Providore Fine Foods: A Comprehensive Guide to What to Eat

12 to 7:30 p.m. daily

www.flyingfishcompany.com

For years, the sustainably minded Flying Fish Company has operated out of its mobile fish truck and Hawthorne fish shack, and at Providore Fine Foods, it sells local seafood and operates an 8-seat oyster bar, with standing room at a bar along the window, too. Made of Oregon cherry wood, the bar is tucked in the rear of the store and will offer:

• three types of oysters served raw daily. Netarts bay oysters, delivered to Flying Fish the same day they are harvested by Nevor Shellfish, start at $2.
• hot Flying Fish Company smoked salmon served on a cedar plank
• two daily soups (one seafood, one meat)
• bone broth
• one red, one white, and one sparkling wine
• bottled and canned microbrews and one cider

Image credit: Dina Avila/EPDX

11 a.m. to 7 p.m. daily (tentative)

www.providorefinefoods.com

After discovering Italy's rotisserie chicken with their noses on a trip on the Italian Riviera, Providore Fine Foods and Pastaworks co-owners Kevin de Garmo and Kaie Wellman knew they needed to open a Mediterranean-style rotisserie chicken shack. Arrosto, scheduled to open at Providore Fine Foods by the end of the week, sells its chickens and sides through a window onto the street.

You can either take your order home or dig in in the Providore's seating area. Located at the front of the marketplace, the seating area seats around 20, either at two large communal tables or at a bar along the window. Come summer, the garage doors will roll up and the tables will spill out onto the patio.

• Whole, half, and quarter rotisserie chickens. De Garmo says he prefers not to use a brine. "A brine is nice for breast meat, but it can make the rest of the bird soggy." Arrosto salt its chickens; stuffs them with rosemary; and brushes them with rosemary olive oil while cooking.
• Every chicken comes with "crispy fat" roasted potatoes and a salad of wild baby arugula, escarole, and radicchio tossed with pecorino, croutons, and dressing.

Image credit: Dina Avila/EPDX

9 a.m. to 7:30 p.m. daily

www.littletbaker.com

With two additional bakery locations in Portland, the local Little T Baker will focus on the following:

Image credit: Dina Avila/EPDX

9 a.m. to 7:30 p.m. daily

www.providorefinefoods.com

Located behind the Little T Baker station, it exclusively serves Illy Coffee, both in the standard forms and in a few unorthodox, such as:

Image credit: Dina Avila/EPDX

9 a.m. to 7:30 p.m. daily

www.pastaworks.com

Pastaworks has always sold ready-to-eat items, but it's bringing lots of new ideas, including decadent chocolate and hazelnut Baci cookies and a line of foccaccias that now come with optional toppings, like prosciutto. It also hired executive chef Derek McCarthy (Firehouse, Pig & Pie), sous chef Jeff Ciuffetelli (Taylor Railworks, Clyde Common), and baker Abby Ward (Serrato, Tin Shed). Behold Pastaworks' menu:

• Salads
  • Ceci with Castelvetrano olives, piquillo peppers, oregano, and parsley
  • Roasted cauliflower with pomegranate molasses, sultana, and toasted pine nuts
  • Brussels sprouts glazed with saba, dressed with pickled mustard seeds, pancetta lardons
  • Three-rice roasted chicken salad with preserved lemon vinaigrette
  • Frutti di Mare with squid, shrimp, bay scallops, clams, and mussels
• Entrees
  • Spit-­roasted pork shoulder studded with garlic, with salsa verde
  • San Marzano olive and Calabrian chili braised lamb shank
  • Harissa marinated rotisserie strip steak with preserved lemon sauce
  • Tortilla Espanola
  • Agrodolce onion tart
• Sandwiches (six selections daily)
  • The Italian, with coppa, mortadella, prosciutto cotto, fresh mozzarella, red pepper mix
  • The Roast Chicken, with caramelized onions, taleggio, with schmaltz aioli
  • The Autobahn Me, with pork paté, pickled radicchio, spicy Italian, and watercress
  Charcuterie
  • Pork paté, Chicken liver paté, pancetta, guanciale, smoked duck breast
  
  
• Housemade Sausages
  • Mild and spicy Italian, Florentine, chorizo, merguez, txistorra, French garlic
  
  
• Antipasto
  • Made in-­house: mushroom conserva, agridolce onions, marinated mozzarella balls, seasonal pickles
  
  
• Al Forno
  • Ground pork, crispy prosciutto, and braised greens lasagna
  • Wild mushroom lasagna
  • Pasticcio de Garmo
  • Stromboli
  
  
• Focaccia
  • Olive oil and sea salt
  • Garlic and rosemary
  • Pizza style
  • Raisin and fennel pollen (weekends)
  
  
• Sweets
  • Biscotti (chocolate-‐covered, plain)
  • Chocolate-‐covered Baci
  • Pignoli cookies
  • Olive oil semolina poundcake
  
  
• Frozen Meals
  • Lasagna carne
  • Lasagna verde
  • Chicken cacciatore tarte
  • Chicken cannelloni
  
  
• Stocks
  • Chicken, beef, fish, vegetables, get well, bone broth, and demiglace
  
  
• Soups
  • Minestrone (with or without chicken)
  • Roasted cauliflower

Image credit: Dina Avila/EPDX

9 a.m. to 7:30 p.m. daily

www.rubinetteproduce.com

"We'll be the first to deliver local strawberries each year," says owner Josh Alsberg, who hopes to offer both farmers market-level produce and regular hours. To do it, he's enlisted farmers who are willing to grow special produce just for him. The fresh produce options are extensive, but here are some highlights:

• lesser-known varieties of fruits and vegetables, from avocados to grapefruits
• vegetables you simply aren't likely to find elsewhere, like burdock root, celeriac, and kale sprouts

Image credit: Dina Avila/EPDX