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Squash and Squash at Tastebud

October 12, 2021

Now taking pizza orders for:

Wednesday – 10/13
Thursday – 10/14
Friday – 10/15
Saturday – 10/16

Pickup slots are available between 4pm – 7pm

  • NOW open on WEDNESDAYS!
  • Soup is back on the menu – Pozole with Ayers Creek Amish Butter corn and Camas Country Hutterright beans
  • For continued safety and precaution, we ask that everyone continues to wear masks when picking up orders
  • 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, no cash is accepted at the restaurant
  • 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 immediately 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

Bagel – Sunday 10/17

  • Pick up this weekend for Third Sunday of the month bagel club
  • Subscriptions are still available link
  • New autumnal bagel sandwiches – menu below
Bread – (Friday and Saturday only)

  • cast iron focaccia – butternut squash, thyme, parmesan, sea salt
  • hearty whole grain
  • ciabatta with rye
  • cast iron cheesy bread

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

Focus: Non Alcoholic Beer

New releases from Self Care by Three Magnets 

  • SELF CARE NA A FRESH START FRESH WET HOP WEST COAST IPA – This beer features an absolutely phenomenal floral nose that leads you into an orange jammy marmeladey oasis. I’m beginning to trick myself here – how in the heck are we doing this? This beer was inspired by one of the most prolific hop brewers in the United States – Georgetown Brewing. I went gunning for their favorite farm, and one of the biggest sleeper hops in Yakima Washington. We ended up with over 200lbs of fresh, whole cone Chinook from Roy Farms that we absolutely slammed into this batch – even more so than the other two fresh hop NA offerrings in order to bring home a little more bitterness. 16OZ Cans
  • SELF CARE NA FRESHEN UP WET HOP HAZY IPA – This beer is likely one of the first fresh hop NA beers ever to be made available commercially. Strata was the bell of the ball last year during harvest – everyone wanted those hops, which are full of juicy deliciousness, and we absolutely crammed them into this beer. The fresh hops were piled high, and filled the brewhouse with pillowy vibes on brew day, and we couldn’t wait for you to be able to experience all those amazing smells and flavors for yourselves. And now the wait is over! A fresh wave of pinneapple and strawberry in a glass! 16OZ Cans
  • SELF CARE NA GET FRESH WET HOP BRUTE IPA – What even is a Brut? Well they were a red hot trend in IPA a couple years ago. They took off like a rocket ship. Everyone was making them. It’s a weird translation to the NA world but Bruts were really dry and light. The IPA’s were being flipped on their head and using corn and or rice to keep them as low in body as they could be. I chose to use some Corn in this rendition. It is ripping dry, not seltzer dry but darn do these hops come out swinging. The Brut trend in beer sorta stalled out because everyone ending up making them – but we’re still fans. So we plan on wiggling around in this style a little and seeing what magic we can come up with after this one. Sweet and sticky nose paired with assertive dryness and lemon pithy brightness. 16OZ Cans
Click here to place an order via website
Thank you for your continued support.

Much love,
Mark and Tastebud Crew

10/13 – WEDNESDAY! Thursday and Friday and Saturday

AUTUMN PIZZAS

Herbivore – butternut squash, fresh ginger, scallions, jalapenos, mozzarella, goat cheese, pumpkin seeds – 26

Carnivore – bacon, crabapples, roasted cabbage, roasted onions, mozzarella, provolone – 28

Pesto – Cilantro pesto, delicata squash, mozzarella, fresh mozzarella – 22

Meat and Tomato – roasted tomato sauce, sausage, bacon, mozzarella, herbs, parmesan, finished with marinated Astina tomatoes – 29

White Pie – roasted cauliflower, leeks, garlic, grapes, mozzarella, pecorino, ricotta – 24

Classic – tomato sauce, mozzarella – 17

Vegan – butternut squash sauce, fresh ginger, cauliflower, crabapples, scallions, 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 –
 – Add arugula – 3
 – Roasted shiitakes – 4
 – Pork sausage – 5
 – Anchovies – 3

SALADS and SOUP

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

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

Market Salad – roasted and fresh fall veggies, chickpeas, wheat berries, basil pesto, tahini sauce (vegan) – 12

Pozole – Amish Butter corn, Hutterright beans, chilies, autumn veggies. Sides of cabbage, radish, onion, oregano, lime (vegan) – 13 

BREADS – Friday and Saturday only

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

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

Cast iron focaccia – butternut squash, thyme, parmesan, 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 10/17 – 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 – Pumpkin

Pork sausage – pork sausage patty, spicy pickled slaw, sheep cheese – 9

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

Pancetta – pancetta, black current jam, plain cream cheese, arugula – 8

Winter Squash – kabocha squash, ricotta, toasted hazelnuts, maple syrup – 8

Trout – 2 oz cold smoked trout, shiitake mushrooms, fresh ginger, scallions, plain cream cheese – 9

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 – Pumpkin

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

Click here to place an order via website

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Website
7783 SW Capitol Hwy. Portland, OR 97219
503.245.4573
CATERING & EVENTS
info@tastebudpdx.com

Filed Under: Restaurant News, To-go Tagged With: Tastebud Pizza

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