Epif

"This vegan South American “Pisco bar” is about so much more than brandy. Visitors can enjoy one of several different nonalcoholic cocktail options here all for $10 or under. Some options play with spices or botanicals to help cut through the juicy sweetness, like the Bee’s Bonnet, with chamomile tea, coconut milk, and lavender bitters. The Tropic Tonic is a smart option for those who love a tiki bar, combining ginger beer with pineapple and lime." - Emily Venezky, Janelle Lassalle, Thom Hilton

"Built around a giant tree limb, Epif offers a vegan twist on traditionally meat- and seafood-heavy South American fare. Pepe Arancibia slings small plates like baked empanadas with house ají verde salsa, pimentones rellenos (stuffed pickled sweet peppers), and sopaipillas, fried pumpkin bread drizzled with apple juice-based vegan apple honey. The bar program focuses on infused pisco cocktails, but also includes thoughtfully balanced mocktails, like the pineapple-ginger-lime Tropic Topic. The warm, intimate dining room — accented with repurposed materials, an antique front door from Peru, and a colorful mural depicting a magical llama — makes for an excellent date night spot on 28th Avenue’s restaurant row." - Waz Wu

"After operating a restaurant in Chile for six years, Epif owners Nicolle Dirks and Jose “Pepe” Arancibia moved to Portland to transform normally meat-centric South American dishes into vegan marvels. Dill polenta cakes arrive with tamarind tempeh, while fried pumpkin sopaipillas get a touch of sweetness from vegan honey. While the swank dining area is inviting, the narrow bar will treat fans of pisco to the largest selection in the city, as well as a wide array of cocktails." - Thom Hilton, Nick Woo

"Nicolle Dirks owns the Portland, Oregon, restaurant Epif with her husband, chef Pepe Arancibia. It’s a five-year-old, full-service vegan restaurant that serves food inspired by the Andes region of South America." - Kristen Hawley

"Vegan South American pisco bar Epif is offering a three course holiday meal for $36 per person. Available for takeout on December 24 and December 31, the menu starts with a cabbage slaw tossed in pumpkin vinaigrette, before moving on to a creamy cauliflower soup, then finishing with polenta, tempeh, and roasted beets layered with mushroom sage cream and red pepper sauce. Wine and desserts may be purchased separately. To order, email info@epifpdx.com." - Waz Wu