From the windows of a saffron-orange truck, the tantalizing scent of spices and grilling meat pulls passersby in to sample the aromatic dishes at Erwina's Inasal Filipino BBQ. The mobile kitchen is helmed by a chef with two decades of experience cooking Filipino food such as inasal. That namesake roasted chicken is traditionally marinated in chili, vinegar, and a special oil and served on skewers in the Philippines. On Erwina’s counter, morsels of adobo chicken or barbecued pork sit atop mounds of rice and vegetables, served with sides of the same hot sauces actors use to cry during scenes where a coach gets mad. Alternately, patrons can carry away plates of pancit, soy sauce and pepper-flavored rice noodles cooked with a medley of chicken, carrots, green beans, and cabbage.
Traditional Japanese noodle entrees and teriyaki specialties abound on the menu at Ookii Sushi, where skilled chefs tap into the flavor reservoirs of fresh ingredients to construct dozens of sushi rolls. To generate the nabeyaki udon, culinary crew members lure chicken, fishcake, and tempura shrimp into a net of noodles before dishing the bubbling broth, like a witch's Thanksgiving dinner, into a special pot ($8.50). An extensive lineup of sushi rolls flaunts classic seafood stuffings and eclectic twists, such as seared garlic albacore ($3.95) and creamy scallops ($3.95). Cylinders of fresh spicy tuna ($5.95) mingle with baked salmon rolls ($7.95) and beef rolls ($5.95), and four types of california rolls ($4.50–$5.95) showcase real crab and imitation crab, which dons plastic claws for a popular Las Vegas cabaret act.
With two walk-up and drive-thru stands—and one storefront—Frankie's Franks keeps Portland residents' hot dog, burger, and street-food cravings in check. Foot-long Coney Island dogs bask in a heavy dose of chili and cheese, Frankinator meals pair a double cheeseburger with a polish dog and chili fries, and cinnamon and sugar dust lightly buttered elephant ears. Slushies, tacos, and personal pizzas are also available at each location.
At Fujiyama Sushi Bar, friendly servers walk guests through a menu of specialty sushi rolls, nigiri and sashimi, and plates of ribeye, lobster, and tenderloin. Sushi chefs work behind a glitzy island bar, fashioning slivers of yellowtail and salmon into colorful floral designs, and teppanyaki artists show off their knife skills, fire tricks, and telekinesis. From the house-made special "Timmy Sauce" that garnishes plates to the revolving sushi bar filled with colorful makis of tobiko, tempura, and avocado, the restaurant enhances feasts of Japanese cuisine with its own inventive flair.