The casual takeout concept builds on Submarine Hospitality’s online offerings and adds additional menus, a walk-up window, outdoor seating and more, replacing Ava Gene’s for the foreseeable future
PORTLAND, Ore. (May 28, 2020) – Since March 17th, Submarine Hospitality has been delivering meals and groceries to the cars of patrons waiting in the parking lot next to Ava Gene’s six days a week. Set up as a temporary takeout system while their award-winning restaurants Tusk and Ava Gene’s are closed due to the pandemic, the online ordering platform has found such success over the past two months that the company has given it a name, and a storefront to open next week in the place of Ava Gene’s.
Shipshape Goods (shipshapegoods.com) is now where meals (from burger kits to bake-at-home pastas to pizzas and Ava Gene’s family meals) can be ordered online, along with groceries (local produce, eggs, the chef’s favorite vinegar, house-baked bread and more), brunch items on weekends, treats (house-made gelato, cookies and desserts), beer, wine and beverages for curbside pick-up. The offerings from Tusk that have been on the menu will leave the platform and be sold out of Tusk’s takeout program which will launch later in June.
On Tuesday, June 2nd, Shipshape Goods will also open a walk-up window for ordering takeout (guests can pick up online orders there if they choose as well), and introduce a menu of Northwest seafood-focused sandwiches and other made-to-order meals that evoke the lazy days of summer on the water. The hope is to offer a taste of a summer escape while Portland waits at home. The Ava Gene’s facade will be converted to Shipshape Goods for the time being. The walk-up window will be stocked with refreshing summertime treats and snacks: soda, beer and wine, cold brew (and hot drip) coffee, popsicles, house-made ice cream sandwiches, along with shelves of pantry staples: pasta, polenta, olive oil, house-baked bread, Ayers Creek jams, local fruit and more. Shipshape Goods will also offer catering.
- Bowpickers: King Salmon marinated in yogurt and secret spices, Shreddy Lettuce, Brown Butter Mayo, Pickles, Capers, Hot Sauce
- Christy: Albacore Tuna, Hard-Boiled Egg, Avocado, XVOO, Lemon, Shreddy Lettuce
- Dinghy: Fried Cod, Pickles, Tartar Sauce, American Cheese
- Hama Hama Oyster Mama: Fried Oysters, Cabbage, Rémoulade, Hot Sauce, Garlic Butter
- Schooner: Crispy Shrimp, Shreddy Lettuce, Tartar Sauce, Hot Sauce, Garlic Butter
- Catamaran: Crispy Oyster + Crispy Shrimp
- Rocky: Coppa, Sopressata, Prosciutto Cotto, Provolone Piccante, Mama Lil’s, Shreddy Lettuce, Italian Vinaigrette
- Queen Street (Cheeseburger Hoagie): Smashed Beef Patty, Onion, Pickles, American Cheese, Mayo, Ketchup, Shreddy Lettuce
- Clipper: Vegetarian Sandwich on Focaccia
The takeout window will also serve fish & chips, a gluten-free (pick your protein) grain bowl salad, and sides like curly fries, pasta salad, coleslaw and chips, as well as house-made ice cream sandwiches, and soon, soft-serve. When Multnomah County is approved for Phase 1 reopening, there will be a socially-distanced outdoor seating area set up in the parking lot for guests who’d like to enjoy their meals on-site. Part of the parking lot will be reserved for continuing curbside takeout.
Info and Hours
Hours: Tuesday – Friday: 11-7pm; Saturday – Sunday: 9am – 7pm (closed Mondays)
3377 S.E. Division St., Portland, Ore.
The Catamaran sandwich from Shipshape Goods, photo by AJ Meeker
About Submarine Hospitality
Founded by Joshua McFadden and Luke Dirks, Submarine Hospitality connects diners to a community of local chefs, servers, farmers, ranchers, artists, and designers. The group’s motto—“Locally Sourced. Aggressively Seasonal”—speaks to its desire to promote both ethical food systems and optimal flavor. The group believes that true hospitality derives from a collection of details—from the handcrafted ceramics to the locally-grown celtuse, from the custom candles to the customary greeting at the door. Each of Submarine’s projects exists to cultivate the creativity and knowledge our staff requires to realize these experiences of hospitality for every guest that walks through our doors. Current projects include Ava Gene’s, Tusk, Fora, Cicoria, Takibi (spring 2020) in partnership with Snow Peak (summer, 2020), and Tope, Lovely Rita and 2NW5 in collaboration with the Hoxton, Portland.