Cuisines:
American/New American
Missouri native Adam Sappington is evangelical in matters of meat and a master of American vernacular cooking—somewhere between a nose-to-tail preacher and a Southern granny. That translates to three meals a day in a family-friendly, wood-booth-clad neighborhood eatery perfumed with hickory smoke, grits, and barbecue essence. Catch the Sappington mode in Portland’s best fried chicken; the squeal-worthy “whole hog plate”; or a custom-made burger on a fresh-baked onion bun elevated by a mountain of mighty onion rings. Or just shimmy up to the chef’s counter, ask for the unofficial “Animal Tour,” and watch the procession of proteins pile up.
Updated 04/19/2013
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