Beginning last Tuesday, April 26, downtown Portland market and deli, Taylor Street Kitchen, will start serving artisan, wood-fired pizzas. These pizzas are made by Chef Bill Wallender, formerly Quaintrelle and Ava Gene's. In addition to pizza, he uses his extensive knowledge of seasonal produce and meticulous preparation to make a selection of various beautiful dishes. Such as seasonal soups, salads, and simple grilled and roasted meats for lunch, dinner, or takeaway.
Christine Burmeister, the owner of The Daily Feast, opened Taylor Street Kitchen in November 2021 on SW Taylor St., between 11th & 12th.
“I’m a big believer in downtown Portland. We’ve been through some ups and downs over the last few years, and we’re here to celebrate this city's resilience over a glass of wine and wood-fired pizza! I chose to open in downtown Portland because I knew we could provide the neighborhood with some much-needed takeaway food and bakery options. I’m a mother of school-aged children, and I was surprised to find a lack of options for high-quality takeaway downtown. Sometimes you need a good loaf of bread or wine on your way home! So I created Taylor Street Kitchen for people like me, who want to order takeaway food to bring home for dinner, or pick up the odds and ends or key items you need to make dinner. ” - Christine Burmeister, Owner, Taylor Street Kitchen.
Before opening The Daily Feast and Taylor Street Kitchen, Christine lived in Madrid. She wanted a place that felt like the bars and bodegas there; settled, comfortable, authentic, and timeless.
Taylor Street Kitchen
Taylor Street Kitchen is a small market with a deli and has a fully functioning kitchen. The light-filled space is stocked with quality pantry items, from chocolate, pasta, and olive oil to local raw honey from Henry Storch in Philomath, gluten-free seed loaf from Ogia in Bend, and a freezer full of local pasture-raised beef, pork, and chicken.
Jared Stiffler, who had been making all the bread for The Daily Feast since its opening in 2016 while running his own baking company, Pirate Bread, came on as baker and makes slowly risen ciabatta, levain, fougasse, baguette, and sliced sourdough, sourdough rye, french white and honey whole wheat bread. He turns out Panettone over the winter holidays and makes Challah every Friday. His team also handles sweets, from homemade lemon bars to carrot cake. And all the cookies and brownies a body could want. He also makes our sourdough pizza dough.
Combining Stifflers slow risen pizza dough with Wallenders deft hand with the toppings, this pizza experience is one not to miss. In addition, Kalani Parducci has curated a reasonably priced and delicious selection of bottled wines and wines by the glass, and cocktails. Order for pickup or dine-in.
