Holy Cannoli Wicked Italian

Location: SE 52nd and Foster
Hours: Tue-Thu, 11am to 8pm; Fri-Sat, 11am to 9pm; Sun, 11am to 6pm

The Story:

Several cart owners in Portland have taken their treasured family recipes to launch successful businesses. At Holy Cannoli Wicked Italian, which opened last August, Jesse comes armed with his century-old family recipes. Jesse’s nana wanted everyone to experience great Italian cooking and many of the recipes come from her mother (Jesse’s great-grandmother). Endless love is poured into each item, from the Sicilian meatballs and sauce to the classic cannoli.

Jesse has always wanted to open a restaurant, but for now, a food cart is his best option. His girlfriend, Tami, helps with the cart’s day-to-day operations. Jesse said the meatball sub and the cannoli are the two most popular items. Deciding to go just a bit lighter on my choices – and not wanting to play favorites – I opted for a meatball slider instead, adding a classic cannoli for a small dessert. For the meatball slider, Jesse starts with a slider bun, spreading pesto mayonnaise on the bottom half. A hefty meatball comes next, making me do a double-take. After laying a piece of provolone on the meatball, Jesse takes the top half of the bun and lightly dips it in a temperature-hot marinara sauce. The heat slowly melts the cheese and the sauce reinforces those amazing Italian flavors. A simple, yet genius move. The meatball is well-seasoned, lightly packed, and hearty. The soft bun and semi-melted cheese intensify this soulful experience. Each of the recipe’s 100+ years bombarded my taste buds with happiness.

Holy Cannoli Wicked Italian

For the cannoli, Jesse took an empty shell and filled it with the classic Amaretto filling. For an extra fifty cents, I requested chocolate chips on the ends. Because it was made to order, the shell retained its slightly crunchy texture, contrasting with the light (yet satisfying) filling. The chocolate chips just sent my thoughts into overdrive. Jesse and Tami will regularly rotate four cannoli fillings, so you may get to try something new on your next visit.

Head over to Holy Cannoli and experience a wicked, comforting meal. Let them know Food Carts Portland sent ya.

Sample Menu:

• Meatball Sub – $7; add peppers and onions for $1 more
• Sausage and Peppers Sub – $7
• The Godfather – $10; meatballs, bacon, sausage, provolone, peppers, and onions
• Meatball Sliders – one for $3; three for $7.50
• Tots – $2
• Meatball with sauce – $2
• Cannoli – $2 each; rotating fillings, add 50 cents for chocolate chips

Hours: Tue-Thu, 11am to 8pm; Fri-Sat, 11am to 9pm; Sun, 11am to 6pm
Website: HolyCannoliPDX.com
Facebook: Holy Cannoli Wicked Italian

Zizzo's FC

Location: SW 9th and Alder
Hours: M-Sat, 11-4pm

The Story:

With much fanfare and a green scarf, Zizzo’s FC opened last month to feed an army – literally, the Timber’s Army.

Zizzo’s FC is the creation of Sal Zizzo, midfielder for Portland’s MLS team, the Timbers. Since we’re in the off season, Sal decided to take his family recipes and love of the kitchen and open a food cart. Many of his fans in the Timbers Army are happy he did. On any given day the last month, there were lines of people waiting patiently for a meatball sub or some pasta al forno. Not many carts are able to gain a huge following right out of the gate, but Sal knows who his audience is and feeds them well. Sal also comes from a family of restaurant owners out of California, so has the experience in the kitchen to hold his own.

Meatball Sub from Zizzo's FC

The meatball sub is one of those sandwiches that if you don’t do it right, it is very wrong. I’ve had some bad meatball subs in my eating days, so am sometimes wary to order as I have a high bar for such a sandwich. At Zizzo’s, they cut the balls in half and throw them on the flat top to sear them before laying them on a hoagie roll and smothering them with a robust red sauce. If you eat it right away, it will be nice and hot, but you won’t be able to experience the roll soaking up all that flavor – something I enjoy. Halfway through, you need a fork; which for me, is a good thing. All in all, a great sandwich which I would return for.

Zizzo’s FC is now open, serving lunch Monday to Friday. You will find Sal in the cart most days, so wear your colors and show some support for a hometown sportsman. Let them know Food Carts Portland sent ya.

Sample Menu:

• Caprese Sandwich – $6
• Meatball Sub – $6
• Salsiccia Sandwich – $6
• Pasta al Forno – $7
• Calamari Fritti – $7
• Cannoli – $4

Hours: M-Sat, 11-4pm
Phone: 971 263 3148
Website: ZizzosFC.com
Twitter: @ZizzosFC
Facebook: Zizzo’s FC

Artigiano

Location: SE 48th and Woodstock
Hours: Mon-Sat, 11am-2:30 and 5pm-close; Sun, 10am-2pm

The Story:

I have enjoyed some amazing dishes at Portland’s Italian restaurants over the years. I learned that a good pasta dish wasn’t just spaghetti and a tomato sauce with sliced sausage and bell peppers, a dish I ate my weight of after college because it was cheap. Italian fare is broad and flavorful and the chef at Artigiano knows how to make it well.

In a 16′ cart in the parking lot of a local handmade furniture designer, Artigiano has made its home, serving the community and broader Portland some of the finest meals you can get from a cart. The chef, Rachael Grossman, began her culinary career as a child in her grandmother’s kitchen. She took that passion and graduated Le Cordon Bleu and spent some time in Casperia, a village outside of Rome where she fell in love with local ingredients and the simplicity of Italian county cuisine. After her return and some work at prestigious restaurants, she decided mobile kitchens are where its at and opened Artigiano in the Woodstock neighborhood of Portland. After enjoying one of her dishes, I’m envious of those neighbors.

Fettuccine and Garlic Scapes

At Artigiano, they pride themselves in fresh local ingredients and handmade pasta. While the regular menu offers salads and pasta dishes featuring fettuccine, ravioli, gnocchi and rigatoni, there is always a daily special. At a cart like this, that is the first thing I go for. If the chef has taken the time and effort to go “off menu,” you know it is going to be worth it. The day I visited the special was fettuccine with garlic scapes, red pepper flakes and shaved Parmesan served with a mixed green salad and sliced baguette on the side. Yes, please! The scapes were so fresh, they had just finished prepping them for lunch. The dish was brilliant with that light garlic flavor, a buttery texture and a hint of heat from the red pepper flakes. One of the finest pasta dishes I have enjoyed.

Artigiano knocked it out of the park and with that kind of skill in the kitchen, I know Chef Rachael has a home here in Portland’s culinary scene. They serve lunch and dinner and have seating if you prefer to eat at the cart. They even offer a tasting menu if that interests you. Just ask. It excites me to see carts like Artigiano with the level of cuisine one would normally expect at a multi-star restaurant on the streets of Portland. It tells me we still have area for growth. Check out Artigiano when you’re down in Woodstock and let them know Food Carts Portland sent ya.

Sample Menu:

• Bread & Oil Ciabatta, Extra Virgin, Balsamic – $2
• Garlic Bread Toasted Ciabatta with Garlic Butter – $4
• Caesar Salad* Romaine Hearts, Grana Padano, House-made Dressing & Herb Croutons – $4
• Hand-cut Fettuccine with your Choice of Tomato or Cream Sauce – $10
• Add Pork or Chicken – $2; Add Meatballs – $3
• Seasonal Ravioli Stuffed with Locally Grown Garlic Scape & Parmigiano in a Cream Sauce – $11
• Add Chicken – $2
• Handmade Yukon Gold Gnocchi with Sauteed Zucchini & Browned Butter – $10
• Add Bacon – $2
• Rigatoni Budget conscious diner’s dream! (not handmade) With Tomato Sauce – $6; With Cream Sauce – $7
• Add Pork or Chicken – $2
• Add Meatballs – $3

Hours: Mon-Sat, 11am-2:30 and 5pm-close; Sun, 10am-2pm
Phone: 503.781.3040
Website: ThePastaWagon.com
Twitter: @Pastawagon        Facebook: Artigiano

Shut Up and Eat

Location: SE 50th and Ivon
Hours: T-T, 12-8:30pm, F/S, 12-9:30, Sun/M, 12-7:30pm

The Story:

Nestled in the corner of the A La Cart food pod in SE Portland among the veggie cart, the Thai cart, the hot dogs, schnitzels, burgers and tacos is a bright shiny blue cart selling Italian sandwiches and pasta. Shut Up and Eat.

Opened in fall of 2010, Shut Up and Eat is one of the newest carts in the lot. Focused on Italian fare, the menu is a tour de force of belly busting comfort food. Sandwiches, pasta dishes, pan fried meatballs and daily specials – something for everyone. John Fimmano came to Portland from South Philly as a painting contractor with his boss Glenn. After awhile, he became homesick for his mother’s Italian home cooking, so decided to recreate those recipes in the cart. John’s hope? That Portland will love his momma’s recipes. After lunch one day, I’m sold.

Eggplant Parm Sandwich

One item on the menu that is different every day is the panzerotti, a deep fried stuffed doughy pocket of goodness. These are only available on the weekend, so plan accordingly. Our panzerotti of the day was margarita style with basil, tomato, asagio and mozzarella. It was huge, larger than my hand and two of us had a difficult time finishing it…but we did. The other item we devoured was the eggplant parm sandwich. They take thinly sliced eggplant parm, stack it with mushrooms, grilled onions and greens then toast it with mozzarella on a wonderfully crusty bread. A thick beast that makes one feel mischievous and sneaky because it was so good and yet so bad for you. Eggplant has a texture similar to meat, so when I took that first bite, I had to question what I was eating. I almost at the entire thing without sharing.

Shut Up and Eat takes the bull by the horns and tells it to you straight. We’re here to enjoy food and eat it up – fill your belly with goodness. Like they say on the menu – take it or leave it. Check out this great cart next time you are looking for lunch or dinner any day of the week and let them know Food Carts Portland sent ya.

Sample Menu:

• Thin sliced Italian beef sandwich: with fried onion gravy and a horseradish potato cake over a flaky biscuit – $8
• Thin sliced roast pork: with roasted pepper, bitter greens and provolone on a long roll – $8
• Pan fried chicken cutlets: with red pepper and herb may, balsamic greens, tomato and provolone on toasted crusty bread – $7
• Napoleon style eggplant parm: thin sliced fried eggplant parm stacked with mushroom, grilled onion and greens, toasted with mozzarella on crusty bread – $7
• Lasagna: traditional meat with beef, veal, pork and red gravy – $7
• Lasagna: vegetarian with spinach, mushroom, eggplant, onion and a creamy rosemary garlic sauce – $8
• Pan fried meatballs in a basket with red gravy – $5
• Panzerotti – stuffed deep fried doughy pockets – changes every weekend – $4

Hours: Sunday/Monday, 12-7:30pm; Tuesday-Thursday, 12-8:30pm; Friday/Saturday, 12-9:30pm
Website: Shut Up and Eat
Email: meatballspdx@gmail.com
Facebook: Shut Up and Eat Portland
Other: Catering available – email for details

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Built to Grill, Portland

Location: SW 3rd and Washington

Description:

When I walked by Built to Grill the other day, something caught my nose, intriguing me. I had already eaten lunch, so vowed to return the next day. Luckily, my lunch buddies wanted to head in that direction for a new Italian cart. We were headed in the exact same direction. I guess I had missed the big Italian flag on the side of the cart.

Built to Grill is new on the scene, having opened just two weeks ago. The owners, Brooke and Aisha, had the cart built special for them in Florida and then shipped up – hence the name. Oh, and such a beautiful cart with everything they need to product a great meal. Built to Grill specializes in Italian sandwiches and pasta dishes. Looking over the sandwich choices makes one’s mouth water. There aren’t many places in Portland where one can find a grilled muffuletta. I sometimes need to hit up the local charcuterie and make it myself. I’ve been on a sandwich kick of late, so discovering that Built to Grill is more than pasta encourages me that the food cart gods are listening to my pleas.

I opted for the grilled muffuletta while my partners chose the Italian hero and the penne with basil pesto. All three meals were top notch. While I was noshing on the first half of my sandwich, my friend offered up a trade for half of his grilled hero. Who could pass that up? The chance to try two different sandwiches in one sitting was great.

Italian Hero courtesy of @Mondofresh

Grilled Muffuletta

The muffuletta was a perfect layering of thinly sliced salami, mortadella, roasted red pepper and provolone, topped with green olive tapenade. All that between artisan bread and thrown on the grill and pressed. The hero was a mix of prosciutto, salami, mortadella, spinach, arugula, peperoncini, provolone and red wine vinaigrette. Both sandwiches were the perfect size and tasted amazing. I’ve tried different olive tapenade both from stores and restaurants and Brooke’s was at the top. Reminded me of the first time I ate a muffuletta in New Orleans. I asked him about it and he informed me that he makes both his tapenade and pesto from scratch. Further, he gets all of his cheeses and meats direct from Italy. Now that’s authentic.

Built to Grill is probably going to become a go to cart for me. I’m a huge fan of paninis and Italian meats. I think I could eat salami and prosciutto for every meal if it were considered a health food. When your out looking for something new, go give Built to Grill a try. Tell them Food Carts Portland sent ya.

Sample Menu:

• Bowtie primavera – $5
• Penne w/ basil pesto – $5
• Portabella Panini: grilled portabella mushroom, caramelized onions, mozzarella w/ basil pesto – $6
• Hot muffuletta: salami, mortadella, roasted red peppers, provolone w/green olive tapenade – $6
• Meltdown: prosciutto, roasted red peppers, artichokes, provolone w/basil pesto – $6
• Italian Hero: prosciutto, salami, mortadella, spinach, arugula, pepperoncini, provolone w/red wine vinaigrette – $6
• Soups, Salads and drinks available

Hours: Monday through Friday 11am-3pm or sell out.
Contact: unknown at this time.