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
PINE STATE BISCUITs
"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.
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.
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.
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.
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
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
