According to a recent article from the Portland Eater, Bark City will soon debut in the Alberta District at 2231 NE Alberta Street.
A representative of Bark City was not immediately available for commentary upon What Now Portland’s request.
According to the company website, Bark City will open in late May of this year. Behind Bark City is Michael Keskin.
“Meet Michael Keskin, the Pit Master and Owner of Bark City BBQ. Originally hailing from Virginia, Michael’s love for food and adventure led him on a journey across the country, where he sampled the finest BBQ the South had to offer, all while soaking in the soulful sounds of the blues and creating unforgettable memories with friends.”
“His journey eventually brought him to the vibrant city of Portland, Oregon, where he immediately felt at home and saw an opportunity to turn his passion for BBQ into a career. With over 18 years of experience working in various culinary settings, including award-winning establishments and chef-driven kitchens, Michael decided it was time to bring his unique twist on BBQ to the table.”
“For five successful years, Michael ran his beloved BBQ food cart in Portland, earning accolades such as Food Cart of the Year from multiple publications right from the start. His outstanding work even caught the attention of renowned publications like Food & Wine and Texas Monthly.”
“Although Michael and his wife, Jenny, briefly relocated to Flagstaff, Arizona in 2023, they found themselves drawn back to the vibrant food scene of Portland, Oregon. Now, they’re thrilled to be back, ready to share Michael’s lifelong passion for BBQ with the community once again.”
“Imagine sinking your teeth into slow-smoked meats, infused with the rich aroma of oak wood, and sliced fresh to order. It’s a sensory experience that goes beyond taste—it’s about savoring every moment, surrounded by laughter and good company.”
The article from Portland Eater states, “At the new Bark City, devotees will still find many of the classics from the original cart — prime smoked brisket, three-day cured and smoked sausages, Carolina-style pulled pork, pickled avocados — as well as a lineup of new sandwiches and weekly specials.”
“The sandwich menu does include standbys like pulled pork and brisket, as well as a “double brisket” with both slabs of fatty brisket and chopped brisket; however, Keskin also wanted to get creative. The Homer pairs slow-smoked salt and pepper turkey and a hot link, all on a bun slathered with pimento cheese.”
“His smoked bologna sandwich comes with a combination of BBQ mayo and mustard vinegar, plus melted American, crispy jalapeños, and softened onions. The chef also offers a play on a McRib, with house-made pickles and onions.”
