Gluten-Free Offerings Across Portland (141)
Pork and bacon burger, huacatay aji verde, pork cracklings, sweet potato slaw on a potato bun.
Hamburguesa empanada! $10A crispy, golden (gluten-free!) masa crust stuffed with seasoned ground beef & melty queso Oaxaca, resting on a richly-flavored roasted jalapeño & habanero salsa (medium-spicy), topped with chipotle crema, iceburg lettuce & pico de gallo. Like your favorite burger, but bette
Hamburguesa empanada! $10A crispy, golden (gluten-free!) masa crust stuffed with seasoned ground beef & melty queso Oaxaca, resting on a richly-flavored roasted jalapeño & habanero salsa (medium-spicy), topped with chipotle crema, iceburg lettuce & pico de gallo. Like your favorite burger, but bette
Chor Pai LinA gluten-free dumpling with chicken breast, carrot, panang curry paste, kaffir lime leaves, the dark blue color comes from butterfly pea flowers (a natural dye color)
Some call it magic, we call it generations of love. Our crispy, made-to-order 100% gluten-free fried chicken is smothered in our family’s 75-year-old mole recipe, crafted with roasted chiles, warm spices, seeds, nuts, and just a touch of chocolate. Every bite is rich, smoky, savory, and unforgettable. Built on immigrant roots, salvadoran tradition, and the belief that great food brings people together. That’s the salvi magic.
Some call it magic, we call it generations of love. Our crispy, made-to-order 100% gluten-free fried chicken is smothered in our family’s 75-year-old mole recipe, crafted with roasted chiles, warm spices, seeds, nuts, and just a touch of chocolate. Every bite is rich, smoky, savory, and unforgettable. Built on immigrant roots, salvadoran tradition, and the belief that great food brings people together. That’s the salvi magic.
Tenderloin with a lime coleslaw, topped with an avocado slice on a homemade flour or corn tortilla.
The inspiration for this cocktail is, simply, catching the perfect breeze on a warm summer evening just as the sun begins to set, turning the sky pink — tastes like an active memory in the making...
The inspiration for this cocktail is spring of deception, otherwise known as the second fake spring. It's rhubarb season, the sun is shining, flowers are blooming, the air is warm and thick—...
This drink is truly Spring in a glass, even on the cloudiest of Portland days.
Shikoku shochu distilled with sudachi meets the citrusy, mineral tones of blanco tequila. Mad effervescence from the Toki Highball machine combined with yuzu juice and lemon cordial make this Chu-H...
Delicate lychee brings a soft, juicy sweetness that feels like warm evenings and open windows, while Roku Gin adds its signature botanical elegance—think subtle citrus, a whisper of cherry blosso...
After months of speculation, betrayal, situationships, and a broken summer home, we need a palate cleanser. This highball is clean, simple, and uncomplicated.
Inspired by childhood memories of guava candies and Coco Rico, this cocktail blends nostalgia with intention. Infused Haku vodka reflects a deep appreciation for Japanese culture, while coconut sod...
Toki Suntory Whisky and lime combine with the sweet and specific flavor of pandan to create a flavorful and refreshing cocktail perfect for springtime!
Board a late night flight to Milan with the Red-Eye! It's a bracing Paper Plane riff with Cynar and lime, balanced by a hint of coffee liqueur. Not too bitter, not too sweet, and molto chic.
A nod to one of the most stylish bands to ever set boots to Portland concrete, and their tall drink of water of a frontman: The Ghost of James Jones. As cool as they are hot, just like this cocktail.
As summer approaches, we wanted to highlight the bright flavors of melon and jasmine in this tasty, bubbly cooler. They go so easy, you might just need a couple!
A dark, citrus-kissed twist on a whiskey sour, inspired by summer nights camping under the stars. Jim Beam meets our house-made Electric Mud Stout reduction – rich, chocolatey, and earthy – bri...
The Pony Room Julep is a perfect spring cocktail combining fresh strawberry and basil flavors with the ever classic Jim Beam Bourbon. A truly refreshing and sparkling cocktail served with a strawbe...
First strawberries of the season, when the markets soften into color. A nod to Oregon’s fields and pink spring sunsets, with the warmth of Maker’s Mark. Lime and a little sparkle keep it fresh,...
A Ramos Fizz meets a London Fog. This drink is perfect if you're traveling across time zones where it might be morning where you are, but afternoon where you're from.
Tucked deep in the St. Johns residential grid, our building started as a 1923 corner grocery. We’re honoring that history with a simple, refreshing highball that fits our neighborhood pub root...
Inspired by the flavors I grew up with, this cocktail centers around sumac, a traditional Lebanese spice used throughout the cuisine for its bright, citrusy tang. Paired with bourbon and fresh lemo...
Summertime is hot, cucumbers are cool. We have Cool Intentions.
While seeking guidance from our cocktail development flamingo, we were advised to make a "weird tiki drink" with "a nice fizziness". After some consideration, we settled on a ta...
Inspired by the 80s Italian Disco scene, our highball is smooth, fun, kitschy, and delicious. Best enjoyed on our patio by the park in the sunshine.
The ultimate summer-sipper for whiskey drinkers.
Think paloma but bathed in even more sunlight, if you can even believe it. These refreshing babies pair excellent with a patio. We dare you to just have one...
Sip on refreshing mango mojitos drink that perfectly compliments any relaxed moment!
We wanted to create a balanced refreshing highball. This cocktail gives you balanced notes of spice, citrus, tropical fruit, and effervescence. Perfect for a spring afternoon.
Inspired by an old Pok Pok cocktail.
Think paloma but bathed in even more sunlight, if you can even believe it. These refreshing babies pair excellent with a patio. We dare you to just have one…
Sparkling refreshing and sunshine. We wanted to feature something that reflects the season. Super tasty and fun.
If Poke on Wonton chips can be Nachos, then these can too! Inspired by Vietnamese cuisine, our nachos combine big, bold flavors in a refreshing spin on the classic.
If Poke on Wonton chips can be nachos, then these can too! Inspired by Vietnamese cuisine, our nachos combine big, bold flavors in a refreshing spin on the classic.
If Poke on Wonton chips can be Nachos, then these can too! Inspired by Vietnamese cuisine, our nachos combine big, bold flavors in a refreshing spin on the classic.
We went all-in on green for this one—layering Hatch chiles, chorizo verde, green chile queso, and spicy avocado crema into one unapologetically loaded plate. It’s bold, messy, and built for beers—exactly how nachos should be. Come hungry. Bring friends. Order another round.
The Daily Planet has been on SE Portland for over 50 years. A neighborhood spot known for its welcoming atmosphere, solid pours, and scratch-made menu items. Nacho week is a chance for people to stop in and see what they've been missing when driving by.
We wanted nachos that felt like a Caribbean cookout colliding with comfort food, so we layered crispy tortilla and sweet plantain chips with smoky jerk chicken, grilled pineapple salsa, pepper jack queso, black bean mango relish, lime crema, and toasted coconut. Every bite balances heat, sweetness, crunch, creaminess, and island-inspired flavor
This is our ode to the most misunderstood ingredient of American Cuisine, SPAM, and no culture does it better than the Hawaiians. Balanced sweet, salty, savory notes all on the greatest vessel, a tortilla chip.
Why choose when you can have both? All your favorite pizza flavors, reimagined in the most craveable, snackable way possible.
A little sweet, a little savory, a little spicy, perfectly balanced to have you craving a second plate of these yummy Filipino–inspired nachos.
We're taking the our favorite pizzas and turning them into nachos. Come and pick your pie to see it nachoi-zed (it's a real word - we swear)!
Our OP sausages are a cornerstone of our menu, so we thought it was only fitting that we feature them on this year's Nacho Week special. Expect chips smothered with our house-made beer cheese sauce, and a little spice in every bite thanks to sautéed jalapeños and Chingona's salsa macha (contains nuts).
We wanted to take a very traditional Mexican dish that definitely weren't nacho and make them NACHOS! We took huevos rancheros and reassembled them into Nachos Rancheros.
Discover one of the flavors that best defines us—carnitas—with a unique taste that will keep you coming back for more.
With these nachos, we are offering all our customers one of our favorite meats, paired with our smoked chipotle sauce. Come and discover the flavors!
Nepal meets Latin
Inspired by summertime vibes, endless shrimp, and that perfect first sip of fresh verdita on a sunny day.
Tortilla and plantain chips hook up with slow roasted, hand pulled Cuban lechón (adobo pork), pickled red onions and pickled jalapeños, and then get busy under a blanket of cheesey garlic avocado mojo and cotija cheese sprinkles. Use a fork to load each pairing of chips with the right blend of Cuban goodness for perfecto bite combinations!
A delicious, spicy nachos with fresh made chips, hand-made salsas, and signature guacamole.
... our traditional al pastor is marinated daily + cooked to order with pineapple + onions for the perfect sweet + spicy bite. A big, heartfelt thank you to our Yucatan cooks. xoxo
Inspired by the classic sandwich of the same name, our Reubenachos! are gooey, cheesy, and packed with flavor and salty goodness. Pair them with a crisp pint of beer for the full experience.
We took our grilled Kebapche and made it into a soft, braised taco meat to showcase our traditional and most signature menu item along with a salsa version of our signature Shopska salad.
THE TROUGH IS READY AND WAITING, MY SWEET LITTLE PIGGIES! HAPPY NACHO WEEK!
Bethany’s Table is serving up a decadent scallop salad, their creative take on the classic Mexican Cobb. Featuring seared sea scallops, fresh tomatoes, avocado, red onion, crispy bacon, and crunchy tortilla strips, it’s hearty, flavorful, and a perfect example of a truly satisfying “big salad”! The scallop salad will be available starting this week all the way through August for $29.
Packed with fermented tea leaves, freshly prepared vegetables, roasted beans, and crunchy sunflower seeds, this colorful salad delivers plenty of texture and bold flavor. Choose the vegan version for $15 or add chicken for $17. It’s available from July 22 through the end of the month.
In honor of Salad Week, Crisp is bringing back one of their original salads called the NoPo. Featuring arugula, field greens, Oregon hazelnuts, feta cheese, cranberries, and wild smoked salmon, it comes with their marionberry dressing, adding an extra helping of local flavor.
Fresh Love is celebrating the season’s bounty with this stunning Peach Burrata Salad that’s bursting with local flavor. Features juicy freestone peaches, heirloom tomatoes, toasted pepitas, pickled red onions, creamy burrata, and a house-made balsamic vinaigrette.
Harlow’s Chilled Rice Noodle Salad is a refreshing choice for warm summer days. It features chilled rice noodles, tofu, a crisp cucumber kimchi salad, and a rich peanut sauce.
Kachka’s gorgeous heirloom tomato salad is summer on a plate. Bursting with vibrant heirloom tomatoes, it’s complemented by sunflower seed tahina, adjika sunflower seeds, Jimmy Nardello peppers, opal basil, and edible marigolds for a beautiful pop of color.
Another excellent summer dish, this marinated mussels salad is light yet packed with high-quality protein. It features generously sized mussels, pickled carrots, cilantro, garlic, and a fragrant paprika-coriander oil.
A true Portland classic, Mother’s Bistro is rolling out the red carpet for Portland Salad Week with their Grilled Peach and Manchego Salad. Each bite offers peppery arugula, grilled local peaches, crunchy almonds, Manchego cheese, and a drizzle of roasted shallot vinaigrette.
Leave it to Nostrana to create something seasonal, beautiful, and healthy with this insalata mista. Built around produce grown at their nearby garden farm, L’Orto Nostrano, it features their own lettuces, crisp summer vegetables, Arbequina olive oil, and red wine vinegar.
A fresh, leafy bed of mixed greens topped with sliced tomato and cucumber, diced mango and pineapple, red cabbage and rings of pickled red onion, topped with our house-made Summer Nectar Vinaigrette with hints of honey and lime.
A fresh mix of Gathering Together Farms organic salad greens with cucumbers, pickled fennel, Seb Salt almonds and Green Goddess dressing. Available all week (open 10:30am to 3pm daily) for $10.
Spoons PDX is serving up a gluten-free Garden Salad available with your choice of chicken or tofu. Packed with delicious ingredients like sautéed mushrooms, tomatoes, cucumbers, red onions, olives, and crunchy roasted chickpeas over romaine and spring mix, it’s finished with a flavorful curried mango dressing for a bright summer twist.
Guajillo pepper and achiote grilled pork, grilled pineapple, chipotle mayo, avocado salsa verde, cilantro, fresh onion, on a rustic Grand Central bun.
Local lump crab, brown butter vinaigrette, crème fraîche, chive, lemon, French roll.
Jamaican jerk jackfruit, black bean spread, house-made Mojo Sauce.
Grilled rustic white bread layered with turkey, ham, melted Swiss, tangy mustard slaw, pickles, and pickled carrots, finished with a semi-spicy Cuban mayo. The sandwich is served with a lunch side of choice: fries, coleslaw, or a side salad.
Sliced white bread, turkey, provolone and cheddar cheese, avocado, tomato, green pepper, onion, lettuce, mayo, vinegar and spices.
Slow-cooked beef, spicy consomé, pepperjack, cilantro & onion, on a toasted bolillo roll. Served with au jus.
Dos Hermanos sourdough, two types of cheddar, fresh tomato, thinly sliced red onion, chiffonade basil, toasted to perfection!
Fried chicken, creamy sauce, on a hamburger bun.
Chicken salad with celery, cranberries, grapes, red onions, toasted hazelnuts, and crisp romaine on a croissant. Served with kettle chips.
Bacon, whipped goat cheese, pickled strawberries, arugula, and a basil vinaigrette on a crispy waffle with maple butter.
Rae's house-made dill spread, lingonberry, artisan ham, havarti cheese, arugula, and pickled onions on HUGE Texas Toast.
Mortadella, provolone, Dijon mustard, and pistachios on a Kaiser roll.
House-made duck mortadella, heritage breed prosciutto, red wine salami, Mama Lil's aioli, Castelvetrano olive salad, smoked provolone, toasted ciabatta.
Fennel-seed-black-pepper-crusted smoked pork loin, pickled peppers, spicy mayo, provolone cheese, sautéed garlic kale, on a sesame seed potato roll.
Toasted ciabatta layered with pistachio mortadella, house pesto, creamy burrata, peppery arugula, and briny taggiasche olives.
Chick salad mix (your choice of chicken or chickpea!), house pickled red onions, spring mix, tomato, Swiss cheese, and sweet-basil-dijon aioli served on buttered toasted Como bread.
Gluten-free chili lime chicken taco.
House ranch, yellow mustard, pepperoncini, shallot, olive oil, red wine vinegar, black pepper, and crushed potato chips.
Bacon-wrapped Zenner's hatch chili & cheddar smoked sausage, with grilled onions, on a Franz bakery roll.
Sabrett hot dog, Three Sisters corn tortilla, avocado verde salsa, Podnah's salsa, salsa roja, cotija cheese, shredded lettuce.
Whipped green onion cream cheese, brown mustard aioli, house-pickled red onions, house-pickled Serrano peppers, fried onion.
New Mexico pork chili verde, Zenner's old fashioned frank, queso fresco, cilantro & fried tortilla stips.
Zenner's All Beef Frank pan fried in house beef tallow, layered with Cuban Adobo Roast Pork, Cuban kraut, thin slices of dill pickle, garlic mojo mustard, and crisp potato sticks, all nestled in a fresh Pioneer roll toasted au gratin with Swiss cheese.
Zenners beef frank on a Hawaiian bun with house made mango, pineapple, and red bell pepper salsa, sweet hot mustard and wasabi mayo.
Beef and pork wieners, dates, tamarind sauce, lemon juice, tomato purée, tortilla chips, cilantro.
Beef and pork wieners, pomegranate BBQ sauce, grape jelly, garlic, onions, shallots, parsley.
Beef and pork wieners, honey mustard, lemon, tahini, sheep feta, potatoes, 7 spice, parsley.
Zenner's Chicken caprese sausage on a potato bun with torn burrata, fire-roasted tomatoes, and a basil drizzle.
Zenner's 100% beef frank, caraway kraut, house Russian dressing, shredded Swiss, classic bun.
Smoked mojo pork, Swiss cheese, spicy pickles, mustard, and a whole lotta love.
Pomegranate molasses and harissa glaze, served with a Za'tar yogurt dipping sauce.
Cherry Cola Chipotle BBQ
Smoked wings with honey and Calabrian chili.
Aji Verde Sauce; serrano peppers, fresh cilantro, green onions, garlic, lime juice, and queso fresco!
Whole wing segments are brined then dredged in rice flour & potato starch, fried until golden brown and delicious, then tossed with a spicy peach agrodolce. Served with an apple-jicama slaw.
Marinated wings with local cherry bbq sauce.
SSS Thai Wings (Sticky/Spicy/Sweet) This recipe plays with common hot chili wings ideas yet introduces Thai flavor influences.
Crispy fried chicken wings tossed in a house made Alabama white sauce, topped with green onion served with carrots.
Smoked wings with Seth's signature Hatch chile dry rub served with green chile ranch.
Spicy chipotle-lime sauce, cotija, cilantro, fried corn ribs.
Smoked apple, caraway, Calabrian chili, cider Mostarda dipping sauce.
Chimichurri, garlic, red wine vinegar, red pepper flakes, olive oil, jalapeno, lemon juice, dried oregano, salt, pepper.
House-made BBQ sauce with jalapeño marionberry jam and hot honey. Sweet, hot, and rich, just like its namesake.
Pineapple Reaper Hot Sauce.
Smoked low and slow in our smoker, flash-fried in 100% pure beef tallow, and tossed in our unique house-blend honey buffalo sauce (a custom mix of our house recipe buffalo wing sauce and Mike’s Hot Honey).
Charcoal grilled, yogurt marinated wings, tossed in our signature 4 spice blend infused hot honey, topped with shaved sirene (Bulgarian feta), finished with a sprinkle of Bulgarian savory
Old School Lemon Pepper Dry-Rub
Double-fried gluten-free chicken soaked in spicy Korean inspired Nashville Hot “sauce,” dusted with ample seasoning and served with pickles and white bread.
Smoked and fried whole wings, tossed in fermented habanero peach honey hot sauce glaze!
3 whole wings fried baked with house made spicy Jeow som dipping sauce. (Gluten free)
Our signature dry rub.
Sweet and spicy honey with ginger, and patis (Filipino fish sauce).
Half dozen bone-in wings with a bourbon, peach, and jalapeno glaze, topped with crispy onions.
Fried chicken wings, coated in Northeastern Thai-style sauce, seasoned with roasted rice powder, shallots, green onion and ngao gai.
Our wings are dry marinated in a spice blend that includes coriander, garlic, and cumin so they will be flavorful and crispy. Next they are fried then sautéed in our starfruit-mango-habanero sauce.
Oak smoked wings glazed in a Jim Beam and red Fresno pepper glaze. To be dipped in a charred jalapeño blue cheese dressing. 🌶️
Thai coconut curry glaze, cashews, basil, and sesame seeds.
Apricot sriracha glaze, ginger, sesame seeds and scallions with a Yuzu honey yogurt dipping sauce.
Oak smoked, tallow fried wings slathered in our tangy mango Carolina sauce with a hefty drizzle of Szechuan hot honey, toasted sesame, and scallions.
Whole Draper Valley Wings brined in gi ginger, garlic, salt, chili flakes, peppercorns, sugar, and champagne then baked then chilled. Dusted with corn starch, fried crisp then tossed in a sweet & spicy shoyu, and topped with green onions and toasted sesame seeds. Served with wasabi ranch and carrot
Another year of Wing Week means we’re still serving you with our signature dry rub style!
Maple bourbon, rosemary, and chili flakes.
Hot honey mojo wings combine the citrusy, garlic-forward punch of Cuban mojo with a sweet and spicy hot honey glaze. Three whole chicken wings, oven-roasted on the bone until caramelized and crispy, then drenched in our hot honey garlic + citrus glaze. Served with our avocado cheesy mojo dressing an
Chef’s secret bbq dry rub, Carolina style Freight beer bbq sauce, pickled shishitos, and red onion, crispy hominy.
Al pastor chicken wings, pineapple-guajillo chile sauce, cilantro, cotija, and avocado ranch.
Crispy double-fried wings tossed in a smoky house-made pozole sauce. Made with slow simmered ancho, guajillo, and arbol chiles blended in pork broth with hominy, garlic, and Mexican oregano. Topped with red radish-onion slaw, lime, and cilantro
(gf) thai chili-habanero buffalo sauce, fried shallots, basil.
Toasty coconut breading, fry to perfection, and topped with fiery habanero and pineapple jelly.
Marinated in minced garlic, onions, salt and pepper, oyster sauce, curry powder, fresh Thai chilis, lemon grass, ginger, and cornstarch. Deep fried in vegetable oil. Garnished with sliced green onions. Served with our signature sweet n' sour sauce for dipping sauce. Mild or Hot.
Marinated in fish sauce, garlic, onion, cumin, coriander, and sumac. Rolled in rice and tapioca flour. Yuzu gochugang sauce.
Crispy chicken wings tossed in our house-made Creole sauce, made with fresh epis, garlic, peppers, and a touch of citrus.
Sauce: charred pineapple, lime juice, agave, salt Salsa: roasted Serrano, charred yellow onion, cilantro, lime juice, salt, black pepper
Creole smoked wings: a bold, deeply flavorful, and multi-textured culinary experience that perfectly marries deep Southern smoke with the tangy, vibrant flair of Louisiana and Carolina BBQ traditions. Other sauces available.