Here are four new-to-me things I learned this week in (mostly) Portland food.
On the vegan front, Portland is #blessed. This is a twofer: White Owl Social Club has removed beef and lamb from their menu and are serving the Impossible Burger. And PoMo’s Molly Woodstock put together a nice roundup of recently-ish opened vegan spots in town.
Sous vide eggs are a thing. I had them at Verdigris this past week, and found them very tasty—the whites of the eggs look undercooked but they weren’t. It’s a bit of an optical illusion, of sorts. Plus, did you know that you can sous vide food in certain Instant Pots?
In certain parts of the country they dip cinnamon rolls into chili. This one astounds me, but some people love it. I wonder if this combo will show up on Portland one day (perhaps it already has). While reading about it I was briefly reminded of “The One Where Ross Got High” episode of Friends.
Han Oak’s Service is 💯. I had dinner there this week and could not get over how friendly and quick the service is at the bar—it’s really efficient, and has been swift both times I ate there this past month. BTW, stop by next Tuesday, March 20 for their Spring Patio Party (the day of the Vernal Equinox). Gado Gado PDX will make the food, proceeds benefit Chefs Cycle for No Kid Hungry. 11am-7pm.
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