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Feast Portland's Night Market: Stalls on Stalls on Stalls of Delicious Food

Held in the courtyard of Portland's historic Ecotrust building, the Night Market is a food festival akin to Southeast Asia's grand bazaars; basically, stall after stall of tasty two-bite dishes and (way more than two-sip) drinks.
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We've already conquered the sandwich and the double dinner, so last night it was time for what's quickly become Feast Portland's most popular event: The Night Market. Held in the courtyard of Portland's historic Ecotrust building, the Night Market is a food festival akin to Southeast Asia's grand bazaars; basically, stall after stall of tasty two-bite dishes and (way more than two-sip) drinks. We got to sample goods from the likes of Pok Pok (PDX, NYC), Franklin Barbecue (Austin), Beast chef Naomi Pomeroy's new bar Expatriate (PDX), and Night + Market (LA). And because we didn't need an umbrella (Feast Miracle! no rain!), we had a free hand to suck down cocktails from Rogue Spirits and Thai iced coffee from Stumptown. Oh, and we had a pretty badass DJ, too. Click through the slideshow above for the recap.

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    The scene at last night's Feast Portland Night Market event.

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    Nong's Khao Man Gai, the popular Portland food cart, served its signature (and only) dish: steamed rice topped with poached chicken.

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    Sour, fermented sausage from LA's Night + Market.

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    The world-famous Franklin Barbecue brisket.

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    Beef noodle soup with pear kimchi, lemon, and sesame from Smallwares in Portland.

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    Noami Pomeroy of Portland's Beast and Expatriate dreamed up a Chinese sausage BLT slider.

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    Grilled beef, pickled pears, and lettuce from Portland's Aviary.

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    Nuestra Cocina brought its taco A-Game with confit pork ribs with tomatillo sauce.

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    Hoi Thawt (broken crepe with mussels) by Pok Pok's Andy Ricker.

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    Chef Floyd Cardoz of NYC's North End Grill served Dungeness crab salad with avocado and cherries.

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    Portland's Bollywood Theater served tomato churumuri.

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    Michael Solomonov of Zahav in Philidelphia's beef basturma with liver mousse, gribenes, and pickled vegetables.

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    Chili cheese curds from Chicago's Antique Taco.

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    Beef tongue and five shades of hay by Chris Cosentino of San Francisco's Incanto.

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    Smoked Chinese sausage, charred onions, and fermented cabbage on a sesame bun by Portland's Departure.

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    Fancy s'mores? We're on board. Caramelized honey seafoam, chcolate, marshmallow, and smoked cocoa salt from Quin in PDX.

Multimedia Editor Matt Duckor writes bonappetit.com’s Consumed column and oversees all digital video production at the magazine. Previously, he was the editor of the Feast, a restaurant and lifestyle website for NBC Universal. ... Read More
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