Erica's soul food

"In a sunny yellow cart in Southeast Portland, next to a restaurant worker hangout, Erica Montgomery tosses wings in maple barbecue sauce while peanuts boil on the stove. Montgomery caught the attention of greater Portland thanks to her Atlanta-style hot lemon pepper wings: One bite into a crispy-but-saucy wing induces a tangy pop of acid, blended with a gentle-but-present heat that coats the mouth. The menu rotates consistently, exploring the nuances of soul food —  one week, the chef may braise venison until ultra-tender to serve with fluffy cornbread; another, she may top sweet potato waffles with hot fried chicken or pair shrimp and grits with gouda and roasted tomatoes. Wings are a must, no matter what." - Eater Staff

"This bright yellow cart is now posted up at union hangout Worker’s Tap, slinging blackened catfish and boiled peanuts to those lingering on the back patio. Many visit the cart for Erica’s chicken or vegan soy protein wings, tossed in sauces ranging from peach sriracha to the ATL — Atlanta-style chicken wings in a saucy lemon-pepper glaze. All of the wings are fantastic, but an alternate move here is to go for the maple hot fried chicken on a sweet potato waffle, or the phenomenal shrimp and grits. Be sure to check the Instagram account before heading over, in case of an unexpected closure." - Ron Scott, Nathan Williams, Eater Staff

"Erica Montgomery has parked her bright-yellow soul food cart at various spots around the city, but its latest location — next to labor movement hotspot Worker’s Tap — feels like the ideal landing pad. Here, Montgomery tosses her vegan or traditional chicken wings in a roster of knockout sauces, including a tangy ATL hot lemon pepper; for something more like a meal, the cart’s shrimp and grits balance the acidity of roasted tomato with creamy gouda." - Nick Woo, Janey Wong

"This bright yellow cart is now posted up at union hangout Worker’s Tap, slinging blackened catfish and boiled peanuts to those lingering on the back patio. Many visit the cart for her chicken or vegan soy protein wings, tossed in sauces ranging from peach sriracha to the ATL — Atlanta-style chicken wings in a saucy lemon-pepper glaze. All of the wings are fantastic, but an alternate move here is to go for the maple hot fried chicken on a sweet potato waffle, or the phenomenal shrimp and grits. Be sure to check the Instagram account before heading over, in case of an unexpected closure." - Ron Scott, Nathan Williams

"In a sunny yellow cart in Southeast Portland, next to a restaurant worker hangout, Erica Montgomery tosses wings in maple barbecue sauce while peanuts boil on the stove. Montgomery caught the attention of greater Portland thanks to her Atlanta-style hot lemon pepper wings: One bite into a crispy-but-saucy wing induces a tangy pop of acid, blended with a gentle-but-present heat that coats the mouth. The menu rotates consistently, exploring the nuances of soul food —  one week, the chef may braise venison until ultra-tender to serve with fluffy cornbread; another, she may top sweet potato waffles with hot fried chicken or pair shrimp and grits with gouda and roasted tomatoes. Wings are a must, no matter what." - Eater Staff