| Gado Gado | |
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 The restaurant's exterior at night, 2021 | |
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| Restaurant information | |
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| Food type | |
| Street address | 1801 Northeast Cesar E. Chavez Boulevard |
| City | Portland |
| County | Multnomah |
| State | Oregon |
| Postal/ZIP Code | 97212 |
| Country | United States |
| Coordinates | 45°32′09″N122°37′24″W / 45.5358°N 122.6233°W |
| Website | gadogadopdx |
Gado Gado is an Asian restaurant in Portland, Oregon.
The restaurant serves Indonesian and Chinese cuisine in Portland's Hollywood neighborhood; the menu includes pork-and-blood-sausage corn dogs, noodle and rice dishes (including nasi goreng with Chinese sausage and Dungeness crab), and salads, including a banana-leaf-smoked duck salad with citrus, lime leaf, and basil. [1]
Gado Gado has been described as a "casual, colorful restaurant, tucked in a nondescript strip mall". [2]
Thomas Pisha-Duffly and Mariah Pisha-Duffly opened Gado Gado in June 2019, [3] slightly later than initially planned. [4] [5] [6] The restaurant began serving brunch in July. [7] [8] Following a two-week closure because of the COVID-19 pandemic, in April 2020 the Pisha-Dufflys launch a menu of "stoner food" called "Oma's Takeaway"; [9] the pop-up, later renamed Oma's Hideaway, became a standalone restaurant in 2020. [10]
In 2019, Gado Gado was a Restaurant of the Year finalist in Eater Portland 's Eater Awards. [11] Daniel Barnett included the restaurant in a 2020 list of "Portland's 10 Buzziest New Breakfasts and Brunches". [12] Gado Gado was nominated in the Best New Restaurant category at the 2020 James Beard Awards. [13]
In 2020, the restaurant was included in the Eater Portland lists "Portland's Top Pandan Treats" and "15 Delectable Dumpling Destinations in Portland". [14] [15] Brooke Jackson-Glidden also included Gado Gado in Eater Portland's 2021 list of "The 38 Essential Restaurants and Food Carts in Portland". [16] The website's Nathan Williams included the restaurant in a 2022 list of "14 Standout Spots in Portland’s Eclectic Hollywood District". [17]
In 2023, Thomas Pisha-Duffly was a finalist in the James Beard Foundation's "Best Chef: Northwest and Pacific" category. [18]
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