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Magna adds lunch, Nimblefish goes casual and more Portland restaurant news for February 2024
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Fans Flock to Grind Wit Tryz for Ono Chicken and Poke Nachos. Is It Worth the Wait?
The lines at the Hawaiian food destination snake down the block.
By
Jordan Michelman
2/26/2021 at 12:30am
The tangy-sweet ono chicken is the most popular plate at Grind Wit Tryz.
Stop me if youâve heard this one before: a humble Portland food cart builds up a dedicated fan base, harnessing the power of social media and community engagement into a busy small business, then making the move to open a brick-and-mortar restaurant. Itâs a familiar refrain for Portland diners, but youâd be hard-pressed to find a version of the tale more rocket-fueled than Grind Wit Tryz.Â
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Where to Get Food in Portland This Week Hot Plates, coming through! Gumba (Chris Nesseth)
1733 NE Alberta St., 503-975-5951, gumba-pdx.com. 4:30-8 pm Wednesday, 4:30-8:30 pm Thursday-Monday. As a food cart, Gumba punched above its weight, serving fresh pastas, handmade burrata and ambitious snacks that made you want to linger at an outdoor table. Now it s a brick-and-mortar in a time of takeout only but you ll still want to break out the candles, placemats and cloth napkins once you get the food home: No meal provides more of a this feels like we are in a restaurant frisson than Gumba s beet, cabbage and endive salad, pappardelle with braised beef sugo, pan-roasted steelhead trout, and eggplant olive oil cake.
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Tryzen Patricio’s Hawaiian Cooking Has Gone From a Dorm Room to a Cart to a Restaurant and the Lines Keep Getting Longer GrindWitTryz was a near-instant sensation, its crowds and wait times harking back to the early days of Salt & Straw or Apizza Scholls, and even more so after COVID-19. HANG LOOSE: GrindWitTryz owners Tryzen Patricio (left)and Candace Lacuesta. (Mick Hangland- Skill) Updated December 16, 2020 In 2015, Tryzen Patricio moved from Hawaii to Portland to attend Concordia University, where he also cooked the food he missed from home right in his dorm room, selling it to friends and other island transplants via word of mouth and Facebook. Among his memories from those days is going to the Bunk location on Northeast Alberta for sandwiches in between classes and telling one of his professors he d
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