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BH<br />
Located in the bustling pod at SW Third and Stark, DC Vegetarian specializes<br />
in sandwiches made with housemade seitan, a wheat-based meat substitute. “Philly<br />
cheesesteak,” “BLT” and “chicken salad” subs and panini come with dairy or vegan<br />
cheese, while “bacon cheeseburgers” are topped with vegetarian or vegan tempeh bacon.<br />
DC Vegetarian, which also offers vegan chocolate peanut butter cups, is becoming<br />
a favorite of many Portland <strong>Jewish</strong> Academy students. (DC Vegetarian: SW Third and<br />
Stark, www.dcvegetarian.com)<br />
Latke lovers are sure to enjoy the Polish soul food at Mira’s Ladle. In addition<br />
to offering a variety of homemade soups and stews, this cart serves both potato and<br />
zucchini latkes, accompanying them with the traditional sour cream and applesauce.<br />
(Mira’s Ladle: 4031 SE Hawthorne Blvd., www.mirasladle.com)<br />
The brainchild of a New York couple, The Fried Onion’s motto is “Whaddya Want”<br />
The cart serves deli specialties like pushcart pastrami and classic New York hot dogs.<br />
There’s a $1.25 surcharge for fans of the Boston Red Sox. (The Fried Onion: SW Third<br />
and Alder, www.thefriedonion.com)<br />
For those who are craving succulent, mouthwateringly tender, slow-cooked brisket,<br />
the place to be is Briskets in Slabtown. Large portions of Angus beef pot roast with<br />
port-caramelized red onions or wood-smoked brisket are placed atop homemade<br />
ciabatta. All the meat is smoked right in the cart, and the brisket is made to the<br />
specifications of an old <strong>Jewish</strong> family recipe. Vegetarians can order the breadcrumbtopped<br />
macaroni and cheese. Make sure not to skimp on the Wet-Naps. (Briskets in<br />
Slabtown: NW 19th and Quimby)<br />
No discussion of Portland’s food carts is complete without mentioning Tábor,<br />
which elevates fried chicken to gourmet heights. This repository of gut-busting Czech<br />
cuisine has been featured everywhere from Bon Appetit to Time magazine. The cart’s<br />
most popular offering is the Schnitzelwich, which is almost impossible to finish. One<br />
half of a crusty ciabatta roll is spread with Ajvar red bell pepper paste, while the other<br />
half is slathered with piquant horseradish sauce. The main attraction is a perfectly<br />
spiced, crispy fried chicken breast, which lies between a hunk of the freshest romaine<br />
and a layer of tender caramelized onions. (Tábor: SW Fifth and Stark,<br />
www.schnitzelwich.com)<br />
Portland’s food carts truly have something for everyone.<br />
Food and travel writer and jazz pianist Kerry Politzer is a recent transplant from New York. She<br />
greatly enjoys the Portland food scene. She has written for WHERE Traveler, IN New York and Dessert<br />
Professional. She publishes a log on the Portland-NYC culinary scene, The Rose and the Apple.<br />
We now accept EBT<br />
SUNDAY 11-3<br />
MONDAY - THURSDAY 10-6<br />
FRIDAY 10-1<br />
6684 SW CAPITOL HWY,<br />
PORTLAND, OR<br />
(ACROSS THE STREET FROM THE MJCC)<br />
■ 503.246.5437 ■<br />
INFOEVERYTHINGJEWISH.BIZ<br />
Photo by Kerry Politzer<br />
The Sabich from Wolf & Bear’s.<br />
OREGON JEWISH LIFE | JULY 2012 41
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