A small, locally owned coffee stand, Cafe Morado's baristas whip up a variety of unique beverages alongside classic cups of piping-hot, fresh-brewed joe. At the window of the bright purple structure, order up breakfast sandwiches piled with eggs, cheese, and sausage; specialty lattes; or their signature secret mocha.
At The Baowry, guests stop by a simple bungalow-style building for modern Asian cuisine and contemporary-takes on classic cocktails. Specialties include noodles with sauteed prawns and garlic chili sauce, bao stuffed with duck confit or shiitake mushrooms, and Peking-style duck with homemade hoisin. Chefs source miso, beef, and pork from in-state farms, and make a large proportion of items?including sauces and pickles?in-house. But the farm-fresh fare isn't the only thing contributing to the restaurant's homey, comforting feel. Rustic picnic tables in the walled-in backyard lend a block-party feel to meals as diners sip craft cocktails made from soju, bourbon, and digestifs and gossip about their favorite mailman.
Before Memphis spare ribs or Kansas City rib tips are seared and glazed with barbecue sauce, Seven Rivers BBQ's pitmasters slow-smoke each rack for four hours. That's on the shorter end of the spectrum at Seven Rivers, where brisket cooks for 10 hours and Carolina pulled pork for 12. Once the cuts are ready, cooks pile them into lunchtime sandwiches, assemble them into feasts for up to six diners, or sell them by the pound in catered platters. Sides such as cajun macaroni salad accompany mains, as do libations such as three varieties of Johnnie Walker scotch whiskey. And while the business is a vendor for the Portland Trail Blazers, it also has its own dining room that serves as an homage to sports with billiards tables, buck-hunting arcade games, and rounds of tackle karaoke.
Amanda Rhoads took a course on ice cream from the University of Wisconsin before she set about correcting what she considered to be a grave ice-cream shortage in Portland. Now, from her cream-colored truck, she scoops up creative flavors, such as lavender honey almond and salted caramel, into freshly baked waffle cones. She churns out small batches according to the season’s freshest produce, resulting in summer’s strawberry balsamic, autumn’s sweet-potato pie, and winter’s straight-up snowman. Along with a strict preference for local and organic ingredients, she eagerly accommodates dietary requirements with gluten-free cones and a select menu of dairy-free sorbets. To share the meticulous care that goes into each batch of melty milk, Amanda sets her truck up at local farmer’s markets and food-truck hubs.
Locally sourced ingredients are featured heavily throughout Cathedral Park Restaurant's wide selection of American and international dishes, but the one local ingredient that garnishes every dish is the cafe's view of the St. John's Bridge. The vista offers a tree-dotted backdrop for foregrounds of pan-seared brussels sprouts, chicken-pesto melts, and chiles rellenos, plus a breakfast lineup that doesn't vanish until well after lunchtime. For those who want something a little stronger than the restaurant's St. John's coffee, creative cocktails (several of which predate Prohibition) run the gamut from ruby fizzes to Sazeracs to the Treaty of Versailles, served with a healthy dash of French bitters.
The menu at Ukiyoe reflects 30 years of owner Jin Park refining his approach to Japanese cooking. A selection of more than 50 different sushi rolls daunts indecisive appetites and delights craftsmen looking to put wheels on an edible model car. In addition to Japanese staples such as teriyaki and tempura, the eatery serves maki sushi rolled with calamari, vegetables, and fresh salmon.