You Don’t Have to Put an Egg On It: How Portland Chefs Work Around the Egg Shortage | Eater Portland
"This upscale dive bar runs an egg‑free crisp Caesar built on a base of Vegenaise and offers an egg‑free “egg white” cocktail. Bartenders Jathina Campos and Marguerite Sharpe make a plant‑derived Super Foam from methylcellulose as a raw‑egg‑free froth, saying the process is time‑consuming but worth it because it "doesn’t leave raw egg on their hands during service" and avoids an egg‑scented cocktail experience; Sharpe adds that "Angostura and pineapple naturally provide a bit of foam on their own." The venue has been described as "one of the best bars in America" by Esquire." - Anastasia Sloan
