Carts on the Square: Pioneer Courthouse Square Food Carts

If you haven’t been to Pioneer Courthouse Square, you may not know that recently the construction from the Parks Bond Renovation has been completed to add refurbish the old bricks, add new bricks (where you can purchase personalized bricks) and now as parts of Carts on the Square, there are also 5 food carts close to the eastbound Max stop offering a sample of Portland food flavors. Unlike the other food cart pods in downtown Portland, thanks to the location in Portland’s Living Room, you’ll find plenty of places to sit and eat, be it on the amphitheater like setup or at some tables and chairs, depending on what event may be scheduled at the Pioneer Courthouse Square Food Carts.
Pioneer Courthouse Square
Pioneer Courthouse Square during the 2018 Festival of Flowers during the first half of June

The view can’t be beat dining here either – al fresco, great people watching, and who knows what may be installed in the main square? Sometimes you’ll find a farmers market (Mondays), music concerts (Tuesdays and other days), movie showings on summer Friday evenings, or you may find people attending an Italian festival, or like next week, an Oregon State Fair Flash Fair on July 12 for a brief lunchtime preview of the Oregon State Fair. You should check the Square Events calendar to know what events are coming (many are free), but for now, here’s a look at the individual offerings of the Carts on the Square.

Pioneer Courthouse Square, the Carts on the Square are the 5 food carts located in the upper level of the square

The five carts that are located here at Pioneer Courthouse Square have been curated by Feast co-founder Mike Thelin as a consultant, and you can trust that each and everyone offers fresh, tasty food that can be trusted. All the carts are equipped Square payment so can take credit card as well as your cash of course. All are open for lunch, with one open for breakfast and one open as late at 6pm. The only question is, what do you feel like eating? Disclosure: some of the photos are from a tasting at their grand opening where I was able to sample some of the menu offerings, but I also had already visited some of the carts before, and also went back and visited them to taste most of the menus
Pioneer Courthouse Square, Carts on the Square food cart pod

Pioneer Courthouse Square, the Carts on the Square are the 5 food carts located in the upper level of the square Pioneer Courthouse Square, the Carts on the Square are the 5 food carts located in the upper level of the square

Fried Egg Sandwiches

If you are looking for breakfast, the only cart you’ll find serving it up bright and early is Fried Egg I’m In Love. This cart has an original location on SE Hawthorne that has been serving up its famous fried egg sandwich with punny names for more then six years and helped elevate the breakfast sandwich scene in Portland when it opened. They are open 7am-3pm Mon-Fri, 7am-6pm Fri, and 8am-6pm Sat and Sun. You can even get your food faster by calling ahead to order.
Pioneer Courthouse Square, Carts on the Square food cart pod, Fried Egg I'm In Love cart offering fried egg sandwiches for breakfast and lunch

All of their sandwiches are either served on toasted sourdough bread from Portland French Bakery or New Cascadia gluten-free bread (except for their burritos), eggs are sourced from local farms, cooked over-medium, and sprinkled with their special magic egg dust spices. The signature is the pesto kissed Yolko Ono, but I’m also a huge fan of the sandwich Free Range Against The Machine with fried egg, avocado, tomato, and havarti cheese. Sandwiches can also be made vegetarian and they have a house vegan patty.
Pioneer Courthouse Square, Carts on the Square food cart pod, Fried Egg I'm In Love cart offering fried egg sandwiches for breakfast and lunch Fried Egg I'm In Love Food cart specializes in toasted sour dough bread egg sandwiches with local bread and eggs. This is their signature sandwich, Yolko Ono with fried egg, homemade pesto, parmesan, and a hand-pressed house sausage patty.

Rice Bowls

If you are looking for a healthy option especially if you are vegetarian or vegan, this is a great cart to make your go-to. It’s extremely popular and successful- this downtown location is one of eight around the city. You’ll find them open 11am-3pm Mondays through Saturdays.

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Best PDX Breakfast Sandwich: Fried Egg I’m In Love

Another Portland breakfast sandwich highlight, continuing from previous posts on Portland Penny Diner, Pine State Biscuits and Brunchbox. I’m a fan of egg sandwiches I’m many forms. When it comes to specifically a fried egg sandwiches on bread, I think of Fried Egg I’m In Love. Fried Egg I’m In Love is a food cart located at SE 32nd and Hawthorne offering about 10 sandwiches – well, ok maybe 9 sandwiches and one breakfast burrito. All the Fried Egg I’m In Love sandwiches use toasted sourdough bread from Portland French Bakery, local eggs from Willamette Egg Farms, and when fried the eggs are sprinkled with their special Magic Egg Dust spice blend.
Fried Egg I'm In Love Food cart specializes in toasted sour dough bread egg sandwiches with local bread and eggs. Fried Egg I'm In Love Food cart specializes in toasted sour dough bread egg sandwiches with local bread and eggs. This is the Free-Range Against the Machine, a sandwich with fried egg, avocado, tomato, and havarti cheese.

The sandwiches look and sound simple, but after a few bites maybe 60 seconds later you’ll realize that the sandwich you just held nestled in a it’s paper envelope has been completely devoured and you are powered up for the next agenda item of your day.

Fried Egg I'm In Love Food cart specializes in toasted sour dough bread egg sandwiches with local bread and eggs. This is the Free-Range Against the Machine, a sandwich with fried egg, avocado, tomato, and havarti cheese. Fried Egg I'm In Love Food cart specializes in toasted sour dough bread egg sandwiches with local bread and eggs. This is the Free-Range Against the Machine, a sandwich with fried egg, avocado, tomato, and havarti cheese.

This version is the Fried Egg I’m In Love Free-Range Against the Machine, a sandwich with fried egg, avocado, tomato, and havarti cheese.

Fried Egg I'm In Love Food cart specializes in toasted sour dough bread egg sandwiches with local bread and eggs. This is the Free-Range Against the Machine, a sandwich with fried egg, avocado, tomato, and havarti cheese. Fried Egg I'm In Love Food cart specializes in toasted sour dough bread egg sandwiches with local bread and eggs. This is the Free-Range Against the Machine, a sandwich with fried egg, avocado, tomato, and havarti cheese.

The signature Fried Egg I’m In Love sandwich is the Yolko Ono with fried egg, homemade pesto, parmesan, and a hand-pressed house sausage patty. It’s always a toss up for me which of these two sandwiches I’ve highlighted I will order –  I think Free Range has a more fun combination of textures and flavors, but pesto and breakfast sausage on the Yolko is so savory!
Fried Egg I'm In Love Food cart specializes in toasted sour dough bread egg sandwiches with local bread and eggs. This is their signature sandwich, Yolko Ono with fried egg, homemade pesto, parmesan, and a hand-pressed house sausage patty. Fried Egg I'm In Love Food cart specializes in toasted sour dough bread egg sandwiches with local bread and eggs. This is their signature sandiwch, Yolko Ono with fried egg, homemade pesto, parmesan, and a hand-pressed house sausage patty.

Fried Egg I’m In Love can make any sandwich gluten free (using Udi’s Gluten Free bread) and/or vegetarian – they also have vegetarian SortaSausage. Other breakfast meats include ham and bacon. Spice it up with Sriracha or their aardvark aioli. You can dine there as they have a covered outdoor dining area, or even get their sandwiches to go, or delivered via Postmates.

What do you like to add to your fried egg sandwich? Do you like fried egg sandwiches on Sourdough bread like this, or what is your bread vehicle of choice?

Fried Egg I'm in Love Menu, Reviews, Photos, Location and Info - Zomato

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Recap of Portland Monthly Country Brunch 2015

Every year for the past four years, Portland Monthly has thrown a wonderful event in the spring called Country Brunch. It features samples of brunch fare from a handful of restaurants, and also a Bloody Mary Smackdown where participants vie for the title of Best Bloody Mary from either the Judge’s Choice Award or People’s Choice Award. 100 percent of net proceeds will benefit Zenger Farm.

This year, the location of the event was Castaway, just as it was last year. This gave attendees the benefit of an indoor area where we could grab our bloody mary samples and dine indoors while listening to country music (this year provided by Hank Sinatra and the Atomic Cowboys), and also an outdoor garden/sculpture area that had additional seats and booths including lounge chairs and couches by Spade and Archer, as well as the photo booth. Emcee Poison Waters was back as emcee to have her cheery voice keep us reminded of the activities available.
Portland Monthly Country Brunch 2015, Hank Sinatra and the Atomic Cowboys Portland Monthly Country Brunch 2015, Hank Sinatra and the Atomic Cowboys and emcee Poison Waters

I love bloody marys (hey, it is a legitimate way to get some vegetables in…) so this was my third year returning. I also attended and recapped the Country Brunch 2014 and Country Brunch 2013.

Here’s the recap of Portland Monthly Country Brunch 2015 bites and bloody marys!

Bloody Mary Smackdown

Portland Monthly Country Brunch 2015, Bloody Mary Smackdown entry from Raven and Rose of Full Bloody Irish. Blending the spiciness of chile pepper-vodka and a touch of nitro stout topped with a skewer that contains an Irish breakfast including potato and black and white pudding Portland Monthly Country Brunch 2015, Bloody Mary Smackdown entry from The Original of The OG Soup, Sandwich and a Pickle Bloody Mary. Comfort food in a glass, this Bloody Mary features a housemade 'tomato soup' and a mini grilled cheese with pimento cheese

Raven and Rose

Full Bloody Irish Mary by Dave Shenaut of Raven and Rose. Blending the spiciness of chile pepper-vodka and a touch of nitro stout and topped with a skewer that contains an Irish breakfast including potato and black and white pudding. This was the Judge’s Choice winner for 2015.
Portland Monthly Country Brunch 2015, Bloody Mary Smackdown entry from Raven and Rose of Full Bloody Irish. Blending the spiciness of chile pepper-vodka and a touch of nitro stout topped with a skewer that contains an Irish breakfast including potato and black and white pudding Portland Monthly Country Brunch 2015, Bloody Mary Smackdown entry from Raven and Rose of Full Bloody Irish. Blending the spiciness of chile pepper-vodka and a touch of nitro stout topped with a skewer that contains an Irish breakfast including potato and black and white pudding

Levant

This Levant Bloody Mary by Abel Beazley is a harissa based Bloody served with za’atar spiced salt rim, and topped with house pickled vegetable and a pickled quail egg

Portland Monthly Country Brunch 2015, Bloody Mary Smackdown entry from Levant of Levant Bloody Mary, a harissa based Bloody served with za'atar spiced salt rim, and topped with house pickled vegetable and a pickled quail egg Portland Monthly Country Brunch 2015, Bloody Mary Smackdown entry from Levant of Levant Bloody Mary, a harissa based Bloody served with za'atar spiced salt rim, and topped with house pickled vegetable and a pickled quail egg

The Original

The Original OG Soup, Sandwich and a Pickle Bloody Mary from Kyle Anderson. Comfort food in a glass, this Bloody Mary features a housemade ‘tomato soup’ and a mini grilled cheese with pimento cheese

Portland Monthly Country Brunch 2015, Bloody Mary Smackdown entry from The Original of The OG Soup, Sandwich and a Pickle Bloody Mary. Comfort food in a glass, this Bloody Mary features a housemade 'tomato soup' and a mini grilled cheese with pimento cheese Portland Monthly Country Brunch 2015, Bloody Mary Smackdown entry from The Original of The OG Soup, Sandwich and a Pickle Bloody Mary. Comfort food in a glass, this Bloody Mary features a housemade 'tomato soup' and a mini grilled cheese with pimento cheese

Urban Farmer

The Spicy Bell Pepper Bloody Mary by Matt Christianson of Urban Farmer has a hint of smoke and spice from the roasted peppers
Portland Monthly Country Brunch 2015, Bloody Mary Smackdown entry from Urban Farmer of a Spicy Bell Pepper Bloody Mary with a hint of smoke and spice from the roasted peppers Portland Monthly Country Brunch 2015, Bloody Mary Smackdown entry from Urban Farmer of a Spicy Bell Pepper Bloody Mary with a hint of smoke and spice from the roasted peppers

Doug Fir

The Antidote, a combination of spicy, smokey, sweet and tart flavors was Joshua Merrion’s entry to defend the Bloody Mary title (Doug Fir was the 2014 People’s and Judges’ Choice Winner). Doug Fir won the People’s Choice for 2015.
Portland Monthly Country Brunch 2015, Bloody Mary Smackdown entry from Doug Fir with The Antidote, a combination of spicy, smokey, sweet and tart flavors Portland Monthly Country Brunch 2015, Bloody Mary Smackdown entry from Doug Fir with The Antidote, a combination of spicy, smokey, sweet and tart flavors

Interurban

The Sandia Sunrise from Jeff Seymour of Interurban includes two types of hot sauce including hatch green chile and a splash of Tecate
Portland Monthly Country Brunch 2015, Bloody Mary Smackdown entry from Interurban with The Sandia Sunrise that includes two types of hot sauce including hatch green chile and a splash of Tecate

Brunch Bonanza

Levant

Levant Chef Scott Snyder offered Za’atar biscuits with merguez gravy, a housemade spicy lamb gravy on a flaky southern style biscuit
Portland Monthly Country Brunch 2015, Levant offered Za'atar biscuits with merguez gravy, a housemade spicy lamb gravy on a flaky southern style biscuit Portland Monthly Country Brunch 2015, Levant offered Za'atar biscuits with merguez gravy, a housemade spicy lamb gravy on a flaky southern style biscuit

The Sudra

A healthy vegan option by Chef Tori Rubi of The Sudra with Tofu scramble with kale, red onion, and house made green curry paste served over appam (rice and coconut crepe) topped with charred and spiced pasilla and Anaheim peppers, as well as a little dish of Black Rice Porridge with coconut cream and almond oat crumble and fresh apple

Portland Monthly Country Brunch 2015, The Sudra offered a healthy vegan option with Tofu scramble with kale, red onion, and house made green curry paste served over appam (rice and coconut crepe) topped with charred and spiced pasilla and Anaheim peppers. along with Black Rice Porridge with coconut cream and almond oat crumble and fresh apple Portland Monthly Country Brunch 2015, The Sudra offered a healthy vegan option with Tofu scramble with kale, red onion, and house made green curry paste served over appam (rice and coconut crepe) topped with charred and spiced pasilla and Anaheim peppers. along with Black Rice Porridge with coconut cream and almond oat crumble and fresh apple

Fried Egg I’m in Love

From Chef Jace Krause of famed food cart Fried Egg I’m in Love a breakfast sandwich called Yolko Ono featuring house pork sausage with pesto served on toasted sourdough with an over medium fried egg and a sprinkle of parmesan

Portland Monthly Country Brunch 2015, Fried Egg I'm in Love brought a breakfast sandwich called Yolko Ono featuring house pork sausage with pesto served on toasted sourdough with an over medium fried egg and a sprinkle of parmesan Portland Monthly Country Brunch 2015, Fried Egg I'm in Love brought a breakfast sandwich called Yolko Ono featuring house pork sausage with pesto served on toasted sourdough with an over medium fried egg and a sprinkle of parmesan Portland Monthly Country Brunch 2015, Fried Egg I'm in Love brought a breakfast sandwich called Yolko Ono featuring house pork sausage with pesto served on toasted sourdough with an over medium fried egg and a sprinkle of parmesan

Tastebud

From Chef Mark Doxtader and Jason Barwikiwski, Tastebud brought their signature Wood Fired Montreal style Bagels. They came in mini size, and were either topped with fish or brisket

Portland Monthly Country Brunch 2015, Tastebud Wood Fired Mini Bagels. It is a montrel style bage, and were either topped with fish or brisket. Shown here is brisket Portland Monthly Country Brunch 2015, Tastebud Wood Fired Mini Bagels. It is a montrel style bage, and were either topped with fish or brisket. Shown here is brisket

Ya Hala

Breakfast Canape with grilled potato, tomato marmalade, egg relish, and smoked lamb bacon was assembled on the spot by Chef Mirna Attar and team of Ya Hala
Portland Monthly Country Brunch 2015, Yahala's Breakfast Canape with grilled potato, tomato marmalade, egg relish, and smoked lamb bacon Portland Monthly Country Brunch 2015, Yahala's Breakfast Canape with grilled potato, tomato marmalade, egg relish, and smoked lamb bacon

Daily in the Pearl

Dessert by Daily in the Pearl owner Andrea Sherman was a Candied Ginger Shortcake with tarragon scented whipped cream
Portland Monthly Country Brunch 2015, Daily in the Pearl Candied Ginger Shortcake with tarragon scented whipped cream Portland Monthly Country Brunch 2015, Daily in the Pearl Candied Ginger Shortcake with tarragon scented whipped cream

At only $30 for both the six samples of bloody marys and the six brunch bites, I think this event is not only for a great cause, but a great value. The music is always wonderful, and during the entire event there is a cart offering glasses of Crispin Cider or Manmosas (beer + orange juice) made with Miller High Life, and Stumptown Coffee (including in spiked form!). It’s also a family friendly fundraiser, as you can choose to only buy the brunch bites ($20) and kids 5 and under are free. As extra bonuses this year, an impromptu pizza party started with many pizza boxes delivered by Sizzle Pie, and Crispin cider built a tower of sparkling cider. Everyone left satiated like a full meal.
Portland Monthly Country Brunch 2015, surprise pizza party thanks to Sizzle Pie Portland Monthly Country Brunch 2015, Fried Egg I'm in Love brought a breakfast sandwich called Yolko Ono featuring house pork sausage with pesto served on toasted sourdough with an over medium fried egg and a sprinkle of parmesan Portland Monthly Country Brunch 2015, Tastebud Wood Fired Mini Bagels. It is a montrel style bage, and were either topped with fish or brisket. Shown here is brisket

Also, last year the Belmont Goats visited… this year, it was a docile miniature horse, <3 Squeakers <3 is so sweet!
Portland Monthly Country Brunch 2015 benefiting Zenger Farm had a docile miniature horse to say hi to

Zenger Farm is opening their Urban Grange in June this year, a new facility that will help this urban farm double its capacity and services, including summer camps, youth field trips, healthy eating workshops, and farmer trainings, and the new food business incubator program.

Which of the bloody marys or brunch bites sounded most interesting to you? If you are interested in any of the bloody marys, they are available at current and previous Bloody Mary Smackdown contenders, as well as other establishments below, until May 11! This includes:

Portland Monthly Country Brunch 2015, Brunch bite from The Sudra offered a healthy vegan option with Tofu Scramble and black rice porridge along with a Bloody Mary Smackdown entry from Urban Farmer of a Spicy Bell Pepper Bloody Mary with a hint of smoke and spice from the roasted peppers Portland Monthly Country Brunch 2015, Bloody Mary Smackdown entry from Raven and Rose of Full Bloody Irish. Blending the spiciness of chile pepper-vodka and a touch of nitro stout topped with a skewer that contains an Irish breakfast including potato and black and white pudding

See the Portland Monthly recap of the brunch here

I also mentioned that the Judge’s Choice winner was the bloody mary by David “Neon” Shenault from Raven and Rose. Well, on Sunday, May 24th, at 3PM Raven and Rose is having a cocktail class focused on brunch cocktails. The description reads

Some of the most delicious cocktails in existence are brunch classics – think Bloody Marys, Ramos gin fizzes, Mimosas, Irish coffees, Singapore Slings…. the list goes on and on.  Our resident bartenders extraodinaire, “Neon” Dave Shenaut & Estanislado “The Silver Fox” Orona, will share history, recipes, and methods of a few of their favorites as well as modern twists on the classics.

Email dshenaut at ravenandrosepdx.com or call Raven and Rose to reserve a place in the class at 503-222-ROSE (7673). The class price is $50 per person and if it is similar to the cocktail class I took previously at Raven and Rose, includes not only cocktail recipes and you tasting all the cocktails but also snacks. You must be 21+.

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