Paige Powell gets floury with Katherine Lansdowne (left) and Morgan Grundstein-Helvey at Dovetail Bakery.

Go Vegan

ANDY WARHOL’S confidante and one-time associate publisher of his magazine, Interview, Paige Powell is a pop culture savant, international arts adviser, and tireless animal rights activist. She’s also an 18-year connoisseur of all things vegan, meaning no dairy, no honey, and no shopping for cool leather boots. But Powell says it’s not a sacrifice, just “healthy, humane and the best way to leave a small paw print on the planet.” Despite our carnicentric reputation, Portland is still a vegan stronghold, too, and Powell now sees a growing cluster of caterers, cafés, food carts, and even a vegan strip club (Casa Diablo) championing the lifestyle.


Food Fight!: A full-on, all-vegan neighborhood grocery store in an ad hoc vegan mini-mall (how Portland is that?), Food Fight provides everything for a barbecue or even a wedding dinner, from mock-smoked drumsticks to hoof- and egg-free marshmallows. 1217 SE Stark St; foodfightgrocery.com

Dovetail Bakery: Even omnivores are buzzing about the fantastic scones at Dovetail. Modeled after the popular community-supported agriculture co-ops, this tiny bakery also offers subscriptions to changing treats on-hand. Your weekly take-home box might include scratch-made granola or pizza dough or beans from local standout Courier Coffee Roasters, whose product is served at the counter. 3039 NE Alberta St; dovetailbakery.blogspot.com

Powell’s City of Books: Portland’s iconic book emporium has a large and excellent selection of vegan cookbooks. Start with progressive musician Moby’s philosophy on industrial farming in Gristle or perhaps contemplate the Vegan Soul Kitchen of eco-chef Bryant Terry. 1005 W Burnside St; powells.com

Dine with Strangers

NINE YEARS AGO, Portland became a supper club pioneer with Michael Hebb and Naomi Pomeroy’s famous Ripe Family Supper. Today, dozens of labor-intensive meals are popping up in settings where everything is a surprise, including the company. And no one has a bigger crush on these communal affairs than Robert More, owner of Red Horseshoe Paper, an online store for journals and note cards with a vintage aesthetic (redhorseshoe.com). A frequent flier at local cooking classes, More makes a supper club visit a monthly treat. “You eat great food and sit next to interesting folks that you never see again,” he says. “A restaurant just can’t touch the experience.”


Abby’s Table: Perfect for food-sensitive friends of all stripes—four-course BYOB meals are free of gluten, dairy, soy, and sugar. $18–35. 609 SE Ankeny St; abbys-table.com

Din Din: Self-made cook Courtney Sproule’s ambitious, interant brunches and dinners are lovingly curated from top purveyors like Weppler Farms and with local spirits on offer—all occasionally backdropped with a silent film projected on the wall. $35–60. dindinportland.com

Simpatica Dining Hall: Themed menus, from Moorish to Southern BBQ, are never the same at this intimate, industrial Friday- and Saturday-night supper club. But you can always count on farm foods, artisan meats, and some of the best cooking in town. $35–40. 828 SE Ash St; simpaticacatering.com

Head Out A’Hunting



Trevor Payne (left) and chef Jason Barwikowski of Olympic Provisions

JUSTIN OSWALD’S love of meat began at the “Temple of Doom,” his father’s hand-forged, 15-foot-high barbecue shrine in Lake Tahoe. A Portlander since 1998, Oswald finds that his cravings live on, gloriously, in a city where pork belly is revered like the Buddha. At 30, Oswald has already run an experimental art gallery (Portland’s Gallery 500), owned a local roller-derby team, and killed a goat with Masai warriors in Africa. Now he’s exploring the newest meat movement in Portland’s food scene: ethical butchery and craft-cured charcuterie. Oswald says our small-town ethos is tailor-made for conscious carnivores, with easy access to livestock farmers and artisan butchers.


Bald Hill Farm: Buy cuts of lamb and grass-fed beef of exceptional quality direct from this partnership of Corvallis families. Place an order, and the owners will meet you with the goods along the Interstate 5 corridor as far north as Portland. 541-753-3500; baldhillfarm.com

Portland Meat Collective: Former Portland Monthly restaurant critic Camas Davis’s traveling butcher school presents local pros in changing locations. Classes draw a diverse crowd, from grandmas to food activists—anybody ready to kill and cook a chicken or pig. pdxmeat.com

Olympic Provisions: Grab handmade salamis, fresh pâtés, and serious sausages made on site from rising charcuterie star Elias Cairo at this restaurant and meat counter hot spot. 107 SE Washington St; olympicprovisions.com