food

The Birria Boom Has Reached Portland. Here’s Where to Get It.

Birria is having a moment. But unlike other darlings of Instagram’s fooderati—rainbow bagels, pancake cereal—the birria boom is well deserved, built on centuries of tradition transformed into a trend by social media-savvy Mexican and Chicano millennials looking to satisfy cross-cultural cravings with crunchy tacos and birria ramen.

Ted Wheeler Has a Hot Sauce Named After Him. It’s Not Meant as a Compliment.

The jalapeño-tomatillo-garlic hot sauce that won’t actually burn your eyes or interfere with respiratory function, but it is “extra-spicy” and delicious.

Micah Camden Goes Fishing With Ndamukong Suh and a Portland Dining Veteran

Rock Paper Fish is yet another fast-casual Micah Camden restaurant, and yet another quick pandemic pivot. Open since mid-August, it’s a pickup- and delivery-only seafood window, operating out of what used to be Boxer Ramen in the Burnside 26 building—aka the place where “Luke and Jess” lived.

Oregonians Are Choosing Between Groceries and Rent. Finding Them Food Is Getting Harder.

Federal aid doesn’t cover many of the people who need help.

Galactic Grapes Is Portland’s New Candy Crush

As far as Vicky Carmichael and Andre Montgomery know, there are only two places in the country where you can purchase a candy-encrusted grape. One is a shop just outside Atlanta called the Craxk House. The other is Galactic Grapes, the couple’s splatter-painted food cart, located at the center of Fusion Food Pavilion on Northeast Martin Luther King Jr. Boulevard.

Sure, Pizza Is on the Marquee, but Dimo’s Apizza Is Aiming for Portland’s Sandwich Pantheon, Too

Equally inspired by the Italian storefronts of his youth, as well as a stint doing butchery and charcuterie at Gjusta in Los Angeles, Miriello has also made Dimo’s a low-key, top-notch Portland sandwich joint.

Chef John Denison Has Worked in High-Profile Restaurants Across Europe. The Pandemic Brought Him Back to Portland and Into the Kitchen at La Moule.

If I had to recommend one dish that best showcases Denison’s hard-earned expertise, it would be his ultra-rustic pâté en croûte ($14), a mixture of ground pork—forcemeat or farce in charcutier’s vernacular—and other ingredients cloaked in pastry, baked, then chilled and sliced for service.

Much-Loved Food Cart Burger Stevens Is Moving Into the Prost Marketplace Pod

One of Portland’s best food cart pods is about to get even better. Burger Stevens, which has been closed since early in the COVID-19 shutdown, will soon return in a new location, at Prost Marketplace at 4233 North Mississippi Ave., home of Matt’s BBQ, Little Conejo, Fried Egg I’m In Love and Desi PDX, among others.

A Nonprofit That Works to Reduce Food Insecurity Is Finding New Ways to Connect With People in Need

Urban Gleaners, a nonprofit that works to reduce food insecurity and waste in Multnomah and Washington Counties, saw a 90 percent loss in donations at the start of the mandated shutdowns in March. That’s because the organization receives the bulk of its food from restaurants, events and corporate campuses, which it then repackages and delivers free of charge.

Chef Pablo Portilla First Started Making Cuban Food Inside a Cart. Now He’s Serving It on an 8,000-Square-Foot Roof Deck in the Pearl.

Located in the former home of Pearl District sports bar On Deck, the restaurant is an expansive, 8,000-square-foot rooftop venue shared with gin bar the Botanist.

Willamette Week

Most Read