Hawthorne Asylum is a lively Portland food cart pod with 20+ diverse carts, cozy fire pits, heated covered seating, and a bar with 40 taps.
"Hawthorne Asylum’s huge central fire pit is as eye-catching as it is warm. Cart patrons can often be found packed elbow-to-elbow around the communal fire on busier nights, providing even Portland introverts an easy excuse to make conversation with a stranger. Other covered areas feature robust heat lamps. At latest count, 21 carts make the Asylum their home, including creative Korean comfort food Mukja, longtime Slavic food favorite Pelmeni Pelmeni, and the eclectic Thai Me Burger — featuring, yes, burgers, but also a terrific pho on winter nights." - Nathan Williams
"This new project from former XLB sous chef Mike Bautista and Xrysto Castillo will sling Filipinx meets American fast food, which they describe as “a love letter to the in-between; a nod to our parents’ recipes as well as the fast food we begged them to buy us.” Think: longganisa burgers and poutine with adobo gravy." - Janey Wong
"Some food cart owners at the Hawthorne Asylum pod are not happy with management, according to a new story from Willamette Week: Nine current and former tenants of the pod who spoke with reporter Sophie Peel have described issues with overflowing dumpsters, rodents, and unkempt restrooms (featuring human waste smeared on the floors, according to Willamette Week’s story). Ownership at Hawthorne Asylum told WW that the claims from tenants were exaggerated." - Brooke Jackson-Glidden
"One of the city’s many food cart pods, Hawthorne Asylum distinguishes itself as a destination with its bustling enclosed space, large fire pit, and plethora of dining options from more than 20 food carts. But later this year, the pod will be adding the tentatively named Asylum Spirits Pub, a new full-service bar in the back of the pod with 40 taps, covered seating, and plenty of spirits and cocktails." - Alex Frane
"Instead of food carts simply permeating any city block, more land owners outside of Portland’s downtown were seeing the actual development of a pod as a business opportunity." - Brooke Jackson-Glidden
