A whole animal butcher shop and restaurant that offers a seasonally focused lunch menu and unique cuts from locally sourced beef, pork, chicken, all focused on ethical and sustainable farming practices!
"Farm Spirit alumni Kei Ohdera and HJ Schaible butcher, roast, smoke, and brine all of the Oregon-raised meats used in this Alberta Street restaurant’s sandwiches, which are often paired with Oregon-grown produce and house-made condiments. The resulting sandwiches are mind-blowing: a tender and delicate pastrami serves as the foundation for the shop’s Reuben, while roasted pork coppa can be found in the restaurant’s loose interpretation of a Cubano. It is practically impossible to go wrong here, but Pasture’s O.G. — something sort of like a banh mi with house pastrami and Oregon hazelnut chile oil — never misses." - Alex Frane
"Farm-to-table is likely the most pervasive of the Portland culinary cliches; every restaurant in town touts some version of its ethos, name-dropping a few farms or grabbing a few seasonal items from the farmers market. But Pasture owners Kei Ohdera and HJ Schaible take their emphasis on responsible sourcing to a new level, seeking out and developing relationships with regenerative farms for whole-animal butchery inside the restaurant. The result: Straight-up delicious sandwiches, ranging from beef mortadella to achingly tender pastrami, served with house pickled peppers. It’s not just walking the walk of sustainability; it’s making it feel approachable (and delicious)." - Eater Staff
"Pasture harkens back to the golden age of Portland’s hyper-local food movement in a way that feels wholly original and new. Chef Kei Ohdera and butcher HJ Schaible source meats and produce from ranchers and farmers based in Oregon, specifically those with a focus on regenerative agriculture. The dishes made from those ingredients, however, stand on their own as some of the city’s best: Lunches consist of sandwiches with rotating house meats, like tender pink pastrami or smoked ham. Visitors can also take home some of the butcher shop’s meats, as well as assorted local jams and spreads." - Rebecca Roland, Brooke Jackson-Glidden, Nathan Williams
"A butcher’s shop and market in Northeast Portland, Pasture is open Tuesdays through Fridays for roast beef sandwiches with clothbound cheddar, house pastrami Reubens with Thousand Island, and beef mortadella with pickled peppers. Those grabbing a quick lunch before heading home can grab Oregon-raised meats from the butcher case for dinner." - Rebecca Roland, Brooke Jackson-Glidden
"Farm-to-table is likely the most pervasive of the Portland culinary cliches; every restaurant in town touts some version of its ethos, name-dropping a few farms or grabbing a few seasonal items from the farmers market. But Pasture owners Kei Ohdera and HJ Schaible take their emphasis on responsible sourcing to a new level, seeking out and developing relationships with regenerative farms for whole-animal butchery inside the restaurant. The result: Straight-up delicious sandwiches, ranging from beef mortadella to achingly tender pastrami, served with house pickled peppers. It’s not just walking the walk of sustainability; it’s making it feel approachable (and delicious)." - Eater Staff
