐—ฑ๐—ฒ๐—ฝ๐˜๐—ต ๐—ฎ๐—ป๐—ฑ ๐—ฏ๐—ผ๐—ฑ๐˜†. ๐—–๐—ฎ๐—ท๐˜‚๐—ป-๐—ฟ๐˜‚๐—ฏ๐—ฏ๐—ฒ๐—ฑ ๐—ธ๐—ฎ๐—ฏ๐—ผ๐—ฐ๐—ต๐—ฎ ๐˜€๐—พ๐˜‚๐—ฎ๐˜€๐—ต ๐—ถ๐˜€ ๐—ฟ๐—ผ๐—ฎ๐˜€๐˜๐—ฒ๐—ฑ ๐—ฎ๐—ป๐—ฑ ๐—ฏ๐—ฟ๐—ฎ๐—ถ๐˜€๐—ฒ๐—ฑ ๐˜‚๐—ป๐˜๐—ถ๐—น ๐˜€๐˜„๐—ฒ๐—ฒ๐˜ ๐—ฎ๐—ป๐—ฑ ๐˜€๐—ฎ๐˜ƒ๐—ผ๐—ฟ๐˜†. ๐—ช๐—ฒโ€™๐˜ƒ๐—ฒ ๐˜๐—ฟ๐—ฒ๐—ฎ๐˜๐—ฒ๐—ฑ ๐—ฐ๐—ฒ๐—น๐—ฒ๐—ฟ๐˜† ๐—ฟ๐—ผ๐—ผ๐˜ ๐—ถ๐—ป ๐˜๐—ต๐—ฒ ๐˜€๐˜๐˜†๐—น๐—ฒ ๐—ผ๐—ณ ๐˜๐—ฎ๐˜€๐˜€๐—ผ ๐—ต๐—ฎ๐—บ, ๐—ฏ๐—ฟ๐—ถ๐—ป๐—ด๐—ถ๐—ป๐—ด ๐˜๐—ต๐—ฒ ๐˜€๐—บ๐—ผ๐—ธ๐˜†, ๐—บ๐—ฒ๐—ฎ๐˜๐˜† ๐—ฐ๐—ต๐—ฎ๐—ฟ๐—ฎ๐—ฐ๐˜๐—ฒ๐—ฟ ๐˜†๐—ผ๐˜‚โ€™๐—ฑ ๐—ฒ๐˜…๐—ฝ๐—ฒ๐—ฐ๐˜ ๐—ณ๐—ฟ๐—ผ๐—บ ๐˜๐—ต๐—ฒ ๐—ฐ๐—น๐—ฎ๐˜€๐˜€๐—ถ๐—ฐ ๐—ฑ๐—ถ๐˜€๐—ต.

๐—™๐—ถ๐—ป๐—ถ๐˜€๐—ต๐—ฒ๐—ฑ ๐˜„๐—ถ๐˜๐—ต ๐—ฎ ๐˜€๐—ต๐—ฎ๐˜ƒ๐—ฒ๐—ฑ ๐—ต๐—ผ๐—น๐˜† ๐˜๐—ฟ๐—ถ๐—ป๐—ถ๐˜๐˜†โ€“๐—ต๐—ฒ๐—ฟ๐—ฏ ๐˜€๐—ฎ๐—น๐—ฎ๐—ฑ ๐ŸŒฟ, ๐—ฎ ๐—ฐ๐—ฟ๐—ถ๐˜€๐—ฝ๐˜† ๐—ด๐—ฎ๐—ฟ๐—น๐—ถ๐—ฐ ๐—ฝ๐˜‚๐—บ๐—ฝ๐—ธ๐—ถ๐—ป ๐˜€๐—ฒ๐—ฒ๐—ฑ ๐—ฏ๐—ฟ๐—ฒ๐—ฎ๐—ฑ๐—ฐ๐—ฟ๐˜‚๐—บ๐—ฏ ๐Ÿง„๐ŸŽƒ, ๐—ฎ๐—ป๐—ฑ ๐˜€๐—ฒ๐—ฟ๐˜ƒ๐—ฒ๐—ฑ ๐—ผ๐˜ƒ๐—ฒ๐—ฟ ๐—ผ๐˜‚๐—ฟ ๐—ต๐—ฒ๐—ฎ๐—ฟ๐˜๐˜† ๐Ÿด-๐—ด๐—ฟ๐—ฎ๐—ถ๐—ป ๐—ฟ๐—ถ๐—ฐ๐—ฒ ๐—ฏ๐—น๐—ฒ๐—ป๐—ฑ.

Rich and warming Winter food. On the menu now until the end of the season. โ„๏ธ

#SugarpineDriveIn #WinterMenu #PlantBased #Cassoulet #FrenchRoots
๐‘บ๐‘ด๐‘ถ๐‘ฒ๐‘ฌ๐‘ซ ๐‘บ๐‘ป๐‘ฌ๐‘ฌ๐‘ณ๐‘ฏ๐‘ฌ๐‘จ๐‘ซ ๐‘ช๐‘ฏ๐‘ถ๐‘พ๐‘ซ๐‘ฌ๐‘น๐Ÿฒโ„๏ธ Itโ€™s winter steelhead ๐‘บ๐‘ด๐‘ถ๐‘ฒ๐‘ฌ๐‘ซ ๐‘บ๐‘ป๐‘ฌ๐‘ฌ๐‘ณ๐‘ฏ๐‘ฌ๐‘จ๐‘ซ ๐‘ช๐‘ฏ๐‘ถ๐‘พ๐‘ซ๐‘ฌ๐‘น๐Ÿฒโ„๏ธ

Itโ€™s winter steelhead season, and thereโ€™s nothing better than a hot bowl of chowder on a cold, windy afternoon in the Gorge.

No shellfish or salt pork in this one. We start with a smoked steelhead dashi broth, thickened with a blond roux and finished with just a touch of cream. Lots of caramelized leeks, roasted fennel, mirepoix and dill, plus fresh lemon and a splash of sherry vinegar to brighten everything up.

The steelhead is locally caught and smoked in-house. Itโ€™s a fish thatโ€™s long been part of life and foodways in the Columbia River Basin and Sandy River watershed, and weโ€™re honored to be able to cook with it. Winter steelhead has a rich, buttery flavor โ€” milder and sweeter than salmon, richer than rainbow trout โ€” with tender, flaky orange flesh. Cooking with it is about reverence, restraint, and letting the fish lead.

Served with roasted garlic oyster crackers. Grab a cup, bowl, or butter-toasted sourdough bread bowl with us for lunch. This oneโ€™s available till the end of the month. โœŒ๏ธ๐Ÿฒโ„๏ธ

#SugarpineDriveIn #SteelheadSeason #ColumbiaRiverGorge #WinterCooking #PacificNorthwest ChowderWeather
๐Œ๐Ž๐Ž๐’๐„ ๐“๐‘๐€๐‚๐Š๐’ ๐ŸซŽ๐Ÿซ Moose tracks are a powerful symbo ๐Œ๐Ž๐Ž๐’๐„ ๐“๐‘๐€๐‚๐Š๐’ ๐ŸซŽ๐Ÿซ

Moose tracks are a powerful symbol of Winter โ€” deep, heavy prints crossing snow-covered boreal forests from the Great Lakes to the Rockies and into Canada. They speak to strength, resilience, and life in cold, vast places.

Theyโ€™re also the inspiration for one of Americaโ€™s most iconic ice cream flavors โ€” a familiar mix of chocolate, vanilla, peanut butter, fudge, and candy bits.

We gave the classic a remix for our new sundae special.

๐‚๐ก๐จ๐œ๐จ๐ฅ๐š๐ญ๐ž ๐š๐ง๐ ๐ฏ๐š๐ง๐ข๐ฅ๐ฅ๐š ๐ฌ๐จ๐Ÿ๐ญ ๐ฌ๐ž๐ซ๐ฏ๐ž ๐ฌ๐ฐ๐ข๐ซ๐ฅ๐ž๐ ๐ก๐ข๐ ๐ก, ๐๐ซ๐ข๐ณ๐ณ๐ฅ๐ž๐ ๐ฐ๐ข๐ญ๐ก ๐š ๐๐ฎ๐จ ๐จ๐Ÿ ๐ฌ๐š๐ฎ๐œ๐ž๐ฌ โ€” ๐ฉ๐ž๐š๐ง๐ฎ๐ญ ๐›๐ฎ๐ญ๐ญ๐ž๐ซโ€“๐ฆ๐š๐ฉ๐ฅ๐ž ๐ฆ๐š๐ ๐ข๐œ ๐ฌ๐ก๐ž๐ฅ๐ฅ ๐š๐ง๐ ๐ก๐จ๐ง๐ž๐ฒ ๐ก๐จ๐ญ ๐Ÿ๐ฎ๐๐ ๐ž. ๐…๐ข๐ง๐ข๐ฌ๐ก๐ž๐ ๐ฐ๐ข๐ญ๐ก ๐ก๐จ๐ฎ๐ฌ๐ž๐ฆ๐š๐๐ž ๐ฉ๐ž๐š๐ง๐ฎ๐ญ ๐›๐ฎ๐ญ๐ญ๐ž๐ซ ๐ฉ๐ฎ๐Ÿ๐Ÿ๐ž๐-๐ซ๐ข๐œ๐ž ๐œ๐ฎ๐ฉ๐ฌ, ๐œ๐ซ๐ฎ๐ฌ๐ก๐ž๐ ๐ฉ๐ž๐š๐ง๐ฎ๐ญ๐ฌ, ๐š๐ง๐ ๐œ๐ก๐จ๐œ๐จ๐ฅ๐š๐ญ๐ž ๐š๐ง๐ญ๐ฅ๐ž๐ซ๐ฌ ๐จ๐ง ๐ญ๐จ๐ฉ.

Come thru and try it. On the specials menu now until the end of the month. See you soon!โœŒ๏ธ

#SugarpineDriveIn #WinterMenu #moosetracksicecream #MooseTracks #softservestateofmind
โ€œ๐˜พ๐™Š๐˜พ๐™ƒ๐™Š๐™‰ ๐˜ฟ๐™€ ๐™‡๐˜ผ๐™„๐™โ€ โ€” ๐™’๐™„๐™‰๐™๐™€๐™โ€™๐™Ž ๐™‹๐™๐™‡๐™‡๐™€๐˜ฟ ๐™‹๐™Š๐™๐™† ๐™Ž๐˜ผ๐™‰๐˜ฟ๐™’๐™„๐˜พ๐™ƒ โ€œ๐˜พ๐™Š๐˜พ๐™ƒ๐™Š๐™‰ ๐˜ฟ๐™€ ๐™‡๐˜ผ๐™„๐™โ€ โ€” ๐™’๐™„๐™‰๐™๐™€๐™โ€™๐™Ž ๐™‹๐™๐™‡๐™‡๐™€๐˜ฟ ๐™‹๐™Š๐™๐™† ๐™Ž๐˜ผ๐™‰๐˜ฟ๐™’๐™„๐˜พ๐™ƒ

This sandwich traces a line from ๐—ฒ๐—ฎ๐˜€๐˜๐—ฒ๐—ฟ๐—ป ๐—–๐—ฎ๐—ป๐—ฎ๐—ฑ๐—ฎ ๐˜๐—ผ ๐˜๐—ต๐—ฒ ๐—Ÿ๐—ผ๐˜‚๐—ถ๐˜€๐—ถ๐—ฎ๐—ป๐—ฎ ๐—ฏ๐—ฎ๐˜†๐—ผ๐˜‚. Early French settlers carried their cooking traditions south along the Mississippi River, where those methods took on new life in Louisianaโ€™s Cajun Country. One of the most enduring is ๐—ฐ๐—ผ๐—ฐ๐—ต๐—ผ๐—ป ๐—ฑ๐—ฒ ๐—น๐—ฎ๐—ถ๐˜ โ€” ๐˜„๐—ต๐—ผ๐—น๐—ฒ ๐—ฝ๐—ถ๐—ด, ๐—ฟ๐—ผ๐—ฎ๐˜€๐˜๐—ฒ๐—ฑ ๐—น๐—ผ๐˜„ ๐—ฎ๐—ป๐—ฑ ๐˜€๐—น๐—ผ๐˜„ ๐—ผ๐˜ƒ๐—ฒ๐—ฟ ๐—ผ๐—ฝ๐—ฒ๐—ป ๐—ณ๐—ถ๐—ฟ๐—ฒ, cooked for big gatherings like โ€œboucheriesโ€ and festivals such as the โ€œCourir de Mardi Grasโ€ that last all day.

Another menu highlight from ๐—–๐—ต๐—ฒ๐—ณ ๐—ฅ๐˜†๐—ฎ๐—ป ๐—›๐—ฎ๐˜„๐—ธ๐—ถ๐—ป๐˜€ (@dustest), inspired by his Southern hospitality roots and love for Cajun Country cooking.

For this one we smoke pork shoulders low and slow with ๐—ฐ๐—ฎ๐—ท๐˜‚๐—ป ๐˜€๐—ฝ๐—ถ๐—ฐ๐—ฒ๐˜€, ๐˜„๐—ต๐—ถ๐˜๐—ฒ ๐˜„๐—ถ๐—ป๐—ฒ, ๐—ฏ๐˜‚๐˜๐˜๐—ฒ๐—ฟ ๐—ฎ๐—ป๐—ฑ ๐—ด๐—ฎ๐—ฟ๐—น๐—ถ๐—ฐ until fall-part tender and deeply seasoned. The pork is finished with our ๐˜€๐˜„๐—ฒ๐—ฒ๐˜ ๐˜€๐—บ๐—ผ๐—ธ๐—ฒ ๐—•๐—•๐—ค ๐˜€๐—ฎ๐˜‚๐—ฐ๐—ฒ and piled onto a ๐˜€๐—ฝ๐—ฒ๐—ฐ๐—ถ๐—ฎ๐—น ๐—ฐ๐—ผ๐—ฟ๐—ป๐—ฏ๐—ฟ๐—ฒ๐—ฎ๐—ฑ ๐—บ๐—ถ๐—น๐—ธ ๐—ฏ๐˜‚๐—ป made for us by our friends at @oyatsupanbakers. 

A crunchy ๐˜€๐—น๐—ฎ๐˜„ ๐—ผ๐—ณ ๐—ฐ๐—ฎ๐—ฏ๐—ฏ๐—ฎ๐—ด๐—ฒ, ๐—ฐ๐—ฒ๐—น๐—ฒ๐—ฟ๐˜† ๐—ฟ๐—ผ๐—ผ๐˜, ๐—ฟ๐—ผ๐—ฎ๐˜€๐˜๐—ฒ๐—ฑ ๐˜๐—ผ๐—บ๐—ฎ๐˜๐—ผ, ๐—ฐ๐—ต๐—ผ๐—ฝ๐—ฝ๐—ฒ๐—ฑ ๐—ฑ๐—ถ๐—น๐—น ๐—ฝ๐—ถ๐—ฐ๐—ธ๐—น๐—ฒ ๐—ฎ๐—ป๐—ฑ ๐—–๐—ฟ๐—ฒ๐—ผ๐—น๐—ฒ ๐—บ๐˜‚๐˜€๐˜๐—ฎ๐—ฟ๐—ฑ adds acidity and bite. ๐—ง๐—ฎ๐—ฏ๐—ฎ๐˜€๐—ฐ๐—ผ-๐—ฝ๐—ถ๐—ฐ๐—ธ๐—น๐—ฒ๐—ฑ ๐—ผ๐—ป๐—ถ๐—ผ๐—ป๐˜€ nod to Louisianaโ€™s iconic pepper sauce; while scallion, fresh herbs, and jalapeรฑo are blended into our fancy fry-sauceโ€“style ๐—ด๐—ฟ๐—ฒ๐—ฒ๐—ป ๐—ฟ๐—ฒ๐—บ๐—ผ๐˜‚๐—น๐—ฎ๐—ฑ๐—ฒ that cuts through all that porky goodness.

๐—ฃ๐—ฎ๐—ฟ๐˜ ๐—ผ๐—ณ ๐˜๐—ต๐—ฒ โ€œ๐—™๐—ฟ๐—ฒ๐—ป๐—ฐ๐—ต ๐—ค๐˜‚๐—ฎ๐—ฟ๐˜๐—ฒ๐—ฟโ€ ๐˜€๐—ฒ๐—ฐ๐˜๐—ถ๐—ผ๐—ป ๐—ผ๐—ณ ๐—ผ๐˜‚๐—ฟ ๐—ป๐—ฒ๐˜„ ๐—ช๐—ถ๐—ป๐˜๐—ฒ๐—ฟ ๐— ๐—ฒ๐—ป๐˜‚... rich, smoky, spicy, and messy (in the best way). Also available as a gluten-free rice bowl.  Cโ€™est bon! Come try one today. Weโ€™re open 11 to 5.โœŒ๏ธ 

#SugarpineDriveIn #WinterMenu #CochonDeLait #CajunCountry #PulledPork
๐—–๐—Ÿ๐—˜๐— ๐—˜๐—ก๐—ง๐—œ๐—ก๐—˜โ€“๐—”๐—Ÿ๐— ๐—ข๐—ก๐—— ๐—–๐—ฅ๐—ข๐—œ๐—ฆ๐—ฆ๐—”๐—ก๐—ง ๐™ค๐™ช๐™ง ๐™ฅ๐™ก๐™–๐™ฃ๐™ฉ-๐™—๐™–๐™จ๐™š๐™™ ๐™จ๐™ž๐™œ๐™ฃ๐™–๐™ฉ ๐—–๐—Ÿ๐—˜๐— ๐—˜๐—ก๐—ง๐—œ๐—ก๐—˜โ€“๐—”๐—Ÿ๐— ๐—ข๐—ก๐—— ๐—–๐—ฅ๐—ข๐—œ๐—ฆ๐—ฆ๐—”๐—ก๐—ง
๐™ค๐™ช๐™ง ๐™ฅ๐™ก๐™–๐™ฃ๐™ฉ-๐™—๐™–๐™จ๐™š๐™™ ๐™จ๐™ž๐™œ๐™ฃ๐™–๐™ฉ๐™ช๐™ง๐™š ๐™›๐™ค๐™ง ๐™ฉ๐™๐™š ๐™จ๐™š๐™–๐™จ๐™ค๐™ฃ

Clementines, satsumas, kishus, sumos โ€” mandarins of all kinds show up on the Winter table for a reason. Theyโ€™re tied to holidays across cultures, especially around the New Year. Bright citrus on cold days. Bowls full of oranges on the countertop. The smell of fresh citrus peel on your hands.

One of our favorite cold weather cooking traditions is clementine cake โ€” moist, almond-rich, and citrus-forward. The kind made with whole fruit, peel and all, pureed into the batter. Itโ€™s cozy and bright at the same time, and it always feels like Winter.

That nostalgia is where this sundae starts. We took those flavors to the French patisserie and paired them with the textures of almond croissantโ€ฆ ๐—•๐—น๐—ผ๐—ผ๐—ฑ ๐—ผ๐—ฟ๐—ฎ๐—ป๐—ด๐—ฒ ๐˜€๐—ต๐—ฒ๐—ฟ๐—ฏ๐—ฒ๐˜ ๐—ฎ๐—ป๐—ฑ ๐˜ƒ๐—ฎ๐—ป๐—ถ๐—น๐—น๐—ฎโ€“๐—ฎ๐—น๐—บ๐—ผ๐—ป๐—ฑ ๐˜€๐˜„๐—ถ๐—ฟ๐—น ๐˜€๐—ผ๐—ณ๐˜ ๐˜€๐—ฒ๐—ฟ๐˜ƒ๐—ฒ ๐—ณ๐—ผ๐—ฟ๐—บ ๐˜๐—ต๐—ฒ ๐—ฏ๐—ฎ๐˜€๐—ฒ, ๐—น๐—ฎ๐˜†๐—ฒ๐—ฟ๐—ฒ๐—ฑ ๐˜„๐—ถ๐˜๐—ต ๐—ณ๐—ฟ๐—ฎ๐—ป๐—ด๐—ถ๐—ฝ๐—ฎ๐—ป๐—ฒ-๐—ณ๐—ถ๐—น๐—น๐—ฒ๐—ฑ ๐—ฎ๐—น๐—บ๐—ผ๐—ป๐—ฑ ๐—ฐ๐—ฟ๐—ผ๐—ถ๐˜€๐˜€๐—ฎ๐—ป๐˜ ๐—ฐ๐—ผ๐—ผ๐—ธ๐—ถ๐—ฒ ๐—ฏ๐—ถ๐˜๐—ฒ๐˜€. ๐—ฃ๐—ผ๐˜„๐—ฑ๐—ฒ๐—ฟ๐—ฒ๐—ฑ ๐—ณ๐—ฒ๐˜‚๐—ถ๐—น๐—น๐—ฒ๐˜๐—ถ๐—ป๐—ฒ ๐—ณ๐—น๐—ฎ๐—ธ๐—ฒ๐˜€ ๐—บ๐—ถ๐—บ๐—ถ๐—ฐ ๐˜๐—ต๐—ฎ๐˜ ๐˜€๐—ต๐—ฎ๐˜๐˜๐—ฒ๐—ฟ๐—ฒ๐—ฑ, ๐˜€๐˜‚๐—ด๐—ฎ๐—ฟ-๐—ฑ๐˜‚๐˜€๐˜๐—ฒ๐—ฑ ๐—ฝ๐—ฎ๐˜€๐˜๐—ฟ๐˜† ๐—ฒ๐˜…๐˜๐—ฒ๐—ฟ๐—ถ๐—ผ๐—ฟ. ๐—–๐—ฎ๐—ป๐—ฑ๐—ถ๐—ฒ๐—ฑ ๐—ฐ๐—น๐—ฒ๐—บ๐—ฒ๐—ป๐˜๐—ถ๐—ป๐—ฒ ๐—ฎ๐—ฑ๐—ฑ๐˜€ ๐—ฎ ๐—ฐ๐—ต๐—ฒ๐˜„๐˜† ๐—ฏ๐—ฟ๐—ถ๐—ด๐—ต๐˜๐—ป๐—ฒ๐˜€๐˜€, ๐—ฎ๐—ป๐—ฑ ๐—ผ๐˜‚๐—ฟ ๐—ผ๐—ฟ๐—ฎ๐—ป๐—ด๐—ฒ ๐—ท๐˜‚๐—น๐—ถ๐˜‚๐˜€ ๐—ฐ๐˜‚๐—ฟ๐—ฑ ๐—ฟ๐˜‚๐—ป๐˜€ ๐˜๐—ต๐—ฟ๐—ผ๐˜‚๐—ด๐—ต ๐—ถ๐˜ ๐—ฎ๐—น๐—น ๐˜„๐—ถ๐˜๐—ต ๐—ฎ ๐—ฐ๐—ฟ๐—ฒ๐—ฎ๐—บ๐˜†, ๐˜๐—ฎ๐—ป๐—ด๐˜† ๐—ณ๐—ถ๐—ป๐—ถ๐˜€๐—ต.

Nutty, flaky, chewy, citrusy, cold and creamy โ€” a plant-based Winter sundae to brighten your day. On the menu now and till the Spring Equinox.

#SugarpineDriveIn #WinterMenu #AlmondCroissantSundae #CitrusSeason #SoftServeStateofMind
๐Ÿ‘ฉโ€๐Ÿณ: @arie11eira @emilys_gorge_life
๐—ง๐—ต๐—ฎ๐˜โ€™๐˜€ ๐—ฟ๐—ถ๐—ด๐—ต๐˜ โ€” ๐—ช๐—˜ ๐—”๐—ฅ๐—˜ ๐—•๐—”๐—–๐—ž ๐—ข๐—ฃ๐—˜๐—ก ๐—ช๐—œ๐—ง๐—› ๐—ข๐—จ๐—ฅ ๐—ก๐—˜๐—ช ๐—ช๐—œ๐—ก๐—ง๐—˜ ๐—ง๐—ต๐—ฎ๐˜โ€™๐˜€ ๐—ฟ๐—ถ๐—ด๐—ต๐˜ โ€” ๐—ช๐—˜ ๐—”๐—ฅ๐—˜ ๐—•๐—”๐—–๐—ž ๐—ข๐—ฃ๐—˜๐—ก ๐—ช๐—œ๐—ง๐—› ๐—ข๐—จ๐—ฅ ๐—ก๐—˜๐—ช ๐—ช๐—œ๐—ก๐—ง๐—˜๐—ฅ ๐— ๐—˜๐—ก๐—จ. And weโ€™re pretty stoked about this brand new sandwich special: โ€œ๐˜พ๐™ƒ๐™„๐˜พ๐˜ผ๐™‚๐™Š ๐˜ฝ๐™€๐™€๐™ ๐˜พ๐™ƒ๐™€๐™€๐™† ๐˜ฝ๐™Š๐™๐™๐™‚๐™๐™„๐™‚๐™‰๐™Š๐™‰โ€โ€ฆ

A mashup of the iconic Italian beef sandwich and classic boeuf bourguignon โ€” slow-braised beef cooked in red wine. Hard to beat on a cold winter day.

We smoke beef cheeks then braise them low and slow in a broth built with pinot noir, mushrooms, onions, and herbs. That gets piled into a toasted French roll with melted provolone and a French-style jardiniรจre relish made with fennel, cornichon, chili flake and chopped olive. Served with a side of beefy, herby red-wine jus for dipping.

All the depth of beef bourguignon, with the messy, crave-it-again energy of a Chicago beef sandwich. Also available as a rice bowl (gluten-free), with jus on the side.

Pop in for lunch with us here in Troutdale. Weโ€™re open 11โ€“5. See you soon!โœŒ๏ธ

#SugarpineDriveIn #ColumbiaRiverGorge
#ChicagoBeefBourguignon #WinterComforts #FrenchRoots
๐Ÿ‘จโ€๐Ÿณ: @dustest @cookingcassel
๐‘ป๐‘ฏ๐‘ฌ ๐‘ต๐‘ฌ๐‘พ ๐‘พ๐‘ฐ๐‘ต๐‘ป๐‘ฌ๐‘น ๐‘ด๐‘ฌ๐‘ต๐‘ผ ๐‘ฐ๐‘บ ๐‘ณ๐‘ฐ๐‘ฝ๐‘ฌ โ€” โ€œ๐—ช๐—ถ๐—ป๐˜๐—ฒ๐—ฟ ๐—–๐—ผ๐—บ๐—ณ๐—ผ๐—ฟ๐˜๐˜€: ๐—™๐—ฟ ๐‘ป๐‘ฏ๐‘ฌ ๐‘ต๐‘ฌ๐‘พ ๐‘พ๐‘ฐ๐‘ต๐‘ป๐‘ฌ๐‘น ๐‘ด๐‘ฌ๐‘ต๐‘ผ ๐‘ฐ๐‘บ ๐‘ณ๐‘ฐ๐‘ฝ๐‘ฌ โ€” โ€œ๐—ช๐—ถ๐—ป๐˜๐—ฒ๐—ฟ ๐—–๐—ผ๐—บ๐—ณ๐—ผ๐—ฟ๐˜๐˜€: ๐—™๐—ฟ๐—ฒ๐—ป๐—ฐ๐—ต ๐—ฅ๐—ผ๐—ผ๐˜๐˜€โ€

In the New Year, winter settles fully into the Gorge. Cold air pools along the Columbia, rain presses in, snow gathers in the Cascades, and the light comes late. Itโ€™s a season that naturally slows things down โ€” one that calls for warmth, patience, and food that feels grounding.

Our winter menu grew out of that feeling. In French cooking, winter has always been a time for care and intention: simmering pots, deep broths, braises that take time, and meals built to hold heat. Richness isnโ€™t about excess here โ€” itโ€™s about nourishment, about sustaining yourself through the cold.

Those instincts didnโ€™t stay in France. They traveled across cultures, shaping kitchens around the world. In Quรฉbec, winter cooking leans into braises, beans, and starches meant for long cold stretches. In Louisiana, French roots evolved into Cajun and Creole traditions built on roux, spice, and the holy trinity. In Vietnam, the French boulangerie met chilies and fresh herbs, creating food that balances warmth with freshness.

This season at Sugarpine, weโ€™re cooking from that lineage โ€” French-rooted methods, interpreted through the Pacific Northwest pantry. Hot, pressed sandwiches filled with braised meats. Long-simmered soups built to steam in cold air. Breads and cheeses that anchor a meal. And, as always, room for sweetness: cookies, soft serve, and drinks meant to be held in both hands.

So throw on your winter coat and come find us. The weatherโ€™s doing its thing โ€” weโ€™re doing ours. Itโ€™s Sugarpine, rain or shine.

#SugarpineDriveIn #ColumbiaRiverGorge
#TroutdaleOregon #WinterComforts #FrenchRoots
Weโ€™re working on the new Winter Menu and canโ€™t wai Weโ€™re working on the new Winter Menu and canโ€™t wait to share it with you allโ€ฆ So mark your calendars: weโ€™re back open on Wednesday January 7th at 11 am. See you soon! โœŒ๏ธ

#sugarpinedrivein #wintermenu #youaresogorge #columbiarivergorge #smallbusiness supportlocal
๐‰๐ฎ๐ฌ๐ญ ๐ฐ๐š๐ง๐ญ๐ž๐ ๐ญ๐จ ๐ฌ๐š๐ฒ ๐ญ๐ก๐š๐ง๐ค๐ฌ. Thanks for coming to S ๐‰๐ฎ๐ฌ๐ญ ๐ฐ๐š๐ง๐ญ๐ž๐ ๐ญ๐จ ๐ฌ๐š๐ฒ ๐ญ๐ก๐š๐ง๐ค๐ฌ.

Thanks for coming to Sugarpine this year โ€” for keeping us busy, curious, and on our toes. Thanks for trusting us with your lunch breaks, road trips, family outings, and end-of-the-week treats. We appreciate you.

Come see us today if youโ€™re nearby. Weโ€™re serving 11โ€“5 before we take a short holiday break (12/22โ€“1/6). We got snacks. We got last-minute gifts. And weโ€™d love to close out the year with youโ€ฆ From all of us at Sugarpine, HAPPY HOLIDAYS!โœŒ๏ธ๐Ÿ™Œ

#sugarpinedrivein #thankyou #columbiarivergorge #troutdale #happyholidays
๐ŸŽ„โœจ ๐™๐˜ผ๐™ˆ๐™„๐™‡๐™” ๐™„๐™‰ ๐™๐™Š๐™’๐™‰? ๐™”๐™ค๐™ช ๐™ ๐™ฃ๐™ค๐™ฌ ๐™ฌ๐™๐™–๐™ฉ ๐™ฉ๐™ค ๐™™๐™ค โ€” ๐™—๐™ง๐™ž๐™ฃ๐™œ โ€™๐™š๐™ข ๐ŸŽ„โœจ ๐™๐˜ผ๐™ˆ๐™„๐™‡๐™” ๐™„๐™‰ ๐™๐™Š๐™’๐™‰? ๐™”๐™ค๐™ช ๐™ ๐™ฃ๐™ค๐™ฌ ๐™ฌ๐™๐™–๐™ฉ ๐™ฉ๐™ค ๐™™๐™ค โ€” ๐™—๐™ง๐™ž๐™ฃ๐™œ โ€™๐™š๐™ข ๐™—๐™ฎ ๐™ฉ๐™๐™š ๐™™๐™ง๐™ž๐™ซ๐™š-๐™ž๐™ฃ.

Youโ€™ll have plenty of time to stay cooped up inside. Get out to the Gorge, take a rainy drive, and swing by for something cozy and sweet.

Like our โ€œ๐—™๐—ฒ๐—น๐—ถ๐˜‡ ๐—ก๐—ฎ๐˜ƒ๐—ถ๐—ฑ๐—ฎ๐—ฑโ€ ๐—›๐—ผ๐—น๐—ถ๐—ฑ๐—ฎ๐˜† ๐—ฆ๐˜‚๐—ป๐—ฑ๐—ฎ๐—ฒ โ€” vanilla soft serve with choco-flan cake bites, rompope custard (think Mexican eggnog), and candied pepitas topped with our housemade bunuelo de viento โ€” itโ€™s here for just a few more days, along with cozy comfort food, ๐—ณ๐—ฟ๐—ฒ๐˜€๐—ต ๐—ฏ๐—ฎ๐—ธ๐—ฒ๐—ฑ ๐—ฐ๐—ผ๐—ผ๐—ธ๐—ถ๐—ฒ๐˜€ (๐—ผ๐—ฟ๐—ฑ๐—ฒ๐—ฟ ๐—ผ๐—ป๐—น๐—ถ๐—ป๐—ฒ ๐—ณ๐—ผ๐—ฟ ๐—ฝ๐—ถ๐—ฐ๐—ธ๐˜‚๐—ฝ) ๐—ฝ๐—น๐˜‚๐˜€ ๐—บ๐—ฒ๐—ฟ๐—ฐ๐—ต ๐—ฎ๐—ป๐—ฑ ๐—ด๐—ถ๐—ณ๐˜ ๐—ฐ๐—ฎ๐—ฟ๐—ฑ๐˜€ that make easy stocking stuffers.

Weโ€™re here through Sunday. Just a few days left to enjoy Sugarpine in 2025.

#SugarpineDriveIn #FelizNavidad #HolidaySundae #StockingStuffers #youaresogorge
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