What you’re getting: House hybrid ramen broth with smoked pork shoulder
It’s easy to look past Biwa with Portland’s wealth of ramen options. And also because they don’t have a sign. But after seven years, the city’s trailblazing ramen-ya is still ladling out the best ramen in town from the basement of an old church. The hybrid pork/chicken/tare broth is a solid defense against Portland’s relentlessly grey climate, and a ton of other izakaya and sushi options have you covered in the warmer months. – Thrillist
Podnah’s Pit, Portland, OR
What you’re getting: The Pitmaster
Podnah’s pitmaster gets up at 5a every day to make the meats, kind of like a blood-stained Dunkin’ Donuts mascot. So pay respect by ordering the namesake, which is a greatest hits of Podnah’s Texas-style meat madness. The heaping platter includes 1/4lb of pulled pork (sauce on the side), 1/4lb of brisket (including melt-in-your-mouth burnt ends), a sausage, two ribs, and, sadly, no Prilosec.
Screen Door (Portland, OR)
What you’re getting: The Screen Door Plate with catfish, mac & cheese, and a pork chop
Even on the rainiest Portland days, there’s a line outside Screen Door an hour before it opens, populated by people ready to weather the weather for a taste of perhaps the city’s best fried chicken, pounded flat, buttermilk-soaked, crispy, and perfect. It’s served up in a homey little spot with an open kitchen, well-stocked bar, and walls adorned with pickled eggs, vegetables, and pretty much anything else picklable. Beyond the chicken, the place features great BBQ classics, pecan trout, and shrimp & grits, plus an array of sides that can be hard to choose from… so make them a meal with the Screen Door Plate, which lets you choose three. It’s worth noting that a crispy-fried pork chop counts as a side, mainly because this place rules.
Pine State Biscuits (Portland, OR)
What you’re getting: Biscuit-topped chicken pot pie
Because there are few things more comforting than the sweet and salty taste of a fresh, hot buttermilk biscuit, three P-Town gents found quick success at the Portland Farmers Market, and have been in brick-and-mortar operation since 2008. The set-up is simple, and the biscuit fillings stick to the Southern theme with options like The Wedgie, a fried chicken, fried green tomato, lettuce, and blue cheese masterpiece. There’s also a small “Others” section with classics like shrimp ‘n grits.
I have been away for the longest time and I have not been involved as much Regarding the food scene. My friends and Portland have revived my from this sight deviation and I hope to be able to get back on this.
Hope that I will be able to see you all back her on the site again!