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Photo courtesy of The Waiting Room

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The Resy Guide to Where Chefs Get Takeout in Portland

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It’s safe to say that the pandemic’s forced all of us to up our at-home dining game. Whether you’ve mastered sourdough or hardboiled eggs (7 ½ min in this household), we’ve all improved in some capacity. Still, there are some things that you simply cannot replicate at home.

So here you have it, a guide to the takeout places that a host of Resy chefs and operators have patronized, some over the years, others over the past few months. Because takeout remains one of the best ways to support the restaurants you love. And it certainly beats doing the dishes, too.

Scottie’s Pizza Parlor

  • Hosford-Abernethy
  • Pizza
  • $

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Teo Bun Bo Hue

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Jade District

Teo Bun Bo Hue (8220 SE Harrison St), a Jade District stalwart that has perfected (and only offers) three kinds of Vietnamese noodle soup.

Who Goes There: Maya Lovelace, chef and owner at Mae and Yonder, her deeply personal tributes to Southern foodways.
What She Gets: The bun bo hue, a spicy lemongrass beef noodle soup, and Lovelace’s favorite soup in town.

Enat Kitchen

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Humboldt

Enat Kitchen (300 N Killingsworth St.), a Humboldt destination for soulful Ethiopian fare.
Who Goes There: Mae and Yonder’s Maya Lovelace and Jessie Aron of Malka.
What They Get: Lovelace likes any of the stews and kitfo — minced rare beef seasoned with butter and spices, and served with fresh ayb cheese and stewed collard greens. Meanwhile, Aron veers towards the key wot (a stew cooked with onion, berbere sauce, and other spices) or the vegetarian combo with red and yellow lentils, atkilt (Ethiopian cabbage), stewed greens, and a salad.
Maya’s Pro Tip: “There is nothing more satisfying than ripping off sheets of fluffy, tangy injera (fermented Ethiopian flatbread) and scooping up a little bit of every component to enjoy together.”

Scottie’s Pizza Parlor

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Hosford-Abernethy

Scottie’s Pizza Parlor (2128 SE Division St.), where the naturally-leavened pies come out crisp, light, and airy.
Who Goes There: Mae and Yonder’s Maya Lovelace and G-Love’s Garrett Benedict.
What They Get: Both agree that the Defino pizza — a riff on New York’s classic grandma pie — is where it’s at. “It’s one of the best pizzas I have ever had,” says Benedict.
Maya’s Pro Tip: “I like to get it without extra toppings, just loaded up with their delicious sauce and cheese and lots of fresh basil,” she says. “Scott [Rivera, Scottie’s chef and owner] grew up in Brooklyn and he knows what’s up.

Nam Pa

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Sellwood-Moreland

Nam Pa (1122 SE Tacoma St.), a Hmong food cart where the dishes gleam with fish sauce (or “nam pa” in the Hmong dialect).
Who Goes There: Greg Denton and Gabrielle Quiñónez Denton, the James Beard Award-winning chefs and owners behind Ox Restaurant and Bistro Agnes.
What They Get: The spiced rice paper chips, grilled pork, stuffed chicken wings, spring rolls, and curry.

The Waiting Room

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Northwest 23rd District

The Waiting Room (2327 NW Kearney St.), a Southern comfort food restaurant where Louisiana classics are reimagined through a local lens.
Who Goes There: Greg Denton and Gabrielle Quiñónez Denton of Ox Restaurant and Bistro Agnes.
What They Get: The fried chicken sandwich biscuit.
Greg and Gabrielle’s Pro Tip: “Be prepared for a food coma; their portions are quite generous.”

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Lazy Susan

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Montavilla

Lazy Susan (7937 SE Stark St.), a Montavilla charcoal grill restaurant led by a crew of Portland industry vets.
Who Goes There: Ox Restaurant’s Greg Denton and Gabrielle Quiñónez Denton and Bullard’s Doug Adams.
What They Get: The brunch boxes. “Their rotating brunch boxes are always loaded with things that fill me with nostalgia of when restaurants were open for dine-in service and creativity reigned in our city,” says Adams.
Doug’s Pro Tip: “The beef fat fried, fast-food style hash browns are an instant Portland classic,” he says. “Do not sleep on the cocktails!”

Gado Gado

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Hollywood

Gado Gado (1801 NE Cesar Chavez), a delicious hodgepodge of Indonesian and Southeast Asian flavors.
Who Goes There: Doug Adams, chef at Bullard, a Texas-meets-Oregon restaurant anchored by a wood-fired smoker.
What He Gets: The roti, dumplings, and fresh spicy salads

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Grano

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Oregon City

Grano (1500 Washington St.), a hidden gem of a bakery tucked away in Oregon City.
Who Goes There: Doug Adams of Bullard.
What He Gets: The pimento cheese bialy (“Worth a trip from anywhere in town,” says Adams) and olive country loaf.
Adam’s Pro Tip: “Make sure to check their website for their pizza nights — they’re among the best in the city.”

Bete-Lukas

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Richmond

Bete-Lukas (2504 SE 50th Ave.), a decade-old Richmond stalwart serving Ethiopian cuisine.
Who Goes There: Peter Cho and Sun Young Park, chef and owners at Han Oak, a critically-acclaimed modern Korean restaurant in NE Portland.
What They Get: The Zilzil tibs and vegetable samosas.

MeKha

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SE Portland

MeKha (6846 NE Sandy Blvd.), an Asian kitchen specialized in Vietnamese and Cambodian noodles and grilled meats.

Who Goes There: Peter Cho and Sun Young Park of Han Oak.
What They Get: The pho, bun bo hue, and turmeric noodles.

Noah Halal

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Creston-Kenilworth

Noah Halal (900-936 SW Washington St.), a halal food truck on Powell dishing gyros and shawarma.

Who Goes There: Mariah Pisha-Duffly, chef and owner at Gado Gado, a riveting Indonesian restaurant.
What She Gets: The lamb wrap.
Mariah’s Pro Tip: “Don’t forget the garlic and hot sauces!”

Hà VL

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Jade District

Hà VL (2738 SE 82nd Ave.) Portland’s famed hole-in-the-wall at Wing Ming Market Centre serving up some of the best Vietnamese noodle soups in town. “Tom [Pisha-Duffly’s husband and co-chef and owner at Gado Gado] and I often joke around that we moved to Portland because we loved Hà VL so much after visiting,” she says.
Who Goes There: Mariah Pisha-Duffly of Gado Gado.
What She Gets: The turmeric noodles (served on Sundays) and the snail noodle soup.

Afuri

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SW Portland

Afuri (50 SW 3rd Ave.), a Tokyo-based ramen and dumplings hangout in SE Portland.
Who Goes There: Garrett Benedict, chef and owner at G-Love, a “reverse steakhouse” where the vegetables shine.
What He Gets: The tonkotsu ramen.

La Morenita

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Hawthorne

La Morenita, a food truck on SE Hawthorne doling out tacos, burritos, and the like.
Who Goes There: Jessie Aron, chef and owner at Malka, a riveting restaurant that mixes and matches cuisines from all over the globe.
What She Gets: The fajita burrito with al pastor, chorizo y papas tacos with all the salsas, and the chile relleno burrito.

Rose VL Deli

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SE Portland

Rose VL Deli (6424 SE Powell Blvd.), Vietnamese noodle shop superstar Hà VL’s sister location.

Who Goes There: Jessie Aron of Malka.
What She Gets: The curry chicken, peppery pork ball noodle soup, tofu salad rolls, and the Vietnamese iced coffee.

Yama Sushi & Sake Bar

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NW Portland

Yama Sushi & Sake Bar (926 NW 10th Ave.), a Japanese restaurant in SE Portland known for its quality sushi and creative maki rolls.
Who Goes There: Vitaly Paley, chef and owner at his emblematic Franco-Russian Nob Hill restaurant, Paley’s Place Bistro & Bar.
What He Gets: The salmon tasting.
Vitaly’s Pro Tip: “I’m a sucker for super premium sake, and they have a really amazing namazake [a raw unpasteurized sake].”

Taste of Sichuan

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Beaverton

Taste of Sichuan (16261 NW Cornell Rd.), Beaverton’s go-to for Sichuan specialties and Chinese takeout.
Who Goes There: Vitaly Paley of Paley’s Place Bistro & Bar.
What He Gets: General Tso’s chicken, orange chicken, hot and sour soup, and the handmade potstickers.

XLB

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Boise

XLB, or no-fuss Chinese comfort food with two locations.
Who Goes There: Vitaly Paley of Paley’s Place Bistro & Bar.
What He Gets: The dumplings, pork buns, and five-spice popcorn chicken.

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