Twisted Filipino December Dinner

December 2, 2016 by 4 Comments

It finally happened – Carlo Lamagna (of Clyde Common) held an all Filipino dinner under the pop up Twisted Filipino December 1 and 2 located this time at Holdfast at Fausse Piste. Hopefully this is just the first installment that I experienced, and we’ll see it popping up again and again in 2017 (I overheard he’s hoping to do the next one in January…) Make sure you follow him on his social media (Instagram, Twitter) to be in the know of his next pop up – this one was sold under Brown Paper Tickets for $80. Here’s a look at the 9 courses of this Twisted Filipino December Dinner.

Twisted Filipino December Dinner by Carlo Lamagna, popping up here at Holdfast at Fausse Piste Twisted Filipino December Dinner by Carlo Lamagna, popping up here at Holdfast at Fausse Piste

At the beginning of the evening, Chef Carlo explained how in many ways he was repeating a circle of life – his first Twisted Filipino pop up was also a 2 day dinner event that sold out, was dedicated in honor of his father, but in 2013 in Chicago, when his first son was just a couple months old. This evening, with his second boy also just a few months present, he once again was back solo putting himself on a plate, giving us 9 courses of elevated Filipino food that were nods to his heritage, his history and experience as a chef, and where he wants to go forward.

Also included in this dinner was a welcome sparkling cava drink (Suriol Brut Nature 2012 Cava) and 5 additional glasses from the Spanish region ranging from Basque Cider (Sidra Trabanco Cosecha Propia 2014 Asturius) to electric rosé (Fronton d’Oro Rosado 2014 Canary Island) to bright LA Rodriguez Vina de Martin Os Pasas 2013 white wine (this was my favorite pairing of the evening with the Alimasag and Arroz Caldo), an all purpose red that would go with any meat that was fantastic with the Dinuguan (Gujmaro Tinto Ribeira Sacra 2015), and a sherry (Bodegas Grant La Garrocha Amontillado Sherry Jerez) to pair with the dessert courses. All the drinks were paired by Jeff Vejr of Holdfast.

Course 1: Lumpia Sariwa

This Lumpia Sariwa is Carlo’s fresh take on the usually deep fried lil meat rolls (which you can get at Clyde Comomon) with hearts of palm, watermelon radish, soy bean sprouts, mustard greens, spiced peanuts (with cayenne and sugar) and a slightly open crispy crepe vehicle brought together with a sweet garlicky sauce. I found this a bit too salty for my taste and still prefer the deep fried version which I can eat oh, like 3-6 of.
Twisted Filipino December Dinner by Carlo Lamagna, popping up here at Holdfast at Fausse Piste Twisted Filipino December Dinner by Carlo Lamagna, popping up here at Holdfast at Fausse Piste

Course 2: Pinais na Kabute

Pinais na Kabute, a nod to the traditional cooking in a banana leaf with this pocket filled with various mushrooms, bone marrow, and mushroom tar
Twisted Filipino December Dinner by Carlo Lamagna Course 2: Pinais na Kabute, a nod to the traditional cooking in a banana leaf with this pocket filled with various mushrooms, bone marrow, and mushroom tar

Course 3: Tapsilog

Tapsilog, a variation of a traditional Filipino breakfast usually with air dried beef, garlic rice and fried egg, updated here as a dish of marinated and then shredded and dried beef tapa, garlic rice crisp, soft boiled egg, and a pickled corn chow chow as a nod to Carlo’s time with Paul Virant
Twisted Filipino December Dinner by Carlo Lamagna Course 3: Tapsilog, a variation of a traditional Filipino breakfast usually with air dried beef, garlic rice and fried egg, updated here as a dish of marinated and then shredded and dried beef tapa, garlic rice crisp, soft boiled egg, and a pickled corn chow chow as a nod to Carlo's time with Paul Virant Twisted Filipino December Dinner by Carlo Lamagna Course 3: Tapsilog, a variation of a traditional Filipino breakfast usually with air dried beef, garlic rice and fried egg, updated here as a dish of marinated and then shredded and dried beef tapa, garlic rice crisp, soft boiled egg, and a pickled corn chow chow as a nod to Carlo's time with Paul Virant

Course 4: Ginataang Suso

Wild burgundy snails from his The Snail Guy friend Doug, young coconut, saluyot, serrano and coconut broth with ginger and garlic
Twisted Filipino December Dinner by Carlo Lamagna Course 4: Ginataang Suso, with wild burgundy snails from his The Snail Guy friend Doug, young coconut, saluyot, serrano and coconut broth with ginger and garlic

Course 5: Alimasag

Alimasag, aka how my mom cooks noted Carlo, as he told us a tale of when he was young how they would sear crab with garlic and the roe would get all mixed in and he would pick out every piece even though it meant his food getting cold to make sure he got in on all the deliciousness. Here he makes it easy for us without having to pick out the roe in this dish of dungeness crab, crab roe (with ginger, garlic, a bit of fish sauce, and touch of African hot pepper), housemade alkaline noodles, fingerlime, and chicharron. One of my favorite dishes of the night.
Twisted Filipino December Dinner by Carlo Lamagna Course 5: Alimasag, aka how my mom cooks noted Carlo, a dish of dungeness crab, crab roe, housemade alkaline noodles, fingerlime, and chicharron

Course 6: Arroz Caldo

For me this was one of the most homey dishes and recognizable as more traditional. It also didn’t hurt as Carlo told us his association with this dish of his dad making this all day and having this dish while opening presents at 3 AM. Arroz Caldo with quail, rice porridge, and scallions. Although his twist was to use quail rather than chicken, he got that bird flavor well infused into the porridge.
Twisted Filipino December Dinner by Carlo Lamagna Course 6: Arroz Caldo with quail, rice porridge, and scallions

Course 7: Dinuguan

A dish also called “Chocolate Meat” of braised pork collar glazed with dinuguan sauce, pork blood adobo, crispy pig ear, and steamed rice cakes of puto (which we laughed as admittedly this last word is a bad word in Spanish but hey a light delicious adorable lil cake in this case) to wipe up every lil bit of sauce. Another of my absolute favorites of the night. This is probably the most attractive that dinuguan can hope to ever be, impressive Carlo.
Twisted Filipino December Dinner by Carlo Lamagna Course 7: Dinuguan of braised pork collar glazed with dinuguan sauce, pork blood adobo, crispy pig ear, and steamed rice cakes of puto Twisted Filipino December Dinner by Carlo Lamagna Course 7: Dinuguan of braised pork collar glazed with dinuguan sauce, pork blood adobo, crispy pig ear, and steamed rice cakes of puto Twisted Filipino December Dinner by Carlo Lamagna Course 7: Dinuguan of braised pork collar glazed with dinuguan sauce, pork blood adobo, crispy pig ear, and steamed rice cakes of puto Twisted Filipino December Dinner by Carlo Lamagna Course 7: Dinuguan of braised pork collar glazed with dinuguan sauce, pork blood adobo, crispy pig ear, and steamed rice cakes of puto

Course 8: Ensaladang Prutas

Now into the dessert courses. Here’s a play on a traditional Chinese almond dessert here with fizzy lychee, grape, mineola, Thai basil, and almond jello
Twisted Filipino December Dinner by Carlo Lamagna Course 8: Ensaladang Prutas, a play on a traditional Chinese almond dessert here with fizzy lychee, grape, mineola, Thai basil, and almond jello Twisted Filipino December Dinner by Carlo Lamagna Course 8: Ensaladang Prutas, a play on a traditional Chinese almond dessert here with fizzy lychee, grape, mineola, Thai basil, and almond jello

Course 9: Mamon

Best dessert! Fluffy light chiffon cake with fresh parmesan and marshmallow fluff combining together for his parmesan fluff, pandan ice cream, and white chocolate florentine.
Twisted Filipino December Dinner by Carlo Lamagna Course 9: Fluffy light chiffon cake with fresh parmesan and marshmellow fluff combining together for his parmesan fluff, pandan ice cream,a nd white chocolate florentine. Twisted Filipino December Dinner by Carlo Lamagna Course 9: Fluffy light chiffon cake with fresh parmesan and marshmellow fluff combining together for his parmesan fluff, pandan ice cream,a nd white chocolate florentine.

What do you think of these Filipino dishes? Have you had experience with Filipino cuisine before, do you recognize anything from here? What dish most interests you?

 

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What to Order at Basilisk PDX

November 18, 2016 by 6 Comments

There’s 3 things to know here about Basilisk. Order the Fried Chicken, Fried Tofu, and Dan Dan Fries.
Basilisk Fried Chicken Sandwich with fried chicken thigh and house pickled cucumbers, shredded cabbage and special sauce that needs a knife stabbed through the middle to keep it together

One, their fried chicken sandwich is off the hook and has like two huge pieces stacked on top of each other, which I like eating one by itself and the other in the sandwich, perfect. Also, I am forced to do that because I can’t unhinge my jaw to take a bite when it’s double stacked chicken that is so super crispy on the outside. This Basilisk Fried Chicken Sandwich with fried boneless chicken thigh and house pickled cucumbers, shredded cabbage, and special sauce needs a knife stabbed through the middle to keep it together.
Basilisk Fried Chicken Sandwich with fried chicken thigh and house pickled cucumbers, shredded cabbage and special sauce that needs a knife stabbed through the middle to keep it together Basilisk Fried Chicken Sandwich with fried chicken thigh and house pickled cucumbers, shredded cabbage and special sauce that needs a knife stabbed through the middle to keep it together

Two, the fried tofu sandwich with fried super firm tofu, house pickled cucumbers, shredded cabbage and special sauce. This is the vegetarian version of the fried chicken sandwich and on some days where I’m trying to be a little healthier, I would intentionally choose this over the fried chicken sandwich. If you’ve had fried tofu in Thai restaurants where it’s crispy on the outside but soft on the inside (usually served ins mall squares and rectangles), that is what this fried tofu sandwich’s tofu is like, but super super sized!
Basilisk vegetarian fried tofu sandwich with fried super firm tofu, house pickled cucumbers, shredded cabbage and special sauce

Three, the vegan Dan Dan fries, a large bowl of hand cut fries covered in peanut sauce, chili oil, baby dill pickles, crushed peanuts, green onions, cilantro and lime. Enough to share for two to four, every fry is crispy (clearly an area of frying expertise at Basilisk) even when doused with all this dan dan on top!
Basilisk vegan Dan Dan fries, Dan Dan fries, a large bowl of hand cut fries covered in peanut sauce, chili oil, baby dill pickles, crushed peanuts, green onions, cilantro and lime

I mean theoretically yes, there are other things on the menu. They have a hot chicken plate where they add Nashville style Basilisk hot sauce over that fried chicken ad add Texas Toast, and you can get versions of green salad vegetarian or topped with the fried chicken or a healthier poached chicken breast. You can also get your sides of fries plain instead of dan dan style, or get mac salad or cabbage slaw. But the three I named before… those are the best things on the menu.

If you had to get something else, it would be one or two of the things I already mentioned as the 3 things you need to know… and then wrap it up with their dessert offering of their Kool Aid ice cream in a cone or cup. The Kool Aid flavor rotates. The fact that it’s Kool Aid flavor fits perfectly into the hip vibe here.
Inside of Basilisk Portland Inside of Basilisk Portland
Inside of Basilisk PortlandInside of Basilisk Portland
Basilisk PDX interior Basilisk PDX interior Basilisk PDX Business Card Holder Basilisk PDX Tip Jar

After you order at the counter, you will get a numbered table card for them to deliver the food. You bus the dishes afterwards to to a counter area a bit farther down from where their register and kitchen is, where there are water and rubber tubs with a sign reassuring you can put the trays and plates and silverware all together.
Basilisk PDX Basilisk PDX - where you bus your dishes

Basilisk is part of The Zipper concept, which offers multiple microrestaurants that each have their small restaurant space and also a larger shared common dining area. If you wanted, you could go around ordering from multiple vendors at the Zipper and gather a meal of fried chicken, falfafel, pizza and more.

Basilisk is open Monday – Sunday 11 AM – 10 PM at 820 NE 27th Avenue in
Portland.

What would you order at Basilisk? Where is your favorite fried chicken sandwich in Portland?

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

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

October 14, 2016 by 1 Comment

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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