With a talent pool as sharp as a Chef’s knife, innovation is always on the menu in Portland. Pivoting in unexpected ways to create new business opportunities, now, some of Rose City’s most well-known and long-standing culinary kitchens are getting into the market (and curated pantry) game. Arming inspired home-cooks with take-home dishes and seasonally sourced produce through long-standing relationships with local growers, a new era of dining ‘in’ Portland emerges.
Try Coquine market. The market is the brainchild of Chef Katy Millard and Ksandek Podbielski, owners of Coquine, a long-standing epicure favorite in Portland. What started out as a way to help drive revenue for local farmers and purveyors in the early days of the pandemic is now a mainstay neighborhood place. Here find products from nine area farms and pastry counter.
Opened in August 2021, Cooperativa now calls Portland’s Pearl District home. The modern Italian market was a dream of Executive Chef Sarah Schafer, inspired by Florence’s Mercato Centrale and the sense of community it brought to life. Spanning 5,000 square feet, you’ll find curated groceries for nightly cooking and quick snacks like fresh and dried pasta, Italian imports, farm produce, flowers from Coy & Co, Oregon’s only sustainable florist. There also ample outdoor seating if you just can’t wait until you get home.
Montelupo Italian Market celebrated its one-year anniversary in July 2021. Seasoned restauranteur Adam Berger, formerly of Tabla which reigned for 14 years just two blocks from where Montelupo sits now in Northeast Portland, brought his vision of a dual Italian eatery and market to life. Named for the town where Berger learned to make pasta more than 20 years ago, hungry visitors seeking handmade pasta will find an extensive menu including take & bake penne alla vodka and guanciale, sausage ragu and baked fusilli with eggplant. Plus, sweets and house wine to round out the dining experience.
Chef Kyo Koo, a native Oregonian, got his start at the age of 13 cooking for friends making Korean marinated meats and homemade pizza. His culinary prowess has taken him from Los Angeles, Spain and Seattle before settling back in Portland to open and co-own Danwei Canting. Known for their Chinese dumplings, noodles and inventive street-inspired small plates, the menu has expanded to include takeaways like White Rabbit candies, bottles of black vinegar, bags of salted-fermented black beans, fresh bags of wheat noodles, and more Chinese pantry basics.
After closing her fine dining restaurant, Beast, James Beard Award Winner Chef Naomi Pomeroy introduced her newest delectable venture – Ripe Cooperative – in November 2020. With a strong commitment to sustainability and bringing job back into cooking in your own home, this new type of market offers gourmet convenience with a la carte or subscription based multicourse menus and pantry items for takeaway.
For more than sixty years, Amalfi’s has been a staple in Northeast Portland’s dining scene bringing classic Italian comfort food to the table. In fact, one of its claims to fame is that it was one of the first restaurants to bring pizza to the city. Today, Kiauna Floyd takes the helm, curating an unforgettable dining experience and a mercado that’s the chef’s kiss. Grab house-made pastas, pizzas and local delicacies to go.
Settled atop of the Southeast hot spot, Kachka, sits Lavka – a must-stop market and deli featuring Russian imports, house-made spices, sweet treats, and of course their famed dumplings. Chef Bonnie Morales and team have also created an all-day café menu you can grab and go to enjoy at home (or your vacation rental).