Portland food

Portland food

Portland has a diverse range of pizza styles.
A new pizzeria called Grana will specialize in Neapolitan pizza, including wallet-style folded pizzas.
Flying Fish Company is hosting an oyster shucking competition.
Migration Brewing is operating a pop-up taproom at the Wells Fargo Center in downtown Portland.

Portland's destination sandwich shop for house-made pastrami, Italian beef, and stacked burgers opens a new food cart in Southeast Portland Friday, July 7. Sammich will be one of the latest additions to the Heist food cart pod, home to other longstanding Pacific Northwestern carts like Smaaken Waffles and Wasabi Sushi.

The social justice nonprofit Sisters of the Road, which assists people experiencing poverty by providing low to no-cost meals, education, training, a barter work program, and more, has found a new home for its cafe. Sisters of the Road has purchased the building formerly home to landmark Chinatown dim sum restaurant House of Louie and will open in 2025.

On Friday, June 30, Starbucks workers in the Portland area joined Strike With Pride, Starbucks Workers United's week-long nationwide strike demanding company leadership negotiates a fair contract with unionized stores and addresses ongoing reports of anti-LGBTQ policy changes.Workers at Starbucks locations around the country say management has prevented them from displaying Pride decorations, and is participating in what the union describes as union-busting tactics that disproportionately impact LGBTQ employees.

Since 1988, visitors have flocked to the edge of the Willamette for the Waterfront Blues Festival, which has hosted everyone from Mavis Staples to Trombone Shorty in Portland's Tom McCall Waterfront Park.This year's festival, which runs from July 1 through July 4, will feature people like Buddy Guy and Los Lonely Boys, with four stages along the river.

, an Eater Portland column where the site's editor and reporter answer questions from readers and friends.Have a question for us?Submit your question in this form with the subject line 'Ask Eater.'Where in Portland does Seattle style hot dogs?-Kelly Unhidden (Twitter)
Hey, Kelly - First, let's get the definitions out of the way, for those uninitiated.

The 112-year-old Ota Tofu, which is the oldest active tofu shop in the country, will open a second production facility by the end of 2023, the Oregonian reports.Ota Tofu presses and folds its tofu by hand using only three ingredients - its fresh tofu is prized and used by restaurants across the city.

Han Oak owners Peter Cho and Sun Young Park don't like making a big production out of a restaurant opening.They're not interested in "first looks" and flashy events, or social media accounts teasing every dish.They approach openings the same way they approach their work in general: relaxed, allowing cool, fun, or even silly ideas to emerge organically.

, an Eater Portland column where the site's editor and reporter answer questions from readers and friends.Have a question for us?Submit your question in this form with the subject line 'Ask Eater.'I am a vegetarian and have recently discovered I cannot eat gluten.I am having a hard time finding restaurants that accommodate my dietary needs.

A decade ago, Top Chef alumnus Sara Hauman would spend her afternoons in high-powered restaurant kitchens, butchering whole animals and poring over menus.These days, however, she spends her time tearing apart squares of fried mac and cheese."Ooh, that was a good one," she says, watching a ribbon of Monterey Jack stretch between her hands.

Northeast Portland cocktail bar Cereus has started serving brunch on Saturdays and Sundays, 10 a.m. to 3 p.m., complete with handmade empanadas and arepas with blackberry wine reduction.The menu includes many Colombian dishes hard to find in Portland restaurants.Caldo de costilla sopa, a classic hangover cure, is hearty with short ribs.

Chef Deepak Saxena has become the face of Indian American fare in Portland.His cart, Desi PDX, has become a destination for things like chai-glazed chicken and masala pulled pork, appearing on an episode of Somebody Feed Phil.His brunch restaurant, Masala Lab, smothers saucy tikka shrimp over coconut grits, and swaps the stewed tomatoes and peppers in shakshuka for saag.

For many chefs, learning how to cook is just as much about eating food as making it.Understanding flavor, or how specific techniques impact the end result, requires tasting and contemplating, using your palate to comprehend the lessons learned.Grain & Gristle owners Heidi and Jeff Whitney-Schile learned how to cook this way, and in the fall, they want to teach by example.