The care in seeking out vintage treasures and sourcing local produce extends to the thought and effort put into the food. The menu is a deceptively simple listing of breakfast dishes and sandwiches and everything (bread, biscuits, jam, chorizo) is made from scratch.
I have a love-hate relationship with biscuits. The right biscuit can be a revelation of buttery flakiness with thin layers of bliss. A bad biscuit, and in my experience many biscuits fall into this category, is a carb-loaded hockey puck. The cheddar bacon biscuits at Our Bar have restored my faith in biscuits. This biscuit is a light, flaky drop biscuit laced with the saltiness of bacon and the bite of the sharp cheddar folded and melted in the dough.
At Our Bar, I tend to order dishes that showcase the use of farm-fresh produce, such as the scramble and the Our Bar bowl. On a recent visit, the veggies in the scramble were a simple mix of broccoli and garlic. The eggs were whipped into creaminess and scrambled just to the edge of doneness topped with a hairy cloud of micro-planed Parmesan cheese. Whipped butter with a sprinkling of flaky sea salt accompanied the scramble and biscuit. The Our Bar bowl had a mix of radishes and quarter-sized slices of carrot, cabbage and snap peas — a visual and palate-pleasing mix of texture and flavor.
Also, if you don’t get to Washougal often, it is worth wandering next door to Lulu’s Boutique to pick up a few new pieces for your wardrobe or some cute jewelry. Or walk over to Washougal Coffee Company — a bright, peaceful spot to sip Stumptown coffee and get some work done on your laptop. Or maybe just linger at Our Bar, have a second cup of Roseline coffee or Tanglewood chai in a vintage mug of your choosing, scroll through your hiking photos, and listen to music played at such a low volume that even Shazam can’t identify it.
Rachel Pinsky can be reached at couveeats@gmail.com. Follow her on Facebook, Twitter, and Instagram @couveeats.
