The Oaks Pub
Restaurant · Sellwood-Moreland ·
Creative pub grub & local brews: try totchos & the Cobb salad
Creative pub grub & local brews: try totchos & the Cobb salad
"In 1953, F. Nephi Grigg of potato brand Ore-Ida invented the tater tot as a way reduce waste from fry production. The “Ore” in “Ore-Ida” is, of course, Oregon, where the company was founded; the totcho, then, is a particularly Oregonian invention, a tater tot nacho first developed at this Sellwood-Moreland pub. A cross-section of two quintessential bar snacks, the totcho has solidified its spot as Portland drinking food royalty." - Ben Coleman
"This Sellwood brewpub doesn’t claim to be the inventor of totchos but there’s evidence to prove it popularized the portmanteau. This is a purist version that features everything a classic nacho would: cheddar and jack cheese, tomatoes, jalapeños, olives, red onions, scallions, sour cream, and salsa. Optional add-ons like chicken, pulled pork, or avocado (no guac) are also available." - Janey Wong
"I credit Jim Parker of Oaks Bottom Brewing with developing the cheesy tot (totcho) around 2006, a creation that helped popularize a dish best enjoyed in a sports bar or dive beside a pile of sticky, beer-stained coasters." - Ben Coleman
"In 1953, F. Nephi Grigg of potato brand Ore-Ida invented the tater tot as a way reduce waste from fry production. The “Ore” in “Ore-Ida” is, of course, Oregon, where the company was founded; the totcho, then, is a particularly Oregonian invention, a tater tot nacho first developed at this Sellwood-Moreland pub. A cross-section of two quintessential bar snacks, the totcho has solidified its spot as Portland drinking food royalty." - Brooke Jackson-Glidden
"The family-friendly, wood-lined Oaks Bottom Public House (which is continuing on despite the closure of Lompoc Brewing) is likely the birthplace of “totchos,” substituting tater-tots for chips in its nachos. It’s fairly straightforward — crispy fried potato bites are covered in the usual nachos fixins’, like cheese, onions, olives, and pickled jalapeños, with options for pulled pork, bacon, and avocado add-ons. But sometimes a thing doesn’t need to be complicated to be delicious, especially after a few pints." - Alex Frane
