Fratelli for Portland Dining Month

June 10, 2013 by 6 Comments

A friend had recommended this Italian restaurant Fratelli just earlier this week, which I realized I had always passed by and been intrigued but then forgotten about! So when I looked at the list of Portland Dining Month restaurants and saw it on the list as well, I was happy to finally visit. Fratelli is right next to the more boisterous Oba, but I wanted to enjoy a more peaceful atmosphere and although tempted by the outside tables with sangria as I walked by, I stayed firm- and was well rewarded.

This intimate Pearl District restaurant has been serving regionally inspired Italian cuisine since 1998 and  features a simple and regional approach to Italian home cooking, with dishes that use seasonal and local ingredients from area farmers. I sat inside to enjoy the rustic atmosphere, but there were also some tables on the sidewalk which were a bit more lively as they were enjoying their happy hour.
Fratelli restaurant, simple Italian, Pearl district, rustic Italian

It was a warm 80 degree day, so I needed some refreshment first. They were great at refilling my pint sized water glass that I kept draining so I was never thirsty, and I also really was refreshed by their version of a Lemon Drop that uses Limoncello.
Fratelli restaurant, simple Italian, Pearl district, rustic Italian, Lemon Drop that uses Limoncello Fratelli restaurant, simple Italian, Pearl district, rustic Italian, Lemon Drop that uses Limoncello

The 3 courses they are offering for $29 for Portland Dining Month include

    • First Course
      Board of chicken liver mousse and seasonal pickled vegetables
      Fratelli restaurant, simple Italian, Pearl district, rustic Italian, Board of chicken liver mousse and seasonal pickled vegetables Fratelli restaurant, simple Italian, Pearl district, rustic Italian, Board of chicken liver mousse and seasonal pickled vegetables
      I know not everyone is a fan of terrines and pates, but I love this stuff, and ever since I have been enjoying it in Portland I have thought Portland is fortunate in that it offers the best charcuterie in the world
    • Second Course
      Smoked Mt. Shadow pork loin – French green lentils, preserved lemon
      Fratelli restaurant, simple Italian, Pearl district, rustic Italian, Portland, smoky rich Smoked Mt. Shadow pork loin with French green lentils, preserved lemon
      Fratelli restaurant, simple Italian, Pearl district, rustic Italian,Portland, smoky rich Smoked Mt. Shadow pork loin with French green lentils, preserved lemon
      I cannot emphasize how good this dish was, where there was a perfect balance between the taste of the perfectly cooked pork, the smoky flavor, and subtle seasonings and flavors and textures that were contributed with those lentils that were earthy but as comforting as a carb like rice or pasta.
  • Third Course
    Ginger shortbread cake – strawberry mousse, wild plum coulis
    Fratelli restaurant, simple Italian, Pearl district, rustic Italian, Ginger shortbread cake – strawberry mousse, wild plum coulis
    After that large second course, this was the perfect light bite to finish off the meal

Make your Portland Dining Month reservations via OpenTable so that Downtown Portland will also make a donation to the Oregon Food Bank!

Check out my other Portland Dining Month escapades: I ate at Quartet, Accanto, Urban Fondue, Fratelli, H50 out of my initial list!

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H50 for Portland Dining Month

June 7, 2013 by 5 Comments

H50 Bistro Bar, located the waterfront hotel of Hotel 50, was the first restaurant I’ve taken advantage of for the Portland Dining Month special of a 3 course dinner for $29. I haven’t been back for a couple years, and since then the executive chef (Nicholas Yanes) left and now a new executive chef Ron Baker is at the helms. I do like the location and hip modern atmosphere, so I gave it a try as my first Portland Dining month dinner.

If you happen to drive here, H50 and Hotel 50 generously offer FREE valet covered parking in the Hotel Fifty lot for up to two hours for H50 diners.

H50 Bistro Bar, Hotel 50 restaurant, Portland, waterfront restaurant H50 Bistro Bar, Hotel 50 restaurant, Portland, waterfront restaurant H50 Bistro Bar, Hotel 50 restaurant, Portland, waterfront restaurant H50 Bistro Bar, Hotel 50 restaurant, Portland, waterfront restaurant

Here, the options for the meals for Dining Month included

First course

  • chilled strawberry soup served with champagne ice, pistachios and mint OR
  • green salad served with basil, mint, shallots, balsamic vinaigrette and a ricotta crostini

Second course

  • braised brisket crepenette served with seasonal smoked vegetables, tellagio cheese and pickled breakfast radishes OR
  • fire brick-roasted half chicken served with moroccan spices, saffron hummus, grilled rapini and olive tapenade

Third course

  • frozen whiskey mousse served with caramelized banana mousse, banana chip and orange syrup

So I picked this out especially for the first and third course. And, here’s what I got…

I started out with the Cinnamon Blood  Orange Margarita, with H5O cinnamon anise tequila, orange liqueur, lime juice, orange juice, blood orange puree

cocktail, Cinnamon Blood Orange Margarita, with H5O cinnamon anise tequila, orange liqueur, lime juice, orange juice, blood orange pureeH50 Bistro Bar, Hotel 50 restaurant, Portland, waterfront restaurant

And then, the Portland Dining Month menu dinner. This was quite a meal, including the amuse bouche of Salt Cod Fritters with pickled pepper aioli, and even a sweet goodbye bite with the check.

H50 Bistro Bar, Hotel 50 restaurant, Portland, waterfront restaurant amuse bouche of Salt Cod Fritters with pickled pepper aioli, H50 Bistro Bar, Hotel 50 restaurant, Portland, waterfront restaurant amuse bouche of Salt Cod Fritters with pickled pepper aioli, H50 Bistro Bar, Hotel 50 restaurant, Portland, waterfront restaurant

The first course was even better than I had hoped, with the chilled strawberry soup served with champagne ice, pistachios and mint being such intense strawberry puree.
chilled strawberry soup served with champagne ice, pistachios and mint, H50 Bistro Bar, Hotel 50 restaurant, Portland, waterfront restaurant chilled strawberry soup served with champagne ice, pistachios and mint, H50 Bistro Bar, Hotel 50 restaurant, Portland, waterfront restaurant

I was blown away by the second course of the braised brisket crepenette, all that richness of the beef topped with pork belly and roasted cauliflower and tellagio cheese balanced by the slight bitterness of the greens and pickled radishes. It was much more than the menu description had promised. Usually you might expect a crepenette to be the size of a burger patty, or come as multiple meatballs, but this was serious – steak sized!
braised brisket crepenette served with seasonal smoked vegetables, tellagio cheese and pickled breakfast radishes, H50 Bistro Bar, Hotel 50 restaurant, Portland, waterfront restaurant braised brisket crepenette served with seasonal smoked vegetables, tellagio cheese and pickled breakfast radishes, H50 Bistro Bar, Hotel 50 restaurant, Portland, waterfront restaurant braised brisket crepenette served with seasonal smoked vegetables, tellagio cheese and pickled breakfast radishes, H50 Bistro Bar, Hotel 50 restaurant, Portland, waterfront restaurant

Meanwhile that frozen whiskey mousse served with caramelized banana mousse, banana chip and orange syrup, and bonus! also chocolate wafer, pistachio crumbles definitely had a strong current of whiskey flavor, but I appreciated all the various textures on the plate to play along with.
frozen whiskey mousse served with caramelized banana mousse, banana chip and orange syrup, chocolate tulle, pistachio crumbles, H50 Bistro Bar, Hotel 50 restaurant, Portland, waterfront restaurant frozen whiskey mousse served with caramelized banana mousse, banana chip and orange syrup, chocolate tulle, pistachio crumbles, H50 Bistro Bar, Hotel 50 restaurant, Portland, waterfront restaurant frozen whiskey mousse served with caramelized banana mousse, banana chip and orange syrup, chocolate tulle, pistachio crumbles, H50 Bistro Bar, Hotel 50 restaurant, Portland, waterfront restaurant extra sweet bite with the check, H50 Bistro Bar, Hotel 50 restaurant, Portland, waterfront restaurant

Make your Portland Dining Month reservations via OpenTable so that Downtown Portland will also make a donation to the Oregon Food Bank!

Check out my other Portland Dining Month escapades: I ate at Quartet, Accanto, Urban Fondue, Fratelli, H50 out of my initial list!

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Portland Dining Month 2013

June 1, 2013 by 4 Comments

Welcome to June, and the start of Dining Month, where you can go to 90 various restaurants in Portland and enjoy 3 courses for $29. You can check out the official Downtown Portland Dining Month website here to see those restaurants and sort by location, cuisine, or view the details of the 3 courses that will be offered. They will always have their regular menu as well, so not everyone at the table has to eat the $29 prix fixe.

Also keep in mind that if you make reservations using the online restaurant reservation system OpenTable (click the link to see the 68  participating restaurants that are also on OpenTable), not only can you earn points that you can eventually use to get restaurant gift certificates (good for any OpenTable participating restaurants), but a donation will also be made to the Oregon Food Bank so you can feed yourself and others.

I usually will pick restaurants based on food options in their 3 courses that sound good, and then look at their regular menu to see if it is a good deal. It never ends up being less than $29 to order them a la carte if available, but some dishes are special for Dining Month, or you are getting a tremendous value on the price. Some particular ones that stood out to me as a value and/or had offerings for my taste that I will see if I can visit (remember that the menus are subject to change by the restaurant at any time):

  • Clyde Common (downtown), whose main Second course is braised pork shoulder with farro, pearl onions, mushrooms. Usually their dinner entrees are already priced around $20 range so this is looking like a good deal, though beware that most of their seating is at communal tables if you are thinking of an intimate date night
  • Country Cat (SE Portland) has a Second course of Molasses- and hickory-smoked duck leg with toasted pecan and bacon spoonbread. Enough said. Reservations available on OpenTable.
  • Fratelli (Pearl), who starts with a First course that includes a board of chicken liver mousse and a main Second course of Smoked Mt. Shadow pork loin (which as a regular dish here usually runs $22 just by itself). Reservations available on OpenTable.
  • Genoa (SE Portland), with generous offerings of Guinea hen conserva, Cappellini with pancetta and broken egg, and third course of Braised elk shin! Another bargain since usually they have a 5 course prix fixe at $65 and you are getting more than half the courses at less than half the price. Reservations available on OpenTable.
  • Parish (Pearl) is tempting with their Second course of Creole duck gumbo followed up by either a Third course of strawberry red velvet cake layered with brown-butter frosting or Pecan pie, and ordering those two items along off their regular menu would probably already be at $25. Reservations available on OpenTable.
  • Departure (downtown), offering a duo of choices for each course: First course of Beet and mizuna salad with soy-cured egg, sesame vinaigrette, crispy seed cracker OR Chili spice shrimp with asparagus, black garlic, ginger miso, a Second Course of Steamed cod with ginger, scallion, chili, lime OR Marinated flank steak and avocado, red onion, pea shoot, mint, and a Third Dessert course of Rhubarb pâte de fruit and kalamansi sorbet with white chocolate puffed rice, raspberry OR Coconut milk chocolate bar with mocha ice cream, crystallized ginger, spiced popcorn. Don’t they ALL sound good, and the atmosphere here is very trendy cool. Reservations available on OpenTable.
  • Gracie’s Restaurant (downtown) has a lot of choices, with 10 options for the First course appetizer, 8 options for Second course main, and 5 options to choose from for Third course dessert. Reservations available on OpenTable.
  • Similarly, Tabla (NE Portland) also is offering quite the bevy of choices, with 5 options for each course, with the Second choice options including their beautiful homemade pastas, either tajarin or ravioli, among others. Not surprised to see them participating because they always offer a make your own 3 courses for $30 option as part of their menu. I covet their homemade pasta so I’m listing them anyway. Reservations available on OpenTable.
  • H50 (Waterfront) has an intriguing selection for their 3, including a choice for Chilled strawberry soup with Champagne ice, pistachios and mint for their First Course, two choices also for their main Second course (Braised brisket crepenette or Fire brick-roasted half chicken),  and a Third course dessert of Frozen whiskey mousse. Reservations available on OpenTable.
  • Lincoln Restaurant (North Portland) has a First course that includes Watercress with pickled sultanas, crispy pig ears and bacon, and a Second course of Hanger steak with blue-cheese butter. Since their entrees are normally $20 and up, this is a great value to dine here with this $29 prix fixe. Reservations available on OpenTable.
  • Wildwood (Northwest Portland) combines classic with modern twist- their Second course main includes an option for Green curry lamb ribs. I love Wildwood- I often will direct visitors to Portland here as one of their stops to really experience Northwest cuisine.
  • If you haven’t been to Imperial (downtown) yet to try Vitaly Paley’s latest place, go now and enjoy a well priced 3 courses that boasts Carlton Farms smoked pork loin for the Second main course. Or, hit up Paley’s Place (NW Portland) where the main is a Grilled pork loin.  Based on their regular menu prices, another great value to visit here. Reservations available on OpenTable.
  • Relative newcomer Quartet (Waterfront) is also participating, so you can treat yourself to the views as well as four choices for the Second main dish that covers all the categories- vegetarian, chicken, fish, or beef. Usually an entree along is going to be more than the $29 3 courses you can get for June, so come get your fancy fine dining at an affordable price while it lasts! Reservations available on OpenTable.
  • For something really different, visit Urban Fondue and have a cheese fondue, broth fondue with meat/seafood options, and a chocolate dessert fondue. Reservations available on OpenTable.

Yeah, I only picked 15 restaurants, that’s all! Other options include hot restaurants like Aviary, Biwa, Oven and Shaker, Riffle NW, Smallwares, St Jack, and classics like Ruth’s Chris, Ringside, and Salty’s. Check it out and enjoy June!

Check out my other Portland Dining Month escapades: I ate at Quartet, Accanto, Urban Fondue, Fratelli, H50 out of my initial list!

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Class of ’88 Imperial Smoked Porter Tasting Party

May 22, 2013 by 4 Comments

On this past Monday, Deschutes Brewery Portland Public House (in the Pearl District) had a “Class of ’88 Imperial Smoked Porter Tasting Party”. This was a special addition to their menu that day from 5-8pm where they had a special “flights and small bites in celebration of the release of our next Class of ’88 Collaboration with Great Lakes Brewing Company. This Imperial Smoked Porter is delicious and you will love the porter flight we’ve set up just for this event. Pair Imperial Smoked Porter, Black Butte XXIV and Black Butte Porter with pub inspired specialty appetizers and you can’t go wrong. Cheers to Porters and we hope to see you down here!”

Class of ’88 Flights & Small Bites included a trio of pairs. This included

  • a pairing the Black Butte Porter with a crispy chipotle baby back rib;
  • Black Butte XXIV Nitro with beer nuts and Mt  Townsend Campfire cheese (a jack cheese with alder and applewood smoke);
  • and the Class of ’88 Smoked Imperial Porter with a chocolate porter cube cake

Deschutes Brewery Portland Class of '88 Flights Small Bites Imperial Smoked Porter, Black Butte XXIV and Black Butte Porter with crispy chipotle baby back rib beer nuts and Mt  Townsend Campfire cheese chocolate porter cube cake Deschutes Brewery Portland Class of '88 Flights Small Bites Imperial Smoked Porter, Black Butte XXIV and Black Butte Porter with crispy chipotle baby back rib beer nuts and Mt  Townsend Campfire cheese chocolate porter cube cake

This Class of ’88 Collaboration is their second release of the series for this year. A bit of backstory: the Class of ’88 series of brews is going to be released throughout 2013, and is Deschutes Brewery working with four other craft breweries also founded in 1988 (North Coast Brewing Co., Rogue Ales, Goose Island Beer Co., and Great Lakes Brewing Co.) to create a selection of commemorative beers to celebrate their shared 25th anniversary. Thus the Class of ’88!

The first beer was a trio of commemorative beers in the Barley Wine style at the end of March, brewed with Rogue and North Coast, and each of the three brewers traveled to each brewery to collaborate and each brewery then released their interpretation. Obviously this second one is a Smoked Imperial Porter style. Both are in draft and in limited edition 22-ounce bottles. Next on the list is a collaboration with Goose Island that is supposed to be a Belgian-Style Strong Golden Ale- you can find out some more details here as reported by the New School blog. In fact, it was their review of this smoked imperial porter that solidified my decision to check out this flight, since I had previously had the 2 other beers.

The Deschutes  Black Butte Porter is always a dependable beer- approachable, even if you are not a porter lover like myself. In this case, paired with the crispy chipotle baby back rib, it really became a soothing cleanser for the spicy tangy kick of the rib, providing relief like having a refreshing mango lassi sip while enjoying a curry, both cooling and complementing.

Next, the Black Butte XXIV on Nitro was smooth with a hint of sweetness, and while the sweet nuts raised the profile of with crumbly sugared sweetness and added nuttiness, the cheese was my favorite here by providing a buttery slight smoke slight pepper hint.

Deschutes Brewery Portland Class of '88 Flights Small Bites Imperial Smoked Porter, Black Butte XXIV and Black Butte Porter with crispy chipotle baby back rib beer nuts and Mt  Townsend Campfire cheese chocolate porter cube cake

Finally, I am kicking myself for not even thinking to check to see if they had bottles of the Class of ’88 Imperial Smoked Porter available. This smoky chocolate goodness balanced sweet and bitter with a woodfire smoke at the end, and that chocolate porter cube cake had me taking the tiniest of bites and licking frosting off my fingers over and over. I don’t often get dessert, and clearly I have been missing out here at the Deschutes Portland Public House. If you see this beer, GET IT!

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Photo Retrospective: Eat Mobile 2013

May 11, 2013 by 5 Comments

Eat Mobile 2013 on April 27 was the sixth annual food cart festival event, a one price but then all you can sample (but to respect the individual cart owners, one taste per cart) event for charity, sponsored by Willamette Week and OMSI, among others (for instance, I totally covet the waxy chapstick that Yelp offers, and this is why I always lean towards Vitamin Water for flavored waters). With 50 carts participating, even a small bite from each is more than filling. The general admission tickets are a steal for such a meal at $20, but since they sell a few thousand tickets, you should expect the lines… or do as I always do every year, buy the $50 pre-tasting tickets for early entrance for an hour along with complimentary beverages from Pabst Blue Ribbon and Bota Box and move fast!

I always find this worthwhile, and have it marked on my calendar every year as a must do event. I have attended previously as evidenced by my previous blog posts in 2012, in 2011 (which also included opportunities to purchase tickets for a special Friday food cart tour and a Saturday food cart tour I also participated) in conjunction with Forktown Food Tours, and in 2010. As many of you know, I don’t own a car so rely on walking or public transit which means I don’t too far (aka across the river) for unknown food explorations, and working full time in Beaverton means I miss many food cart hours that cater to lunch (sorry the after drinking/dancing late night is too late for me!). So this event is always an exciting way to be introduced to what is out there in food carts for me.

My personal picks for favorites among the tastes I had this year included…

The beautiful taste and design of Cheese & Crack‘s adorable little setup that advertised their cart wares (Portland’s second cheese food cart!) during the festival in a rustic charming way, and their taste was mapped out expertly and presented gorgeously. Cheese & Crack’s taste was Castelvetrano olive mousse, Cana De Oveja cheese, pork terrine, and a chocolate filbert ganache with rock salt all served on a handmade special edition Rustic Butter Cracker. No surprise they won the Eat Mobile 2013 Style Award.
Eat Mobile 2013 food cart festival Willamette Week Portland Cheese & Crack, cheese cart Eat Mobile 2013 food cart festival Willamette Week Portland Cheese & Crack, cheese cart Eat Mobile 2013 food cart festival Willamette Week Portland Cheese & Crack, cheese cart

Judge’s Choice award winner La Sangucheria with their empanadas, fried fresh and worth waiting in line for. Though since I paid extra for the pre-tasting (totally worth it because if you come with the larger crowd you will inevitably spend a lot of time waiting in lines), the line was only maybe a handful of people, and later I returned and they had gotten into a better rhythm and had more laid out- though once the regular crowd of you know, thousands came in, there is no avoiding being in the weeds.
Eat Mobile 2013 food cart festival Willamette Week La Sangucheria Food Truck empanadas Eat Mobile 2013 food cart festival Willamette Week La Sangucheria Food Truck empanadas Eat Mobile 2013 food cart festival Willamette Week La Sangucheria Food Truck empanadas Eat Mobile 2013 food cart festival Willamette Week La Sangucheria Food Truck empanadas

Hungry Heart Cupcakes, where I turned away from the obvious choice of the “Sweet n Salty” cupcakes with creamy peanut butter frosting and Carlton Farms applewood smoked bacon to reward myself with the incredible apple panna cotta with hard cider caramel and browned butter blondies. I was surprised they didn’t win people’s choice with their sweet but savory treats.
Eat Mobile 2013 food cart festival Willamette Week Hungry Heart Cupcakes apple panna cotta with hard cider caramel and browned butter blondies tastes Portland Eat Mobile 2013 food cart festival Willamette Week Hungry Heart Cupcakes tastes Portland  Eat Mobile 2013 food cart festival Willamette Week Hungry Heart Cupcakes tastes Portland bacon cupcakes Eat Mobile 2013 food cart festival Willamette Week Hungry Heart Cupcakes tastes Portland bacon cupcakes Eat Mobile 2013 food cart festival Willamette Week Hungry Heart Cupcakes tastes Portland Eat Mobile 2013 food cart festival Willamette Week Hungry Heart Cupcakes tastes Portland

But I did understand why People’s Choice award winner Garcelon’s Soup & Grilled Cheese did get votes, as the spicy crab chowder was complex in flavor and was so comforting.
Eat Mobile 2013 food cart festival Willamette Week Portland Garcelon's Soup & Grilled Cheese spicy crab chowder Eat Mobile 2013 food cart festival Willamette Week Portland Garcelon's Soup & Grilled Cheese spicy crab chowder

I liked the taste from Gamila, offering Moroccan American Cuisine, I appreciated the layering of all the flavors of sweet, salty, savory, even hints of sour, and the warm chicken with the cool sauces.
Eat Mobile 2013 food cart festival Willamette Week Portland Gamila Moroccan American Cuisine Eat Mobile 2013 food cart festival Willamette Week Portland Gamila Moroccan American Cuisine

I appreciated Moberi and their super refreshing smoothies powered by bikes, and the aromas in the air that wafted from Bora Bora’s grilled chicken. I couldn’t find a website for Bora Bora so this Portland Food.org forum thread will have to suffice for you to find out more.
Eat Mobile 2013 food cart festival Willamette Week Moberi Smoothies Portland Eat Mobile 2013 food cart festival Willamette Week Moberi Smoothies Portland Eat Mobile 2013 food cart festival Willamette Week Bora Bora's grilled chicken Portland Eat Mobile 2013 food cart festival Willamette Week Bora Bora's grilled chicken Portland

Another sweet temptation was Sugar Shop and their delectable goodies of salted caramel gooey stuffed brownies, molasses spiced cookies, and red velvet cake with cream cheese icing. Also, they had the cutest aprons!
Eat Mobile 2013 food cart festival Willamette Week Sugar Shop Eat Mobile 2013 food cart festival Willamette Week Sugar Shop Eat Mobile 2013 food cart festival Willamette Week Sugar Shop

I waited in line to finish all my tastes with ice cream scoops from Scoop and Fifty Licks. I can’t decide between you two, I love you both. At Fifty Licks I had the toasted milk ice cream, while at Scoop I had both the Salted Caramel and the Bourbon Buttered Pecan at Scoop. Sorry, you were too good to only have one taste.
Eat Mobile 2013 food cart festival Willamette Week Fifty Licks toasted milk ice cream Eat Mobile 2013 food cart festival Willamette Week Scoop Salted Caramel and the Bourbon Buttered Pecan ice cream Eat Mobile 2013 food cart festival Willamette Week Scoop Salted Caramel and the Bourbon Buttered Pecan ice cream Eat Mobile 2013 food cart festival Willamette Week Scoop Salted Caramel and the Bourbon Buttered Pecan ice cream Eat Mobile 2013 food cart festival Willamette Week Scoop Salted Caramel and the Bourbon Buttered Pecan ice cream

More photos of the bounty of this food cart festival: Ramy’s Lamb Shack with gyros and baklava, Popcorn Publishers and kettle corn, PDX 671 offering tastes of Guam, Creperie Du Lys and their buckwheat crepes, a Lettuce Wrap taste from Kesone Asian Fusion, J Mo’s Sandwich Shack offering meatballs or pulled pork tastes, Pizza Contadino with handmade sourdough crust, Fuego Portland Burritos and Bowls wisely decided to give tastes of burrito bowls, and Thrive Pacific NW gave me a chance for a healthy sustainable taste!

Eat Mobile 2013 food cart festival Willamette Week Ramy's Lamb Shack tastes Portland Eat Mobile 2013 food cart festival Willamette Week Ramy's Lamb Shack tastes Portland Eat Mobile 2013 food cart festival Willamette Week Popcorn Publishers kettle corn Portland Eat Mobile 2013 food cart festival Willamette Week Popcorn Publishers kettle corn Portland Eat Mobile 2013 food cart festival Willamette Week PDX 671 representing Guam tastes Portland Eat Mobile 2013 food cart festival Willamette Week PDX 671 representing Guam tastes Portland Eat Mobile 2013 food cart festival Willamette Week Creperie Du Lys Portland Eat Mobile 2013 food cart festival Willamette Week Kesone Asian Fusion Eat Mobile 2013 food cart festival Willamette Week J Mo's Sandwich Shack, offering meatballs or pulled pork tastes Portland Eat Mobile 2013 food cart festival Willamette Week J Mo's Sandwich Shack, offering meatballs or pulled pork tastes Portland Eat Mobile 2013 food cart festival Willamette Week Fuego Portland Eat Mobile 2013 food cart festival Willamette Week Fuego Portland Eat Mobile 2013 food cart festival Willamette Week Thrive Pacific NW taste Portland

Chez Dodo and a taste of Mauritian Paradise with this deconstructed samosa, Frank-N-Stein is rocking a little red cart, Gaufre Gourmet and their lil liege waffles you choice of a sweet or savory taste (seriously, check out their websites, it is the best I have seen for a Portland food cart, with food porntastic photos of all their menu items!).

Eat Mobile 2013 food cart festival Willamette Week Chez Dodo and a taste of Mauritian Paradise with his deconstructed samosa Portland Eat Mobile 2013 food cart festival Willamette Week Chez Dodo and a taste of Mauritian Paradise with his deconstructed samosa Portland Eat Mobile 2013 food cart festival Willamette Week Frank N Stein Portland Eat Mobile 2013 food cart festival Willamette Week Frank N Stein Portland Eat Mobile 2013 food cart festival Willamette Week Gaufre Gourmet Eat Mobile 2013 food cart festival Willamette Week Gaufre Gourmet Eat Mobile 2013 food cart festival Willamette Week Gaufre Gourmet Eat Mobile 2013 food cart festival Willamette Week Gaufre Gourmet

Happy Flower Food Company offered cute little Hummingbird Cake with bananas, pineapple, pecans, cream cheese frosting, I was introduced to the interesting blend of crunch and Indian spices from Masala Pop, Hawaii was cheerfully represented by 808 Grinds and their 808 fried chicken, the Bunk Truck (the mobile truck version of Bunk Sandwiches) gave generous portions of the Cubano sandwich, Taco Pedaler managed making fresh tacos while also offering a chips and salsa bar, Gonzo was rocking some intense sauces with their chickpea fries, and Snoop helped pimp out So Cold Shaved Ice.

It was such an buffet of riches. During the evening, DJ DMoe Funk made waiting so much more fun by giving us music to dance in line or groove to. There was also a culinary stage with presentations of food demonstrations and food science sponsored by Whole Foods and OMSI but I needed to lie down to digest… well at least, after walking briskly back home (I also walked from home to OMSI/Eat Mobile… though I don’t think that burned nearly enough calories to counter what I sampled!)

Eat Mobile 2013 food cart festival Willamette Week Happy Flower Food Company Hummingbird Cake with bananas, pineapple, pecans, cream cheese frosting Eat Mobile 2013 food cart festival Willamette Week Masala Pop Indian spiced kettle corn popcorn Eat Mobile 2013 food cart festival Willamette Week 808 Grinds Eat Mobile 2013 food cart festival Willamette Week 808 Grinds Eat Mobile 2013 food cart festival Willamette Week Bunk Truck Sandwiches Cubano sandwich Eat Mobile 2013 food cart festival Willamette Week Taco Pedaler Eat Mobile 2013 food cart festival Willamette Week Taco Pedaler Eat Mobile 2013 food cart festival Willamette Week Taco Pedaler Eat Mobile 2013 food cart festival Willamette Week Gonzo food cart Eat Mobile 2013 food cart festival Willamette Week Gonzo food cart Eat Mobile 2013 food cart festival Willamette Week So Cold Shaved Ice Snoop Eat Mobile 2013 food cart festival Willamette Week So Cold Shaved Ice Snoop

If any of these pictures intrigues you, please go out and support your local entrepreneurs and visit these food carts! These local businesses work hard to participate in this event and everyday in their food cart (mobile or not), show them that you appreciated the exposure they had at Eat Mobile and give them your money and get some yummy food! You can look up any of these food carts at Food Carts Portland to see what food carts may be in your area and what their menus might offer, and look up reviews and more photos on Yelp Portland and reviews also at Willamette Week.

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