Satay Indonesia

dieselboi
Satay Indonesia

Satay Indonesia

Location: SW 9th and Alder
Hours: Monday-Saturday, lunch and dinner

The Story: If you’ve traveled in Southeast Asia, when you hear the word satay, maybe you wax poetic about a certain vendor or the exotic smells of the streets. When I think of satay, I am reminded of the pile of sticks laying there after we devoured so many little morsels of grilled meat. Satay Indonesia is one of the newest carts in the Alder pod bringing skewered meats to the streets of Portland.

Satay or sate is a dish which originated in Java, Indonesia and is made up of seasoned skewered and grilled meat. Or as they say at the cart, “a bite of heaven on a stick.” Satay Indonesia sources local beef, chicken and pork and also offers organic tempeh and tofu for vegetarians. For $5, you get a full plate with five skewers, rice, marinated cucumber salad and grilled veggies. A good portion of food for the price. I got a mix of chicken, pork and beef and asked for some daily special lemongrass coconut curry sauce to top the rice. That first bite of succulent grilled pork had a hint of coconut sweetness. The chicken almost fell of the stick. The lemongrass curry sauce with the rice – divine. Finish everything with a simple marinated cucumber slice – cold and sweet. I enjoyed every last bit.

Satay from Satay Indonesia

Satay from Satay Indonesia

Satay Indonesia is open Monday through Saturday for lunch and dinner, yet sell out almost daily. If you’re in the mood for something new or just like meat on a stick, check them out and let them know Food Carts Portland sent ya.

Sample Menu:

  • Individual Satay – $1
  • Sate Lunch – 5 satay with spicy long beans and steamed rice or with salad – $5

Phone: 5034596477
Facebook: Satay Indonesia

Pizza Contadino

Lizzy Caston

Pizza1

Location: N Lombard and N Richmond – Next to the Fixin’ To bar and restaurant
Hours: Tues – Sat 2pm – 11pm, Sun 1pm – 8pm 

The Story: I love the St. Johns neighborhood. It sometimes feels like a completely different city in Portland – a little separate village, a small town almost. It feels like an island with Lombard and Willamette Blvd along with the majestic St Johns Bridge the only real main roads in and out to connect it with other neighborhoods in Portland. St Johns is still one of the most blue collar feeling neighborhoods, in my opinion, with industrial and dock workers from the nearby Columbia Blvd and Willamette River industrial areas mingling with long term residents, and a newer influx of young families, artists and others. Mixed in between the old man dive bars, and the quaint where your grandma might buy cookies Tulip Bakery, there’s some cool, funky newish businesses emerging, and sometimes they blur together.

Pizza Contadino is one such business and can seem a bit of an enigma at times. Is it a cart or is it a pizza restaurant? Where is it? Is it at the Crystal Gardens food cart pod on Lombard or did it move? No wait, now it’s a pop-up restaurant in the Fixin’ To bar, no wait, it’s a cart again. That’s the beauty of mobile vending, it’s FLEXIBLE and MOBILE, man. Keeps you on your toes and keeps things interesting if you ask me, and it’s nice a local bar that has it’s own kitchen was able to take on and support a cart as well. Bravo for the help your neighbor in need is a good deed indeed motto. Whew, location out of the way, if you can’t find Pizza Contadino, just call them – they’ll give you directions, no problem.

The pizza here is crave worthy. I’m not going to get into the whole thick crust vs. thin vs. NYC style vs. Neopolotin vs. New Haven Style vs whateverstyleyouthinkitis style discussion. Head on over to Serious Eats Slice for the cult of the pizza discussion. I will say this: The pizza at Pizza Contadino is GOOD. Here’s how Pizza Contadino describes their pizza (and business):

… We serve fresh handcrafted pizza with a sourdough crust that is made with a starter from the Alaskan gold rush.  It is baked in a 650 degree oven that creates a crisp exterior with a chewy interior.  Our menu is ever changing with mostly organic produce and ingredients that we source locally.

Some of those toppings include a perfectly cheesy cheese pie and a pepperoni for you pizza purists. Then things get interesting…between the roasted garlic, sausage, onions, you might find fresh Ricotta, Swiss Chard, Roasted Sliced Potatoes, Summer Squash. Meat options are available, but this pizza joint loves it’s veggies equally. Vegetarian pies are available, vegan pies – yeah, they can probably do those too. Just ask at Pizza Contadino and they are happy to accommodate if they can.

Pizza Contadino

photo from pizza contadino’s website

Slices or whole pies are always available. Cash only! And do call ahead, they will have your pizza hot n’ ready for you, and it’s a good way to confirm that Pizza Contadino is indeed right where they say they are and are open when they say they are and can help you fill your hungry pie hole.

Sample Menu:

  • Whole Pies $14 and up for a cheese, add on more depending on ingredients, Ingredients vary depending on what’s in season and chef’s inspirations.
  • Slices: $3 range

Phone: 503 935-4375 
Website: Pizza Contadino

Facebook: Pizza Contadino

Bridgetown Bagel Company

Lizzy Caston

Bridgetown Bagels1

Location: NE 52nd and Sandy – Rose City Food Cart Pod
Hours: Mon-Fri, 7am-1pm; Sat & Sun, 8am – 2pm

The Story: I call it the collective “Portland Bagel Freakout”.  I’m not quite sure why, but out of all the cities I have lived, worked in, and visited (and there have been many), Portland rivals only NYC and Montreal for what can only be described as a love of good bagels that borders on crazy zealously. That is, Google “bagels Portland, Oregon” and you’ll see countless, passionate (and sometimes uncivil) discussions on who has the best bagels in PDX, lamentations that Portland “has no real bagels”, cries for “I wish we had authentic bagels here!”…you get the idea. Mike Russell, the food critic for the Oregonian, sure found out about the Portland Bagel Freakout when he dared write about “Portland’s Best Bagels”. Check out these reader comments from that article for a chuckle for a chuckle. The message is clear: DON’T MESS WITH PORTLAND’S BAGELS. Portlanders will cut a biche over a bad, or even a mediocre bagel. It’s a BAGEL WAR.

So when a great bagel does appear on our fair streets of Bridgetown, people get a whole bunch of excited. Enter Bridgetown Bagel Company. Created by owner/baker Jonathan Park, an alum from the much loved, now sadly gone Kettleman Bagels, Bridgetown does the bagel right.

I won’t make claims this is THE BEST bagel in Portland (I’m not up for that knife fight). For I’ve learned, them there’s fightin’ words among Portland’s bagel cabal (that’s a joke, people). However, if you are looking for a very quality, fresh bagel of the East Coast style made they way they should – yes they are boiled, yes they use malt, yes, they are golden on the outside and dense and chewy within, yes, they aren’t super sized like some Godzilla bastard bagel – then Bridgetown Bagels is for you.

Bridgetown Bagels 3

Along with the usual cream cheese spreads, Bridgetown bagel offers the classic bagel and lox combo (with tomato, sliced red onions, and capers if you wish), breakfast and other bagel sandwiches.

I do want to give one big caveat about Bridgetown Bagels. And it’s no dis on them. Bridgetown, like most food carts is a small (read TINY) operation run by one person. He’s the one up at 2 in the morning making and proofing dough, cooking them just the right way, preparing and serving and cleaning up. And because Portlanders are such Bagel Hoarders, it’s hard to gauge from day to day how many crowds will show up and when and if they will buy the cart out on the spot. If you really really have your heart set on a bagel from Bridgetown, as we recommend here at Food Carts Portland for any cart visit, CALL AHEAD. Although they are consistent with their hours, Bridgetown can’t snap their fingers and make new bagels in 15 minutes if they have a rush and run out, and I bet you they’d rather close down than serve a crappy frozen and defrosted bagel. And so, when Bridgetown runs out, they run out for the day.  They are often sold out by noon, especially on weekends.

Still, as the old saying goes, absence makes the heart grow fonder. So, get out your cell phone, call ahead, get there early and enjoy a Bridgetown Bagel before a bonkers bagel band of Portlanders beats you to it.

bridgetown2

Sample Menu:

  • Bagels: Plain, Sesame, Poppy, Garlic, Onion, Salt, Everything. Each – $1,   ½ Dozen- $5.50    Baker’s Dozen- $10
  • Spreads: Cream Cheese (Plain, Scallion, Smoked Salmon) – $1,  Tofutti, Hummus, $1,  Butter, $0.50
  • Cheeses: Cheddar, Provolone, Swiss, Mozzarella – $1,
  • Veggies: Lettuce, Red Onions, Black Olives, Pickles, Capers- $0.25, Tomatoes – $0.50, Avocados: -$0.75
  • Meats - Ham, Sausage, Bacon, Salami, Pepperoni –  $1 Lox: $6, Whitefish: $4
  • Breakfast Sandwich –  Egg & Cheese Bagel: $3, add meat: $1
  • 3 Little Pigs Sandwich (Ham, Sausage, Bacon, Cheese, Egg) – $5
  • The Bridgetown Sandwich (Ham, salami, pepperoni, mozzarella, provolone, black olives, pickles, tomato): $7
  • Pizza Bagel: 1 Topping: $5  add topping – $0.50/each

Website: Bridgetown Bagel

Phone: (503) 268-2522
Facebook: Bridgetown Bagel

The Whole Bowl – NE Sandy

dieselboi
Nourishment

Nourishment

Location: NE Sandy Blvd between 46th and 47th and the Hollywood Farmers Market
Hours: Monday – Friday, 11 a.m. to 6 p.m

The Story: The Whole Bowl, one of Portland’s oldest street vendors has expanded to NE Sandy with their 4th location. Taking over the Nourishment cart, The Whole Bowl brings their signature beans and rice bowl to the street.

More details about The Whole Bowl at TheWholeBowl.com

Gabagool – Italian Street Food

Lizzy Caston

G1

Location: 836 N Beech Street
Hours: Tues – Sun 11am – 3pm and 6pm – 9pm

The Story: Let’s face it, some food trucks are a bit more elevated, a bit more refined and just have a little more some-some than others. Sure, who doesn’t love a good old down and dirty street meat sandwich from a generic cart at 2am after a night of drinking, or a $4 brick sized burrito from a humble traditional taco truck now and again? Yet, there’s some street food in Portland that is as good, if not better, than the stuff coming out of the city’s finest restaurant kitchens. Gabagool is one such endeavor. Serving Italian dishes, Gabagool hits it with their Piadine flatbread sandwiches, homemade pasta dishes, and other delights. Almost everything from the flatbread, to the pastas, to the sausages, to the cheeses, and even the pickles are made from scratch by Gabagool, using as many locally sourced, naturally raised and farmed ingredients as possible. That’s some serious passion and commitment.

Let’s get the name out of the way though, Gabagool! You may have heard this term on the Sopranos. It’s slang, often heard in the Italian American community on the East Coast of the good old U.S. of A. Officially it refers to the slightly spicy traditional Italian cured sausage known as Capicola as in, “Hey Tony, let’s go grab a Gabagool and pepper sandwich after we send this goombah off to go swimming with the sharks.” Unofficially, there’s another meaning but I’ll let you folks Google that…warning it’s not appropriate to say in polite company and it’s NSFW, but it is kinda spicy! Capiche?

Joking aside, Owner and Chef Ryan Sherman is a total pro.  An East Coast transplant from the Philadelphia area, but a long term Portlander. Ryan has cooked in and been head chef at some of our city’s finer restaurants, and he knows his craft and business well. Gabagool also gets the East Coast Italian food and Italian food culture vibe. You know, the corner stores, little casual Italian delis and trattorias that are part community center –  part take out -part come as you are restaurant with just a table or two. It’s the kind of place that Portland seems to be lacking. He gets it!  You almost expect to see a group of Italian guys sitting around playing Pinochle as they sip on espresso and chow down on antipasti and cannoli. Gabagool has created a nice little welcoming space on their gravel lot, and is a nice addition to the N. Mississippi community, with plenty of picnic table seating and a soon to be covered area (along with other amenities).

G2

Piadine sandwiches are a specialty here. A traditional flatbread hailing from Northern Italy, Piadine can best be described as a more flaky version of a big flour tortilla. Gabagool makes them fresh from scratch. Traditionally made with lard (to add the flakiness), they can also be ordered made with olive oil for vegetarian and vegan diners.  Stuffed with all manner of incredibly high-quality and fresh ingredients such as capicola, salami, sausage with fennel, cured or fresh peppers, fresh mozzarella or ricotta, caponata – and more. These are light, fresh and highly addictive sandwiches.

Pastas are all made in house along with the sauces that go on top of them. Ricotta stuffed tortellini, traditional papardelle with sausage ragu, and specials such as fettucine bolognese. Really, you just can’t go wrong here.

Other items to round out Gabagool’s offerings include a hearty mixed tritata salad or some crunchy, spicy homemade giardiniera pickles. This ain’t the limp cheap vinegar stuff from the jars and deli cases in the supermarket, people. There’s often specials too – for example a perfect summer honeydew melon wrapped in paper thin Prosciutto di Parma one week, and a hearty potato gnocchi with fresh tomatoes and arugula pesto the next.

Supporting local farms and natural sustainable foods is a big driver at Gabagool, and they source their produce, eggs, and meat from folks such as Latitude 45, Dehart Farms, Sweet Briar Farms, Uncle Paul’s Produce, Wild Side Mushrooms, and Olympic Provisions. Gabagool is food you can feel good about.

There’s an old Italian proverb that states, La cucina piccola fal la casa grande. Translation: A small kitchen makes the house grand. Gabagool’s little blue truck proves that great food can come in small guises. Gabagool, Italian street food made with care.

 

Sample Menu:

Piadine (Flatbread Sandwiches – made with lard or olive oil on request. Vegan and gluten free options are available on request)

  • Gabagool – capicola, salami, romaine lettuce, roasted tomatoes, fresh mozzarella, hot cured peppers – $7
  • Salsicce – pork fennel sausage, sauteed bell peppers, pomodoro, granna padano – $7
  • Caponata – eggplant caponata, seasonal mushrooms, fresh ricotta

Egg Pasta Dishes

  • Pappardelle – pork fennel sausage ragu, grana padano
  • Tagliatelle – pomodoro, basil, grana padano OR extra virgin olive oil, garlic, crushed red pepper, grana padano – $6
  • Tortellini – stuffed with fresh ricotta, seasonal mushrooms and thyme, in pomodoro – $8

Insalata

  • Tritata -romaine lettuce, salami, prosciutto di parma, fresh mozzarella, basil, roasted tomatoes, castelvetrano olives, chick peas, hot peppers, balsamico (can be made vegan) – $6
  • Giardiniera – side of spicy pickled vegetables – $3

Website: Coming Soon

Phone: 503-753-5859

Facebook: GabagoolFood
Twitter: @Gabagoolfood

css.php