2009 Dining Guide

2009 Dining Guide

WHAT’S INSIDE

portland’s haute cupcakes Page 5

Filling the pie hole Page 8

Vegetarian’s Dilemma Page 10

InDish-elicious Page 20

sound bites Page 22

Desperately seeking joe Page 24

Melt in your mouth

Breakfast in portland

Food a lA cart

I❤Waffles

Page 13 Page 18

Page 26 Page 27

WHO DID WHAT Editor-in-Chief Sarah J. Christensen; Editors Danielle Kulczyk, Theodora Karatzas, Richard D. Oxley, Robert Britt; Art Director/Designer/Ad Designer/Cover Art Shannon Vincent; Photo Editor Marni Cohen; Online Editor Zach Chastaine; Chief Copy Editor Jennifer Wolff; Advertising Manager Matthew Kirtley; Designer Bryan Morgan; Writers Kate Alexander, Bianca Blankenship, Maeve Connor, Meaghan Daniels, Erica DeCouteau, Joel Gaddis, Natalia Grozina, Patrick Guild, Rosemary Hanson, Ed Johnson, Carrie Johnston, Tamara K. Kennedy, Anita Kinney, J. Logue, Holly K. Millar, Stephanie Fine Sasse, Robert Seitzinger, Nilesh Tendolkar, Robin Tinker, Allison Whited; Photographers Aaron Leopold, Rodrigo Melgarejo, Liana Shewey, Adam Wickham; Copy Editor Robert Seitzinger; Advertising Sales Ana SanRoman, Jae Specht, Wesley Van Der Veen Copyright © 2009 Portland State University Vanguard 1825 SW Broadway, Smith Memorial Student Union, Rm. S-26, Portland, Ore., 97201

VANGUARD 2009 DINING GUIDE

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City of chocolate TEUSCHER All photos by Rodrigo Melgarejo

Portland is for chocolate lovers Natalia Grozina Vanguard staff

Chocolate isn’t just a guilty pleasure anymore. With current research, studies show that a substance in cocoa helps the body process nitric oxide, a compound critical for healthy blood flow and blood pressure. Another study showed that flavonols in cocoa prevent fat-like substances in the bloodstream from oxidizing and clogging the arteries, and make blood platelets less likely to stick together and cause clots. Flavonoids are plant compounds with potent antioxidant properties, and scientists have found more than 4,000 kinds so far.

Many people believe that since chocolate is so good, it must be bad—and it is bad if you eat abnormal amounts of it everyday. Eating real chocolate—not that waxy Hershey’s stuff that floats in water— can be good for you. It’s almost like being able to have your cake and eat it too.

Chocolate is one of the most popular food types and flavors in the world. It is native to Mexico, Central and South America, and has been cultivated for at least three millennia in that region. It was used originally in Mesoamerica as both a beverage and an ingredient in foods. Today, it has become one of the most popular gifts for any occasion, from chocolate bunnies and eggs on Easter and chocolate coins on Hanukkah.

Being the chocoholic I am, this month I went on a mission to find the best chocolate in Portland. I visited many different places trying their chocolate, hot chocolate and chocolate-flavored pastries. Here are reviews of some of my favorite places in town.

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Cacao: Drink Chocolate

Alma Chocolate

This chocolate shop is definitely more on the upscale side—with chocolate ranging from not very expensive to very expensive.

Everything there is natural, and it was amazing how much the barista was able to tell me about each kind of chocolate and where it was from. I went to the one on the corner of the Heathman Hotel and I liked how small and cozy it was.

The thing I liked most about this place is that it has unique icons of solid dark chocolate that are hand gilded with 23-karat gold leaves. They are very original and carefully crafted, and it makes chocolate look so much more appetizing. Some of the shapes they come in are Celtic crosses, the Virgin of Guadalupe, contemplative Buddha and charming devils. They also have toffees and barks, as well as original chocolate pieces in a variety of unique shapes and tastes. It definitely appeals to all senses.

414 SW 13th Avenue 712 SW Salmon St (at the Heathman Hotel)

ALMA

There was only a little bar with three chairs, so it is not a place you want to go and stay at with friends for a while. But they have the most amazing hot chocolate and coffee! I ordered a cappuccino and paired it with my favorite chocolate, the Five Spice.

I also liked the sage chocolates. They sell chocolate bars, spreads and also chocolate by the piece for $2. They also have 50-cent salt, jalapeño and espresso taffy. Expensive chocolate, but very good quality.

Moonstruck Chocolate 608 SW Alder St. Pioneer Place (in the rotunda) 526 NW 23rd Ave.

This place offers a variety of different chocolates, and they are all handcrafted. It not only tastes good, but also looks good. The packaging is very pretty too, so I would recommend going here if you are buying a gift for an occasion. Their chocolate is a lot less expensive too, with a large bar of dark chocolate costing $3.50. My favorite chocolate was the Champagne Truffle: an ivory chocolate and champagne ganache, handdipped once in dark chocolate and again in ivory chocolate, then hand-decorated and topped with edible 24-karat gold. Sounds very good, and tastes even better.

Teuscher Chocolate from Switzerland 531 SW Broadway

This chocolate shop has an assortment of different chocolates, cakes, cookies, marzipans and fruit jellies from Switzerland. My favorite was the fruit jellies, which are made entirely from natural fruit juices and are free from artificial flavors and chemical additives. Some of the gift boxes and assorted chocolates are $39, but they also have cheaper ones that come with party sets or individual pieces.

VANGUARD 2009 DINING GUIDE

140 NE 28th Ave.

Sahagun CHOCOLATES 10 NW 16th Ave.

If you get a chance to go here, I definitely recommend getting the Oregon Kiss! It is a delightful piece of chocolate made with organic Oregon hazelnuts, milk chocolate and a smidgen of fleur de sel piped into a bittersweet cup. It is a good way to indulge in chocolate and support local farmers who provide the organic hazelnuts. Now that winter is coming soon, it is the best spot to enjoy some delicious hot chocolate.

They make it with real melted chocolate and hormone-free milk. It is $5 a cup, and I guarantee you will come back for more.

MOONSTRUCK

Portland’s haute cupcakes A few of Portland’s best cupcake bakeries Holly K. Millar Vanguard staff

Cupcakes are all the rage right now, and with good reason. Luscious, frostingsmothered personal cakes are sure to make people smile, and Portland has several excellent cupcake bakeries ready to help you with your craving. After sampling a few of Portland’s finest, I discovered that there is no bad cupcake and that each bakery has its own strengths from which to choose.

Best vegan: Piece of Cake 8306 SE 17th Ave.

Initially, owner and cake designer Marilyn DeVault didn’t know how incredibly good vegan cakes would taste, but after a positive experience with them, she started experimenting with nontraditional cupcake recipes. The results are her delicious speltflour vegan cupcakes.

The vegan frosting is creamy and flavorful, and actually tastes better than the frosting offered on the nonvegan cupcakes.

The Irish oatmeal cupcake was delicately spiced and moist—you would never know that this cupcake conformed to any dietary restrictions if someone didn’t tell you.

The standard cupcakes were less inspired, particularly the Chantilly, which is chocolate cake with white frosting. It was good, but the frosting was hard on the outside and the cake was nowhere near jawdroppingly tasty.

The drawbacks to these cupcakes include their nonstandard shape and high cost.

Instead of a firm little dome on top, these are flatter and resemble a handheld cake, which subtracts from the cupcake experience but is very worth it if you want a wheat-free or vegan dessert.

spice. The molasses spice is a grown-up cupcake comprised of a not-too-sweet molasses cake, contrasted with a sweeter cream cheese frosting and your very own tiny molasses cookie.

Best fancy: Cupcake Jones

407 NW 17th Ave.

307 NW 10th Ave.

Cupcake Jones offers a wide selection of flavors, with a different menu each month.

Their cupcakes are beautifully decorated and would be a great pick for a fancy occasion, such as a wedding.

“Eating a cupcake should always be an event,” said owner Lisa Watson.

With all of their flavor options and pretty frosting toppers, including an opalescent white-chocolate pearl for their vanilla cupcake, and a hand-sugared petal for their red velvet, they are sure to be a feast for your eyes and stomach.

Occasionally a cupcake is a bit dry, with a crumbly texture that could be a result of overmixing, but most of the cupcakes did not suffer from this and were moist with a pleasingly firm texture.

Added bonuses include that all cupcake flavors are available up until closing and leftovers get donated to the homeless agency Blanchet House.

In the fall, a nice choice of seasonal cupcakes is available, including pumpkin cheesecake and the incredible molasses

Best homemade taste: Saint Cupcake Saint Cupcake offers consistently delicious cupcakes, including their vegan options, every time. They taste homemade and offer cute decorative touches like multicolored sprinkles on top of the frosting.

They are also the least expensive and don’t sacrifice flavor or frosting. There is also a seating area.

According to Jen Endicott, director of cupcake affairs, there is good reason for Saint Cupcake’s homemade goodness— the recipes all come from the owner’s grandmother.

“You can taste that the recipes didn’t come from a test kitchen [because] they were designed with love in mind,” Endicott said.

The only drawback to Saint Cupcake is that the variety runs low as the day wears on, which can be a bit heartbreaking if you drove across town to eat your favorite flavor.

They have a large menu which includes the malt ball and a vegan cookies and “cream.”

Toasted coconut cream is offered daily and is heavenly—it is soft, flavorful, loaded with cream cheese frosting rolled in coconut flakes and is definitely not to be missed.

All photos by Rodrigo Melgarejo

VANGUARD 2009 DINING GUIDE

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Photo by Marni Cohen

Pizza Photo by Adam Wickham

Showdown Pizza Schmizza vs. Hot Lips vs. Pizzicato

there on a weekday at lunchtime and you will find out. The decibel level is the highest here, but so is the quality of their pizza.

Nilesh Tendolkar

Watch out for the Omnivore Bliss (tomato sauce, pepperoni, bacon, Italian sausage, onions, black olives, mushrooms and chopped garlic) or the I Learned it in Brooklyn (garlic-parmesan sauce, Italian sausage, black olives, roasted red peppers and ricotta).

Vanguard staff

It is said that the King of Naples disguised himself as a commoner and, in clandestine fashion, visited a poor neighborhood in his kingdom. One story has it that he wanted to sink his teeth into a food that the queen had banned from the royal court—pizza.

There ain’t no such thing as too much pizza. That’s at least true around the Portland State campus.

With a multitude of options available, here is a rundown of three nearby pizza parlors.

HOT LIPS PIZZA

1909 SW Sixth Ave., 503-224-0311 Monday through Friday, 10 a.m. to 10 p.m.; Saturday, 11 a.m. to 10 p.m.

Sunday, noon to 9 p.m.

Grade: A+ Hot Lips is a very popular pizza hangout among Portland State students. Try going

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!

PIZZICATO PIZZA

1708 SW Sixth Ave., 503-227-5800 Monday through Friday, 11 a.m. to 8 p.m.; Saturday, 11:30 a.m. to 8 p.m.; Sunday, 11:30 a.m. to 6 p.m.

Grade: A Pizzicato has been in Portland for 20 years and its Portland State location is the perfect spot for someplace quiet to gorge on your pizza. The noise level is the least among the three places, and the ambience is suitable for a conversation over a slice.

You can try the Al Greco (red onions, lamb sausage, feta and marinated tomatoes on garlic and olive oil with tzaziki sauce on the side) or the Barbecue

VANGUARD 2009 DINING GUIDE

Photo by Marni Cohen

Chicken (red onions, roasted peppers and cheddar on barbecue sauce).

PIZZA SCHMIZZA (aka Schmizza’s Pub & Grub) 415 SW Montgomery St., 503-473-8119 Sunday through Thursday, 11 a.m. to 12 a.m.

Friday and Saturday, 11 a.m. to 2 a.m.

Grade: A Schmizza is a newly opened sports bar complete with happy hour and full-bar drink specials. It’s a fun place to hang out after class that boasts four huge flat-screen LCDs, which simultaneously broadcast different NBA and NFL games with access to the NFL Sunday Ticket.

A Terminator mannequin greets you at the entrance telling you, “You will be back.” The internal décor is unique with Vikings memorabilia, a football signed by O.J. Simpson and a basket signed by the Blazers.

You can try out the Cochino (pesto chicken, red onions, hickory smoked bacon and feta cheeses) or the Margherita (fresh basil, Roma tomatoes and feta atop an olive oilgarlic base). Portland State students get 25 cents off per slice.

Jonesing

Courtesy of Megan Brinkley

937 NW 23rd Ave.

for

Imagine a little bar and grill that time forgot and smells welcomingly like your grandparents house. Prices seem to be too great for a student budget. The burgers here are nothing more or less than good bar food. The presentation is even old school. The best part is the secret sauce—it’s delectable and arguably makes the burger. Just like grandma, they also serve Tater Tots, which are stellar if you are into Tots.

burgers From weird to gourmet, Portland has a burger for you

THE ORIGINAL: A DINERANT

Robin Tinker

They call themselves a “dinerant,” or a cross between a restaurant and a diner. They serve creative comfort food in a sleek atmosphere.

Their deluxe burger with fried onions and two kinds of flavorful cheeses is impressive. The fries are standard diner fare, and executed almost perfectly—delicious and crispy. One of the burgers has a glazed doughnut from the notorious Voodoo Doughnut as the bun.

Vanguard staff

Sometimes after a long coffee binge, studying and ramen noodles, you just need a real meal. What could be more satisfying when you’re hungry and wired than a delicious burger and fries?

The origin of the American hamburger is widely disputed. There are folks in Connecticut, Ohio, Texas and Wisconsin who all claim it was their ancestors who first put ground beef patties between bread.

Most hamburger historians agree that they were popularized at the World’s Fair in 1904.

America’s love affair with ground beef sandwiches has been going strong ever since.

People who love hamburgers take them very seriously. No doubt Portland has a great many pubs and diners offering a variety of takes on the classic combination of burgers and fries. Here are just a few that make the grade.

KNOB HILL BAR AND GRILL

300 SW Sixth Ave.

BYWAYS CAFÉ

1212 NW Glisan St. This breakfast favorite in the Pearl—though you forget where you are once inside—serves up lunch too. This burger is classic comfort food with a homemade taste and yummy special sauce. The buns are the best part, made at Upper Crust Bakery. They are buttery, squishy in the middle and a little crispy on the outside—oh, and supposedly whole wheat. The fries were perfect: real potatoes with potato skin still evident, nicely crispy and hot.

BRIDGEPORT BREWERY 1313 NW Marshall St.

Everyone seems to have an opinion about the space of Bridgeport itself. Many locals liked it before the remodel and think it too snobby or cold now. Others love the change.

Atmosphere aside, the burgers are absolutely delectable. What is not to love about a half pound of fresh-ground Cascade Natural Beef served with Tillamook white cheddar? It’s kind of pricey, so try to catch a happy hour.

Definitely one of the tastiest burgers around.

SKYLINE RESTAURANT 1313 NW Skyline Blvd.

This diner and drive-in is almost as old school as it can get. Skyline has been serving diner favorites for almost 75 years. If you ever wondered what nostalgia tastes like, give it a try. The burgers are fair. They come with plenty of veggie toppings and sauce, but the patties are thin, so if you are hungry get the double. The fries are enjoyable—thin, fastfood style, but without the hollow center. If you are into gourmet burgers with highquality beef, this is not for you. The atmosphere is the most fun part of the experience.

SAUCEBOX

214 SW Broadway They only have burgers for happy hour, but they are Cascade Natural Beef fabulousness and $4. They are gourmet and interesting with toppings like avocado and wasabi mayonnaise and are served on a delicious brioche bun. The fries are equally savory and clearly made from real skin on potatoes. If you like old-fashioned burgers or restaurants, this is not the place for you. It’s polished and hip, but if you like that or can get over it, give it a try. You won’t be disappointed with the flavor.

All photos by Aaron Leopold

VANGUARD 2009 DINING GUIDE

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Filling the pie hole How a gluttonous Whiffies rampage ended in vomit

Ed Johnson Vanguard staff

Few things are quite as good as pie.

Whiffies Fried Pies, a cart located at Southeast 12th Avenue and Hawthorne Boulevard, seems to understand this. Their brand of handheld deliciousness—both in dessert and dinner flavors—is some of the best cart eating our city has to offer.

But sometimes, there can be too much of a good thing. And on Oct. 6, after nineand-a-half pies, my body was done. Full up.

With a crowd of 20 people chanting my name, I leaned over a garbage can and released a substance from my stomach that was the consistency of tar—mostly made up of caramel-colored pie crust. It looked a lot like baby poop.

See, Whiffies has an informal competition they call “pie champ,” where contestants try to eat as many of their signature pies in an hour as possible. The record currently stands at nine, held by someone named David. I hate you, David.

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Here’s what I learned from my public display of gluttony: 1. Know your choices I went into my mass eating unprepared.

What flavors should I eat? I chose at random. This ended up hurting me, as the raspberry and apple selections were too powerful to stomach in tandem with other flavors. The pumpkin cream was pretty much perfect, though.

2. The reasonable limit of pie eating is four Pies one through four went down in about 10 minutes, and I felt fine. The fifth pie was when things really started getting unpleasant. At that point, I felt like a turkey at Thanksgiving dealing with an overenthusiastic stuffing lover.

3. Audience is key Since the main reason I ate these pies was because I like attention, I was perfectly happy to have a large audience screaming at me. Besides, eating contests aren’t really something you do alone. Unless you’re a fat person—then you call it dinner.

VANGUARD 2009 DINING GUIDE

All photos by Adam Wickham

4. Nine pies is a lot of food Estimates put my caloric intake of Whiffies pies at around 10,000. That’s several days’ worth of food. Appropriately, I didn’t eat for 54 hours after my pie champ attempt.

5. I would not do this again There is literally no compelling reason to participate in an eating contest. The best possible result is a little bit of infamy and an awful stomachache. In my case, all I got was the latter. Puking pie tar is not fun.

Good food was not meant to be consumed this way.

QUOTES: Ginger Peach: “It’s like the Fuzzy Navel of hot sauces.” —Theo (pictured in blue)

Sauces

Roasted Garlic: “This is the best-tasting one. I hope you don’t mind that I keep using it.” —Rich (pictured in red plaid)

All photos by Rodrigo Melgarejo

for the

bosses ROBERT SEITZINGER

The Vanguard editors try some of Dave’s Gourmet flavors Robert Seitzinger Vanguard staff

Everyone has a few personality quirks that their friends don’t entirely understand. Some folks like to ride their bicycles down precarious hills in the dark (damn Zoobombers), and others feel that feet are the sexiest part of the human body. These are peculiarities that make a personality dance amid the doldrums of congruency, traits that offer uniqueness against conformity.

Most people, however, have an eccentricity that pertains to dining, be they vegans, fans of Fear Factor foods (bull testicles and that ilk) or spiceheads. Spiceheads are those among us who jump at the chance to sear their tongues with foods intended not for nourishment, but excitement. We enjoy the light tingle of jalapeños and revel in the slow burn of habaneros, and we feel vaguely superior to anyone who thinks that a cayenne is too much.

As the Vanguard’s resident spicehead, I felt it my duty to bring spicy sauces into this year’s Dining Guide. To give you some context, A1 Bold and Spicy is a sweetener to me, Huy Fong’s Sriracha is where spicy territory starts and the Buffalo Wild Wings Blazin’ sauce is the midpoint between zero spice and just-kill-me-now spice.

Why am I a spicehead, you may ask?

The answer is: the feeling of satisfaction that comes with putting mind over matter, and the rush of endorphins that follow a fiery, taste-bud blitzkrieg is wonderful. The bragging rights aren’t much, because most

people can’t be bothered to feel inferior to someone who can out-spice them.

I didn’t feel like bragging after eating Salvador Molly’s Great Balls of Fire, supposedly Portland’s spiciest dish (that award actually belongs to Baan Thai’s drunken noodles cooked at full heat). Rather, I just felt proud of myself for finishing three of them…and then, a few hours later, my lower intestine and colon teamed up to kick my ass—literally—like a pair of bookies beating down someone who owes big.

I’ve enjoyed a few Dave’s Gourmet products in my spicehead career, and their Insanity Sauce is a great litmus test for how much heat one can handle. I ordered their variety pack for this guide, comprising 12 tiny bottles (0.75 ounces each) of their top sellers, and brought them to the office for my coworkers’ sampling delight.

Sadly, the spice factor was not high enough for most of the sauces. I had to scrap my initial idea of seeing how far up the spice ladder the Vanguard editors could climb, and instead we just tried each of the sauces atop Mission tortilla chips and Nabisco saltine crackers.

Despite the lack of spice, there were some tasty offerings in the variety pack, and the quotable nature of our taste test was undeniable. Check out Dave’s Gourmet online at www.davesgourmet.com, and—if you’re daring enough—order one of their Insanity Sauce varieties.

Enjoy the results of our saucy silliness!

VANGUARD 2009 DINING GUIDE

Roasted Red Pepper: “It’s smoky, then just flat…oh, there’s some kick! Nope, it’s gone again.” —Virginia Scotch Bonnet: “Does this actually have Scotch in it? [tastes it] Ugh, no, but it definitely has vinegar.” ­—Zach Chillin’ Chipotle: “This tastes like a wet dog around a campfire…and the dog has gas.” —Rich Cool Cayenne Pepper: “It doesn’t smell spicy. [tastes it] Oh, that’s awful!” —Jennifer Hurtin’ Jalapeño: “This is the jalapeño one? Does it have any jalapeños? Because I don’t taste any.” —Robert Britt Crazy Caribbean: “This sauce is not spicy, mon. Tastes OK though…it’d be a good marinade.” —Rich Jammin’ Jerk: “It’s kind of aromatic and herbal, but with some kick to it. It’d go great with chicken.” —Theo Hysterical Habanero: “Come on, this can’t be habanero. It’s nowhere near spicy enough.” —Virginia

Temporary Insanity was the only truly spicy one of the dozen, and it is blended to be similar to the original Insanity Sauce without as long a burn. Everyone who tried it was unhappy afterward, leading to some awesome quotes.

Theo: “My whole body hurts and it’s like the apocalypse in my mouth. Fuck this sauce.”

Virginia: “This is the devil’s semen.”

Jennifer: [after Zach tried it with no warning] “Oh my gosh! He turned a color no human should!”

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a m m e l di

s ’ n a i r a t e g e v So many places to dine on a vegetarian diet Meaghan Daniels Vanguard staff

With so many options, being a vegetarian in Portland is easy. Most places you can order food without meat, but knowing which restaurants contain the best food is key to any diet. The only real problem being a vegetarian in Portland poses is that there may be too many options available. With this quick and easy guide, you can narrow down the problem to a few restaurants in and around town.

Le Bistro Montage Le Bistro Montage, more commonly known as Montage, has a variety of vegetarian options, ranging from their famous macaroni and cheese to the linguini and jambalaya.

Although they are considered a Cajunstyle restaurant and most of their dishes are served with meat, as a vegetarian, it is worth it to go for their macaroni and exciting atmosphere. What it comes down to is that I have never had a bad meal at Montage. It is always worth every penny.

Pita Pit With a recently opened Portland State campus location near the bookstore, Pita Pit is an ideal location for lunch on campus when you are bored with sandwiches and salads. They have a whole menu dedicated to veggie pitas. The garden and cheddar are essentially salads within pitas, but if you are feeling a little more daring try the feta, falafel, hummus or baba ghanoush pitas.

The good thing is that you customize every pita how you want it. When you choose what you want to eat, you cannot go wrong.

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options for purely vegetarian pasta. At a very reasonable price for a good amount of fantastic food you can find pasta with a simple garlic and olive oil sauce to pastas with zucchini, kalamata olives, broccoli, sweet peas and much more. One of my favorite places to get anything pasta related.

Romano’s Macaroni Grill If you want to go somewhere where you can create your own pasta, go to Romano’s Macaroni Grill. That is, however, one of the few things you vegetarians will be able to eat. While their fettuccine alfredo is a classic choice and very tasty, if you want cheaper pasta with lots of amazing vegetarian options, the Macaroni Grill is not your top priority.

McMenamins Market Street Pub While they may not have as many vegetarian options as some other places, they still have some great items on their menu. From their great spinach-artichoke dip to the few non-meat salads to the special burrito, amazing High Pasta, the Beer Garden Burger, Boca Burger and two vegetarian sandwiches. What’s nice about McMenamins is that they offer a variety amongst their veggie options.

fresh avocado slices, sour cream, black olives, cilantro and different kinds of rice depending on what you order, as well as various sauces and salsas. There are also sandwiches, soups and specialties that are vegetarian friendly as well. It is a bit more expensive, considering it is basically fast food—but it is wonderful fast food and there is nothing else like it.

Lupe’s Escape Here is a wonderful little hole in the wall in Beaverton found along T.V. Highway. Lupe’s Escape consists of a fun atmosphere and reasonably priced Mexican food with a very friendly staff. Vegetarians, let me just say they have the best vegetarian quesadilla ever.

Lupe’s goes past the standard cheese and adds in onions, olives, tomatoes, mild green chilies and garlic all topped with sour cream.

It is wonderful, and most of the menu items are slightly more expensive than Chipotle.

MCMENAMINS

Pizza Schmizza If you are tired of the same old vegetarian pizza, stop by Pizza Schmizza for a slice.

With a variety of tastes and toppings, you cannot go wrong. If you are in the mood for something different from the standard pizza taste with marinara sauce, give Popeye and Olive Oil a try. With its alfredo sauce it is different than a lot of pizzas out there.

Pastini Pastaria

Café Yumm

When you’re in the mood for pasta, Pastini Pastaria has something for every pasta lover, and we vegetarians know that pasta is an important part of the vegetarian diet. Most Italian restaurants have salads, but Pastini offers a big variety of salads for your pleasure. Their menu includes

If you do not mind a slight commute to Beaverton, stop by Café Yumm. It is actually difficult to describe, or rather simple, depending on how you look at it because the name says it all. They have Yumm Bowls with a variety of flavors. The bowls contain cheddar, diced tomato,

PITA PIT

PITA PIT

All photos by Adam Wickham

VANGUARD 2009 DINING GUIDE

Get your vegan on without going far A guide to delicious and nutritious vegan eats on and near campus

chipotle All photos by Adam Wickham

chipotle

Erica DeCouteau and Maeve Connor Vanguard staff

Vegan-friendly restaurants: Chipotle

1948 SW Broadway Easily some of the best chain restaurant food out there. Order the vegetarian option (avoid the pinto beans—they’re cooked in bacon), omit the cheese and sour cream and your meal is vegan. The chili-corn salsa, cilantro-lime rice and guacamole are highly recommended.

Vegan-friendly food carts:

Koi Fusion

Fernando’s Mundo Fiesta

The concept is Korean-Mexican fusion, and it’s delicious. The tofu tacos, in handmade corn tortillas, are highly recommended. The tofu burrito is more portable but the rice just dilutes the greatness of the marinated tofu, kimchi and all the other fixings.

Southwest Fourth Avenue and College Street A vegan-friendly cart with a variety of burritos, wraps and sandwiches. The vegan burritos include beans, rice and a variety of vegetables, including cactus. The vegan wraps contain tofu, vegetables and homemade dressings. Ask for less dressing if you don’t want your wrap to drip all over the place.

Asaase Ital Palace

Southwest Fourth Avenue College Street

Food For Thought Café SMSU, 026

The selection can be extremely limited some days, and it seems like their previously consistent baked vegan offerings have been seriously curtailed. Still, if you get there at the right time on the right days, chances are you’ll be more than satisfied with the cafe’s always-changing menu. If they’ve got them in, don’t hesitate to add a cookie to your lunch—it’s definitely worth it.

Hot Lips Pizza 1909 SW Sixth Ave.

It’s hard to find a good, truly flavorful pizza without the cheese—except at Hot Lips. Their vegan focaccia is crazy good, topped with the usual veggies and wonderful little cloves of garlic that aren’t overpowering. And don’t forget to grab a bottle of Hot Lips’ own fruit soda, in flavors like blackberry and apple.

An exciting addition to the Portland food scene, Asaase is the only place to get Ital food (that’s vegetarian Jamaican food, celebrated

by Rastafarians) in town. The cart is allvegan and offers restaurant-quality food for affordable prices.

New Taste of India

Southwest Fourth Avenue and College Street Decent and affordable Indian food. There is always a vegetarian lunch special that can be made vegan, and one portion can feed a person for days. asaase ital palace

Check www.twitter.com/koifusionpdx for location

Basha’s Mediterranean Cuisine

Southwest Harrison Street and Park Avenue Quality Middle Eastern food on the cheap.

Get some delicious crispy falafel and eat it in the Park Blocks. The spinach pie is perfectly seasoned and makes a great snack. Plenty of vegan options, mostly labeled.

Honkin’ Huge Burritos

Southwest Harrison Street and Park Avenue

These burritos live up to their name, so order a small unless you are sharing your lunch with a small army. The cart is all vegetarian, and vegans save 50 cents. Burritos are tasty but a little bland. Fortunately, a variety of hot sauces are provided. food for thought

new taste of india

Abu Rasheed 1921 SW Sixth Ave.

Their incredibly convenient location is near the Ondine and Broadway buildings, reasonably priced, relaxed atmosphere and great food. The lentil soup and vegetarian grape leaves are good options.

Definitely try the hummus—it’s topped with paprika, olive oil and some little pickles. To drink, go with one of the fruit nectars like mango or guava.

VANGUARD 2009 DINING GUIDE

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Photo by Aaron Leopold

The most glorious combinations of bread and filling this side of the Columbia Anita Kinney Vanguard staff

Portland’s sandwich offerings are a microcosm of the abundance of options that diners face. You can find sandwiches at food carts throughout town, as well as at upscale restaurants. Within these choices, there are sandwiches from nearly every corner of the globe. Here are a few places to get your fix:

Bunk Sandwiches

621 SE Morrison St. Monday through Saturday, 8 a.m.­to 3 p.m.

Southeast Morrison Street can get pretty barren as you approach the bridge. Besides the bus stops, there really isn’t a lot of pedestrian traffic, except for the persistent line outside Bunk Sandwiches. Bunk is seriously low-key.

Food is served on butcher paper on cafeteria trays, customers sit elbow-to-elbow at the vintage counter and there’s never anywhere to sit—the few no-frills tables inside are always packed. Sandwich offerings range from standard subs (a meatball parmigiano hero and a roast beef sandwich with onions and horseradish) to comfort food combinations (beans and cornbread) and catering to the downright foodie (salt cod, mortadella, rabbit gravy, oxtail confit and snails).

Otto’s Sausage Kitchen and Meat Market

4138 SE Woodstock Blvd.

Monday through Saturday, 9:30 a.m. to 6 p.m.

Sunday, 11 a.m. to 5 p.m.

Best known for their homemade sausages, fresh hot dogs and old-school butcher feel, Otto’s also has an excellent selection of single beers and one of the most down-toearth deli counters in town. At $5.75 for their most expensive whole sandwiches, and $3.15 for a half, Otto’s sandwiches are

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A perfect marriage

among Portland’s cheapest, and the meat (made in-house) is among the best. There are the usual suspects, such as the BLT and the Reuben, but Otto’s signature sandwich is the Thanksgiving: store-made stuffing, cranberries, mayonnaise, cream cheese, lettuce and melted Swiss cheese with hot turkey. The Orchard ($4.95) is also great, and features hunter’s sausage, Granny Smith apples, Havarti, cream cheese and honey mustard. Most veggie sandwiches feature cheese and mayo, but picky eaters or vegans can make their own. The same family has run Otto’s since the 1920s (they built their current building in 1936), which lends it a distinct charm and old-fashioned Portland vibe.

BrunchBox

Southwest Fifth Avenue and Stark Street Monday through Friday, 8 a.m. to 4 p.m.

Saturday, 9 a.m. to 4 p.m.

One of downtown’s most celebrated food carts (see any New York Times article on Portland food), BrunchBox’s offerings are outside the box. Their lunch menu reads like something a 9-year-old with munchies would have thought up. It contains burgers such as the YouCanHazCheeseburger, an angus patty slapped between two whitebread grilled cheese sandwiches, and the Redonkadonk, a burger with egg, ham, Spam, bacon and American cheese between the aforementioned grilled-cheese buns. For the more refined palate, there are burgers with pineapple, teriyaki glaze and Swiss cheese (the 5-Oh! Burger) and the Reuben Burger (sauerkraut, Spam, Thousand Island dressing). Moving on from burgers, BrunchBox lets you assemble your own breakfast sandwiches all day.

VANGUARD 2009 DINING GUIDE

Kenny & Zuke’s:

1038 SW Stark St. Monday through Thursday, 7 a.m. to 8 p.m.

Friday, 7 a.m. to 9 p.m.

Saturday, 8 a.m. to 9 p.m.

Sunday, 8 a.m. to 8 p.m.

Home of Portland’s most revered pastrami, Kenny & Zuke’s, like BrunchBox, has some epic burger offerings. The pastrami burger comes paired with Swiss cheese and, at happy hour, is only $7.50. Their Reuben is among the best in town, and the sliders at happy hour are huge. Kenny & Zuke’s has a full range of sandwiches, soups and homemade bagels. Continuing in the Jewish deli tradition, their blintzes and latkes are also great. Outside of happy hour (weekdays, 3 p.m. to 6 p.m.), sandwiches can be on the pricey side.

Meat Cheese Bread:

1406 SE Stark St. Monday through Saturday, 7 a.m. to 7 p.m.

A quieter alternative to Bunk, Meat Cheese Bread toes the line between sandwich shop and restaurant, accurately reflecting trends on menus in Portland’s betterknown restaurants. Breakfast offerings are a little more varied than Bunk’s, and include a breakfast burrito, a beautiful steak and egg, bread pudding and a rotating assortment of seasonal jellies. The cold sandwich list invokes other local restaurants with similar flavors. The flank steak sandwich, with blue cheese mayo, pickled onions and vinaigrette, is dubbed the “Park Kitchen,” and northeast barbeque joint Podnah’s is featured in the smoked trout sandwich. The BLB is a casein-point example of what Meat Cheese Bread is doing. Substituting beets for tomatoes now that tomato season has ended, their seasonal take on the BLT (served with aioli on sourdough) is pretty close to a culinary revelation.

Melt in your mouth New gourmet sandwich shop in town puts your mom’s grilled cheese to shame Bianca Blankenship Vanguard staff

The trick to success in the world of sandwiches is to stand out from the rest with superb ingredients, service and atmosphere.

Melt, a new sandwich shop on Northwest 21st Avenue, is out to do just that.

Melt opened recently after owners Sarah and Nick Medici decided to quit the fine dining industry. For the past 25 years, they’ve run high-end restaurants—like the Italian-styled Paparazzi Pastaficio—and they were ready for a change.

“We’ve always been in fine dining,” Sarah Medici said. “We decided it’s time to be more funky and artistic.”

The shop certainly has an artsy touch.

Corrugated aluminum siding accounts for half the walls and warm, colorful light fixtures hang from the ceiling. A column at the bar is painted black and artfully used as a chalkboard for updating the day’s specials.

Scrawled on a low-hanging wall in chalk is the word “duck,” a friendly, you-should-feelat-home-here restaurant touch.

Inspiration for the restaurant came from the Medicis’ experience living in New York City in the 1970s when musical and artistic movements were transforming the city. They feel that Portland is undergoing the same sort of changes, particularly in music. With previous experience hosting jazz music in their restaurants, the Medicis hope to host bands and musicians at Melt when some nicer spring weather rolls around.

Wanting to create something more economically accessible, the Medicis came up with the idea for sandwiches from watching the gourmet sandwich trend spread across Portland. Their sandwiches seek to be creative and unique without coming off as pretentious.

The crab burger is a favorite at Melt, accompanied by a homemade slaw. The chicken sandwich boasts sweet onion marmalade and orange jalapeño mayo— two examples of Melt’s condiments, which are all made from scratch. These sandwiches are artful skyscrapers, a tower of house-smoked meat, cheese and veggies on hearty ciabatta bread. The top bun rests diagonally against the rest of the sandwich, unable to hold itself aloft, waiting for a hungry customer to place it on top and take a big, juicy bite.

For washing down that tasty feast, Melt offers plenty to drink. The rotating selection

Melt 716 NW 21st Ave. Mon through Sat, 11 a.m. to 10 p.m.

503-295-4944

of microbrews on draft features local favorites like Laurelwood Porter and Hops Urban Brewery lager, which scale down to $3 a pint at happy hour. The bartender can fix up any drink from Melt’s full bar, but they have a few special cocktails. The Manhattan West is popular, taking its name from the fact that it uses Northwest-based Pendleton Whisky.

Another cocktail hit is the Weed and Lemonade, which stirs up Jeremiah Weed Sweet Tea Vodka with lemonade and soda water. That’s a drink to keep in mind for a summer day.

Speaking of summer days, Melt is prepared to make guests comfortable in all seasons. The big sliding glass windows can be opened for summertime, allowing eaters to enjoy the fresh air. In the winter, of course, they’re shut, and the restaurant makes sure to stay cozy.

Aside from a delectable sandwich menu, this joint’s happy hour provides a fair selection of foods, from mini sandwiches to poutine, all floating at the range of $3 to $5. With a happy hour twice a day, six days a week, it’s hard to miss.

The desserts are also tempting, waiting under glass displays to be eagerly consumed by sweet-toothed clientele. Sarah whips up the baked goods, which rotate on the menu and will be refined based on customer feedback. Anything from berry pies to fudge brownies can be found on a given day.

Reception from the public has been good, so far. It’s not surprising, considering the friendly service and quality fare. Melt can already boast repeat customers with menu favorites and it’s likely that the shop will fare well on the shopping-central Northwest 21st Avenue strip.

“It’s about being casual, affordable and comfortable,” Medici said.

That’s not a bad idea in a dwindling economy where people want to go out to eat without having to spend a bundle of cash. With a menu made from scratch, a decent happy hour and possibly some live music in the coming year, Melt just might stand out as one of the finer gourmet sandwich shops in town.

All photos by Rodrigo Melgarejo

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Feed yourself at a variety of Portland food carts Patrick Guild Vanguard staff

Dreaming of traveling the globe on a student’s budget? Well, you can’t. But for $5 and change you can get a glimpse of far-off locales by sampling one of Portland’s 450 unique food carts. From the Far East to Southwest Portland, the world comes to you. Here are some tasty places to enjoy escapism in a bowl.

Savor Soup House

Food a

Nong’s Khao Man Gai

Southwest 10th Avenue and Alder Street Monday through Friday, 10 a.m. to 4 p.m.

Two words: uncomplicated and elegant.

They could describe the owner or her carefully crafted, authentic Thai chicken and rice.

“Khao” means rice in Thai and “gai” means chicken. Nong’s cart specializes in a single dish like traditional Thai vendors, but makes up for a lack of dining options with a variety of flavors coming together in her deceptively simple dish.

Southwest 10th Avenue and Alder Street Monday through Friday, hours vary from lunch to mid-afternoon

Chicken and sticky rice cooked in chicken broth mixed with soybean sauce, garlic, ginger and chilies and Chinese winter squash soup on the side. Perfection.

Move over, Soup Nazi. There’s a new therapist in town, serving comfort with a spoon. The owners of Savor pair their rich, creamy soups with the most deluxe grilled cheese sandwich you will ever eat. Make your own for $4 by choosing grilled Tillamook cheddar or Gruyère cheese and toppings like apple butter and caramelized onions. Sit outside and melt off your cold Portland day. Just don’t forget to call your mom and tell her you love her.

Expect to spend $6

Expect to spend $8 to $10

Ninja Plate Lunch

Southwest Third Avenue and Ash Street Monday through Saturday, 11 a.m. to 3 p.m.

Friday and Saturday, 11 p.m. to 3 a.m.

What do ninjas and Hawaiian food have to do with each other? I don’t care. After years of failed attempts at making my home state’s

traditional cuisine, I concede victory to Ninja Plate Lunch. Juicy, smoked Kahlua Pig with two scoops of rice and macaroni salad for $5 is a deal in any state. In fact, the entire menu is only $5, allowing expats—such as myself— and Portlanders alike the opportunity to buy a second plate to eat at home.

Expect to spend $5

Asaase Ital Palace

Southwest Fifth Avenue and College Street Monday through Friday, 9 a.m. 6 p.m.

Saturday 1 p.m. 6 p.m.

OK, I’ll admit that $9 is a bit steep for red beans and coconut rice. But the uplifting feeling you get after eating at this vegan African/Caribbean cart can only be understood once the name is translated.

According to the vivacious owners of the red, gold and green cart, “asaase” means land and “ital” is a portmanteau of vital and “I” meaning essential for your body. The owners are quick to answer questions about their food and philosophy, even offering samples of everything from smoothies to fried plantains.

If vegan “chicken” isn’t your thing, go for the

lÁ carts la Jollof rice special: a soupy mixture of red rice, black-eyed peas, cabbage and onion topped with cucumbers.

Expect to spend $6 to $9

Spella Caffe

Southwest Ninth Avenue and Alder Street Monday through Friday, 9 a.m. to 4 p.m.

Admittedly, I’m not really an espresso connoisseur. Before Spella, I thought coffee culture included buying $2 donuts from Starbucks and rocking out to their muzak.

Andrea Spella changed all of that with

his deep, chocolaty espresso and perfectly foamed cappuccino. If you close your eyes as you sit in one of his faux wrought iron chairs and absorb the aroma from your cup and saucer, you’re instantly transported to a small cafe in Torino. Promise.

Expect to spend $2 to $3 NINJA PLATE

NONG’S KHAO MAN GAI

SAVOR

SPELLA

All photos by Liana Shewey

ASAASE ITAL PALACE

Carts on Cheap food

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VANGUARD 2009 DINING GUIDE

n campus around psu

VANGUARD 2009 DINING GUIDE

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“Never will you walk down the candy aisle and not see some kind of candy on sale,” said Christopher Davis, store manager.

Microwaves

SMSU, next to the Viking Game Room office

Tasty, easy meals for $2 through $6

Park Ave Cafe

Tamara K. Kennedy

Budget Eating Grille Works

on a

Vanguard staff

All photos by Adam Wickham

Superdog

Hungry students often look for food that is easily accessible as well as a bargain. Here’s where to go to get the biggest bang for your buck, either on campus or within walking distance.

Superdog

1438 SW Park Ave. $3 lunch This place was seen in Rachael Ray’s Tasty Travels on the Food Network. There is a fully loaded condiment bar with a CrockPot keeping the sauerkraut hot.

A few hot dogs are available for under $3 including a Zweigle’s white hot, direct from Rochester, made from pork and veal.

“We even have courtesy ice water in a ‘to go’ cup,” said Ellen Green, owner.

Park Avenue Café 1535 SW Park Ave. Under $5 breakfast

ȥȥ Chocolate croissant ȥȥ 16-ounce coffee

Under $5 lunch ȥȥ Hummus bagel with tomato, onion and cucumber Splurge on breakfast with a huge seashelllike croissant drizzled with chocolate and a 16-ounce coffee. The atmosphere is great for a quiet conversation with friends or just to contemplate the day’s tasks.

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Zoca

Viking Court, SMSU $5 lunch or dinner The Loco $5 Value is just plain a lot of food for the money. Two tacos (choice of chicken, beef or pork, plus condiments, no extra charge for guacamole) and a side— a big boat of chips and several kinds of homemade salsa or beans and rice and a 22-ounce fountain drink.

“The Loco $5 Value is kind of an ongoing promotion from last term due to the economic downturn,” said Mark Lange, Zoca chef.

Grille Works Viking Court, SMSU $3 lunch ȥȥ Pork sliders Pork sliders are three mini-burger buns with pork and french fries that are very filling.

The Grille Works has $2, $3, $4 and $5 selections, and are recommended as a great value for the price point by John Proul, Viking Court location manager.

Plaid Pantry 950 SW Mill St. $2 lunch

ȥȥ Microwaveable chicken potpie, can of soda, Cella’s chocolate covered cherries Yes, you still have to microwave the potpie if you buy this meal, but you are getting an entrée, drink and dessert for $2. Speaking of dessert, nearly the whole store is dedicated to goodies and many are on sale.

VANGUARD 2009 DINING GUIDE

One way to save money and have a readily accessible lunch is to bring it with you. Students may have a short wait, but the area clears pretty quickly since there are four microwaves and no one seems to stick around to eat there.

“It saves money and I can keep track of the nutritional value better,” said Erika Eggers, 27, postbaccalaureate student.

Subway

SMSU lobby $3 lunch Every day a different 6-inch sandwich is on special, ranging from turkey and Black Forest ham to spicy Italian. For an additional $2, a fountain drink and your choice of chips, apple, cookies or yogurt is served.

“Most students know if they go with a $5 footlong, it is like paying you to eat here,” said Patrick McGinnis, Subway server.

A large array of condiments awaits your selection, and flatbread is available in addition to several other bread options.

McDonald’s

1850 SW Sixth Ave. $2 lunch ȥȥ McChicken and a parfait The Golden Arches serve speedy meals on the cheap if you choose from the value menu.

Safeway

1030 SW Jefferson St. $2­—$3 lunch ȥȥ Sandwich roll for 59 cents with a couple of slices of meat and/or cheese from the deli It is a bit of a walk, but Safeway offers many choices and frequent sales. Bulk gourmet muffins, donuts and bagels range from 59–79 cents each.

“For the same amount we would have spent in the cafeteria, my friend and I got apples, yogurt, a pomegranate, vitamin water and orange juice,” said Natali Pardo, 18, business administration major.

Cooking 101 Tips and tricks to keep your food edible and your kitchen from erupting into flames Kate Alexander Vanguard staff

Even bright students with GPS-equipped phones can have problems finding their way around the kitchen. Here are some basic tips for first-time chefs.

1. Baking powder is the great multitasker Not only can baking powder be used to put out kitchen fires that can’t be doused by water, it can also get funky smells out of your fridge.

Leave it next to the orange juice for a day, and soon your fridge will be funk-free.

2. Backwards planning Knowing the meal you intend to make before grocery shopping will save you time and money, especially if you utilize online

resources. Safeway, Fred Meyer, Whole Foods, Zupan’s—all of these places have prices listed online. Search and conquer!

3. Kettle vs. microwave Portland rains demand hot tea. Be sure to use a kettle though, not the microwave, which can overheat the water and cause it to explode out of the cup. I could not survive Portland winters without my electric teakettle.

4. Hungry hippos get burned Never, ever take the lid off of a pan while something is cooking inside of it. Steam, which is hotter than the water it comes from, will burn your face. Patience is a virtue, right ma?

5. Stress-free recipes: throw stuff together Really, it’s okay as long as you can remember anything that has ever been made for you. Chicken noodle soup has carrots, chicken and a starch in there, right? So cook a breast of chicken with cut up carrots and rice. Reuse the basics.

6. Meals made simple Spaghetti, fettuccini alfredo, scrambled eggs, Caesar salad, tuna salad and hamburgers are all staples that are easy to make—even if all you have is a hot plate.

Yes, First Year Experience participants and other dorm dwellers, you can cook too!

7. Olive oil, canola oil and butter, oh my!

Olive oil and canola oil are both low in saturated and trans fats, but olive oil goes smoky at a lower temperature. So, if you’re frying, use canola oil. Butter has a high percentage of saturated fat, so stay away if you value unclogged arteries.

8. Bigger is better How many times per week do you really want to go to the grocery store? To avoid too many trips, buy and cook for more at the beginning of the week. Leftovers are priceless, and end up saving time and money.

9. Don’t become your grandparents You know how grandparents tend to keep food way past their “use by” dates? Don’t do that—those dates are there for a reason, so unless you want to get horribly sick and visit the friendly receptionists at SHAC, don’t risk it.

10. Student staples Fruit, veggies, rice, eggs and chicken.

Endless combinations are available on a cheap budget.

Döner Kebab: Offering genuine German treats Rosemary Hanson Vanguard staff

Downtown restaurant makes authentic German cuisine

Anyone who has had the good fortune of visiting Germany has most certainly come across the döner kebab, a shaved-lamb sandwich specialty. For those of you who haven’t made it halfway around the world, there is a place in downtown Portland where you can find this foreign delicacy.

Not only does the restaurant serve up a mean döner kebab, they do it in style. Owners Johann and Gertrude Marcus certainly run a worthy operation. The restaurant has a casual atmosphere if you’re interested in sitting down, but they are always willing to wrap up a kebab to go if you’re in a hurry. The great food, combined with moderate prices and an extremely friendly staff, makes this small restaurant worth heading over to.

So, what makes up this tasty treat of a döner kebab?

“It is the meat and a salad bedding, a little touch of cabbage, a few slices of onions and tomatoes and feta cheese, and of course your choice of yogurt or spicy dressing,” said Gertrude Marcus.

Altogether, it is a filling, semi-spicy and

semi-tangy sandwich, albeit a messy one.

The closest relative of the döner kebab is the Greek gyro, but this German twist is made into a sandwich on thick pita bread that resembles a roll, great for a meal on the go.

“We make all of our bread here, sometimes making new batches two to three times a day.

The sandwich itself is unique; you can’t find it anywhere else...it’s magic in a sandwich,” Marcus said.

The restaurant doesn’t just serve great döner kebabs—they also have a variety of other German specialties to choose from.

Popular alternatives include the Iskender kebap (a popular Turkish treat), wiener schnitzel, kraut rouladen and sauerbraten, all ranging from $7 to $12.

Marcus said that when people go to Germany, they are much more willing to try out new foods, but in America, they are more wary of the dishes they don’t know. She hopes that people will give the sandwich a chance, and hopefully come back again, she said.

“It’s just a sandwich—you like it or you don’t,” she said with a laugh. Certainly,

Photo by Adam Wickham

anyone who tries one of their homemade döners will like it.

The restaurant is now open daily from 11 a.m. to 8 p.m., and also reopens late (1 a.m. to 4 a.m.) on Friday and Saturday.

“Most places in Portland close early, and when people leave the bars, they’re hungry,” Marcus said. With limited options late at night, Döner Kebab is definitely worth a late night visit.

Whether you’re looking for an afternoon lunch stop, quick evening dinner or late night pit stop, Döner Kebab is a great option.

Served up with true German pride, the Marcuses and their genuine German döner kebab sandwiches are a definite must try for anyone living in Portland.

DÖner kebab 515 SW Fourth Ave.

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Indish-elicious Carrie Johnston Vanguard staff

Indish resuscitates drowned taste buds

Sometimes the best things in life can get even better. Take Indian food for example— an exotic mélange of spices, herbs, vegetables, sauces and rice intended to excite the palate while consoling the body.

Raj Sharma, British-Indian owner of Indish in Northwest Portland, accomplishes this effect with unmatched pride and precision. Aware that there are over 10 different cooking styles in India, he highlights the benefits of North Indian home cooking over the heavy banquet-style dishes typically served in curry houses.

Sharma wanted to create the type of food he had at home—the kind his mother cooked without use of butters and creams.

Laura Brown, a Le Cordon Bleu-trained chef and Sharma’s wife, spends weeks painstakingly crafting the dishes after Punjabi home-style cooking, using tiny amounts of cream, butter and oil in only two of the dishes on the menu. The spices are cooked with the ingredients, not separately, so the result is cleaner, more disparate flavors.

North Indian home cooking uses lots of spices but is typically very mild.

However, Brown recently developed chili chutney to be added to the dishes or used as a condiment to add heat without affecting the delicate flavor.

While Brown works her magic in the open kitchen, Sharma floats from table to table surveying patron satisfaction and offering mini-lectures dispelling false notions of real Indian cuisine.

He informs us that “curry” is a British word and roughly means “gravy.” It is not a spice, but more of a stew, like marinara.

It’s a catchall word, used by Westernstyle curry houses to simplify a very malleable substance.

He casually mentioned that curry houses were actually brought to Britain in the 1960s by Bengali immigrants to cater to Brits looking for a rich meal after a night of heavy drinking.

“We do home cooking as a technique,” Sharma said. “No pastes, no sauces. We cook the spices with the main ingredients so they spice the food directly. The fact that it’s healthier than curry house dishes is merely a byproduct of the technique.”

There is no freezer to be found in the

kitchen. All of their ingredients are bought fresh and prepared upon ordering. They even make their own paneer—mild curds compressed to give a tofu-like consistency served with a spinach-based dressing called sarsson ka saag—and desserts.

Appetizers like the peanut salad or lamb samosa served with mint chutney are a prelude to a striking and fresh constellation of flavors that demand to be savored as they apply the brakes to any desire to plow belligerently through the plate.

The lamb tiki makhani, upon first glance, looks like a dish served in any other Indian restaurant, but the first taste of its delicate, yet complex flavor places this main course appropriately in its own winning category.

Where most restaurants use the leg, the tandoori chicken breast is marinated in tandoori yogurt and cooked on a skewer in a clay pot heated at 800–1,200 degrees. This unique process takes about 20 minutes, and the final product is one of Sharma’s personal recommendations.

Adjacent to the open kitchen is a well stocked bar gleaming with some rare British ales on tap. Among them are Fuller’s London Pride and London Porter, as well as Young’s Double Chocolate Stout, each of which are proudly served in 20-ounce glasses (a standard size in the United Kingdom) instead of pint glasses.

For a warmer libation, Indish features a chai cocktail made from chai liqueur, hot tea, dark rum and rum-flavored cream, topped with chocolate shavings and presented in a ceramic mug.

For dessert, Indish takes the traditional cheesecake to new heights with mango and ras malai (sweet paneer) versions. For those who prefer chocolate to cheese, the pudding served in a martini glass with fluffy rum cream is an ample substitute.

While grazing on all the gastronomical spoils of India and Britain, expect to be serenaded by the unexpected croons of Frank Sinatra, Edith Piaf and Billie Holiday—a music choice complimented by the elegant atmosphere, adorned in black leather couches, glass tables and minimalist decor.

With equal parts purpose, passion and experience, Indish exemplifies the perfect recipe.

Indish 305 NW 21st Ave. www.indishrestaurant.com 503-546-4900 Tuesday through Friday, 11:30 a.m. to 2:30 p.m. and 5 p.m. to 10 p.m.

Saturday and Sunday, 5 p.m. to midnight

All photos by Rodrigo Melgarejo

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All photos by Liana Shewey

u e t o n i S dB s Live music and tasty treats from the city that works Stephanie Fine Sasse

SLIM’S COCKTAIL BAR (ST. JOHNS)

Vanguard staff

Perhaps the only thing Portland has more of per capita than food and strip clubs is musicians. Since it’s a lot easier to feature live music with dinner than naked women, it seems only natural that a marriage would emerge. Many restaurants have tried to expand into a music venue without proper consideration of the investments required to do it right. On the other hand, many music venues offer an enormous range of completely typical, anti-climactic bar food that forces patrons to leave feeling worse off than they came. After searching the city, this is a list of the most talked about places to eat and listen, each with their own unique appeal.

DOUG FIR (EAST BURNSIDE) Why go: The golden child of music venues for foodies.

What to order: Butternut squash ravioli.

Doug Fir is the venue to beat in Portland and everyone knows it. Musicians love the sound quality. Tourists love the “Portland” vibe. Locals love the happy hour. It’s a music venue, breakfast spot and architectural gem with an attached hotel in case you have a few too many. With its extensive meal offerings, handpicked lineups and chic, lodge-style décor, it is a slam-dunk no matter when you go or who you take. In fact, if zombies attacked, you would be well suited to board up inside the Doug Fir.

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Why go: Neighborhood dive bar worth moving to the neighborhood for.

What to order: A burger—quite possibly the tastiest burgers in town.

Slim’s may be the original dive bar. Open since 1911 and right smack in the center of St. Johns, it has an authenticity to its divey-ness that simply can’t be faked. Their menu, however, is anything but outdated.

A huge selection of creative options like “Tachos” (Tater Tot nachos) sit alongside traditional favorites, like their life-changing Western Burger—enough to make any vegetarian reconsider. Since falling under new management, Slim’s has also built a reputation for their weekend performances of live rock music, as well as their Acoustic Showcase every third Thursday. There is a freeing lack of expectation here.

White collar, blue collar, hip, ironic collar; everyone comes together as they are to experience the original in great food and rock ’n’ roll.

EAST BURN (SOUTHEAST PORTLAND) Why go: Beer is your priority. And you also like music.

What to order: Uder Sonzich.

East Burn offers the best of Portland’s traits without any overkill. Most of their menu comes from organic sources around the Northwest, they show art without commission, keep 16 beers on tap and book Americana, bluegrass and acoustic performers actually worth their salt. Add a year-round patio, with nifty swings set up and fire pits, and you’ve got a mecca for local entertainment. Despite being a go-to place for beer connoisseurs, they maintain one hell of a menu. One of their signature dishes, the Uder Sonzich, is a pork

VANGUARD 2009 DINING GUIDE

medallion with potato pancakes, scallion sour cream, caramelized onions and bourbon apple chutney on grilled ciabatta bread. Enough said.

BACKSPACE (NORTHWEST PORTLAND/SOUTH WATERFRONT) Why go: Safe haven for non-drinkers, under-agers and vegans.

What to order: Veggie turkey pesto sandwich and Stumptown Coffee or a nice local beer on tap.

People who complain that there is nothing to do in this city until you’re 21 have clearly never been to Backspace. The work of local artists lines the gallery walls, tons of computers are up for rent, coffee flows, vegetarians nosh and indie bands play to giant, sweaty mobs of happy scenesters.

It is an excellent place to be all the Portlander you can be, while supporting talented musicians and catching up on the latest artsy-fartsy trends. And with a midnight closing, grab an espresso to go and you can still get home in time to study.

JIMMY MAK’S (PEARL DISTRICT) Why go: Impress your date.

What to order: Coffee-rubbed sirloin.

One of the last in a dying breed of Portland jazz clubs, Jimmy Mak’s may be Portland’s most well-rounded and affordable romantic venue. What it lacks in diversity, it makes up for in excellent musical offerings and Greek cuisine. With reasonable covers rarely surpassing $10 and dim lighting to set the mood, Jimmy Mak’s may be the best place in Portland to charm your date without breaking the bank.

Note: This is not background music.

People go to pay attention to jazz in that oh-so-sophisticated Pearl District sort of way. Plus, their hummus is amazing.

Beyond

the grease

All photos by Liana Shewey

Good booze and good food that could make a grown man cry Bianca Blankenship Vanguard staff

Sure, greasy bar food can sound tasty after a night of drinking, but so does a 7-Eleven MSG-injected hot dog that’s been rotating on metal tubes for two days. Treat yourself better than that. These are some spots where you’ll find good drinks and good food.

JAKE’S GRILL

611 SW 10th Ave. 503-220-1850 While the beer selection is mediocre at best, Jake’s is the spot for cheap-yetscrumptious food after a night of cruising the bars. Their happy hours are twice a day, including one that runs late, touting a $2.95 half-pound cheeseburger and fries that will sober you up faster than a call from your mom. Jake’s is owned by McCormick and Schmick’s, which has a number of bars around the city with similar happy hour menus, so keep your eyes peeled for other deals at similar restaurants.

LEISURE PUBLIC HOUSE 8002 N Lombard St. 503-289-7606

This dive bar isn’t quite a dive bar, not with a menu that sports a panini sandwich with applewood-smoked bacon, apple butter and arugula. Nor does a dive bar typically have a charming wait staff that remembers your name. The excellent cocktails aren’t normal dive-bar fare, nor is the option for Bocce ball. Maybe it’s best not to call this dive bar a dive bar. But see for yourself: Eat some grilled cheese sandwiches that are out of this world as you check out their popular weekly pub quiz.

MOON AND SIX PENCE BRITISH PUB

SHANGHAI TUNNEL

2014 NE 42nd Ave. 503-288-7802

211 SW Ankeny St. 503-220-4001

This is a taste of true British food, from steak and mushroom pie to a fish and chips plate that an Englishman would cry over.

The beer, too, is worth a few tears of joy. A huge selection of domestics and imports will leave you blank-faced as you stare at the menu. After chatting with the adorable wait staff, head to the dartboards and work off that delicious meat pie you just consumed.

It’s true that the food here is great, but don’t expect anything but awful service and a crappy dive bar atmosphere. The seared ahi tuna is worth a stop, especially considering that the mixed drinks tend to be pretty tasty and quite strong.

PLAN B

This swanky bar and restaurant isn’t as pompous as you might think, nor is the food terribly pricey for how upscale it is.

Happy hour is, as usual, the best time to go. In addition to baguettes smeared with Nutella and hazelnuts, as well as savory sandwiches with goat cheese, pesto and grilled onions, this joint’s classic burger never fails and their crispy fries with harissa and crème fraîche dipping sauce will make your mouth water with delight.

1305 SE Eighth Ave. 503-230-9020 If you think Potato Champion has the know-how on fries, think again. This punked-out dive bar serves up giant plates of vegan chili cheese fries—plus good ol’ meaty fries for you carnivores—and other greasy fare. Their drink pours don’t mess around either, so be sure to have a friend’s shoulder to lean on when you leave. The service is Portland style: slow but damn friendly. Be prepared to encounter a serious dose of the goth and industrial crowds.

SAUCEBOX CAFÉ AND BAR 214 SW Broadway Ave. 503-241-3393

It’s best to hit this bar at happy hour when food prices hang around $5 a dish. In addition to an enormous and creative cocktail menu, you’ll find some of the best pan-Asian and Pacific Island food in town. The pulled pork and udon noodles are a good hint. Overlook the swanky décor and enjoy the great food and cocktails this bar offers.

VANGUARD 2009 DINING GUIDE

CLYDE COMMON 1014 SW Stark St. 503-228-3333

GREEN DRAGON BISTRO AND BREW PUB 928 SE Ninth Ave. 503-517-0606

Finally, a brewpub that feels like home. The constantly rotating selection of microbrews is certain to provide a tasty beverage to go with your food. Hit up the strawberry Gorgonzola salad or hunker down for some catfish with Cajun gravy. The menu is a strange mishmash of American foods, but the options are good and the happy hour is cheap. While you’re waiting for a plate, check out the foosball table or work on your shuffleboard skills.

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Desperately seeking

joe A review of four coffeehouses near campus

Coffee and college students are like peanut butter and chocolate: they belong together. Whether you consume your brew over textbooks or with friends, it is good to know where you can get a decent cup. The following is a review of some small places near campus to grab that much-needed cup of caffeinated goodness.

FEHRENBACHER HOF 125 SW 19th Ave.

Atmosphere: It is the homiest

coffeehouse in this review. It is in an old Victorian house and all of the furnishings are vintage. There are dining room tables to study at as well as big, comfy chairs to flop down into. There is also outdoor seating on the porch that would be great during the summer.

Drinks: There are several types of coffee

Allison Whited

brewing, giving this place the greatest selection. The Mexican blend was flavorful, but it had a strong burnt aftertaste. They also have typical coffee drinks and a decent selection of juice and tea.

Vanguard staff

Food: There are more pastries than you can

count on fingers and toes. They also have the cutest little toast bar where you can pick your bread and adorn it with a slew of ingredients.

Pricing: A 12-ounce coffee will run you

$1.65. A latte of the same size costs $2.75.

PORTLAND COFFEE HOUSE 603 SW Broadway

Atmosphere: This place has a very artsy

feel. The walls are painted a dark gray and the wood furniture is dark brown. There is also artwork on the walls that is available for purchase. Further adding to the trendy, downtown feel is the techno and indie-rock music they pump through the cafe. There is a moderate amount of seating, but most of it is at the bar or small tables.

Drinks: All of their coffee comes from Pa-

nache. There are several blends that they rotate through. The Kenyan blend is rich and smooth. There isn’t much offered besides coffee just the usual juice and tea and hot chocolate.

Food: There is nothing special about the

grub offered here. It’s the usual option of a pastry or a hot breakfast sandwich.

Pricing: A 12-ounce cup goes for $1.65 and

there is no break on refills. However, there is an 8-ounce size available that is perfect for when you just need a little pick-me-up.

BOY GORILLA COFFEE

On the corner of Southwest Sixth Avenue and Mill Street

Pricing: A 12-ounce cup sells for $1.55 and

refills are 50 cents, keeping it competitive with the other places in this review.

Photo by Rodrigo Melgarejo

BROADWAY COFFEE

1924 SW Broadway, Suite A Atmosphere: It’s very comfortable with am-

ple seating, a cozy place full of tables and couches. It would be easy to settle in for the long haul here.

Drinks: They have just about any coffee com-

Photo by Allison Whited

bination you could imagine and a large tea menu, including loose leaf. The coffee wasn’t overly strong—as my friend put it, it would be good afternoon coffee. It won’t pick you up in the morning, but it would be nice to sip all afternoon while studying. At 50 cents for your first refill and just 25 cents for subsequent ones, it is also economical.

Food: Aside from the usual coffeehouse

Photo by Rodrigo Melgarejo

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muffins and croissants, they have a large selection of crêpes. They have crêpes for every meal of the day, ranging from sweet to savory. There is also a small selection of soups and salads.

VANGUARD 2009 DINING GUIDE

Atmosphere: It’s coffee minimalism at its fin-

est. Boy Gorilla is just a little cart, operated and built by one person—but that makes it taste that much better. A bonus fun-factor is that they sell music from Northwest artists in just about every form.

Drinks: They sell tea, coffee, lemonade, chai

and hot chocolate. Iced versions of anything are available and they offer a stronger cup of individual French press. The coffee comes from Legare’s on Southeast Clinton Street and it is a nice, rich blend, but if you need a wake-up call, order the French press.

Food: The food selection is as minimalistic

as the cart itself. There are bananas, oranges and hot oats available. They also sell meltin-your-mouth guava cookies that are a perfect accompaniment to the coffee.

Pricing: All 12-ounce drinks sell for $1. You

can get a larger 20-ounce version for $2.

The aforementioned French press will set you back $2. The owner is committed to keeping the prices low, so that penniless college students can imbibe frequently.

g n i t r Ca e h t o t in

t h g ni

Photos by Liana

Shewey

SAVOR

SPELLA

Finding Portland’s best late-night grub requires thinking outside of the diner Joel Gaddis Vanguard staff

Portlanders love their nightlife. Rock shows, house parties and excessive amounts of caffeine keep many of us up into the wee hours. Unfortunately, this lifestyle often requires seeking out some form of nocturnal sustenance, which can be a real pain after your sixth tallboy of Hamm’s.

All-night diners provide some respite, but they’re surprisingly scarce and offer little in the way of variety. Fortunately, Portland’s rising culinary heroes are taking to the streets to save us all from mediocre midnight cuisine. Food carts aren’t just for lunch anymore.

WHIFFIES FRIED PIES

POTATO CHAMPION

Southeast 12th Avenue and Hawthorne Boulevard Tuesday through Sunday, 6 p.m. to 3 a.m.

Nestled among Hawthorne’s gypsy village of food carts, Potato Champion is a glowing beacon of goodness for hungry late-night wanderers. The folks at Potato Champion cook their tubers to golden perfection and offer up a unique variety of dipping sauces to accompany the fries.

Rosemary truffle ketchup and tarragon anchovy mayo are but a few outstanding options. The real star of the show, however, is the poutine. Originating in Quebec, Canada, the dish consists of french fries topped with cheese curds and gravy. It’s a surprisingly satisfying meal for a reasonable price, and is the perfect fuel for stumbling around Southeast Portland after dark.

Southeast 12th Avenue and Hawthorne Boulevard Tuesday through Saturday, 8 p.m. to 3 a.m.

TAQUERIA EL CANARIO

The moment you bite into one of Whiffies awesome confections, all those bad memories of McDonald’s apple pies will be washed away. These delicious, empanadalike treats come in sweet and savory varieties.

The pumpkin crème pie encapsulates everything right about Thanksgiving, all fried up in one convenient package.

This bright yellow taqueria is easy to spot and even easier to love. Its proximity to venues like Dante’s and Berbati’s Pan make it the ideal place to refuel after catching some live music. The food is standard Mexican fare done right. At only $1.50 apiece, the tacos are a tasty and economical way to go.

This is far better than “fourth meal.”

Southwest Fourth Avenue and Ankeny Street Thursday through Saturday, 7 p.m. to 3 a.m.

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BEEZ NEEZ GOURMET SAUSAGES Southwest Third Avenue and Oak Street Monday through Thursday, 11 a.m. to 4 p.m.

Friday, 11 a.m. to 2:30 a.m.

Saturday 8 p.m. to 3:00 a.m.

Beer and hot dogs are natural complements, so Beez Neez makes a great deal of sense after a long night of drinking. Their Alaskan reindeer sausage is spicy, flavorful and not the least bit gamy, so there’s no need to shy away from trying something different. There’s also a good selection of free condiments, including a tasty avocado aioli sauce.

PERIERRA CRÊPERIE

Southeast 12th Avenue and Hawthorne Boulevard Tuesday through Saturday, 8 a.m. to 3 a.m.; Sunday 9 a.m. to midnight Right next door to Potato Champion, Perierra Creperie provides a wonderful alternative to the standard array of night owl fare. Cheese, grease and gravy are typical with this kind of food, but ingredients such as smoked salmon, walnut and coriander are anything but expected. The crêperie uses ingredients like these to full effect in their selection of sweet and savory crêpes.

Breakfast connoisseurs will be particularly taken with their baked egg, Gruyère, mushroom and spinach crêpes. The flavors are subtle but divine. It’s something like an omelet wrapped up in a delicate, flaky crust.

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SCREEN DOOR

Breakfast in Portland Worthy feeding grounds for the breakfast hunt Richard D. Oxley Vanguard staff

Early in the morning creeps an underground society of Portland hunters, tribes of people constantly in search of new feeding grounds. They’re the breakfast crowd. Some catch a bite on their way to work while others traditionally get their breakfast fix after Sunday church.

And should you be among those

morning crowds, just remember this: Good things come to those who wait.

Because believe me, you will wait. So get your name on the list, and hopefully you brought the morning paper or some good company. While you embark upon your breakfast quest, be sure to take note of the following establishments. This food should not be missed.

Cricket Cafe

dive. But don’t be fooled: The Marathon has a nice, down-home comfortable feel. Breakfast at the Marathon is something so very hard to find at restaurants these days, basic and cheap. And that doesn’t translate into poor quality either. For example, the Four Deuces breakfast is $2 and gets you two strips of bacon, two eggs and toast. It’s just the right portion and price.

3159 SE Belmont St. Breakfast served daily, 7:30 a.m. to 3 p.m.

You’ve probably driven past it on Belmont Street before, not noticing its modest demeanor. However, the flavor found at the Cricket is anything but modest. Here, they have found a way to make a variety of unique breakfast dishes without going off the deep end, making the customer feel lost and beleaguered reading through their menu. The prize meals here are the variety of scrambles they offer, as well as the breakfast burritos.

Screen Door

2337 E Burnside St. Breakfast served Saturdays and Sundays, 9 a.m. to 2:30 p.m.

Hope you like grits! The Screen Door attempts a deep-South feel from Creole to Cajun. Though the ambience gives me a bit more of a swanky, hip and urban Northwest vibe, the food maintains all the southern kick one can handle. Who could resist fried chicken and waffles or some good ol’ biscuits and gravy?

Marathon Taverna

1735 W Burnside St. Breakfast served daily, 7 a.m. to 2 p.m.

OK, yes, it is a bar, and a sports bar at that. It has all the barflies and nightly barhopping hipster jerk offs one would find at a local

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Bijou Café

132 SW Third Ave. Breakfast served Monday through Friday, 7 a.m. to 2 p.m.; Saturday and Sunday, 8 a.m. to 2 p.m.

Some may avoid trying out the Bijou Café with its pretentious first impression. But just make your way to a table and give it a try. You’ll never find bad service and will always come across a smile or two.

You get the feeling people actually like being and working there. This good vibe is interpreted in the food. Pancakes seem to be the popular choice here, but I find their omelets are worthy of equal praise.

Cup and Saucer

3566 SE Hawthorne Blvd.

Breakfast served daily, 7 a.m. to 9 p.m.

3000 NE Killingsworth St. Breakfast served daily, 9 a.m. to 4 p.m.

8237 N Denver Ave. Breakfast served daily, 8 a.m. to 3 p.m.

There is always a new taste to explore here, in that you will want to try everything on the

VANGUARD 2009 DINING GUIDE

SCREEN DOOR All phots by Aaron Leopold

menu. And when you’re done with that, they will usually have a new, unique special on the board. I know it sounds a bit weird, but the pasta specials are always amazing, even for breakfast. The French toast also must be tried with your choice of challah, cinnamonraisin or sourdough bread coated in what I believe to be some sort of narcotic, as you will continually crave more.

Tin Shed Garden Cafe

1438 NE Alberta St. Breakfast served daily, 7 a.m. to 3 p.m.

Remember that waiting thing I mentioned earlier? Well, the Tin Shed helps alleviate that irritating byproduct of dining out by having plenty of coffee ready while you mull about on the sidewalk. The Shed offers a host of attractable qualities. Their patio is rather nice with a fireplace, and an almost picnic-like setting. Bring your best well-behaved, furry friend too, because they also offer a dog menu for Fido. The food has the cleverest names of any place I’ve visited such as “Rosemary’s Gravy Baby” or the “Goat Boy.” And the names actually do reflect the food—you’ve just got to be there to understand.

Photo by Liana Shewey

Never underestimate the potential of these fluffy local treats J. Logue Vanguard staff

What’s hot, fresh and guaranteed to arouse your taste buds? Waffles, baby!

Parkers Waffles and Coffee combines sweet and savory items in unimaginable ways. With enough flavors and toppings to rival Baskin Robbins, they have choices to suit anyone who dares to let a waffle be different. They offer combos like pumpkin pie and iron pig, so no one will blame you for not knowing what you want. To help you out, we contacted Scott and Abby Trimble (pictured left and center), the source of the many unique flavor combinations at Parkers.

Daily Vanguard: Most carts don’t serve breakfast items. Where did you get the idea for just serving waffles?

Abby Trimble: The reason why we started the cart was because I was always leaving the house without breakfast, so I just kept thinking about that and we came up with waffles.

And we really liked the idea because waffles are comfort food.

Scott Trimble: Everyone in Portland loves the food carts. We moved here in 2000 and started eating at the food carts soon after. I loved it, and we wanted to work together for a long time, so Abby just came up with the waffle cart idea.

DV: What brought you to the Fourth Avenue cart row?

AT: We really liked the diversity of the students and the business classes.

ST: Also there is no breakfast around here.

Students. Waffles. You can’t go wrong.

I❤Waffles DV: Where do you get your inspiration for all your different waffles?

AT: Just other foods we like. We ask ourselves, “How can we do that on a waffle?”

DV: What are some of your new up-and-coming waffle combinations?

ST: We’re going to do a Thanksgiving waffle which is going to be turkey, stuffing, cranberries…You know, a lot of our inspirations come from our customers.

DV: If you were going to recommend one waffle style on your menu, what would that be?

ST: If they say, “I’m in the mood for eggs,” I say iron pig. If they say, “I’m in the mood for fruit,” I say peach pie. If they say, “I don’t know,” I say maple butter.

AT: The thing is that they are all really good. Just a maple butter waffle is a really good start.

DV: What are your best-selling waffles?

ST: Iron pig does really well. Peach pie does really well. The Octoberfest is our best-selling special waffle. Those are probably the best.

DV: I keep seeing that “Chicken and Waffles” is coming soon. When will we finally be able to taste this long-awaited addition to your menu?

AT: [laughing] Still coming soon.

DV: What’s the one thing that everyone should know about you when considering Parkers Waffles?

ST: Our mission, I guess, is to keep making good food.

VANGUARD 2009 DINING GUIDE

PARKERS WAFFLES AND COFFEE Southwest Fourth Avenue and College Street Monday through Friday, 7 a.m to 2 p.m.

MENU The Original Brushed with your choice of sweet cream butter or maple butter and lightly dusted with powdered sugar. Whipped cream by request. Add two eggs scrambled for $2.

Single – $2.50 (One original waffle) Double – $4 (Two original waffles) Triple – $5.50 (Three original waffles) Scrambles – $6 Ham and Gruyère – Two eggs scrambled with Black Forest ham, onions, mushrooms and Gruyère cheese.

The Iron Pig – Two eggs scrambled with spinach, bacon, onion and cheddar.

Savory Waffles – $6 Pulled Pork – Pulled pork from Leroy’s Familiar Vittles, generously applied to a waffle. Choose dressed (with cole slaw) or naked (without).

Fruit Waffles – $6 Southern Chocolate Grilled Banana – Grilled banana, chocolate hazelnut spread and pecan pralines. Add bacon for $1.

Peach Pie – Grilled peaches, cinnamon and a splash of Grand Marnier, covered with sweetened sour cream and house-made almond pecan streusel.

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