Ivan Ramen

For today’s Travel Tuesday, I am taking you to New York City and Ivan Ramen. Located at Gotham West Market, which is like a food court but with eight really really nice food booth restaurants, in Hell’s Kitchen, Ivan Ramen is the brainchild of Tokyo Ramen Master Ivan Orkin. If you’re thinking that does not sound Japanese at all, you’re right. He’s an American, but lives in Japan (it seems he fell in love with Japan when he went there to teach English in the 80s and has never looked back). He even has a ramen joint there in Japan- and the only place to get his ramen outside Tokyo is in New York, at one of two locations. One of them is the Slurp Shop here at Gotham West Market.

Gotham West Market, New York

I was fascinated by the idea of a foreigner being able to break into the food scene in Tokyo, particularly with something as beloved as ramen. Ramen can differ by region – and in fact there are even Ramen Museums. Yes, entire museums… and more than one museum. You can also take a bath in ramen. I don’t really have anything to say about that, if only you could see my face when reading that article though… anyway.

So in New York, off I went to Ivan Ramen. I had been eating a progressive meal every day I was in New York, and honestly was about to go to dinner at Todd English Food Hall after this stop (and I had eaten earlier at Chelsea Market), so I told myself I would only eat half the bowl. But… yeah I ate the whole thing. The kitchen was pretty busy when I arrived, with most of the seats taken at the tables and bar countertop. Thankfully, shortly after I ordered at the register, some bar seats opened and I had a chance to carefully study the Art of the Slurp illustrated at the countertop of Ivan Ramen.
The bustling kitchen of Ivan Ramen at Gotham West Market Instructions of The Art of the Slurp from Ivan Ramen in Gotham West Market

This is the famous Spicy Red Chili Ramen with minced pork, scallions, smashed egg, fully loaded with egg, extra pork and roast tomato.
Spicy Red Chili Ramen with minced pork, scallions, smashed egg, fully loaded with egg, extra pork and roast tomato. Ivan Ramen, Gotham West Market, New York

I was not shy about adding all the garlic oil in the container. Look at how beautifully cut those scallions are. What makes Ivan’s ramen different than most you might try in the US is that he does a double soup, where they combine two broths to create a balance of flavors in the ramen bowl.
Spicy Red Chili Ramen with minced pork, scallions, smashed egg, fully loaded with egg, extra pork and roast tomato. Ivan Ramen, Gotham West Market, New York Spicy Red Chili Ramen with minced pork, scallions, smashed egg, fully loaded with egg, extra pork and roast tomato. Ivan Ramen, Gotham West Market, New York

If you visit Ivan Ramen, rest assured that he has vegetarian ramen available from his menu of about half a dozen noodle options. The only thing you should definitely be aware of is that the ramen is not cheap – it starts at $13, not counting any add ons or making it fully loaded like I did. As with all ramen, it’s always good to eat it relatively quickly because you don’t want the noodles to get too soggy as it absorbs the broth. I also recommend grabbing a glass of water for yourself – often just drinking the broth is enough for me, but it was a bit on the salty side for me so I needed the water as well.

Besides ramen, there are also rice bowls at Ivan Ramen NYC Slurp Shop, and most intriguing, a breakfast menu and a brunch menu involving scrambled eggs and breakfast buns (Japanese breakfast sausage, scallion omelet, yuzu hollandaise) or sweet silken tofu and more! Check out the Slurp Shop menu!

I leave this Travel Tuesday post with some great advice from Gotham West Market:
Gotham West Market advice: Sleep Til You're Hungry, Eat Til You're Sleepy

If you wish you could taste the creations of Ivan… there actually is an opportunity coming up in Portland on Saturday, June 13. As part of the Salt Fire Water series presented by Williams-Sonoma Open Kitchen, with Ingredient Sponsor New Seasons Market at the Jacobsen Salt Co.’s headquarters and event space, Chef Earl Ninsom of Lang Baan and Chef Ivan Orkin of Ivan Ramen are working together to create a special dinner. The cost of the dinner is $135 ticket and includes five courses, four glasses of the featured wines, producer/chef discussions, and the ability to purchase special product, books, etc. at event.

Only 50 seats are available…. and I am going to be in one of those seats! Of course I’ll share the recap after the dinner if you want to vicariously live through me. The IVAN RAMEN + LANG BAAN – Jacobsen Salt Co.’s SALT FIRE WATER tickets seem to be sold out (no surprise here since Earl Ninsom’s Lang Baan is basically sold out until November, and Ivan Orkin usually spends his time either in Tokyo or New York where his restaurants are so it’s a big deal for him to be in Portland cooking for us), but you can check out more SALT FIRE WATER events here at Eventbrite.

Are you a big fan of ramen? Would you go to a Ramen Museum (I am contemplating visiting one on a future visit to Japan)? What food would you like to see be a museum here in the US?
Have you seen the movie that celebrates the artistry and deliciousness of ramen, Tampopo? It’s one of my top food movies!

Ivan Ramen Slurp Shop on Urbanspoon

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Good Reverend’s Burger at Reverend’s BBQ

When I last visited, I had a mixed experience at Reverend’s BBQ.  It was still when they were relatively new though, and I wanted to give them another chance. Specifically, I vowed to return for the delicious sounding burger. And it has come to pass.

The Good Reverend’s Burger at Reverend’s BBQ is so good, I can only leave these photos for you and hope they argue for themselves. I truly believe this is among the best burgers in Portland. And, I can’t think of a more American way to celebrate President’s Day or Memorial Day or Independence Day or Any Day and America then this burger, and as I was eating this for lunch, I saw many a platter of this going out of the kitchen to the tables around me.

A look at Reverend's BBQ, Portland exterior A look at Reverend's BBQ, Portland exterior A look at Reverend's BBQ, Portland exterior Reverend's BBQ, interior of restaurant Reverend's BBQ, interior of restaurant Reverend's BBQ, interior of restaurant

The burger comes with 1 side, but why not get a second side? Like the side of mac and cheese, creamy and thick and topped with potato chips. Also good is the griddled polenta topped with creamed corn and tasso ham.
Reverend's BBQ side of mac and cheese, creamy and thick and topped with potato chips Reverend's BBQ side of griddled polenta topped with creamed corn and tasso ham

And finally, The Good Reverend’ Burger with Brisket Burnt Ends, Pimento Cheese, House Pickles, Iceberg, Mayo, and lots of Crispy Fried Onions
Reverend's BBQ The Good Reverend’ Burger with Brisket Burnt Ends, Pimento Cheese, House Pickles, Iceberg, Mayo, and lots of Crispy Fried Onions Reverend's BBQ The Good Reverend’ Burger with Brisket Burnt Ends, Pimento Cheese, House Pickles, Iceberg, Mayo, and lots of Crispy Fried Onions

No more words needed. America!
Reverend's BBQ The Good Reverend’ Burger with Brisket Burnt Ends, Pimento Cheese, House Pickles, Iceberg, Mayo, and lots of Crispy Fried Onions

Reverend's BBQ on Urbanspoon

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Cheetah Stroll at Wildlife Safari

As a gift, F made reservations for us to go to Wildlife Safari in Winston, Oregon (Southern Oregon – not far from Umpqua Valley wine country) to take part in one of their animal experiences, a Cheetah Stroll. After our visit, we then went on various winery visits. I wanted to share this activity as something to do besides or as for us, on addition to winery visits in the area.

The description on the site explains that the Cheetah Stroll animal encounter is the following:

Take a stroll with one of our cheetah ambassadors. These strolls are the closest you will get to these magnificent cats inside the park. They will come within 5 to 6 feet of the animal, close enough to hear them purr and marvel at their lean athletic bodies. The keepers will share their knowledge of these cats during the stroll. This adventure includes one 8 x 10 photo with the cheetah for you to take home.

Price $80 per person (Pech note: sometimes there are Groupons or Living Social Deals – we used one ourselves)

Minimum Age Requirement: 13 years

We made our reservations for our walk to be early in the day – in fact the first walk of the day. This is because we have found that generally animals are active early on when everyone first comes in because it’s a bunch of activity (also not as hot so more likely to not be napping in shade), and then the only other times you can count on are when they get fed and for many animals, at night (many are nocturnal).

The two trainers had our cheetah friend Cayenne on a leash, with each person holding a leash.
On the Cheetah Walk at Wildlife Safari. The two trainers had our cheetah friend on a leash, with each person holding a leash. We would follow behind a couple yards away On the Cheetah Walk at Wildlife Safari. The two trainers had our cheetah friend on a leash, with each person holding a leash. We would follow behind a couple yards away

Then, F and I walked behind them a few yards. As we walked, a trainer would sometimes plop a small piece of meat in front of the ambassador cheetah to reward him for his good behavior and probably keep him walking since he wanted to flop down and relax even though it was 9 am.
On the Cheetah Walk at Wildlife Safari. Our Ambassador Cheetah was a bit tired/lazy and often did a Cheetah flop!

Then, every time he found the piece of meat, he got into this low crouch like this… so it was often a constant up and down because of how he wanted to lie down flat and eat instead of stand and eat.
On the Cheetah Walk at Wildlife Safari. One of the trainers would sometimes throw out a piece of meat, and each time he would crouch down like this to eat, and then have to get back up to continue the walk. Cheetah crouch as he snacks on some meat

He also would often stop and stare out into the woods, listening – probably for deer the trainers explained, and there was even one time we saw a deer about 30 feet away.
On the Cheetah Walk at Wildlife Safari. Our Ambassador Cheetah is looking at a deer to the back left in the woods... On the Cheetah Walk at Wildlife Safari. Our Ambassador Cheetah is looking at a deer to the back left in the woods...

Pretty much all of us got into the habit of everytime he stopped to stare, we would be staring too, to see if we could spot if he was looking at another deer, or bird, or what… What! What’s out there!?
"On

Our walk occurred along a trail in the woods and because it was early, it was very quiet and peaceful. We just heard the wind through the trees and our cheetah purring, if the trainers were not giving us information (most of the information came early on, and then based on questions we had, they are very knowledgeable). We loved watching him walk as he is very slinky (if you have a cat, you know exactly what this is like – F kept comparing him with his/our own cat Lobo) and the cheetah’s tail was constantly twitching back and forth with curiosity.
On the Cheetah Walk at Wildlife Safari. Our Ambassador Cheetah tail is twitching with curiosity and interest

One of the fun things we learned is how he and his sister are very close, and how when they call to each other they sound like chirps!

In fact, here’s a video of the brother and sister waiting to be reunited- and one of the trainers explaining how they get anxious and jealous when one gets to go out, but how they always take turns (in the video, the ambassador cheetah brother is the one waiting for his sister’s return).

Recently the Wildlife Safari got a friend for a cheetah cub they have (the cheetah’s name is Pancake…) – a Rhodesian Ridgeback puppy named Dayo. So if you and your kids (or just you, no kids) want to see real life unlikely animal friends, consider visiting Wildlife Safari soon to catch the latest ambassador duo in their cubhood/puppyhood. You can find out more about this couple and the very successful cheetah breeding program at Wildlife Safari that they have had since the 1970s at their Web page on cheetahs.

Other photos of some  animal friends at Wildlife Safari Village, which is FREE to visit. The fees are for the animal encounter experiences they offer (for instance feeding giraffes or bathing an elephant) or their main experience, the drive thru Safari (drive in your own car, can drive through twice, there is an area to kennel your dogs as no pets allowed) and the feeding areas (available in the village or an area on the Safari drive).
Other animal friends at the Wildlife Safari Village Other animal friends at the Wildlife Safari Village, like Flamingos Other animal friends at the Wildlife Safari Village Other animal friends at the Wildlife Safari Village, like a silly goat Other animal friends at the Wildlife Safari Village, like this lemur Other animal friends at the Wildlife Safari Village, like this lemur Other animal friends at the Wildlife Safari Village, like this lemur Other animal friends at the Wildlife Safari Village

To finish off this Travel Tuesday post, I’ll show you the other sights we saw on our trip back from Winston up to Roseburg, which is where we were staying for the night in this Umpqua Valley region. As a side note, I love the reds from this area – our visits included Becker Vineyards, Abacela Vineyards and Winery, Girardet Vineyards & Winery, Hillcrest Vineyard, TeSóAria Vineyard & Winery, Glaser Estate Winery and Distillery and Reustle Prayer Rock Vineyards. You can grab an Umpqua Valley wine tour map (or print one out here) to map your path, and if you visit 5 and get stamped, you can wine a little gift and entry to win a prize!

If you don’t have any plans for Memorial Day weekend this weekend, this holiday is always a great time to visit the wineries as many are doing special events in their tasting room (including more food and perhaps live music) and open houses.
Umpqua Valley visit, View of Becker Vineyards Umpqua Valley visit, View of Becker Vineyards Umpqua Valley visit, Abacela Winery was peaceful Abacela Winery, view from the deck of the tasting room Girardet Winery. Excellent tasting room. Hillcrest Winery Tesoaria Winery Reustle - Prayer Rock Vineyards Reustle - Prayer Rock Vineyards

Have you ever visited the Umpqua Valley area that includes Winston and Roseburg? Have you heard of Wildlife Safari and their cheetah ambassador program, or about Pancake? What are your plans for Memorial Day Weekend?

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Recipe for Ramen Noodle Broccoli Slaw

Have you ever had this Ramen Noodle Broccoli Slaw? Supposedly it’s a common staple to see at potlucks and gatherings, but I’ve never seen it. I was sooo curious though, and I thought this would be a great dish to remind you of with Memorial Day weekend coming, up, as well as summer and potential potlucks and picnics.

There are other recipes I’ve seen out there using ramen which is making a strange comeback as an ingredient, such as Ramen Burgers and Ramen Grilled Cheese, Ramen Casserole or Ramen Snack Mix Ramen Omelet or even Ramen Pizza – all that I haven’t had the courage to attempt to make (see some example possibilities here). I thought I would take my first step with a Ramen Noodle Broccoli Slaw.
My take on Ramen Noodle Broccoli Slaw Easy and fast to make (also a great value in terms of cost of ingredients), Ramen Noodle Broccoli Slaw

Ramen is not the main ingredient of this slaw, which is super easy and fast to make – it is just the highlight that makes what would otherwise be a slaw into something else because of all the fun textures with every bite. The textures make this side dish fun as well as tasty, and as an accompaniment to a many times of proteins (especially bbq) can provide a great balance. Plus love having a slaw option that doesn’t involve Mayo but is not just a regularly expected salad.

This recipe serves 4-8 depending on the size of the slaw side you are dishing up! 4 would be some pretty big sides, more like if it was the only side to your protein.

Ingredients:

  • For the Dressing:
    • 1/3 cup Olive Oil
    • 1/4 cup Brown Sugar
    • 4 tablespoons of Apple Cider Vinegar
    • Seasoning Packet From one 3 ounce Ramen Noodle Package
  • For the Slaw:
    • 1 12 ounce package of Broccoli Slaw. This is in the refrigerated prepared salad/veggies section of your regular grocery store, or you can shred together your own mix of slaw. This one is a mix of red cabbage, broccoli, and carrots 
    • 1 Avocado, diced (I like to cut my avocado in half and remove the pit, and then just peel away the avocado skin and dice from there)
    • 1 cup of shelled edamame (I used a frozen package that I defrosted)
    • 1 3 ounce Package of Ramen Noodles, this is the kind that comes in a square shaped package, not the cups
    • 4 tablespoons of Butter
    • 1/3 Cup Slivered Almonds

Directions:

  1. Whisk together the olive oil, brown sugar, apple cider vinegar, and seasoning packet all together to make the dressing. Mix in the broccoli slaw and shelled edamame so the dressing is coating all the slaw. If you are not serving right away, cover and chill this. As the dressing soaks into it, it will be even more flavorful.
    Making the dressing for the Ramen Noodle Broccoli Slaw, just olive oil, apple cider vinegar, brown sugar, and one seasoning packet from one of those packaged ramens! Whisk this all together. You can also use other vinegars, sesame oil, sub honey or agave, or use bottle Asian vinaigrette if you'd like Tossing the dressing and broccoli slaw, which is a mix of broccoli, cabbage, carrots that are shredded for Ramen Noodle Broccoli Slaw
  2. In a pan, melt the 4 tablespoons of butter over medium heat. Crush all the ramen noodles with your hands, and then toast the noodles and almonds in the butter until the almonds are fragrant, maybe 5 minutes. Set aside to cool. If you’d like, you can skip the step of toasting the slivered almonds if you purchase almonds that are already toasted.
    Crush the uncooked ramen noodles from the ramen package until they are bite sized, almost like croutons for Ramen Noodle Broccoli Slaw
  3. When you are ready to serve the salad, add the ramen noodle and almond mix and the diced avocado and toss until mixed, and then serve. By waiting to add the crunchy ingredients and the avocado (which will brown over time) until serving time the Ramen Noodle Broccoli Slaw will be at its peak texture, though it tastes good the next day too (just not as crunchy). So if you pack this for a picnic or outside gathering, consider bringing the noodle almond mix in a ziploc you add in – and I might only cut the avocado in half with a knife already, but leave the pit in, and then using a picnic or knive at the eating location cut the rest to keep it as green as possible.
    Broccoli Slaw, Edamame, Vinaigrette... then adding the last ingredients to toss in, the crispy fried ramen, toasted slivered almonds and the avocado for Ramen Noodle Broccoli Slaw Ramen Noodle Broccoli Slaw Recipe, fast and easy but also tasty and full of fun textures!

I have seen some recipes that add fruit – such as mango or mandarin oranges – but that seems to not be a slaw anymore to me as much as a shredded slaw salad hybrid. You can also top this with bits of crispy bacon too, or diced chicken (like leftover orange chicken from takeout the day before…), but in what I wrote below I kept it vegetarian. Add even more crunch with sunflower seeds.

Other options are to use a different kind of vinegar (I’ve seen versions with white or red wine vinegar) or use sesame oil instead, substitute brown sugar with honey or agave, or even bottled Asian vinaigrette. The key is the dressing is a balance of tangy from the vinegaraitte but also sweetness.
A fast and easy cold vegetable side dish with lots of great textures, Ramen Noodle Broccoli Slaw A fast and easy cold vegetable side dish with lots of great textures, Ramen Noodle Broccoli Slaw

Have you ever had a ramen dish using ramen besides the typical ramen noodle soup way like this?
Ramen Noodle Broccoli Slaw gives you the refreshing taste of slaw without the mayo and without having to do another typical salad for your greens on your plate Easy and fast to make (also a great value in terms of cost of ingredients), Ramen Noodle Broccoli Slaw

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Stray Birds by Stray Dogs PDX

Every Monday in May, Stray Dogs PDX (link to their Facebook account because sorry, their website is terribly uninformative and outdated), usually known for their popping up at various restaurants with their fancy take on hot dogs, has been hosting a Stray Birds concept at Beast. Nomadic chefs Peter Cho and Johnny Leach (aka the “Strays” as they have no brick and mortar home yet) for Stray Birds change the focus from Dogs (hot dogs) instead to Birds – which in this case, means Korean Fried Chicken (aka the real KFC).
Stray Birds, a pop up at Beast by Stray Dogs PDX in May 2015 on Mondays led by Stray chefs Peter Cho and Johnny Leach. The 3 courses + beer for $35 was inclusive, but there were alternate drinks also available for purchase additionally, like a bottle or shot of Chamisul Sojo or a bottle of Makgeolli, or cans of Asahi or Oriental Brewery Beer.

Oh, sold! I’m sold! I loooove Korean Fried Chicken because it’s always crispy on the outside with a glaze that is both spicy and sweet, and succulent and juicy on the inside. It’s not something you can easily find in Portland.

So after an email to straydogsPDX at gmail.com, we secured our reservations for an opening during their service from 5:30-9:30pm. For $35, three courses and a beer equaled on my visit

Beer: Rainier Beer Lager in a can
There were alternate drinks also available for purchase additionally, like a bottle or shot of Chamisul Sojo or a bottle of Makgeolli, or cans of Asahi or Oriental Brewery Beer.
Rainier Beer at Stray Birds, a pop up at Beast by Stray Dogs PDX in May 2015. The $35 included dinner and this beer Rainier Beer at Stray Birds, a pop up at Beast by Stray Dogs PDX in May 2015. The $35 included dinner and this beer

Course 1: Bibim Gooksu

Bibim Gooksu, a cold buckwheat soba noodles with kholrabi, cucumbers and nori with chicken clam and pineapple dashi
Bibim Gooksu, a cold buckwheat soba noodles with kholrabi, cucumbers and nori with chicken clam and pineapple dashi at Stray Birds, a pop up by Stray Dogs PDX in May 2015 Bibim Gooksu, a cold buckwheat soba noodles with kholrabi, cucumbers and nori with chicken clam and pineapple dashi at Stray Birds, a pop up by Stray Dogs PDX in May 2015

Course 2: Korean Fried Stray Bird

The glorious main protein of korean fried stray bird, 1/2 chicken with gochujang and tamarind glaze. You will need the moist towelettes they also give you, and I appreciated that they gave a bone bin.
Course 2: The glorious korean fried stray bird, 1/2 chicken with gochujang and tamarind glaze at Stray Birds, a pop up by Stray Dogs PDX in May 2015 Course 2: The glorious korean fried stray bird, 1/2 chicken with gochujang and tamarind glaze at Stray Birds, a pop up by Stray Dogs PDX in May 2015

Side dish of Black Sesame Seed Corn Bread with Warm Brown Rice Syrup and Charred Ramp Butter
Course 2: one of the side dishes to the Korean Fried Stray Bird of Black Sesame Seed Corn Bread with Warm Brown Rice Syrup and Charred Ramp Butter at Stray Birds, a pop up by Stray Dogs PDX in May 2015 Course 2: one of the side dishes to the Korean Fried Stray Bird of Black Sesame Seed Corn Bread with Warm Brown Rice Syrup and Charred Ramp Butter at Stray Birds, a pop up by Stray Dogs PDX in May 2015

Side dish (Banchan basically) of a Pickle Plate with bread and butter daikon, garlic chive stuffed cucumber, and dill pickled bean sprouts and kimchee
Course 2: one of the side dishes to the Korean Fried Stray Bird of a Pickle Plate with bread and butter daikon, garlic chive stuffed cucumber, and dill pickled bean sprouts and kimchee at Stray Birds, a pop up by Stray Dogs PDX in May 2015

This second course is served family style to each dining party, which is what you would usually expect dining Korean style.
Stray Birds, a pop up at Beast by Stray Dogs PDX in May 2015 on Mondays led by Stray chefs Peter Cho and Johnny Leach

Course 3: Milk + Cookie

Two desserts of the Milk + Cookie, the koji brown rice milk bingsoo with toasted barley powder (basically a shaved ice dish), plus the choco pie with coffee marshmallow and puffed rice
Course 3: one of the two desserts of the Milk + Cookie, the koji brown rice milk bingsoo with toasted barley powder plus the choco pie with coffee marshmallow and puffed rice at Stray Birds, a pop up by Stray Dogs PDX in May 2015 Course 3: one of the two desserts of the Milk + Cookie, the choco pie with coffee marshmallow and puffed rice at Stray Birds, a pop up by Stray Dogs PDX in May 2015 Course 3: one of the two desserts of the Milk + Cookie, the koji brown rice milk bingsoo with toasted barley powder at Stray Birds, a pop up by Stray Dogs PDX in May 2015 Course 3: one of the two desserts of the Milk + Cookie, the koji brown rice milk bingsoo with toasted barley powder plus the choco pie with coffee marshmallow and puffed rice at Stray Birds, a pop up by Stray Dogs PDX in May 2015 Course 3: one of the two desserts of the Milk + Cookie, the koji brown rice milk bingsoo with toasted barley powder plus the choco pie with coffee marshmallow and puffed rice at Stray Birds, a pop up by Stray Dogs PDX in May 2015 Course 3: one of the two desserts of the Milk + Cookie, the koji brown rice milk bingsoo with toasted barley powder plus the choco pie with coffee marshmallow and puffed rice at Stray Birds, a pop up by Stray Dogs PDX in May 2015

A few shots of the staff at work. Since we had the 5:30 seating, and were literally the first guests to walk into the restaurant, I got to marvel and the beautiful tray of chicken awaiting the fryer and to have the glaze brushed on.
Stray Birds, a pop up at Beast by Stray Dogs PDX in May 2015 on Mondays led by Stray chefs Peter Cho and Johnny Leach Stray Birds, a pop up at Beast by Stray Dogs PDX in May 2015 on Mondays led by Stray chefs Peter Cho and Johnny Leach Stray Birds, a pop up at Beast by Stray Dogs PDX in May 2015 on Mondays led by Stray chefs Peter Cho and Johnny Leach Stray Birds, a pop up at Beast by Stray Dogs PDX in May 2015 on Mondays led by Stray chefs Peter Cho and Johnny Leach

I really enjoyed the chicken, and hope to visit a Stray Dog event sometime in the future. Again, if you are interested in attending one of the Stray Birds by Stray Dogs PDX pop up, they are every Monday in May at Beast, and you make your reservations ahead of time for 5:30-9:30 at straydogsPDX at Gmail dot com.

Stray Dogs is also popping up Fridays at Kitchen Cru serving their haute hot dogs for lunch only from 11:30 – 3 every Friday in May as Stray Dogs Luncheonette.  

Stray Birds, a pop up at Beast by Stray Dogs PDX in May 2015 on Mondays led by Stray chefs Peter Cho and Johnny Leach

Have you been to a Stray Dog event, or had Korean Fried Chicken?

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