Olympia Provisions Public House

"Considering how many Portland restaurants, bars, and carts use Olympia Provisions sausages for their hot dogs, it’s smart to go straight to the source for a wide selection of Portland-made franks and brats. Sitting out on picnic tables on a Division Street corner, Olympia Provisions Public House visitors bite into massive frankfurters or bratwurst, topped with dijon and onions or whole-grain mustard and house-made sauerkraut. Cheese-lovers may prefer the kasekrainer, a cheesy sausage with red cabbage kraut and dijon. For full-on Americana, finish a frank and walk over to the nearby Lauretta Jean’s for cherry pie." - Nathan Williams

"Although the public house on Division has been around for years, it has become a standby since the beginning of the pandemic, in no small part due to its massive covered parking lot patio: Diners sprawl out to drink strong German beers and knock back from-scratch sausages. The public house also serves Olympia Provisions’ renowned boards, huge plates of house charcuterie and artisan cheeses studded with pickles and mustard." - Nick Townsend, Thom Hilton

"The first USDA-approved salumeria in the U.S. blends European charcuterie and Alpine cuisine and culture with local Pacific Northwestern flair and ingredients. At the Public House restaurant on SE Division, owner Elias Cairo’s love for Alpine pub grub is apparent in the fondue Neuchatel. Inspired by the classic Swiss dish, the restaurant’s gooey, bubbling concoction blends Gruyere and Emmental cheese with white wine. For fixings, the Public House provides an entire kielbasa sausage, bread cubes, house-made soft pretzel bits, apple slices, and fingerling potatoes. Diners can also  add extra meat like bratwurst or frankfurters for dipping. The whole affair feeds between two to four people." - Zoe Baillargeon

"This famed Portland charcuterie’s public house is probably the ideal OP locale for picnic shopping: The restaurant’s takeout menu includes its celebrated charcuterie and cheese boards, plus a number of sausages, sandwiches, salads, and more. Customers can also pick out retail salami, pickles, and other snacks if they feel less interested in waiting for a takeout order. Order ahead online, or just drop in." - Brooke Jackson-Glidden

"Exploring the culinary commonalities between Alpine countries and the Pacific Northwest, this restaurant serves dishes like chicory-wrapped trout with spaetzle, venison tartare, and schnitzel." - Eater Staff