After hearing so much about them Chris and I finally made a visit to the downtown food carts. I checked online to read some menus and reviews, and Just Thai sounded like a real winner.

Despite the drizzling rain we ate at Pioneer Square, which is just a few blocks away from Just Thai’s SW 3rd & Stark location. Chris got the yellow curry, and I had the Pad See “You.”

Thumbs up. Waaaay, way up!

And no, your eyes aren’t playing tricks on you– that sign really does tout $1 Thai Iced Teas. I couldn’t believe it, either! It gets better– according to their rarely updated Twitter, they also have vegan Thai iced teas. And if you bring your own cup it’s only 50¢!

Not only the food was good, but also the portion sizes were huge. I had enough for dinner that night and lunch the next day! All entrees are $5, too, which means 2 people could easily split a meal and have lunch for $2.50 each at this awesome food cart.

The best part was just how Thai it felt. Getting some grub right off the street and walking somewhere to sit down and chow on it made me feel like a little piece of Thailand had been transplanted into downtown Portland.

I’m going back on Thursday for a lunch date with my bestie. What can I say? When I find a place I like, I’m an insta-addict.

Just Thai is located on SW 3rd & Stark.
They’re open Monday-Saturday, 11:00-6:00.
(971) 340-3011

This weekend we rallied up a last minute group of friends for a Sunday brunch at Helser’s on Alberta. Ever since our first visit with Chris’s family back in December I’d been dreaming of a return trip.

Me being incapable of keeping track of the days of the week, I forgot that it was Sunday and we had to wait for about 40 minutes before they could squeeze the six of us into a table.

But man, when we were finally seated? It was the best spot in the whole joint. I don’t know what was more yummy that morning– my food, or the light coming in from the windows behind me!

Ok, so the cast of characters was: Me and Chris (who dodged the camera all morning, natch), Sada, Steven, Justin and Andrew.

Despite the giant menu board emblazoned with the words “honeycrisp” “caramel” and “crepes” that stared me down the entire morning, I went with the same thing I got last time: the Pepper Bacon & Tillamook Cheddar Hash. It comes with Yukon gold potatoes, creme fraiche, two poached eggs and a side of fruit.

Sada got the Mushroom hash, with bacon substituted for the Havarti cheese it normally comes with.

Steven’s Smoked Salmon Benedict.

Chris’s Smoked Salmon Hash.

Justin’s Brioche French Toast (someone had to dare to stray from the savory train!).

And Andrew’s plate, which I can’t remember what it was… I think he may have also had the Mushroom Hash.

Definitely my favorite brunch spot in Portland. Well, so far, anyway. :)

Helser’s is located on the corner of NE 16th and Alberta.
They’re open 7am-3pm daily.
(503) 281-1477

When we were preparing for my brother’s week-long holiday visit I built a list of possible places to go, things to do and (of course) restaurants to eat at. There were a handful of places I’d never been to but was curious about, and Petisco on NE 14th & Broadway was one of them. It’s only a few blocks from my work and the cute little outdoor patio had always seemed real inviting to me.

We finally tested the waters one day on our way to the MAX. Our appetites had taken control of us and we popped in to get a couple sandwiches. That first visit was only a few weeks ago (December 26th, actually– are you scared that I know that?) and I’ve already been back two more times since then.

You guys have no idea.

The restaurant itself somehow manages to feel like a classy joint and a cozy nook all at once, and their food falls right in line. Reading the ingredients on the menu can make your mouth water– the cheese list alone is admirable, with Machego, Grana Padano and imported French brie– but comfort food like tuna salad still share space on the menu, in case you aren’t feeling too adventurous.

My first time there, I decided to go with a chicken salad sandwich. It was a great stand-by with a few classy additions– mainly the pine nuts and basil, which I’d never seen in a chicken sal before.

The last two visits I stepped outside of my box and went with the Angry Sicilian. I’m not sure I’ve ever had a sandwich quite like it– Prosciutto, salami, sopressata, hot cappicolla, Grana Padano cheese, tomato, roasted red peppers, balsamic vinegar & extra virgin olive oil, all squished inside a piping hot Ciabatta panini.

I can’t imagine it any other way; the cheese melts ever so slightly, while the balsamic vinegar soaks into the bread and there is just the most perfect hint of the roasted peppers. Too often have I been turned off by a sandwich with a giant slab of slimy roasted pepper for you to gnaw on, but not here– the sandwich wizard behind the counter knows the true value of a well balanced sando.

I have also witnessed the consumption of the Roasted Portabello salad with Manchego cheese, as well as Fresh Mozzarella panini. The former looked scrum, had I not squirmed every time I saw a mushroom, and the latter is something I’ll likely end up ordering in the near future.

Everything I’ve had (or witnessed) here has a handcrafted nature, but I’ve also noticed that there’s a serious dedication to quality and consistency without coming out looking or tasting manufactured. You can tell that the folks behind Petisco are true foodies at heart.

And the prices? Not bad at all, especially considering the high caliber ingredients. If you stop by between 3 and 6pm, Tuesday-Friday you can treat yourself to their sandwich happy hour where all sandwiches are $5.

Someday, I’ll get real adventurous and have something that isn’t a sandwich. But for now? I’m in love with the Angry Sicilian.

Petisco is located on NE Broadway & 14th on the ground floor.
They’re open: Sunday 9am-2pm, Monday 10am-2pm, Tue-Thur 10am-9pm, Friday 10am-10pm and Saturday 9am -10pm.
503-360-1048

Some years ago we received the Vegan World Fusion cookbook for Christmas, and it kinda changed my life. I’ve never had a collection of such reliable recipes– especially vegan ones. And, while I haven’t tried them all, each one I do try is more delicious and perfect than the last.

So, of course I was beyond excited to move to Portland where one of the writers’ restaurant is located. Chris took me out for lunch at their new location on NE Broadway and 15th for my birthday last month, and it was even more delicious than you might’ve imagined.

Chris got the monk bowl, I had the chili quesadilla and we split a plate of live nachos.

My only complaint– which has nothing to do with the restaurant itself– is that the food made us pretty ill later on. We don’t eat live food on a regular basis, and it sort of wreaked havoc on our digestive system. If and when we go back for more, maybe we’ll just take it easy and split something small!

As a bit of an experiment mixed with unemployment blues, Chris and I have started paying for everything in cash and only allowing ourselves to spend a certain amount of money each week. This has forced me out of my mourning of avocados (sometimes I so miss California…) and into a seasonal diet.

Is it any great mystery that the first five letters in delicata are also in delicious? (No.) Has anything ever been ruined by being smothered in butter, salt and pepper? (No… Maybe.) And who knew eating on the cheap could be so delicious? (Taco Bell doesn’t count.)

And with that, I give you this week’s eats: squarsh, squarsh, squarsh, and a little bit of sweet potatoes and greens.

Roasted Squash:

1 medium sized Delicata/Acorn squash
1-2 Tbsp Butter
Salt and Pepper

1. Preheat oven to 400 degrees F.

2. Cut squash lengthwise and remove the seeds (save them for roasting if you’d like!).

3. Place thin pads of butter inside each squash. Alternatively, you can melt your butter and brush it on, but I don’t have a microwave so this works fine.

4. Salt and pepper each halve, then place on a flat baking pan and place in oven.

5. Cook for 15 minutes, remove briefly to re-distribute the melting butter. Cook for another 15 minutes, or until a fork pokes through the middle with ease.

Sometimes, if we’re feeling fancy, I like to throw in a cubed sweet potato and serve it on a bed of greens (kale, baby spinach and green onions). The green onions offer a subtle bite to compliment the sweet, buttery flavor of the squash.