Homegrown Smoker

"Ownership may have changed, but Homegrown Smoker remains a destination vegan dining. Standbys like the trademark Macno burrito come with smoked soy curls glazed in barbecue sauce, though since Mocking Bird owner Kayla Lamberson took over the restaurant, the menu has expanded to include fun offerings made with her faux poultry — the buffalo “chicken” sandwich is a standout. Vegan burgers, cheesesteaks, and faux barbecue plates are also available, as well as a weekend brunch." - Brooke Jackson-Glidden

"Since taking over vegan institution Homegrown Smoker, the team behind The Mocking Bird combined both concepts under one roof, churning out barbecue plates, crunchwraps, and fried chicken sandwiches at the St. Johns cafe. On the menu, find a barbecue sauce-drenched Beyond burger with smoky bacon, fried onions, and pickles on a pretzel bun; the gentle kick of jalapeño in the patty keeps things interesting. During weekend brunch, keep an eye out for Homegrown Smoker’s breakfast burger special, topped with vegan bacon, melted cheese, and a surprising vegan sunny-side egg. Many of the shop’s creations also appear at The Mocking Bird food cart at BG Food Cartel in Beaverton." - Waz Wu

"The cheery, bright cafe that put vegan barbecue on the map in Portland serves faux meats like smoked tempeh ribs with hush puppies, barbecue beans, and “macnocheeese.” The platter of vegan barbecue meats is always a safe bet, but regulars often opt for sandwiches or burritos with macnocheese and smoked soy curls. Homegrown Smoker also runs limited one-offs, including “crunchwrap Thursdays” where a different crunchwrap is created each week." - Ron Scott

"Homegrown Smoker was a significant part of the vegan scene." - Eater Staff

"Jeff Ridabock opened the vegan barbecue stand Homegrown Smoker with his family, after a career as a chef and meat seller. The concept was a hit, accruing lengthy lines for its smoked soy curls and tempeh ribs; Ridabock went on to open a food cart, then a deli in Goose Hollow and, eventually, a St. Johns restaurant." - Brooke Jackson-Glidden