GLOBAL FLAVORS e Th
OF PORTLAND
In America’s darling of the dining scene, the world lands on your fork written by Julie Lee
WHEN THE CULINARY SCENE in Portland amped up in the early 2000s, the keystone to international recognition was flavorful dishes that chefs created which were ingenious to anywhere but the Northwest. The secret to the recipe, though, was the collective passion to source local ingredients. Of the more renowned chefs, Andy Ricker became internationally famous for what he could do with a chicken wing. Pok Pok was one of the first of many foodie favorites that started as a food truck, garnered international acclaim, and put Portland front and center on the gastronomic map for occasional diners and food snobs alike. In the pandemic’s wake, the restaurant industry has suffered dearly, with decades of hard work and fame wiped out. While Portland lost some renowned chefs including Ricker, many food carts, restaurants and marketplaces are making it—serving up homage to heritage, offering a globe’s worth of authentic, diverse dishes. And that’s cause for celebration. Here’s an invitation to the party. Consider this an amuse bouche—hardly an exhaustive list. We promise some greats are left for you to discover, too. AT RIGHT At Fish Sauce, send your palate on a trip with, clockwise from top left, chuối chiên; pork bánh mì; bún vermicelli; gỏi cuốn; Botta’s Favorite with grilled shrimp, fried egg, jasmine rice and nước mắm; and the Fortune & Glory cocktail with rum, mint, hibiscus and lime. (photo: Aubrie LeGault)
58 1859 OREGON’S MAGAZINE
JANUARY | FEBRUARY 2022
