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The menu changes with the seasons at this cozy O4W newbie, but chef Evan Cordes’ thick and juicy burger is a mainstay. A juicy seven-ounce patty of certified Angus beef comes smothered in melty Tillamook cheddar with thick strips of bacon, served on locally-made chili cornmeal bread with little bits of jalapeño mixed in. On the side is the “burger salad”: a delightfully greasy pile of seasonal veggies roasted in, mmm, leftover burger juice. $13.