Food Cart Pod
Every year, we build an incredible food cart pod at XOXO, pulling together our favorites from the local food scene together with our bar serving creative drinks, day and night.
We'll have ample shaded picnic seating in the park, and there are dozens of excellent food and drink options in the neighborhood if you'd like to explore.
Fried Egg I'm In Love (Friday Breakfast, Saturday & Sunday Breakfast/Lunch)
Fried Egg I'm In Love serves delicious fried egg sandwiches out of their restaurant on SE Hawthorne Blvd., as well as their food cart in downtown Portland. The Oregonian says their Yolko Ono is "Portland's signature breakfast sandwich." Any sandwich can be made vegetarian, gluten-free, or dairy-free.
Tamale Boy (Friday Breakfast/Lunch, Saturday & Sunday Breakfast/Lunch/Dinner)
Evolved out of founder Jaime Soltero Jr.'s original company Mayahuel Catering, Tamale Boy is now a thriving food cart with two brick & mortar locations, offering a seasonally changing menu designed to highlight cuisine from various regions throughout Mexico. 100% gluten-free menu.
Chilango (Friday Dinner, Saturday & Sunday Lunch/Dinner/Late)
Chilango creates vegan versions of street food dishes from owner Vanessa Arochi's birthplace of Mexico City, embodying their values of animal rights, sustainability, and community-building, combined with their deep love for the rich and beautiful Mexican gastronomy.
Aviv (Opening Party, Friday, Saturday & Sunday Lunch/Dinner)
Drawing on inspiration from his life in Israel, Chef Tal Caspi blends flavors from the Middle East with the Northwest's harvest at Aviv, his restaurant that opened on SE Division in 2017. All items are gluten-free and vegan.
Black Star Grill (Opening Party, Friday-Sunday Lunch)
Born in Ghana, chef/owner Enoch Aggrey learned to cook in an Okinawa restaurant at age 15, while his missionary family lived in Japan, before relocating to Salem in 2002. His Ghanaian cart, Black Star Grill, brings the flavors of West Africa to Portland with local ingredients.
NE Creperie (Opening Party, Friday Breakfast/Lunch/Dinner, Saturday & Sunday Lunch/Dinner)
Founded in 2013, co-owners Philip Wafula and Marlene Holiday opened NE Creperie to offer hearty and healthier combinations of loaded sweet and savory crepes without compromising on taste and freshness. Their buckwheat crepe is available as a gluten-free option.
Obon (Friday Lunch / Dinner, Saturday & Sunday Lunch / Dinner)
Obon provides beautiful plant-based Japanese homestyle comfort food at weekly pop-up events and farmer's markets in Portland. Born in Japan, chef Fumiko Hozumi started cooking for her family at age 11, moving to the United States in 1998. Together with her husband and co-chef, Jason, they combine influences into and local ingredients into their unique vegan menu.
Tinidor Foods (Opening Party, Friday Dinner, Saturday & Sunday Lunch/Dinner)
Tinidor Foods founders Joe Cuaresma and Krissel Aromin's food journey began with "kumain ka na ba?" (or "have you eaten yet?"), an expression of love through sharing food. Their menu honors both a love of local ingredients and the love of sharing their personalized Filipino food made from the heart. Tinidor Foods uses a soy sauce alternative and most items are gluten-free.
Desserts & Treats
Ice Queen (Opening Party, Closing Party)
Native and Chicana-owned Ice Queen makes Instagram-friendly colorful vegan ice cream treats, as delicious as they are beautiful, selling her playful glittery desserts at a series of pop-ups around Portland.
Churros Locos (Opening Party, Friday Dinner + Late)
Born in the U.S. and brought to Mexico as children, Daniel Huerta and Isabel Sanchez both fell in love with churros from street vendors, opening their adorable dessert truck Churros Locos in 2013 with freshly-made churros and decadent churro sundaes.
Pip's Original Doughnuts (Saturday & Sunday Breakfast/Lunch)
Pip's is a family-owned business making hot, made-to-order mini doughnuts and handmade chai tea out of a ‘71 Chevy Step Van, bringing the full experience of piping hot doughnuts and unique chai tea straight to XOXO. Doughnuts contain eggs, milk and wheat. Chais can be made vegan.