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Portland is obsessed with Filipino food. But does it know that? This month, a "food tour" organized by three Filipina locals could cause that long overdue grand moment of realization. As part of Sobrang Sarap—which means "very delicious" in Tagalog—16 Filipino fooderies are serving specials to show off emblematic staples of Filipino cuisine. The dishes are meant to change weekly, following a plan of highlighting, in order: ube, adobo, calamansi, and pancit. So that's purple...

Some businesses are still looking for volunteers or donors.

Which closed, which are still open and which made the jump to brick-and-mortar restaurants?

Southern-meets-Mexican eatery Nacheaux from couple Anthony and Stephanie Brown has made the move from teal food cart on 82nd to brick-and-mortar restaurant inside Blind Ox, and its success is well-deserved. Who else combines proteins like crispy carnitas, Cajun fried chicken, or cornmeal-fried crawfish with deliciousness like red beans and rice, mac and cheese, Hot Cheetos, or hand-pressed Cajun-spiced tortillas? No wonder they were featured in our Taco Chronicles: PDX Edition roundup for their excellent fried catfish and shrimp tacos. But as its name might suggest, Nacheaux also serves...

Fans Flock to Grind Wit Tryz for Ono Chicken and Poke Nachos. Is It Worth the Wait? The lines at the Hawaiian food destination snake down the block. By Jordan Michelman 2/26/2021 at 12:30am The tangy-sweet ono chicken is the most popular plate at Grind Wit Tryz. Stop me if you’ve heard this one before: a humble Portland food cart builds up a dedicated fan base, harnessing the power of social media and community engagement into a busy small business, then making the move to open a brick-and-mortar restaurant. It’s a familiar refrain for Portland diners, but you’d be hard-pressed...