You could plan a week’s worth of meals on Southeast Division Street, the city’s hottest dining corridor, and still not hit all of the must-try restaurants. But don’t let that stop you from trying. Get your three squares (and some snacks) here:
For a breakfast out of the ordinary, this ‘hood has you covered. First up, Broder on nearby Clinton Street is a sunny little café offering light scrambles in cast-iron skillets, plus Scandinavian specialties such as æbleskivers — crispy golf ball-sized pancake puffs with lingonberry jam — and bords: house-smoked fish, salami and cheese medleys served with hearty walnut bread and seasonal fruit yogurt.
At Little T American Baker, master bread maker Tim Healea has been churning out loaves for years, creating taste-bud-busting sensations like tuna salad on a seven-grain carrot roll, and the molasses cornmeal Anadama bread, which is good enough to eat plain.
Stumptown Coffee Roasters founder Duane Sorenson adds Italian to his repertoire with the Roman-inspired, Pacific Northwest-fueled cuisine of Ava Gene’s, which has garnered rave reviews from food critics and foodies alike.
Nuestra Cocina has been a neighborhood staple for years, thanks to nuanced Mexican cuisine such as authentic albóndigas (meatballs served in a hearty chipotle sauce) and spot-on margaritas. Upscale restaurant Xico (pronounced “chico”), challenges conventions with their sleek take on Mexican, through creative takes on regional preparations and with fresh flavors.
In fairness, Italian food cart Artigiano is an excellent dinner choice in its own right, but its happy-hour small plates and dark chocolate torte with house-made caramel sauce are excellent reasons for a pit stop.
The pies at Lauretta Jean’s, with layer after layer of buttery, crispy crust, routinely lock customers in indecision over what slice to spring for. Rhubarb streusel? Chocolate cream? Apple? You can’t lose.
You’ll face the same dilemma at Salt & Straw, where favorite flavors like sea salt with caramel ribbon share the menu with rotating treats like birthday cake blackberry. The best strategy? Spring for an extra scoop.
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