We’ve mentioned The Reggie on Endless Simmer before, but no discussion of Portland food would be complete without a look at the ultimate breakfast sandwich: a giant buttermilk fried chicken breast layered with bacon, melted cheddar cheese and a runny fried egg, the whole thing placed between two fluffy biscuits and slathered in hearty white gravy. It’s just effing perfection.
More of Pine State Biscuits‘ menu after the jump.
Read More›Portland is no stranger to meaty, overstuffed sandwiches (see Big Ass), but what do these crazy folks eat for breakfast?
Thankfully, the same thing. From the Brunch Box Food Cart, the Black and Bleu breakfast sandwich: two thick slices of Texas Toast stuffed with sausage, bacon, grilled onions and Cajun spices. Oh, and obviously they had to do something outrageously foodie here, so there’s a thick layer of bleu cheese spread across the bottom slice of toast. Love it. Who says you can’t get funky at breakfast?
Also on The Endless Road Trip: Portland
1. Porklandia
2. All That’s Euro is Not Trash
3. Salt and Straw
Portland, Oregon may seem like the type of hippie-dippie place that knows its silken tofus from its seitan (and it is). But as I recently discovered, these hipsters also know their swine, from head to tail. Oregon is a serious pork-producing state, and Portland chefs get crazy/creative with pig parts of every variety. I ate my way through Porklandia so that you don’t have to.
At Tasty n Sons, nearly every dish, from salads to kimchi to chicken, comes with an egg on top (as god intended). It climaxes with this perfectly golden-brown, intensely crispy fried pork cutlet, served over spinach, with a soft fried egg for a crown.
The Woodsman Tavern is the first place I have ever been served a ham plate and then told the proper order in which to eat the hams, as if this was a fancy wine tasting—from most delicate to heartiest. Each one was prosciutto-thin, but with the full salty taste of a good ol’ Virginia-style baked ham.
Don’t forget the ears! At Whiskey Soda Lounge, a casual spot from acclaimed Pok Pok chef Andy Ricker, they’re stewed in 5-spice and deep-fried until crisp, served with a black vinegar dipping sauce. They’re crusty on the edges and chewy in the middle, with the texture of…well, ear.
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