Grassa

"Grassa will bring its renowned wood-fired pizzas made with 70-year-old sourdough starter to PDX's new main terminal." - Brooke Jackson-Glidden

"At any of its three locations around Portland, Grassa draws you in with its refined modern aesthetic, eclectic background music played from old vinyl, and the irresistible smell of pasta that’s made fresh daily. Every one of the local chain’s Italian pasta dishes are delicious, but mac and cheese lovers will instantly gravitate to the pork belly mac and cheese. Made with shell-shaped conchiglie pasta and a secret white cheese blend, owner and chef Rick Gencarelli adds jalapenos, red onions, and cornbread crumbs for some spice and texture alongside the silky cheese. Then, cubes of tender barbecue pork belly land on top, adding salt and smoky barbecue flavor to the mix. It’s like the adult version of Kraft Mac with cut-up hotdogs, but so, so much better." - Zoe Baillargeon

"Popular local chain Grassa’s mac and cheese combines smokiness, heat, and cheesiness expertly.  Grassa’s mac and cheese is cooked on a stovetop with a béchamel sauce and a mixture of Tillamook cheddar and parmesan cheese, finished with barbecue glazed pork belly — the belly provides a fatty juxtaposition to the crispy sautéed red onions, jalapenos, toasted bread crumbs, and scallions." - Maya MacEvoy