Love Belizean
Caribbean restaurant · Downtown
1503 SW Broadway, Portland, OR 97201
Highlights
Belizean chicken, coconut rice, habanero sauce, curry soup
Belizean chicken, coconut rice, habanero sauce, curry soup
"The Belizean chicken at this downtown spot is a favorite among Portland State University students, who stop in for plates of saucy chicken thighs, coconut rice, and the restaurant’s unforgettable habanero sauce. On rainy afternoons, it’s best to add on a bowl of coconut curry soup. Vegans can stick around for coconut curry-stewed red beans." - Paolo Bicchieri
"This Belizean restaurant is a favorite among Portland State University students, thanks to the combination of fall-off-the-bone chicken, rice, beans, salad, and habanero hot sauce for $12. Any of the above are available a la carte for about $4, and additional dishes like yellow coconut curry soup are priced in the single digits. It’s hard to think of a better, tastier deal in that part of town." - Katrina Yentch
"This Belizean restaurant is a favorite among Portland State University students, thanks to the combination of fall-off-the-bone chicken, rice, beans, salad, and habanero hot sauce for $12. Any of the above are available a la carte for about $4, and additional dishes like yellow coconut curry are priced in the single digits. It’s hard to think of a better, tastier deal in that part of town." - Katrina Yentch, Eater Staff
"This restaurant serves dishes like yellow-hued coconut curry and stewed red beans, but it’s all about the Belizean chicken: saucy, braised thighs with chiles and onions, though its skin stays surprisingly crispy. It’s well complemented by the shop’s various house-made habanero sauces." - Eater Staff
"The Belizean chicken at this downtown spot is a favorite among Portland State University students, who stop in for plates of saucy chicken thighs, coconut rice, and the restaurant’s unforgettable habanero sauce. On rainy afternoons, it’s best to add on a bowl of coconut curry soup. Vegans can stick around for coconut curry stewed red beans." - Brooke Jackson-Glidden
