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Our reimagination of the classic. We spike our cream with just enough Guatemalan fleur de sel to bring out its nuances, then drizzle in ribbons of our hand-burned caramel. Made with bitterman salt
It's called "Double fold" for a reason: our friends at singing dog use twice as many vanilla beans in their extract to pack an incredible punch. This definitely ain't vanilla vanilla. Made with singing dog vanilla.
For anyone who eats brownies warm right out of the pan. We fold our housemade marshmallow fluff into intensely chocolate-y brownie batter so each piece stays fudgy in ice cream.
A simple combination thanks to incredible Oregon olive oil. We love enhancing its tropical, grassy flavors and rich, buttery texture in ice cream. Made with Durant olive mill's arbequina extra-virgin olive oil.
Bold, single-origin cold brew gets mixed with cream, sugar, and sea salt. Then we pour untempered chocolate directly into the ice cream as it churns, an old-school technique called freckling. Made with coava coffee and woodblock chocolate
Bliss for lavender lovers. We steep pounds of lavender petals in local honey, bringing out more complex, herbaceous flavors than you've ever experienced. Made with bee local honey.
We fold our house-baked chewy snickerdoodle cookies into ice cream that's spiked with the most intensely spiced, warm cinnamon. Made with red ape cinnamon.
We candy Oregon bartletts to bring out their flavor, then fold in cave-aged crumbles of rogue creamery blue cheese for a bold thwack. Made with rogue creamery.
A strawberry triple threat. We steal a trick from the Italians, using balsamic and citrusy cubeb black pepper to help coax out the fruit's acidity and brightness. Made with Oregon hill farms strawberries and honey ridge farms balsamic vinegar.
This is the most decadent ice cream you've ever tasted, thanks to the trifecta of cloud forest chocolate, coconut cream, and hazelnut butter. Chunks of our homemade gluten-free and vegan Oreo make it over the top. Made with cloud forest chocolate.
Coconut water and a little sugar are the only things we need to let the sweet-tart quality of strawberries shine in this creamy, refreshing flavor. Made with harmless harvest coconut water.
Southern Oregon's self-proclaimed chocolatier to the rock gods has created a bon bon so delicious that its mere mention invokes a Pavlovian response in us. We deconstructed their spicy, fudgy Ghanaian chocolate into a rich marzipan ganache with clove fig jam and dark rum-spiked freckled ice cream. Allergens: milk, tree nuts almonds.
Melissa berry might be the world's only naturopath who doubles as a vegan chocolatier. This bold dairy-free sorbet doesn't hold back on the assertiveness of lemon or intensity of dark chocolate?we'd like to think it has some healing properties of its own. Allergens: tree nuts.
Chocolate maker, culinary innovator, and cacao magician Sebastian cisneros of cloudforest truly makes us think about chocolate in ways we never have before. We ribbon dark, silky fudge into a swirl of chocolate and vanilla passionfruit ice creams, made with cacao and vanilla grown in the lush Ecuadorian countryside. Allergens: milk.
Driven by classic technique but unfettered by convention, David Briggs?one of the country's top chocolatiers?has taught us about preserving the integrity of artisanal chocolate in ice cream since our early days. A nod to his love of salsa macha, we parceled out the housemade smoky Chile paste into Chile-laced ice cream, macha oil fudge, and chocolate bark studded with roasted peanuts and sesame seeds. Allergens: milk, peanuts, tree nuts coconut.
Using only cacao and sugar, Portland's first bean-to-bar company, woodblock chocolate, accentuates the unique characteristics of single-origin beans. In our reimagined tin roof sundae, you'll find a spiced chocolate ice cream with vanilla and Tanzanian chocolate, rich fudge, and toasted peanut praline. Allergens: peanuts, milk.
Menu for Salt & Straw provided by Allmenus.com
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