"Fry bread complements many a la carte dishes, from a bison chili taco to a cinnamon sugar dusted ice cream sandwich. Consider the elk fry bread ($25), which comes piled with slightly sweet and tender braised meat, arugula, pickled red onion slices, and puffed amaranth crowned with a burgundy swirl of huckleberry barbecue sauce. It's big enough to share with a friend."
"The beverage menu is just as exciting as the dishes. Look past the usual suspects to the coffee and "no-proof" cocktails, featuring native tea blends and North American ingredients. The Sun Dancer uses cold brew, oat milk, and corn milk with hits of cinnamon and less-familiar-to-me corn pinole, cacao, and maple syrup for sweetness - mixed and served over crushed ice with a dusting of blue flowers."
Javelina opened in early 2025 in Northeast Portland adjacent to the Native American Youth and Family Center, offering a casual, community-oriented atmosphere. Chef Alexa Numkena-Anderson foregrounds pre-colonial ingredients and post-colonial Native foodways, reclaiming dishes like fry bread paired with ingredients native to Turtle Island. Menu highlights include elk fry bread with braised meat and huckleberry barbecue, a wheat berry salad with pumpkin seeds and honey sumac vinaigrette, and the Inɨ́sha tasting menu featuring decolonized items such as Olympia oysters with chokecherry mignonette and coal-roasted bison. Beverage options emphasize native tea blends, no-proof cocktails, and inventive coffee preparations.
Read at Eater Portland
Unable to calculate read time
Collection
[
|
...
]