Vegan Offerings Across Portland (79)
1/3 lb seasoned Pacific NW 100% beef patty topped with mango-citrus slaw, pepper jack cheese, crispy fried jalapeños, a mango BBQ drizzle, mango sauce, house sauce, and onion.
Crispy chik’n patty topped with house-made Nashville fire seasoning, grilled jalapeños, pepper jack cheese, and crispy onion rings. Served on a butter toasted pretzel bun with Memphis sweet BBQ sauce and organic lettuce and tomato.
Impossible patty, deviled "pork", tomato, red onion, pickled banana peppers, and curry leaf ranch.
What’s on that burger, Watson The Burger?! The answer’s between the buns. Come on down to Watson Ave. and find out…(it’s a smash patty stacked with melty Monterey jack, avocado, cucumber, lettuce, onion, bacon aioli, and pepper chutney!) See you soon!
Crispy chik’n patty topped with house-made Nashville fire seasoning, grilled jalapeños, pepper jack cheese, and crispy onion rings. Served on a butter toasted pretzel bun with Memphis sweet BBQ sauce and organic lettuce and tomato.
This sweet and salty burger has sungold tomato jam, two smash patties with pepper jack cheese, crispy bacon, shredded iceberg, and basil aioli nestled between a Portland French bun.
Seasoned beef/pork patty, fresh cucumber, pickled cabbage slaw, red pepper yogurt sauce, on an herbed sesame bun.
Mustard-based Oklahoma onion burger, American cheese, crushed Zapp's Voodoo Chips, pickles, burger sauce, on a Franz bun.
Brioche bun, pear slice, blue cheese crumble, arugula, fig jam, beef patty.
Crispy chik’n patty topped with house-made Nashville fire seasoning, grilled jalapeños, pepper jack cheese, and crispy onion rings. Served on a butter toasted pretzel bun with Memphis sweet BBQ sauce and organic lettuce and tomato.
Two buttery brioche slider buns stacked with juicy beef, pork, and shrimp patties, with finely shredded cabbage, fresh green onions, creamy Kewpie mayo, crispy wonton strips, and finished with a drizzle of our signature housemade lemongrass chili oil.
Black bean patty, cashew nacho cheeze, pickled jalapeños, Portland Fresh salsa, shredded lettuce, Oh yeah...A HOMEMADE BUN
Crispy breaded chicken patty, house BBQ sauce, house-marinated tempeh bacon, a slice of cheese, pickles, crispy fried onions, and vegenaise on a sesame seed bun.
House-made blackberry BBQ sauce, pepper jack cheese, kettle chips, and shredded lettuce.
Blackened 4 oz ground chuck burger with bloody Mary ketchup, celery root slaw, and a skewer loaded with our house pickled vegetables.
Dine In | Take Out | Doordash | GrubHub | Uber EatsTraditional Chinese dumplings, handmade fresh every day. Pan-fried dumplings, ShuMai, and soup dumplings with pork, chicken, vegetarian, and vegan options.
Nepali Kathmandu style aromatic, flavourful momo (dumplings) with chicken or vegan options dipped in protein rich, hearty soup made with nine types of beans
Nepali Kathmandu style aromatic, flavourful momo (dumplings) with chicken or vegan options dipped in protein rich, hearty soup made with nine types of beans.
A crispy fried vegan chicken patty piled onto a soft pub bun with fresh lettuce and tomato, then smothered in our rich, creamy garlic shiitake parmesan sauce. Savory, saucy, crispy, and just messy enough—in all the right ways.
Vegan buffalo fried chicken caesar hoagie. Made with fried chicken tossed in buffalo sauce, fresh chopped lettuce, house made caesar dressing, shredded parmesan on a toasted dos hermanos semolina roll.
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.
All the delicious goodness of a lasagna in nacho form. We swap tortilla chips for deep fried fresh lasagna sheets, then layer them with rich Ota tofu ragù, creamy béchamel, and a finishing touch of hazelnut parm. Familiar, comforting, and just a little unexpected.
Nepal meets Latin
Mozzarella-cheddar blend, yellow curry chicken, jalapeño, pickled carrot & daikon, cilantro, sweet chili mayo
We got tiny little slices of pizza on top of a big ol' slice of pizza.
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.
Cibo’s rustic, fresh approach shines in this vibrant farro salad. Built around this nutty ancient grain, it’s tossed with finely chopped cucumbers, peppers, red onion, fresh herbs, and dressed with Seka Hills Arbequina olive oil for a simple, flavorful finish. Extra bonus: This salad is vegan, and is available in the restaurant now for $14.
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.
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.
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.
Fried Spamm, egg, melted provolone cheese, Creole mustard, on a toasted pretzel bun. 100% Secretly Vegan
Jamaican jerk jackfruit, black bean spread, house-made Mojo Sauce.
Sliced white bread, turkey, provolone and cheddar cheese, avocado, tomato, green pepper, onion, lettuce, mayo, vinegar and spices.
Pesto curls, artichoke aioli & roasted pepper coulis, arugula, red onion and pepperoncini on a 6 inch hoagie.
Bacon, whipped goat cheese, pickled strawberries, arugula, and a basil vinaigrette on a crispy waffle with maple butter.
Mojo-marinated jackfruit, our own grilled "hamn", melted cheese, pickles, yellow mustard and a roasted garlic aioli, grilled together inside a pressed baguette.
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.
House-made grilled Pastramo, melted cheese, Smokey & sweet thousand island dressing, apple shreds and caraway infused Sauerkraut, stacked on a toasted dark rye roll.
Putacos are here the taco had its moment… now it’s the pupusa’s turn. Our famous cheese pupusas folded taco-style and loaded with your choice of juicy carne asada, delicious crispy pork, or fresh veggie goodness. Vegan options available too because everybody deserves happiness. Then we top it all off with our smoky charred molcajete salsa that brings the perfect amount of fire, flavor, and drama.crispy. Cheesy. Saucy. Messy in the best way possible.
Putacos are here the taco had its moment… now it’s the pupusa’s turn. Our famous cheese pupusas folded taco-style and loaded with your choice of juicy carne asada, delicious crispy pork, or fresh veggie goodness. Vegan options available too because everybody deserves happiness. Then we top it all off with our smoky charred molcajete salsa that brings the perfect amount of fire, flavor, and drama.crispy. Cheesy. Saucy. Messy in the best way possible.
Marinated soy curl asada and grilled onions topped with a chipotle tepin salsa roja and fresh cilantro. (closed tuesday’s)
Battered avocado taco with strawberry-gochujang crema on a housemade tortilla using three sisters nixtamalized masa. Topped with a radish salad.
Smoked tofu and mushrooms, lettuce, tomatoes, onions, and topped with vegan queso.
House ranch, yellow mustard, pepperoncini, shallot, olive oil, red wine vinegar, black pepper, and crushed potato chips.
Vegan dogs in a curry spiced batter, with curry ketchup dipping sauce.
Whipped green onion cream cheese, brown mustard aioli, house-pickled red onions, house-pickled Serrano peppers, fried onion.
A bacon-wrapped Zenner's old fashioned frank with diced onions, tomatoes, and zucchini (trust us). Topped with house-made mustard and garlic-poppy shake.
Smoked vegan wings seasoned with a garlic-herb rub, then tossed in your choice of Creamy Lion’s Mane Buffalo or Reishi Pineapple BBQ sauce.
A sweet and tangy mix between barbecue sauce and sweet-and-sour sauce, garnished with fried shallots.
Chimichurri, garlic, red wine vinegar, red pepper flakes, olive oil, jalapeno, lemon juice, dried oregano, salt, pepper.
Old School Lemon Pepper Dry-Rub
Pineapple, garlic, birds eye peppers, soy sauce, and rice wine vinegar.
A balance of fresh strawberries, scorpion peppers, brown sugar and honey sauce. Garnished with fresh bee pollen.