Every month we try our hardest to find you great burgers, pizza, drinks, tacos for both the meat-eater and Vegan crowd; this month is no different. It’s beginning to look like dining al fresco season so let us guide you through some of the dope menu items we found this month. May’s menu features some awesome ‘Cinco de Mayo’ inspired food from our friends at Sizzle Pie, Zombie Burger + Drink Lab, Grill Em’ All, Kuma’s Corner, and Evil Cooks. We hope you dig this month’s menu as much as we do. Cheers!
Founders Matt Jacobson and Mikey McKennedy came together and envisioned an independent pizzeria that would serve up the perfect slice. In 2011, they opened up their first location on East Burnside Street in Portland, Oregon. Since then, they have consistently ranked in the top 10 independent pizzerias in the country. They serve East Coast style slices and pies with a healthy blend of West Coast flair by turning the freshest, highest-quality ingredients into tried and true classics with bold new pizza visions in a variety of meat, veggie, and vegan options.
Every month Sizzle Pie partners with a different charity and donates proceeds. When ordering online or through their app, opt for the ‘Sauce Heart’ to support the charity. This month’s sauce hearts support Meals on Wheels People. They’re are changing lives one meal at a time. In addition to making home deliveries to those in need, they have operated dozens of dining centers throughout Oregon for nearly 50 years.
This month’s specialty pizza is The Goodfella. They use their olive oil base, signature cheese blend, house made bolognese, Pecorino Romano and fresh basil.
Zombie Burger + Drink Lab are famous for their inventive flavor combos and once you look through their menu you’ll see just how inventive they can get. The GOREmet eatery evokes a classic roadside burger stand but in a ‘post apocalyptic chic’ setting. They proudly pair fresh ingredients with expert preparation. Zombie Burger features their very own custom three-cut beef burger blend, specially-crafted buns, and hand-mixed shakes.
The El Santo vs. Pambazo burger stacks pepper jack cheese, a pepper jack and pork belly stuffed Chile relent, red chile sauce, black bean aioli, shredded lettuce, guacamole, lime cream, pickled red onion, and a fried egg on a Guajillo chile dipped and griddled bun.
The Wastin’ Away Again in Zombieville shake blends vanilla ice cream, agave, lime & blood orange, it’s then topped with whipped cream and a salt & sugar rim. You have the option to spike the shake with Hornitos Black Barrel & Grand Marnier.
Grill Em’ All has cemented themselves as a Los Angeles burger institution. Chef Ryan Harkins and former professional wrestler Matt Chernus started by serving gourmet burgers out of a food truck back in 2009. Before opening up their heavy metal themed brick and mortar they won the first ‘Great Food Truck Race’ and were featured on the ‘Best Thing I Ever Ate.’ Their popularity led them to lay their food trucks to rest and serve burgers and fries out their restaurant in Alhambra, California.
The SCU piles on house-made carnitas, radish, onion, chili verde, cilantro & lime aioli on top of their signature half pound burger.
Kuma’s started in 2005 with its flagship location at the corner of Belmont and Francisco avenues in Chicago’s Avondale neighborhood. From their origins as a corner bar with solid American bistro fare, they’ve grown to five locations that offer the finest burgers available on this planet or any other.
This month’s burger is a named for the home town heroes, the avant-garde metal legends, Yakuza. In their honor, Kuma’s tops their signature 10oz patty with Togarashi aioli, Teriyaki sauce, Teriyaki pork belly, chili chips and a scallion.
Our friends at Evil Cooks are no strangers to thinking outside of the box. Pobre Diablo and La Bruja have been in business for over a decade but in the past few years have decided to focus on food production on a smaller scale to give more attention to their costumers. Los Angeles has some some of the best taquerias outside of Mexico, but their concepts stand out because of their ingenuity and imagination. They specialize in street gourmet tacos and are notorious for their black al pastor and black octopus trompo (meat spit).
Speaking of thinking outside of the box the Evil Cooks or mad scientists created an ice cream trompo. Instead of meat on a spit spinning around a hot fire, they retrofitted their spit to handle a beautifully dense ice cream and instead of fire, dry ice kept it from melting away. Check out their instagram page for a video of their work of art in action.
The Evil Cooks ice cream taco uses a sturdy but delicate crepe and dresses it with Cafe con Leche ice cream, sugar cone bits, candied peanuts and two very fudgey brownies.
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