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Get your holiday – take, boil and bake bagels from Tastebud!

December 15, 2021

Now taking PIZZA orders for:

  • Wednesday – 12/15
  • Thursday – 12/16
  • Friday – 12/17
  • Saturday – 12/18

Pickup slots are available between 4pm – 7pm

Now taking BAGEL orders for:

  • Fresh baked bagels and sandwiches – Sunday – 12/19 – 10am – 1pm
  • Take boil and bake bagels for Christmas and New years week
  • Bagel subscriptions for 2022
  • For continued safety and precaution, we ask that everyone continues to wear masks when picking up orders
  • Holiday closures – Christmas Eve, Christmas Day and New Years Day
  • One-stop shop…
  • Add salad, bread, produce, beer, wine, to your order!
  • Pizza menu is at the bottom of this email and online
  • We cannot accommodate build your own pizzas at this time
  • Whole pizzas only, no half-n-half’s
  • Pizzas will be served hot and ready to eat, pre-cut and pre-boxed
  • Orders are first come first serve and will be closed when sold out
  • All payments will be made prior to pick up
  • If you want to tip, you can find the option on the order form
  • Pre-ordered, pre-paid, limited call in and walk up orders are available
  • Our first priority is to keep our staff, customers, and community safe during this continued pandemic, our dining room will remain closed
  • Canceled orders will result in a refund of the total minus 5% to cover credit card processing fees
  • Salads are boxed, undressed, and should be tossed thoroughly before serving.
  • To reheat pizzas – place a wire oven rack in the upper part of the oven, turn the oven to 400. Place pizza directly on a wire rack with a pan underneath to catch any drippings. Heat for a few minutes until the cheese is melty.
  • To go containers and pizza boxes are getting hard to come by, so we might be rotating through what we can get our hands on
  • Remember that your pizza boxes are compostable!

Click here to place an order via website

SO MUCH BAGEL NEWS!

Bagels this weekend! 
This Sunday from 10am – 1pm we are firing up the kettle and breaking out the sandwich fixings

  • Pork Sausage – pork patty, spicy pickled slaw, jalapenos, radicchio, whipped fetta
  • Egg – organic eggs, braised kale, provolone, bread crumbs
  • Bacon – bacon, strawberry rhubarb jam, plain cream cheese, arugula
  • Pumpkin – roasted kabocha squash, herbed ricotta, toasted hazelnuts, honey
  • Trout – smoked trout, sesame seeds, shiitake, seaweed cream cheese –

Woodfire baked Bagels Subscriptions – $50

2022 Q1 – First Sundays –

January 9th – not the first Sunday :)
February 6th
March 6th

  • Subscriptions Commences on January 9th
  • Pickup – from 10am – 1pm
  • 1 Dozen per month for 3 months
  • Fresh boiled and wood fire baked bagels
  • Select bagel toppings now and let us know if you need a change
  • Sold in dozen increments only
  • Pre order – pre pay

take, boil and bagels & holiday feast kits  

What could be as fun as fresh hot bagels on a snowy Christmas morning or to ring in the New Year. We might be letting a secret out, but boiling and baking your own bagels at home could be the new thing of ’22. We are selling packs of 12 frozen bagels, seeds for toppings the bagels and simple step by step directions.  We also have kits to start your feast or you can order off of our a la cart menu for a casual breakfast in bed or a formal bagel feast.

PICK UP Days:
Christmas week –

  • Wednesday 22nd – 4pm – 7pm
  • Thursday 23rd – 4pm – 7pm
  • cut off to pre order Tuesday 12/21

New Years week – 

  • Thursday 30th – 4pm – 7pm
  • Friday 31st – 4pm – 7pm
  • cut off to pre order Tuesday 12/28

Bagels – $13

  • 1 dozen frozen bagels to boil and bake at home
  • Keep frozen until use – use within 2 weeks of purchase for freshness
  • Sesame, poppy and everything mix to top at home
  • Yes, we will include directions!

Bagels and Cream cheeses – $21
Seafood kit – $75
Vegan Kit – $32
Full Feast – $100
À la carte
 accoutrement…

Click here to place an order for take, boil and bake bagels

BREAD – Friday and Saturday only

We are exited to use some local Oregon coast seaweed for the first time. We are using Oregon dulce in our breads this week. We are excited to use this sustainable year round wild harvested item. 

  • cast iron focaccia – pear and blue cheese
  • hearty whole grain loaf
  • rye ciabatta
  • seaweed and sesame ciabatta
  • cast iron cheesy bread

Bagel Chips – thinly sliced, toasted, olive oil and sea salt

WINE FOCUS: 

2018 Cameron Winery Ribbon Ridge Pinot Noir, OR
(offered in 750ml bottles or by the pint)

We were able to secure a keg of this delightful wine in the spring and just tapped it a few weeks ago to discover that some things do in fact get better with age! If you have ever met John Paul from Cameron then you’ll know what a character he is and how his love for wine is quite infectious.

With the belief that wine should reflect the vintage as well as the winemaker, his wines very from year to year, but you’ll always find something delicious in your glass when John Paul has been involved.

Winemaker’s notes: Deep aromas of black cherries, rose, wood spice, lavender and loam, an opaque ruby color and a palate packed with black cherry, raspberry and soft, savory tannins. This is our best Ribbon Ridge Pinot Noir yet.

Click here to place an order via website
Thank you for your continued support.

Much love,
Mark and Tastebud Crew

12/15 – Wednesday, Thursday, Friday and Saturday

Herbivore – butternut squash sauce, kale, roasted onion, pickled peppers, mozzarella, pecorino – 27

Carnivore – pork sausage, cabbage, apples, leeks, jalapenos, mozzarella, provolone – 29

Pescatarian – bay shrimp, salmon, trout and clam chowder, potato, parsley, red onion, parsley, parmesan – 27

Pesto – pesto, delicata squash, mozzarella, goat cheese – 24

Green Pie – kale pesto, kale, potatoes, mozzarella, herb ricotta, pumpkin seeds – 25

Classic – tomato sauce, mozzarella – 17

Vegan – kale pesto, potato, delicata squash, cabbage, olives, cashew parm (on side) – 26

Pepp – pepperoni, tomato sauce, mozzarella – 21

Sausage – pork sausage, tomato sauce, mozzarella – 21

Seeded Flat Bread – black and white sesame, poppy, fennel, sea salt – 9

add to your pizza –
– Roasted cremini mushrooms- 4
– Pork sausage – 5
– Anchovies – 3

SALADS and SOUPS

Kale Caesar – kale, bagelcrumbs, parmesan, garlic anchovy aioli* – 14

Autumn Greens – fall salad mix and veggies, hazelnuts, goat cheese, roasted apple vinaigrette – 14

Radicchio Panzanella – radicchio, braised beets, kalamata olives, herby croutons and balsamic vinaigrette – 14

Kabocha squash and celeriac –  pureed kabocha winter squash, gold potatoes, with roasted celeriac and fall veggies  – 1qt – Heat and server – 12 (vegan)

BREADS – Friday and Saturday only

Ciabatta – sifted whole wheat, high gluten white, rye, salt, yeast – 5

Seaweed and Sesame Ciabatta – sifted whole wheat, high gluten white, rye, Oregon dulce, sesame seeds, salt, yeast – 6

Whole grains – whole durum wheat, whole rye, whole buckwheat, sea salt, yeast – 5

Cast iron focaccia – pear and blue cheese, Edison whole wheat, olive oil, sea salt, yeast – 7

Cast iron cheesy loaf – pizza dough, garlic, mozzarella, provolone, parmesan, herbs, olive oil and sea salt – 9

Bagel Chips – thinly sliced, toasted, olive oil and sea salt – 7

WINE and DRINKS!  
see website!

Click here to place an order via website

Sunday 12/19 – 10am – 1pm – Walk up service!

WOOD FIRE BAKED BAGELS
1.50 each or 18 per dozen

BAGEL SANDWICHES

Plain Cream Cheese Sandwich –
Whipped Gina Marie Cream Cheese – 3.5

Flavored Cream Cheese Sandwich – 4.5
Chive – Dill – Salmon – Seaweed

Pork Sausage – pork patty, spicy pickled slaw, jalapenos, radicchio, whipped fetta – 11

Egg – 2 organic eggs, braised kale, provolone, bread crumbs – 8 – add bacon?!

Bacon – bacon, strawberry rhubarb jam, plain cream cheese, arugula – 8

Pear – roasted pears, honey cream cheese – 6

Pumpkin – roasted kabocha squash, herbed ricotta, toasted hazelnuts, honey – 8

Trout – 2 oz cold smoked trout, sesame seeds, shiitake, seaweed and seaweed cream cheese – 10

Lox – 2 oz cold smoked salmon, salmon cream cheese – 8

Loaded lox – 2 oz cold smoked salmon, plain cream cheese, pickles, capers, tomato, onion, dill – 13

add Bacon – add bacon to anything – 3
add Egg – add an egg to anything – 2

ACCOUTREMENT:

½ Pint whipped plain Gina Marie cream cheese – 5
½ pint Flavored Cream cheese – 6
Chive – Dill – Salmon

4oz Lox – Cold smoked Sockeye salmon – 11
4oz Trout – Smoked Rainbow Trout – 8
Ayers Creek jam (assorted flavors) – 8

Walk up only!

+pesto is dairy and nut free

*Eating raw or under cooked food may increase your risk for food borne illness 

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7783 SW Capitol Hwy. Portland, OR 97219
503.245.4573

Filed Under: Restaurant News Tagged With: Tastebud Pizza

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