Ladle pozole at Güero
The SE 28th Ave torta slingers make a mean summer pozole (yes, this Mexican stew is excellent in 90-degree weather). A base of rich, pork-stewed hominy buttresses a mountain of mix-ins, from chile-flecked avocado to radish to crispy tostadas for dipping. A DIY seasoning kit of dried oregano, flake salt, and lime is all you need to make the pozole sing. That, and a slushy margarita.
Dip into smoked oyster spread at Enoteca Nostrana
New wine bar/side hustle to Italian stalwart Nostrana cranks out its own exceptional menu. The star so far? A bubbling cazuela holding chopped smoked oyster, raschera and pecorino cheeses, and Calabrian chiles. It’s an intensely salty, smoky spread that falls somewhere between smoked white fish and queso, scooped up with fresh slices of ciabatta.
Slurp the Nutter Butter at Holiday
Stumptown founder Duane Sorenson's newly rebranded plant-based breakfast joint Holiday (formerly Roman Candle) blends up a grade-A guilty pleasure smoothie. Buzzed with almond butter, cocoa nibs, banana, and almond milk, it tastes as close to a Reese’s milkshake as you can get without hitting up Dairy Queen.
Pluck mussels at Maurice
Right now, you can find the perfect midday meal at pastry/luncheonette Maurice in the form of humble steamed mussels. It’s a simple bowl, stewed with leeks and yellow-tipped squash blossoms, and hiding a seafood liquor thickened with white wine and crème fraiche. It’s as bright, elegant, and fresh as the white walled space it’s served in.