Food Carts Are Leaning on Brick-and-Mortars to Escape the Punishing Heat

Wood-fired food like shio koji pork chops and Collin Mohr’s grandma’s rolls are the backbone of the menu at Southeast Portland food cart Ruthie’s. Built right inside of the 105-square foot space, the oven is the heart of the cart. It burns at 700 to 800 degrees Fahrenheit, making the cart reach temperatures of 120 to 130 degrees on a normal day. When last week’s heat wave struck, co-owners Mohr and Aaron Kiss closed their cart for a week, popping up with a sandwich menu for two days at neighboring bar Cat’s Paw instead.

Ruthie’s wasn’t the only cart to hide out somewhere cool during the heat wave: The

→ Continue reading at Eater

Related articles


Share article

Latest articles