Drayage Brokersin Portland, OR

Portland loves its baked goods. And pie — that magical amalgamation of pastry stuffed with fruit or meat, baked to warm, flaky perfection — is no exception. Portland, a city known for its seasonal fruits and vegetables, is home to a number of pie cafes that feature Oregon produce between their crusts, from summer marionberry to fall apple. Dedicated to the best pies and pie shops, the map below serves some of Portland’s most exceptional slices and whole pies; these include sweet pies filled with fruit, cream, and/or nuts, as well as savory pies that cram as much meat as possible between two golden crusts. Note that crumbles, tarts, and cakes (including cheesecake) may receive some sort of recognition, but only if the shop already nails its pie. For more pastries, feel free to peruse our bakery map.

Eater maps are curated by editors and aim to reflect a diversity of neighborhoods, cuisines, and prices. Learn more about our editorial process.

Originally a St. Johns pie cart, Paiku now serves its sweet, savory, and occasionally game-filled pies in a roomy cafe space in the North Portland neighborhood. Its rustic fruit pies, with flavors like apple and blueberry, consistently delight, but it’s really all about this cafe’s hard-to-find varieties, like the old school Italian Easter pie with Olympia Provisions ham and salami. The shop’s nut pies, like honey almond and chocolate walnut, are no slouch, either.

This quaint neighborhood coffee shop always offers a wide selection of pies, both by the slice and whole, all visible in a glass case by the cashier. Varieties include Oregon berry, butterscotch, and lemon cream, but the true standout is the key lime pie, with beautifully piped stars of whipped cream and slices of lime. All pies can also be ordered in advance.

Lined with chic subway tile, Kim Boyce’s iconic bakery is known for its whole grain pastry, and the fruit hand pies regularly available in the bakery often feature seasonal ingredients and whole grain flour, whether spelt or wheat. Slices are less common, but you can order individual hand pies and whole pies, like the fall-vibed brown butter apple hand pie, at the shop on the weekends.

Specializing in individual-sized pies, The Pie Spot’s tiny, cutesy cafe offers a fun alternative to the slice, in flavors like s’mores, brown butter pecan, and blueberry ginger. Plus, the restaurant offers killer pot pies, bacon jam hand pies, and quiches for lunchers. Gluten-free options are available, though the kitchen is not 100 percent gluten-free.

Making standout pies within Portland’s crowded gluten-free and vegan scene, owner Lisa Clark churns out flavors like marionberry hazelnut and apple crumb amid her charming cafe’s gleaming white countertops, wood beams, and exposed brick walls. Any given day, diners can pop in for slices of sour-cherry-peach or bumble berry peach pie, loaded with marionberries, raspberries, blueberries, and peaches with a layer of hazelnut and coconut, as well as seasonal slices. Those interested can also pre-order whole pies online.

Other than Lauretta Jean’s, Bipartisan Cafe is one of the most reliable spots for a mid-week slice with a range of options. Operating in Montavilla since 2005, Bipartisan serves a selection of handmade standbys like marionberry and chocolate silk in a space with classic Portland coffeeshop vibes. With slices and whole pies in vegan and gluten-free varieties, the bakery accommodates all, and will make custom pies based on customer preference. Orders are accepted by phone and in-person.

This casual, cheery Aussie-inspired café is a one-stop shop featuring both savory and sweet pies. After a hearty beef-and-mushroom pie or a curried vegetable pasty, pros know to finish with a slice of tangy whiskey-apple or a silky chocolate-peanut butter cream pie. Pacific Pie Company also offers frozen pies that you bake at home in a self-serve refrigerated case.

For those who rank, this homey spot is easily one of the city’s top three pie shops, if not Portland’s best: The crusts are always crisp and the fillings fresh. Lauretta Jean’s is a leader in both summery and holiday-vibed pies — the sweet potato marshmallow meringue screams Thanksgiving, while the coconut Key lime tastes like Fourth of July in Florida. Kate McMillen particularly shines with her cream pies, as well as the standout salted honey pie. Order pies by-the-slice or whole pies from the pie window on Division, or pre-order pies online.

Baker Julie Richardson built her reputation on fresh fruit hand pies sold at farmers markets back in 1998. Today, she makes seasonal pre-ordered whole pies (frozen or fully baked), tartlets, and hand pies at this Hillsdale bakery. Go-tos include the jammy tayberry hand-pies and the intricate pecan tart, though flavors rotate; for pre-ordered pies, customers can call in orders with 24 hours notice or order online.

This old school spot is known for its pies and desserts, with Oregon-centric flavors like marionberry and blueberry-gooseberry. For the holidays, the apple mincemeat pie and sweet potato pie are a long-standing tradition in many Portland homes, which folks can order via email or by calling.

This Tigard-area diner has been a neighborhood standby for a cup of coffee and a slice of fruit pie since the ’70s. Here, the strawberry pies are glistening domes of red, the cream pies — from peanut butter to banana — are luscious and nostalgic, and the mixed berry pie is encased in a golden, toasty crust. The real move is to start with the restaurant’s chicken pot pie, the platonic idea of comfort food.

Originally a St. Johns pie cart, Paiku now serves its sweet, savory, and occasionally game-filled pies in a roomy cafe space in the North Portland neighborhood. Its rustic fruit pies, with flavors like apple and blueberry, consistently delight, but it’s really all about this cafe’s hard-to-find varieties, like the old school Italian Easter pie with Olympia Provisions ham and salami. The shop’s nut pies, like honey almond and chocolate walnut, are no slouch, either.

This quaint neighborhood coffee shop always offers a wide selection of pies, both by the slice and whole, all visible in a glass case by the cashier. Varieties include Oregon berry, butterscotch, and lemon cream, but the true standout is the key lime pie, with beautifully piped stars of whipped cream and slices of lime. All pies can also be ordered in advance.

Lined with chic subway tile, Kim Boyce’s iconic bakery is known for its whole grain pastry, and the fruit hand pies regularly available in the bakery often feature seasonal ingredients and whole grain flour, whether spelt or wheat. Slices are less common, but you can order individual hand pies and whole pies, like the fall-vibed brown butter apple hand pie, at the shop on the weekends.

Specializing in individual-sized pies, The Pie Spot’s tiny, cutesy cafe offers a fun alternative to the slice, in flavors like s’mores, brown butter pecan, and blueberry ginger. Plus, the restaurant offers killer pot pies, bacon jam hand pies, and quiches for lunchers. Gluten-free options are available, though the kitchen is not 100 percent gluten-free.

Making standout pies within Portland’s crowded gluten-free and vegan scene, owner Lisa Clark churns out flavors like marionberry hazelnut and apple crumb amid her charming cafe’s gleaming white countertops, wood beams, and exposed brick walls. Any given day, diners can pop in for slices of sour-cherry-peach or bumble berry peach pie, loaded with marionberries, raspberries, blueberries, and peaches with a layer of hazelnut and coconut, as well as seasonal slices. Those interested can also pre-order whole pies online.

Other than Lauretta Jean’s, Bipartisan Cafe is one of the most reliable spots for a mid-week slice with a range of options. Operating in Montavilla since 2005, Bipartisan serves a selection of handmade standbys like marionberry and chocolate silk in a space with classic Portland coffeeshop vibes. With slices and whole pies in vegan and gluten-free varieties, the bakery accommodates all, and will make custom pies based on customer preference. Orders are accepted by phone and in-person.

This casual, cheery Aussie-inspired café is a one-stop shop featuring both savory and sweet pies. After a hearty beef-and-mushroom pie or a curried vegetable pasty, pros know to finish with a slice of tangy whiskey-apple or a silky chocolate-peanut butter cream pie. Pacific Pie Company also offers frozen pies that you bake at home in a self-serve refrigerated case.

For those who rank, this homey spot is easily one of the city’s top three pie shops, if not Portland’s best: The crusts are always crisp and the fillings fresh. Lauretta Jean’s is a leader in both summery and holiday-vibed pies — the sweet potato marshmallow meringue screams Thanksgiving, while the coconut Key lime tastes like Fourth of July in Florida. Kate McMillen particularly shines with her cream pies, as well as the standout salted honey pie. Order pies by-the-slice or whole pies from the pie window on Division, or pre-order pies online.

Baker Julie Richardson built her reputation on fresh fruit hand pies sold at farmers markets back in 1998. Today, she makes seasonal pre-ordered whole pies (frozen or fully baked), tartlets, and hand pies at this Hillsdale bakery. Go-tos include the jammy tayberry hand-pies and the intricate pecan tart, though flavors rotate; for pre-ordered pies, customers can call in orders with 24 hours notice or order online.

This old school spot is known for its pies and desserts, with Oregon-centric flavors like marionberry and blueberry-gooseberry. For the holidays, the apple mincemeat pie and sweet potato pie are a long-standing tradition in many Portland homes, which folks can order via email or by calling.

This Tigard-area diner has been a neighborhood standby for a cup of coffee and a slice of fruit pie since the ’70s. Here, the strawberry pies are glistening domes of red, the cream pies — from peanut butter to banana — are luscious and nostalgic, and the mixed berry pie is encased in a golden, toasty crust. The real move is to start with the restaurant’s chicken pot pie, the platonic idea of comfort food.

Portland could see record breaking temperatures over the weekend, with weather conditions similar to the deadly heat dome event in 2021.

That extreme weather, which killed 69 people in Multnomah County, brought heat to the forefront of the climate crisis in the region and prompted swift action from city and local organizations that promised to help residents adapt. While those efforts have had some success nearly two years later, some say more needs to be done.

Starting Friday, the Portland metro could see temperatures rising into the 90s, prompting the National Weather Service to issue an excessive heat watch through Monday. NWS meteorologist Daniel Hartsock said the increase in temperature is coming from a high-pressure system like the heat dome event that trapped hot air over the region in June 2021. He said the same system is also creating offshore easterly winds, which add to dry conditions.

Hartsock said the average high is typically around 70 degrees in mid-May.

“We’re looking at temperatures 20 to 25 degrees above normal, so that’s definitely not very common,” he said.

According to historic data, the region has reached 90 degrees in the first half of May just eight times since records have been kept at the Portland International Office. Hartsock said the last time there were three consecutive 90 degree days in the first half of May was 1987.

“It’s fairly rare,” he said.

Heat pumps rolling out

As the world continues to burn the coal, oil and natural gas that’s driving human-caused climate change, local governments and agencies are doing more to adapt to the resulting extreme weather. Oregon is already experiencing hotter summers, which according to scientists will only get worse over time if we don’t reduce greenhouse gas emissions.

In response to the 2021 deaths, state, city and local organizations began to distribute air conditioning units and heat pumps, as well as offer more cooling centers during extreme heat.

The Portland Clean Energy Fund, a tax-funded grant program to fight climate change and social inequities, created a heat response program now called Cooling Portland. The program installs portable AC units or heat pumps for Portlanders whose income is less than 60% of the median income household and who are either living alone, elderly or have medical conditions that are more vulnerable to heat.

The program’s goal is to install 15,000 units by 2026. In its first year, the program distributed more than 3,000 units. This year, their goal is 4,000.

PCEF spokesperson Elizabeth Stover said despite being ahead of their long-term goal, they need to install units faster.

“We’ve opened an application process to onboard additional community-based organizations and housing providers this year, which will increase capacity within the program,” she said.

Stover said about 46% of the program’s installations occurred in homes east of 82nd Avenue, a section of the city that is highly vulnerable to heat, according to a new Multnomah county heat map. The map uses three key factors to assess heat vulnerability: sensitivity to heat and illness, exposure to extreme heat and capacity to adapt.

Earth Advantage was selected to purchase and distribute units to partners who then install them in homes. According to the organization, 273 units have been distributed so far this year.

Local environmental organization Verde was one of the first groups distributing portable heat pumps after receiving a grant from the clean energy fund.

Verde’s Ricardo Moreno, who runs the program, said the organization was able to install about 450 units last year.

“We would have done more but that’s all the units that they had in the first year available to us,” he said. “We are the only organization that has been installing these units year-round.”

Moreno said Verde recently received funding to begin their second year with the program. The goal is to install 690 units this year. He said in the first year, Verde received more than 1,000 applications from residents.

“The need is big and I’m expecting hundreds more in the next couple of weeks,” he said. “After this heatwave is when people start really getting concerned, and I’m sure we’ll get many, many more calls.”

Moreno said the heat pumps only offer a temporary solution. Many households are grateful to receive these units after going through hot summer without any relief, but he said the portable units can only cool a small section of a home. He’d like to see more options for renters and incentives so people can purchase heat pumps on their own.

“These portable units are kinda like a band aid to the problem,” he said. “It’s a super temporary solution. It works, but it’s not a long-term solution.”

Moreno suggested creating incentives to install mini-split heat pumps, which work throughout the home and allow you to control the temperature in different spaces. Another suggestion is installing ductless heat pumps, which require no vents throughout the home to deliver air – something Verde has been doing since 2019.

Oregon lawmakers are also currently debating Senate Bill 868, which would create a goal of installing 500,000 heat pumps across the state by 2030. The bill would create financial incentive programs using state and federal funds from the Inflation Reduction Act, as well as programs like the Portland Clean Energy Fund.

More research and coordination needed

Vivek Shandas, a professor of climate adaptation at Portland State University, agrees that Oregon needs more significant changes to survive future heat events. He said there needs to be more focus on what systems or programs are effective in different areas. The solutions may look different in public housing, single-family homes, multi-dwelling residences or commercial development.

Shandas said recent research found that even though some residents had an air conditioner or heat pump in their homes, the units still didn’t provide enough relief when needed. He said some units aren’t powerful enough, with some homes still reaching above 80 degrees.

“When we throw a lot of air conditioning units or heat pumps at the heat challenge, this really indicates that, you know, we may be creating other implications,” he said.

Those other implications are, for example, the effect all these units are having on the power grid, Shandas said.

Shandas said one solution could be hiring a chief heat officer, a person who addresses the effects of extreme heat and figures out ways to adapt. Only three U.S cities have chief heat officers — Miami, Phoenix and Los Angeles.

He said a heat officer would help with communication and coordination between city and local organizations to quickly find what works.

Short of a heat tsar, a combined department could help Portland and Multnomah County coordinate.

“So, getting a municipal entity like that to help coordinate the multiple aspects of this work I think would be really worthwhile for people to know about,” he said.

Shandas, who’s lived in the Pacific Northwest for more than 25 years, said despite the devastating and deadly effects of the 2021 heat dome, it “unequivocally” shifted people’s perspectives on the realities of climate change in the region, leading to more focus on solutions.

For the past two and a half years, Oregon has been trying an unusual experiment to stem soaring rates of addiction and overdose deaths. People caught with small amounts of illicit drugs for “personal use,” including fentanyl and methamphetamine, are fined just $100 — a sanction that can be waived if they participate in a drug screening and health assessment. The aim is to reserve prosecutions for large-scale dealers and address addiction primarily as a public health emergency.

When the proposal, known as Measure 110, was approved by nearly 60 percent of Oregon voters in November 2020, the pandemic had already emptied downtown Portland of workers and tourists. But its street population was growing, especially after the anti-police protests that had spread around the country that summer. Within months of the measure taking effect in February 2021, open-air drug use, long in the shadows, burst into full view, with people sitting in circles in parks or leaning against street signs, smoking fentanyl crushed on tinfoil.

Since then, Oregon’s overdose rates have only grown. Now, tents of unhoused people line many sidewalks in Portland. Monthslong waiting lists for treatment continue to lengthen. Some politicians and community groups are calling for Measure 110 to be replaced with tough fentanyl possession laws. Others are pleading to give it more time and resources.

The following is a mosaic of voices and images from Portland today.

Working downtown

On her walk to work at Forte Portland, a coffee shop and wine bar that she operates with her brother in the sunken lobby of a commercial building, Jennifer Myrle sidesteps needles, shattered glass and human feces. Often, she says, someone is passed out in front of the lobby’s door, blocking her entrance. The other day, a man lurched in, lay down on a Forte couch, stripped off his shirt and shoes, and refused to leave.

“At four in the afternoon the streets can feel like dealer central,” Ms. Myrle said. “At least 20 to 30 people in ski masks, hoodies and backpacks, usually on bikes and scooters. There’s no point calling the cops.”

Portland is a town with plenty of fish and seafood, thanks to its access to various rivers and proximity to the ocean; however, East Coast expats often find themselves craving the quintessential New England staple, the lobster roll, with very few sources of relief. Because lobsters primarily scuttle around the waters of the North Atlantic, Pacific Northwestern seafood aficionados often prefer the more local alternative of Dungeness crab rolls or bay shrimp rolls — but firm-yet-tender, sweet and briny lobster cannot be substituted when the mood strikes. The good news: A number of local carts and restaurants have started serving their version of the quintessential East Coast sandwich, whether it’s served hot with butter (a.k.a. Connecticut-style) or cold with mayo (typical of Maine). And of course, because it’s Portland, a few chefs have even gotten a little creative with their versions, topping the roll with shaved truffle or buttermilk powder.

Below, we dive into the lobster roll offerings available in greater Portland, served out of carts, seafood shacks, and grocery stores around town. Note that the city is home to a few roaming lobster carts to catch — Cousins Maine Lobster travels around greater Portland throughout the week, from Wilsonville to Troutdale, and is worth tracking down if none of the spots on this list strike your fancy. For more seafood, this map should help.

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Eater maps are curated by editors and aim to reflect a diversity of neighborhoods, cuisines, and prices. Learn more about our editorial process.

Lobster Dogs laughs in the face of the great butter vs. mayo debate, insisting diners can have it both ways. A swipe of mayo is applied inside their toasted split-top bun, and the lobster roll is drizzled with warm butter. Seafood lovers will appreciate the “ultimate dog,” which contains lobster, crab, and shrimp. Each order comes with a bag of chips. This North Carolina-based chain expanded to Portland this spring, popping up at local businesses in and around Portland in its roving food cart. For a weekly schedule, visit the cart’s Instagram page.

This local grocer has one of the most picnic-friendly lobster rolls you can find in town — order at the deli, where they will be conveniently boxed up and ready to accompany on-the-go diners along with grab-and-go sides, desserts, and drinks. The roll boasts a quarter-pound of North Atlantic lobster tossed with mayo, lemon juice, and herbs and includes a crisp leaf of butter lettuce to minimize bun sogginess for later consumption. Something to note: this lobster roll is available at all Zupan’s locations only on Fridays, starting at 10 a.m.

Chef Alexander Diestra, formerly of Andina, now runs this waterfront seafood restaurant within the Riverplace hotel. His take on the lobster roll doesn’t shy away from the seafood-salad model, pairing the lobster with crunchy complements like red onions and celery. The touch of dill doesn’t overpower the lobster, but adds a nice dimension to the overall roll; the sweetness of the kewpie in the mix plays off the shellfish’s natural sweetness. It all arrives on a brioche bun, paired with fries.

At this coastal-inspired restaurant, large chunks of lobster are mixed in with Dungeness crab, fines herbes, and yuzu aioli before the mixture is nestled on a thick, house-baked brioche roll. For extra decadence and extra bursts of umami, the whole thing is finished with a smattering of trout roe. Round out your meal with some oysters or fries and a glass of sparkling wine.

In Portland, Maine, the brown butter lobster roll at Eventide Oyster Company changed the game when it came to an inventive, bite-sized take on the classic. Câche Câche, tucked behind the Lil’ America pod in Southeast Portland, may offer the West Coast Portland’s version of that roll, bite-sized and truly creative in its approach. A toasty square of brioche, nutty with brown butter, arrives with a wallet slit stuffed with juicy lobster meat, tossed in aioli with just a hint of tarragon for a French touch. But to give the lobster some acidity without watering down the mix, chef John Denison finishes the roll with a dusting of sweet cream buttermilk powder. It’s exceptionally well executed without losing sight of the source material.

Petite lobster buns are regularly rotated on-and-off the menu at this charming seafood destination on Southeast Clinton. Cold, creamy lobster salad meets a warm butter-basted, crunchy-on-the-outside steam bun for a match made in heaven. Time your meal right and start off with dollar oysters, served every day from 5 to 6 p.m.

Chef Spencer Ivankoe’s lobster roll is a bit of a twist — his cafe uses Maine lobster for its Connecticut-style lobster rolls. Fans of garlic and butter will be especially satisfied by this roll, which also comes in a deluxe version crowned with sea urchin and shaved French truffles. The restaurant’s lobster roll Wednesdays are a steal — $20 gets diners a lobster roll and a mimosa, orange or grapefruit. Or, opt for the trio of rolls, a sampler of Maine lobster, Dungeness crab, and Oregon bay shrimp.

What started as a Washington food cart has become a Camas seafood house, with a focus on Midcoast Maine seafood. That means the shop’s take on a lobster roll is straight out of Rockland — A large, buttery roll, stuffed with fresh lobster tossed in little more than a little mayo. New England expats missing home, this is the closest you’re going to get. For something a little more bite-sized, opt for the slider.

Lobster Dogs laughs in the face of the great butter vs. mayo debate, insisting diners can have it both ways. A swipe of mayo is applied inside their toasted split-top bun, and the lobster roll is drizzled with warm butter. Seafood lovers will appreciate the “ultimate dog,” which contains lobster, crab, and shrimp. Each order comes with a bag of chips. This North Carolina-based chain expanded to Portland this spring, popping up at local businesses in and around Portland in its roving food cart. For a weekly schedule, visit the cart’s Instagram page.

This local grocer has one of the most picnic-friendly lobster rolls you can find in town — order at the deli, where they will be conveniently boxed up and ready to accompany on-the-go diners along with grab-and-go sides, desserts, and drinks. The roll boasts a quarter-pound of North Atlantic lobster tossed with mayo, lemon juice, and herbs and includes a crisp leaf of butter lettuce to minimize bun sogginess for later consumption. Something to note: this lobster roll is available at all Zupan’s locations only on Fridays, starting at 10 a.m.

Chef Alexander Diestra, formerly of Andina, now runs this waterfront seafood restaurant within the Riverplace hotel. His take on the lobster roll doesn’t shy away from the seafood-salad model, pairing the lobster with crunchy complements like red onions and celery. The touch of dill doesn’t overpower the lobster, but adds a nice dimension to the overall roll; the sweetness of the kewpie in the mix plays off the shellfish’s natural sweetness. It all arrives on a brioche bun, paired with fries.

At this coastal-inspired restaurant, large chunks of lobster are mixed in with Dungeness crab, fines herbes, and yuzu aioli before the mixture is nestled on a thick, house-baked brioche roll. For extra decadence and extra bursts of umami, the whole thing is finished with a smattering of trout roe. Round out your meal with some oysters or fries and a glass of sparkling wine.

In Portland, Maine, the brown butter lobster roll at Eventide Oyster Company changed the game when it came to an inventive, bite-sized take on the classic. Câche Câche, tucked behind the Lil’ America pod in Southeast Portland, may offer the West Coast Portland’s version of that roll, bite-sized and truly creative in its approach. A toasty square of brioche, nutty with brown butter, arrives with a wallet slit stuffed with juicy lobster meat, tossed in aioli with just a hint of tarragon for a French touch. But to give the lobster some acidity without watering down the mix, chef John Denison finishes the roll with a dusting of sweet cream buttermilk powder. It’s exceptionally well executed without losing sight of the source material.

Petite lobster buns are regularly rotated on-and-off the menu at this charming seafood destination on Southeast Clinton. Cold, creamy lobster salad meets a warm butter-basted, crunchy-on-the-outside steam bun for a match made in heaven. Time your meal right and start off with dollar oysters, served every day from 5 to 6 p.m.

Chef Spencer Ivankoe’s lobster roll is a bit of a twist — his cafe uses Maine lobster for its Connecticut-style lobster rolls. Fans of garlic and butter will be especially satisfied by this roll, which also comes in a deluxe version crowned with sea urchin and shaved French truffles. The restaurant’s lobster roll Wednesdays are a steal — $20 gets diners a lobster roll and a mimosa, orange or grapefruit. Or, opt for the trio of rolls, a sampler of Maine lobster, Dungeness crab, and Oregon bay shrimp.

What started as a Washington food cart has become a Camas seafood house, with a focus on Midcoast Maine seafood. That means the shop’s take on a lobster roll is straight out of Rockland — A large, buttery roll, stuffed with fresh lobster tossed in little more than a little mayo. New England expats missing home, this is the closest you’re going to get. For something a little more bite-sized, opt for the slider.

In the first years of the pandemic, restaurants that traditionally served elaborate Thanksgiving meals onsite — hotel restaurants, fine dining spots — instead packed up take-home meals of turkey, stuffing, and pie, to be enjoyed at home. These days, the tradition lives on at many Portland restaurants, for diners who still may be playing it on the cautious side as COVID and the flu see a seasonal spike, as well as those who simply don’t have the bandwidth or energy to tackle cooking the full meal themselves. Thankfully, chefs are still offering Thanksgiving takeout for those who want to enjoy dinner at home. Some are served hot and ready to go; others need some warming up at home.

Many of these meals will sell out quickly and others have upcoming deadlines for orders; keep that in mind before you try to nab Thanksgiving takeout the day of. Below, find an array of Thanksgiving take-home offerings across Portland, which occupies ancestral Multnomah, Kathlamet, Clackamas, Chinook, Tualatin Kalapuya, and Molalla land, as well as territory populated by many other tribes.

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Eater maps are curated by editors and aim to reflect a diversity of neighborhoods, cuisines, and prices. Learn more about our editorial process. If you buy something or book a reservation from an Eater link, Vox Media may earn a commission. See our ethics policy.

From 10 a.m. to 6 p.m. on Tuesday, November 21 and Wednesday, November 22, Elephants Delicatessen will offer curbside pickup and delivery at multiple locations. The holiday dinner includes oven-roasted turkey breast, mashed potatoes, stuffing, green beans with mushrooms and Madeira, gravy, and cranberry-orange relish, priced at $28 for an individual portion or $240 as a dinner for six. Wine and additional a la carte items, like Dungeness crab cakes or Kentucky bourbon pecan pie, are also available. Orders must be placed online or by phone by Sunday, November 12.

Ringside Steakhouse will offer Thanksgiving meal kits for pickup on Wednesday, November 22. The family turkey dinner for six is priced at $240 and includes roasted bone-in turkey breast, cranberry sauce, gravy, bread stuffing with sage and onion, roasted carrots with herbs, whipped russet potatoes, and pumpkin pie. Orders can be placed online until Saturday, November 18.

Jake’s Thanksgiving to-go feasts serve four to six people with sliced roasted turkey, cornbread dressing, mashed potatoes and turkey gravy, cranberry sauce, butternut squash casserole, seasonal vegetables, and sourdough bread. The Thanksgiving meal is priced at $215, and orders can be placed online or by phone until Monday, November 20.

Bullard Tavern, the Woodlark Hotel’s Texas-inspired grill, will have family dinner boxes, serving three to four people, available for pickup. Boxes will come packed with a smoked half turkey, mashed potatoes, Brussels sprouts, glazed carrots, stuffing, cranberry sauce, house-made dinner rolls with whipped butter, and four slices of pumpkin pie with whipped cream. A la carte pies, rolls, and pecan sticky buns are available at an additional charge. Boxes can be preordered on Tock.

The Nines Hotel’s atrium steakhouse is putting together Thanksgiving packages that serve four, featuring sweet potato rolls, honey and thyme roasted turkey breast, cornbread and chestnut stuffing, smashed potatoes with creme fraiche, brown butter Brussels sprouts, and more. Wines by the bottle and add-ons such as spiced cauliflower steaks and cedar plank salmon are available. The Thanksgiving package costs $250 and is available for curbside pickup from 9 a.m. to noon on Thanksgiving Day. Orders are available on Tock.

Downtown Portland institution Huber’s is preparing turkey packages which will serve approximately 10 people. The meal includes a whole roasted turkey, sage dressing, mashed potatoes, gravy, cranberry sauce, beer bread, and a pumpkin pie for $189.95. Whole turkeys, whole glazed hams, sliced meats by the pound, and sides are also offered a la carte for a customizable feast. Pickups can be scheduled for November 22 or Thanksgiving Day.

vt2you, the catering company’s newly launched delivery service, is offering a Thanksgiving family meal for four. The $165 menu consists of herb-crusted turkey breast, spinach and frisee salad, La Brea dinner rolls, stuffing, candied yams, garlic green beans, and cassoulet. Orders will be taken by email or phone until November 17; pick-up and delivery will be available November 21 and 22.

East Burnside staple Laurelhurst Market is offering a la carte Thanksgiving items from the butcher shop, including confit turkey legs and thighs, Yukon Gold mashed potatoes, sausage and mushroom stuffing, cranberry sauce, and roasted fall vegetables with romesco. Orders can be placed by phone and are available for pickup on Tuesday, November 21 and Wednesday, November 22.

Woodstock’s cozy French bistro Bergerac will have “easy to assemble and rewarm” three-course dinners available for pickup from 2 p.m. to 4 p.m. on Wednesday, November 22. At $55 per person, the menu includes a hazelnut pork pate with baguette; chicken stuffed with apples, wild mushroom chicken jus; potato gratin; green beans with almonds; and a choice of bourbon pumpkin pie or pumpkin creme brûlée. Pre-paid pickup is available via Tock.

From 10 a.m. to 6 p.m. on Tuesday, November 21 and Wednesday, November 22, Elephants Delicatessen will offer curbside pickup and delivery at multiple locations. The holiday dinner includes oven-roasted turkey breast, mashed potatoes, stuffing, green beans with mushrooms and Madeira, gravy, and cranberry-orange relish, priced at $28 for an individual portion or $240 as a dinner for six. Wine and additional a la carte items, like Dungeness crab cakes or Kentucky bourbon pecan pie, are also available. Orders must be placed online or by phone by Sunday, November 12.

Ringside Steakhouse will offer Thanksgiving meal kits for pickup on Wednesday, November 22. The family turkey dinner for six is priced at $240 and includes roasted bone-in turkey breast, cranberry sauce, gravy, bread stuffing with sage and onion, roasted carrots with herbs, whipped russet potatoes, and pumpkin pie. Orders can be placed online until Saturday, November 18.

Jake’s Thanksgiving to-go feasts serve four to six people with sliced roasted turkey, cornbread dressing, mashed potatoes and turkey gravy, cranberry sauce, butternut squash casserole, seasonal vegetables, and sourdough bread. The Thanksgiving meal is priced at $215, and orders can be placed online or by phone until Monday, November 20.

Bullard Tavern, the Woodlark Hotel’s Texas-inspired grill, will have family dinner boxes, serving three to four people, available for pickup. Boxes will come packed with a smoked half turkey, mashed potatoes, Brussels sprouts, glazed carrots, stuffing, cranberry sauce, house-made dinner rolls with whipped butter, and four slices of pumpkin pie with whipped cream. A la carte pies, rolls, and pecan sticky buns are available at an additional charge. Boxes can be preordered on Tock.

The Nines Hotel’s atrium steakhouse is putting together Thanksgiving packages that serve four, featuring sweet potato rolls, honey and thyme roasted turkey breast, cornbread and chestnut stuffing, smashed potatoes with creme fraiche, brown butter Brussels sprouts, and more. Wines by the bottle and add-ons such as spiced cauliflower steaks and cedar plank salmon are available. The Thanksgiving package costs $250 and is available for curbside pickup from 9 a.m. to noon on Thanksgiving Day. Orders are available on Tock.

Downtown Portland institution Huber’s is preparing turkey packages which will serve approximately 10 people. The meal includes a whole roasted turkey, sage dressing, mashed potatoes, gravy, cranberry sauce, beer bread, and a pumpkin pie for $189.95. Whole turkeys, whole glazed hams, sliced meats by the pound, and sides are also offered a la carte for a customizable feast. Pickups can be scheduled for November 22 or Thanksgiving Day.

vt2you, the catering company’s newly launched delivery service, is offering a Thanksgiving family meal for four. The $165 menu consists of herb-crusted turkey breast, spinach and frisee salad, La Brea dinner rolls, stuffing, candied yams, garlic green beans, and cassoulet. Orders will be taken by email or phone until November 17; pick-up and delivery will be available November 21 and 22.

East Burnside staple Laurelhurst Market is offering a la carte Thanksgiving items from the butcher shop, including confit turkey legs and thighs, Yukon Gold mashed potatoes, sausage and mushroom stuffing, cranberry sauce, and roasted fall vegetables with romesco. Orders can be placed by phone and are available for pickup on Tuesday, November 21 and Wednesday, November 22.

Woodstock’s cozy French bistro Bergerac will have “easy to assemble and rewarm” three-course dinners available for pickup from 2 p.m. to 4 p.m. on Wednesday, November 22. At $55 per person, the menu includes a hazelnut pork pate with baguette; chicken stuffed with apples, wild mushroom chicken jus; potato gratin; green beans with almonds; and a choice of bourbon pumpkin pie or pumpkin creme brûlée. Pre-paid pickup is available via Tock.