the 2011 Dining Guide Contents SARIA DY/VANGUARD STAFF

Farm fresh on campus • • • • • • • 6 Goodbye gluten, hello flavor • • • • • • • • • 4 Feel good food • • • • • • • • • • • • • • 5 Sandwich city • • • • • • • 10 Special meals • • • • • • • • • • • • • • 9 A moveable feast for every appetite • 18 Reel ’m Inn Tavern • • • • • • • • • • • • • • 14 • now accepting applications for fall 2012 How food stamps changed my diet 26 Not your traditional steak house • • • • • • • • 15

Delivery and takeout • • • • 32 PSU’s Rouge Brewery offers strange yet enjoyable brews • 16

Burnside Brewing Company is a can’t-miss destination • • 17 Editor-in-Chief Contributors Josh Hunt Gretchen Sangau, Kali Simmons, The sweet life on campus • • • • • • • • • • 24 Aimee Zink,Hannah Noble, Jeoffry Ray, student Ediors Jessica Lukaszenko, Kali Simmons, Baking as a skilled craft • • • • • • • • • • • • 25 Andrea Vedder, Janneive Schnabel, Kay Audick, Louie Opatz,Nicholas Erick Bengel, Kevin Fong Kula, Peter Browning, Jordan Burgess, Cheerfully cheap • • • • • • • • • • 29 Sam Lloyd, Katrina Petrovich, Jennifer Art Director & Woodman, Peter Browning, Jordan Cricket Café • • • • • • • • • • • • • • 30 living Production Manager Burgess, Ryan Deming, Sam Lloyd, Ben Patterson Christina Maggio, Katrina Petrovich, Vegan-friendly options • • • • • • • • • • 31 Ben Ricker, Austen Ruzicka, Kali Copy Chief Simmons, Vinh Tran, Jenny Woodman • • • • • • • • • • • • • • 34 coming fall 2012 Noah Emmet Secret spots Adviser Photo Editor Judson Randall studio, 2 & 4 bedroom student apartments + on-site trimet light rail stop + sustainability features Adam Wickham leather-style furniture + hardwood-style floors + quartz stone countertops + 46" flat screen tv included Advertising Adviser Graphic Design Ann Roman scan>learn Laken Wright, Tom Cober, Elizabeth Thompson Advertising Manager Iris Meyers Photographers Karl Kuchs, Saria Dy, Advertising Sales Miles Sanguinetti, Corinna Scott Dominique Abrams, Sam Gressett, Rayna Martinez, Jae Specht apply @ univpointe.com Copy Editors Kat Banks, Sasha Fahrenkopf Advertising Designer Laura Shea leasing center: 1951 sw 6th a venue | 503.924.0003 Cover Photo

amenities subject to change | renderings subject to change Adam Wickham

SARIA DY/VANGUARD STAFF Goodbye gluten,

hello flavor Janieve Schnabel SARIA DY/VANGUARD STAFF

someone dealing with a digestive veggies, tender meats and delectable the way to go. With a menu contain- Gluten-free system that can’t handle gluten—and sauces, Mama Mia puts other places ing both familiar and unusual for these people, its restaurants like to shame. dishes (cannelloni frutti di mare, the ones below that make life tastier It strives to accommodate all anyone?), dining here is an experi- options and easier. dietary restrictions, from vegan to ence worth having. Feel good food Peter Browning gluten-free. Mama Mia offers gluten- The wait staff definitely knows growing Mama Mia Trattoria free fusilli rice pasta as an alternative their stuff about gluten-free diets, CORINNA SCOTT/VANGUARD STAFF 439 SW Second Ave. to the usually gluten-laden noodles too. If you bring it up, they’ll take and shells most Italian places rely you through the menu, suggest- abundant Just off campus, Mama Mia Trattoria on, albeit for an extra dollar and a ing wheat-free spaghetti noodles without community support. “About program, P:ear supports homeless is home to a colorful menu filled total wait time of about 20 minutes. or brown rice penne pasta. Where Portland offers quality to a year ago, B-Line Delivery began youth as they prepare for college Gluten-free. with Italian salads, soups, pastas and But this pasta is nearly indistin- other restaurants might neglect to stopping by and delivering food with an extensive art program, Many people have been treating it pizzas. The multitude of affordable guishable from the rest of the menu, remind customers that meatballs are from places like Whole Foods. We recreational activities and outdoor like a lifestyle choice or a fad diet, options—a full meal with soup or flavor-wise. It’s a little saltier, if you held together with breadcrumbs or those who need it most get first choice, and then they go to outings once a month. but for some, it’s a necessity. It’s salad might run close to $20—suit really concentrate, but the texture, that some sauces have a flour base, a few other spots downtown. We’re Joy Cartier, an assistant director more than likely that you know any palate and budget. With fresh subtlety and shape hold up well. Pastini is careful not to make this really serving some pretty amazing with P:ear and one of its three Price range: $8–18 per dish. mistake. With a few exceptions— here are three X’s marking workers decided to build on the food—because people are donating, founders, said that she loves the pre-made dishes like lasagna, for the outside of the Sisters foundational concept of “dining with definitely not because our budget support the Portland community example—they can generally get you T of the Road Café. For dignity” and launched Sisters as a allows it,” Soebroto said. offers. P:ear has received donations FRESH MADE BREAD Cafe Yumm! what you want how you need it. most, the letters have no significant service for at-risk people in Portland. Recently, Sisters received 800 of free event tickets for its clients, and 1806 SW Sixth Ave. Price range: $5–13 per dish meaning. For some, they symbol- Sisters is a pseudo-restaurant that pounds of Painted Hills grass- received support from restaurants ize a place of welcome, warmth sells meals for just $1.25 ($1.50 with fed beef—a high-quality product like Old Wives’ Tales, Higgins, EVERYDAY! Located right on campus, Cafe Yumm! and even home. Many years ago, a drink), and allows people to work featured proudly on many Portland Poppos, Vida Café, the Doug Fir and has a devoted following that sings its Lucky Spoon Frozen impoverished Portlanders marked for their food if they don’t have restaurant menus. And thanks to Grand Central Bakery. NEVER “DAY OLD BREAD” praises up and down Broadway. Its the café; now Sisters uses the ‘X’ as a the cash. Just 15 minutes of work community donations, Sisters is able When asked what the Portland rice bowls, taken from Japanese and Yogurt badge of honor, not just a logo. is enough to earn a meal, and 60 to buy no-sugar-added juice and community means to Cartier, her Korean dishes, catch the attention 780 SW Jefferson St. It’s just before 10 a.m. and 17 percent of the 220 meals that Sisters always tries to serve fresh vegetables reply was simple: everything. “I of anyone who enters the restaurant, people are standing outside on a serves each day are paid for through and fruit. don’t think that P:ear could have SUBS and once the signature Yumm! sauce What better way to end your day cold, sunny morning, waiting for the their barter system. One of the many volunteers at succeeded anywhere else. Because we is added, it’s all but impossible to say than a tasty dessert? Lucky Spoon doors of Sisters to open for breakfast. Sisters operates with a budget of Sisters is Chad, who cleans the don’t take any government funding, SALADS you’re not hungry. offers just this option. With frozen For many of these people it may be only $3,000 a month, and according bathrooms and has been coming everything comes from the support Most of it’s dishes are naturally yogurt of all sorts of flavors ready their only hot meal of the day. to Kris Soebroto, who works on the to Sisters to eat since the ’80s for, of the community,” Cartier said. gluten-free, but as anyone dealing to be served and smothered in top- Thirty-two years ago, two social kitchen team, the café wouldn’t exist among other things, the great food. The nutrition of the children they PANINI with an easily offended digestive pings, the possibilities are almost “I like the atmosphere. It’s homey,” he serve is of the utmost importance system can tell you, you can’t make limitless. As these many flavors and said. “Seeing good friends everyday. I to Cartier and her co-workers. assumptions about what is and is options are clearly labeled, it’s nearly love volunteering my time.” “These are the kids who need the SOUP not in a dish. Luckily, Cafe Yumm! impossible to add something you It isn’t just food that Sisters best nutrition but get the worst. takes care of this ahead of time. Its don’t want by accident. serves—they are also involved in Because of the cost, things tend to savory Original Yumm! Sauce is While these options may not be community organizing. “We have a be very carb-heavy,” Cartier said. vegan, low sodium and gluten-free. vegan friendly, they’re certainly community school where folks learn “We really have a wonderful working So step right on in and chow down gluten-free. Anything containing leadership skills. We are having our relationship with Woodstock at this campus gem. gluten will be easy to recognize, and second film festival in December. Farmer’s Market. In the last two years Price range: $5–10 per dish the staff is always willing to answer It’s a place for friends and food, they have donated tons of produce any questions you might have. But but also a place for opportunity,” to us—I mean crates. That’s been a with everything laid out in front of Soebroto said. wonderful partnership for us.” 1923 SW 6th Pastini Pastaria you, it should be impossible to not Another Portland organization The season of giving is around Next to Cheerful Tortoise find something you like. dedicated to improving the homeless the corner, but these businesses that 503.228.0360 1426 NE Broadway Price range: $3–10 per dish, population’s access to good food is provide safety nets for those at risk OPEN For a fine dining experience on a P:ear (Project: Education Art and are giving year round. For those who  Mon-Fri 9am to10pm & Sat 10:30am to 6pm college budget, Pastini is certainly depending on weight CORINNA SCOTT/VANGUARD STAFF Recreation). Offering a full GED need it most, ‘X’ marks the spot. 

4 • 2011 Dining Guide 2011 Dining Guide • 5 Each Saturday, more than 160 vendors and 10,000 people flock

farm fresh on campus to buy local produce, make a full lunch out of free samples and—most importantly—support local farmers.

Katrina Petrovich

nna Curtin, education are given top priority. Vendors must winding loop through the market cents for market cucumbers. ALL PHOTOS SARIA DY/VANGUARD STAFF and events manager for be local (from Oregon and South- aisles, you can find homemade Wandering through aisle after aisle Athe Portland Farmers west Washington) and produce a honeys and jams, grass-fed meats, of organic homemade food is bound Market, said that in order to have a consistently high-quality product. incredibly cheap flowers and even to make one hungry. Luckily, the coveted stall at the PSU market a ven- According to Curtin, the market locally made kimchi. The market market also offers a medley of food dor must meet very specific criteria. especially focuses on offering a offers everything, from pesto to carts to satisfy just about any craving. Without exception, all stalls must vast array of unusual products and pickles to gluten-free baked Cafe Vélo and Spunky Monkey sell food and food products only. promoting small producers with goods to vegan cheeses. Overall, Coffee provide shoppers with Crafts, heavily processed foods and artisan-quality goods. the prices are a bit higher than at espresso while they wait in line for nationally-distributed packaged “We want the market to have the average grocery store, but a Salvador Molly’s tamale or a Pine foods are strictly prohibited. Curtin things that you wouldn’t find in a that doesn’t mean screaming deals State Biscuits breakfast monstrosity. also said that stalls for ethical and grocery store,” Curtin said. don’t exist—Safeway can’t touch (A word of advice: If you have your environmentally responsible farmers Mission accomplished. With one $15 for flats of peaches and 75 heart set on trying a Pine State

6 • 2011 Dining Guide 2011 Dining Guide • 7 I think we have achieved our goal: creation, get in line early because a simple comfort food that is easy their biscuit sandwiches sell out to make during the school- or work- every Saturday.) Other hot food week and unbelievably delicious. Coming soon: Winter vendors include Via Chicago pizza, I hit the Portland State Farmers C’est Si Bon organic crêpes and Market and found all the ingredi- ents fresh from some of my favorite Farmer’s Market farms—mushrooms from Misty Mountain Mushrooms, grass-fed Special ground beef from Sexton Ranch, potatoes from Prairie Creek and produce from Winter Green Farm. Brown meat, drain and set aside. meals Sauté onion and carrot until soft. Add saria dy/VANGUARD STAFF mushrooms and sauté until they have released moisture and become slightly golden. Add garlic and thyme; cook Omakase and Simpatica: until fragrant (less than a minute). Add meat, tomato purée and flour; Two Portland secrets worth knowing stir constantly for two to three min- Saria Dy/VANGUARD STAFF Nicholas Kula utes. Add wine and Worcestershire sauce; reduce by half. Add stock, of PCPA, said that the center is more Saria Dy/VANGUARD STAFF Mark your calendars for pecial meals/eateries abound in Portland. Regardless of taste, every bring to a boil, reduce and simmer than happy to share their building kind of eater can be accommodated in Portland’s restaurant scene. for 30–40 minutes until thickened. downtown Portland’s with PFM because she believes the Tastebud pizza, salads and pitas. In fact, Portland’s culinary landscape is so diverse that it boasts a Making mashed potatoes is easiest market “contributes to the vitality of S Located between Southwest Hall first winter market number of “special” dining options, some more well-known than others. with a stand mixer, but they also downtown Portland.” and Southwest Montgomery Streets, come out very nicely when mashed Jenny Woodman According to Deborah Pleva, the the market is open from 9 a.m. to by hand. Beat the potatoes until The PSU famer’s market will end director of communications for PFM, 2 p.m. on Saturdays until it closes for Omakase at a time. Most often, this will be the creamy and spread over the top of Dec. 17, but there is good news for there will be tents and a covered seat- the winter season on Dec. 17. The Bamboo Sushi freshest fish available, and some of it the pie filling. Rough the top of the locavores and market fans: For the ing area to shelter shoppers from the market will re-open the following won’t even be on the regular menu. pie with a fork. Bake at 400 degrees first time, Portland Farmer’s Market weather. PCPA’s Antoinette Hatfield spring on March 17. This place isn’t a secret to most of Before the chef lets you dig for 30 minutes, or until bubbly and will run a Saturday market through Hall lobby will also be open to Three months without convenient Portland’s sushi aficionados, but in, they explain each part of the golden. Eat and enjoy! the winter months, from Jan. 7 market-goers to warm up and relax local produce is unacceptable, you chances are that you, college student, dish—quite an experience for the saria dy/VANGUARD STAFF through Feb. 25. by the lobby’s inviting fireplace. say? Chill out—starting this year, are not in on it. (Or you think you lay diner! A recent omakase order The winter market will be held at Need more to tempt you into ven- there will be a winter farmer’s market are, but not on the level that denotes yielded a succulent amberjack nigiri that make reservations—no more, of $40 per person. Exclusivity and Shemanski Park, located behind the turing outdoors this winter? Although in Shemanski Park. prior omakase knowledge.) and a geoduck sashimi so fresh that no less. If you show up without a good food costs money.  Portland Center for Performing Arts the list of participating vendors was Shepherd’s Pie We know now that omakase is it tasted like the air in my coastal reservation, you will between Southwest Salmon and Main not available at press time, market- 1 pound ground beef (or lamb) available at sushi restaurants, so it hometown. be turned away. Streets. The market will run from goers can rest assured that they will 4 1/2 cups chicken stock must be some kind of seafood. In The bill, however, is a different For fall 10 a.m. to 2 p.m. and will feature find the familiar market fare: artisan 2 cups onion, chopped fact, omakase is the sea. story. The check my companion and So what should you approximately 45 vendors. cheeses, assorted meats including 2 cloves garlic, finely minced Meaning “it’s up to you” in Japa- I received came to $122. Remember expect? This decision to brave the wet, game, charcuterie, baked goods, vegan 2 cups mushrooms, rinsed and nese, omakase is the diner’s way of what your mother told you: If it’s not comfort, try cold winter weather was easy. PFM and gluten-free pastries, fresh eggs, sliced letting the chef know that the experi- on the menu, it’s expensive. Some of Portland’s Communications Manager Mona myriad varieties of apples and pears, 1 large carrot, chopped ence is in his or her hands. Only the best food, bar none. Johnson explained that this was fresh cider and fresh fish. 2 sprigs thyme best sushi restaurants with properly Simpatica has been shepherd’s something PFM has wanted to do “The produce vendors are expected Simpatica 6 teaspoons butter trained sushi chefs offer this op- around for a while for a long time, urged on by customers to bring cold weather–tolerant leafy 2 tablespoons tomato puree tion, and you’ll find omakase to be Dining Hall now, and people and vendors alike. greens like kale, cabbages, broccoli 2 tablespoons flour nowhere on the menu. As Bamboo is rave about it to this PFM spent the last year scouting and cauliflower. They will also have pie 1 cup dry red wine arguably the best sushi in Portland, If you want to talk exclusivity, let’s day. High-quality a suitable location for the weekly storage crops like potatoes, onions,” 1/3 cup Worcestershire sauce this is a great chance to try it. talk about a restaurant that accepts establishments seem Jenny Woodman event, and Shemanski Park was said Jaret Foster, senior market man- 2 tablespoons extra virgin olive When you arrive at Bamboo, be no walk-ins. so fly-by-night in As autumn rolls around and the grill ultimately selected because there is ager for PFM. “There will be leeks, oil sure to request seating at the sushi Yes, you read correctly. Simpatica Portland that if one is covered for the winter, I begin to a pre-existing relationship between herbs and other greenhouse produce Salt and pepper, to taste bar. Omakase requires bar seating; only lets you in if you have a reserva- sticks around, it’s look forward to the one-pot dishes PFM and the city (PFM runs a a s w e l l .” if you sits anywhere else, you will be tion. How do you make a reserva- likely head-and- and stews that my family loves to eat Wednesday market at Shemanski Johnson said that PFM aims for a informed that you need bar seating tion? Simple. Subscribe to their shoulders above the in the fall season (not to mention the Mashed potatoes Park that has been very successful) 3:1 ratio of farmers to prepared food the second you utter the word. email list and they’ll email you the competition. savory and comforting aromas these and because PCPA allows customers items, “so the vendors will be success- 2 pounds Yukon gold potatoes, menu for that weekend. (Yes, they’re Communal seating recipes fill my kitchen with). to utilize its restrooms and lobby ful and the customers will be excited peeled and boiled So what should you expect? only open on Friday and Saturday reigns at Simpatica, For simplicity’s sake, shepherd’s pie area. Johnson said the smaller by the diversity and have the whole 1/4 cup melted butter night for dinner.) so you will likely sit can’t be beat. I initially started with park— as opposed to the larger market experience—feeling a sense of 5 ounces milk Have you ever seen the TV show The beauty of Simpatica is that with people you don’t Gordon Ramsey’s recipe, but wanted PSU market space—would create community and conviviality, even in 2 egg yolks Iron Chef? It’s a lot like that. The chef they have limited seating and never know. A four-course to add some vegetables to make it a a livelier venue for customers and the dead of winter.”  Salt and pepper, to taste asks you what you don’t want to eat, overbook. They only make enough dinner with drinks little healthier. Over the years, I have vendors to interact. then prepares your meal one dish at food to feed the amount of people will run you upwards tinkered with this recipe and now Robyn Williams, executive director 8 • 2011 Dining Guide 2011 Dining Guide • 9 Portland’s best sandwiches,

Jordan Burgess and then some Andrea Vedder Sandwich city ADAM WICKHAM/VANGUARD STAFF

here is seemingly no end smoked for ten hours, then steamed 503-236-3346 was named the James Beard Founda- Portland, OR 97211 to the sandwiches on offer for three hours, Kenny and Zuke’s take pinestatebiscuits.com BURGERS tion’s Rising Star Chef of the Year. 503-288-6966 TURKEY PORK in this town, which is why artisan food to a new level. A Classic Drop by his nationally-renowned tinshedgardencafe.com T Bus line 15 to we embarked on this often satisfy- will set you back a steep $13.45, but 1. “Angry Rhino BBQ Burger” restaurant right after opening and 1. “The Witless” 1. “Salapao” NE Weidler & 15th Bus line 8 to ing, sometimes disappointing (and that’s a small price compared to Bar Bar snag one of his limited-supply burg- NE 15th & Alberta Arleta Library Bakery Café Ping certainly wallet-lightening) tasting revelation one experiences upon biting Pine State’s reputation was built on 3939 N Mississippi Ave. ers for $12—a small price to pay for 5513 SE 72nd Ave. 102 NW 4th Ave. adventure on your behalf. With the into it. producing great-tasting biscuits. 503-288-3895 the dining experience. Trust the Besides its beautiful patio and 503-774-4470 503-229-7464 firm belief that no Portlander should Now one couldn’t mention Pine mississippistudios.com beer and wine list and your server, adorable storefront, the Tin Shed arletalibrary.com pingpdx.com drop cash on a less-than-stellar 2. “Rare Roast Beef” State without talking about The and enjoy a nice night on the cheap. has a line stretching down Alberta Bus line 4 to Bus line 14 to Bus line 19 to lunch, we adopted a broad definition Petisco Reggie Deluxe, an $8 biscuit N Mississippi & Failing on any given summer Sunday for SE Foster & 72nd W Burnside & SW 4th of sandwich (Wraps? Sure!) and 1411 NE Broadway St. sandwich with fried chicken, an another reason: its sandwiches. tried dozens of local creations in Portland, OR 97232 egg anyway you like it, bacon Bar Bar’s classic cheeseburger GRILLED The Heartless Artichoke is a It simply doesn’t get better than This has to be one of the most search of the best. 503.360.1048 and cheese, topped with incred- (Cascade natural beef, tomato relish, creamy blend of artichoke, par- roasted turkey, thick-cut bacon, delicious plates in Portland. It’s Here are our selections for first petiscopdx.com ibly rich sausage gravy. Show up lettuce, American cheese and secret 1. “Green Bean” mesan, garlic, lemon and roasted avocado, Monterey jack cheese, let- small—about equivalent to a half- place and second place in nine early—on busy days you could wait sauce on a potato bun) is delish, Meat Cheese Bread red peppers, grilled with pepper tuce and tomato with honey mustard sandwich—but it packs a punch. Bus line 9 to sandwich categories (deli, breakfast, NE Weidler & 15th in line for 30 minutes or more, and but the Angry Rhino BBQ burger is 1406 SE Stark St. jack cheese on a sourdough bun spread on fresh, whole wheat bread. Rich, sweet and saucy shredded pork burgers, grilled, turkey, pork, subs, Pine State has been known to sell where it’s at: the house-made BBQ Portland, OR 97214 for $8.75. The restaurant itself is charming is wrapped in dough, steamed until wraps and banh mi), with a couple Petisco, a European-style restaurant through its limited daily supply of sauce is sweet and tangy, and the 503-234-1700 and the wait staff is friendly. For the lightly golden and topped with fried of honorable mentions thrown into committed to the freshest of ingredi- fried chicken. onion ring is its perfect complement. meatcheesebread.com Weirdest: “The Original Cheesus” sandwich and some skillet potatoes, shallots. The salapao is regularly the mix: ents, has perfected a deli staple: the Add a slice of American cheese and Bus line 15 to Grilled Cheese Grill the grand total is a well-spent $7.50. priced at $4, but is also available dur- roast beef sandwich. Petisco’s Rare 2. “Breakfast Sandwich” your tab is $7; sub a house-made, SE Belmont & 14th 1027 NE Alberta Ave. ing happy hour for a buck cheaper. DELI Roast Beef sandwich consists of thinly Crema vegan burger and skip the cheese Portland, OR 97211 2. “The Thanksgiving” sliced roast beef, pan roasted red pep- 2728 SE Ankeny St. and you’ve got yourself an equally Committed to using local prod- 503-206-8959 Otto’s Sausage Kitchen 2. “Brian’s Pulled Pork” 1. “The Classic” pers, horseradish and a piquant Man- Portland, OR 97214 tasty, animal-free burger for $6.50. ucts, Meat Cheese Bread turns grilledcheesegrill.com 4138 SE Woodstock Blvd. Podnah’s Pit Kenny & Zuke’s chego cheese. What makes Petisco 503-234-0206 Grab a side of fries and a beer float sandwiches into works of art, and 503-771-6714 1625 NE Killingsworth St. Bus line 72 to 1038 SW Stark St. and their roast beef sandwich really cremabakery.com and catch a show at Mississippi Stu- their Green Bean sandwich is NE Alberta & 11th ottossausage.com 503-281-3700 Portland, OR 97205 stand out is that Tuesday through dios, which is in the next room. no exception. Deliciously grilled podnahspit.com Bus line 19 to Bus line 19 to 503-222-3354 Saturday from 3 p.m. to 6 p.m. Petisco green beans, an entire soft-boiled The Original Cheesus is a sand- NE Glisan & 28th SE Woodstock & 41st 2. “Burger” Bus line 8 to kennyandzukes.com has a sandwich happy hour, when all egg, bacon relish, parmesan and wich of intimidating stature. Two NE 15th & Killingsworth Streetcar to sandwiches are only $5. A neighborhood favorite, Crema’s Le Pigeon aioli are delicately arranged in a grilled cheeses—one containing It’s exactly what you’d expect, for about SW 10th & Stark Breakfast Sandwich is always 738 E Burnside St sliced baguette, and with a price pickles and American cheese, the half the price you’d guess: hot turkey, Everything a pulled pork sandwich worth the trip. Its simple ingredi- 503-546-8796 tag of only $8, Meat Cheese Bread other grilled onions and Colby housemade stuffing, melted Swiss should be. Squeeze bottles of spicy The Classic has the standard Reuben BREAKFAST ent list (melted cheese, brown lepigeon.com will become a weekly visit for any jack—sandwich tomato, lettuce, cheese, lettuce, cranberries, mayon- and vinegar sauces are readily avail- components: pastrami, sauerkraut, sugar-glazed bacon and an egg Bus line 19 to foodie. ketchup, mustard and a 1/3 pound naise and cream cheese on toasted able for your flavor-intensifying Swiss cheese, and Russian Dressing. 1. “The Reggie Deluxe” on a ciabatta roll) allows you to E Burnside & SE 8th hamburger patty. This deadly white bread for $6.25. Otto’s also pleasure, and the beer list at Podnah’s What makes this sandwich irresistible, Pine State Biscuits taste the quality of each and every 2. “The Heartless Artichoke” combination costs $8—a great makes all of its sandwiches available is commendable. This sandwich is though, are the quality ingredients. 3640 SE Belmont St. component of this classic breakfast Earlier this year, 30-year-old Le Pi- Tin Shed Garden Café price for a meal that could last you as halves, which means you can land a $10, and comes with your choice of With pastrami cured for seven days, Portland, OR 97214 sandwich. geon chef and owner Gabriel Rucker 1438 NE Alberta Ave. two days. taste of this sucker for just $3.65. side (potato salad, collard greens,

10 • 2011 Dining Guide 2011 Dining Guide • 11 coleslaw, black-eyed pea salad, pinto gut sensation an hour later. The for life at first bite. Double down an extra kick. The desserts here are or BBQ beans) and an unlimited housemade marinara sauce is and pick up two savory wraps for also worth a try—giant chocolate and free supply of white onions and delicious, and the vegan garlic aioli $8, or choose dessert and grab a and red velvet cupcakes for only jalapenos. is even better than cheese. At $8 savory and a sweet wrap for just $1.50, and fresh sugared donuts it’s not a steal, but is worth every $7. for just 75 cents. Limited seating Weirdest: “Porchetta Sandwich” penny. available. The People’s Pig 2. “Buffalo Tofu Wrap” SW 9th Ave. & SW Alder St. 2. “Meatball Parmigiano Hero” Vita Café 2. “Pork Meatball” 503-347-2357 Bunk Sandwiches 3023 NE Alberta St. Lela’s Bistro thepeoplespig.com 621 SE Morrison St. Portland, OR 97211 1524 NW 23rd Ave. 503-477-9515 503-335-8233 503-719-4744 Bus line 9 to bunksandwiches.com vita-cafe.com lelasbistro.com SW 6th & Alder Bus line 6 to Bus line 9 to Bus line 17 to Traditional porchetta is an entire SE Grand & Alder NE 27th & Alberta NW Thurman & 23rd gutted, deboned pig that is stuffed with layers of meat, fat, herbs and Bunk Sandwiches and its new Vita Café is a vegan restaurant Lela’s makes a mean banh mi skin and roasted over an open sister location, Bunk Bar (1028 that will force any non-vegan to sandwich. The bread is fresh, fire. At The People’s Pig, porchetta SE Water Ave.), are the kings of question their dietary choices. the mayonnaise is garlicked and is slightly more palatable to the Portland’s sandwich empire. This The Buffalo Tofu Wrap—a whole the kim chi is in no short supply. uninitiated: A roasted pork loin is a classic meatball sub, served wheat tortilla stuffed with fried These may cost a dollar or two that has been rolled and stuffed nuclear-hot with perfectly broiled tofu covered with a spicy buffalo more than your average banh mi with housemade sausage. Thick, parmesan cheese on top. It goes sauce, lettuce, tomato and vegan sandwich, but Lela’s still comes hot slices are laid on a fresh Fleur down best with Kettle chips and a ranch dressing—is the café’s coup in at the relatively low lunch de Lis bakery roll and topped pint, an experience for which Bunk de grâce and tastes better than any price range of $4 to $5. Besides, with either arugula or apples and Bar can’t be beat. buffalo chicken wrap around. the sandwiches here come with cabbage. A serious must-try. a decent side salad and are served in an incredibly charming WRAPS BANH MI atmosphere. SUBS 1. “Norse Meatball Lefse Wrap” 1. “BBQ Pork” Meh: “BBQ Pork Sandwich” 1. “The Captain Nemo” Viking Soul Food An Xuyen Bakery Vietnamese Banh Mi Sandwiches Brass Tacks Sandwiches 1930 NE Everett St. 5345 SE Foster Rd. SW 4th Ave. & SW Hall St. 3535 N Vancouver Ave. Portland, OR 97232 503-788-0866 503-927-0896 503-309-4412 503-704-5481 anxuyenbakery.com brasstackssandwichesllc.blogspot. vikingsoulfood.com Bus line: 9 This food cart is within easy com striking distance of PSU, and is one Bus line 15 to Bus line 9 to of the few spots downtown that Bus line 44 to SE Belmont & 42nd SE Powell & 52nd serve banh mi. It’s also one of the N Williams & NE Fremont The paper thin lefse is, on its own, An Xuyen Bakery is almost only places downtown where you This is the kind of vegan sandwich enough to keep you coming back, indisputably the finest banh mi can get lunch for less than $4. But that puts its meaty counterpart but when a charming couple stuffs deli in Portland. They make their compared to other banh mi delis in to shame. The house-made white that lefse with freshly made Norse own baguettes, they have more Portland, the sandwiches here are a bean “meatballs” deliver all the meatballs, a smoky cheese sauce than a dozen sandwich options and little lacking. It’ll do in a pinch, but flavor of a beef or pork meatball, and pickled cabbage, and sells it to everything on the menu is under head elsewhere for a world class but without the brick-in-your- you for only $4.50, you’re hooked $4. Add jalapenos for free and get banh mi experience. 

SARIA DY/VANGUARD STAFF ADAM WICKHAM/VANGUARD STAFF

12 • 2011 Dining Guide Urban Farmer Restaurant is one of the highest-quality sustainable dining experiences in town

SARIA DY/VANGUARD STAFF Not your traditional Reel ’m Inn Tavern steakhouse Kevin Fong karl kuchs/VANGUARD STAFF ortland is increasingly who is nameless and faceless.” going to have in the dinng room— are always available, how the dish is Louie Opatz a reason that the sign outside reads, gaining a reputation Aside from being blown away they will taste the difference.” garnished or presented can change “The Reel ’m Inn Tavern: Chicken & P as a place where by the welcoming ambiance of the For instance, a couple years ago on the season. Currently, the chefs f you choose to torpedo your Jojos.” Reel ’m Inn follows what is, people truly care about their food. restaurant (the dining area has an Urban Farmer started offering a beef are emphasizing seafood dishes, vegetarianism, the Reel ’m for this diner, the most vital gusta- Trending pharses in the current atrium-like cover with a glass ceiling called Cascade Red, which was the such as the Alaskan king crab legs, I Inn Tavern is a pretty fine tory maxim: Do one thing and do dining scene include sustainable and a modern western-themed first new breed of cattle introduced scallops or Walleye pike, and are place to do so. it well. meals, food systems, sustainable décor) a new visitor will likely to the U.S. in 47 years. The cattle getting excited about harvesting When I entered the tavern—locat- The chicken is that pitch-perfect purchasing, slow food movements, be impressed by the amount of was bred at the local Basque Ranch local fall produce such as squash, ed at 2430 SE Division St.—Saturday, synthesis of crispy and moist and organic grown, homegrown and investment Urban Farmer puts into and is a Red Angus/Pinzgauer cross, gourds and mushrooms. Oct. 22, I had not eaten poultry in arrives at the table with a six-pack of biodynamic farming. Thanks to their food production and menu. meaning the animal has the grazing Along with progressive dining over seven months. sauces. The jojos are supremely tasty. Oregon’s forward-looking views “The thing that’s most rewarding is capabilities of a Pinzgauer but also options, Urban Farmer offers a well- I was there for the same reason Like the chicken, they have the ideal on the environment and to shows the opportunity to build relationships the composure of an Angus. priced happy hour menu, including most go to Reel ’m Inn: the deep- crunch-to-moistness ratio, but their like Portlandia teasing the eating with our vendors,” Marsh said. “One “You get the best of both worlds: daily cocktails and wine specials. fried chicken and jojos (in that temperature causes them to function habits of Northwest dinner patrons, of the big ranchers that we use for You get an animal that’s best at There is a wine list with more than order). After several months away more as logic puzzle than foodstuff: Portland is acknowledged by many as a lot of products has become a true free-ranging itself and then it gains 200 varieties of Northwest wine and from Portland as a nascent vegetar- How exactly does one consume one of the leading cities in the area of friend. It becomes a true partnership fat and flavor like an Angus does,” a gourmet cheese cart that visits ian, indulging in Reel ’m Inn’s crispy, such a delectable half-moon of sustainable restaurants. at that point…as opposed to being Christianson added. each table to offer a fromage that will grease-soaked fried chicken felt like potato if its internal temperature Urban Farmer Restaurant, located just transactional it becomes a Urban Farmer’s menu changes complement your meal or beverage. the right way to fall off the wagon. will cause permanent damage? My on the eighth floor of the Nines relationship and a friendship, and with the season, as they are more “When you engage people,” headfirst and hard. solution: Plan a half-pitcher of PBR karl kuchs/VANGUARD STAFF Hotel at 525 SW Morrison St., has they help drive the business because restricted by what the local famers Christianson said, “they become The menu is almost comically per jojo (they are literally one-half been open since October 2008. In a they have an incremental benefit to in the area are producing. Although more appreciative of the food and one-note, basically offering tiny of a potato, sliced lengthwise) and An apostate vegetarian unapologetically few short years, Urban Farmer has the growth of it.” the core menu items, such as steak, the dining experience overall.”  tweaks and derivations on crispy gobs of ranch and/or ketchup. Your become one the most well-known Urban Farmer gets their food chicken and scalding hot potatoes. tongue will thank you. consumes a greasy, meaty meal and respected sustainable dining from a diverse selection of local (Note: stronger men than I have As is de rigueur for any legit dive experiences around town. vendors and farmers. Executive attempted to defy the unwritten bar, Reel ’m Inn’s cocktails are stiff “Guests appreciate knowing where Chef Matt Christianson estimates Reel ’m Inn commandment—Thou and its beer cheap. As far as the features decidedly analog mu- a personal best of three minutes, I their food comes from,” said David that the kitchen is visited by 50–60 shalt let thy jojos cool for at least ten “atmosphere” goes, the restaurant sic, leaning heavily on that era of sat borderline comatose, stoned on Marsh, general manager of food different purveyors in a given week, minutes—and have the tongue scars is refreshingly slapdash. The chalky country & western before “country” fried chicken and beer. This was im- and beverage operations. “And they as opposed to many restaurants to prove it.) writing covering the wooden ceiling was a dirty word—Merle Haggard, mediately followed by my grass-fed also appreciate supporting the local that get a majority of their food A diner can order various beams, the various animal pelts, an Hank Williams and Johnny Cash are stomach staging a mini-revolt—due farmers and ranchers and knowing from large broad-line distributing combinations of breasts, thighs, old-school cigarette machine and front-and-center, complemented by not to the food, mind you, but to my that when you have discretionary companies. wings or legs accompanied by the boxes of empty bottles stacked about a smattering of soul. meat-weak constitution. dollars to spend, that it does provide “It’s a lot more work to provide desired amount of jojos. Yes, there signal that the food is the focus and So how did this fickle vegetarian I attempted to quell my nausea people an outlet to have a place [sustainability], an investment in are assorted deep-fried add-ons like that “interior design” isn’t a fare with his first fried bird in seven with large amounts of cheap Ameri- like [Urban Farmer Restaurant], as time and money,” Christianson said. onion rings, fried mushrooms and top priority. months? can Pilsner. I am delighted to report opposed to having a majority of their “But we believe that it translates mozzarella cheese sticks, but there’s The jukebox is digital, yes, but Well, after annihilating a breast in that I drank my way through it.  products shipped to them by someone to the experience that the guest is

14 • 2011 Dining Guide 2011 Dining Guide • 15 PSU Rogue Brewery Burnside Rogue proves to be Brewing offers strange yet a valuable part of Company is Portland’s thriving enjoyable brews brewery culture a can’t-miss Sam Lloyd destination

ere’s a wild idea for the a brewing company that not only question is objectively delicious, the IPA is a 10 out of 10, PSU IPA easily writers of Portlandia: offers a drink called Voodoo Bacon beer has similarly sky-scraping taste checks in at around 9.5. New Eastside brewpub offers unique H Instead of another batch Maple Ale but also a beer named expectations. It is good, but in a very Other enjoyable brews include of episodes revolving around tired after the local urban university? weird way: it starts off sweet, then Honey Orange Wheat Ale (light, burgers and solid beers Portland stereotypes, how about One need look no further than within a split second the bacon flavor airy and smoky—the perfect drink actually trying to emphasize some Rogue Brewery for a celebration of becomes dominant and lingers on complement to a plate of chicken Sam Lloyd titude” Fresh Hop (the runaway positive things about the city? A everything exceptional about Port- the tongue. If you’re a fan of drinks wings), Cap’n Sig’s Northwestern winner for Best Named Thing On whole season of that show could land beer. Luckily, Portland State that taste like cured meat, then you’ll Ale (foamy, heavy and a worthy ad- Every restaurant needs a gimmick. Is The Menu) and Oyster Strong Ale. revolve around the cast having students have easy access, as Rogue be in heaven. (I am, and I was.) versary to Guinness) and Chocolate Voodoo Doughnuts really the most The highlights were easily the stout revelatory experiences in this has recently set up shop on the PSU Rogue’s other calabration of Stout (probably contains more real famous eatery in Portland because of and the IPA. city’s breweries—breweries that campus (at the corner of Southwest Stumptown, of course, is its Portland chocolate than most chocolate bars), the quality of its pastries? Of course The hops gave the latter selection produce what is arguably the best Park Avenue and Montgomery State University IPA. PSU is the only but the PSU IPA and the Voodoo not; it’s because they offer a maple that distinct flavor that you want beer in the country. Street, near Starbucks and Subway). university in the nation with its own Bacon Maple Ale are definitely the bar with bacon on it. So what is the from a good IPA, a beer that illumi- At the very least, you’d have to Rogue has already begun attract- official beer, and it tastes amazing. can’t-miss options. Be sure to pick gimmick at Burnside Brewing Com- nates all of the taste buds without agree that Portland’s breweries are ing attention for its newest brew: the Though the hops are a little over- up a bottle of the latter to go—the pany ? What possible reason would being overwhelming and is perfectly the country’s most interesting. How Voodoo Doughnuts–inspired Bacon whelming, it’s extremely smooth and vibrant pink bottle doubles as a a Portlander have to frequent this suited for gradual consumption many other cities can lay claim to Maple Ale. Naturally, as the pastry in goes down easy. If Terminal Gravity great apartment decoration.  newer establishment, knowing that throughout a meal. However, the old brewpub standbys like McMe- gold medal has to go to the stout— namin’s, Deschutes and Bridgeport when a dark beer manages to be are still readily available? thick and luscious and easily drink- A recent visit to the restaurant able, you know it’s something spe- revealed the answer to be, interest- cial. Compared to Guinness—which ingly enough, “duck fat.” you practically need to drink on an This is what Burnside Brewery empty stomach—it’s a revelation. cooks their hamburger patties in, If duck fat and heavy beer aren’t and the consequent flavor is sensa- for you, there are still plenty of qual- tional. The Brewery Burger is $10 ity options to choose from. Among and toppings beyond the standard the appetizers, the cheese plate is grilled onions, pickles and house- great (although ask for bread instead karl kuchs/VANGUARD STAFF made ketchup are $1 apiece. Swiss of toast), and the second-best entree cheese is a perfect complement to is definitely the Coney—a Cincinna- the tanginess of the patty and the ti-chili-enhanced hot dog for only buttery soft bun. On a scale of Luke $9 that’s worth every penny and Babbitt to LaMarcus Aldridge, then some. the Brewery Burger is easily a Nic Still, the tangy, duck fat–fried Batum, and maybe even a Gerald patties and rich brews are what will Wallace when augmented with a $3 keep this reporter coming back. If side of hops-soaked fries. you feel like taking the plunge, go Wait a second—hops-soaked on a Wednesday ($3 pints all day), fries? Indeed. These magnificent Tuesday or Thursday (happy hour fries only foreshadows how good from 3–6 p.m.) or Sunday (happy the beer is. A sampler rack of the hour all day).  Burnside Brewing Company’s beers Burnside Brewing Company comes with eight selections: IPA, 701 E Burnside St. Oatmeal Pale Ale, Stock Ale, Stout, 503-946-8151 seasonal Smoked Wheat Gratzer, BurnsideBrewCo.com KARL KUCHS/VANGUARD STAFF Burnside Alt, “Nuggets With At- Bus lines: 6, 12, 19 karl kuchs/VANGUARD STAFF

16 • 2011 Dining Guide 2011 Dining Guide • 17 A moveable feast for every appetite

The appeal of the food cart in Portland in small clusters throughout the city, Portland’s food carts represent the is undeniable; at nearly any hour of the Portland’s food carts defy all of the entrepreneurial spirit of regular citizens day or night, in every corner of the city, traditions that made the food cart a with a desire to share their passion with these vendors offer fare to satisfy every practical innovation. Few of them are the community. Portland’s food culture conceivable hunger. Portland’s affection mobile, many require patrons to wait presents a window through which to for food carts runs much deeper than for their food and the cost of a meal is examine community values, and food convenience or cost, however. Arranged comparable to most delis. carts are at the heart of it all. SARIA DY/VANGUARD STAFF

18 • 2011 Dining Guide 2011 Dining Guide • 19 The food cart pod on the corner of Hall street and Fourth avenue offers a spectrum of unique eats

Bite into Kali Simmons etween classes, you may find yourself hungry from time to time. Luckily, there are a variety of different food outlets on the movement B campus. For those of you in a rush between classes, food carts miles sanguinetti/VANGUARD STAFF make for the perfect quick snack. Here are some highlights from the Portland State-based food cart pod on the corner of Hall Street and Fourth Avenue: Exploring flavors and delights of miles sanguinetti/VANGUARD STAFF the Portland food cart revolution Fernando’s Kobe: Taste of Japan Mundo Fiesta A new addition to the PSU food cart Gretchen Sandau Few food outlets realize the true pod, Kobe is located in the park- potential of the burger. ing lot of the 76 gas station on the affle sandwiches, ribs, gyros, deep-fried pies, Vietnamese BBQ At Fernando’s, burgers are not corner of Fourth Avenue and Hall bentos—you name it and the food carts of Portland probably just neatly stacked piles of meat and Street. Kobe offers a variety of differ- W have it. Portland is known throughout the world for its local cheese—they are messy, sloppy piles ent dishes, ranging from noodles to Karl Kuchs/VANGUARD STAFF food cart culture and was recently chosen as the number one city for street of pure goodness. Fernando’s is the sushi (that’s right—sushi). The sushi food in the U.S. News Travel section. What makes Portland’s food carts so perfect pit-stop after a long night is fresh and reasonably priced, which great is not only the wide variety of cuisine, but also the diversity of the out, with enough grease packed into is a definite step up from other sushi Homegrown Smoker Portland people behind the counter and buying the food—and let’s not forget those their meals to soak up any hangover. restaurants on campus. awesome prices. For those who don’t know, the groupings of carts are called The prices are excellent across the Kobe also gives ramen, a staple of Homegrown Smoker doesn’t just Soup Company pods, and there are a growing number of them popping up throughout the city. board, and when you order the daily the college diet, a serious upgrade. make awesome barbeque; they turn special, the bill is kept under $5. Brimming with veggies and season- the whole concept of barbeque on its The Portland Soup Company is the The house burger combines ham, ing, ramen can be purchased with head. Every single item on their menu place to stop on a chilly autumn day. Southwest 10th soccer fans that want to grab a bite the banana one is popular and for you can stop at E-San’s original loca- bacon and egg, sending eaters to a either a miso or soy broth. Salty and is 100 percent vegan. That’s right: The The quaint, wood-covered cart is easy to eat before heading to an event at good reason, as it’s loaded to the tion on Southwest 2nd Avenue. meaty nirvana. For a more exotic satisfying, their ramen makes for a smoky, saucy sandwich isn’t really to spot, having gone above and be- Avenue & Alder st. Jeld-Wen Field. brim with ingredients. In fact, Snow taste, the Nopalita burger features wonderfully warm treat on a cold, pulled pork—but it tastes exactly like yond in the decoration department. White serves humongous crepês, so Sheish Kabob pickled cactus alongside house- rainy day. With reasonable pric- it. Using tofu curls and tempeh, they But looks aren’t everything for this be ready for an overflow of custard. made guacamole. Fernando’s also of- ing (six- to eight-piece sushi rolls create dishes that even the most vora- cart. Its ever-rotating menu of soups, Walking down 10th Avenue on Snow White Sheish Kabob is a great place to go fers a variety of burritos and wraps, cost $5–6), Kobe provides a great cious carnivore can enjoy. salads and sandwiches is deliciously any given day as one approaches House Crêpes for a quick bite of Mediterranean with vegan and vegetarian options to sampling of all there is to love about Meat-lovers may notice a slight overwhelming. Their website lists the intersection of 10th and Alder, E-San food. They have wonderfully warm satisfy a diversity of needs. Japanese food. difference in texture, but the flavor over 20 soups on the menu that the scene quickly becomes one of Snow White House Crêpes is one of and delicious pita bread, which is ex- is all there. They make their own rotate throughout the year. Portland curiosity and amazement—a mass the more unique carts in the area, Looking for some Thai food? Then cellent for dipping into theirss baba “pastrami” and “Cajun sausage” Soup Company brings together group of people ranging from busi- as it not only offers a wide variety of E-San is a good place to start. Their ghanouj. Another tasty delight is the for sandwiches that are filling and flavors from all over the world using ness men in fancy suits to everyday sandwiches, beverages and crêpes noodle dishes are full of flavor and lamb shawarma, which is prepared flavorful. For $7, you can score a local ingredients. students to hipster fashionistas, all (some sweet, some savory, all deli- tempting spiciness, although exactly just right, as the lamb is bursting SlowSmoNoFo, a sandwich topped The result is a wonderfully warm- standing in line waiting to get lunch cious), but also an array of interest- how hot is up to the customer. The with flavor and juice. The service with barbeque-soaked tofu curls ing experience that will bring you from the various food carts that ing trinkets one can purchase, such Pad Thai in particular is an absolute is wonderful, as the elderly lady and their house Cajun slaw. For back for more. Favorites are the line the sidewalks on the intersec- as glue sticks or floss. The large must-try. E-San also has a reputation working the cart is charming, sweet a side, definitely check out their hand-made whole milk mozzarella tion. An added bonus to these carts range of crêpe offerings are almost for having some of the best Thai iced and makes the experience even more MacNoCheese, which is flavorful with oven-dried tomatoes, arugula is the location—they’re central dizzying, from tuna to meatball to teas around, which boast a milky worthwhile. And of course, don’t and moist. and their rosemary aioli. The menu and near almost all of downtown’s cheese to chocolate to lemon curd. smoothness that complements the miss out on their namesake, those This cart is a must-stop for anyone changes with the seasons, so score great attractions. They’re great for a For those with a sweet-tooth, try full flavor of your meal. If you’re on wonderful shish kabobs. on the lookout for tasty vegan treats. your favorite soup while you can! post-Powell’s lunch or for all those out the fresh fruit and custard crêpe: the other side of downtown, then Karl Kuchs/VANGUARD STAFF Karl Kuchs/VANGUARD STAFF

20 • 2011 Dining Guide 2011 Dining Guide • 21 12th Avenue & SE Hawthorne foodcart pods Jessica Lukaszenko “We’re known for our late-night freeze it. It goes straight to the grill,” his food cart pod is located on the corner of Hawthorne and The carts are generally vegan-friendly and offer options that are gluten- Parsons-Scott said. Southeast 12th Avenue next to Tiny’s coffee shop and across the free and vegetarian. All the food carts help support local farming and use This small red cart is homey and T street from Burgerville. You can access the carts by bus number local ingredients. hours—everyone knows we’ll be smells delicious. Weekday hours are 14, which stops across the street from the pod. Street parking is available and Seating is quite manageable. Each cart has its own seating with plenty of 11 a.m. to 2 a.m. Weekend hours free on the east side of the river. The carts are only 10 minutes away from shelter from the rain. In the center of the pod is a huge undercover seating are 11 a.m. to 4 a.m. They are closed Portland State University. area where you can relax without getting rained on. In the winter, they offer open till 3 a.m.” Monday and Tuesday. This food cart pod is known for being open late, catering to the bar scene standing heaters so you can stay warm. Bubba Bernie’s takes credit cards and being a hipster playground. Most of the carts are open from 11 a.m. to 3 Since most carts only accept cash, the pod has an ATM. Some carts give saria dy/VANGUARD STAFF with a $1 service fee. a.m. every day. you the option of using your credit card with a $1 charge. You can call them at 503-858- Here, you have six opportunities to satisfy your taste buds with everything The atmosphere is family-friendly and a great environment to hang out cooking all describe Perierra Crêpe- You can try these gourmet crepes order to-go pizzas at 503-929-1404 3354. from French fries to crêpes. Whether you have a sweet tooth or want a full- with your friends and enjoy a bite to eat. rie. With fillings such as gorgonzola, every day from 8 a.m. to 3 a.m. and can check out their website at on dinner, these food carts will keep you coming back for more. Gruyére and smoked salmon, these PyroPizzaCart.com for a complete El Brasero crêpes aren’t your typical dough Pyro Pizza listing of menu items. wrapped fillings. If you like traditional Mexican food, Whiffies Fried Pies “The crust is vegan and the pies quently update its Twitter account, hours—everyone knows we’ll be “We have everything anyone Say goodbye to pizza dripping Bubba Bernie’s you will enjoy eating at El Brasero. are always made fresh, hot and @Whiffiesfriedpies. open till 3 a.m.” employee Michael wants,” employee Brianna Laughlen with grease and fake ingredients The cart is open seven days a week, If you like hand pies or pizzas, then delicious. Where else in Portland The inspiration for a fried pie food Hughes said. said. “We have vegan and gluten and introduce yourself to Pyro “We are known for our pulled pork 24 hours a day, so customers can you may be interested in grabbing will you buy a fried pie that’s not cart came from childhood cooking The cart specializes in its french free options and an extensive milk- Pizza, which specializes in fire- sandwiches. It’s the largest known to always fill their stomachs with yourself a Whiffie Fried Pie. frozen?” employee Amanda Buck- sessions between a father and son. fries and variety of dipping sauces. shake menu.” roasted pizzas. man,” employee Lindsay Parsons- authentic burritos. A common question asked at man said. “The food itself came from the “We make good ol’ American Their milkshake menu offers Pyro Pizza bakes a variety of thin- Scott said. “I love to cook and want to share the cart is: “What is a Whiffie?” A You can also quench your thirst idea my dad and I had,” said owner food with a twist. French fries are flavors such as basil with coconut crusted pizzas such as margherita Bubba Bernie’s serves Cajun-in- my Mexican culture and food to the Whiffie resembles a hot pocket, only with jasmine tea and coconut green Greg Abbot. “We used to bake pies, America’s favorite,” Hughes said. ($5.25) and lavender with honey ($7), marinara ($7), spinach and fused comfort food with a Southern public,” owner Juan Garcia said. deep fried. Kombucha along with a variety of but frying them seemed more prac- The sauces come in sweet and ($5.25). The cart also specializes mushroom ($7), pepperoni ($8), twist. Items on their menu include The menu is divided into breakfast The cart’s menu is divided into sodas. Whiffies also serves ice cream tical for a cart because frying is a lot savory, making it easy to satisfy in crêpes. They offer a variety of onion ($8) and truffle ($8). They hush puppies, po’boys, jambalaya, and lunch burritos. savory and sugary options. The sa- for just $2. faster than baking.” any taste bud. Some sauces include different flavors from ham, Gruyére also provide salads ($5) to accom- bubbaque sandwiches, sausages For breakfast you can enjoy a vory side includes tofu pot pie, BBQ The cart is open Tuesday through rosemary truffle, bourbon honey, and sweet mustard to nutella and pany your pizza. Some side salads and burgers. If you’re not in the tortilla wrapped in rice, bell peppers, brisket (their most popular savory Thursday, 6 a.m. to 3 p.m., and on Potato Champion pesto mayo, buttermilk ranch and banana. include caprese salad, which con- mood for a full menu item, you can egg, bacon, sour cream, cheddar and item) and mac and cheese. the weekends from 12 p.m. to 3 a.m. more. There are always 10 sauces Prices range from $3.50 to $7.25 tains tomatoes on a bed of romaine order a side of mini hush puppies or corn. All breakfast burritos are just If you have a sweet tooth, you “We’re open so late so we cater a If you’re looking to dip your fries that stay true to the menu while the and go from simple to extravagant. in balsamic dressing and the basic fried okra. $4.50. Lunch and dinner burritos can enjoy pies with mixed berries, lot to the bar scene. Whiffies are also in something other than ketchup, rest change seasonally. Crêpe zests and fixings change as Caesar salad with romaine and a Whether you’d like to eat some- consist of flavors such as chorizo, apple, pumpkin cream or mounds, really good bar food,” Buckman said. then make your way over to Potato The french fries come in four often as the seasons. To keep up house-made dressing. thing complex or something as ham, veggie chorizo, salchichar and which consists of coconut cream and While most food carts only ac- Champion. This cart is great for your different flavors: peanut butter and with the menu change, you can If the menu items don’t fully simple as a hamburger, this cart can zucchini. chocolate chips. Savory pies are $5 cept cash, Whiffies accepts Visa and late night cravings. It’s conveniently jelly, pulled pork, poutine and your always look up Perierra Crêperie on appeal to you, the cart offers the op- gratify your hunger. One feature of the food is cactus while sweet pies are $4. MasterCard with a $1 service fee open till 3 a.m. and is only closed on generic, regular fries. The prices for Facebook and on Twitter at @Perier- tion to take any ingredient off or to The items range from $4 to $8.50. as an ingredient; it is in almost every All of the ingredients are fresh charge. The cart does not have an Mondays. these items range from $2.25 to $12 raCreperie. substitute vegan cheese on any pizza A regular Philly Cheese Steak starts item on the menu, from the burritos and made daily. official website but employees fre- “We’re known for our late-night and offer sizes to fit your desire from The owner and employees are for an extra $2. at $8.50, while black beans with to the jicama fajitas. All dinner and extra small to extra large. keen to serve the community with Their main attraction is the wood brisket chili and cheese are just $4 lunch burritos are just $7.50. The items on the menu are made unique produce and seasonings. fire oven located right in their food for 8 oz. and $7.50 for 16 oz. Pulled The most popular item on their from the freshest ingredients. “We use an amazing amount of cart, gives all their pizzas a unique pork on a French roll is priced at $8 menu is their vegetarian burrito, The french fries are prepared in a top-quality ingredients. Rather than and healthy taste. and chicken or shrimp jambalaya is which is a flour tortilla wrapped distinctive way: These Belgian-style the generic vegetables and seasoning “We have a homemade oven in our just $8.50. around rice, black beans, cactus, pomme frites are cooked using spe- we use soppressata, Italian salami,” cart,” employee Jeremy Reeves said. Bubba Bernies uses a variety of pico de gallo and lettuce. Their cial oil to give the fries a richer taste. Laughlen said. “We are dedicated to Homemade is the theme of this different ingredients, which makes vegan and vegetarian burritos are $7. “We use rice bran oil rather than keeping the classic flavors with high cart. Along with the home based their menu highly flexible. With the Garcia wants to give flavorful food canola oil. Most all of our products quality ingredients.” oven, they make their own soda as tractability of their products they are to the community. Every order is are gluten free,” Hughes said. The food cart is family friendly well, replacing high-fructose corn able to have a few menu items that fresh and made right in front of you. For more information, visit and the loudest in the pod. With syrup with organic cane sugar. Some stand out. The cart puts a twist on The cart gives you the option to cre- PotatoChampion.com for a full list alternative music blasting at top soda flavors include natural cola, the traditional tater tot and replaces ate your own burrito and take out or of their sauces, details and history of volume, the cart also caters to young sarsaparilla, root beer, ginger, Thai the regular potato with a sweet po- add any ingredients. the cart. children, offering a mini carousel to coffee and basil with lime. tato, making sweet potato tots. The cart allows you to call in and keep them entertained. “We make our own sauces and Like most food carts in the pod, order food so it will be prepared Perierra Crêperie “The cart wants to make the soda and support local growers,” Bubba Bernie’s uses fresh and local when you arrive. There are two lines atmosphere fun and upbeat,” Reeves said. “We use as much local ingredients. Nothing is frozen before to call: one for English speakers Sweet, savory, healthy, milk shakes, Laughlen said. “We are really laid produce as we can get our hands on.” it goes on the grill. 503-997-5913 and one for Spanish smoothies, crêpes and high-class back and blasting our music attracts Pyro Pizza is open every day “We smoke all our own meat. speakers 503-997-5270.  our customers.” from 11:30 a.m. to 3 a.m. You can Once it arrives to our cart we do not saria dy/VANGUARD STAFF

22 • 2011 Dining Guide 2011 Dining Guide • 23 Baking as Ken’s Artisan Bakery and Pizza locations take the art a skilled of baking to new heights

craft Gretchen Sandau

Freshly baked baguettes, maca- thus Ken’s Artisan Pizza on Southeast Ben & Jerry’s, roons, various rolls, cookies and 28th Avenue was born. other treats are just begging to be The first thing that one notices Pudding on enjoyed at Ken’s Artisan Bakery when entering the pizza shop, located on Northwest 21st Avenue besides the mouth-watering smells, between Everett and Flanders. is the giant wood-fire oven used to the Rice and Owner and founder Ken Forkish bake the pizzas. Next, you’ll likely opened shop in 2001, specializing be taken back by the amount of in traditional baked goods re- noise and business, which is a good Lucky Spoon sembling those found throughout sign for any eatery. All the high Europe, especially France and Italy. energy and echoes of laughter only satisfy the Before you even reach the front add to the overall dining experience. door your senses are treated to the The 12” thin-crust Italian-style delightful fragrance of fresh pastries pizzas are a perfect serving size for student just out of the oven. Once inside one to two people. The turnaround the shop, the dazzling array of time after ordering food was the treats is a bit overwhelming at another highlight of the evening, sweet tooth first, especially since they all look as a hot pizza pie can be placed on CORINNA SCOTT/VANGUARD STAFF so good. For first timers, try out your table ready to be consumed something sweet like a macaroon within 10–15 minutes. The chef at or perhaps a more traditional Ken’s Artisan Pizza did an excellent Morning Roll. job staying true to the inspiration, Not only are the pastries a de- as anyone familiar with authentic The sweet life light, but their bread is also superb. Italian cuisine will certainly be Fresh bread is baked every day and satisfied. The pies have just the some types, like their baguettes, right amount of sauce and cheese, are even baked twice. Ken’s artisan mostly because they don’t consume Aimee Zink breads have a strong reputation and overwhelm the whole pizza. on campus throughout Portland and are A few pizzas you shouldn’t miss: served in several restaurants such the mushroom, the fennel sausage When things get stressful at school, controversial new flavor. Instant Karmal and the seasonal business about a year ago. as Le Pigeon, Metrovino, Wildwood and onion, the margherita, and, for my friends and I figure that taking Charlyn Neal, assistant manager flavor, Smashing Pumpkin. Danielle I’ve been to a few self-serve frozen and Higgins. seafood lovers out there, the anchovy a break and getting a sugary treat is of the Ben & Jerry’s outlet, said the Berg, a Pudding employee, said that yogurt places, but Lucky Spoon is Once your treats have been pizza is a unique option. At $13 a just what we need. most popular flavor is the traditional she loves seeing how excited people definitely my favorite. With over picked out, take a seat inside the plate, this place is ideal for a dinner Here are three places on and Chocolate Chip Cookie Dough. The get when they discover rice pudding 50 toppings and tons of interesting warm, friendly café and enjoy the date or a quick meal before a night around campus where you can on-campus Ben & Jerry’s is staffed and try it for the first time. flavors, Lucky Spoon is always a cozy ambiance while sipping on on the town.  indulge your sweet tooth. by participants of the New Avenues But what I love to order are the unique experience. Right now they some Stumptown coffee. The large The new Ben & Jerry’s ice cream for Youth program, which works to crêpes. Savory crêpes with a variety have the seasonal flavor of (you windows surrounding the shop shop, located in the Urban Plaza, empower homeless youth. of meat, cheese and vegetables to guessed it) Pumpkin. allow the customers to sit back and opened last summer. Sometimes Pudding on the Rice, owned choose from make a delicious lunch. The most popular flavors are the watch the world passing by while after classes we would go there, sit locally by Jessica and Aaron The sweet crêpes with rice pudding, Cake Batter, Dulce de Leche and savoring a little piece of the heaven outside and unwind while feasting Grimmer, is a cheery, brightly berries, caramel chocolate sauce, Peanut Butter, according to Courtney they just purchased. on ice creamy goodness. colored shop nestled under the South lemon curd and, of course, Nutella Klemm, a Lucky Spoon employee. If you’re pondering what to do The store sells dipped waffle cones, Park Square apartments, a short walk are a warm and filling dessert. Personally, I can’t get enough of for dinner on a Monday night, sundaes, milkshakes, ice cream cakes down the South Park Blocks from Another locally owned business is the Red Velvet. I cherish my Lucky try heading over to the bakery for and much more. They alternate ice Portland State (1503 SW Park Ave.). Lucky Spoon, also on the South Park Spoon memories of my friends and a long-time special event called cream flavors, and right now they As the name suggests, it features Blocks on the corner of Park and I making decadent masterpiece Monday Night Pizza. In fact, by have the seasonal Pumpkin Pie. Soon rice pudding in a wide variety of Jefferson Streets (780 SW Jefferson desserts and sharing laughter 2006, the popularity of the pizzas they’ll have Schweddy Balls, a rather flavors such as Berry Manilow, St.). Kim and Tom Rolfs started the late at night.  grew so much that Forkish was forced to look for another space— ALL PHOTOS CORINA SCOTT/VANGUARD STAFF

24 • 2011 Dining Guide 2011 Dining Guide • 25 y monthly “income” of friends around a hot stove from AmeriCorps that was—damn the sentimental M forced me to continu- schlock, here goes—life-affirming. ally eat at home, however, and this That fall evening was not a menagerie of processed food—fish moment of epiphany. But as an sticks, chicken fingers, taquitos and adolescent picky-eater weaned on the like—was costing me big time. hot dogs and canned beans who Even $200 a month goes fast when spent his undergrad years eating you shop in the freezer aisle. Little Caesar’s and averaging 14 How food And since I could scarcely afford meals a week in the cafeteria, it did nights out, I was finding that, if signal that food was more than drinks were on the agenda, they food, more than sustenance, more were probably happening in our than fuel. One diner’s quest apartment. It gave me joy to spend time over I remember cooking fajitas one a stove and feed my friends. night for a gathering of friends My palette gradually broadened, and it feeling very much like a and I began to find joy in discovery, special occasion. something that food stamps makes Here I was, in front of the stove, exponentially more possible. With sautéing chicken, onions and food stamps, I could bring my first peppers, tossing copious amounts of tuna steak to a barbecue, and if I Tapatio on the pan. I was the cook in hated tuna steak or overcooked it, stamps the kitchen. The pièce de résistance, no sweat. There was more where the ingredient that gave my fajitas that came from. their “fajita-ness,” was, of course, a This probably sounds self- small packet of fajita seasoning, Fred indulgent, lazy and gluttonous. I to make the most of Meyer brand. Baby steps. was living off the government’s teat, This was simply another night after all. One could draw a straight spent eating and drinking with line from the waiting line at DHS to friends. But, through the sepia- a checkout line at Freddy’s. toned lens of retrospect, I now see But government assistance made that there was something about me a smarter, healthier eater. I have changed the communality, the gathering gained an appreciation for legumes an extra $200 a month

ALL PHOTOS KARL KUCHS/VANGUARD STAFF

and leafy greens, a heretofore indulge myself. The door of my unexplored segment of the food refrigerator contained every hot pyramid for this Midwestern sauce I could find. I once spent $30 canned-food child. I found that on vitamin water. And, of course, my diet I did, in fact, like tomatoes, that there was always chips and salsa zucchini in the summer always hit in the house. Slowly but surely, the spot and that sweet potatoes in however, the hot sauce became fish autumn did the same. (Food comes sauce; the vitamin water, apple cider Louie Opatz n September 2007, at age 23, I couldn’t pick ginger out of a lineup, in seasons? Who knew!?) vinegar. I was learning to cook and Of the 50 let alone differentiate kale from chard, yams from a sweet potato. This is not to say that I didn’t stock a pantry. I My freezer was overrun with an array of frozen, preservative-laden, months I’ve been meat-heavy dishes, while my refrigerator’s crisper kept only my Pabst crisp. The list of meals I could make went something like this: pasta with canned in Portland, I’ve tomato sauce, pasta with canned pesto, pasta with canned white sauce and a “breakfast scramble” consisting of potatoes, eggs and cheese. But even lived 44 of them this meager breakfast dish could only feature scrambled eggs; I could not poach or fry and had not the faintest idea what “sunny side-up” or “over- on food stamps easy” meant.

26 • 2011 Dining Guide 2011 Dining Guide • 27 Potato and leek soup

(Feeds four? I don’t know. How hungry are you?) 1 leek, trimmed and chopped 2 stalks of celery, chopped 4 small to medium potatoes, peeled and chopped Hannah Noble 2 cloves of garlic, minced Cheerfully A few sprigs of fresh thyme if you’ve got it 1/2-1 cup half-and-half or heavy cream 2-3 cups of vegetable stock, chicken stock or well-salted water 2 cups peas, corn or other assorted veggies, if you’d like CORINNA SCOTT/VANGUARD STAFF (frozen peas/corn work fine) cheap Chives if you’ve got them Popcorn Pasta I am no expert: I am simply a person who likes to cook and Butter or oil or some combination It takes three minutes to make and Whether it’s mac ‘n’ cheese or fet- likes to eat. Here are two “recipes” (I use the term loosely because they are extremely flexible and inexact) that I have Salt and pepper is the perfect snack for studying or tuccine alfredo, pasta is relatively just hanging out and watching a quick to make and tastes gourmet. made this week, in celebration of nothing in particular. 1. Sauté the leek and celery in the oil/butter in a pot over movie. ($5.89 for 10 bags) ($1.19 pack spaghetti; $1.59 per medium heat until the vegetables soften. Add the garlic, 15 dorm-friendly foods macaroni box) salt, pepper and thyme if you prefer. Chips and salsa For when you’re feeling festive and Popcorn Tomato chickpea curry 2. Once the mixture is fragrant and well mixed, add the every college student don’t have a lot of time to cook Seriously, did you add it to your potatoes, stock and cream. something. Get a couple of different shopping list? Add it again. (Feeds one person for several days or several people for one day.) salsa heats and dips for extra fun! 1 large yellow onion, chopped 3. Turn the heat up until the soup bubbles. Add corn/peas. ($2.39 for one bag tortilla chips; 2 cups of roughly chopped tomatoes Turn down heat to medium-low and cover. should have on hand $3.29 for a jar of salsa) Cereal 1 tbsp. ginger, minced A quick breakfast and a simple 4. Let cook until all the vegetables are soft and cooked 1 clove garlic, minced Hot chocolate snack to pack for class. ($3.99 aver- 2 tbsp. tomato paste through. If you’re the kind of person who likes puréed soup, Granted, it’s not a food, but who age per box) 2 tbsp. garlic chili paste this would be when you would blend it. If you’re like me, Whether you have a meal plan or doesn’t love curling up in a blanket 2–3 tbsp. curry powder just chop up some chives to finish the soup in the bowl and with a hot cup of cocoa when it’s Instant mashed potatoes 1–2 cups chopped carrots, potatoes or green beans not, having a stash of food in your cold outside? ($2.99 for 10 packets) For when you’re feeling homesick. 2 cups chickpeas (canned or pre-cooked) add more salt and pepper to taste. Add some veggies, stovetop stuffing 1 can coconut milk room is absolutely necessary. Here Peanut butter and chicken for a feast to share with 2 cups basmati rice Eat it plain, with apples or on a the neighbors. ($4-5 for two-cup Oil (olive, vegetable, sesame, peanut, whatever you want) are some essential items to add to slice of toast for a delicious boost of bags) Salt and pepper This is my favorite kind of cooking: cooking protein. ($4.19 for 18-ounce jar) Cilantro (if you have it) for cooking’s sake.  your grocery list, all for under $50. Apples Salt and pepper They take longer to go bad than 1. Start by cooking the rice in a rice cooker or over the stove. At some point, you’ll need them. other fruits and are packed with (I like adding a touch more water than the usual 2-to-1 ($1.79 for both shakers) vitamins! ($1.49 for one pound) water-to-rice ratio so the rice is extra sticky.) Top Ramen Pop Tarts 2. Sauté the onion in the oil in a large pot over medium heat. It’s a little cliché, but there’s a reason “Oooh, Pop Tarts sound really good Once tender and golden, add ginger, garlic, tomato paste, for that: ramen is cheap and tasty at right now. I wish I had some…” garlic chili paste, curry powder, salt and pepper. Stir well until any time of the day or night. Now you do. (49 cents per pack) ($2.49 for eight pastries) the onion is well coated and the mixture is fragrant. 3. Add coconut milk, tomatoes, chickpeas and whatever Baby carrots Candy vegetables you’re using. Turn up heat and stir ingredients in Amongst loads of inexpensive, Go pick out your favorite candy, easily accessible junk food, it’s nice because you’re bound to have a bad until the mixture bubbles. Turn down to medium–low and cover. to have some veggies around, and day once in a while. (79 cents–$5 for 4. Let cook until your veggies are done and the flavors are carrots are mess- and hassle-free. bars or bags, respectively)  ($1.99 for a one-pound bag) well-integrated. (Resist the urge to squirt Sriracha in all willy-nilly. The garlic chili paste should provide a decent Trail mix heat, so taste before getting sauce-crazy.) Tons of variety! But if you’re sharing Total: $49.61 it, don’t just pick out the M&Ms. 5. Serve over rice and finish with some cilantro. That’s mean. ($2.85 for six-ounce bag)

2011 Dining Guide • 29 Cricket Ve g a n -

Café Kat Audick friendly Champion of hipster breakfast joints in Southeast Portland options Jeoffry Ray

SARIA DY/VANGUARD STAFF

What’s housed inside a modest turtle- A concise guide to eating Hot Lips Pizza Café Yumm green building on the corner of 1909 SW 6th Ave. Student Rec Center vegan at PSU and in Southeast 32nd Avenue and Belmont If you’re in the mood for a hot slice 1806 SW 6th Ave. of pie, Hot Lips features pizza by the Street is more than an ordinary downtown Portland slice and always has two vegan selec- Café Yumm may have the atmo- tions on hand: a vegan focaccia and sphere of a fast food chain, but don’t breakfast place. It is, in fact, my favorite an option with Daiya (fake cheese) let that fool you. This restaurant Any vegan will tell you that finding Backspace shreds. Slices are huge and cost-effec- offers bento, bowls, wraps and all of

breakfast joint in all of Portland. a place to dine out can be a real 5th & Couch tive for a meal on-the-go. I’ve always it can be made vegan-friendly. Their MILES SANGUINETTI/VANGUARD STAFF problem. Portland has made a lot of Café MAX Stop had fast service from friendly work- Yumm Sauce—the stuff of addic- headway, but it can still be difficult 115 NW 5th Ave. ers, and I just love the pizza-joint tions, really—is animal bi-product Catering to a hipster’s every need those miraculous makings with constantly changing selection of to track down the right places when atmosphere. And really, how can you free. And they even have vegan with a menu full of unique and two perfectly poached eggs covered quirky local art to surround you. you're new to town, especially if This café sits just a few Max stops go wrong with $2 micro-brews? ginger spice cookies. insanely delicious items, Cricket in house-made hollandaise and a Although they’re sometimes packed you're in a hurry. Here’s a list of north of campus. Their menu Cafe surpasses the rest of the city’s handful of crumbled bacon and on weekends, Cricket’s phenomenal nearby places that offer a variety of features standard café fare, mostly: breakfast joints by combining fresh you’ve got the breakfast to end all food is well worth the wait. tasty vegan options. wraps, sandwiches, soups and ba- This list is far from exhaustive, but these restaurants are great starting points ingredients with a bright and cozy breakfasts! Inside and out, Cricket is a gels. They make a point to purchase for a PSU newcomer. Dedicated blogs, such as veganfabulous.com, are also a atmosphere. Or, if you’ve got eggs in mind, the picture-perfect café that knows locally, so you know you’re getting great resource to tap into the community’s vegan offerings. 

Owner Dan Allen has worked Golden Goat Omelet is practically a what good food is all about. From Pine St. something fresh while supporting diligently for 10 years to make this whole farm of flavor, as it is stuffed their tasty sustainable ingredients to Habibi MAX Stop the local economy. The café is also a hot spot what it is today. full of creamy chèvre cheese, grilled their stellar chefs and fantastically 1012 SW Morrison St. & fun place to hang out. They feature a With a huge focus on awesome zucchini, garlic, fresh tomatoes and friendly staff, Cricket Cafe is the variety of shows, art exhibits, music local ingredients, it’s no wonder green onions, and served with a pile whole package and then some. 221 SW Pine St. and poetry slams. that each bite tastes like an of hash browns or home fries. From Portland State, head to explosion of pure Portland. Fresh Eaters beware: These delicious Southwest Salmon street and hop This Lebanese restaurant serves produce straight from the Portland culinary concoctions come in on any eastbound 15 bus. Hop off family recipes of all sorts: pastas, Laughing Planet Farmers Market melds into every massive portions—you definitely get at the Southeast 32nd Avenue and pizzas, soups, sandwiches and a omelet, skillet and hash to create what you pay for. Belmont stop, and you’re only steps variety of traditional dishes that Café inspired flavor profiles you won’t And lest I forget: Cricket has away from the doors of the glorious all feature vegan-friendly options. 1720 SW 4th Ave. find anywhere else. some of the best liquid breakfasts Cricket Cafe.  Fridays feature entertainment such Take, for instance, their Painted in town. With a complete list of hot as music and belly dance, making it A block east of University Center, this Hills Hash, a local favorite and and cold breakfast cocktails, and a Bus line 15 a great place to begin a weekend on sunny little restaurant offers burritos, shining star at Cricket. It is made with killer collection of bloody marys, to SE 32nd Ave. the town. This is more of a sit-down bowls, soups and salsas as vegan op- succulent roast beef from Painted Cricket can help you start your restaurant, but the prices are still tions. Prices are excellent and the staff Hills, chopped potatoes, savory weekend right with a slew of sinful 3159 SE Belmont St. reasonable at about $10 per entree. is swift, making it a great place for a caramelized onions, a sprinkling of selections. Portland, OR 97214 The Old Town location is just a quick meal. It’s also a warm, well-lit rich asiago cheese, garlic and thyme, And while you dine away on block east of the Pine Street environment with plenty of coffee or all served hot and crispy. some of the finest breakfast food 503-235-9348 Max stop, and it makes a nice walk if tea options if you’re looking for a place MILES SANGUINETTI/VANGUARD STAFF But it doesn’t stop there. Top Portland has to offer, there is a cricketcafepdx.com you’re feeling adventurous. to chat with friends or read a book.

30 • 2011 Dining Guide 2011 Dining Guide • 31 And for those who want the food added. The delivery time is reason- Thai Peacock they love in a different atmosphere, able, and the food arrives nice and Old Town Pizza 219 SW Ninth Ave. Hot Lips does its best to accom- hot at your door. 226 NW Davis St. modate their requests. As long as While Chinese takeout and This mecca for Thai lovers never dis- your order is at least $20 and you’re delivery may seem clichéd to some, Committed to excellence and cel- appoints. Even diners new to the Thai within 2–3 miles of a store, Hot Lips August Moon proves that the cliché ebrated by many Portland residents, flavor can find something to enjoy can get your food out to you. And exists for a reason. Old Town Pizza boasts good food here, whether it’s one of their specialty even if you’re a little more out of the $8–15 per dish and a great atmosphere. Among the curries or prawn dishes. Vegetarian way, they’ll still make an effort. gems on its menu are salads, pastas, friendly, Thai Peacock has a unique Depending on when you make sandwiches and, of course, its own flavor that even the most discerning the order, you’ll get it anywhere Pizza Schmizza classic pizza. With its focus on sus- of taste buds can appreciate. Their from 30–50 minutes later for a flat 7535 SW Barnes Rd. tainability, one can feel comfortable house sauces are sweet yet salty, and delivery charge of $3. And with five eating what they have to offer—it’s the underlying hint of peanut is just stores spread evenly throughout While all Pizza Schmizza locations mostly local. strong enough to please without Portland, you can be sure that there (and its associated Schmizza Pub and Their takeout and delivery service overwhelming the flavor. will be one willing to deliver to you. Grub) provide generous portions and reflects this devotion to sustainabil- The restaurant is relatively small, $13–25 per pizza low prices, some have more variety ity. When you order Old Town Pizza so it can be easier to simply order than others. The Barnes Road loca- to go, your order comes to you on a carryout. Call in or order in person, tion certainly has plenty to offer. From tricycle. That’s right—your food can and your food will be out to you August Moon their characteristically large pizzas (all be delivered to your door on trike. in 15 minutes or so. While they 405 NW 23rd Ave. 12” or larger) to pastas ranging from Depending on your order, the fee no longer deliver themselves, they subtle to in-your-face flavors, there’s may vary, but delivery to downtown do work with several delivery ser- While there are plenty of Chinese sure to be something on the menu for Portland is an affordable option vices—so take advantage if you can! restaurants in Portland, few mea- most everyone. regardless. $8–14 per dish sure up to August Moon. This res- Not all Schmizzas deliver. The $10–18 per pizza taurant has an extensive menu with on-campus Schmizza Pub and Grub flavors to suit any palate, dietary offers carry out, but not delivery. Hot Lips Pizzeria restrictions or age group. It offers all However, the Barnes location— Extra option! 1909 SW Sixth Ave. the dishes one would expect from a within the proper radius for PSU Chinese restaurant—lo mein, fried students—does. For a $2 fee and at Delivered Dish Janieve Schnabel Tucked in the heart of PSU, Hot rice, General Tso’s Chicken and least a $10 total, this restaurant will www.d-dish.com Lips is everything students want in other such options are served with get you your order, hot and exactly Delivery a restaurant—good food, cheap beer flair and a balance between flavors. as you like it, within an hour. Portland is among the lucky cities and blaring music. It offers vegetar- And August Moon allows for its Other locations in Northwest to have an independent delivery ian and vegan fare on the cheap. The customers to save time by offering Portland, Milwaukie and Happy company available to its residents. and squash and hazelnut pizza, for ex- both takeout and a delivery service. Valley deliver as well, but only the This service, which boasts over 150 ample, is mouthwatering and smells With any lunch order of $18 or Barnes location serves PSU and its restaurants to choose from, will like heaven. It also offers gluten-free more, for example, the restaurant surrounding area. pick up your order and deliver it to options, sandwiches, salads and will bring the food to the diner’s $14–25 per pizza you. The fee is a little higher than Takeout signature soda. doorstep with no delivery charge the ones restaurants charge for their own delivery services ($5–10), but the convenience is worth it sometimes. For those whose favorite restau- rant doesn’t have a delivery service, Delivered Dish is a place to check The finest out. And especially given their guarantee—delivery in 60 minutes ways to or less—it couldn’t hurt to give it a try.  eat at home without cooking

ALL PHOTOS ADAM WICKHAM/VANGUARD STAFF

2011 Dining Guide • 33 and it’s only a 10-minute walk Your options range from noodles to Belmont Station is probably best milk cheese and greens on toast, Seasons and from campus. Be sure to try the curry to fried rice, and Boonrod is known for its store, which sells an with a potato rosti. Fork and knife Rimsky-Korsakoffee

Bus line 44 to incredible oatmeal raisin cookies well-known for serving the spiciest incredible array of local and inter- in hand, it is simply delicious. Bus line 15 to Regions SW Capitol & Fifth and stop by right before closing for Thai food in town (although you national beer, mead and sake (as House SE Belmont & 11th half-off fresh foods like salad and can, of course, order everything well as British candies). That’s all 6660 SW Capitol Hwy. lasagna. “mild”). The food here is deliciously fine and dandy, but if you haven’t Panadería Santa 707 SE 12th Ave.

503-244-6400 fresh with a remarkably short wait, stopped by the biercafé, you’re Bus line 17 to 503-232-2640 SeasonsandRegions.com and while it’s set a little apart from missing out. Sixteen constantly Cruz N Lombard & Burlington Little Big the rest of the food cart pod, it’s still rotating taps are manned by bar- Camouflaged as an old Southeast Seasons and Regions is Southwest easy to find. tenders who are not only able to 8630 N Lombard St. Portland manor, Rimsky-Korsa- Streetcar to Portland’s best-kept secret. Just off Burger NW 10th & Everett answer your questions but eager to 503-289-2005 koffee House is a quirky late night the 44 bus line, Seasons provides share what they know. Sandwiches, dessert café. No signs adorn the some of the heartiest and tasti- 122 NW 10th Ave. Southeast hand pies, salads, soups, nachos, St. Johns is a little out of the way Victorian house; only word-of- est eats around. Menu options for 503-274-9008 Bus line 9 to cheese plates and desserts are all for most students at PSU, but it is mouth will bring you there. The breakfast, brunch, lunch and dinner LittleBigBurger.com Grind SE Powell & Milwaukie on offer, and special tastings and worth the trek for Portland’s best pleasure is not only in the deca- change with the season, and while themed tap weeks are frequently tacos. There is a hidden taquería dent desserts (ranging from pies most menu items run from $10 to Situated in the Peal District (with a 1223 SE Powell Blvd. scheduled. in the back of Panadería Santa to sundaes to perfectly prepared $15, there is also a $3 “Cheap Food second location on North Missis- 503-473-8703 Cruz—walk past the exotic offer- espresso drinks), but also in the Menu” available during happy hour. sippi Avenue), this charming burger SoutheastGrind.com ings of the Mexican grocery store interior decoration—the tables The helpings are massive and well joint is one of my favorite spots. Jolly and you will find what looks like a are covered with themed collages worth the price. They serve pint-sized burgers that, This is Portland’s only 24-hour cross between your old high school of Russian composers and iconic Bus line 35 to while they may be small, are so coffee shop, which makes it perfect Roger SW Macadam & Flower cafeteria and a Mexico City market musicians, which gives the place delicious they are well worth their for night owl students who need stall. A menu highlight is definitely an eccentric ambiance that you are Viking Soul $3-and-change price tag. There’s not a place to study and drink coffee. 5627 SW Kelly Ave. the tacos al pastor. sure to never forget. 

Bus line 12 to much else on the menu, but they They offer free Wi-Fi all day and 503-246-5040 Food SE Sandy & 18th do serve Little Big veggie burgers, ample seating with easy laptop JollyRestaurants.com and their floats and fries cooked in hookup. The coffee is so-so but the 1930 NE Everett St. #5 truffle oil round out the meal. staff is always friendly and the cafe Oregonians often search for chal- 503-704-5481 is never empty, even in the middle lengers to California’s hallowed VikingSoulFood.com of the night. Hot food, salads, In-N-Out Burger, but for those 3 Doors Down pastries, tea and assorted blended longing for In-N-Out itself, there’s

This food cart is only one year Bus line 14 to drinks are also available. good news: A local restaurant old, but I’m not sure how I lived Café SE Hawthorne & 37th has actually gone full replica. The

without it. VSF’s lefse—a versatile Bus line 4 to Out-and-In Burger, courtesy of the and tasty Norwegian flatbread— 1429 SE 37th Ave. Apex SE Division & 12th Jolly Roger in John’s Landing, is delivers a wrap that won’t break 503-236-6886 modeled to look and taste exactly open, and with fillings like house- 3DoorsDownCafe.com 1216 SE Division St. like the legendary concoction from smoked salmon and dill crême 503-273-9227 down south—only this one comes fraiche or lemon curd and toasted This Portland gem is right off ApexBar.com with superior fries and a better pecans, these wraps will satisfy any Southeast Hawthorne Boulevard. selection of toppings. craving. Savory wraps are $4.50 It’s been around for 17 years and With more than 50 beer taps that The J.R. is a sports bar, so for the ($8 for two) and sweet wraps are has established itself as a go-to rotate on a weekly basis and a beer best drink deals go on College Foot- $3.50 ($6 for two). spot for anyone who needs to feel garden that would make any Czech ball Saturday ($10 pitchers of Miller MILES SANGUINETTI/VANGUARD STAFF a little pampered. The menu is nod in approval, Apex is a beer Lite) or NFL Sunday or Monday ($10

Streetcar to Pacific Northwest-inspired Italian nerd’s safe haven (so long as you pitchers of Coors Light both nights). Flying Central Library with one of the best wine lists in have cash—they don’t take cards). town. Try the tortiglione with This is the perfect late night loca- Bus line 17 to Secret spots Elephants sweet Italian sausage and vodka tion for beer connoisseurs, as well Toast SE Holgate & 52nd Vanguard News staff sauce—you’ll be hooked! as those who are simply curious Delicatessen about Portland’s beer culture. Bike 5222 SE 52nd Ave. parking a-plenty, and enough 503-774-1020 In a town famous for its high-profile chefs and 812 SW Park Ave. Boonrod Thai pinball machines to support a 10th ToastPDX.com 503-546-316 birthday party. restaurants, plenty of neighborhood standbys get ElephantsDeli.com Food With sticky tabs of kids’ drawings covering every inch of the wall, an lost in the noise. Here’s our shortlist of Portland’s Flying Elephant’s Delicates- Southwest Fourth Avenue and Hall Belmont Station open kitchen and local ingredients, Street sen offers a variety of hot foods, Bus line 19 to Toast is pretty homey. It’s open best-kept local secrets: The diners, food carts and healthy prepackaged sandwiches 503-290-4466 Biercafé NE Glisan & 44th seven days a week for brunch and and salads and dangerously deli- Wednesday through Friday for happy hours that no one talks about but everyone cious baked goods. Elephant’s has With around 35 lunch combos to 4500 SE Stark St. dinner, offering friendly service, a location near Director’s Park, choose from—all for $5 and served 503-232-8538 local flair and the real, healthy(ish) should be going to. one block west from the Central with an egg roll—Boonrod will more Belmont-Station.com Bad Ass Sandwich. The sandwich Library Portland streetcar stop, than satisfy your lunchtime needs. offers over-easy eggs, bacon, goat’s MILES SANGUINETTI/VANGUARD STAFF

34 • 2011 Dining Guide 2011 Dining Guide • 35