Dining Guide

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Check out Los Gorditos on page 15

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Vanguard Dining Guide 2010

CONTRIBUTORS

Allison Whited, Kevin Fong, Rosemary Hanson, Madison Beard, Stephen Lisle, Gretchen Saundau,

Corie Charnley, Tori Christensen, Janieve Schnabel Katrina Petrovich, Erin McIntyre,

Vinh Tran, Zach Chastaine, Josh Hunt,Nicholas Kula, Richard D. Oxley, Robert Britt

Meaghan Daniels, Rebekah HuntCOVER ILLUSTRATION

Gus MillerCENTER MAP

Alyx JolivetILLUSTRATORS

Dmitri Swain Colby Brooks

PHOTOGRAPHERS

Saria Dy, Aaron Leopold, Drew Martig, August Miller,

Heather Noddings, Sage Warner, Adam Wickham

ADVISER

Judson RandallADVERTISING ADVISER

Ann RomanADVERTISING MANAGER

Iris MeyersADVERTISING SALES

Dominique Abrams, Sam Gresset, Rayna Martinez, Jay Specht

ADVERTISING DESIGNER

Beth Hansen

EDITOR-IN-CHIEF

Virginia VickerySPECIAL EDITION EDITOR

Sarah EstermanEDITORS

Robert Britt, Richard D. Oxley, Nicholas Kula, Corie Charnley

ART DIRECTOR

Justin FloodCOPY CHIEF

Kristin PugmirePHOTO EDITOR

Heather NoddingsPRODUCTION MANAGER

Bryan MorganCOPY EDITORS

Noah Emmet, Andrea Vedder

RIDING THE GRAVY TRAINBreakfast perfection on North Mississippi

4COMFORT FOODS SINCE 1975

Fat City Café is a traditional diner with a unique atmosphere

5BREAKFAST

7WINNING SPUDS

Potato Champion serves up the best fries in town

11TAKING A CLASS IN GOOD FOOD,

OREGON STYLEMcMenamins Kennedy School feeds

the eye and appetite

12LUNCH

14MAP

16PURSUING A HIGHER,

SALTIER POWERThe Meadow is a salt and

chocolate heaven

19

SOUTHEAST POWELL IS A SALARYMAN’S DELIGHT

Ichidai is some of Portland’s best Japanese food

20CUPCAKES OF PORTLAND

A big review of little cakes

22JUMPTOWN JITTERS

Portland’s coffee greatness that isn’t Stumptown

23DINNER

24VEGGIE TIME!

Where’s a vegetarian to go?

28GRABBING A BITE

Snacking by way of the University Market

29SNACKING THROUGH THE CAFÉ

Foods for the under-caffeinated and overcommitted

30TOUR DE BUTTER

Perfecting the basics

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Riding the gravy trainBreakfast perfection on North Mississippi

ALLISON WHITED • VANGUARD STAFF

Gravy. The very word is comforting. It’s something that everyone’s grandmother made and that everyone’s mother at least tried to recreate.

Gravy is a dynamic food. Depending on where you go in the country, it’s always different. In California it’s light and savory. In Georgia it’s thick with bacon-y goodness.

Gravy is always evolving. You can get it made from chicken, roast beef, pork roast, turkey, sausage, milk or mushrooms, and the list goes on and on.

Gravy, the restaurant, is a breakfast ha-ven that serves—not surprisingly—gravy. And though that gravy is delicious and smooth and not even a tad greasy, one look at the menu and you’ll realize it’s about so much more.

Anything you could ever have a crav-ing for is right there in front of you. There are five different types of hash and more omelets than you can shake a stick at. The breakfast sandwiches are numer-ous and there are several combination plates. Whether you’re a sweet or savory breakfast person, there is something on the menu that will speak to you.

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There are biscuits and gravy and pancakes and French toast. All of the usual sides are present. And everything is cooked just like you ordered it. (Praise a higher power for a place that can actually cook up softly scrambled eggs.)

Even the condiments are outstanding. Gravy has a collection of incredible hot sauces that are highly unique. The selec-tion includes a standard red hot sauce from Aardvark, but there is also a delicious green sauce from the same company. Both are smoky and taste fresh, with just the right amount of heat.

To wet your whistle there are numer-ous juices and great coffee—their own special blend. There is also a selection of smoothies that come in familiar flavor combinations.

One of the things that makes Gravy desirable as a breakfast destination is the distinctly Pacific Northwest flair. One of the best items on the menu is the smoked salmon hash, for which the salmon is smoked in-house. It is, in a word, perfect. It’s salty and smoky. It’s crunchy and ten-der. It fascinates your mouth to no end.

That’s another thing about Gravy. They use standard PNW ingredients but they do it in a way that—even if you don’t feel like your back at Grandma’s house—creates familiar and comforting flavors. If you’re from here, it’s easy to take these distinct ingredients for granted, but even for the

Portland born-and-raised, Gravy’s menu awakens a real appreciation for such comforting food.

The whole place is comforting, really. The dining room is airy and bright. The owners have used reclaimed materials in decoration, which lends a lived-in feel to the place. There are antique gravy boats lining the walls and the curtains are a “Grandma’s kitchen” plaid.

The staff is always pleasant and quick with the coffee. The chefs cook in an open-air space that fits the atmosphere of the restaurant. The portions are gargantuan. One serving of anything is enough to feed you for breakfast and dinner. Or you can share with a friend. The split plate charge is a measly 50 cents and should be taken advantage of.

All of this being said, there is one serious drawback to Gravy: the wait. For all of the reasons outlined above, Gravy is an immensely popular breakfast spot. It may also have something to do with the fact that it really is the perfect hangover food. Saturday mornings are a logjam. There is always a highly varied group of people huddled together in the window seats, sip-ping cups of coffee and waiting hungrily for a table. Obviously, if you don’t want to wait an extended period of time, it’s better to get there sooner rather than later.

Of course, if you’re a late riser, Gravy has you covered. They start serving a lunch menu in the later part of the morn-ing and it continues until 3 p.m. The lunch menu seems a little less inspired than the breakfast menu, but the food is just as good.

Gravy is open every day of the week from 7:30 a.m. to 3 p.m. You can expect to spend about $10 on a breakfast plate, but keep in mind you will have leftovers. If you want something a little more exotic, such as one of the hashes, expect to pay a few dollars more.

For my money, there isn’t a better break-fast place in town when it comes to food and atmosphere. Climb aboard the Gravy train as soon as possible.

Gravy 3957 N Mississippi Ave. 503.287.8800

Gravy: Not just about the gravy.


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Comfort foods since 1975Fat City Café is a traditional diner with a unique atmosphere

KEVIN FONG • VANGUARD STAFF

If you’re looking for a friendly restaurant to get a well-priced and hearty meal, then there’s an old-fashioned diner located in the heart of Portland’s Multnomah Village that’s just for you. The Fat City Café has been a mainstay for breakfast junkies in the Rose City for over three decades, serving up fresh cups of coffee alongside classic meals such as country-fried steak, omelets, hash browns and bacon. Much like the neighborhood that surrounds it, Fat City Café has a quaint, small-town ambi-ance that keeps its many customers happy, filled and coming back for seconds.

“It’s comfortable,” said Steve Madsen, a local resident who’s been eating at Fat City for over 20 years. “That’s the best way to describe it.”

At Fat City, it’s not uncommon to engage in a little friendly banter with your server or possibly strike up a conversation with the owners, who you’ll often find waiting tables and taking orders during a rush. You’ll also notice that there’s enough décor and signage on the walls to keep your eyes busy for many future trips.

“The place has so much character. I love all the stuff to look at,” said Mandy Terrill, a customer who was making her first trip to the café with her husband. “It makes it fun.”

Almost every inch of Fat City’s walls are covered with photographs, artwork, vin-tage road signs, funny posters and various memorabilia that help to give the place its down-home, American diner appeal. There are license plates from across the United States almost everywhere you look. It’s a feast for your eyes before breakfast has even been brought to your table.

“It soon became, ‘Where’s the next open space we can put up a license plate?’” said owner Mark Johnson with a laugh.

Johnson has owned Fat City Café with his wife, Helen, for over 10 years now, and throughout that time they haven’t made many changes to the place. In fact, many of the signs hanging on the walls today were put up by the original owners, the Boyers, back in 1974. (Apparently, Fat City: Independent for, like, 35 years.


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George Boyer was quite the boxing fan and named the restau-rant after his favorite movie, a 1972 boxing film called “Fat City”.) Over the years, the Johnsons have built close relationships with their longtime customers, many of whom, like Steve Madsen, eat here on an almost-daily basis.

“We’ve got a lot of friendly people who have been with us for years,” said Johnson. “We feel we’re responsible for keep-ing this place running like the original owners intended.”

The menu has stayed the same for the most part as well, and is still filled with favorites such as the Fat City Sizzle (hash browns mixed with ham, green peppers, onions and cheese, served with two eggs on top) or the Regular Joe Breakfast (your choice of sausage, ham, bacon or Spam, served with two eggs and a choice of hash browns or pancakes, along with a biscuit or an English muffin). Fat City is also known for its bacon, some of the thickest and largest strips you’ll find anywhere.

“Our three-year-old, Chase, loved the hot chocolate with whipped cream,” said Mark Terrill, who first discovered Fat City when his parents took him on weekends growing up. “But personally, I’m here for the bacon.”

Along with the landing-strip-sized bacon, it would be a mistake to visit Fat City Café and not order their famous old-fashioned cinnamon rolls, which come in one size only—really big. Closer to the size of a softball than your average pastry,

the fluffy cinnamon bun has a gooey center filled with icing—a tried-and-true recipe that’s been used for over 30 years.

“Nobody leaves hungry from here,” said Johnson with pride. Another of the café’s claims to fame is from an incident that

happened in 1987 between then-Mayor Bud Clark and Port-land’s then-Chief of Police. Over coffee, in front of all the morn-ing patrons, the mayor fired the police chief on the spot. The story made the front page of the Oregonian and is now framed above the very booth where the now-infamous event occurred with a sign that reads, “The police chief was fired here.”

“People come in and just want to sit in that spot, and we’re more than happy to fire anybody that wants (the full experi-ence),” joked Johnson.

Not only does Fat City have well-priced meals with ample portions, but the diner also has a fun and intimate atmosphere. Take a seat and have breakfast at the front counter or grab a chair at the “community tables” in the back, where anybody can sit and enjoy a meal whether they come alone or not. It’s usually where you’ll find Steve Madsen, eating breakfast with friends or chatting up a new acquaintance while waiting for his favorite meal, the biscuits and gravy. His photograph is pasted under the glass of the table, along with other regular customers who only add to this restaurant’s rich history.

Says Madsen, “You know, you can solve all the world’s prob-lems over a good cup of coffee.”

Fat City: The only diner that'll fire you.

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BREAKFAST

BreakfastNORTHWESTBREAKFAST

ROSEMARY HANSON • VANGUARD STAFF

Breken Kitchen1800 NW 16th Ave. 503.841.6359Breken Kitchen is a great café that offers up a healthy breakfast menu full of local ingredients. Owner and manager Jessica Cartango said her general idea for the new establish-ment was “to make it the kitchen of the neighborhood.” Their breakfast menu offers multiple grilled break-fast sandwiches, such as grilled peanut butter and jelly or peanut butter and Nutella, but Cartagno said that their fried egg sandwich is easily the most popular breakfast item on the menu.Cloud Seven Café901 NW 10th Ave. 503.336.1335Cloud Seven opened its doors this summer. This urban café offers up a basic and tasty breakfast menu and has freshly-brewed coffee by the cup. Manager Katheryn Fran-cis said that their savory scones are some of the biggest morning sellers, and they include fresh, locally-grown veggies. Cloud Seven also serves up a great potato and seasonal veggie omelet. Their menu is reasonably priced, with pastries for $1.50–$5 and the omelet at only $4.The Clearing Café2772 NW Thurman St. 503.841.6240 This family-owned business is a great place to grab a quick bite for breakfast. They offer delicious, blended-to-order smoothies to go along with the food. And these smoothies are a must. There is the basic and tasty strawberry banana, or for those that want something a little more exotic they offer the Chimpanzee, a blend of spinach, pear, banana, lemon and ginger. All smoothies can have Nancy’s yogurt or natural supplements added. The café also offers breakfast with add-ons like cream cheese or avocado, and their popular breakfast burrito—which is made with free-range eggs—is just $3.50.

Stepping Stone Café2390 NW Quimby St. 504.222.1132Featured on “Man vs. Food” for the restaurant’s famous man-cakes, Stepping Stone is everything a customer could ask for in a diner. Owner Jennifer Wood said that on a customer’s first trip to Stepping Stone, one should “avoid coming on the weekends…[because] it can be a 30–45 minute wait…It’s loud, but it’s fun, but if you’re comfort-able with that, it’s great.” She added with a laugh, “If you’re hungry and hung-over, great—we’ll have you.” Grand Central Bakery and Café 2249 NW York St. 503.808.9860One of six locations in the Portland area, the Northwest version of Grand Central is found a little off the beaten path but is well worth the trip. The bakery serves up delicious fresh pastries, breads and breakfast sandwiches. Said retailer Casey Enns, “We are the only real coffee shop on this side of [Northwest] 23rd [Avenue].” The windows to the kitchen and baking area allow customers to actually watch the bread and pastries being baked.Everett Street Bistro 1140 NW Everett St. 503.467.4990A sit-down breakfast restaurant great for visiting parents or rela-tives, this bistro serves a slightly upscale menu with traditional items and a great variety of egg scrambles. It is located a few blocks from the streetcar line and has bar as well as table seating. Everett Street Bistro’s full breakfasts range from $7–$12.50, and their egg scrambles are $8–$9.50.Besaw’s 2301 NW Savier 503.228.2619Besaw’s has its own garden and uses almost exclusively local produce. They have great cus-tomer service and both indoor and outdoor seating. One of the most popular breakfast items is the Eggs Benedict, of which there are several variations, all with made-from-scratch hollandaise sauces. This well-established (since 1903) restaurant is a must-see while in Portland. Prices range from $6 for lighter fare like yogurt and bagels to around $8–$11 for full break-fasts like the Eggs Benedict.

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SOUTHWESTBREAKFAST

MADISON BEARD, ROBERT BRITT•VANGUARD STAFF

Bijou Café 132 SW 3rd Ave.503.222.3187Hungry for a bacon and oyster omelet? Known for their thirst-quenching apple cider and delicate, soft French omelets, Bijou Café provides a hip, laid-back atmo-sphere that buzzing crowds of breakfast-lovers enjoy each morn-ing. Try the house signature oyster

hash! You’ll soon be addicted to this popular hipster café that’s made its mark in downtown Port-land for nearly 30 years.Mother’s Bistro212 SW Stark St.503.464.1122Ready to experience a little more of life’s finer things? Mother’s has a quaint, lovely setting that puts you right back into the wonderful relaxation of, well, your mother’s home. Let yourself be pampered by home-cooked comfort food that leaves your tummy beyond

Grand Central Bakery and Café


BREAKFAST

satisfied. Try something new, like their breakfast nachos, or keep it traditional with their decadent eggs benedict or spicy migas with chipotle sour cream—either way, you won’t regret it!Parkers Waffles & CoffeeSouthwest Fourth Avenue and College Street 503.780.5363Parkers’ rockin’ waffle creations allow the mind to explode with creativity, with its many options of waffle creations and combinations. Evolving from a PSU food cart to, now, a delicious waffle house located in the cart pod across from the Engineering Building, Parkers supplies your morning, lunch and late-night waffle cravings, all at a reasonable food cart price. Sweet to savory, the possibilities are endless when you create your own edible masterpiece.Kenny & Zuke’s Delicatessen1038 SW Stark St.503.222.DELIA place occupied by customers morning, noon and night, Kenny & Zuke’s is known for its ridiculously good pastrami creation that, though it has gone through many periods of trial and error, is now ultimate perfection. Their awesome pastrami has taken this Kenny & Zuke’s from a little farmer’s market outlet in Hillsdale to a crazy-successful delicatessen. Tell them what you think when you order their “222”: two eggs, two slices of pastrami and two latkes, all for under $10.

Cheerful Tortoise1939 SW Sixth Ave.503.224.3377Voted the number-one sports bar in Portland for the last two years by Citysearch, the Cheerful Tortoise provides satisfying breakfasts when the time comes to sober up and soothe your hangover after late nights. Served all day, breakfast at Cheerful is not only easy on the wallet but also located right on campus. Rely on Cheerful for an inexpensive breakfast 365 days a year, regardless of the holiday, time or weather.Sugar Mamas’ Bistro539 SW 13th Ave.503.224.3323The entertaining art of people-watching isn’t the only thing you’ll enjoy at Sugar Mama’s Bistro. No, the down-home comfort style food definitely trumps all in this case. Everything from their biscuits to their meatloaf hash is made from scratch and cooked to tasty perfection. Be sure your breakfast at Mamas’ is done right by ordering their ridiculously delicious Power Pancakes: an incredible merging of hotcakes, banana bread, granola and maple syrup.Marco�s Café & Espresso Bar7910 SW 35th Ave.503.245.0199It’s one of the few places in town with a breakfast menu that features salmon lox, asparagus and por-ridge. Marco’s is one of Multnomah

Village’s well-kept secrets. The menu is expansive and runs the gamut from traditional breakfast fare like omelets or bacon and eggs, to the adventurous (and delicious) Bacon & Brie Scramble. The prices are a tad higher than the greasy spoons down the road, but the quality more than makes up for the difference. The use of grilled red potatoes instead of traditional hash browns is the added touch that puts Marco’s above most.

SOUTHEASTBREAKFAST

STEPHEN LISLE•VANGUARD STAFF

The Arleta Library Bakery and Cafe5513 SE 72nd Ave.503.774.4470The freshness and explosive flavors the Library brings to the table were good enough to get the cafe featured on the Food Network show “Diners, Drive-ins and Dives.” The Arleta Library Bakery and Cafe has a great lunch menu, but the star dishes at this place are in the breakfast category. The Biscuits and Gravy and also their Sicilian Hash stand out on an already impressive menu. The hash includes braised beef that is sautéed overnight, then finished with peppers, onions, potatoes and—last but not least—two eggs.Pine State Biscuits3640 SE Belmont St.503.236.3346Three words sum up why Pine

State may be the best place in Portland to get a quick breakfast, and those three words are: the “Reggie Deluxe.” This sandwich is pretty much taking everything that is offered on the menu and putting it on a biscuit. The Reggie Deluxe consists of a fried chicken breast, bacon, cheese, one egg and a gener-ous amount of sausage gravy. All of this is sandwiched between two fresh, house-made biscuits. Broder2508 SE Clinton St.503.736.3333Broder is a Scandinavian-inspired restaurant that serves up a twist on American dishes. An example would be their Swedish Hash, which consists of potatoes, peppers and eggs, with the choice to top it with either smoked trout or pickled beets. This place does stay busy, but has a waiting room next door with free coffee. Broder is a nice place to try for the adventurous breakfast-goers of Portland.The Original Hotcakeand Steak House1002 SE Powell Blvd.503.236.7402The Hotcake House is definitely not the prettiest of food establish-ments in Portland, but is instead the much-needed “greasy spoon.” The old yellow sign in front simply reads “Hotcake House” and looks like a run-down Vegas hotel fixture, but this place is about the food (pancakes, to be specific) and

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Grand Central Bakery and Café


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they do not let you down. Large portions at a discount are all the late-night bar crowd could ask for and the Hotcake House delivers. For a good finish to any night, this is the place to be.Genie’s Café 1101 SE Division St.503.445.9777Free Stumptown coffee while you wait and a real “Portland” atmosphere keep devoted breakfast junkies coming back to Genie’s Café. They have some of the best biscuits and gravy in town, with a spicy kick to them, and of course a long and delicious list of vegetarian options. This place has a so-called “hipster” atmosphere, but service is great, staff is friendly and the list of mouthwatering options is endless. Get there before 10 a.m. and the wait should be minimal. Bertie Lou’s8051 SE 17th Ave.503.239.1177Bertie Lou’s describes their hours

of operation as “open most days 8 a.m. to 2 p.m., or until the cook gets tired or quits.” That alone makes this place awesome and the food adds to it. Bertie Lou’s laid-back atmosphere and staff make for a good start to the day. Some dishes to look out for would be the Biscuits and Gravy, as well as any omelet from their creative list of options. The Cup and Saucer3566 SE Hawthorne Blvd. 503.236.6001The Cup and Saucer has a small-town diner feel to it, with the art work and color scheme that make it a true Portland-style place to eat. They have your typical breakfast items and large portions to match. Some of the notable breakfast plates are the breakfast burrito (huge is an understatement) and the French toast (big enough for two). It’s another vegan-friendly restaurant that has great coffee and classic food dishes to match.

NORTH/NORTHEASTBREAKFAST

GRETCHEN SANDAU•VANGUARD STAFF

Flavour Spot2310 N Lombard St. 503.289.9866Driving down Lombard, Flavour Spot looks like just another food cart. But to the locals of north Portland, Flavour Spot is unlike the rest. The service is great and the prices are definitely afford-able, especially for the amount of food you receive. With such a diverse menu, it’s most certainly a place that will keep customers coming back to try something new. Flavour Spot also provides some excellent coffee, which goes perfectly with the delicious Dutch Tacos.Posies Café8208 N Denver Ave. 503.289.1319Posies creates a fun, soothing and earthy atmosphere, great for grabbing a cup of joe with a friend and catch-ing up. Coming here for breakfast is a must. The pastries and sandwiches are divine, and the coffee, tea and chai are just as good. A perk to Posies is that they offer gluten-free pastries; downsides are that the café is small, with limited seating room, and that the menu is a little on the expensive side for students. Pambiche 2811 NE Glisan St. 503.233.0511Bright yellow, salmon, indigo and sea green makes the building of Pambiche kind of hard to miss when driving down Northeast

Genie’s Café

Bertie Lou’s

Glisan Street. Once inside, it feels like you’ve stepped off the streets of Portland and into a café in Cuba. the colors, art, vibe and, of course, the smell of the Cuban food makes Pambiche an all-around treat for the senses. The food is absolutely delicious, and priced well for the quality and quantity you receive. Cameo Café8111 NE Sandy Blvd. 503.284.0401Don’t worry about not getting enough to eat here—just order the half-acre hotcake, which by itself is larger than a dinner plate, and if that’s not enough then go for the full acre. You’ll be stuffed. After spending about five min-utes in Cameo Café, a newcomer gets the vibe that this is a place where the locals go, and that there are definitely regulars the staff knows and loves. But fear not—newcomers are welcomed with a big smile and a personal greeting from the owner. Anna Bannanas8716 N Lombard St. 503.286.2030Located in the quaint suburb of St. John’s, Anna Bannanas is much more than a café. It has a bar, couches, tables and outdoor seat-ing. Because of its diversity, Anna Bannanas is a great place not only to get a double-shot of espresso to aid your early-morning studying, but also for getting a smoothie and a pastry while catching up with friends.

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Cadillac Café 801 NE Broadway St. 503.287.4750One word: delicious. The cuisine is absolutely divine. The service is great and the experience is one that will leave a very good, long-lasting memory. The price point is not too expensive, and it is definitely worth it. One unique aspect of the restaurant is they have two different rooms: The main diner area is pink and has a warm, friendly vibe, while the green room has tropical plants and a very relaxing atmosphere.

Nite Hawk Café & Lounge6423 N Interstate Ave. 503.285.7177It is hard to miss the Nite Hawk Café while driving down Interstate Avenue, due to the giant black bird the cafe has as signage. It is a classic 1950s-style diner, with a fun and unique vibe. If you’re looking for a small, friendly diner that serves traditional American food, then the Nite Hawk Café is the perfect place to go. Moderately expensive, the amount of food you receive will leave you completely satisfied. Think traditional diner grub without the traditional diner grease.

Pine State Biscuits

Cameo Café

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Winning spudsPotato Champion serves up the best fries in town

CORIE CHARNLEY•VANGUARD STAFF

After a night at the bars, nothing is better than waking up the next afternoon to a giant greasy plate of carbohydrates. That’s where Potato Champion—located on Southeast 12th Avenue and Hawthorne Boulevard—comes in. Specializing in Belgian-style fries and a fusion of sauces, this food cart is as savory as they come.

Mike McKinnon, the owner, opened Potato Champion in April of 2008. After having visited places like Belgium, Holland and Vancouver, B.C., he was inspired; he decided that Portland needed a fry cart of its very own.

At the time, most of the city’s food carts were located downtown; there were only a few food carts scattered around the Northeast and Southeast districts. However, none of them were open late, McKinnon said.

“I always complained that there wasn’t a place like this in Portland, and that there wasn’t a place to get food late at night,” McKinnon said.

Though the cart attracted younger crowds when it first opened, Potato Cham-pion has slowly been developing a very mixed clientele. On any given day, you'll witness a nice balance of hipsters, older folk and your average Joe hanging out on the picnic tables outside the cart. Some-times, you might even catch a glimpse of rollerblading crazies.

The food cart is located on a busy Haw-thorne intersection, but because several carts border the lot, it feels fairly secluded. The cart draws a big crowd at night, but tends to have a pretty mellow lunch crowd. Also, the staff is friendly and casual, and more than happy to chat.

The fries are prepared at the main Potato Champion kitchen on Southeast Second Avenue, where potatoes are peeled, cut and washed. In order to retain the Belgian tradition, the potatoes are blanched at a low temperature, according to Potato Champion�s website. Then a batch is driven to the food cart, where they are fried-to-order at a higher temperature. This process ensures that while the fries

are nice and crispy on the outside, they remain soft on the inside.

Fries aside, what really sets this place apart is its variety of homemade sauces, many of which are vegan-friendly. From buttermilk ranch to curry mayo, this place has it all (and hopefully we can find them in stores soon). The wasabi mayo’s spicy flavor goes great with salty fries. The horseradish ketchup, which has an odd aftertaste, may not be for everyone.

In addition, Potato Champion offers three

main dishes: poutine, chili cheese fries and PB&J fries.

So far, McKinnon said that the poutine is the most popular dish among customers, as well as his personal favorite. A popular Quebecois treat, poutine is a blend of fries and cheese curds, topped off with gravy. Luckily, this dish can be made to please meat-lovers and vegans alike.

“Right off the bat, a late-night vegan op-tion was a big draw,” McKinnon said.

The vegan PB&J fries—which were

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Potato Champion: First place potatoes and the sauces are boss.


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recently introduced—are definitely some-thing to check out. But be forewarned: This scrumptious combination of peanut satay sauce and raspberry chipotle jelly is not for the weak of stomachs.

A new addition to the Potato Champion family is the “Spudnick,” a mobile food cart that caters for special events like wed-dings, the Mobile Chowdown in Seattle, Wash., and, more recently, a Deschutes Brewery tasting event.

If you’re on a budget, Potato Champion will fit. Prices range from $2.50 (for a mini cone) to $7.75 (for a family basket). However, prices vary for the dishes. The cart is open from noon to 3 a.m., Tuesday through Saturday.

Whether you’re looking for something to ease your stomach or just quality food, make sure to pay this cart a visit. Potato Champion has managed to turn a simple snack into something truly unique—and just plain tasty. And the sauces are... Potato Champion sauces: Sweet hot mustard Pesto mayo Tarragon anchovy mayo Remoulade Buttermilk ranch Curry mayo Chipotle mayo Wasabi mayo Raita sauce Rosemary truffle ketchup Vegan-aise Horseradish ketchup

Potato Champion SE 12th Ave. and Hawthorne Blvd. 503.593.9933

Taking a class in good food, Oregon styleMcMenamins Kennedy School feeds the eye and appetite

TORI CHRISTENSEN•VANGUARD STAFF

On Northeast 33rd Avenue, past Concordia College and just after Northeast Killing-sworth Street, is Portland’s locally-owned restaurant/bar/brewery/movie theater/bed and breakfast, The Kennedy School McMenamins.

When Kennedy Elementary School first opened in 1915, it was surrounded by farm-land—something difficult to imagine considering its current urban environment. Due to declining enrollment, the school closed in 1975. The building was empty for 22 years, until in 1997 Mike and Brian McMenamin bought it and began their Kennedy School makeover.

Among many subtle renovations, they transformed the gym into a conference room, the cafeteria to a restaurant and bar, and the grassy courtyard to a cozy serving patio. Although the crowd hanging around Kennedy School now is strik-ingly different from the old days (in age and intoxication level), the neighborhood is still family-friendly.

“It’s kept something alive, it feels good to come here,” says ex-Kennedy Elementary School student Dan Christensen.

Maybe it’s the black and white photography lining the walls, interspersed with intricate paintings. The detail that goes into decorating any McMenamins is actu-ally pretty neat—company historian Tim Hills finds historical photos and talks with locals about the area, then he and the creative team get to work. Their attention to detail is clear. No matter where you look, you’ll catch a glimpse of something pleasing to the eye.

One of the trademark quirks of this McMenamins is the lamp collection. Lining the ceiling of the former cafeteria (now a restaurant) is a cascade of various lamps—lamps that look like vampire squid, adorable rainbow lamps and hulking bulbous lamps, to name a few.

Beneath the diverse lighting you’ll be seated at either a booth or a table. Between this eatery, the patio and the five bars (one of which inhabits Christensen’s fourth grade classroom), there’s an atmosphere for any occasion: a romantic date, a re-union of any sort, a serious one-on-one, a celebration or just because.

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Although the music played is questionable (to put it nicely), it’s easy to overlook that with some light conversation and the friendly, helpful staff.

Kennedy School serves brew pub-style food with a few high-end twists. There are choices for virtually any diet: Meat-lover, vegetarian or vegan, there’s something for you. Although McMenamins isn’t your cheapest lunch option, there are quite a few items for under $10, with some running up to $30. The lunch and dinner menus are nearly identical, with only a few differ-ences. For lunch you can order burgers, including the Captain Neon Burger with bleu cheese, which has always been one of their top sellers. Not only do they have the usual “soup of the day,” but also a “fish of the day” for their fish n’ chips option. Pizza is available, as well as a medium-sized selection of salads. I recommend exploring the starters menu, where you can get “cajunized” tater-tots for $6.75, covered in Cayenne-peppery gloriousness, or you could—as I did—go for the fries.

Available at all of their locations, the “fresh-cut fries” are a signature of the McMenamins empire. These greasy speci-mens of lusciousness come unsalted in small or large baskets, so each member in your party is able to coat them as they please, whether in vinegar or copious amounts of salt and ketchup, as I do.

Since it is a brewery, there is a large selection of ales and beers as well as a selection of wines and other mixed drinks. But don’t be alarmed—there’s a pretty good selection of bever-ages for those who aren’t old enough (or choose not) to drink. Choose from a list of coffee, teas, cider or an assortment of sodas and non-alcoholic cocktails like the Shirley Temple.

The Kennedy School, being a theater, shows movies in a for-mer auditorium now stuffed to the brim with an assortment of couches and comfy chairs to lounge in. The School also hosts music and other events, which are often free. For instance, on Oct. 29 they invite 21-and-over crowds for “Halloween at the Kennedy School,” where the Freak Mountain Ramblers will be playing and attendees are welcome to wander the corridors in costume.

For me, the most memorable Kennedy School event is the St. Patrick’s Day celebration. Each year they have “leprechauns” roaming the hallways and handing out chocolate coins to kids. The scheduling for their events can be found on their website, www.mcmenamins.com.

“It seemed so innocent back [when I was in elementary school]. We were worried about who would get to the chocolate milk first, not who had the newest cell phone or who got a PSP,” Christensen said. “They’ve managed to preserve that purity.”

To get to the Kennedy School, there are plenty of places to park, but public transportation is also an option. Take any Tri-Met MAX to Rose Quarter Transit Center and hop on the #73 bus to Northeast 33rd Avenue and Jessup Street, and you’ll be ready for some delicious food in a wonderful atmosphere.

McMenamins Kennedy School 5736 NE 33rd Ave. 503.249.3983


LUNCH

LunchNORTHWESTLUNCH

BY KATRINA PETROVICH•VANGUARD STAFF

Byways Cafe 1212 NW Glisan St.503.221.0011 This retro-inspired diner is located in the heart of the Pearl. It offers classic American fare, with more than 20 different burgers and sandwiches to choose from. Want diner-style food without the excess calories? Byways Cafe offers healthier side options like a green salad or fresh fruit instead of fries. With every plate costing less than $10, Byways offers a Pearl District lunch without the Pearl District price.

Cha Cha Cha Taqueria 1208 NW Glisan St.503.221.2111 Big portions, cheap prices and quick service define this authentic Mexican lunch spot. Cha Cha Cha offers just about every delicious meat, cheese and bean combina-tion known to man, with equally enticing prices. This is one of the few places in the Pearl where $5 gets you an actual meal, as well as leftovers for lunch tomorrow.

Blue Olive 500 NW 21st Ave.503.528.2822 Blue Olive restaurant serves healthy Mediterranean food with a touch of Middle-Eastern flare. Warm pita bread, Greek omelets and meat kebabs are the staples of the restaurant’s extensive lunch

menu. The newer northwest location has all the authenticity of a Greek food cart without the line and the cash-only limitation. With inexpensive appetizers, Blue Olive is a great place to sample a couple of new dishes with a group of friends.

Limo Peruvian Restaurant 2430 NW Westover Rd. 503.477.8348 For the more adventurous foodies, Limo (pronounced Lee-mo) is the place to eat. Situated in a converted house, Limo’s lunch menu boasts South American dishes with a modern twist. The most popular dish is by far the ceviche, and Limo offers several varieties. With its homey atmosphere and upscale food, Limo makes an impressive lunch or dinner date, and its happy hour menu makes it easy on the wallet.

Nancy’s Kitchen 1611 NW Glisan St.503.241.1137 Nancy’s Kitchen is the Portland destination for food the way Mom makes it. Home-style breakfasts, burgers and casseroles make up the pleasantly simple menu. Even though Nancy’s is only open for breakfast and lunch, its unique take-out system allows patrons to eat their creations for any meal. Nancy’s Kitchen even lets custom-ers bring in their own casserole dishes for Nancy to fill with her homemade goodness.

Deschutes Brewery Pub 210 NW 11th Ave. 503.296.4906 Located in the Pearl District, this local brewpub houses 18 taps of seasonal and experimental beers, but what sets them apart

from other Portland breweries is the food. Deschutes prepares traditional pub favorites with sur-prising sophistication. The pear, goat cheese and hazelnut pizza is a delicious break from the bland bar food norm. All dishes are made from scratch, the ingredi-ents coming mostly from Central Oregon. They also offer a fairly large gluten-free and vegetarian menu.

Yuki Japanese Restaurant 930 NW 23rd Ave. 503.525.8807 Yuki Japanese Restaurant serves up delicious sushi. With an outdoor patio that’s great for sunny days, a friendly wait staff and reasonable prices, Yuki is the most-recom-mended Japanese sushi restaurant in Northwest Portland. The chefs at Yuki have created an original sushi menu with dishes and rolls that customers have probably never experienced. Try to gyoza if you go.

SOUTHWESTLUNCH

CORIE CHARNLEY•VANGUARD STAFF

Mika Sushi1425 SW Second Ave. 503.222.0699Located in a quiet area of down-town, Mika Sushi is a relatively unknown sushi bar. However, once you’ve managed to find it, you’ll be happy you did. The prices are fairly reasonable compared to other sushi restaurants, and the fish is fresh—especially the salmon. And if big crowds aren't for you, this is the place to go. Aside from a couple in the corner, you'll likely be the only one dining here, giving you a chance to enjoy your meal and get to know the staff.

Jefferson’s Pizza1221 SW Jefferson St. 503.241.2431There are a lot of pizza joints in town, especially ones that boast specialty pies. Though the dishes at Jefferson's Pizza are fairly con-ventional, the atmosphere is not. No matter the time of day, the owner will be more than happy to accommodate any order. He's also incredibly generous and of-ten throws in extra toppings free of charge. Though you may not want to eat here—the space is pretty limited—you'll definitely want to pay a visit every once in a while. If you do, you can probably

watch "Pokemon" with his kids.

Thai Chili Jam1243 SW Jefferson St. 503.274.8424Located right across from I-405, this place doesn’t look like much. But don’t let that fool you. The staff is highly personable and the food is amazing and authentic. In addition, the lunch menu is very diverse, offering great deals with several vegetarian-friendly options. Plus, if you go in more than once, the staff will remember your order to the tee. The portions are pretty large too, so expect to bring home a doggy bag.

Abu-Rasheed Lebanese Restaurant1921 SW Sixth Ave.503.274.4412Though it’s just a few blocks from Portland State’s campus, Abu-Rasheed always seems to be empty. But this place has racked up more than a few positive reviews and for good reason. Not only is the staff polite and attentive, the restaurant offers very traditional Middle Eastern food. For lunch, try the falafel sandwich with hummus, which is wrapped in pita bread with tomatoes. If you’re craving meat, ask about the Sahara Special plate, which comes with either beef or chicken shawarma, falafel, hummus, tomatoes, tabbouli salad, onion salad and pita bread.

Goose Hollow Inn1927 SW Jefferson St.503.228.7010If you're looking for a neighbor-hood pub, pay a visit to Goose Hollow Inn. Celebrated for its reuben sandwiches as well as its beer selection, this place is a trademark in the Goose Hollow neighborhood. Though it doesn't have the best service, it does have a diverse group of clientele. And don't fret—the menu offers veg-etarian options. In addition, it has patio seating for those crisp—and hopefully sunny—fall days. But be forewarned: Smoking is allowed on the deck.

Bombay Chaat House804 SW 12th Ave. 503.380.3087For starters, this place is cheap—just make sure to bring cash. In addition, the food is authentic and nearly any dish can be made vegan. Try the Aloo Kulcha, a bread that is filled with spiced po-tatoes. The Samosa-Chaat—made

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with samosa pieces, yogurt, mint sauce, garbanzo beans, onions and spices—makes for a great lunch. Just don’t try to eat them all in one sitting.

Vista Springs Café 2440 SW Vista Ave.503.222.2811 Don’t be turned off by the fact that this café is located in Portland’s ritzy West Hills; it has a surpris-ingly cozy and down-to-earth vibe. The staff is also extremely friendly—one waitress has been there for more than a decade. The café has several menu items, including wonderful soups (which come with focaccia bread) and salads. It also offers a selection of beer and wine. The Club Sandwich, served with Kettle chips, is also a popular menu item. But perhaps the best feature is the location: Vista Springs Café is located in a quiet residential area, just up the street from Washington Park.

SOUTHEASTLUNCH

ERIN MCINTYRE•VANGUARD STAFF

Pho Dalat 1314 SE 39th Ave.503.233.0715 There are a multitude of places to get pho in Portland. The thing that sets Pho Dalat apart from the oth-ers is its welcoming atmosphere, huge menu and the amazing service. The pho is delicious with a rich broth—perfect for rainy-day lunches. If you choose to get carryout, the wait isn’t too long and you’ll be given the option of tea or water while you wait. Pho Dalat is understated and doesn’t try too hard—because it doesn’t have to.

Bunk Sandwiches 621 SE Morrison St. 503.477.9515

The lines you see winding around the block to Bunk Sandwiches are there for a reason—the sandwiches are amazing. Unique versions of traditional sandwiches like roast beef, meatball, grilled cheese and vegetarian, are the perfect size; these sandwiches are filling but not overwhelming. Bunk also offers a variety of sides like red beans and rice, New York 1/2 sour pickles and potato salad with bacon and egg. For dessert, they have pie from the Pie-Hole and cupcakes. All this is served in a space reminiscent of diners and lunch counters from the past, with a bathroom devoted to Elvis.

Taqueria Los Gorditos1212 SE Division St.503.875.2615 The popularity of the Los Gorditos taco truck inspired the owners to open a Taqueria on Southeast Divi-sion Street. Which gave them room to expand the menu to include items like the Mulita plate—two layers of corn tortillas with your choice of meat and cheese in between, served with rice and beans. The burritos are great, too, but the thing that really stands out is the house-made sauce selection, which you just have to try. They are cash-only, but the bar next door has an ATM.

Evoe 3731 SE Hawthorne Blvd. pastaworks.com/evoe Evoe, next to Pastaworks, serves a changing menu of sandwiches, omelets and cheese plates made of local, in-season ingredients. The small room has long, skinny tables and a lunch counter, creating a casual atmosphere reminiscent of a French or Italian bistro. The only downside is that the service is inconsistent. Sometimes the staff is

super-friendly, and sometimes they act as though you're intruding.

Euro Trash food cartSoutheast 43rd Ave. and SE Belmont StreetMovie Madness' new neighbor is a plaza with a booming com-munity of food carts. Amongst them is Euro Trash, a cart devoted to making European staples into Americanized fast food. They serve items like "fishy chips": deep-fried Spanish anchovies served with a house-made aioli and waffles made from falafel dough. The plates are small, but priced so you can try a few different items. The staff is excited and passionate about the food they serve, which is certainly reassuring when trying deep-fried anchovies for the first time.

Ate Oh Ate 2454 E Burnside St.503.445.6101 Late last summer, Ben Dyer opened his newest restaurant venture: Ate Oh Ate. Dyer grew up in Hawaii and the theory

behind Ate Oh Ate is a restaurant selling traditional Hawaiian fast food and plate lunches. Things like kimchi and pork belly burg-ers are on the menu, alongside Loco Moco and Saimin (seriously the best ramen I’ve ever had). The menu is a little pork-centric, so vegetarians beware.

Best Baguette Sandwiches 8303 SE Powell Blvd. 503.788.3098 Housed in what used to be Blockbuster Video, Best Baguette serves French and Vietnamese bahn mi sandwiches on bread that is baked fresh hourly. Sandwiches like the grilled pork—thinly sliced pork marinated in lemongrass-soy dressing—are served on French baguettes with house-pickled car-rot and daikon, jalapeño, cilantro, house mayo and soy sauce. There are more than 14 types of bahn mi and a variety of French-style sandwiches served on your choice of baguette or croissant.

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BEAST5425 NE 30th Ave.

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CADILL AC CAFÉ801 NE Broadway St.

PAMBICHE2811 NE Glisan St.CHA CHA CHA TAQUERIA

1208 NW Glisan St.

MILO CIT Y CAFÉ1325 NE Broadway

BLUE OLIVE500 NW 21st St.

DOVE VIVI2727 NE Glisan St.

E-SAN133 SW 2nd Ave.

RISTORANTE ROMA622 SW 12th Ave.

ACROPOLIS STEAKHOUSE8325 SE Mcloughlin Blvd.

BAMBOO SUSHI310 SE 28th Ave.

ATE OH ATE2454 E Burnside St.

JEFFERSON'S PIZZA1221 SW Jefferson St.

MIKA SUSHI1425 SW 2nd Ave.

PINE STATE BISCUITS3640 SE Belmont St.

CUP & SAUCER3566 SE Hawthorne Blvd.

PHO DAL AT1314 SE 39th Ave.

MOTHER’S BISTRO212 SW Stark St.

BREKEN KITCHEN1800 NW 16th Ave.

BIJOU CAFÉ132 SW 3rd Ave.

GRAND CENTRAL BAKERY & CAFÉ2249 NW York St.

PALEY’S PL ACE1204 NW 21st Ave.

ANDINA1314 NW Glisan St.

SCALE (IN MILES)

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BEAST5425 NE 30th Ave.

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CADILL AC CAFÉ801 NE Broadway St.

PAMBICHE2811 NE Glisan St.CHA CHA CHA TAQUERIA

1208 NW Glisan St.

MILO CIT Y CAFÉ1325 NE Broadway

BLUE OLIVE500 NW 21st St.

DOVE VIVI2727 NE Glisan St.

E-SAN133 SW 2nd Ave.

RISTORANTE ROMA622 SW 12th Ave.

ACROPOLIS STEAKHOUSE8325 SE Mcloughlin Blvd.

BAMBOO SUSHI310 SE 28th Ave.

ATE OH ATE2454 E Burnside St.

JEFFERSON'S PIZZA1221 SW Jefferson St.

MIKA SUSHI1425 SW 2nd Ave.

PINE STATE BISCUITS3640 SE Belmont St.

CUP & SAUCER3566 SE Hawthorne Blvd.

PHO DAL AT1314 SE 39th Ave.

MOTHER’S BISTRO212 SW Stark St.

BREKEN KITCHEN1800 NW 16th Ave.

BIJOU CAFÉ132 SW 3rd Ave.

GRAND CENTRAL BAKERY & CAFÉ2249 NW York St.

PALEY’S PL ACE1204 NW 21st Ave.

ANDINA1314 NW Glisan St.

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LUNCH

NORTHEASTLUNCH

VINH TRAN • VANGUARD STAFF

Milo City Café 1325 NE Broadway St503.288.6456A decent all-American restaurant located on a busy neighborhood on Northeast Broadway. Milo City Café has a nice ambiance: expect to see a long line of farmers’-market goers on a Saturday morning. The Mediterranean chicken linguini was done right, the portion was decent, but it could use a little more personality both restaurant- and flavor-wise. Their breakfast is excellent, however, using in-house ingredients such as raspberry jam and salad dressing. Chaba Thai5810 NE Sandy Blvd503.282.3970Chaba Thai is one of the few Thai restaurants where although a major-ity of its customers are non-Thai, the food is very Thai—or as Thai as we’ve been accustomed to in America. The most popular dish is pad thai, which in this case was done right; there was a nice sauce-to-noodle ratio. It’s no wonder the place is hailed as one of the best in the city

at which to order pad thai. The entrée is a bit small but the price is cheap; also, the place is crammed for space so you will most likely share a table with another party.

Hollywood Burger Bar4211 NE Sandy Blvd.503.288.8965Greasy burgers done right, though a weight-watcher should perhaps try elsewhere. This is a very casual (somewhat kitschy) burger joint with great food. The burger is quite juicy, a 1/3-pound patty with cheese and all the fixings, so expect multiple napkins if done right. The owners are friendly and the restaurant has a nice family feel. The fries are delicious and thick. Both times the service was excellent, which explains why this place is always crowded.Steaming Pot Gumbolaya 5124 NE 42nd St. 503.473.8484 Located on a forgettable section of Northeast 42nd, this restaurant could use more attention. The gumbo is a nice concoction of shrimp and rice, doused in a hearty stock that makes getting a 2:30 p.m. feeling later worth it. For $6, the gumbo is a decent size—it could use more meat for your money, but

the $3.25 burger is quite filling. The owner is extremely friendly and makes you feel like you’re eating at their house. The place is very small, so you can smell whatever’s cook-ing in the nearby kitchen. Bonus: it had scored two 100s for cleanliness from KATU news.

Tin Shed4727 NE Fremont St.503.288.6966The best thing about the Tin Shed is its location. The restaurant boasts nice patio seating areas, which in-clude a fireplace to keep the guests warm at night. The Holy Shroom burger was decent for $8.75 and instead of fries, you get your choice of Kettle chips, vegan potato salad or in-house slaw. Another item to try is the spicy Cajun burger. Known for its dog-friendly reputa-tion, guests to the Tin Shed should be ready to mingle with some furry friends.

Horn of Africa3939 NE MLK Blvd.503.331.9844This place offers a sampling of food from Ethiopia, Solamia, Djbouti and Kenya. It's perfect for a family or group-dining event because the dishes are large and the way most of

the food should be eaten is condu-cive to sharing. Almost all of the fare is slow cooked meat, legumes and vegetables that can be rolled into bite size morsels using traditional Ethiopian bread, which is flat but a little fluffy. There is nothing fancy about the décor and the tableware is rarely uniform which ads to the homey charm of this friendly, deli-cious spot.

Nicholas Restaurant318 SE Grand Ave.503.235.5123Middle Eastern food at a decent price. Nicholas Restaurant may seem a bit quaint, but then again, it’s the food that counts. They actually give you a decent amount of lamb meat for $10, and the service was excellent every time. An expansive menu means you have plenty to choose from, and when in doubt, ask your server who is always very helpful. Technically, Nicholas is in Southeast, but close enough.

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The Meadow

Pursuing a higher, saltier powerThe Meadow is a salt and chocolate heaven

JOSH HUNT•VANGUARD STAFF

I'm sure you've noticed—the same eyeliner-and-scorn-ridden hipsters that can't seem to leave their thid-floor studio-walkups for anything resembling a social activ-ity somehow manage to lug their hangovers out at draconian hours every weekend in throngs large enough to create hour-long waits at every hash house in town.

The impetus behind this Sunday morning self-torture is the same as everyone else's: religion. The religion of delicious food. So in this Mecca of the meal, what could be remark-able enough to be named my Holy of Holies? Hold on to your apéritif glass—it’s not even a restaurant.

Welcome to The Meadow. Portland’s own (yet world-renowned) purveyor of the culinary world’s most sacred commodity: salt. How seriously do the priestesses at The Meadow take their ministry? They stock more than 70 varieties of salt. From finishing salts like Andes Mountain Rose to ar-tisan salts like Djibouti Pearls—The Meadow is absolutely guaranteed to have something that will send you into salt Samadhi.

There are salts in every price range, so even penniless supplicants mak-ing their pilgrimage can leave with something (you are also free to sample anything). My favorites are the Jurassic (which tastes exactly like clean desert air), and the Djibouti Pearls (because nickel-sized balls of

salt that occur naturally are pretty damned amazing).

Besides salt you eat, The Meadow is on the forefront of the Himalayan Salt Block cooking trend, seen on shows like Iron Chef. For the uniniti-ated, it’s essentially a huge, heavy block of salt that looks like pink glass, which you heat up and cook food on. They are reasonably priced, produce some pretty amazing culinary experi-ences and are reusable.

But it takes more than utterly amaz-ing salt to gain temple status. Before go on to chocolate, I must tell you I am a lover of bitters. After sampling the selection at The Meadow, I am an absolute devotee.

On to chocolate: The Meadow offers both locally and internationally forged chocolates for eating, cooking and drinking. Their drinking choco-lates are the real deal. No powders requiring milk or water be stirred in, just chocolate shavings or tiny chips that you melt down and drink straight like a glob of gloriousness in a mug.

There is literally no way to walk in their door and not leave with a gift for someone.

There is more to life than eating and drinking, but really, not a hell of a lot more. Those little details go a long way toward turning your usual drink/dinner ritual into a higher art. So go browse the website or visit their tiny Mississippi shrine in person. Whether you are an acolyte in the temple of food or serve the sacred cult of booze, the meadow has got your devotions covered and then some.

The Meadow3731 N Mississippi Ave.503.288.4633

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Southeast Powell is a salaryman’s delightIchidai is some of Portland’s best Japanese food

JOSH HUNT•VANGUARD STAFF

The gulf between the colloquial sushi place and proper Japanese food is an ocean wide. Sunk deep within said ocean is a cuisine rich in tradition, complexity and flavor. Ichidai Restaurant offers Japa-nese food that will please the gaijin and salaryman alike.

Ichidai is a destination strictly for the connoisseur. The restaurant’s location at Southeast 57th and Powell insulates it from all incidental traffic. It can be difficult to find, even if you know the address, for it lies within a small shopping center that would appear more likely to deal in discount dentistry and supplemental insur-ance for the elderly.

Nonplussed doesn’t begin to describe the sensation of crossing the threshold from the streets of outer southeast Portland into a well-lit, comfortable Japanese restaurant. Patrons may enjoy traditional group din-ning or opt for a seat at the spacious sushi bar. Ichidai is always well staffed and the service is warm and friendly. The dining experience is somewhat traditional, but you don’t need to dress up.

The patrons of Ichidai are distinct from those of many other Japanese restaurants for one simple fact—many of them are actually Japanese. It is a regular haunt of the expatriated salarymen—a white-collar salaried Japanese worker—of our city, a fact that strongly suggests the authenticity of the cuisine and environment. East and West comfortably co-exist, each with their own customs and tastes and both with a serious appreciation for good food.

Ichidai is dedicated to one meal, and to doing it well. Its doors don’t open until 5 p.m., and they are closed for business on Sundays. Chefs the world over will strongly advise against eating fish at a restaurant on a Sunday. The most recent delivery of seafood will have taken place on Friday morning, and the leftovers will be served until Monday afternoon. Not being open on Sunday or until Monday evening, Ichidai offers only fresh fare when it comes to their sushi.

I recommend the Inarizushi, sweet sushi rice wrapped in a thin omelet of fried tofu. It is incredible and a must-try for anyone. In addition to making wonderful inari, Ichidai also specializes in another treat that will satisfy vegetarian diners: tamago. Tamago is a square of sushi rice topped with a thin egg omelet. Though a simple creation, it is one of the least consistent su-shi pieces from one restaurant to another. And Ichidai’s tamago does not disappoint.

In addition, there is western-style sushi,

such as the California roll. It is a western-ized version of Makizushi without nori. This traditional western fare will definitely suit an American palette.

Any sushi-lover will know that the choice of fish highly depends on the group dining and how many are in the party. While I’m a fan of most of Ichidai’s creations, I particularly enjoy their tuna and salmon choices, as well as sashimi—which melts in the mouth in a melange of flavor will change the way you think about fish.

Sushi, however, is merely a prelude to a true Japanese dinner at Ichidai. With a wide variety of noodles, soups and tempura there are endless options for group dining. While everything on offer is excellent, there is one dish in particular that Ichidai does like no other. Sukiyaki is a traditional Japanese

hot-pot style soup, usually served with thin sliced beef, noodles and vegetables served in a shallow pot of delicious broth. Though there are options, the traditional beef suki-yaki is highly recommended. The broth is savory, earthy and overpowering in flavor, without relying on salty or sweet profiles.

The hidden treasures of traditional Japa-nese cuisine are not so well-hidden, as it turns out. They can be found right here in Portland at Ichidai—so long as you can find the place.

Before you go, know your sushi types. Here are the most common finds:Nigirizushi, or hand formed sushi,

are small squares of sushi rice, often with wasabi or other filler pressed into them, which are then topped with fresh fish, octopus or eel. The tiny sea creatures are fastened to the sushi rice with a thin strip of nigiri, wrapped like a bow. Servings are generally in pairs.Makizushi, or rolled sushi, are what

we more commonly see in the west. Veg-etables, wasabi, or other fillings are rolled within sushi rice, and usually wrapped in nori, which is seaweed. These are then sliced and served in orders of 6-8 pieces.Sashimi is sliced raw fish, served by

itself. This is the stuff of sushi purists and those with adventurous palettes.

Ichidai Japanese Restaurant & Sushi Bar5714 SE Powell Blvd.503.771.4648

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Ichidai: Traditional Japanese fare, plus sushi.

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Cupcakes of PortlandA big review of little cakes

ZACH CHASTAINE•VANGUARD STAFF

Nothing finishes off a long hard day of kicking ass and taking names like a choco-late cupcake lathered with homemade frosting. A cupcake is the perfect treat to share with your sweetheart after a walk in

the park or music show. Maybe you’re just hungry for a little cake.

Luckily, here in Portland we have some of the finest cupcakes around. I took it upon myself to review two bakeries right here in this fine city dedicated to the ancient art of baking cupcakes.

Since the beginning of recorded history, there have been many kinds of cakes from countries all across the globe in countless varieties such as Banana cake, Opera cake, Wedding cake, Moon cake, Confetti

cake and Angel and Devil food cakes. All are baked with the singular purpose of bringing extreme pleasure to the taste buds of those indulging in the dessert delicacies.

The cupcake was developed over the course of a few decades out of the desire for a smaller version of its oversized coun-terpart. Before the cupcake, it was com-mon at weddings for the bride and groom to feel buyer’s remorse when the wedding cake wasn’t finished because it was too big. Even Abraham Lincoln is thought to have once said, “I wish there was a cake just big enough for me to cram it all in my mouth at once; that would be rad.”

Today the cupcake is a popular form of dessert, thanks to its perfect size and limit-less variety. The cupcake is a revolutionary type of treat, suitable for people of all ages and dessert preferences.

Cupcake Jones307 NW 10th Ave. 504.222.4404

Cupcake Jones is just a short ride on the streetcar from Portland State University, making it an ideal stop if you have some time to kill and are in need of a sweet treat. Embedded amongst the splendor of the Pearl, Cupcake Jones is literally right by the streetcar stop, making it easy to find despite its small size. The space itself is small and there is no seating, but it’s cozy and you get a great view of the cupcakes being made.

The selection at Cupcake Jones might seem weak at first. You are presented with six artisan cupcakes to choose from. Three flavors remain constant, while the other three are changed out daily. The sizes are jumbo or mini. I decided to order one of the standard flavors, a jumbo “Downtown Cupcake Brown”.

My first bite was a lot like getting a brick thrown at my face, a brick made of solid delicious. This cupcake was so chocolaty that I had to pace myself as I ate it for fear of falling into a chocolate-induced coma. The frosting was clearly made of fine in-gredients and the cake itself was extremely well-balanced—not too dry, not too moist.

I also tried one of the special flavors, “Peanut Butter n’ Jelly” which I was shocked to find tasted exactly like a high-

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calibre peanut butter ‘n’ jelly sandwich…made of cake.

Cupcake Jones offers some heavy-hitting cupcakes that will dazzle you and leave you craving more. Cupcake Jones also offers custom gift boxes for their cupcakes, making them a great gift for many occasions.

Saint Cupcake 407 NW 17th Ave.503.473.8760

Northwest Portland has a lot of shops and restaurants, most of which are located on 23rd Avenue, but only a few blocks away on 17th Avenue is a sharp-looking little bakery woven seamlessly into the quiet neighborhood. Out of the way from busy streets and busses, the location is relaxing and calm, making it a great getaway. Saint Cupcake has enough seat-ing for a good-sized group of people, or maybe even an entire softball team.

Saint Cupcake has a variety of trays, with cupcakes all laid out for display and selection. What is different about Saint Cupcake is that most of their cupcakes are either a vanilla or chocolate cake, and the frosting makes the difference from cake to cake. Dozens of different flavors of frosting make for several different cupcakes to choose from, most of which are decorated colorfully.

This time I decided on a vanilla cupcake with a basic vanilla frosting. My first bite hit me like a snowmobile made of sweet-ness and I knew right away this was no simple vanilla cupcake. While Cupcake Jones was far more rich, Saint Cupcake was significantly sweeter. The frosting was powerful and the cake was simple and mouthwatering.

Saint Cupcake had a very fun feel to it, and much like a doughnut shop, even had boxes that could be filled with your pick of cupcakes to enjoy later. It is also fun to watch from barstools while the cupcakes are baked right in front of you.

Saint Cupcake is not to be missed, and the sweet taste of their cupcakes will make your mouth water. Get your friends togeth-er and take a trip to Saint Cupcake—you will not be disappointed.

Jumptown jittersPortland’s coffee greatness that isn’t Stumptown

RICHARD D. OXLEY•VANGUARD STAFF

One of the first experiences I had when I moved to the city of Portland years ago was that of a cup of Stumptown coffee. But while Portland seems to boast of this brew from the deepest depths of the Willamette Valley, two other local coffee companies have also suc-ceeded in serving some impressive black gold.

These unsung heroes of java provide the most excellent brews, the most remarkable zest and some of the best cups of joe in town. World Cup CoffeeInside Powell’s booksNorthwest 18th and Glisan “You know, the coffee shop inside Powell’s books,” is usually what I tell people before they go, “Oh yeah, that place.” Maybe it’s because I usually experience their coffee while touring through Powell’s, but World Cup just goes well with a stroll. Which is good, because it will put a kick in your step. Many coffees that put forth a strong flavor can come across overwhelming and a bit muddy. World Cup, however, achieves a strong impact-ful taste that won’t cause you to squint your face—at least with the cups I pick up. This potent taste is done right—not in-your-face, but pleasant. French roast is definitely one to try, as well as the Sumatran.

World Cup began in 1993, and has since continued its dedication to organic and shade-grown coffee—and it pays off. They also boast

a close rapport with their suppliers, even so much as visiting the sites in Central and South America where it is grown.K&F Coffee2706 SE 26th Ave.I remember my first taste of K&F coffee. Having breakfast at a Portland diner, I pressed that cup up to my lips, tipped it back and im-mediately was overcome with the most unique sensation. It was as if I was reunited with some-thing I had never known was missing from my life. Like an empty cavern within my soul had been filled with the coffee�s superlative essence and I was made whole. That cup was a spiritual awakening. I know it sounds horrify-ingly cheesy and cliché, but I promise you it happened, and I promise you I was sober ish.

The range of coffees they offer is broad and diverse, from their own blends to seasonal varieties. Trying to go through them all is a challenge. But so far I have yet to find one that doesn’t succeed in taste or quality. What always strikes me about many K&F coffees is how smooth they are, whereas most coffee companies, particularly that chain we are all thinking of, taste overly acidic and almost caustic. But K&F has a laid-back personality—it knows it tastes great, but it’s going to let that taste speak for itself.

I recommend the breakfast blend for starters. But keep an eye out for the Viennese blend too.

K&F has been offering its own blends of cof-fee since 1983. Its owner Don Dominguez is known for his amazing ability of “cupping,” a process in which one smells and tastes different coffee, understanding its distinct traits and ensuring quality.

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DinnerNORTHWEST D INNER

NICHOLAS KULA•VANGUARD STAFF

Piazza Italia1129 NW Johnson St. 503.478.0619Yes, this restaurant is in the Pearl. That said, it’s not nearly as pricy as you might think. The most expen-sive item on the dinner menu is $16.50. And it has wild boar in it. Piazza Italia gives you the option of substituting pappardelle (this writer’s favorite) for any pasta on the menu, and personally, that’s a huge deal. Not many Italian places in town even offer it. Like Ristorante Roma, you’ll find the employees and owners speaking amongst themselves in Italian. Thumbs up.

Eleni’s Philoxenia112 NW 9th Ave.503.227.2158Just close enough to the fringe of the Pearl to still charge modest prices, Eleni’s Philoxenia is prob-ably the best Greek restaurant in Portland you’ve never heard of. That said, Eleni’s is more of a Cretian restaurant than a tradi-tional Greek place, and I believe it to be the only one in town. The space is very elegant, with prices that might have you wondering if you got the dinner menu. You did, and you won’t regret it. Try the Garithes Chanea for a starter and any fresh sea-sonal dinner item.

Paley’s Place1204 NW 21st Ave. 503.243.2403Yeah, it’s in someone’s house, so what. Paley’s Place is another Portland eatery that does the fresh local emphasis and does it extremely well. Chef Vitaly Paley and company utilize Portland’s proximity to the ocean and rivers well, with a lot of water-residing creatures on their menu. From fresh-caught salmon to razor clams and everything is between, Paley’s has it covered. Their wine list is another place Paley knows—it reads like “War and Peace.”

Red Onion1123 NW 23rd Ave. 503.208.2634Red Onion serves up a great dish or two, but let’s get down to busi-ness. You won’t find a better place for Thai noodle dishes in the city. Not even restaurants which feature names signifying that they’d specialize in noodles can top this place. Their Pad Se Ew was the best I’ve ever had in my life, and it’s generally my Thai barometer. The décor is nice, but it can get a bit loud inside, since the space has such high ceilings. The noodles are so good, though, that you may not even notice.

Andina1314 NW Glisan St. 503.228.9535When you’re one of a handful of a certain type of restaurant in town, you’ve ample room to mess around. Thankfully, Andina does no such thing. Combining an eye-catching design with a certain

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Peruvian flair and classic elegance, Andina just might be the pretti-est restaurant to look at—food included. Thankfully, the flavors can match the beauty of the space and food. Easily the best Peruvian food in town by leaps and bounds, Andina is in this writer’s top five in the city.

Ten 011001 NW Couch St.503.226.3463Having come under fire for the great foie gras debacle, Ten 01 vowed to take it off the menu after hordes of angry megaphone-tout-ing types descended on the place. Why there and not, say, Beast? Well, presumably because so many people were ordering it. Then, after promising to remove it, Ten 01 did not. Why? Because so many diners demanded it back (note: at time of writing, foie gras is not on the menu). Yeah, it’s that kind of place, the upstairs anyway. The down-stairs serves delicious “high-end” bar food. Try the downstairs if you can’t afford the posh upstairs.

Marrakesh1201 NW 21st Ave. 503.248.9442Your options: a five-course meal, a five-course meal for four or more, and a whole sheep roasted over a fire for eight or more only. Marrakesh is likely Portland’s most unique dining experience. You have to eat with your hands after

washing them in rosewater, and you have to share the food with strangers after that. Sitting on the floor and watching belly dancers shimmy about are other highlights. One of the only Moroccan places in town, Marrakesh is easily the best one. Reservations are highly recommended. If you don’t make one, you’ll be outside all night.

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E-San133 SW 2nd Ave. 503.223.4090Though E-San has a northwest Portland offering and a new cart on Southwest 10th and Alder, their original location reigns supreme. If you’re looking for Thai downtown, look no further. E-San’s novel-like menu and super-friendly service will blow you away. While their food is top-notch (especially their noodles), one thing that E-San does better than most any other Thai restaurant is Thai iced tea. Though it’s hardly a dinner staple, this tea is the nectar to E-San’s ambrosia.

Sushi Sakura506 SW 6th Ave. 503.206.8663Adorned with a playful crayon-drawn font on its sign, Sushi Sakura is the new kid in Portland’s convey-

or belt sushi scene. After a patchy start, Sushi Sakura is now easily the best belt sushi in town. The belt is really long and, unlike other places, kept fully stocked all the time. Condiments that you’d normally have to borrow the chef for, such as the crack-like spicy orange sauce, are readily available, along with condiments not seen elsewhere, like ponzu sauce. They’re open until 9 p.m. most nights.

Ristorante Roma622 SW 12th Ave. 503.241.2692Close to nothing else food-related; many a passerby has sauntered on by Roma’s delicious offerings. Like Iorio in Southeast, Roma offers little signage other than their awning. The interior is dark, well suited to a romantic night out, and when you hear employees talking to each other in Italian, it really means something. Order the Spaghetti Carbonara. Most places use bacon. They use pancetta. It seems like such a simple thing, but it speaks leagues about Ristorante Roma’s authenticity.

City Grill111 SW 5th Ave. #3000503.450.0030Portland’s City Grill is one of those places that you’d see in movies growing up and marvel at—a restaurant in a high-rise building, with everyone all dressed up and a guy playing piano. Well, it’s only

fitting that this place be near the top floor of the tallest building in the city, and yes, you’ll get stared at for wearing shorts. But the food—goodness. Their steaks are the best you can get in town without drop-ping $80 at the chain steakhouses that Portland seems to have a lot of. Just remember to tip the pianist.

Jake’s Famous Crawfish401 SW 12th Ave. 503.226.1419Jake’s has a ton of history and some really cool stories. Apparently, Jake was a real jerk who was always trying to get his wife to pose for a painting. She refused, until one day she decided to surprise Jake. Jake walked in on this, and shot the art-ist and the painting. The painting still hangs in the bar, holes and all. What’s not jerkish about Jake’s is their razor clams. The menu rotates with what’s biting, but trust me on these clams.

Karam316 SW Stark St. 503.223.0830If you’re totally bummed about the Golden Dragon turning into a strip joint, then make your way kitty-corner to Karam, home to the best Lebanese food in the city. The décor of this unassuming joint�which is right next to a travel agency—higginis really great and all, but let’s get right to it. The food, my God, the food. You’ll never have better falafel or lamb unless you actually go to Lebanon. There, I said it.

Higgins1239 SW Broadway 503.222.9070There are Portland staples that exist only because they’ve been around for a very long time. While this doesn’t always mean great food, Higgins is one of those places that has been around for a long time for a reason—16 years, to be exact. Higgins was one of the first restaurants in Portland to rely solely on fresh, local ingredients before that whole yarn started up. Their menu, like others, changes weekly, and it’s not uncommon to find Higgins to be standing room only on nights where every other restaurant is dead (i.e., Tuesdays). There’s a reason for that.

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Khun Pic’s Bahn Thai3429 SE Belmont St. 503.235.1610There’s a good chance you’ve walked by this joint and wondered what kind of people live in it or how much rent is. While I can’t answer the second part, Khun Pic’s is arguably the city’s best Thai restaurant, enshrouded in a scary-looking Victorian house on Southeast Belmont. A husband-and-wife team runs the entire show, so waits can be somewhat tedious, but the payoff is Siamese perfection.

Bamboo Sushi310 SE 28th Ave.503.232.5255There’s been a lot of hype sur-rounding this place. Believe it. In this writer’s opinion, this is bar-none the best sushi in the entire city. Something you may not know: In finer sushi restau-rants, sitting at the sushi bar and

ordering omakase ( Japanese for “it’s up to you”) will guarantee you the best of the best. Be warned, though—omakase is not on the menu, so the price isn’t either. Prepare to shell out some green (my bill came to $122 after tip for two) and you’ll never forget it.

Iorio912 SE Hawthorne Blvd. 503.445.4716Located in a tiny, unassuming strip-mall-looking stretch of lower Hawthorne, Iorio sits with modest signage that barely suggests an establishment. However, enough people have eaten here—and savored every morsel—that the restaurant was named the best in Portland by Citysearch users. That’s quite a bragging right, considering how fickle online critics can be. That said, Iorio is the people’s Ital-ian restaurant. One meal there will tell you why.

Acropolis Steakhouse8325 SE Mcloughlin Blvd. 503.231.9611Portland’s version of a dinner

show—a strip club it may be, but the A-crop has the best steak in town for the money. Even after paying the $5 night cover, order-ing the most expensive item on the menu will bring your total to well under $20. The owner of Acropolis also owns a cattle ranch, so the meat is always fresh and delicious. They even boast a “colossal burger”—a five-pound mammoth that will lay the hungriest diner low—for less than $10.

Clarklewis1001 SE Water Ave. #160 503.235.2294This Portland staple has remained so for a reason. Upon walking in, the smell of burning wood pouring from their huge wood-fired oven punches you in the face. It’s almost like a free appetizer—your mouth will be watering in seconds. Their menu is the definition of Portland dining—fresh, locally sourced ingredients that keeps the lineup rotating weekly. Check their website to find out what they have this week.

Slow Bar533 SE Grand Ave.503.230.7767The exterior of Slow Bar doesn’t look like much—a black awning and frosted glass. Looking inside, you’ll notice it appears to be somewhat of a trendy bar. And it is, but some time ago, the secret got out. Their hamburgers are far and away the best the city has to offer. Since the word has spread, many have tried to capture their crown, but none have succeeded. The drinks are stiff and the ceviche is great—but you’re here for the burger. Get their classic monolithic Slowburger or their seasonally named special. Either way, you won’t be disappointed.

La Calaca Comelona2304 SE Belmont St. 503.239.9675“Everything that swims, grows, flies, trots…into the pot!” is this place’s motto. Burrito joint, it ain’t. Portlanders are entirely too used to Mexican places serving up burritos, tacos and little else. Right on their menu, La Calaca Comelona tells

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you that it’s not the way they really do things. Sure, they have tacos, but you’ll be hard-pressed to find a burrito on the menu. LCC prides itself on using seasonal ingredients you can’t find at many other places. Example: Last time I dined at LCC, they had grasshoppers on the menu. Now that’s authentic.

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Ned Ludd3925 NE MLK Blvd.503.288.6900Named after the founder of the Luddites—a group who vehe-mently resisted technology—Ned Ludd stays true to its name by cooking everything in a huge brick oven in the center of the restaurant. For most restaurants that feature brick ovens, Ned Ludd is a little on the cheap side, but don’t let that put you off. These guys know what they’re doing for sure. Though their menu largely depends on what’s in season, pork belly seems to come up regularly. That single dish is enough to singlehandedly convert you to the Luddite side.

Toro Bravo120 NE Russell St.503.281.4464Though this news has spread throughout the Portland culinary scene like wildfire since its com-mencement, a USA Today food critic ate here and proclaimed it “the number one meal in the world in 2006.” Since then, this tapas place has really honed the art of the small plate. Expect a wait if you plan on going, but neighboring bar

Secret Society is more than happy to accommodate you as you do so.

Dove Vivi2727 NE Glisan St. 503.239.4444There aren’t too many innovators left in the pizza game nowadays. Most recipes call for traditional methods if they want to make a splash in Portland’s pizza scene. Thankfully, Dove Vivi is here to pick up the slack. Their pizzas are made with a thick cornmeal crust that will fill you up better than most other paper-thin crust games in town. Plus, their pesto pie is probably the best in the entire city.

Tabla200 NE 28th Ave. 503.238.3777It’s not often that one restaurant tries to blend several different food ethnicities together and hits it out of the park with the skill that Tabla does. The food here is five-star quality at moderate dining prices. But don’t let that fool you; you can get out the door for around $15 per person if you’re not looking to drink, but Tabla’s wine pairings are what sets this restaurant head and shoulders above all others in NE 28th’s “restaurant row.”

Beast5425 NE 30th Ave. 503.841.6968Executive chef Naomi Pomeroy was just on Iron Chef America where she prepared a five-course meal with truffles as the main ingredient. Yeah, as in “not choco-lates,” as in “mushrooms that cost more per pound than you make in a month.” Yeah, that’s the kind of place this joint is, so if you have

the scratch, you absolutely will not be disappointed. Beast offers a fixed-price menu of five courses that costs $68 per person. Wine pairings? Add another $35.

Lonesome’s Pizza523 NE 19th Ave. 503.234.0114When Lonesome’s first opened, the food blogosphere was alive

with the sounds of Lonesome’s menu, which included such pie titles as “Lou Ferrigno vs. A Shark with Throwing Stars for Teeth.” Quite a buzz was built before the place even opened. Now it’s open…and the pizza rules. Also, each pizza ordered comes with a work of art or DVD from a local filmmaker under the box. Kudos for all of that, but the pizza is still really great.

Du’s Grill5365 NE Sandy Blvd. 503.284.1773Way out on the outer reaches of Sandy Boulevard lies a Japanese restaurant that hasn’t defected to sushi like most have. No, this place serves up teriyaki—and tons of it—at prices that won’t kill your checking account. Claimed by some to serve the best teriyaki in the whole city, Du’s has a tiny interior, so take-out is primarily the name of the game. But bring an appetite home with you—Du’s has been known to cram those boxes fuller than most.

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Veggie time!Where’s a vegetarian to go?

MEAGHAN DANIELS•VANGUARD STAFF

I began exploring tasty vegetarian snacks when I was told—while eating some delicious, though not necessarily healthy, Oreos—that Oreos are vegan. I'm not vegan, but vegetarian, and I found this fact simply glorious. Oreos may be completely artificial, but this means there are no animal products. The following veg-etarian snacks and desserts can be found close to campus.

Cool Harry’s Southwest 10th and Alder

Cool Harry’s is a food cart that features fabulous frozen treats that vegetarians can enjoy. It has frozen yogurt and offers different toppings, generally fresh berries, to add for an extra price. However, it is very reasonably priced so the extras do not break the bank. The flavors of yogurt and kinds of toppings rotate so it is easy to never get the same thing twice. Plus, one is not overwhelmed with options! Hot Lips PizzaSouthwest sixth and Hall

Hot Lips is a staple for most Portland State students, as it is right on campus and across the street from the Ondine residence hall. While the pizza is delicious and the pop made out of fruit is great to wash it all down, when you are in the mood for something smaller, their breadsticks are totally the

way to go. Cheap and a good size, there are two varieties: basil and pesto or garlic. One can eat them with ranch or marinara (I prefer ranch), however, some choose to eat them in all their bare-naked glory. Buddha Bites Southwest fourth and Hall

The food cart Buddha Bites is very close to the Portland State campus. It features smoothies—always good for a vegetarian’s soul—for just $3, and delicious brownies (gluten-free) for only $1! It is a quick and easy way to get snacks or desserts practi-cally on campus in between classes.

McMenamin’s Market Street Pub1526 SW 10th Ave.

Portland State students often flock to Mc-Menamin’s for a drink after a hard day of classes. With a location on 10th Avenue and Market Street, along with happy hour

prices, it is hard to beat. But for those of us who need something in their belly, or who are underage and just want cheap food, it is the place to be. Their fresh-cut fries are some of the best fries around. They also have Cajun tots, which are absolutely amazing. During happy hour these amaz-ing appetizers are just $2. Happy hour is daily from 3–6 p.m. and 10 p.m. to close.

Jake’s Famous CrawfishSouthwest 12th and Stark

Jake’s Famous Crawfish can be a pretty pricey place—unless you go for happy hour, which unlike McMenamin’s is 21-and-over (sorry kiddos). But to those of you who are over 21, and do the whole $8 drink mini-mum deal (which is actually alright and the drinks are pretty tasty) you can get a whole slew of delicious appetizers. The one that is ideal for vegetarians is the $2 spinach and artichoke dip. The portion is huge; and it’s a snack one can definitely fill up on.

Food for ThoughtBasement of the Smith Memorial Student Union Building

It is simple and easy place for vegetar-ians to go between classes because it is right on campus! Food for Thought is in the basement of Smith. It features pastries, plus breakfast and lunch items catered specially to vegetarians and vegans! The food is delicious, pretty cheap and the location is something that cannot be beat. The atmo-sphere itself feels like a café away from campus, so it is a great place to not only dig in for a vegetarian-friendly snack, but also to get away from campus when you cannot actually get away.

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Grabbing a biteSnacking by way of the University Market

RICHARD D. OXLEY•VANGUARD STAFF

You don’t have much time. You race from one class to the next, and, let’s be honest, most of the time those classes are blocks apart from each other on the PSU campus. Who has the time to grab a bite?

You do—that is, if you snack smart. Right in the middle of the PSU campus within the Smith Memorial Student Union is the University Market, where one can not only pick up a scantron, PSU T-shirt or notebook, but also an array of snack-centered nourish-ment that fits easily in the palm of your hand. But when you’re on the move, dodging other students, you have to think quick and act fast. Have a plan and stick to it. Before you go, take a tour through the student store and weigh your various options.

Energy barsThe quick and easy choice is the energy

bar, of which the market has plenty that are located right smack in the middle of the store. Cliff bars come in a variety of flavors and are located next to the Powerbars, which also offers plenty of choices.

The cheapest choice, coming in at under a buck, is the Tiger’s Milk bar, which may lay more in the candy genre as its first three ingredients are high fructose corn syrup, peanut butter, and more corn syrup—sug-ary goodness that might have you crashing in the middle of your next class.

If you’re on your way to a P.E. class, you can dose yourself with a Protein Bar carry-

ing 30 grams of the stuff. Anyone who has taken the abs and lower body class can testify—you will need every gram.

Nutrigrain bars are always a favorite to many, but will most likely take two or three to fill you up and they are more of a compliment to something else to eat.

My rule with energy bars is the heavier they feel in your hand, the heavier they will feel in your belly. Either way, you will fulfill a few hundred calories’ worth of your recommended daily intake.

Chips and snack bagsMunchies—they’re not just for stoners

anymore. In a stroke of genius, Frito Lay decided to throw a mixture of their various product lines into one salty, MSG-filled bag of tasty goodness. For about $3, you can munch through class and come out with a page of notes filled with as much greasy cheese-lined fingerprints as there are words—totally worth it dude!

This year, the market has finally stocked up on the old student favorite—Combos. Combos are like doggy treats for humans and can sometimes be confused with one another. Professors should use them to reward students for answering correctly in class. And who can resist Gardetto’s? Since 1931, Gardetto’s have followed the Gardetto family’s favorite mix of spices (including a ton of MSG, mother’s favorite) combined with various breads.

Refrigerated delightsThe University Market has carried prod-

ucts from the Saigon Kitchen for some time now, and they are the most delicious and

filling options in the store. It will run you around $5, but will be worth it whether it be a chicken/tofu salad roll or curry chicken/tofu over rice. So good and so healthy.

Sandwiches are always a good choice—they come in a ready-to-go package—but you’ll be hard-pressed to find a vegetarian or vegan option.

This year, the market has introduced a new line of wraps and more from Sweet Lemon. Now, everyone has their own tastes and preferences, but as far as I can tell, this new product line is one to be wary of. I tried only one dish, a vegan wrap of some sort, and couldn’t finish it. I checked the ingredients and found “soy ham” on the list that did not taste anything at all like ham. To each their own—give them a try if you must, but according to my taste buds, as well as those of two Van-guard co-workers—one of whom couldn’t bear to swallow—be cautious.

The Higher Taste displays a line of bur-ritos behind the glass and I have yet to find one that isn’t worth the price, which is around $4.

Of course, there are also the healthy choices

Perhaps the best thing you can grab is the fruit offered for a mere buck at the front of the store—cheap, healthy and worth it. Your body will thank you. There are also selections of boiled eggs in the refrigerators, along with boxes of vegeta-bles. Their boiled eggs were 65 cents last time I checked and you can pick up a box of veggies for around $3.

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DMITR I S WA I N/VA NGUA R D STA FF


SNACKS

Snacking through the caféFoods for the under-caffeinated and overcommitted

JANIEVE SCHNABEL•VANGUARD STAFF

Class starts in 10 minutes and your eyelids are already beginning to droop. You make it all the way to the nearest caffeine factory, and the moment you reach the counter, you realize it: That gurgle you heard while waiting in line was coming from your stomach. You need to eat. And your white

chocolate soy mocha alone isn’t going to cut it.

Lucky for you, cafés surrounding PSU offer a plethora of options to cull your cravings for more solid foodstuffs.Chit Chat Café1907 SW 6th Ave.Bubble tea lovers congregate at Chit Chat. The café caters primar-ily to Portland State students and has a new recommendation or special for its customers to try every day, such as cupcake milk tea or taro bubble tea.

Hungry folks can load up on carbs while they get their drinks. Chit Chat offers bagels with various smears—everything from tradi-tional cream cheese to salmon. Sandwiches and bento lunches are also available if a customer has a few extra minutes. But for those of us on the go, Chit Chat offers muffins and candies, getting you in and out before you can say “poppy seed.”

Aside from the muffins and candy bars, their food is made on order, so getting a bagel means you’ll have to wait a few minutes. But that’s no

matter—in three minutes, you’ll have your drink and your snack and be on your way, and thanks to its reasonable prices, you’ll be able to stick to your budget just fine.Park Avenue Café1525 SW Park Ave.Park Avenue Café, located at the far end of the Park Blocks, might just be the only café in Portland that of-fers quiche as a specialty. The café has prices that are perhaps a little high for most students to afford on a regular basis, but provides dishes that are certainly worth an indul-gence every once in a while.

They offer a wide array of snacks, from bagels to Panini. Some of their specialty dishes make you look twice—Mediterranean food? But for the most part, Park Avenue Café offers standard café fare. Sandwiches, wraps and salads round out the menu, and with five minutes to spare, you can duck out with your drink and snack.

After 23 years in business, this café knows how to prepare a good dish. But it’s up to you whether you want to pay for it.Broadway Coffee and Tea1924 SW BroadwayAs a pedestrian, it is easy to miss Broadway Coffee and Tea, thanks to the Thai restaurant sits above. But once one ventures inside, it’s hard to see why it is ever overlooked.

This café, home to many loyal regulars, prides itself on its sus-tainable practices and organic, homemade food and drinks. It offers crêpes, salads and soups. Also available are various pas-tries, reasonably priced and typi-cally fresh. Muffins, cookies, and croissants are at about the level of your knees when you order, and they’re ready to go with you when you leave.

Their soup is vegetarian, allowing health-conscious Portlanders to breathe a sigh of relief when they order, and their crêpes are made on demand. The only downside to visiting this café in a hurry, it seems, is the realization that you will have to eventually leave it.


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Tour de ButterPerfecting the basics


I cook a lot of food, and let me tell you: If you do as I do, do not turn a blind eye to basic ingredients. The absence of funda-mental quality can literally break your entire dish.

When going to the grocery store, it’s im-portant to seek out quality ingredients—we all recognize this. When presented with a tired slab of meat compared to some qual-ity cut, we will choose the non-tired meat. The same goes for produce—who wants wilted lettuce or tomatoes riddled with soft spots? Nobody, so why skimp on your foundation as well?

Salt, pepper, oil, milk, flour, eggs and in this case, butter, are the brushes and paints which you will use to synthesize most any culinary artistry. And trust me, you can follow the most decadent alfredo sauce recipe on earth, but if you use Coun-try Crock, it’s gonna tank. If you make a roux with Nucoa, whatever you’re making is going to suck. These are facts.

Most grocery stores in Portland don’t make things any easier for the budding gourmet, offering up only the supermarket staples: a full ration of flavorless marga-rines, Darigold and Challenge butters, and if they’re feeling saucy, an organic offering or two—usually from Horizon or Organic Valley.

Specialty stores exist for a reason. Come with me as I advise you on the one ingredient that can sink or save any dish—butter!

KERRYGOLDCountry of origin: IrelandFound at: some Safeways, some Fred Mey-ers, Whole Foods, et al

As far as general-purpose salted butter, you’d be hard-pressed to find better any-where, especially for the price; you can find it at Whole Foods NW for $2.69 a brick. It has a perfect balance of lactic fla-vor, creamy sweetness and palate-enticing salt. This is the butter of choice for virtually all seafood applications. They don’t call Ireland “The Emerald Isle” for nothing; the

cows at Kerrygold’s dairy eat nothing but the freshest, greenest grass and the result is a butter that is high in beta-carotene. That said, for all applications non-Italian (more on that later), Kerrygold is your go-to if your recipe calls for salted butter.

CELLES SUR BELLECountry of origin: FranceFound at: Whole Foods (NW), Pastaworks (SE) and City Market (NW)

The first thing you will notice about Celles Sur Belle (other than the old-timey picture of a French woman) is the price tag. At $6, yeah, it’s a little pricey, but good food costs money. Although CSB headquarters makes all sorts of butters, the only variety you’ll find in Portland is doux, meaning “unsalted.” CSB butter is produced the old-fashioned way; it’s churned in little wooden barrels. The use of matured cream gives CSB its distinctly French flavor—a kind of nutty taste that just tastes fresh. If you’re making desserts, baking or using butter to start a roux, CSB is your best bet because of the high fat content. For a roux, it better combines with flour and it lends an underlying shade of richness to any dish made with it. Also, CSB’s high butterfat content and absence of salt makes for a perfect starting point when making clarified butter.

DELITIA PARMIGIANO-REGGIANO Country of origin: ItalyFound at: City Market (NW)

If you thought that Celles Sur Belle was going to be the most expensive butter in the list, you’re wrong. Sitting at around $6.50, this butter comes sealed with brass rivets. This butter is made with the cream left over from the Parmigiano-Reggiano cheesemaking process, and the result is a super-rich, delicate butter that tastes faintly of the process it originates from. The slight tinge of P-R flavor makes this butter a no-brainer for any kind of Italian cooking. When I say this butter is delicate, I mean it—it goes bad pretty fast. That said, I can only advise buying a brick of it if you plan on using most of it—if not all—in a dinner. It’s great on toast and all that, but for such a high price, you’ll regret letting any of it go to waste.

Obviously, this doesn’t quite comprise the great world of butter that is out there. Portland’s finer groceries also contain but-ters from Denmark, Iceland and a few from the States, too. I’ve tried them all, and they all have their applications. They just didn’t make this list.

Being a great chef means knowing your ingredients. Being a great builder means knowing your tools. Bringing a combina-tion of these philosophies to the kitchen will give you greater success, every time.

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Dining Guide

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