This newsletter is a slice of Portland life — just like this delicious pie from Moloko. Tag #bridgeliner to be featured in our Instagram of the Day. (📸: @molokopdx)
🍹Takeout cocktails could be permanently legalized across the state. Oregon’s lawmakers passed a bill early this week that would make to-go cocktails part of dining culture forever, and it’s headed to Gov. Kate Brown’s desk for a signature. The state passed a bill in December temporarily allowing alcoholic beverages to be served to-go in an effort to help restaurants that were hit hard by the pandemic. As things begin to reopen, many are still trying to make up for those financial losses, as well as the future social impacts on customers. You can catch the rest of the story from EaterPDX here.
🎬 Speaking of cocktails — Gado Gado’s got some new ones chock-full of pop culture. Fans of "Arrested Development" rejoice because the Indonesian-Chinese inspired restaurant’s bartender Scott Caldwell has been naming new cocktails in honor of the show's characters. “There’s a rye based drink called the ‘Never Nude,’ and a tribute to the show’s late matriarch, Jessica Walter, which includes both gin AND vodka; definitely speaking Lucille Bluth’s language,” wrote Portland Mercury’s Janey Wong in a weekly Cocktails-To-Go Club edition, which you can read here.
What drink names and concoctions would you make for your favorite show’s cast? Hit reply and let us know.
👀 If you’ve ever wanted to make Malka’s roasted artichokes, here’s your chance. Chef Jessie Aron just shared her recipe for pan-roasted walnut-chile-coffee-cheddar artichokes (say it five times fast, I dare you), and she walks you through the step by step instructions. Malka is known for its beautifully complex meals — some with well over 100 ingredients per dish — which makes this recipe one of the simpler ones to try. 😉 You can find the full recipe here.
😋 Do NOT sleep on Quesabrosa’s tacos. That is the delicious advice of Portland Mercury’s Suzette Smith on the food cart on North Williams, and whose menu is often known for the Superburrito (a jam-packed tortilla filled with protein, rice, beans, lettuce, cheese, onions, cilantro and sour cream). The tacos, however, Smith insists, are just as excellent. “Quesabrosa's hard tacos are also very worth your time,” Smith wrote. “The correct psychic could discern fate from the unique and crunchy shapes that each hard shell taco takes.” See what else Smith has to say here..
🍗 There’s another Nashville Hot Chicken sandwich in town, and it’s ready to rumble. The popularity of the tear-inducing spicy sandwich from Tennessee has been sweeping the nation, and local restaurant Expatriate is answering the call with a uniquely Portland twist. On their menu you’ll find the “Properly Spicy Fried Chicken Sandwich,” composed of “juicy-tender chicken thighs, fairy-dusted with tingly Sichuan peppercorns, and deep-fried to a flaky, craggy crunch,” wrote Karen Brooks from PDX Monthly. “House-made black vinegar pickles add a slingshot of umami. What unites it all: an electric mayonnaise charged with charred Fresno chiles.”
🌙 Hey downtown nightowls, get yourself a gyro from Angelina’s. The Greek restaurant shifted to later hours in order to combat challenges many restaurants faced during the pandemic, making the delicious and coveted classic gyros available well into the evening. Not sure what to order? Go for a Meat Boat or a Meat Yacht, which is “a delicious dish of seasoned, grilled meat covered in cucumbers, grape tomatoes, tzatziki sauce, onion, and mountains of lush feta,” writes the Portland Mercury.
