APRIL 4, 2008 JUStOUt
Hold the Bologna
here are few edible items more univer­
sal and variant across all continents
than that of the formidable sandwich.
A simple idea: two slices of bread and
a plethora of goodness in between. Here
are three spreads with bread cred.
.
Kenny fr Zuke's Delicatessen
1038 S.W. Stark St., 5O3-222-DEL1,
www. kennyandzukes. com
This airy Jewish market is like a beacon of
delight in the middle of dreary downtown. An
open kitchen produces the city’s finest Reuben
with house-cured and -smoked pastrami. Chatter
loudly, produce wild’hand gestures and sip on one
of the multitude of fine bottled bevies, including
a mammoth international soda selection. Survey
Stark whilst whittling away at an intimidating
double-decker of corned beef and roasted turkey
that dwarfs the traditional club’wich. Add to that
pickled beef tongue, potato knishes, latkes and
noodle kugels and you’ve got yerself a full-blown
feast fit for a hero.
Best Baguette
8308 S.E. Powell Blvd., 503788-3098
If you haven’t had a chance to sink your teeth
into a French-inspired Vietnamese classic hoagie
sandwich, banh mi, you don’t know what you’re
missing. Usually found pre-made and wrapped in
cellophane at Asian markets, Vietnamese sand­
wiches are starting to pop up in shops dedicated to
fresher, more diverse and more authentic versions
of the meat torpedo. At Best Baguette you’ll find
the city’s freshest, most crisp and fluffy baguettes
spread open and stuffed to the brim with any com­
bination of meats and garnish. Get the house stan­
dard and walk away with a warm foot-long full of
liver pâté, headcheese, ham and Southeast Asian
bologna (for lack of a better term). Garnished
with pickled daikon and carrots, cilantro and sliv­
ers of jalapenos, it is by far the best deal at a paltry
$2.65. Now that’s what 1 call a happy meal.
Valentine's
232 S.W. Ankeny St., 503-248-1600
This hole-in-the-wall bar offers sweet refuge
from the rowdy, beer-guzzling goofs who infiltrate
downtown every Saturday (or Tuesday, Wednesday
and Thursday) night. Sporting a lovely upstairs
fit for cuddling and mingling and a pretty sweet
retro-style bar, this late-night eatery has the digs,
the DJ and the dish. Get a sampling of its fare for
coffee lounge
$9: Toasted sourdough accompanies any three
smatterings of stuffing for a sort of build-your-own
sandwich. The egg salad with blue cheese and
• Stumptown Coffee
• Handcrafted Pastries
bacon is devilishly delish; the meathalls in mari­
nara are plump, juicy and savory; and the brie
(Vegan and Traditional Pastries
made by Neighborhood Bakers)
with homemade onion relish is outstanding.
Paired with a perfectly shaken martini or a gob­
let of Stella Artois and we ain’t eatin’ Grandma’s
hoagies anymore. ©
J enny N guyen is dodging hail, snow and ram this spring
to bring food fodder for your brain. Thank her by
writing to epiqueerean@comcast.net. She'll eat it up.
• Toasted Bagels with Spreads
8338 N. LomuaRÒ
Mon-Sat 7am-7pm I Sunday 8am-5pm
503-247-1066
17I0AN Killingsworth
503.473.8616
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