Han Oak Dinner

November 11, 2016 by 1 Comment

Earlier this year, Peter Cho transformed a hidden space between The Ocean microrestaurants and Providore Fine Foods store into a prix fixe restaurant Han Oak. They are only open a few days a week and are reservation only. I’ve covered their Sundays only brunch before which provide you with a tray of multiple goodies so you only have to worry about your beverages and everything else is set. This time, I wanted to show you a Han Oak Dinner.

Head this way towards the brown/orange doors to enter the Han Oak space
The door to the secret garden of Han Oak – it’ll be to your right through a huge tall door after this. Of course when you visit for dinner it will be dark – this photo is from the day. Look for it between the doors of Pie Spot and 24th ad Meatballs on NE 24th between Sandy and Glisan

The seating is communal (unless you have a big party that takes up a whole table…) either at communal tables with benches on the main floor or up a few steps by the counter and high backed stools overlooking the open kitchen.

The Han Oak Dinner is by reservation only Fri and Sat night with seatings at various time 6 – 9 PM. They offer 3 courses for $35 plus any additional drinks and dishes you can order a la carte.
Han Oak Dinner, by reservation only Fri and Sat night 3 courses for $35 and Bo Ssam with additional snacks and drinks extra and a la carte Han Oak Dinner, by reservation only Fri and Sat night 3 courses for $35 and Bo Ssam with additional snacks and drinks extra and a la carte

You will already have a menu at your seat – peruse to see what additional dishes you want to try. I always get the Soondae, or blood cake here because I love how they serve it in a square that is crispy on the outside and the grains are tightly packed and dense, here topped with a big duck egg. Maybe it sounds scary, but its like a dense meat version of a potato cake.
Han Oak dinner service snack of blood cake: soondae, duck fat fried egg Han Oak dinner service snack of blood cake: soondae, duck fat fried egg

I also highly recommend the ddukboki, a chewy (almost like long gnocchi sized that is the texture of al dente pasta) dish of rice cakes in a gravy with bulgogi (marinated tender thin slices of beef), padron peppers and onions.
Han Oak dinner service snack of ddukboki: rice cake, bulgogi, padron peppers and onions

Meanwhile Mama Cho is hand making those pork and chive dumplings in a black vinegar broth with ginger. If you need more vegetables, there’s another option in the snacks, a korean fried cauliflower with spicy gochujang and tamarind glaze (a bit of sweet and sour and sticky).
Mama Cho making pork and chive dumplings for Han Oak dinner by hand Mama Cho making pork and chive dumplings for Han Oak dinner by hand

They start you off with Banchan – small side dishes of food that are accompaniments during the first and second course. They inevitably include a little spicy sour kimchis (cabbage, cucumber, radish, etc.) and seasoned vegetables of some sort. You eat from the various dishes in between and even with your savory dishes.
Han Oak two snacks of ddukboki: rice cake, bulgogi, padron peppers and onions and of blood cake: soondae, duck fat fried egg along with Banchan

During my visit, the banchan included four dishes

  • napa cabbage and daikon kimchee and cucumber and radish quick-chi
    Han Oak Dinner Banchan of napa cabbage and daikon kimchee and cucumber and radish quick-chi
  • wilted bitter greens with oyster mushrooms, whipped tofu, tsuyu, and bonito
    Han Oak Dinner Banchan of wilted bitter greens with oyster mushrooms, whipped tofu, tsuyu, and bonito
  • roasted carrots, delicata squash, cress, toasted seeds and rice
    Han Oak Dinner Banchan of roasted carrots, delicata squash, cress, toasted seeds and rice
  • sweet and sour new potatoes
    Han Oak Dinner Banchan of sweet and sour new potatoes

Starter of Kalgooksu, hand cut wheat noodles in an egg drop chicken broth with poached chicken, scallion soy dressing, and nori. You can see in the kitchen the noodles being created and cut fresh!
Han Oak starter of Kalgooksu, hand cut wheat noodles which are made fresh as you can see just looking at the kitchen Han Oak starter of Kalgooksu, hand cut wheat noodles in an egg drop chicken broth with poached chicken, scallion soy dressing, nori
Again, don’t feel compelled to necessarily finish off all your banchan – I like having the kimchee especially as a bit of a palate cleanser between bites of the ssam. And oh, that delicious ssam. You will get two meats as part of your ssam, which is a course of meat and stuff you wrap either in greens or noodle sheets. One will be the Ember Smoked Hanger Steak with lettuces, perilla, chrysanthemum, cabbage slaw, and ssam-jang. Then there is also the Koji Marinated Slow Roasted Pork Belly and Coppa with rice noodle sheets, pickled daikon, and scallion salad. Don’t make me choose which ssam is better because they are both incredible in different ways.
Han Oak Dinner Ssam course with Ember Smoked Hanger Steak with lettuces, perilla, chrysanthemum, cabbage slaw, and ssam-jang and then Koji Marinated Slow Roasted Pork Belly and Coppa with rice noodle sheets, pickled daikon, and scallion salad Han Oak Dinner Ssam course with Ember Smoked Hanger Steak with lettuces, perilla, chrysanthemum, cabbage slaw, and ssam-jang and then Koji Marinated Slow Roasted Pork Belly and Coppa with rice noodle sheets, pickled daikon, and scallion salad Han Oak Dinner Ssam course with Ember Smoked Hanger Steak with lettuces, perilla, chrysanthemum, cabbage slaw, and ssam-jang Han Oak Dinner Ssam course with Koji Marinated Slow Roasted Pork Belly and Coppa with rice noodle sheets, pickled daikon, and scallion salad

The dessert course is the one that seems like it varies, unlike the ssam, sides, and general format of the banchan – for this time it was chilled fruit on ice, the fruit here was Rubinette apples, Crimson Crisp, 20th Century Asian Pears.
Han Oak dinner dessert course of chilled fruit on ice with Rubinette apples, Crimson Crisp, 20th Century Asian Pears

There are multiple beverages you can choose from varying from the exquisite cocktails curated by Michele Ruocco (ok I’m biased here), but also great wine and beer and non alcoholic drinks. The cocktails change seasonally and probably change the most if you return for multiple visits. For instance, there’s the cocktail Seoul Structure with gin, cucumber, celery, lime, togarashi
Han Oak cocktail Seoul Structure curated by Michele Ruocco: gin, cucumber, celery, lime, togarashi Han Oak cocktail Seoul Structure curated by Michele Ruocco: gin, cucumber, celery, lime, togarashi

Another option was this cocktail Gone ‘Til November created with brandy pear, cinnamon, ginger, brown sugar, served warm.
Han Oak dinner cocktail Gone 'Til November: brandy pear, cinnamon, ginger, brown sugar, served warm along with two snacks of ddukboki: rice cake, bulgogi, padron peppers and onions and of blood cake: soondae, duck fat fried egg

This dinner is sooo good – with my favorite parts being the snacks, ssam, and cocktails. I would definitely recommend for a full dinner experience you need to order a snack for every 2 people – I saw the dumplings and rice cakes particularly as easy wins for any dining party. Have you had ssam before, what catches your eye during this Han Oak dinner?

Han Oak Menu, Reviews, Photos, Location and Info - Zomato

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Food at Saraveza

November 7, 2016 by 1 Comment

Have you been to Saraveza before? The name comes from the owner, Sarah Pederson (yes! This is a woman owned bar!) and the spanish word for beer (cerveza). This beer bar in North Portland with ten rotating taps and literally a couple hundred beers by the bottle has been a mecca of Oregon beer and Midwest hospitality and community since 2008. For their 8th anniversary, Saraveza gave itself and us as its patrons a birthday present of an updated menu that now takes advantage of a new deep fryer! Here’s a closer look at Saraveza and the food at Saraveza.
Front of Saraveza at 1004 N. Killingsworth St, Portland, OR Beer at Saraveza at 1004 N. Killingsworth St, Portland, OR
Second photo above of beer glass courtesy of Saraveza, all other photos on this blog post are mine

When you walk through that door, you immediately feel a bit like you’re in a beer museum with all the retro beer paraphernalia all along the walls. That, and you’ll notice the large cooler areas of all the beer bottles which are grouped by type. I always check first in their “New and Seasonal” section and the “Cellar and Vintage” but if you are feeling like an IPA, stout, or sour they have sections for you too.
When you walk through that door of Saraveza, you immediately feel a bit like you're in a beer museum with all the retro beer paraphernalia all along the walls and the brightly lit coolers of their literally hundreds of beer by the bottle in addition to their 10 rotating taps When you walk through that door of Saraveza, you immediately feel a bit like you're in a beer museum with all the retro beer paraphernalia all along the walls and the brightly lit coolers of their literally hundreds of beer by the bottle in addition to their 10 rotating tapsWhen you walk through that door of Saraveza, you immediately feel a bit like you're in a beer museum with all the retro beer paraphernalia all along the walls and the brightly lit coolers of their literally hundreds of beer by the bottle in addition to their 10 rotating taps

If you want to drink beer from a bottle, select one and bring it right to where the Schlitz hand is pointing where they’ll open it up and give you glassware. Or, approach the bar to read the chalkboard beer menu of the ten rotating taps. One of the beers is always their light sessionable house beer of Breakside Wisco Tavern Beer.
When you walk through that door of Saraveza, you immediately feel a bit like you're in a beer museum with all the retro beer paraphernalia all along the walls and the brightly lit coolers of their literally hundreds of beer by the bottle in addition to their 10 rotating taps When you walk through that door of Saraveza, you immediately feel a bit like you're in a beer museum with all the retro beer paraphernalia all along the walls and the brightly lit coolers of their literally hundreds of beer by the bottle in addition to their 10 rotating taps

The walls are covered with the vintage beer goodies on the walls all around the booths, on the way to the bathroom and even inside the restrooms. You’ll notice here and there a nod to Sara’s Wisconsin roots and how Saraveza is a Packers Bar. The beer capped patterned tables double as a game to see if you can recognize where all the beer caps come from. Believe it or not, this is actually less stuff on display then used to be there: it looks like they curated it slightly more than before to help the pieces stand out more.
When you walk through that door of Saraveza, you immediately feel a bit like you're in a beer museum with all the retro beer paraphernalia all along the wallsHopefully on your visit to Saraveza you will find a happy medium between the two art pieces on the upper left - the guy in the corner who has possibly had too much and the super cheerful guy with all the food and making sure you don't forget beer...   When you walk through that door of Saraveza, you immediately feel a bit like you're in a beer museum with all the retro beer paraphernalia all along the walls even on the way to the restrooms -one portion is a nod to owner Sarah's Wisconsin upbringing and how this is a Packers bar When you walk through that door of Saraveza, you immediately feel a bit like you're in a beer museum with all the retro beer paraphernalia all along the walls even on the way to the restrooms -one portion is a nod to owner Sarah's Wisconsin upbringing and how this is a Packers bar When you walk through that door of Saraveza, you immediately feel a bit like you're in a beer museum with all the retro beer paraphernalia all along the walls, including even in the bathroom

Ok, let’s get to the food. Don’t miss one of the biggest reasons the fryer made it into the Saraveza kitchen: fried cheese curds. These are lightly battered so that the dough is not too thick and the cheese a perfect melted gooeyness. Cheese is always a perfect pairing with beer, as is fried food, so this is the best of both worlds!
Example Food at Saraveza <strong>Fried Cheese Curds</strong>, a perfect pairing with beer every time Example Food at Saraveza Fried Cheese Curds, a perfect pairing with beer every time Example Food at Saraveza Fried Cheese Curds, a perfect pairing with beer every time Example Food at Saraveza Fried Cheese Curds, a perfect pairing with beer every time

Another new appetizer to go with your beer making use of that new deep fryer are their fried oysters with remoulade. You can get this in sandwich form via from their main section a Fried Oyster Po’ Boy that adds to the remoulade also iceberg, tomato, and crystal hot sauce.
Example Food at Saraveza fried oysters with remoulade Example Food at Saraveza fried oysters with remoulade

I really liked their starter (ok, second place after the curds) of the  lamb meatballs with tomato sauce, yogurt, and sunny egg because of the rich flavors in the meatballs balanced by that yogurt.
Example Food at Saraveza lamb meatballs with tomato sauce, yogurt, and sunny egg Example Food at Saraveza lamb meatballs with tomato sauce, yogurt, and sunny egg

For a healthier option but still with flavor punch to go well with beer, check out the Radicchio salad with sherry dressing, Parmesan, olive, and breadcrumb (I think their best salad). Or for a smaller portion for one person, the Butter lettuce salad with green goddess dressing, soft boiled egg, bacon, and red onion pickle. There’s also a Mixed Greens salad with candied hazelnuts, chevre, and champagne vinaigrette.
Example Food at Saraveza Radicchio salad with sherry dressing, Parmesan, olive, and breadcrumb Example Food at Saraveza Butter lettuce salad with green goddess dressing, soft boiled egg, bacon, and red onion pickle

A main dish option if you’re looking for dinner is they now offer a buttermilk fried chicken with mashed potatoes and braised chard and tarragon gravy. It’s at the expense of the mac and cheese which is no longer on their menu, but I think it’s a fair trade in terms of swapping that comfort dish for this one since there’s so many mac and cheeses on brewpub menus but not everyone can offer fried chicken with mashed, and this is a more filling comfort dish.
Example Food at Saraveza buttermilk fried chicken with mashed potatoes and braised chard and tarragon gravy Example Food at Saraveza buttermilk fried chicken with mashed potatoes and braised chard and tarragon gravy

Also new are Manila Clams with house bacon, herbs, beer, cream and baguette (another always perfect beer and food pairing besides cheese). Or fancy it up with Bavette Steak with celery root puree, broccoli rabe, cipollino onion and demi glaze. Or keep it casual with your beef and beer with this Smoked Brisket Sandwich with pimento cheese, red onion pickle, and arugula. Look at that big piece of brisket sticking out of the sandwich! Usually it comes with your choice of a salad or potato salad but I passed on both to enjoy the side snack of Potato Melt with cheddar, scallion and ranch dressing which are a little reminiscent of thick cut wedge potatoes.
Example Food at Saraveza Smoked Brisket Sandwich with pimento cheese, red onion pickle, and arugula Example Food at Saraveza Smoked Brisket Sandwich with pimento cheese, red onion pickle, and arugula Example Food at Saraveza Smoked Brisket Sandwich with pimento cheese, red onion pickle, and arugula Saraveza appetizer of Potato Melt with cheddar, scallion and ranch dressing

Don’t worry, they still have their classic trademark pasties that they have been serving since they opened. The meat pie of the Pasty of the Day has fillings which vary based on the day, this one happens to be ham and cheese.
Example Food at Saraveza trademark pasty, a meat pie of which fillings vary based on the day (this was ham and cheese) Example Food at Saraveza trademark pasty, a meat pie of which fillings vary based on the day (this was ham and cheese)

Although not listed on the menu, they still have their goblet of Chex Mix if you ask nicely. Other classics from their original menu still here are their boards of cheese, charcuterie or smoked trout and their appetizers of pickled eggs, deviled eggs, soft pretzels, pickle plate, and soup of the day (a great pairing with the pasty of the day for a meal). On the mains section of the menu the Bratwurst survives served with potato salad and sauerkraut.

Thankfully they have more for vegetarians and vegans now with additions to the menu of a vegetable section that includes for instance broccoli rabe or roasted cauliflower, now the ho hum hummus has been replaced by a more hearty Vegan Bowl with delicata squash, cauliflower, chard, and quinoa.

If you sit at a booth, here’s how to read the Saraveza printed beer menu (which represents what is on the chalkboard above the bar only – you have to visit the coolers to see the bottles. You can order whatever is listed on the left side in the column for On Tap, unless it’s crossed out and there’s an arrow showing what in the On Deck column has replaced it on tap.
If you sit at a booth, here's how to read the Saraveza printed beer menu (which represents what is on the chalkboard above the bar only - you have to visit the coolers to see the bottles. You can order whatever is listed on the left side in the column for On Tap, unless it's crossed out and there's an arrow showing what in the On Deck column has replaced it on tap. If you sit at a booth, here's how to read the Saraveza printed beer menu (which represents what is on the chalkboard above the bar only - you have to visit the coolers to see the bottles. You can order whatever is listed on the left side in the column for On Tap, unless it's crossed out and there's an arrow showing what in the On Deck column has replaced it on tap.

Besides going to visit soon to try the new menu and latest beers, you might also consider going specifically on this upcoming Saturday November 12. That’s because Saraveza is hosting one if its many special beer events, and this one is Fire and Brimstone 2016. All day on November 12, Fire and Brimstone festival means Saraveza will be offering ten specially curated beers that contain smoke, chili, or are both smoky and spicy! You will be able to order full pours or 5 ounce pours of the beers. I’ve attended this festival for multiple years and it’s among my top five favorite all year in Portland.

For the festival they will bring back their special edition “Smokin’ Bamberg Onion Plate”, a traditional Rauch beer meal served with Schlenkerla smoked beers. The dish is composed of Bamburg Onion filled with pork braised in Aecht Schlenkerla Urbock beer and served with mashed potatoes w/ Rauchbier gravy. Ok, it may not be the most beautiful plate, but it is a wonderful mouthful of smokey savoryness with a bit of creaminess from the gravy and crunch from the onion that pairs so well with the beers of this festival.

Saraveza's Flight of Five Chili and Smoked Beers for Fire & Brimstone... Burnside Sweet Heat always glows in the glass it seems (front right) Saraveza Fire & Brimstone 2012 food pairing of the Smokin' Bamberg Onion Plate, a traditional Rauch beer meal, that consisted of a Bamburg Onion, Mashed Potatoes w/ Schlenkerla gravy, salad, side of vegetables and a Sugar Pimp Peach-chili dessert
Photos of what I had at a previous Fire and Brimstone year

You might also consider checking out their event calendar not only for other beer events, but also for when you might walk in and the whole bar is full of patrons in green and gold. Other events are when they host live music (first Sunday every month) and every Tuesday is Geeks Who Drink Quiz night in their event space the Bad Habit Room next door.

Saraveza is located at 1004 N Killingsworth St (an easy 5 block walk from the yellow line N Killingsworth Max station) and open everyday 11am to midnight.

Have you heard of Saraveza before, did anything I mention pique your interest?

Saraveza Menu, Reviews, Photos, Location and Info - Zomato

Disclosure: I attended a free media event where I was able to try some of the dishes, but also returned on my own to try other new dishes on my own dime, and I’ve been visiting Saraveza before this and after this post so already am a fan. I will always provide my honest opinion and assessment of all products and experiences I may be given. The views and opinions expressed in this blog are entirely my own.

Hopefully on your visit to Saraveza you will find a happy medium between the two art pieces on the upper left - the guy in the corner who has possibly had too much and the super cheerful guy with all the food and making sure you don't forget beer...
Hopefully on your visit you will find a happy medium between the two art pieces on the upper left – the guy in the corner who has possibly had too much and the super cheerful guy with all the food and making sure you don’t forget beer…

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Best PDX Breakfast Sandwich: Bowery Bagels

November 4, 2016 by 4 Comments

Previously I mentioned a cocktail election in  Portland.  There’s also one in the food sphere. Bowery Bagels is running its own homemade cream cheese flavor election this November: the Bowery Bagels 2016 #SchmearCampaign! During August and September, they invited schmear flavor nominations through all their social media platforms, and they will let you vote on the winner in November for Election Day. The winning flavor will be featured on their menu. So get out there and vote by November 8 – not only as a good US citizen, but as a citizen of things delicious in Portland for your schmear flavor of choice soon, and this is for all ages!

The final ballot with the final three nominees are

  • Tzatziki: cream cheese, sour cream, lemon zest and juice, cucumber, fresh dill
  • Blue Cheese Honey Walnut: cream cheese, blue cheese, toasted walnuts, clover honey
  • Spicy Vanilla Chai: cream cheese, our own blend of fresh and dried Chai spices, and vanilla bean

Four years ago, when the Bowery Bagels shop first opened, they had their first Schmear Campaign, and the winning flavor has become one of their best sellers – The BOM.com, a delicious bacon, onion, mushroom schmear.

Meanwhile, they continue to be open every day at its location at 310 NW Broadway just 7 AM – 2 PM. I also like how the Bowery Bagels sandwiches on their menu – whether they be for breakfast or lunch – are named to reflect famous people in Portland’s history. Although I usually go for their Everything bagel and rotate among both their cheese and vegan schmears, I thought I’d spotlight some of their sandwiches as well as part of my PDX Breakfast Sandwich series I’ve been doing.

It’s a little unusual, but my favorite Bowery Bagels breakfast sandwich is The Oliver Lent with caramelized onions, gruyere, and egg. They also have a regular egg and cheese sandwich, as well as variations with Tail and Trotters ham, housemade bacon, or housemade maple sausage patty. Below, I have the Oliver Lent on a Parmesan bagel, I also recommend any of the salt bagels to counter the sweet of the caramelized onions.
Bowery Bagels Bowery Bagels The Oliver Lent with caramelized onions, gruyere, and egg, here on Parmesan bagel Bowery Bagels Bowery Bagels The Oliver Lent with caramelized onions, gruyere, and egg, here on Parmesan bagel Bowery Bagels Bowery Bagels The Oliver Lent with caramelized onions, gruyere, and egg, here on Parmesan bagel

Another favorite for me is the classic Sarah’s Special with Gravlax with red onion and caper schmear.
Bowery Bagels Sarah's Special with Gravlax with red onion and caper schmear Bowery Bagels Sarah's Special with Gravlax with red onion and caper schmear

You get to of course choose your flavor of bagel, and they have quite a selection:

  • plain
  • poppy seed
  • sesame seed
  • sea salt
  • salt and pepper
  • onion
  • garlic and herb
  • everything
  • multigrain
  • pumpernickel
  • cinnamon raisin spice
  • jalapeno salt,
  • parvesan (contains nuts/seeds)
  • + additional weekly specials

Bowery Bagels - assorted bagels with vegan cashew spread conveniently cut into quarters so we can try multiple types of bagels, SO perfect!
Bowery Bagels – assorted bagels with vegan cashew spread conveniently cut into quarters at a group get together so we can try multiple types of bagels, SO perfect!

The schmears available include various flavors of cream cheese as well as vegan friendly options

  • plain
  • smoked salmon
  • roasted vegetable
  • BOM.com (bacon, onion and mushroom), winner of the last Schmear Campaign 4 years ago
  • kimchi
  • fresh herb
  • hummus
  • vegan savory (no soy, cashew base)
  • +additional weekly specials

Their lunch sandwiches are available on their bagels or on Pearl Bakery Bread with meats that Bowery roasts or cures in house. These more substantial sandwiches vary from roast beef, pastrami, to here smoked pork loin, and several other options (below, the Francis Pettygrove bagel sandwich boasts Smoked pork loin, fennel and radicchio salad, and romesco schmear).
Bowery Bagels The Francis Pettygrove bagel sandwich with Smoked pork loin, fennel and radicchio salad, romesco schmear Bowery Bagels The Francis Pettygrove bagel sandwich with Smoked pork loin, fennel and radicchio salad, romesco schmear Bowery Bagels The Francis Pettygrove bagel sandwich with Smoked pork loin, fennel and radicchio salad, romesco schmear

The only thing I wish they would do is always toast the sandwiches as that brings out the right textures a bagel should have, in my opinion. If you are fan of chewy, a bit ore dense bagels without the harder outside and at a reasonable size (I would compare it to more like a Montreal bagel) to reduce the calorie bomb a bagel usually is (or have enough room to try multiple bagel types and schmears), this is the bagel purveyer for you.

I also think they make the most unique cream cheese and vegan spreads in Portland and quite a variety as you saw from the list. Although I highlighted sandwiches here, 8 out of 10 times I just get their bagels with schmears. If you do get a sandwich, they package all the sandwiches to go, and you can get also the sandwiches delivered via Portland Pedal Power, Caviar or Postmates. The sandwiches are great to pack in a bag when you are going on a hike or roadtrip. They are open every day 7 AM – 2 PM.
Always love a toasted bagel with cream cheese
It’s too late to enter the #SchmearCampaign, but what would you have suggested? I admit I did suggest a horseradish and dill one so not exactly Tzatziki but I love the refreshing taste of dill with crea cheese. I also suggested a blue cheese with honey walnut or hazelnut, which is pretty close to the second nominee!

What would you vote for from the final three? And keep don’t forget to vote!

THE WINNER: Blue Cheese Walnut Honey Schmear, with Danish buttermilk blue cheese, toasted Oregon walnuts, Oregon clover honey, and a little toasted walnut oil!

A photo posted by Bowery Bagels (@bowerybagels) on

Bowery Bagels Menu, Reviews, Photos, Location and Info - Zomato

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Brunch at Pine Street Market

October 24, 2016 by 9 Comments

Have you been to Pine Street Market yet? If you haven’t been to this food hall that opened earlier this year in downtown Portland, the market is now open more hours for your visit. They now offer brunch at Pine Street Market from 9 – 11 AM everyday. Now you can visit and get a progressive breakfast or brunch on! You can choose from eight of the nine open vendors to try multiple types of food each visit, or maybe on one visit! This is perfect for a group with multiple tastes so everyone can get something to their tastes, or willing to pool everything together for a huge potluck. Here’s a look at what sample brunch here might include.
Get a progressive brunch at Pine Street Market by choosing from eight vendors for all your drink and food needs and sharing with friends everyday 9 - 11 AM Shalom Y'all options for brunch at Pine Street Market of a Jerusalem Bagel Sandwich with house-smoked mackerel, pickles, za’atar, and herbed labneh, with beverages here from Barista, Kure, and the Shalom Mary

Essentially, you can think of Pine Street Market sort of like a food court. Each of the vendors has a small area with their own menu in this indoor venue. A few of them have some bar seats right near where they cook,  but generally you order at one of the vendors stands, then they give you a placard sign so they can find you to deliver your food if it isn’t ready to take right away. Go ahead and gather a few of those placard signs from multiple places!
The central communal seating area inside Pine Street Market, a food hall in downtown Portland with nine vendors The central communal seating area inside Pine Street Market, a food hall in downtown Portland with nine vendors

Next, find seats in the central common dining area – mostly communal benches and tables though there are a few small tables.  You bus your own table by grabbing water, silverware, napkins, and to-go containers from central carts. The back area has buckets for you to leave your dishware and throw out trash. It can get a little hectic during the main lunch and dinner hours – my tip has always been to come on the edge hours – right before or after the rush. But now you have a new option, coming in the morning before they start serving their lunch, when it’s much more relaxing.
The central communal seating area inside Pine Street Market, a food hall in downtown Portland with nine vendors is more relaxing during the Pine Street Market Brunch time daily 9-11 AM

At Pine Street Market, this is not going to be your typical Hot Dog on a Stick or Sbarro. Instead, the tenants consist of several legendary names in the local Portland food scene, but on a smaller fast casual scale and without the sometimes hour or so wait to get into their restaurant. Here’s a look at who’s offering what for brunch.

  1. Brass Bar Barista is the first to open in the morning (8 AM) but closes by dinner time (6 PM) offering coffees and teas
    Lovely tea being brewed at Brass Bar at Pine Street Market. The Barista team will serve coffee and tea, featuring Brass Bar’s own proprietary roast Coffee in progress at Brass Bar during Brunch at Pine Street Market. The Barista team will serve coffee featuring Brass Bar’s own proprietary roast
  2. Kure Juice Bar offers a healthy choice via organic juices, smoothies, tonic shots, hot beverages, oatmeal, and açai bowls during the day (9 AM – 3 PM). Below, besides the rainbow of smoothies you can see the Bowl of the Gods Acai Bowl. This is an acai bowl with a base (like a super thick smoothie you eat with a spoon) of acai berries, banana, strawberries, vanilla protein, peanut butter, almond milk, and ice then topped with banana, strawberries, sliced almonds, goji berries, hemp seed granola, shredded coconut, cinnamon, and agave. They offer substitutions of gluten free granola if you’d like.
    For a healthy option during lunch or brunch at Pine Street Market, Kure Juice Bar offers organic juices, smoothies, tonic shots, hot beverages, oatmeal, and açai bowls For a healthy option during lunch or brunch at Pine Street Market, Kure Juice Bar offers organic juices, smoothies, tonic shots, hot beverages, oatmeal, and açai bowls For a healthy option during lunch or brunch at Pine Street Market, Kure Juice Bar offers organic juices, smoothies, tonic shots, hot beverages, oatmeal, and açai bowls For a healthy option during lunch or brunch at Pine Street Market, Kure Juice Bar offers organic juices, smoothies, tonic shots, hot beverages, oatmeal, and açai bowls. This is the Bowl of the Gods, an acai bowl with a base of acai berries, banana, strawberries, vanilla protein, peanut butter, almond milk, and ice then topped with banana, strawberries, sliced almonds, goji berries, hemp seed granola, shredded coconut, cinnamon, and agave. They offer substitutions of gluten free granola if you'd like.
  3. Marukin Ramen offers authentic Japanese ramen – they have multiple locations in Japan and imported Japanese chefs to train this stateside location. Unlike in Japan, you can easily identify vegetarian and vegan ramen here. For brunch Marukin Ramen offers an unusual option: Ochazuke. Ochazuke is a traditional Japanese porridge like dish made by pouring green tea and bonito dashi over cooked rice, with savory toppings including salmon, sesame and mitsuba. This is another healthy option that is very filling but has light subtle flavors and you can enjoy warm unlike the acai bowls.
    For brunch at Pine Street Market, Marukin Ramen offers an unusual option: Ochazuke, a traditional Japanese porridge like dish made by pouring green tea, dashi, or hot water over cooked rice, with savory toppings including salmon like you see here. This is another healthy option that is very filling but has light subtle flavors For brunch at Pine Street Market, Marukin Ramen offers an unusual option: Ochazuke, a traditional Japanese porridge like dish made by pouring green tea, dashi, or hot water over cooked rice, with savory toppings including salmon like you see here. This is another healthy option that is very filling but has light subtle flavors
  4. Trifecta Annex offers breads and pizzas from James Beard Award winning author and baker Ken Forkish of the legendary Ken’s Artisan Pizza and Ken’s Artisan Bakery and Trifecta. You can go simple with their Signature Toast – look at that incredible Rustic Bread with Trifecta Butter and honey drizzle. If I worked around here I’d probably grab a coffee or smoothie and that toast every day. Or, fancy it up with one of their Artisan Croissants.. They offer Maple Sugar, Raspberry, Double Chocolate, Honey-Rye-Ham, and Spelt croissants. Or go all out with a substantial Breakfast Pizza topped with potato, pancetta, fontina, eggs, pepper and sausage.
    Come get all the gluten goodness at Pine Street Market brunch available everyday 9-11 am where everyone can eat a progressive breakfast / brunch from seven different food providers including Trifecta Annex with offerings by the legendary Ken Forkish with choices like Artisan Croissants (Maple Sugar, Raspberry, Double Chocolate, Honey-Rye-Ham), their Signature Toast (sorry half of it was already eaten by the time I snapped this pic) with Rustic Bread and Trifecta Butter, and a Breakfast Pizza topped with Potato, pancetta, fontina, eggs, pepper and sausage Keep it simple but still so amazing at brunch at Pine Street Market with the classic Signature Toast from Trifecta Annex from the legendary Ken Forkish of Ken's Artisan Pizza and Ken's Bakery in Portland Keep it simple but still so amazing at brunch at Pine Street Market with the Artisan Croissants from Trifecta Annex from the legendary Ken Forkish of Ken's Artisan Pizza and Ken's Bakery in Portland ranging from Maple Sugar, Raspberry, Double Chocolate, Honey-Rye-Ham croissants Brunch at Pine Street Market could include from Trifecta Annex by Ken Forkish of the legendary Ken's Artisan Pizza, a breakfast pizza topped with potato, pancetta, fontina, eggs, pepper and sausage
  5. OP Wurst offers creative gourmet hot dogs from the same people who created Olympia Provisions, Portland’s famous charcuterie creater and I think the best salumi in PDX. Their location is in the center of the dining area, unlike the others who are all along the outside and around the seating area – so head right to the middle to find them. They do have some of the Olympia Provisions salumi available here so you could even get those and with some Trifecta bread have a great picnic here or to go! From 9-11 AM they offer sides of scrambled or fried eggs as well as fries, breakfast sausage, pancakes, and bottled bloody marys and mimosas. Additionally they offer four different special breakfast hot dogs:
    Brunch at Pine Street Market includes OP Wurst with their four breakfast hot dogs, such as this French Toast Dog with two breakfast sausages, French toast bun, apple butter or the Monte Cristo On A Stick with Maple syrup, raspberry jam Brunch at Pine Street Market includes OP Wurst with their four breakfast hot dogs, such as Breakfast Dog with Bacon-wrapped frankfurter, seasonal scramble, cheddar cheese, French Toast Dog with two breakfast sausages, French toast bun, apple butter or the Monte Cristo On A Stick with Maple syrup, raspberry jam

    • Breakfast Dog: Bacon-wrapped frankfurter, seasonal scramble (here grilled peppers and mushrooms), cheddar cheese
      Brunch at Pine Street Market includes OP Wurst with their four breakfast hot dogs, such as this Breakfast Dog with Bacon-wrapped frankfurter, seasonal scramble, cheddar cheese
    • Monte Cristo On A Stick: Maple syrup, raspberry jam
      Brunch at Pine Street Market includes OP Wurst with their four breakfast hot dogs, such as this Monte Cristo On A Stick with Maple syrup, raspberry jam
    • French Toast Dog: Two breakfast sausages, French toast bun, apple butter
      Brunch at Pine Street Market includes OP Wurst with their four breakfast hot dogs, such as this French Toast Dog with two breakfast sausages, French toast bun, apple butter Brunch at Pine Street Market includes OP Wurst with their four breakfast hot dogs, such as this French Toast Dog with two breakfast sausages, French toast bun, apple butter
    • Pigs In A Blanket: Two breakfast sausages, pancake blanket, maple syrup
      Brunch at Pine Street Market includes OP Wurst with their four breakfast hot dogs, such as this Pigs In A Blanket with two breakfast sausages, pancake blanket, maple syrup
  6. From the impressive John Gorham empire are two outposts representing two exciting restaurants. Pollo Bravo offers a few favorites from Toro Bravo but also adds something new: Spanish-style rotisserie chicken. Here, for brunch they don’t have the chicken ready yet but you have choices of Catalan Sausage Bocadillo with catalan sausage, bacon, mahon, and piquillo peppers; Potatoes Bravas with Sunny Side Egg; Sopa de Ajo (Garlic Soup) with Poached Egg; wash everything  down with a La Tomatina Bloody Mary with Sobieski vodka, Pollo Bravo Mary mix (or make it a Maria with Altos Blanco tequila)
    Pollo Bravo brunch at Pine Street Market options of Catalan Sausage Bocadillo with catalan sausage, bacon, mahon, and piquillo peppers, Potatoes Bravas with Sunny Side Egg, Sopa de Ajo (Garlic Soup) with Poached Egg, washed down with a La Tomatina Bloody Mary with Sobieski vodka, Pollo Bravo Mary mix (or make it a Maria with Altos Blanco tequila) Pollo Bravo brunch at Pine Street Market options of Catalan Sausage Bocadillo with catalan sausage, bacon, mahon, and piquillo peppers; Sopa de Ajo (Garlic Soup) with Poached Egg; washed down with a La Tomatina Bloody Mary with Sobieski vodka, Pollo Bravo Mary mix (or make it a Maria with Altos Blanco tequila) Brunch at Pine Street Market includes Pollo Bravo with their Potatoes Bravas with Sunny Side Egg Pollo Bravo brunch at Pine Street Market option of Sopa de Ajo (Garlic Soup) with Poached Egg Pollo Bravo brunch at Pine Street Market options of Catalan Sausage Bocadillo with catalan sausage, bacon, mahon, and piquillo peppers with a La Tomatina Bloody Mary with Sobieski vodka, Pollo Bravo Mary mix
    Meanwhile, Shalom Y’all provides some casual spins on the offerings at Mediterranean Exploration Company. Here you can order Shakshuka with tomatoes, peppers, baked eggs or a Jerusalem Bagel Sandwich with house-smoked mackerel, pickles, za’atar and yogurt and wash it down with a Shalom Mary with vodka, tomatillo, cucumber, celery, s’hug, and za’atar salt.
    Shalom Y'all options for brunch at Pine Street Market of Shakshuka with tomatoes, peppers, baked eggs; a Jerusalem Bagel Sandwich with house-smoked mackerel, pickles, za’atar, and herbed labneh; and a Shalom Mary with vodka, tomatillo, cucumber, celery, s’hug, and za’atar salt Shalom Y'all options for brunch at Pine Street Market of Shakshuka with tomatoes, peppers, baked eggs; a Jerusalem Bagel Sandwich with house-smoked mackerel, pickles, za’atar, and herbed labneh; and a Shalom Mary with vodka, tomatillo, cucumber, celery, s’hug, and za’atar salt Shalom Y'all options for brunch at Pine Street Market of Shakshuka with tomatoes, peppers, baked eggs Shalom Y'all options for brunch at Pine Street Market of Shakshuka with tomatoes, peppers, baked eggs; a Jerusalem Bagel Sandwich with house-smoked mackerel, pickles, za’atar, and herbed labneh; and a Shalom Mary with vodka, tomatillo, cucumber, celery, s’hug, and za’atar salt Shalom Y'all options for brunch at Pine Street Market of a Jerusalem Bagel Sandwich with house-smoked mackerel, pickles, za’atar, and herbed labneh; and a Shalom Mary with vodka, tomatillo, cucumber, celery, s’hug, and za’atar salt
  7. Kim Jong Smokehouse is the newest tenant here, bringing together the award winning Korean flavors from Han Ly Hwang of Kim Jong Grillin with Southern-style BBQ smoking techniques by BJ Smith of Smokehouse 21 and the strong and meticulous mind of Earl Nissom of LaagBaan. In the morning til 11 AM offers Korean Pork and Daikon Soup with Rice and Ban-chan of kimchee, sesame sprouts, and spicy shredded daikon and a fried egg
    Kim Jong Smokehouse Korean Pork and Daikon Soup with Rice and Ban-chan of kimchee, sesame sprouts, and spicy shredded daikon and a fried egg for brunch at Pine Street Market Kim Jong Smokehouse Soup with Rice and Ban-chan of kimchee, sesame sprouts, and spicy shredded daikon for brunch at Pine Street Market
  8. You normally can get scoops at Salt and Straw, but only at this outpost of Wiz Bang Bar can you get their unique soft serve. Unfortunately, they are the only ones not open for breakfast – I guess I can see that there might not be a huge demand for breakfast ice cream…

Since I’m worried about your fruit and vegetable consumption, I made sure to carefully research the Bloody Mary options available during brunch at Pine Street Market. You have 3 options- Pollo Bravo a La Tomatina Mary with Svedka vodka and Pollo Bravo bloody mary mix; Shalom Y’all offers a Shalom Mary with vodka, tomatillo, cucumber, celery, s’hug, and za’atar salt; or a bottled Bloody Mary from OP Wurst (they also offer mimosas).
Brunch at Pine Street Market includes 3 bloody mary options, this one is from Shalom Y'all, offering Shalom Mary with vodka, tomatillo, cucumber, celery, s’hug, za’atar salt Brunch at Pine Street Market includes Pollo Bravo, offering La Tomatina Mary with Svedka vodka and Pollo Bravo bloody mary mix. You can make it a Maria with Cimarron Blanco Tequila if you'd like. Brunch at Pine Street Market, OP Wurst offers a bottled bloody mary (already poured into a glass here from the bottle) or a mimosa where you can choose our own amount of Prosecco

The Shalom Mary with its green color and cucumber and celery looks healthy, but the most flavor came from the bit spicier La Tomtina Mary, which is the first one I would order again of the three. Additionally you have the option to transform your La Tomatina Mary to a Bloody Maria instead by using Cimarron Blanco Tequila if you’d like. In terms of amount of bloody mary value though, OP Wurst is the most generous with twice as much of bloody mary – and you can simultaneously order a mimosa  where you can choose your own amount of Prosecco.
Brunch at Pine Street Market includes Pollo Bravo, offering La Tomatina Mary with Svedka vodka and Pollo Bravo bloody mary mix. You can make it a Maria with Cimarron Blanco Tequila if you'd like. Brunch at Pine Street Market includes 3 bloody mary options, this one is from Shalom Y'all, offering Shalom Mary with vodka, tomatillo, cucumber, celery, s’hug, za’atar salt

Which would you choose for your brunch?
Some of the delicious options you can choose from - or get them all - when putting together your brunch at Pine Street Market from seven different vendors every day 9 - 11 AM

Disclosure: I attended a complimentary media preview where I was able to sample with others and try most of the dishes, but I will always provide my honest opinion and assessment of all products and experiences I may be given. The views and opinions expressed in this blog are entirely my own.

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Portland Musubi and Onigiri and more!

October 12, 2016 by 9 Comments

I usually wait a while before trumpeting how awesome a new place is – there’s just time needed to get service up to speed and work through bumps and get consistency. But sometimes, there’s a place so good that I need all of you to start visiting ASAP to support their awesomeness. Musubi is one of those places. Perhaps my keychain charm and my dish towel also reveal a slight bias.
Musubi in Portland, the onigiri is carefully packaged in plastic with a red strip guiding you how to open it, and they make their own version of Spam and offer a vegetarian version using local tofu for the musubi. Everything is under $4

Brand spanking new, they are currently only open on weekdays 8 AM – 3 PM. Update they are now open Saturday and Sunday 10 AM – 5 PM now too! Yeah, basically like food truck hours though they have a brick and mortar space at 2134 SE Division St but it’s more geared to take-out and delivery than dining there (seating wise there are only a handful of stools). They also are offering delivery if you text your order for group orders within a certain delivery area and they can even function as essentially a pop up to a workplace of 5-10 people, make sure you check their map.

I selfishly want all of us to show them enough love (and money) that they can expand their days and hours- especially at least to the weekends which they are tentatively saying could be in November. In Japan, we pretty much stopped to get onigiri every day that we threw in our bag as a snack, especially for hikes or as snacks for long train rides – and I stocked up on musubi when we were in Hawaii for fuel in our bags as well – musubi was my gateway to Spam.
Onigiri offerings in Japan at a convenience store
Example Onigiri in Japan

As you can see, taking it to go the triangle ones are carefully packaged in plastic with a red strip guiding you how to open it- and it keeps it separate so the seaweed stays crispy and dry away from the more moist rice portion until the moment of consumption and you bring it together.
Musubi in Portland, the onigiri is carefully packaged in plastic with a red strip guiding you how to open it- and it keeps it separate so the seaweed stays crispy and dry away from the more moist rice portion until the moment of consumption and you bring it together. Musubi in Portland, the onigiri is carefully packaged in plastic with a red strip guiding you how to open it- and it keeps it separate so the seaweed stays crispy and dry away from the more moist rice portion until the moment of consumption and you bring it together. Musubi in Portland, the onigiri is carefully packaged in plastic with a red strip guiding you how to open it- and it keeps it separate so the seaweed stays crispy and dry away from the more moist rice portion until the moment of consumption and you bring it together. Musubi in Portland, the onigiri is carefully packaged in plastic with a red strip guiding you how to open it- and it keeps it separate so the seaweed stays crispy and dry away from the more moist rice portion until the moment of consumption and you bring it together.

Don’t worry if you tear it incorrectly in your excitement – as long as you keep the seaweed in one piece, you can just put it in and wrap it to eat. Or, just eat the rice ball without the seaweed coat if you’d like (which is what I did for the 2 photos below)

Musubi offers 7 onigiri, also known as o-musubi (the triangle shape rice balls in which usually have the highlighted ingredient packed inside the rice ball then enveloped in seaweed paper) and 2 musubi (the rectangle shape rice shape that has the protein tied on top like you tie a canoe on car roof but with a seaweed belt, a snack that you will usually see in Hawaii). 3 of the onigiri and 1 of the musubi are vegan.
Musubi Portland's onigiri, naked without the seaweed sheet! Musubi Portland's onigiri, naked without the seaweed sheet and cut in half so you can see the spicy tuna mayo filling here
Oh no the onigiri is naked!

There may be additional kinds of ingredients that come and go based on specials of the day – follow them on social media on Facebook at grindmusubi or Instagram @grindmusubi or Twitter @grindmusubi to keep up to date on limited edition specials. The rice used in all are Koshihikari Japanese rice and they utilize Yamasa Tamari Shoyu which is locally made in Salem Oregon and contains only organic soybeans and no wheat so everything is gluten free.

Triangle

Musubi Portland's onigiri are great to take to go to a picnic, on a hike, or to a beer bar that lets you bring your own food Musubi Portland's onigiri are great to take to go to a picnic, on a hike, or to a beer bar that lets you bring your own food Musubi Portland's onigiri are great to take to go to a picnic, on a hike, or to a beer bar that lets you bring your own food Musubi Portland's onigiri are great to take to go to a picnic, on a hike, or to a beer bar that lets you bring your own food

  • Just Rice: Vegan Bitterman Salts’ Japanese cherry plum salt.
  • Sour Plum: Vegan Japanese ume plum pickled and aged with shiso leaves and salt, this umeboshi was a consistent presence when we were in Japan last year because it is so traditional. It is sour with a bit of sweet and salty so some people like how the rice grounds it, while others that shock of sour that reminds me a bit of a sour beer and it can add up to be a little too much
  • Seasoned Kelp: Vegan This is Konbu, or sea kelp with tamari soy sauce (no wheat) and hint of yuzu (a citrus fruit) so it’s like a combo of when you have a sushi roll and give it a good dip on soy sauce. This was F’s favorite as a vegetarian or vegan option.
    Musubi Portland's Seasoned Kelp is a vegan onigiri
  • Shoyu and Bonito: Bonito is fish so this not vegetarian (it’s dried here and shaved very thin like the thinnest of tissue paper), and expect this to be a stronger variation of a bit of fishy salty taste and rice
  • Spicy Tuna Mayo: A mix of albacore tuna with Kewpie Japanese mayo and shichimi seven spice mix. This was my favorite kind to get when I was in Japan because I like the slight kick of spiciness
    Musubi Portland's Spicy Tuna Mayo onigiri, a mix of albacore tuna with Kewpie Japanese mayo and shichimi seven spice mix
  • Salted Salmon: Fresh wild caught NW salmon cured overnight with Maldon flake salt rub and grilled, a great option if you really prefer your fish cooked with your rice ball
    Musubi Portland's Salted Salmon onigiri, Fresh wild caught NW salmon cured overnight with Maldon flake salt rub and grilled
  • Chicken Curry: This is the most not Japanese I thought of the flavors so I thought it was intriguing, since the locally raised, cage and hormone free chicken thighs are marinated in a housemade Thai curry
    Musubi Portland's Chicken Curry onigiri

Rectangle

If you are wondering the size, I plated these on my espresso saucers.

  • Teriyaki Tofu: Vegan Local Ota tofu marinated in their housemade teriyaki sauce and grilled
    Musubi in Portland, Teriyaki Tofu with Local Ota tofu marinated in their housemade teriyaki sauce and grilled Musubi in Portland, Teriyaki Tofu with Local Ota tofu marinated in their housemade teriyaki sauce and grilled
  • Artisanal Spam: Wow, they make their own version of SPAM so instead of the can they use their own pork shoulder, uncured ham, salt and garlic and housemade teriyaki glaze for a more healthful choice then actual SPAM. Impressed. This is the most “expensive” of the offerings they have on the menu at $3.75.
    Musubi in Portland, Artisanal Spam musubi, they make their own version of SPAM so instead of the can they use their own pork shoulder, uncured ham, salt and garlic and housemade teriyaki glaze. Musubi in Portland, Artisanal Spam musubi, they make their own version of SPAM so instead of the can they use their own pork shoulder, uncured ham, salt and garlic and housemade teriyaki glaze.

Sides

  • Onolicious Miso Soup: Housemade dashi base whisked with premium Awase miso paste, Ota tofu, roasted sweet potato – my favorite of the sides but you pretty much have to enjoy it fresh and warm right away. The use of that roasted sweet potato really gives it extra depth from the thin standard miso soup you may normally be used to – I still drink it while eating bites of onigiri but it’s so chunky with tofu and sweet potato you’ll have to chew it too!
    Musubi in Portland, one of their side dishes Onolicious Miso Soup with Housemade dashi base whisked with premium Awase miso paste, Ota tofu, roasted sweet potato
  • Wakame Dulse Salad: Vegan A more traditional Japanese side with Japanese and Maine broadlead seaweeds in a tangy sweet dressing that is nice and light, not overpowering and which is a great accompaniment to counter the salty in many of the rice balls.
    Musubi in Portland, Wakame Dulse Salad side with Japanese and Maine broadlead seaweeds in a tangy sweet dressing
  • Takayo’s Mac Salad: A nod to Musubi’s Hawaiian roots here with Mama Takayo’s inspiration for this mix of elbow mac, Best Foods mayo, paprika, hardboiled eggs. The creaminess here gives you a nice break and adds richness to a rice ball meal.
    Musubi in Portland, Takayo's Mac Salad side and a nod to Musubi's Hawaiian roots here with Mama Takayo's inspiration for this mix of elbow mac, Best Foods mayo, paprika, hardboiled eggs
  • Daikon Yuzu Salad: Vegan more traditional Japanese side using shredded daikon radish, and the version I had also included jalapeno for a little burn as the daikon itself has more texture than flavor.
    Musubi in Portland, Daikon Yuzu Salad side dish, A more traditional Japanese side using shredded daikon radish and yuzu dressing flavors for a refreshing palate cleanser

Not only area they offering these affordable (everything on the menu is listed at less than $4) delicious nods to Japan and Hawaii, they are also going above and beyond by contributing to solve the Oregon hunger problem. With every musubi that you buy they are putting a dime into the collection jar and at the end of the year they will make a gift to a local hunger charity Portland Fruit Tree Project so that ending your hunger helps end hunger throughout Oregon.

Stop in to grab a bunch as your breakfast or lunch, or to throw in your bag as a snack. I bought a bunch of these to go to a beer share – so stop by and stock up like I did on your way to one of the many beer bars that let you bring your own food.
Musubi Portland's onigiri are great to take to go to a picnic, on a hike, or to a beer bar that lets you bring your own food

Size wise, one of these counts as a snack, for a meal you will want 2-3 of these and a side. While checking out as an option also sign up for their loyalty program by providing your phone number – every time you spend more than $3 you get a star, and once you get 12 stars you get a free musubi.

Have you had onigiri or musubi before? What would be your choice combo?

 

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