3 minute read
HIGH EATS
WEED-FIRED, WOOD-FIRED
RUTHIE’S PDX & HIGH NOON’S PLATINUM GARLIC BUTTER
GRANDMA RUTHIE’S RECIPES live on in a tucked-away corner take advantage of the format to stack goodies like house-made of Southeast Portland. On busy SE Division, in between hip bars pork roll and pimento cheese, or fresh rockfish and veggies to and spendy restaurants, is an alleyway food cart that’s serving make an elevated sandwich. up some of the best wood-fired fare in town. You can’t miss it – Speaking of elevated, we brought along High Noon Cultithe little red cart on the left cranking out good music and even vator’s Platinum Garlic Butter as an aperitif. Beyond increasing better food – all cooked in the singular wood-fired oven the appetites, their PGB has the sort of profile that can stand up previous owners installed to cook pizza. against aggressive spice and smoke, while also offering comple-
But don’t show up expecting anything that might resemble mentary savory, allium and clarified butter flavors. High Noon’s pizza. Owners Collin Mohr and Aaron Case dig the occa- soil-grown “low till” methodology and their penchant for phesional slice of course, but the food they’re no-hunting allows them to select cultivars making hits on a more personal level. As RUTHIE’S PDX that excel in their dialed-in beds. Instead childhood friends growing up in Utah, 3634 SE DIVISION ST, PORTLAND of adjusting their regimen to fit whatever the guys connected with the passed-down RUTHIESPDX.COM @RUTHIESPDX hype flavor is trending this season, they family cookbooks and the lightly competitive 4PM-9PM THURS-MON gravitate towards the plants that shine in atmosphere of the food served at Mormon (801) 648-3307 their garden. gatherings. Think less green Jello and more seasonal eating, food preservation and hearty meals. There’s a reason the farm-totable crowd has gravitated toward Ruthie’s. The offerings at the cart change with the HIGH NOON HIGH-NOON.ORG (COMING SOON) @HIGH_NOON_CULT 25.8% THC | 0.1% CBD Potent herb and fire-cooked food, it’s the perfect pairing. The sandwich has that balance of crisp lettuce and enough heat from the spice blend that I’m immediately drawn to take another bite to stave off the seasons and the whims of the owners. When burn. Fresh from the oven, the roll is as asked about their creative musings with the menu, Collin said, good as you can imagine … kissed by smoke and aglow with a “We honestly get stoned, pull out our phones and spitball ideas. buttery sheen. One of us will text the other something like ‘crispy shrimp’ and Aaron and Collin are cooking the seasonal stoner food we the response is ‘yo, let’s do it.’ The next day it’s on the menu.” didn’t know we needed – honoring Grandma Ruth and blazing
There’s just one permanent fixture on the menu: Ruth’s Rolls. their trail by highlighting the bounty of the PNW. The guys are cooking them just as she would have, with the They’re doing their own thing and we’re all better off for it. tried-and-true same flour and honey sourced from Utah. They’re Just follow the smoke on SE Division to find the best feel-good a little larger than Collin’s grandma used to make and the boys food any ganja-loving gourmand could ask for.
