D-Street Noshery’s Grand Opening

Guess what!?! There’s a new food cart pod on SE Division!

Hey, you didn’t even look up. Your expression hasn’t lifted in the least, and I’m no nurse/personal trainer, but I can tell your pulse didn’t quicken even one little beat. I can’t believe you are so jaded. One would think you have been spoilt living in a city with, by my last informal count, 539,249,247,303 food carts. For shame!

dstnosherypodI do hope you’ll manage to drag your blasé bones out Saturday (tomorrow!) to SE Division & 32nd, between 11am and 10pm, for new D-Street Noshery’s Grand Opening Party, to show your support for this sweet little pod filled with pie holes, pulled pork-stuffed waffle cones, brick oven margherita pies, chicken green chile arepas, fried nutella with plantains, Korean short ribs tacos, and beer. Yes, this pod has a beer truck. And they’re supplying free cider and hot cocoa all day. See, now you look a little bit more festive.

Over the past couple of weeks, I’ve taken a few turns around D-Street Noshery, checking out what everyone’s cooking (and baking, and frying, and pouring), and I’ve compiled a few of my findings into this handy D-Street Noshery primer.



Oregon Soup Works
You might know owner Kevin Bell from this summer, when he plied you with Philadelphia-style frozen fruit ices from the back of his charming Oregon Ice Works truck in Sellwood. Winter is in full force and ices aren’t exactly de rigueur, so Kevin honed his soup-making skills and made a one-word adjustment to his signage and voila, he’s now serving delicious hot made-from-scratch soups and decadent grilled cheese sandwiches, not to mention, fried Nutella with plantains. Stop by for a chat and some hearty three bean chili paired with a classic grilled American cheese and pickles on good ol’ Franz white bread.

Tue-Thu 12-8pm, Fri-Sat 12-9pm, Sun 12-8pm * Facebook * Cash only



Slice Brick Oven Pizza
Regardless of how hefty your appetite is, you’re taken care of at Slice, where you can order a slice, personal pizza, or I’m-super-hungry pizza. Owner Brian Nakamura, aka Chef Nak, is a well-traveled guy–a West Point graduate, he went from eight years in the army to culinary school in Atlanta, then onward to cooking gigs in Chicago and Hawaii until settling here in Portland and opening his own pizza wagon. Perhaps you’re a pepperoni person, maybe you prefer the more la-de-da soppressata (okay, guilty as charged), he’s got both. There’s even a Pizza alla Vodka–chewy housemade crust covered with rounds of fresh mozzarella, Italian sausage, and a creamy vodka sauce. Also on the menu–a daily Chef’s Choice pasta special, Caesar salad, and cans of Rock Star.

Tue-Thu 12-8pm, Fri-Sat 12-9pm, Sun 12-7pm * 360.606.9987 * www.slicebrickovenpizza.com * Visa, MC accepted



Fuego de Lotus
A transplant from NE Alberta’s Area 23 pod, Michael Kennett’s cheerful cart’s principal commodity is the arepa, a traditional Venezuelan corn cake made with white corn masa and fried in sunflower oil, then split and used to sandwich savory fillings like chicken and green chiles, black beans and cabbage salad, crispy fried cod, and my favorite–the rich, slightly sweet ‘n spicy pork belly. For a meal deal, opt for the Revolutionaries Plate–your choice of any arepa on the menu accompanied by black beans, rice, a scoop of lacy cabbage salad, and friend plantains. And on “Arepa Fridays,” get $1 off any arepa–a nice start to the weekend.

Tue-Thu 11am-8pm, Fri-Sat 11am-10pm, Sun 11am-6pm * 503.753.9167 * fuegodelotus.wordpress.com * Visa, MC, Discover accepted



Awesome Cone
There is something pretty awesome about eating pulled pork and slaw from a warm, fresh waffle cone (aka the “Pig Cone”) with a spork (I have always had a crush on the oft-maligned spork), made by a guy named Gus who’s rocking a pretty awesome mustache. Owner Gus Straub is up front about what makes his cones so awesome–a sign by the window clears things up with the following statement: “They’re waffle cones! But instead of boring old ice cream, they’re filled with food! Hot, delicious food!” His savory cone menu includes the Fungus Cone–mushrooms in a rosemary marsala glaze, Chicken and Dumpling Cone, Cajun-style Red Beans and Rice Cone, and Oh Pioneer Cone–wagon wheel pasta tossed with a faux-creamy vegan tomato sauce. If you want to go in face first and do not require the services of your spork, give it to me for my collection, er, I mean, never mind.

Tue-Thu 12-8pm, Fri-Sat 12-10pm * www.awesomecone.com * Cash only



Flying Fish Company
This mobile fish and meat market, the Oregon offshoot of Sandpoint, Idaho’s 31-year-old Flying Fish Co., is a Portland sort of cart–owner Lyf Gildersleeve is staunchly committed to sourcing only the most sustainable fish, meats and eggs from local farmers and ranchers. Step inside his fish truck and check out his selection of flash-frozen halibut and halibut cheeks, bonsaiscallops, salmon, albacore, shrimp, mussels, cod, mahi mahi, and meat–grass-fed top sirloin, filet mignon, tri tip, and free range lamb. There are also cartons of farm fresh eggs from Brenda’s Heirloom Hens in Battle Ground, jars of honey, and grass fed beef jerky, and in the future, Lyf plans to stock buffalo and venison too. Flying Fish Company is also the home of Bonsai, the D-Street Noshery’s furry mascot, who cajoled me into slipping him a tiny taste of Pig Cone. I couldn’t help myself–look at those liquid eyes and lovely manners.

Wed-Sun 12-7pm * 801.699.2579 * web.flyingfishcompany.com



Pie Spot
Tied with Oregon Soup Works for cutest cart, this tiny aqua travel trailer serves up Ashley Ragsdale and Jessica Woods‘ now-famous pie holes–pint-sized pie-lets served all over Portland in the likes of Bunk Sandwiches, Bunk Bar, Pine State Biscuits, Lardo, and Victory Bar. The menu changes seasonally–today’s fluted, flaky-crusted lineup included a bantam brown butter pecan, apple cinnamon crumble, lemon vanilla bean, chocolate hazelnut, and marionberry. For 50 cents extra, you can “cream your pie” with a scoop of whoop, or go a la mode for a dollar. Or, order a chicken or root veggie pie and “pork your pie” by adding bacon. Pie Spot also takes special orders for holiday pies, so “outsource your pie” by calling 503.913.5103.

Sun, Wed, Thu 12-8pm, Fri-Sat 12-10pm * 503.913.5103 * pie-spot.com * Cash only



Captured By Porches
D-Street Noshery’s hoppy ace-in-the-hole, this mobile appendage of St. Helens-based Captured by Porches Brewing Company provides pod patrons and weary Pok Pok diners patiently waiting for a table alike a beery nice refreshments option. Bookending the pod’s large central tented dining area, Dylan Goldsmith and Suzanne Moodhe’s big green beer truck pours brews made with an organic base malt  and local ingredients, which are sold by the pint, growler, and mason jar. Procuring a mason jar of Invasive Species IPA from a Mobile Public Haus in a parking lot-turned-cart pod on SE Division…who’d a thunk it?

Fri-Sat 2-10pm, Sun 1-7pm * 971.207.3742 * www.capturedbyporches.com



Koi Fusion
I think by now we all know who Koi Fusion is, but what is new news is that Portland’s beloved roving purveyor of bulgogi beef tacos and short rib burritos is putting down roots in the D-Street Noshery. While Koi’s third truck has yet to be secured for permanent placement, owner Bo Kwon and the Koi team will represent at the Grand Opening party on Saturday, so step up for your Seoul sliders and Kimchi quesadillas.

koifusionpdx.com * Credit cards accepted


Herb’s Mac ‘n Cheese
This pod member wasn’t onsite yet as of yesterday, but word has it they’re planning a stylishly late entrance and will be on site Saturday.


The D-Street Noshery is located at 3221 SE Division Street, directly across the street from Pok Pok.