Skewed Concoctions

Location: SW 3rd and Stark
Hours: Mon-Sat, 11am-7pm and later on the weekends.

The Story:

Every summer I get invited to events where someone has the grill going. Invariably, they have meat or veggies on a stick for everyone to enjoy. Being winter though, those skewers are put away except for at Skewed Concoctions where they have most anything available skewered and grilled.

Zach and Katay, the owners, specialize in marinated meat and veggie skewers with an Asian theme. Thai, Hawaiian, Laotian – all of these cultures and their culinary secrets are represented on the menu and more. They have pork, turkey and chicken and even large chicken wings on skewers. If you’re looking for non-meat options, you can get a papaya salad or egg rolls. There seems to be something for everyone.

One item on the menu caught my eye due to the interesting combination of fruit and pepper. The cranberry chipotle glazed turkey skewer comes with two skewers, some rice, a salad and fried egg roll. The cranberry chipotle glaze was both sweet and smoky as the name would imply. It infused the turkey well, providing a great flavor profile throughout the meat.

Skewed Concoctions

Skewed Concoctions is open for lunch through dinner daily and late night on the weekends. Drop on by for a skewer or a full meal and let them know Food Carts Portland sent ya.

Sample Menu:

• Individual skewers are $2-2.50
• Pineapple Teriyaki Chicken Skewer meal – $7
• Chicken Satay Meal – $7
• Pineapple Teriyaki Pork Skewer meal – $7
• Beef Satay Meal – $7
• Orange Glazed Chicken Wing Meal – $7
• Ramen Vegetarian Pad Thai Meal – $7
• Papaya Salad – $5

Hours: Mon-Sat, 11am-7pm and later on the weekends
Phone: 971 226 9050
Twitter: @skewedconcoctio
Facebook: Skewed Concoctions

The Sausage Shack

Location: SW 3rd and Stark
Hours: Mon-Thurs, 10:30am-2am; Fri, 10:30am-3:30am; Sat, 10:30am-7:30pm

The Story:

When the previous owners of the cart that houses The Sausage Shack landed the cart on the corner of SW 3rd and Stark, one would have thought the circus was coming to town. This uniquely shaped cart reminds one of getting a corn-dog after watching the clowns pack themselves into a Volkswagen bug.

The Sausage Shack laid claim and opened a year or so ago and has been feeding Portland some the city’s best bacon. How do I know it is the best? They won the 2011 Bacon Cup for best bacon in the city. That is a title to be proud of in this city where we believe bacon is one of the essential food groups. The Shack is the work of Shawn and Tamara who took their award winning bacon and created a menu of burgers, chicken wings, and dogs and incorporated bacon into each item. You can follow their exploits on their YouTube channel where they document the life and times of a food cart family.

Farmer John Burger from The Sausage Shack

While the bacon wrapped chicken wings did sound appealing and made my mouth water, I was on the move and didn’t have a place to sit down and get messy, so I perused the burger options. The Farmer John is BLT on a burger along with a fried egg. That egg surprised me, but I liked it. Not an over the top monster burger, all the different pieces fit together well so I could enjoy it while walking to my next gig. The bacon was excellent and paired with the crisp lettuce, a thick slice of juicy tomato and good quality burger, I would rate high on my burger list of Portland’s food carts.

At The Sausage Shack, you can get bacon wrapped chicken wings, a bacon wrapped corn dog, a Philly cheesesteak dog and so many more great combinations. They are open for lunch and late into the night every night except for Sunday. Drop on by, give it a try and let them know Food Carts Portland sent ya.

Sample Menu:

Full menu can be found on their website – PDXSausageShack.com

Hours: Mon-Thurs, 10:30am-2am; Fri, 10:30am-3:30am; Sat, 10:30am-7:30pm
Phone: 503 515 7962
Website: PDXSausageShack.com
Twitter: @Sausage_Shack
Facebook: The Sausage Shack
Other: Debit/Credit cards accepted

YoYo & Lefty's

Location: SW Stark between 2nd and 3rd
Hours: Daily, 11-am-6pm, Fri/Sat, 8:30pm-3am late night

The Story:

As an eater, I am afforded the wonderful opportunity to try so many things and learn about food from different cultural perspectives. Who knew there were 20 different kinds of BBQ in America? Actually, it is probably even more. With Mediterranean cuisine, I learned my lesson early that each country/culture has their own unique flavors and each has pride that sets them apart. YoYo & Lefty’s does Greek and I know not to generically refer to it as regional fare – it’s Greek!

YoYo, Lefty and Nikki all started the cart this past summer after contemplating a restaurant. As with many, they discovered that a restaurant wasn’t accessible in this economy, so they secured a cart and outfitted it. Crazy as it may sound, instead of launching in a pod, their first big sales was at The Bite of Oregon down on the waterfront. What other way is there for one to cut their teeth than with a crowd of 10,000 people a day. Since then, YoYo & Lefty’s setup shop on SW 3rd and Stark and have garnered a faithful following with the lunch cart crowd.

Traditional Lamb Gyro

In talking with Nikki, I ask for a recommendation, knowing the owner would point me in the right direction. This time however, I had to make my own choice. While I really wanted to try the YoYo Special Gyro she recommended, I had already eaten my weight in fries that week and needed some veggies. It was the traditional Gyro for me that day. The leg of lamb was amazing – cooked medium rare and placed atop a bed of quartered tomatos and crisp red onion with tzatziki sauce. That mix of fresh veggies with the bite of the onion and the tenderness of the lamb was wonderful. A great mix of flavors and textures. Go try this gyro!

This was the first time I had seen pork offered as a choice and Nikki educated me that you see more pork in gyros in Greece than any other meat, though she was proud of the lamb and thought I should try it. I learn something new everyday. YoYo & Lefty’s is now open for lunch during the week and late night on the weekends. Head on down and let them know Food Carts Portland sent ya.

Sample Menu:

• Traditional Gyro: fresh leg of lamb with tzatziki sauce, tomato and red onion – $8; chicken or pork for $7
• YoYo Special Gyro: leg of lamb, tzatziki sauce, feta cheese and fries – $8
• Spicy Chicken Gyro: spicy chicken, lettuce, tomato, red onion, pepper jack cheese, bcon and creamy jalapeno ranch sauce – $7
• Lefty Special Gyro: ground beef patty, lettuce, tomato, red onion, bacon and blue cheese dressing – $7
• Nikki’s Veggie Gyro: cucumber, tomato, red onion, feta cheese, kalamata olives, Greek vinaigrette – $7
• Spanakopita: spinach, feta, spices and onion in flaky phyllo dough – $5
• Y&L Salata: cucumber, tomato, red onion, feta cheese, kalamata olives and greek vinaigrette – sm, $4; large, $6

Hours: Daily, 11-am-6pm, Fri/Sat, 8:30pm-3am late night
Phone: 503 705 1001
Facebook: YoYo & Lefty’s
Twitter: @yoyoandleftys
Resources: Debit and Credit cards accepted

The Ramen Truck

Location: SE 33rd and Hawthorne – north of Hawthorne behind the store
Hours: Tues-Sat, 12-7pm

The Story:

Most everyone I know has a story about ramen from college or even younger years. “I put myself through grad school eating ramen…” But ramen is more than the packaged 10 for $1 kind you find at WinCo and The Ramen Truck opened to prove that.

While ramen is used as a catch-all term for this wonderful bowl of noodles, broth and other goodies, in Japan, there are more than 20 different regional styles. Everyone starts with the same base, but adds magic in the kitchen to create their signature dish. Some have clear soupy broths made from pork or fowl, while others are creamy without a visible broth what-so-ever. Of the main types of ramen – shoyu, miso, shio and tonkotsu, The Ramen Truck focuses on tonkotsu with a pork broth simmered for twelve hours, noodles, green onions, nori (seaweed,) and chashu (sliced braised pork.) Such a simple dish, but with mad awesome flavor.

Ramen from The Ramen Truck

I’m a child of ramen. I was even introduced to eating raw ramen noodles right out of the package with peanut butter atop. Not bad, but not good. Having recently read a new publication – Lucky Peach, I had to seek out and try some of this ramen that doesn’t come from a package with secret packets of salty death. I ventured down to The Ramen Truck and ordered up a bowl. There was a young Japanese couple with their baby in tow sitting nearby slurping at their noodles. Seeing that, I was convinced I had come to the right place. The ramen is served piping hot. Not boiling, but I needed to let it cool a bit. I mixed everything together with the chopsticks as I understand there is seasoning on the bottom you need to blend in. That first slurp of noodles was surprising. The broth had a creaminess to it I had never experienced before as if there was an extra bit of pork fat layered in. Not a cloyingness like lard, just a different textural and flavorful bit that enhanced the entire dish. While initially surprised, I came to crave that taste at every bite and slurp, taking in every drop until I tilted the bowl to drink it up. Everything in that bowl was wonderful – the homemade noodles, the pork, the egg and the broth. A soup I could eat every day.

Now that I’ve been introduced to real ramen, I seek it out everywhere. With such a rich history of the dish and so many styles, I want to see what else Portland has to offer. The Ramen Truck has set the bar pretty high. Check them out and enjoy some of their tonkotsu style ramen and let them know Food Carts Portland sent ya.

Sample Menu:

Note on ordering- 1) broth 2) size 3) add ons

Broth:

• White: homemade pork broth simmered for 12 hours
• Garlic: pork broth with blackened garlic

Sizes: small, $5; large, $7

• both sizes come with homemade ramen noodles, green onions, nori and chashu

Add-ons:

• hard boiled egg – $1
• corn, extra green onions, nori, or kimchee – 50c
• extra chashu – $1

other:

• Hiyashi-Chuuka: cold ramen salad with fresh vegetables, ham, hard boiled egg and sesame sauce – $7 (can be made vegetarian without ham)

Hours: Tues-Sat, 12-7pm
Website: The Ramen Truck
Facebook: The Ramen Truck

Wooster's

Location: SE 52nd and Foster
Hours: Tues-Fri, 8:30-8:30ish; Sat/Sun, 11-8:30ish; Late night 12-3am Sat/Sun

The Story:

We did a couple of roadtrips across America in the past few years and some of the best food we enjoyed was in the south. A mixture of down home cookin’ and a grandmotherly service makes you want to stick around and chat about old times. Wooster’s had all those traits and more.

Matt and Spencer make up the team that brought Wooster’s to Portland. When I say brought, I mean it. The bright orange cart was acquired and outfitted in Florida and then driven to Portland. The original goal was to hit some festivals along the way, but as they learned, the rules are different in every city, state and county, so ended up just coming straight here to open. Both Matt and Spencer are from Texas and met here in Portland at Le Cordon Bleu, the culinary school. With those southern influences, a few recipes from grandma and some time spent in Alabama, the menu and flavors of Wooster’s were born. They like to call it an original country soul food style.

Fried Green BLT from Wooster's

Wooster’s is open from breakfast to dinner and even late night on the weekends, so their menu reflects all kinds of options one would enjoy during the course of the day. You could start off with biscuits and gravy, have a chicken salad sandwich for lunch, shrimp and grits for dinner and they even have desserts and fried goods for that late night craving. Being there for lunch, we tried the fried green BLT with a side of fried whole okra. The BLT was just that with thick slabbed bacon and leaf lettuce, but substitute in fried green tomatoes. The bread for the sandwich was toasted just right to provide a crunch without forcing you to chew your way to the goodies inside. The fried green tomatoes (which we also got as a side dish) had an amazing batter to them which added an exceptional twist to this southern favorite. The whole fried okra were delectable. Using the same batter, which had a cornmeal element, the okra were cooked just right so as to not have that slimy texture so many simply can’t stomach. The true star with both fried items was the crust created by the batter. You gotta try it.

Fried Okra from Wooster's

Wooster’s is hard to miss. A bright orange trailer right on Foster just east of 52nd. Matt and Spencer are Texas gentleman and welcome you with a smile and a hearty southern “hello.” I’m excited to get back to try some of their other menu items – especially the country fried steak. Head on down, get a bit out of the south in your belly and let them know Food Carts Portland sent ya.

Sample Menu:

• Biscuits and Gravy – $4
• Bacon, Egg and Cheese Croissant – $4
• Fried Green BLT – thick slabbed bacon, leaf lettuce and fried green tomatoes with 1 side- $7
• Country Fried Steak – hand breaded sirloin, sausage gravy with 1 side – $9
• Southern Chicken Salad or Sandwich – white grapes, walnuts, love with 1 side – $6
• Shrimp and Grits – pan seared fresh shrimp, andouille sausage, creamy polenta – $9

Sides – 1/$4; 2/$6; 3/$8

• Fried Green Tomatoes
• Sauteed Veggies
• Beer Battered Rings
• Curly French Fries
• Whole Fried Okra
• Black Eyed Peas – Polska Kielbasa

Hours: Tues-Fri, 8:30-8:30ish; Sat/Sun, 11-8:30ish; Late night 12-3am Sat/Sun
Phone: 503 664 0131
Twitter: @WoostersPDX
Facebook: Wooster’s

Year of the Fish

Location: SE 50th and Ivon, A la Carts Food Pavilion
Hours: Tues-Thur, 11:30-9; Fri, 11:30-12am; Sat, 12:30-12am, Sun, 12:30-8pm

The Story:

Out off Hawthorne in what many refer to as Stumbletown due to the number of bars, there is a new cart that is open late to sate those munchies you get after a few drinks – Year of the Fish. [Update 11/2011: Year of the Fish moved to SE 50th and Ivon]

Edward MacGregor opened Year of the Fish in September after being out of the restaurant game for a few years. Having grown up working in restaurants and subsequently owning them as a family business, he had taken a break from the grind, hoping to do something else. Well, the call of the deep fryer was too strong, but Edward didn’t want to do another restaurant, so decided on the cart. Locating at 47th and Hawthorne was also a strategic decision – an attempt to attract some of the crowds that line up to the few restaurant options in the area late night.

Tiger Prawns from Year of the Fish

Year of the Fish is a fish and chips cart. With options including cod, red snapper and halibut, if you love fish, you’ll like love this cart. Edward offers traditional or gluten-free batter depending on your needs. What surprised me was the offer of tiger prawns. I love a good fish and chips, but to get batter fried tiger prawns raises the bar. Lightly breaded and crunchy, the prawns are delightful. You can get different sauces, but these are so flavorful, you don’t need it. Sided with a handful of steak fries, you have a great little snack.

Year of the Fish is now open for lunch and dinner weekdays and late night on the weekends. Drop on by for some well made fish and chips and other treats and let them know Food Carts Portland sent ya.

Sample Menu:

• Cod and Chips – $7
• Red Snapper and Chips – $7
• Halibut and Chips – $market rate
• Tiger Prawns and Chips – $8
• Clam Chowder – New England style – cup, $3; bowl $5
• Just Slaw – $3
• Just Chips – $3

Hours: Tues-Thur, 11:30-9; Fri, 11:30-12am; Sat, 12:30-12am, Sun, 12:30-8pm
Phone: 971 258 6567
Twitter: @YearoftheFish1
Facebook: Year of the Fish

One Hundred Miles

Location: NE 21st and Alberta
Hours: Wed-Sat, 12-9pm, Sun, 12-8pm

The Story:

Over the past few years, a general theme in our culture has been to get local. This could be in the form of shopping local or going to a farmer’s markets or growing your own food. Many food carts do their best to source locally, but One Hundred Miles takes that to a whole new level.

Andrew Grasso opened One Hundred Miles this summer with the goal of sourcing everything within 100 miles of the cart. You may know Andrew from TREATMachine, a moped powered vegan taco cart that opened last year. After that experience and some lessons learned, he teamed up with Tal, a fellow food carter and opened One Hundred Miles. I didn’t fully understand the mission until I visited the cart and spoke with Tal who made my sandwich. The ingredient board listed all local companies and farms – Olympic Provisions, Hood River Organics, Glory Bee Honey, Sauvie Island Organics, Grand Central Bakery and many more. That’s all well and good – many carts and restaurants source like that, but when Tal threw oil in the pan, I asked where he got it, wondering who makes cooking oil locally. That was a story in and of itself. Tal worked for about six months to find a cold pressed, high heat cooking oil that was made within 100 miles and found Camilina Oil out of Salem. Similar to canola, it is harvested and cold pressed locally. So I continued to inquire – everything local? Yep. The only exception is the bread. Again after much research, they went with Grand Central’s tri-state blend with all the ingredients coming only from Washington, Oregon and Idaho.

Stir Fry Sandwich from One Hundred Miles

The menu offers up sandwiches ranging from a traditional salami, basil, and egg panini to a banh mi to a schnitzel sandwich with chicken. I asked Tal for a recommendation and he suggested the Stir Fry. I had seen it on the menu, but didn’t comprehend it was a sandwich, so agreed. With the camelina oil, he throws in fresh cut onions, zucchini, mushrooms, braising greens, garlic, carrots and fries it up. The flavors of the sandwich come from the veggies and the oil and a chili aioli. I can do stir fry, but mine never tasted this good without the addition of salt or pepper or other seasonings. The sandwich was wonderful. A great bread that wasn’t tough to bite through so you could get to the veggies and their fresh bright flavors. To know that these veggies were in a garden locally just hours before made it taste even better.

Tal and Andrew have something special here at One Hundred Miles. Keeping your money within your community not just by shopping at a local store, but also by buying locally grown or produced items should always be a goal. One Hundred Miles is open up off NE Alberta for lunch, dinner and into the evening. Give it a try and chat Tal up – he wants to tell you how they do it. Let them know Food Carts Portland sent ya.

Sample Menu:

• The Purple: caramelized beets, onions and garlic, jack cheese, on Nature’s Bake Bread – $6
• Stir Fry: onions, zucchini, mushrooms, braising greens, garlic, carrots, chili aioli on a baguette – $7
• Jasa: salami, fried egg, basil, mozzarella cheese served as a pressed panini – $8
• Banh Mi: carrot slaw, cucumber, cilantro, onions, hot sauce – served on a baguette – $7
• Schnitzel: fried chicken, onions, mushrooms, cucumber, cilantro, chili aioli on a bolo – $8
• Dan: fried egg, bacon, jack cheese, caramelized onions, hot sauce on a bolo – $7

Hours: Wed-Sat, 12-9pm, Sun, 12-8pm
Website: One Hundred Miles PDX
Twitter: @100milespdx
Facebook: 100MilesPDX

The Pie Spot

Location: SE 32nd and Division – D-Street Noshery
Hours: Wed-Thurs, 11am-8pm; Fri, 11am-10pm; Sat, 12-10pm

The Story:

Everyone loves pie. When someone mentions pie in a crowded room, heads turn and tongues salivate. In Portland, we’re blessed with some great pie makers and even a pie-off and with The Pie Spot, we have pie makers making pie holes.

The Pie Spot is the work of Ashley and Jessica and is housed in a vintage trailer at the D-Street Noshery in southeast Portland. Both Ashley and Jessica have loved pie their entire lives and with culinary arts degrees and 12-15 years in the business, they know what they’re doing in the kitchen. Jessica, the pie whisperer, has achieved that point where she knows exactly when the pie crust is done based on the smell. Not a bad skill to have. The ladies specialize in Pie Holes – small individual size pies that are hand crafted and baked daily. Their goal isn’t to re-invent the pie, but to perfect it.

Marionberry Pie Holes

Every day on Twitter during the summer, some of my friends declare it as “pie day,” as if every day is pie day. With all the fresh fruit we get here in Oregon, pie is a natural choice as a vessel to enjoy it. While the cart offers flavors like apple, lemon, pecan and chocolate-hazelnut year around, they add in seasonal flavors like marionberry, raspberry apricot or bourbon peach in the summer. Winter options feature pumpkin or candied yam and other amazing flavors. The pie hole sits in your hand, the epitome of culinary beauty, waiting for you to take that first bite. The crust crumbles in your mouth with the tartness of the marionberry hitting your tongue and filling covering your lips and the sides of your mouth. This is one of those moments in eating when you don’t grab for your napkin. You allow for the pie to sit on your lips and cheeks and use your tongue to lap it all up it is so good. While I always recommend sharing, have your friends order their own pies here so you can have one all to yourself.

The Pie Spot redefined pie for me by creating it in a small single size serving. Instead of buying a whole pie of just one flavor, for the same price, you can get a few pie holes of different flavors. Ashley and Jessica do Portland proud with their pie and have recently added ice cream from Salt and Straw so you can have your pie hole a la mode. Check out The Pie Spot at D-Street Noshery for a great treat or contact them to get pie holes for your next event. Let them know Food Carts Portland sent ya.

Sample Menu:

Pie Holes are $3.50 each. Some of the flavors available throughout the year include:

• lemon, apple, pecan, S’more pie, chocolate hazelnut
• Winter/Fall flavors include: pumpkin, pear and fig, candied yam, winter squash
• Seasonal flavors offered regularly – check their Facebook page for updates

Hours: Wed-Thurs, 11am-8pm; Fri, 11am-10pm; Sat, 12-10pm
Phone: 503 913 5103
Website: The Pie Spot
Twitter: @Pie_Spot
Facebook: The Pie Spot

Sweet Pea's Brulee

Location: SE 43rd and Belmont, Good Food Here
Hours: Mon-Thurs, 12-3 and 6-8:30; Fri/Sat, 12-9:30; Sun, 12-5

The Story:

Here in this fine food cart town, you can find ice cream, cupcakes, pie, Italian Ice and even cake, but until a few months ago, no cart was focusing only on crème brûlée. Sweet Pea’s does it and does it well.

Creme Brulee from Sweet Pea's

Kate and Tim do everything from scratch making each crème brûlée fresh every morning. With three different flavors, Tahitian vanilla, orange cognac and hazelnut, they are pretty busy prepping enough for a long day at the cart. Prior to serving each, they caramelize the top with a butane torch which creates that amazing crust you brake through to the creamy custard below. While crème brûlée is their bread and butter per se, they also do a bit more magic in the kitchen. While chatting with Kate, she offered me one of their homemade marshmallows. Really? Homemade marshmallows? I think the only time I every even attempted that we ended up throwing out utensils and pans because they were so hardened with burn sugar. That is truly a skill and those little puffs of sugar were a treat. Kate and Tim also make their own salted caramels that they package individually. Mix a good salt with anything sweet and you create an amazing taste combination. Even before I devoured the crème brûlée, I sat back and simply enjoyed letting the caramel melt in my mouth and stick to my teeth. Some sweet treats from a great little cart.

Sweet Pea’s Brulee is open for the lunch hour and dinner in to evening most of the week and all day Friday-Sunday. The Good Food Here lot has plenty of meal options for you and your family and friends while also offering treats like crème brûlée. Next time your sweet tooth begins to ache, check out Sweet Pea’s Brulee for some wonderful treats and sample some of their marshmallows. Let them know Food Carts Portland sent ya.

Sample Menu:

• Crème Brûlée:  classic vanilla, orange cognac or hazelnut – $4
• Marshmallow topped crème brûlée – $4.50
• Marshmallows: vanilla, strawberry orange or coconut – $1 for 2pack
• Vanilla Salted Caramel Chews – 50c

Full Menu available at Sweet Pea’s Brulee website

Hours: Mon-Thurs, 12-3 and 6-8:30; Fri/Sat, 12-9:30; Sun, 12-5
Phone: 503-893-4897
Website: Sweet Pea’s Brulee
Twitter: @SweetPeasBrulee        Facebook: Sweet Pea’s Brulee

Wholly Crepe

Location: SE 47th and Hawthorne
Hours: Mon-Thurs, 11am-8pm; Fri/Sat, 11am-2am

The Story:

In the area of upper Hawthorne which is more about food and drink than shopping, there is a new lot taking shape with a few food carts. Wholly Crepe joined the lot earlier this year to serve sweet and savory crepes among other items.

In Stumbletown, as it is known by many, there seems to be a bar or tavern every other business. I’ve spent many a youthful night wandering from the Space Room to Bar of the Gods to Sewickly’s Addition and beyond. After a few beers though, you get hungry and other than bar food, there weren’t many places to get cheep eats. Just a block away though, at 47th, there is a new pod growing and Wholly Crepe is there till 2am to sate the late nigh noshes of Portland’s drinkers. You can get something sweet like a sugar and lime crepe or banana and Nutella or go savory with tomato, basil, pesto, avocado and Mozzarella. Either way, at 1am on a Saturday night, Wholly Crepe is there for you.

Strawberry and Nutella Crepe

On one of those rare sunny spring days, I stopped by to pay them a visit and ordered a strawberry and Nutella crepe made with fresh cut strawberries. I knew it was early in the season, but the owner insisted they were Oregon fresh and I could taste it. A lot of care went into making this crepe with the hand cutting of the strawberries to the artistry of actually making the crepe. If you’ve never watched how they do it, you should, it is cool how they can perfectly pour the batter to fill the large round griddle and deftly fold and flip it with ease. Since I wasn’t in a hurry, I ate there and the crepe was served up on a nice plate with an extra bit of cream and some more strawberries and a dash of chocolate powder. The mixture of the Nutella with its Hazelnut flavor and the strawberries was decadent. This is a fork and knife dish as the Nutella is a gooey tasty mess inside the crepe.

Wholly Crepe isn’t a brand new cart. They’ve been around now for over a year, originally located over on SE 50th and Division. Head on over either for lunch, dinner or a snack in between. They have something for everyone all wrapped up in a fresh made crepe. Let them know Food Carts Portland sent ya.

Sample Menu:

• Sugar and Lime – $3
• Nutella – $3.50
• Cinnamon, Butter and Sugar – $3
• Strawberries and Cream – $4
• Banana and Chocolate – $4
• Banana and Nutella – $4

Savory Crepes come with house salad and sour cream:

• Lentil: spiced lentils, pesto and Mozarella – $5
• Zaalook: zucchini, eggplant cooked in sauce of garlic, tomato and onions, topped with Mozzarella – $5
• Fromage: fresh tomatoes, basil, pesto, avocado and Mozzarella – $5
• Ham and Turkey: with tomato, avocado, capers, Mozzarella – $5

Hours: Mon-Thurs, 11am-8pm; Fri/Sat, 11am-2am
Phone: 503-473-6606
Twitter: @WhollyCrepeCart          Facebook: Wholly Crepe