Miss Delta

Last updated
Miss Delta
Miss Delta logo.png
Miss Delta
Restaurant information
Established2007 (2007)
Owner(s)Marcus Oliver
Previous owner(s)
  • Anastasia Corya
  • Anton Pace
Food type
Street address3950 North Mississippi Avenue
CityPortland
StateOregon
Postal/ZIP Code97227
CountryUnited States
Coordinates 45°33′5.9″N122°40′31.1″W / 45.551639°N 122.675306°W / 45.551639; -122.675306
Website missdeltapdx.net

Miss Delta is a Southern restaurant in Portland, Oregon. [1] [2] Anastasia Corya and Anton Pace opened the restaurant in 2007, and later sold the business to Marcus Oliver, who expanded the Cajun and Creole-menu to include barbecue.

Contents

Description

The Southern restaurant Miss Delta, located in the north Portland part of the Boise neighborhood, serves brunch, lunch, and dinner. [3] According to John Chandler of Portland Monthly , the restaurant "is the slightly-less-thrift-store-funky offspring of the original Delta Cafe on SE Woodstock, a joint that earned its rep by dropping huge platters of Southern cooking on its customers for embarrassingly small sums of money". [4] The Portland Mercury 's Alison Hallett described Miss Delta as a "well-designed little space" with wood floors, exposed brick walls, and "quirky" light fixtures "that suffuse the place with a bourbon-y hue create an atmosphere redolent with both Southern gentility and North Portland chic". [5]

The Cajun and Creole-influenced [6] menu has included barbecue, [7] biscuits and gravy, [8] catfish sandwiches, [9] cauliflower casserole, chicken and waffles, [10] cornbread muffins, fried okra, hushpuppies, gumbo, and po'boys. [11] [12] The Trashy Mac is macaroni and cheese with smoked chicken and pesto, jambalaya, or gumbo. [13] [14] [15] The Meat Sweats is a platter of andouille, brisket, blackened chicken, pulled pork, and spare ribs. [11] Sides have included coleslaw, collards, mashed potatoes with chicken sausage gravy, and red beans and rice. [16] The dessert menu has included marionberry cobbler, sweet potato pie, and Milky Way cake (dark chocolate cake with chunks of Milky Way candy and caramel). [6]

History

Anastasia Corya and Anton Pace, who previously opened the Delta Cafe in 1995, opened Miss Delta in August 2007. [6] Previously, the space had housed Pasta Bangs. [17] Marcus Oliver later became the owner. [18] He purchased the restaurant and expanded the mostly Cajun/Creole menu to include barbecue. [19]

In 2013, Michael Russell of The Oregonian called Miss Delta a "one-time spinoff of ... cult favorite Delta Cafe" and said the restaurant "has seemed to change hands more times than the Mississippi River has tributaries". [16] Like many restaurants, the business experienced difficulties during the COVID-19 pandemic, including staffing issues and temporary closures. [20] [21] In 2021, Oliver's book Cool and Kooky Kids Coloring Cookbook was sold at the restaurant. [22]

Reception

In his 2007 review of Miss Delta, Tim LaBarge of The Oregonian wrote, "Don't let the lighthearted interior fool you: Miss Delta is a place for serious eating and Southern comfort." [23] The newspaper's Grant Butler called the fried chicken "stellar" and said the "sides are good across the board". [24] In 2008, Butler said the restaurant "captures the essence of Southern cooking in all its cast-iron glory. Whether it's perfect black-eyed pea fritters or spicy jambalaya with hot sausage, smoked chicken and shrimp, dishes have a calories-be-damned approach. Portions are so large they have their own gravitational pull: The thing separating comfort from extreme discomfort is your own self-control." [25] [26]

See also

Related Research Articles

<span class="mw-page-title-main">Cajun cuisine</span> Franco-American food developed by the Cajun people

Cajun cuisine is a style of cooking developed by the Cajun–Acadians who were deported from Acadia to Louisiana during the 18th century and who incorporated West African, French and Spanish cooking techniques into their original cuisine.

<span class="mw-page-title-main">Cuisine of the Southern United States</span> Regional cuisine of the United States

The cuisine of the Southern United States encompasses diverse food traditions of several subregions, including Tidewater, Appalachian, Ozarks, Lowcountry, Cajun, Creole, African American Cuisine and Floribbean cuisine. In recent history, elements of Southern cuisine have spread to other parts of the United States, influencing other types of American cuisine.

<span class="mw-page-title-main">Louisiana Creole cuisine</span> American regional cuisine

Louisiana Creole cuisine is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, as well as influences from the general cuisine of the Southern United States.

<span class="mw-page-title-main">Acadia: A New Orleans Bistro</span> Defunct restaurant in Portland, Oregon, U.S.

Acadia: A New Orleans Bistro, or simply Acadia, was a Cajun-, Louisiana Creole-, and Southern-style restaurant in northeast Portland, Oregon, in the United States.

<span class="mw-page-title-main">The Parish</span> Defunct restaurant in Portland, Oregon, U.S.

The Parish was a Cajun, Louisiana Creole, and seafood restaurant in Portland, Oregon's Pearl District, in the United States. It was opened by Tobias Hogan and Ethan Powell in 2012, and became known for its oysters. In 2015, the restaurant was split in half, and one side of the space began serving brunch, lunch, and happy hour as the Palmetto Cafe. The Palmetto was converted into a private event space and pop-up restaurant in February 2016, and The Parish closed abruptly in September of that year.

<span class="mw-page-title-main">Tasty n Daughters</span> Defunct restaurant in Portland, Oregon, U.S.

Tasty n Daughters was a restaurant in Portland, Oregon. The "reboot" of Tasty n Sons opened in February 2019. It closed in mid 2020, during the COVID-19 pandemic, along with sibling restaurant Tasty n Alder.

<span class="mw-page-title-main">The Original Dinerant</span> Diner in Portland, Oregon, U.S.

The Original Dinerant, or simply The Original, is a diner serving American cuisine in Portland, Oregon, United States. Owned by Sage Hospitality Resources, Guy Fieri visited the "modern" and "upscale" diner to film a 2016 episode of the Food Network's Diners, Drive-Ins and Dives. The diner has hosted competitive eating contests and other special events. The Original has received a generally positive reception and is most known for its glazed doughnut sliders and alcoholic milkshakes. The restaurant's mezzanine level has an amusement arcade and bar called The Dinercade added in early 2019.

<span class="mw-page-title-main">Everybody Eats PDX</span> Defunct restaurant in Portland, Oregon, U.S.

Everybody Eats PDX was a soul food restaurant in Portland, Oregon. The business closed in 2022.

<span class="mw-page-title-main">Nacheaux</span> Restaurant in Portland, Oregon, U.S.

Nacheaux is a Mexican-Cajun fusion restaurant in West Linn, Oregon. Previously, the business operated in Portland.

<span class="mw-page-title-main">Souley Vegan</span> Vegan soul food restaurant group

Souley Vegan is a vegan soul food restaurant group based in Oakland, California in the United States. Their only remaining location closed in October 2023, although the owner intends to reopen elsewhere. Their flagship restaurant was in Oakland. The restaurant group is owned by chef-founder Tamearra Dyson. They had additional locations, which have since closed, in Los Angeles, Las Vegas, and San Francisco.

<span class="mw-page-title-main">Dirty Lettuce</span> Vegan restaurant in Portland, Oregon, U.S.

Dirty Lettuce is a Black-owned vegan restaurant serving Southern, Cajun, and Creole cuisine in Portland, Oregon. Alkebulan Moroski began operating as a food cart in 2020 and opened a brick and mortar restaurant in 2021.

<span class="mw-page-title-main">Baes Fried Chicken</span> Restaurant in Portland, Oregon, U.S.

Baes Fried Chicken, or Baes Chicken, is a fried chicken restaurant with three locations in Portland, Oregon. The original restaurant opened in Old Town Chinatown in November 2019. Outposts opened in southeast Portland's Sellwood-Moreland neighborhood in July 2020, and on Alberta Street in northeast Portland's Concordia neighborhood in January 2023. Baes has also been a vendor at the Moda Center.

<span class="mw-page-title-main">Erica's Soul Food</span> Restaurant in Portland, Oregon, U.S.

Erica's Soul Food is a restaurant in Portland, Oregon.

<span class="mw-page-title-main">Yonder (restaurant)</span> Defunct restaurant in Portland, Oregon, U.S.

Yonder was a Southern restaurant in Portland, Oregon. Chef Maya Lovelace opened Yonder in northeast Portland's Cully neighborhood in 2019. The business was named one of the city's ten best new restaurants of 2019 by The Oregonian and was featured on an episode of the Food Network's Diners, Drive-Ins and Dives in 2020. Yonder closed on June 26, 2022, when Lovelace converted the space into Hissyfit.

<span class="mw-page-title-main">Toki (restaurant)</span> Korean restaurant in Portland, Oregon, U.S.

Toki was a Korean restaurant in Portland, Oregon. It closed in 2024.

<span class="mw-page-title-main">Grits n' Gravy</span> Restaurant in Portland, Oregon, U.S.

Grits n' Gravy is a Southern restaurant in Portland, Oregon. Chef Brandon Stevens opened the restaurant in December 2021, in the space that previously housed Little Bird Bistro.

References

  1. ↑ Where to Eat Guide Portland - Spring Issue 2014: Dining Guide, Portland, Oregon, Restaurant Guide. Where to Eat Guide & Associates. Archived from the original on 2023-09-19. Retrieved 2023-09-19.
  2. ↑ "Miss Delta: More than just a restaurant". KOIN.com. 2023-07-12. Archived from the original on 2023-07-13. Retrieved 2023-09-19.
  3. ↑ Frane, Alex (2018-01-31). "Portland's Killer Southern Restaurants". Eater Portland. Archived from the original on 2019-05-11. Retrieved 2023-09-19.
  4. ↑ "Happy Hour: Miss Delta". Portland Monthly . Archived from the original on 2020-09-24. Retrieved 2023-09-19.
  5. ↑ Hallett, Alison. "Southern Eclectica". Portland Mercury. Archived from the original on 2023-06-01. Retrieved 2023-09-19.
  6. 1 2 3 "Battered and Blackened". Willamette Week. 2007-12-12. Archived from the original on 2022-02-02. Retrieved 2023-09-19.
  7. ↑ Walsh, Chad (2016-06-17). "Portland Barbecue By The Numbers". Eater Portland. Archived from the original on 2020-06-03. Retrieved 2023-09-19.
  8. ↑ "14 Solid Portland Breakfasts for Under $8". Eater Portland. 2016-02-18. Archived from the original on 2023-05-01. Retrieved 2023-09-19.
  9. ↑ SEBELLIN-ROSS, S.J. (July 23, 2010). "Picnic fare with Southern flair". The Oregonian. Selecting a fish dish was trickier, but we chose the catfish from Miss Delta. Located in the middle of a fun strip of Mississippi Avenue, the two things you notice instantly about Miss Delta is that it is hideously noisy even when only half full and that it's incredibly textural with its array of Victorian-inspired hanging lamps, exposed brick wall, tin ceiling-panel decorated open kitchen, and slippery vinyl banquettes complete with tears and crumbs. But forget all that, because you're there for the deep-fried catfish. Miss Delta avoids the fatty, oily taste catfish sometimes suffers from. Instead, it has a succulent interior and honey-colored crust. Unfortunately, this excellent fish comes with two overcooked sides of your choice. The rice in the beans and rice is mushy and the beans have all but lost their integrity. The overly wet mashed potatoes have been pureed into something between mush and soup. Even the pasta in the mac and cheese was downright limp. However, all is not completely lost. Even with the mushy pasta, we found ourselves compulsively picking out and devouring the tasty browned, cheesy bits that had baked to a crisp on top of the mac and cheese. So, just for those tasty morsels, we'd opt for the mac and cheese.
  10. ↑ Guida, Emma (December 9, 2018). "Delicious chicken and waffles This unlikely combination — a staple of Southern cuisine — has taken hold in Portland. Here are five favorites". The Oregonian. p. 008. Miss Delta, which really does Cajun-inspired fare justice, is firing on all cylinders when it comes to chicken and waffles. Miss Delta uses boneless breasts for fried chicken, which isn't the most authentically Southern preparation, but it's just so dang good that I didn't care. The cuts of chicken are thin enough that you get a good taste of perfectly executed buttermilk batter in every bite — it's crispy, just a little spicy and decadent without being overwhelmingly so. The waffle is just as good: lightly crispy and buttery, accompanied by delicious praline butter and classic maple syrup. The effect makes you understand why this seemingly odd dish was invented in the first place.
  11. 1 2 Scott, Ron (2016-06-13). "14 Standout Barbecue Restaurants and Carts in Greater Portland". Eater Portland. Archived from the original on 2021-05-15. Retrieved 2023-09-19.
  12. ↑ Perry, Douglas (2007-11-15). "Restaurant Review: Miss Delta". The Oregonian. Archived from the original on 2023-01-27. Retrieved 2023-09-19.
  13. ↑ "Try Portland's best mac and cheese dishes at home as annual festival turns to 'take & bake'". KGW . September 13, 2021. Archived from the original on 2022-09-27. Retrieved 2023-09-19.
  14. ↑ MacEvoy, Maya (2020-02-05). "Where to Find Top-Notch Mac and Cheese in Portland". Eater Portland. Archived from the original on 2022-01-13. Retrieved 2023-09-19.
  15. ↑ Kolars, Emily (2017-10-05). "Miss Delta". Thrillist . Archived from the original on 2015-09-25. Retrieved 2023-09-19.
  16. 1 2 Russell, Michael (April 19, 2013). "Tapas bar Radar should be on yours". The Oregonian.
  17. ↑ Butler, Grant (November 16, 2007). "Go north for Deep South". The Oregonian. p. 20. The restaurant, which earlier this year took over the space that had been Pasta Bangs, is from the original owners of the Woodstock neighborhood's Delta Cafe. While that spot has experienced a quality slide in recent years, Miss Delta recaptures the magic.
  18. ↑ "Miss Delta owner says restaurant & bar burglarized twice in a month". KATU. 2022-04-26. Archived from the original on 2023-09-19. Retrieved 2023-09-19.
  19. ↑ Jackson-Glidden, Brooke (2018-11-12). "Barbecue-Topped Pizzas Will Hit NE Broadway Next Month". Eater Portland. Archived from the original on 2023-03-20. Retrieved 2023-09-19.
  20. ↑ "Restaurants work to transition to takeout only establishments after governor's order". KATU. 2020-03-16. Archived from the original on 2023-09-19. Retrieved 2023-09-19.
  21. ↑ Reaume, Genevieve (2022-01-05). "Portland-area restaurants close as COVID-19 cases surge with omicron variant". KATU. Archived from the original on 2022-01-07. Retrieved 2023-09-19.
  22. ↑ "North Portland restaurant owner creates kid's coloring book that gives back". KATU. 2021-06-29. Archived from the original on 2023-02-08. Retrieved 2023-09-19.
  23. ↑ LaBARGE, TIM (November 16, 2007). "Don't let the lighthearted interior fool you". The Oregonian. p. 20. Don't let the lighthearted interior fool you: Miss Delta is a place for serious eating and Southern comfort.
  24. ↑ Porter, Roger; Welker, DeAnn; Butler, Grant (December 14, 2007). "recently reviewed by The Oregonian's restaurant critics". The Oregonian. p. 22. Miss Delta: This new restaurant offering the dishes of the Deep South is from the original owners of the Delta Cafe. While that spot has experienced a quality slide in recent years, Miss Delta recaptures the magic. Start out with addictive fried okra --with crispness that overcomes the sliminess that some people find off-putting. Or dig into golf-ball-sized hush puppies, perfectly fried balls of cornmeal dough studded with finely minced bits of jalapeno. Main dishes are hearty and meat-centric, ranging from bowls of spicy, shrimp-studded gumbos and jambalayas to a mammoth plate of barbecued pork spare ribs. Don't miss the stellar fried chicken, at once crunchy and juicy. Sides are good across the board.
  25. ↑ Butler, Grant (June 13, 2008). "Comfort food central". The Oregonian. pp. X21. Miss Delta, which opened last year on bustling North Mississippi Avenue's dining strip, captures the essence of Southern cooking in all its cast-iron glory. Whether it's perfect black-eyed pea fritters or spicy jambalaya with hot sausage, smoked chicken and shrimp, dishes have a calories-be-damned approach. Portions are so large they have their own gravitational pull: The thing separating comfort from extreme discomfort is your own self-control. That's why there's a treadmill at your gym. Use it. Eat and drink: Hush puppies full of jalapeno bits; cornmeal-crusted fried okra; shrimp gumbo; barbecue pork spareribs; fried chicken, with a leg and plump breast lightly battered, crunchy and juicy; sides like buttery mashed potatoes, macaroni and cheese, or collard greens with bits of pork, so good you could make a meal of them alone; flaky-crusted homemade apple and marionberry pies. Classic Southern cocktails like Sazeracs and Old-Fashioneds mingle with inventions like the "farmer's daughter" --muddled cucumber, vodka and cranberry juice. Reality check: It's almost always packed, and the only place to wait for a table is a dreary hallway back by the bathrooms.
  26. ↑ "DINING - Celebrated hot spots". The Oregonian. July 27, 2008. pp. S10.
This page is based on this Wikipedia article
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.