Rose City Pasta: Las Vegas-Rasied Chef Moves from Gluten-Free Chicken Tenders to Tagliatelle in Portland | Eater Portland
"Opened May 15 by Chef Daniel Stramm, this choose-your-own-pasta cart emphasizes affordability and customization with a focused menu of shapes like mafaldine and gnocchi Napoletna paired with sauces such as pesto, cacio e pepe, and vodka cream, plus add-ons like pork belly, whipped ricotta, and seasonal vegetables. The cart — a bright white, red, and black structure with latticework and a tall, spiky crown — sits in the Nob Hill pod just past the covered picnic tables, where orders are placed on a tablet at a waist-high wooden stanchion (cash and window orders are still welcome). Ingredients are deliberately sourced from local and reputable suppliers — pork from Carlton Farms, olive oil from Durant, flours from Bob's Red Mill, pickled peppers from Mama Lil's, with plans to use seasonal produce from Sauvie Island’s Douglas farm — and everything is prepared in a compact kitchen where Stramm hand-cuts fresh pasta while juggling cooking, training, and service. Drawing on fine-dining training at Le Cordon Bleu and high-volume experience in kitchens like Tao, Zine, Bacchanal Buffet, and Wolfgang Puck’s Bar & Grill (with additional stints in Seattle and Las Vegas), the operation aims to bring fast-casual consistency to Portland’s food cart scene. The stall operates Wednesday through Sunday from noon to 8 p.m." - Ron Scott
