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Monday 11am - 5pm Thursday 11am - 5pm Friday 11am - 5pm Saturday 11am - 5pm Sunday 11am - 5pm

Sugarpine Drive-In

Name: Sugarpine Drive-In
Address: 1208 E. Historic Columbia River Highway, Troutdale, OR, 97060, US
Telephone: +15036656558
Price range: $$
Rating: 4.7

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Sugarpine Drive-In

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destination drive-thru restaurant on the Sandy River - we put a creative spin on classic comfort foods, snacks & refreshments
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11/02/2026

LA CALAVERA TORTA 💀🔥

This month’s sandwich special brings smoke, spice, and the late-Autumn harvest together in another creation from Chef Jordan Cassel (Jordan Cassel), built on a special pan de mu**to bun made by our friends at .

Chile-smoked chicken is coated in salsa negra BBQ sauce, layering rich chile flavor with sweetness and heat. Tamarind-sweet potato aïoli brings a savory richness, shredded queso Oaxaca melts onto the chicken, and a fresh kale, beet and radish salad adds texture and a touch of bitterness to balance the sweet elements of the sandwich.

We add persimmon pickles for brightness and spiced “candy” corn-nuts for a salty-sweet crunch. Tany’s iconic bun brings it all together.

Swipe through for a closer look at Tany’s pan de mu**to, the inspiration behind the sandwich, and our gluten free option. ➡️

PAN DE MU**TO

Our friends at baked up something special for this one.

Pan de mu**to, or “bread of the dead,” is a soft, sweet Mexican bread traditionally shared around Día de los Mu***os, when families remember and honor loved ones who have passed.

The raised strips of dough across the top represent bones, while the round piece at the center represents a skull—“la calavera”—which gives our sandwich its name.

Tanys made a not-too-sweet version especially for us, keeping that tender texture and classic design while making room for all the flavorful sandwich fillings. We love getting to collaborate with another local bakery and build a sandwich around what they do so well.

Go visit them on NE Halsey in Wood Village (they’re open 6am to 7pm weekdays, and close at 6pm on weekends), and give them a follow, too!

MAKE IT A BOWL.

All those smoky, spicy, sweet and tangy flavors, served over our eight grain rice. La Calavera is also available as a rice bowl for the gluten-sensitive or anyone needs a sandwich break.

On the specials board now. Come try it today! We’re open till 5 pm. ✌️

11/01/2026

NEW CHEF SUNDAE: “WILDBERRY CORN CRUNCH”! 🍨🫐🌽

Our newest Chef Sundae brings Bellpine at The Ritz-Carlton, Portland to the drive-in! This month we teamed up with chefs Jack Strong and Jocelyn Chacón for a sundae special celebrating native Oregon berries, First Foods, and the flavors and memories of their Indigenous Northwest and northern Mexican roots.

Vanilla soft serve layered with honeyed huckleberry, amaranth & cranberry jam, pan de elote, and cinnamon & maple sugar-dusted blue and yellow corn tortilla crumble with puffed amaranth. Bright berries, sweet corn, creamy vanilla, and lots of crunchy texture!

Launching today as we welcome Native American Heritage Month, this collaboration also supports the Siletz High School culinary program and the next generation of Oregon cooks. A big thank-you to Jocelyn, Jack and the whole Bellpine team for sharing their stories and sharing this delicious holiday treat with us!

Come help us give this one a proper Sugarpine welcome! Scooping at the drive-in all November. ✌️💜

MEET THE CHEFS

Chef Jocelyn Chacón (Jocelyn Chacón) grew up in Torreón, Coahuila, in northern Mexico. As Chef de Cuisine at Bellpine, she brings her northern Mexican and Indigenous roots to a culinary perspective shaped by family, tradition, and the flavors of home.

Chef Jack Strong hails from Siletz, Oregon. His Indigenous Northwest heritage informs a cooking philosophy grounded in place and season, celebrating native foods and their connections to community and culture.

At Bellpine, the restaurant at The Ritz-Carlton, Portland, their perspectives come together in a menu that tells the story of the Pacific Northwest through the people, landscapes, and traditions that shape it. We’re excited to welcome them both to our Chef Sundae series!

MOUNTAIN HUCKLEBERRIES

Huckleberries are a treasured First Food of the Pacific Northwest, sustaining Indigenous communities for generations and connecting food, land, and culture through the tradition of gathering.

For Chef Jack Strong, that connection is personal. Growing up in Siletz, Oregon, he picked huckleberries with family and fellow Siletz tribal members—fond memories that helped inspire this sundae.

“Nothing tastes better than a huckleberry fresh off the bush,” Jack told us.

For this sundae, we’ve lightly sweetened the huckleberries with honey, letting their bright, tart flavor shine through.

LAYERS OF CORN & A TASTE OF HOME

“Pan de elote reminds me of home in Mexico,” Chef Jocelyn Chacón shared. “Corn is such an important part of our culture and food traditions.”

She wanted to bring that nostalgia into a dessert connecting the flavors of home with the Pacific Northwest.

Here, corn takes two forms: tender bites of pan de elote, a Mexican corn cake lightly sweetened with condensed milk, and Jocelyn’s crunchy tortilla crumble. Blue and yellow corn tortillas are fried until crisp, broken into small pieces, and seasoned with maple sugar, cinnamon, and sea salt.

CRANBERRY & AMARANTH

Native to Oregon, cranberries bring a bright tartness and a little holiday spirit to the berry jam.

Amaranth, a seed with deep roots in Indigenous food traditions of the Americas, is layered throughout the sundae. Its earthy, nutty flavor balances the sweet fruit and creamy vanilla, while puffed amaranth adds a delicate crunch.

What we love about this one: it’s refreshing and not too sweet, with bright, tart berries that keep you coming back for another spoonful. Tender corn cake, crispy tortilla crumble, and puffed amaranth bring all kinds of texture. Every bite is a little different.

COME TASTE IT FOR YOURSELF!

The Bellpine Wildberry Corn Crunch Sundae is here all November, with a portion of proceeds benefiting the Siletz High School culinary program.

Come see us at the drive-in, Thursday–Monday, 11–5!

10/31/2026

CORBETT CLAM CHOWDER IS BACK 🥣

A returning favorite, back on the specials board starting today- loaded with sea clams, leeks, celery root, bacon, smoked potato, mirepoix and old bay, served with cool ranch oyster crackers.

Grab a cup alongside your sandwich, settle in with a bowl, or go all in with a sourdough bread bowl.

Come warm up at the drive-in. We’re open 11am to 5pm and would love to see you!

10/30/2026

Your Halloween plans need a sundae. 🪦🪱

Tomorrow only: our TOMBSTONE DIRT CUP PARFAIT! Chocolate soft serve with layers of biscoff cookie butter dirt, white chocolate-dipped biscoff tombstones, gummy worms and spooky sprinkles. Comes with its own little shovel so you can dig right in.

It’s been a quiet week at the drive-in, and we’d love to see you!Bring a friend, bring the kids, come in costume and make us part of your Halloween rounds. Grab lunch and a sundae before the trick-or-treating starts.

We’re open 11–5. This one’s here for Halloween only, so come see us tomorrow! 🎃

10/29/2026

APPLE MONTH IS ALMOST A WRAP! 🍎 There are just a few days left to enjoy our menu collaboration with Kiyokawa Family Orchards.

From the C***rhouse Pulled Pork Sandwich and Orchard Melt to Japanese Apple Soup Curry and our Fall Harvest Side Salad, we’ve been putting their heirloom apples to work all over the menu.

Save room for a Blushing Apple Crisp Parfait or an Apple Tarte Tatin Cookie, and grab some Applewood Trail Mix for the road.

There’s hot apple c***r for the chilly days, spiced c***r slushies and slushie floats, plus Bauman's C***r Mountain Rose c***r. And take home a jar of our signature miso caramel for apple dipping long after the month is over.

Big thanks to Randy, Rebecca and the Kiyokawa crew for sharing their harvest with us. It’s been a treat to work with so many different apples grown right here in the Gorge.

Come back for a favorite or try something you haven’t gotten to yet. Open Thursday–Monday, 11–5. ✌️🍎

10/26/2026

BRÛLÉED SWEET POTATO 🍠🔥

A little love for our signature Autumn side dish, back for another season.

We slow-roast Japanese satsuma sweet potatoes until they’re sweet and custardy inside, then spread on toasted Parmesan-miso butter and torch it until golden and caramelized. Fresh herbs and bonito flakes bring a savory and fresh finish.

Sweet, salty, buttery… and a great dish to share with the table.

If you’re looking for a plant-based version, we make a house-made vegan butter and hazelnut “Parmesan” spread and nix the bonito.

Come see us at the drive-in today! We’re open 11–5 and there’s no wait.

10/24/2026

𝗔𝗣𝗣𝗟𝗘 𝗠𝗢𝗡𝗧𝗛, 𝗧𝗢 𝗚𝗢 🍎🌲

A little something for the road... Our Applewood Trail Mix brings together cinnamon apples, Oregon hazelnuts, smoked pecans, toasted pumpkin seeds and spiced Chex mix, with reese’s pieces and chocolate-covered mini pretzels in the mix.

Salty, sweet, smoky and crunchy. Made for autumn road trips, hikes in the Gorge and snacking between scenic stops.

Apple Month continues at the drive-in! Grab a bag on your way out to the Fruit Loop, or bring one home for whatever adventures the weekend holds.

10/17/2026

𝗙𝗔𝗟𝗟 𝗛𝗔𝗥𝗩𝗘𝗦𝗧 𝗧𝗢𝗥𝗧𝗔 🍂 our 𝗽𝗹𝗮𝗻𝘁-𝗯𝗮𝘀𝗲𝗱 𝘀𝗶𝗴𝗻𝗮𝘁𝘂𝗿𝗲 𝗳𝗼𝗿 𝗔𝘂𝘁𝘂𝗺𝗻 takes inspiration from the crops, colors, and deep flavors of the Mexican Fall harvest.

𝗡𝗶𝘅𝘁𝗮𝗺𝗮𝗹𝗶𝘇𝗲𝗱 𝗱𝗲𝗹𝗶𝗰𝗮𝘁𝗮 𝘀𝗾𝘂𝗮𝘀𝗵 + 𝗽𝘂𝗹𝗹𝗲𝗱 𝗸𝗶𝗻𝗴 𝘁𝗿𝘂𝗺𝗽𝗲𝘁 𝗺𝘂𝘀𝗵𝗿𝗼𝗼𝗺𝘀 smothered in 𝗽𝗲𝗰𝗮𝗻 𝗽𝗶𝗽𝗶𝗮́𝗻, farm chicories, fresh avocado + jalapeño, hibiscus-pickled onion, pumpkin crema, and sesame-peanut alegría crunch on a toasted Portland French telera roll.

Rich with toasted nuts and roasted vegetables, bright with fresh chile and pickle… another one from Chef Ryan Hawkins (Rion Hawkbird).

A lot goes into this sandwich, and it comes through in every bite. 𝗦𝘄𝗶𝗽𝗲 𝘁𝗼 𝘀𝗲𝗲 𝗵𝗼𝘄 𝗶𝘁 𝗮𝗹𝗹 𝗰𝗼𝗺𝗲𝘀 𝘁𝗼𝗴𝗲𝘁𝗵𝗲𝗿. →

𝗡𝗜𝗫𝗧𝗔𝗠𝗔𝗟𝗜𝗭𝗘𝗗 𝗦𝗤𝗨𝗔𝗦𝗛
𝗚𝗼𝗹𝗱𝗲𝗻 𝗲𝗱𝗴𝗲𝘀, 𝗮 𝗰𝗿𝗲𝗮𝗺𝘆 𝗰𝗲𝗻𝘁𝗲𝗿, and the natural sweetness of Autumn squash.

We soak thick half-moons of delicata overnight in water and Masienda cal, borrowing from the traditional technique used to prepare corn for masa. The treatment gives vegetables a delicate outer firmness, allowing the interior to become 𝗺𝗲𝗹𝘁𝗶𝗻𝗴𝗹𝘆 𝘁𝗲𝗻𝗱𝗲𝗿 while each piece holds its shape during cooking.

Then we season with our 𝗵𝗼𝘂𝘀𝗲 𝘀𝗮𝘇𝗼́𝗻 - annatto, Mexican oregano, cumin, coriander, garlic, and paprika among the spices - and 𝗿𝗼𝗮𝘀𝘁 𝘂𝗻𝘁𝗶𝗹 𝗴𝗼𝗹𝗱𝗲𝗻.

Folded gently into the mushrooms and pipián, the sweet squash is right at home with toasted pecans and dried chile.

𝗣𝗘𝗖𝗔𝗡 𝗣𝗜𝗣𝗜𝗔́𝗡 + 𝗣𝗨𝗟𝗟𝗘𝗗 𝗞𝗜𝗡𝗚 𝗧𝗥𝗨𝗠𝗣𝗘𝗧𝗦
The heart of the sandwich is our 𝗽𝗲𝗰𝗮𝗻 𝗽𝗶𝗽𝗶𝗮́𝗻 - a thick and nutty mole that balances spice and acidity with a velvety texture.

For the pipián, we toast 𝗽𝗲𝗰𝗮𝗻𝘀 𝗮𝗻𝗱 𝗽𝗲𝗽𝗶𝘁𝗮𝘀, then cook them down with onion, tomato, 𝗮𝗻𝗰𝗵𝗼, 𝗴𝘂𝗮𝗷𝗶𝗹𝗹𝗼, 𝗮𝗻𝗱 𝗳𝗿𝗮𝗴𝗿𝗮𝗻𝘁 𝗰𝗮𝗻𝗲𝗹𝗮. Grilled corn tortillas give the sauce body, tahini adds sesame richness, and 𝗱𝗮𝗿𝗸 𝗰𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 lends a bittersweet finish.

The 𝗸𝗶𝗻𝗴 𝘁𝗿𝘂𝗺𝗽𝗲𝘁𝘀 are pulled into generous strands and browned in a hot pan, developing their savory flavor while retaining a tender chew. Then we fold them through the mole until thoroughly smothered.

THE BUILD

Around the warm squash and mole-smothered mushrooms, we layer creamy avocado, crisp farm chicories, and fresh jalapeño for a generous bite of green chile heat.

Hibiscus-pickled onions, marinated with lime and toasted spices, bring sharp acidity and floral tartness. Our pumpkin crema adds a cool, tangy layer seasoned with guajillo, canela, nutmeg, and cumin.

Then a scattering of sesame-peanut “alegría” crunch—with toasted black + white sesame, peanuts, and pepitas bound in agave caramel and broken into crunchy shards.

All tucked into a toasted telera roll. Saucy mushrooms and sweet squash, fresh greens and pickle, with a little caramelized crunch to finish… it’s giving sloppy joe, but with so much flavor and fresh textures in each bite.

MAKE IT A HARVEST BOWL 🌾

The Fall Harvest Torta is especially delicious over our 8-grain rice blend… a generous plate of mole-smothered and fresh vegetables, avocado, and pickly things over mixed-grain rice. A hearty, warming lunch for a brisk autumn afternoon.

You can order our sandwiches as a rice bowl or salad, too. This one is plant-based and gluten-free either way.

You gotta come try this sandwich. Available all season at the drive-in, Thursday–Monday, 11–5. ✌️🍂

10/17/2026

𝗪𝗜𝗟𝗟𝗢𝗪 & 𝗙𝗘𝗥𝗡 × 𝗦𝗨𝗚𝗔𝗥𝗣𝗜𝗡𝗘 🍪🍂
Our Autumn cookie lineup has arrived, with toasted pecans, caramelized apples, chewy chocolate, and a little Korean chile in the mix.

A collaboration between 𝗔𝗹𝗲𝘃𝗶𝗮 𝗪𝗼𝗹𝗳𝗲 𝗼𝗳 𝗪𝗶𝗹𝗹𝗼𝘄 & 𝗙𝗲𝗿𝗻 𝗕𝗮𝗸𝗲𝗿𝘆 and our talented pastry team, this season’s cookies take inspiration from holiday pies, Halloween candy, and our love for a little sweet heat.

𝗖𝗛𝗢𝗖𝗢𝗟𝗔𝗧𝗘 𝗖𝗛𝗨𝗡𝗞 + 𝗚𝗢𝗖𝗛𝗨𝗝𝗔𝗡𝗚 𝗖𝗔𝗥𝗔𝗠𝗘𝗟
A chocolate chunk cookie with sweet-salty gochujang caramel. The fermented chile paste adds savory depth and gentle warmth, bringing out the darker, roasted flavors of the chocolate and caramel.
𝗣𝗹𝗮𝗻𝘁-𝗯𝗮𝘀𝗲𝗱.

𝗣𝗘𝗖𝗔𝗡 𝗣𝗜𝗘
Toasted pecans and caramelized sugar, taking everything we love about a slice of pecan pie and giving it cookie form. A little preview of the holiday table.
𝗣𝗹𝗮𝗻𝘁-𝗯𝗮𝘀𝗲𝗱.

𝗦𝗡𝗜𝗖𝗞𝗘𝗥𝗦
Peanut nougat + chocolate mochi cookie. A nod to a Halloween candy-bag favorite, with salty peanuts, plenty of chocolate, and a soft, chewy mochi texture.
𝗚𝗹𝘂𝘁𝗲𝗻-𝗳𝗿𝗲𝗲.

𝗔𝗣𝗣𝗟𝗘 𝗧𝗔𝗥𝗧𝗘 𝗧𝗔𝗧𝗜𝗡
Buttery caramelized Kiyokawa Zestar apples, inspired by the classic French upside-down tart.
𝗢𝗰𝘁𝗼𝗯𝗲𝗿 𝗼𝗻𝗹𝘆.

Swipe for a closer look at our Apple Month cookie and a visit with Alevia at her new Sellwood digs. →

Find the cookies at the drive-in, 𝗧𝗵𝘂𝗿𝘀𝗱𝗮𝘆–𝗠𝗼𝗻𝗱𝗮𝘆, 𝟭𝟭–𝟱. 🍪

𝗔𝗣𝗣𝗟𝗘 𝗧𝗔𝗥𝗧𝗘 𝗧𝗔𝗧𝗜𝗡 🍎 a little French pastry inspiration for 𝗞𝗶𝘆𝗼𝗸𝗮𝘄𝗮 𝗔𝗽𝗽𝗹𝗲 𝗠𝗼𝗻𝘁𝗵.

This cookie starts with 𝗭𝗲𝘀𝘁𝗮𝗿 𝗮𝗽𝗽𝗹𝗲𝘀 𝗳𝗿𝗼𝗺 𝗞𝗶𝘆𝗼𝗸𝗮𝘄𝗮 𝗙𝗮𝗺𝗶𝗹𝘆 𝗢𝗿𝗰𝗵𝗮𝗿𝗱𝘀 - an early-season variety with bright, sweet-tart flavor and a hint of brown sugar. Cooked with butter and sugar until tender and golden, they bring fresh apple acidity to all that rich caramel.

Inspired by the classic French upside-down apple tart - one of our favorite ways to enjoy Northwest apples.

𝗡𝗘𝗪 𝗗𝗜𝗚𝗦 𝗙𝗢𝗥 𝗪𝗜𝗟𝗟𝗢𝗪 & 𝗙𝗘𝗥𝗡 🍪
Meet 𝗔𝗹𝗲𝘃𝗶𝗮 𝗪𝗼𝗹𝗳𝗲, the baker behind Willow and Fern and our cookie case collaborator.

We love getting to dream up new cookies with Alevia and our pastry team - and we’re exci

Address

1208 E. Historic Columbia River Highway
Troutdale, OR
97060

Opening Hours

Monday	11am - 5pm
Thursday	11am - 5pm
Friday	11am - 5pm
Saturday	11am - 5pm
Sunday	11am - 5pm

Telephone

+15036656558

Website

http://sugarpinedrivein.com/, http://Sugarpinedrivein.com/services, https://peatix.com/us/event/5137473

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