Buckman Food Week Guide

Boke Hot Chicken Sando Boke fried chicken dipped in hot and sour gochujang/pickled Serrano sauce, Chinese mustard slaw, and pickles, on a toasted An Xuyen brioche bun.

Fried chicken wings tossed with chili lime sauce thai style with rice powder, shallot, green onion and ngao gai.

Smoked and buttermilk fried chicken drumsticks, served with chipotle ranch.

1. Nashville hot crispy tofu sandwich. It’s a crispy slab of tofu slathered in a cherry bomb hot sauce on a toasted house-made milk bun with a creamy ranch slaw and seasonal pickles. 2. Cacio e pepe crispy tofu sandwich. Crispy slab of tofu crusted with peppercorns in a toasted house-made milk bun with a creamy cacio e pepe sauce.

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...

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...

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.

With pineapple kimchi salsa. The pork tenderloin is marinated in a slurry of toasted chiles, achiote paste, garlic, pineapple and spices then grilled. The meat is stuffed into our handmade “taco-shaped” boa bun and topped with a pineapple kimchi serrano chile slaw

With green chili nacho cheese sauce, pickled jalapeno, pickled onion and cilantro on three sisters blue corn tortilla

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.