Between 10 a.m. and 2 p.m. on Saturdays and Sundays, Santa Fe offers brunch, during which you can satisfy your hunger with a breakfast burrito ($7.25), huevos rancheros ($7), or the mighty “breakfast is served,” with eggs, chorizo, beans, and potatoes ($7.75). Sample brunch drinkables, such as the picosa bloody Mary ($5) or the salty dog with vodka and fresh-squeezed grapefruit ($6). The lunch menu offers everything from burritos ($3.95–$8.50) and quesadillas ($1.50–$6.60) to tiger-prawn ceviche ($5) and loaded veggie nachos ($8). Fill up on the grilled fajita dinner with seasoned chicken, guacamole, and pico ($9.50) or the fish burrito with grilled mahi mahi, rice, lettuce, cabbage, guacamole, and pico ($8.25).
The seasoned chefs at Limo Peruvian Restaurant serve northwest Peruvian coastal cuisine with a touch of sophistication. Choices on Limo's dinner menu range from paella-style seafood mixed with cilantro paste and fish broth ($20) to a braised leg of lamb marinated in cilantro, Peruvian yellow chiles, garlic, and spices ($19). Diners can enjoy their mouth-friendly treasures indoors, or, when the weather’s right, sip a glass of wine under the ruby-red umbrellas of the eatery’s outdoor patio while scanning the heavens for clouds shaped like Herbert Hoover.
A family-friendly atmosphere housing 10 TVs, Home Field Grill provides a sport-themed menu that packs bellies with made-to-order American fare. Anytime eaters can chow down on a Slam Dunk chicago dog, bacon-wrapped and bedecked with chipotle mayo and poblano peppers ($8.49). Spicy bites of the half-pound Cajun burger with blue cheese ($8.99) help lackadaisical taste buds perk up faster than wilted roses placed in espresso, and the harmonious combo of salmon, shrimp, and white scallops shows off synchronized-swimming routines in the seafood fettuccine's cream sauce ($14.99).
Burrito Bar puts a twist on traditional Mexican foods, all while supporting its home city. It starts with the ingredients, which the family-owned restaurant sources locally and prepares fresh daily. Cooks transform those ingredients into such creations as the Rip City burrito, a popular choice loaded with spanish rice, black beans, spicy chicken, and pico de gallo. Alternatively, burrito bowls let customers enjoy all the spicy ingredients without being tempted to sleep within a cozy tortilla, and options such as vegetarian, vegan, and gluten-free items suit a range of diets and tastes. They also deliver signature items such as their jerk sauce and Traeger barbecue dishes. As part of its dedication to the Portland community, Burrito Bar proudly showcases fliers for local events on its windows and pieces from local artists on its walls.
Cuisine Type: Casual Cuban
Most popular offering: Cuban sandwich
Reservations: Not offered
Delivery / Take-out Available: Yes
Alcohol: Full bar
Number of Tables: 25?50
Outdoor Seating: Yes
Parking: Parking lot
Handicap Accessible: Yes
Pro Tip: Ask for extra mojo on the side to dip your sandwich in. It's amazing.
In your own words, how would you describe your menu?
Our menu is small, simple, casual and Cuban. The bowls, plates, and sandwiches offer a combination of foods that you would eat at your home in Cuba. Rice, black beans, a meat, tropical fruits, and plantains are staples in any house in Cuba. The food isn't fancy or complicated in Cuba, but holds an array of flavor combinations such as citrus, garlic, and bay, and that is what our menu re-creates here in the PNW.
Do you use any family recipes at your restaurant? Whose family do they belong to (the chef, the owner, or someone else)?
Much of our menu is inspired by I grew up eating in Havana, Cuba. It varies from Miami-style dishes, and is, of course, somewhat different due to the ingredients available and some creative improvements.
What?s the best reaction you?ve ever gotten from a customer?
We love it when people who grew up in Cuba come in and tell us that our food tastes just like what they ate at home in Cuba. One person even said that our beans were better than his mama's. Another regular customer went to Miami, came back and said, "You ruined my trip to Miami. Your food is so much better than what I ate when I was there that I was disappointed the whole time."
In the early morning, when many sandwich joints are still shuttered tight, Big Town Hero's bakers are hard at work. Hand-crafting each loaf of bread in-store every morning, they lay the foundation for the day's delicious sandwiches. Out of the oven and sliced in two, the bready canvasses support towering piles of delicious deli meat and fresh veggies, sourced locally whenever possible. A selection of veggie heroes delights vegetarians while gluten-free rolls offer sandwich options for those with dietary restrictions or those who've taken a binding kindergarten oath never to eat anything that starts with "glu."