Ben & Esther’s Vegan Delicatessen
Vegan restaurant · Vernon
1800 NE Alberta St, Portland, OR 97211
Highlights
Vegan Jewish deli with salt-roasted carrot 'lox' & matzo ball soup
Vegan Jewish deli with salt-roasted carrot 'lox' & matzo ball soup
"In 2023, Ben & Esther’s downsized and closed its original location on Sandy Boulevard as part of a broader contraction among Portland’s Jewish deli–style restaurants." - Janey Wong
"This Alberta vegan bagel shop has accrued a legion of devotees who love the shop’s salty, gnaw-worthy bagels topped with an array of animal-free options. The vegan bagels can come with dairy-free cream cheese or other schmear flavors like honey-almond or lemon-dill, and vegan carrot “lox” or “whitefish” made with hearts of palm. Ben & Esther’s Seattle expansion recently folded, but the San Diego outpost is going strong." - Daniel Barnett
"Veganizing a deli is no small feat, and Ben & Esther’s has done it. The counter-service spot with very limited seating serves classics completely void of meat and/or dairy, be it a reuben on rye or matzoh ball soup. The bagels themselves are great to begin with, and some complicated dupes totally work, like bacon breakfast sandwiches with gooey cheese understudies and a fake egg patty that’s just as springy as the real thing. Some things, however, crash and burn, like liquid smoke-soaked carrot lox that’s just as limp as it is unconvincing. Stick with bagels and schmear or “egg” sandwiches for best results—especially with a black and white cookie on the side." - Aimee Rizzo
"The plant-based Portland Jews still looking to celebrate can find a full spread at Ben & Esther’s, a 100 percent vegan deli. Year-round, Ben & Esther’s offers carrot-based “lox,” latkes, kugel, and more, including baked goods like challah, babka cheesecake, and black-and-whites. Pop by either the Northeast Alberta or Northeast Sandy locations to pick up orders." - Brooke Jackson-Glidden
"As someone who has pitched restaurants to serve more vegan food, it’s cool seeing places do that on their own or in Ben & Esther’s case, pivot to an entirely vegan concept." - Eater Staff
