Minority & Small Business Week
September 26, 2007
Page B I7
Barbecue Chef Invests on Interstate
•’ Í
A «F* .**
Specializing in
smoked meats
and seafood
Ja m e s H arris is a n ativ e
Portlander, having attended Joseph
Lane Elementary and Franklin High
School. He received an associate
degree from Multnomah Junior
College, now part of the University
of Portland, and also attended Port­
land Community College and Port­
land State University. He is the
father of one son, Justin, 24, who is
also in the restaurant industry and
helps out in the family business,
and has aspirations of owning his
own establishment someday.
Jam es’ experience is many. He
has worked for many civic groups
in the public interest over the years,
serving on the Multnomah County
Economic Development Commis­
sion, the Columbia Region Asso­
ciation of Governments (currently
known as METRO) and the Port­
land Planning Commission. He feels
this gives him additional insight
into the needs of the community
and the components of a success­
ful business.
A sa private citizen he has owned
many businesses, including Bon
Vivant Clothing, Broadway Mall
and Deli, Broadway Seafood Res­
taurant and Market and Fremont
Produce and Meats.
In the restaurant field, he has
worked for 30 years in both the
front and back of the house capaci­
ties. He has held management posi­
tions at Red Lion, Shari's and
Marriot, and was the Sous Chef at
the Red Lion. He also has been an
active investor with property and
other holdings.
James combined his knowledge
of business, restaurants, and city
planning when designing his busi­
ness plan and opening his current
endeavor U-Licious Smokehouse
andG rillat4037N . Interstate Ave.
The Interstate Avenue/Over-
look neighborhood is an establ ished
Portland locale with a new light rail
line, a constant influx of new busi­
nesses such as Adidas and Harbor
Freight, and continually rising prop­
erty values.
James uses original American
methods for authentic barbecue,
developed a century ago on the fire
grills of the South and West. All
meats are smoked on site, with many
traditional dishes, like oxtails and
pulled pork, and traditional sides
like beans and rice and collard
greens. Franz breads are used in all
dishes and the restaurant feature
local microbrews and micro sodas.
To start the business, James le­
veraged current investm ents to
raise startup capital. All funds were
provided internally, utilizing no
government aid programs or loans.
He considered many names for
the business, in reference to the
area, such as Interstate Bar and Grill
and Overlook Smokehouse. But
when discussing the ideas with
friend Connie Adams, she sug­
gested that the name be personal
and make you think “delicious”.
ii
LUNCH
dinner
503
DINE IF
493.941■ I
roce
ZI
James Harris, owner o f U-licious Smokehouse and grill, 4037 N. Interstate Ave., specializes in smoked meats and seafood.
James’ father U-licious used to love
tocook breakfast for the family, and
so the name was decided.
This month represents U-licious
second anniversary, and although
he experienced serious illness
shortly after opening, he is estab­
lishing a regular clientele, includ­
ing catering for small and large
events. There is also live music on
Fridays, with a wonderful new se­
lection of wines.
For more information, visit the
U-licious website at freewebs.com/
ulicioussmokehouse/index.htm.
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