Yesterday, Nate Tilden (Clyde Common, Bar Casa Vale) and his Olympia Provisions compatriats opened the doors to OP Wurst at 3384 SE Division Street. The hot dog spot is his first stand-alone brick-and-mortar location, and Wurst's third location overall. (Previous outposts include the one at Pine Street Market and another at Oregon City Brewing in Oregon City.)
OP Wurst is known for dolling up frankfurters, bratwursts, and sausages with a variety of colors, flavors, and concepts—think Frito Pie dogs, Portland dogs (braised kale, pork belly and hazelnuts), and a Pok Pok dog, which comes with red curry ketchup and pickled green papaya salad—but it also offers plenty of sides like soft pretzels, fried pickles, and macaroni and cheese.
Tilden says he's also excited to serve beef frankfurters now that Olympia Provisions has been certified to do so by the USDA.
He says the new space will also serve larger sausage plates and offer sausage and beer pairings, which entitles guests to three beers and three half-sausages.
OP Wurst takes the place of Honky Tonk Taco, Tilden and Carlo Lamagna's short-lived Mexican restaurant, which itself took the place of Andy Ricker's Sen Yai noodle house. It's owned by Tilden, Tyler Gaston, Martin Schwartz and Elias and Michelle Cairo.
The new SE Division Street location is open from 11 am. to midnight, Sunday through Wednesday, and from 11 a.m. till 1 a.m. Thursday through Saturday.