Central District Ice Cream
This month, the lineup at the Central District ice cream shop known for their bold and unique flavors includes Matcha Strawberry, a green tea ice cream with strawberry and chamomile ice cream swirls; Sapin Sapin, an ice cream inspired by the Filipino rice cake dessert of the same name featuring an ube-coconut-anise base with pandan ice cream swirls; Coconut Ginger Turmeric, an ice cream made with macapuno (a type of coconut grown in the Phillipines), ginger, turmeric, and candied ginger bits; Pink Popcorn, a flavor with pink candy-coated popcorn; Pistachio Fudge Brownie, a pistachio and olive oil base with fudgy brownie chunks; Chocolate Fire Roasted Poblano, a chocolate ice cream with fire-roasted poblano peppers and chocolate chips; and Orange Blossom, a dairy-free orange blossom flavor with a hint of cardamom.
Cupcake Royale
In honor of the King's 84th birthday, Cupcake Royale's current special is the "Velvet Elvis" cupcake: a banana cupcake topped with chocolate peanut butter buttercream, a banana chip, and (optional) bacon.
Frankie & Jo's
The plant-based creamery's three seasonal flavors for January include Eclipse, a nod to the month's two eclipses (one of which has passed and one of which is later this month) with a swirl of light toasted coconut ice cream and dark chocolate ice cream with house-made dark chocolate sunflower butter cup chunks; Hemp Matcha Crunch, an earthy hemp-butter ice cream infused with Mizuba matcha tea with a swirl of date syrup and hemp seed granola crunch; and Seattle Fog, a flavor inspired by the London Fog (an Earl Grey tea latte) with coconut-cashew milk infused with Market Spice Earl Grey tea.
Hot Cakes
The dessert emporium's molten cake of the month is the Spiced Hot Cocoa Molten Cake, a cinnamon- and chile-spiced molten chocolate cake inspired by early cacao drink recipes and a scoop of honey-vanilla ice cream with cinnamon-oat crumble, plus a fluffy torched meringue on top for the "marshmallow." Their shake of the month is the Cinnamon Toast Crunch Vegan Shake, made with Frankie & Jo's brown sugar vanilla ice cream and a house-made gluten-free version of Cinnamon Toast Crunch cereal. In addition, they're also serving their full winter menu, which includes Blood Orange and Cacao Nib Panna Cotta, a cacao nib- and blood orange zest-infused panna cotta with torched meringue, fresh blood orange, and almond-nib brittle; Pistachio Pear Cake, a brown butter pistachio cake with juniper chocolate ganache, poached Seckel pear, and a pear chip alongside forest chocolate sauce and crushed pistachios, a Ginger Meyer Lemon shake with Meyer lemon curd, vanilla ice cream, and chunks of crunchy ginger shortbread topped with whipped cream and candied ginger, a Chocolate Rum Raisin Boozy Shake made with a blend of dark chocolate sauce, cinnamon, dark rum, rum raisins, and vanilla ice cream with whipped cream and cinnamon; and Gingersnap Milk, with molasses, ginger, cinnamon, and vanilla blended into organic frothy milk.
Juicebox
The health food haven's winter menu includes a quinoa greens salad with golden beets and pickled pomegranate; a kitchari bowl (red lentil and brown rice stew with garlicky mustard greens, pickled fennel, and herbs); a spicy butternut chai shake; and a romesco bean bowl with cauliflower rice, white beans, Brussels sprouts, kale, almond romesco sauce, pickled sultana, toasted almonds, and herbs.
Lady Yum
The macaron maven's January flavors are Pear Blackberry and Lemon Ginger Cayenne (a cheeky nod to the master cleanse?), while their winter flavors are Birthday Cake, Earl Grey, and PB&J.
Li'l Woody's
The burger joint's current weekly special is the Four Alarm Woody Burger, with habanero mayo, red onion, pickled jalapeños, pepper jack, lettuce, and Painted Hills grass-fed beef, available until Monday, January 14. (We'll update here when the next week's special is announced.)
Molly Moon's Ice Cream
The local ice cream parlor's current seasonal flavors include Blueberry Yogurt, a tangy flavor made with Flying Cow Creamery yogurt and blueberry jam made from Bow Hill blueberries; Meyer Lemon, a bright Meyer lemon flavor made with Meyer lemons from Lemon Ladies Orchard in Emerald Hill, California; Vegan Golden Milk, a vegan coconut milk ice cream made with Golde’s original golde tonic (an elixir containing turmeric, cacao, and black pepper); and Viaduct Crunch, an ice cream in honor of the Viaduct made with a Stumptown coffee base and crunchy bourbon toffee cornflakes. Their seasonal sundae is the "Get Cozy" sundae, a creation inspired by the Danish concept of hygge (coziness) featuring Earl Grey ice cream, caramel stroopwafel bits, whipped cream, a drizzle of maple-cream sauce, and a Chukar cherry.
Rachel's Ginger Beer
The spicy-sweet soda shop's current seasonal flavor is Black Currant, available on tap or by the growler.
Raised Doughnuts
For their seasonal January flavors, Mi Kim's Central District doughnut shop is featuring toasted coconut, blackberry chevre, mango mochi, and burnt sugar and orange.
Salt and Straw
For their January "Vegandulgence" series, Portland-based artisan ice cream maker Salt and Straw is releasing a line of entirely plant-based flavors, including Toasted Milk and Cookies, a coconut ice cream with toasted coconut, molasses, gluten-free salted chocolate chip cookie chunks, and chocolate ganache; the Elvis Peanut Butter Banana Split, a tribute to Elvis with banana coconut base with creamy cashew butter, marionberry jam, and vegan peanut butter toasted coconut "bacon" brittle; Candied Apricot Faux-Yo, a frozen yogurt made with cultured coconut cream, lime juice, apricot, vanilla, green cardamom, and candied apricots; Oatmeal Moon Pies with Aquafaba Marshmallows, a chocolate coconut ice cream with stracciatella and vegan marshmallow oatmeal sandwich cookies; and Heidi Ho's Lemon Cheesecake, made with vanilla coconut ice cream, a lemon cheesecake swirl with the vegan food brand Heidi Ho's cultured cashew "No Chevre" goat cheese substitute, and gluten-free toasted almond pie crust crumbles.
Trophy Cupcakes
The gourmet cupcakery is paying homage to Elvis with their Elvis cupcake, with banana, pineapple, and coconut cake, a swirl of peanut butter buttercream, and a drizzle of honey.
Trove
Rachel Yang and Seif Chirchi's Korean barbecue spot is now serving a mushroom hot stone rice bowl with cashew hot sauce and an egg.
