Dirty Lettuce

"Alkebulan Moroski is exacting with the meat-free proteins at their vegan restaurant, Dirty Lettuce: The chef goes down to the very foundations of the protein structure, mimicking the balance of fat and muscle that gives chicken its juiciness or pork ribs that “fall off the bone” quality. But at the core of Dirty Lettuce is an allegiance to the true Southern classics, be it a Cajun mac and cheese that boggles the mind with its faux sausage, or a fried “chicken” with a crackly skin indistinguishable from the real thing. The mission is to make vegan comfort food that feels true to the original, in an effort to get people more interested in eating less meat — non-judgmental, but intent on excellence. And trust us: Eating those gravy-topped mashed potatoes won’t feel like any sort of sacrifice, even without the dairy." - Eater Staff

"Few culinary traditions are so deeply connected to animal proteins as soul food is to pork, chicken, shrimp, and catfish. Some might ask: is vegan soul food even possible? Dirty Lettuce proves the doubters more than wrong, with a dazzling selection of seitan ribs and fried chicken, konjac root shrimp, and sides that highlight the rich vegetable-forward side of soul food, including collards, mashed potatoes, and cauliflower. Carnivores might not find the same exact mouthfeel, but the taste and care that chef Alkebulan Moroski puts into every creation will have many returning for seconds." - Ron Scott, Nathan Williams, Eater Staff

"Few culinary traditions are so deeply connected to animal proteins as soul food is to pork, chicken, shrimp, and catfish. Some might ask: is vegan soul food even possible? Dirty Lettuce proves the doubters more than wrong, with a dazzling selection of seitan ribs and fried chicken, konjac root shrimp, and sides that highlight the rich vegetable-forward side of soul food, including collards, mashed potatoes, and cauliflower. Carnivores might not find the same exact mouthfeel, but the taste and care that chef Alkebulan Moroski puts into every creation will have many returning for seconds." - Ron Scott, Nathan Williams

"Alkebulan Moroski is exacting with the meat-free proteins at their vegan restaurant, Dirty Lettuce: The chef goes down to the very foundations of the protein structure, mimicking the balance of fat and muscle that gives chicken its juiciness or pork ribs that “fall off the bone” quality. But at the core of Dirty Lettuce is an allegiance to the true Southern classics, be it a Cajun mac and cheese that boggles the mind with its faux sausage, or a fried “chicken” with a crackly skin indistinguishable from the real thing. The mission is to make vegan comfort food that feels true to the original, in an effort to get people more interested in eating less meat — non-judgmental, but intent on excellence. And trust us: Eating those gravy-topped mashed potatoes won’t feel like any sort of sacrifice, even without the dairy." - Eater Staff

"Dirty Lettuce, Portland’s all-vegan Cajun and Creole spot, serves fried chicken, barbecue ribs, and even catfish made from house-made seitan. Vegans craving meat-free Southern plates accompanied by fried okra and mini cornbread muffins can order online for pickup from 4 to 8 p.m. on Thursday and Friday and noon to 8 p.m. on Saturday and Sunday." - Waz Wu