Establishment neighborhood
Serra Cannabis
2519 S.E. Belmont St., Buckman
If ‘weed-chic’ was going to happen anywhere, it’d be here. Set up in Southeast Portland (with a new location opening Downtown), Serra is a purveyor of lab-quality cannabis from esteemed growers like Prūf Cultivar, as well as edibles like cannabis-infused chocolate bars and gummies made locally by Wyld. You can also score artisan-made paraphernalia, like Hacienda Ware’s geometric ombré pipes and Summerland’s refined ceramic bongs, in addition to innovative “toking tech” like Quill’s steel vaporizer pen (to be filled with CO2 cannabis extract). If you’re in from out of state, don’t fret: Serra is compliant with Oregon’s legal medical and recreational marijuana program—in other words, this modern druggist is totally legit.
Base Camp
930 S.E. Oak St., Buckman
As the name suggests, Basecamp is a popular hangout for local climbers and outdoorsmen (though in Portland, pretty much everybody qualifies for those designations). The brewery itself is high-ceilinged and open, with wooden beams cutting across the ceiling, a canoe hung over the bar, and more than one string of prayer flags. It’s exceedingly casual and welcoming, and their beers offer a good mix of bold, hoppy craft beers in addition to more traditional brews for classic palates.
1752 S.E. Hawthorne Blvd., Buckman
The kitchen here is run by talented Executive Chef Justin Woodward, who previously had stints at Noma in Copenhagen, San Sebastian's Mugaritz, and with pastry chef Alex Stupak at NYC's WD-50. Woodward's tasting menu, which typically highlights fresh vegetables and fish, is perfect for a special date night, as is the excellent wine list. (Next door to the restaurant is the more casual Café Castagna, which has indoor/outdoor seating, a happy hour, and an à la carte dinner menu, plus a family-style option.)
Olympia Provisions
107 S.E. Washington St., Buckman
Deli-slash-tapas bar Olympia Provisions is also the proud proprietor of America’s first USDA-approved salumeria, meaning they take their charcuterie very seriously: co-founder and master salumist Elias Cairo prepares the cured meats on-site using techniques he picked up from masters in the Swiss Alpine region, all while abiding by stringent health standards. Charcuterie boards on offer are paired based on origin—French, Italian, Spanish—or ask for the chef’s choice for a custom-curated tasting. The modern industrial decor and dark wood furnishings in the dining room (including floor-to-ceiling shelves that hold their vast selection of wine to accompany the tapas-style menu) makes it an easy go-to whether you’re up for casual drinks or out on a date. Stop by mid-day for lunch and a selection of salamis and pickled veggies at their marketplace—you can even join their salami-of-the-month club for hand-picked recommendations straight from Elias. The Slabtown outpost has its own unique menu and is definitely worth a trip.
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