IN WHICH MUSICIANS, CHEFS, JOURNALISTS, AND OTHER ASSORTED FOOD AND MUSIC TYPES TELL YOU WHERE TO EAT AND DRINK. YOU DON'T HAVE TO LISTEN.

 

BUNK SANDWICHES

 

"Food and music came together for me at Huichica Festival. Bob Weir! Muffalettas! God Bless America!" - Tommy Habetz, Bunk

It isn’t enough for the Bunk boys to just garner national press and a cult-like following for their sandwiches. They’ve got to go and host radio shows, throw the occasional secret Built To Spill gig, and start bands with members of Mudhoney. All that and they're still the nicest guys in the Cubano game.

WHAT: Stoney sandwich concepts executed with star chef precision

WHY: Because pork belly cubano

WHEN: Before a show or Trailblazers game

WHERE: Several locations plus two Bunk Bars

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PINE STATE BISCUITs

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"I am always blown away by our annual visit to Portland where I generally live off of Pine State Biscuits" - Terry Groves, Pickathon

Food & Wine Magazine put them on their list of Best Fried Chicken in the U.S. and Pickathon Festival founder Terry Groves told us about craving their biscuits. Imagine if you combined the two.

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WHAT: Fried chicken and biscuits

WHY: Because everything is ok in moderation

WHEN: When nothing else will satisfy

WHERE: Several locations and the farmers market

 

BOKE BOWL

 

"It was as if someone handed them a mix of favorite tunes." - Boke Bowl's Tamer Riad on sharing a birthday dinner with friends.   

Speaking of yardbird and Pickathon, festival founder Terry Groves also told us about how a bowl of ramen and some fried chicken from Boke Bowl changed his entire outlook. We talked food and music with sous chef Tamer Riad.

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WHAT: Hand-pulled noodles

WHY: Because the Portland rain has you cold

WHEN: Mondays for Korean Fried Chicken

WHERE: East and west locations

 

LE PIGEON

 

"Gabriel Rucker's food strikes a deep chord in me." - Robby Cromholm, singer in Taxes

Rock photographer Peter Ellenby called their foie gras profiteroles "insane" while Taxes singer Robbie Cronholm saved the menu and recounted his meal at "the dirty bird" dish-for-dish.

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WHAT: French New American

WHY: Because rising star chef Gabe Rucker

WHEN: Special occasions

WHERE: 738 E Burnside

 

LARDO

 

"I get there early in the morning, pick out a stack of vinyl, fire up a pot of coffee, and make a shitload of pasta." - Rick Gencarelli, Lardo & Grassa

Rick Gencarelli told us about seeing Dinosaur Jr. for the first time after years of listening to them in the kitchen. His Lardo has gone from food cart to three brick and mortar locations in less than five years.

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WHAT: Porktastic sandwiches

WHY: Because porkstrami

WHEN: Lunch needs to last through dinner

WHERE: Several locations & Grassa Pasta Shop

 

APIZZA SCHOLLS

 

"The best pizza I have ever had." - Peter Ellenby

Rock photographer Peter Ellenby told us about checking out a pizza peel that Wayne Coyne of The Flaming Lips had drawn on. The band's manager lives in the neighborhood.

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WHAT: New Haven-style pizza pies 

WHY: Because sometimes less is more

WHEN: Get in line early and know the rules

WHERE: 4741 SE Hawthorne

 

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