"Pasture harkens back to the golden age of Portland’s hyper-local food movement in a way that feels wholly original and new. Chef Kei Ohdera and butcher HJ Schaible source meats and produce from ranchers and farmers based in Oregon, specifically those with a focus on regenerative agriculture. The dishes made from those ingredients, however, stand on their own as some of the city’s best: Lunches consist of sandwiches with rotating house meats, like tender pink pastrami or smoked ham. Visitors can also take home some of the butcher shop’s meats, as well as assorted local jams and spreads." - Rebecca Roland, Brooke Jackson-Glidden, Nathan Williams
