MARGARET MITROV ENJOYS A
PRINCE PÜCKLERS MILKSHAKE
PH OTO B Y T R A SK B E D O R T H A
A WALK DOWN
MILKSHAKE LANE
Closing summer on a frozen note
W
BY NILS HOLST
ith the long days of summer drawing to a
close, one develops a certain nostalgia for
the simpler things in life: long walks on the
beach, a day at the pool, 25-cent lemonade
stands, the Eugene Celebration parade and milkshakes.
While most of these things are beyond the reach of us
over-stressed and nihilistic adults, milkshakes are one bit
of nostalgia everybody in Eugene can partake in, a proud
tradition that has been passed down from one corner
storeowner to the next for generations.
After extensive consultation with local experts, we here
at EW have compiled a list of some of the best places in
town to get your shake on.
First off, there’s Fins Drive In at 4090 Main St. in
Springfi eld. We love our neighbors to the east, and when
it comes to shakes, Fins knows how to do it right. With
more than 25 base fl avors plus seasonal specials, Fins
certainly isn’t lacking in the variety department, and for
35 cents extra you can combine fl avors, creating endless
possibilities. Malts are an extra 25 cents if you want that
extra old-fashioned malt shop feel.
When asked why people keep coming back to Fins,
employee Ben Smith says that “more than anything it’s
the nostalgia. The nostalgia of the ‘50s and stuff, people
can come out and have a milkshake just like their grandma
used to make.”
Prince Pücklers on the corner of 19th and Agate special-
izes in ice cream, making it a natural choice for milkshake
connoisseurs. The store carries 49 fl avors and allows cus-
tomers to combine up to three fl avors, leading to wacky cre-
ations like strawberry/banana/French roast or peanut butter/
Oregon Bing cherry/chocolate almond. Pücklers’ fruit sor-
bets and ice creams are made from fresh local ingredients,
and are especially popular during summertime.
Nobody understands the serious business of milkshakes
better than Jim West, owner of Dickie Jo’s, near 13th and
Pearl. Using high-quality natural ingredients (“the fancy
stuff,” according to Jim) and specialized equipment, Dickie
Jo’s churns out some of the richest milkshakes in town.
Jo’s has six fl avors, the most popular of which are
chocolate, vanilla and strawberry. According to West, it all
comes down to the butterfat in the product.
“I’d like to think we have the best milkshakes in town,”
West says. He adds, “Most of these guys are playing around
with four to eight percent butterfat,” and explains that Jo’s
uses no less than 10 percent. “The reason for that is because
butterfat is so expensive.”
Sweet Life Patisserie at 755 Monroe St. is also in
the milkshake-making business but uses hand-made
hormone-free gelato. “Starting with a really dense gelato
is much different than ice cream,” says co-owner Catherine
Reinhart. “It makes an amazing milkshake.”
Last but certainly not least is Billy Mac’s on Jefferson
and 19th. Although it doesn’t offer a cornucopia of fl avors,
and prices are a bit steep in comparison (a regular shake is
$5), the shakes are still worth checking out. With a homey
old-time fl avor and rich, creamy consistency, Billy Mac’s has
maintained a loyal following. Traditional to the core, Billy
Mac’s offers chocolate, vanilla and strawberry. ■
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chow.eugeneweekly.com
CHOW! Fall 2011 9