The brand-new Maritime food cart, featuring fresh Oregon seafood and the cooking skills of former Le Pigeon chef de cuisine Andrew Mace, opened yesterday, June 13, in the parking lot beside The Ocean complex at NE 24th and Glisan. Originally, Maritime had intended to open near Le Pigeon, but zoning laws prompted it to relocate to the lot in front of the Han Oak restaurant.
"We'll reside here for the immediate future," Mace tells Eater, before launching into a plethora of Oregon seafood dishes. As yesterday's opening menu shows below, you'll find salt and pepper Oregon bay shrimp, which are dredged in flour and Chinese spices, fried, and served with green-curry goddess dressing for dipping; razor clam fried rice, with carrots, peas, green onions, egg, and brown rice; and two "Han" rolls based on a special type of Korean nori wrapper from Han Oak's Peter Cho.
"They're a play on the hand roll in Korean-style," says Mace, and he's offering a spicy crab Han roll and another filled with mac, kimchi, and avocado. "They are folded with the idea that you unwrap it. That way the nori and the rice never come into contact until you're ready to eat it, so the nori stays crispy."
"We try to promote as much North Coast and Tillamook Coast as possible," says Mace, "so we're also doing smoked and fried tempura-style DeNoble Farms artichokes, with tonnato sauce made from Oregon albacore. I think DeNoble may have the best artichokes in the state because they're closer to the coast and get cooler nights."
Martime is owned by Jeff Wong, the man who operates CS Fishery, a community-supported fishery based in Garibaldi, so the seafood should be exceptionally fresh. And one last thing to sweeten the pot: Mace says former Le Pigeon pastry chef Nora Antene is making cookies and desserts for Maritime for the immediate future.
Maritime is open Monday through Thursday, from 3 to 9 p.m., at 511 NE 24th Ave., and Han Oak's courtyard will be open for seating. Check out yesterday's menu below, and for updates, check Maritime's Instagram.