Make sure you let them know if it's your first visit to Salt and Straw because they'll recommend and give you samples of their popular flavors. Here's list of flavors from their menu:
SEA SALT ICE CREAM with CARAMEL RIBBON*
Developed with salt expert, Mark Bitterman, of Portland's The Meadow. Our seas salt ice cream is made with The Meadow's Fleur de Sel & ribboned with hand burned caramel.
GRANDMA MALEK'S ALMOND BRITTLE with SALTED GANACHE*
We took our Grandma Malek's (Owners' grandma) almond brittle recipe to the next level with our own house-made, perfectly soft chocolatey ganache.
COFFEE & BOURBON
Stumptown's single origin Gajah Aceh coffee, mixed with a little of Portland's Holy Kakow chocolate and a lot of Burnside Bourbon from our own local East-side Distillery.
'DOUBLE FOLD SINGING DOG' VANILLA
Made with Singing Dog Vanilla from Eugene, Oregon. 'Double fold' means that they use twice as many vanilla beans to pack in an amazing vanilla punch.
FRECKLED WOODBLOCK CHOCOLATE
Woodblock is the first bean-to-bar chocolate maker in Portland. We add in a bit of Jacobson sea salt, and then use an old-school ice cream making technique called "freckling" to suspend the chocolate in an untempered state.
STRAWBERRY HONEY BALSAMIC VINEGAR with CRACKED BLACK PEPPER
It's triple Oregon Strawberry! Made with strawberries, jam, and syrup from Oregon Hills Farm, honey balsamic from a third generation beekeeper at Honeyridge Farms and locally imported, rare Pohnpei Pepper (not to make it spicy... Just a trick we stole from the Italians to pepper fruit to bring out the flavor).
PEAR with BLUE CHEESE
The delicate, sweet flavor of Truitt Brother's Pears from Salem, Oregon with perfectly aged crumbles of Rogue Creamery's Crater Lake Blue Cheese (recently named the best in the world at a fancy competition in France) mixed throughout.
CINNAMON SNICKERDOODLE
Red Ape Cinnamon from Eugene, Oregon donates part of the proceeds to save the orangutans in Sumatra where this cinnamon is harvested.
HONEY LAVENDER*
After countless requests, we've brought back one of our top flavors! Freshly harvested lavender grown in Dundee, OR by Red Ridge Farms is slowly infused into this ice cream with local Oregon honey.
PEPPERMINT COCOA
Made with world famous Oregon mint from Seely Farm, Portland's KaKow Chocolate and freshly crushed organic peppermint candies.
BOURBON PECAN PIE
Using local Bourbon from Eastside Distillery, we spin a spicy bourbon ice cream with ribbons of pecan pie filling.
FIGGY PUDDING
House-made, spiced plum, custard pudding in ice cream form. We use Oregon grown plums and splash in a bit of world famous Clear Creek brandy, a warming treat from a local distillery.
MULLED WINE SORBET
We start with REX HILL Pinot Noir grown and pressed in the Willamette Valley, we infuse it with Oregon's Singing Dog vanilla beans, orange zest, cinnamon sticks, and a carefully selected variety of holiday spices churned into a warming frozen sorbet.
EGGNOG CUSTARD
A classic holiday treat! We spiced and slow stirred egg custard using an old, traditional English recipe; then carefully churned it to make a warming, frozen concoction. A drizzle of homemade rum sauce is highly recommended.
BUTTER ROASTED CHESTNUTS
Slow-roasted, hand-cracked chestnuts rolled in melted brown butter with a dash of fleur de sel from our local salt shop, Mark Bitterman's The Meadow... all blended into an ice cream that's reminiscent of warm nights in front of a crackling fire place. Highly recommended!
(*) Personal Favorite
Salt and Straw
(Scoop Shop)
2035 NE Alberta St.
Portland, OR 97211
(503) 208-3867
11am - 11pm daily
(Scoop Shop & Bakery)
838 NW 23rd Ave
Portland, OR 97210
(971) 271-8168
7am - 11pm daily
Price: Around US$3.75 per person/scoop
SEA SALT ICE CREAM with CARAMEL RIBBON*
Developed with salt expert, Mark Bitterman, of Portland's The Meadow. Our seas salt ice cream is made with The Meadow's Fleur de Sel & ribboned with hand burned caramel.
GRANDMA MALEK'S ALMOND BRITTLE with SALTED GANACHE*
We took our Grandma Malek's (Owners' grandma) almond brittle recipe to the next level with our own house-made, perfectly soft chocolatey ganache.
COFFEE & BOURBON
Stumptown's single origin Gajah Aceh coffee, mixed with a little of Portland's Holy Kakow chocolate and a lot of Burnside Bourbon from our own local East-side Distillery.
'DOUBLE FOLD SINGING DOG' VANILLA
Made with Singing Dog Vanilla from Eugene, Oregon. 'Double fold' means that they use twice as many vanilla beans to pack in an amazing vanilla punch.
FRECKLED WOODBLOCK CHOCOLATE
Woodblock is the first bean-to-bar chocolate maker in Portland. We add in a bit of Jacobson sea salt, and then use an old-school ice cream making technique called "freckling" to suspend the chocolate in an untempered state.
STRAWBERRY HONEY BALSAMIC VINEGAR with CRACKED BLACK PEPPER
It's triple Oregon Strawberry! Made with strawberries, jam, and syrup from Oregon Hills Farm, honey balsamic from a third generation beekeeper at Honeyridge Farms and locally imported, rare Pohnpei Pepper (not to make it spicy... Just a trick we stole from the Italians to pepper fruit to bring out the flavor).
PEAR with BLUE CHEESE
The delicate, sweet flavor of Truitt Brother's Pears from Salem, Oregon with perfectly aged crumbles of Rogue Creamery's Crater Lake Blue Cheese (recently named the best in the world at a fancy competition in France) mixed throughout.
CINNAMON SNICKERDOODLE
Red Ape Cinnamon from Eugene, Oregon donates part of the proceeds to save the orangutans in Sumatra where this cinnamon is harvested.
HONEY LAVENDER*
After countless requests, we've brought back one of our top flavors! Freshly harvested lavender grown in Dundee, OR by Red Ridge Farms is slowly infused into this ice cream with local Oregon honey.
PEPPERMINT COCOA
Made with world famous Oregon mint from Seely Farm, Portland's KaKow Chocolate and freshly crushed organic peppermint candies.
BOURBON PECAN PIE
Using local Bourbon from Eastside Distillery, we spin a spicy bourbon ice cream with ribbons of pecan pie filling.
FIGGY PUDDING
House-made, spiced plum, custard pudding in ice cream form. We use Oregon grown plums and splash in a bit of world famous Clear Creek brandy, a warming treat from a local distillery.
MULLED WINE SORBET
We start with REX HILL Pinot Noir grown and pressed in the Willamette Valley, we infuse it with Oregon's Singing Dog vanilla beans, orange zest, cinnamon sticks, and a carefully selected variety of holiday spices churned into a warming frozen sorbet.
EGGNOG CUSTARD
A classic holiday treat! We spiced and slow stirred egg custard using an old, traditional English recipe; then carefully churned it to make a warming, frozen concoction. A drizzle of homemade rum sauce is highly recommended.
BUTTER ROASTED CHESTNUTS
Slow-roasted, hand-cracked chestnuts rolled in melted brown butter with a dash of fleur de sel from our local salt shop, Mark Bitterman's The Meadow... all blended into an ice cream that's reminiscent of warm nights in front of a crackling fire place. Highly recommended!
(*) Personal Favorite
Salt and Straw
(Scoop Shop)
2035 NE Alberta St.
Portland, OR 97211
(503) 208-3867
11am - 11pm daily
(Scoop Shop & Bakery)
838 NW 23rd Ave
Portland, OR 97210
(971) 271-8168
7am - 11pm daily
Price: Around US$3.75 per person/scoop
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