Por Que No? Slated to Expand and Renovate At Both Portland Locations

Por Que No? also offers catering, delivery, and takeout options.
Por Que No? Slated to Expand and Renovate At Both Portland Locations
Photo: @porquenotaqueria on Instagram

According to a recent article from Bridgetown Bites, Por Que No? will be undergoing renovations and an expansion at their SE and N Mississippi locations.

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A representative of Por Que No? was not immediately available for commentary upon What Now Portland’s request.

According to the article, “The Hawthorne location is going to see some changes in the form of a commissary kitchen. Permit activity that is explicit about the commissary kitchen was set up last summer and is still in “under review” status: “New tenant, no change of occupancy. Change of use from dry cleaning to commissary kitchen.” 

“My research journey led me to a permit that was set up last week (still in “under review” status) for the North Mississippi location of ¿Por Qué No?: New structure with attached covered walkway to create space for additional seating for the restaurant.”

Por Que No’s company website tells us a little more about the restaurant, stating, “We are proud to serve crema, quesa fresco, and queso Oaxaca from Ochoa’s Queseria in Albany, OR. Our pork comes from Cascade Farms. They work with a select team of hand-picked local and national growers who raise animals to their exacting standards of eliminating the use of artificial flavors or chemicals, antibiotics, and hormones.”

“Our beef also comes from Cascade Farms. This Angus beef is raised locally (regionally, within the northwest) on sustainable pastures and is fed a 100% vegetarian diet that is hormone and antibiotic-free. The beef is aged a minimum of 21 days to ensure tenderness and flavor. It contains no artificial ingredients and is minimally processed.”

“We also use chicken from Cascade Farms. Their chicken is always vegetarian-fed, humanely raised, and all-natural (no antibiotics or hormones). The fish we serve is wild, line-caught Alaskan cod. Our shrimp are Mexican whites, wild-caught in the Sea of Cortez. The shrimp are caught using small boats and nets that have by-catch-reducing devices as well as turtle-excluding devices.”

Madison Ballinger

Madison Ballinger

Madison Ballinger is a writer, editor, and marketing collaborator with experience ranging from grant writing, screenwriting, SEO, content writing, and more. She graduated from Portland State University with a Bachelor of Science degree in English, with multiple honors accreditations as a first-generation college student. You can find her in a local thrift shop or plant store, creating music, or going to one of her favorite band’s concerts when she is not behind the keyboard furiously typing away.
Madison Ballinger

Madison Ballinger

Madison Ballinger is a writer, editor, and marketing collaborator with experience ranging from grant writing, screenwriting, SEO, content writing, and more. She graduated from Portland State University with a Bachelor of Science degree in English, with multiple honors accreditations as a first-generation college student. You can find her in a local thrift shop or plant store, creating music, or going to one of her favorite band’s concerts when she is not behind the keyboard furiously typing away.
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