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"What started as a pop-up has become a combination Mexican-ish restaurant and brewery in Portland’s Kerns neighborhood, a place where chefs John Boisse and Lauren Breneman dry-age kanpachi for carrot-habanero aguachile, top tostadas with avocado mousse and Dungeness crab, or wrap barbacoa in fig leaves for tacos. The beers here are a worthy accompaniment for any dish on the menu."
