Bright lights, big city

Bright lights, big city Arlene Schnitzer Concert Hall; (facing page) Tasty n Daughters' Coffee Pick-Me- Up cocktail and Smoke Stack, with custard-soaked brioche, sausage patties, mozzarella, a fried egg and jalapeño maple syrup 22 / Jaguar Magazine

Travel COOKING ON ELECTRIC With boundary-breaking restaurants and food trucks that produce queues around the block, Portland, Oregon, is a counter-cultural food haven. We visit the city in the electric Jaguar I-PACE to meet its stars Story Danielle Centoni Photography Bryce Duffy ne of the most charming things about destination cities is that they often have an iconic dish. San Francisco has sourdough, New York has pizza, New Orleans has gumbo (among many, many other things). It’s as if each place offers an edible souvenir, one dish that plants you on a particular spot on the globe and says, “You are here.” But then there’s Portland, Oregon. A mid-sized city in the US Pacific Northwest, it’s managed to put itself firmly on the culinary map, and yet, there’s no one dish that encapsulates the town. Even so, tourists come in droves just to eat, lured by a fresh, accessible and experimental food scene that doesn’t take itself too seriously. Turns out, what the city lacks in iconic dishes it more than makes up for in its independent and countercultural spirit. This is the place that gave birth to Voodoo Doughnut, where fried treats come dipped in bubble gum powder or grape Kool-Aid. It’s where ice cream phenomenon Salt & Straw got its start, scooping up ingenious creations like Freckled Chocolate Zucchini Bread. It’s where food carts like Gumba turn out tender, handmade pasta sprinkled with edible flowers, and brewpubs such as 10 Barrel thrive, crafting inventive, Jaguar Magazine / 23