Mirisata
Sri Lankan restaurant · Buckman ·
Worker-owned vegan Sri Lankan restaurant with curries and brunch
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Worker-owned vegan Sri Lankan restaurant with curries and brunch
"Collectively owned by its employees, this vegan pop-up turned restaurant on Belmont made a splash in Portland with Sri Lankan plates and street eats, including spicy pigeon pea fritters and curried jackfruit potato croquettes. Available as a plate or family-style meal, the rice and curry plate, with ever changing sides and relishes like deviled potatoes and coconut sambol, is the heart of Mirisata’s menu. The stuffed route are always a hit, especially the ones including NoPo’s “Pizza Creature” melty cashew cheese. The restaurant also serves Sri Lankan Chinese dishes, like deviled soy curl “pork” stir-fried with chunks of banana pepper, served over fried rice." - Anastasia Sloan
"Vegan, worker-owned Sri Lankan restaurant Mirisata serves colorful dishes of aromatic, herb-laden dhal, curry, fried rice, and sambal alongside roti and fritters. All of it is transportive to warmer climates, especially under the covered, heated wooden patio out front on Belmont." - Thom Hilton
"Alex Felsinger advises technique and equipment choices for eggless scrambles: when using a commercial egg substitute in a scramble, "use a well‑seasoned cast iron," and if using a nonstick pan, "avoid the textured ones." - Anastasia Sloan
"When stopping by this worker-owned, vegan Sri Lankan restaurant, start with a Short Eats Sampler, a snack-y tray of rolls stuffed with Impossible beef and potato curry, split pigeon pea fritters, and jackfruit curry croquettes, among others. From there, options are endless, depending on the vibe. For a quick lunch break meal, the restaurant’s rotating selection of stuffed roti — filled with everything from cashew cheese to spiced vegetables — is smart and easy to eat while walking down Belmont; for those sticking around, the rotating rice and curry plate is the move, a colorful array of sambals, curries, and “deviled” (read: spicy) vegetables and proteins. Keep an eye out for specials on Instagram." - Paolo Bicchieri
"When the vegan Sri Lankan pop-up planned a worker-owned SE Belmont restaurant it set worker-ownership rules (eligibility after working more than 32 hours per week and a six-month trial for new full-time hires), but not every employee wanted ownership responsibilities—yet a group of Mirisata workers still took the unusual step of unionizing despite the co-op structure." - Eater Staff