When you think about cities with great outdoor dining, chances are Portland doesn’t come to mind. But every summer we’re blessed with a brief, beautiful window when everyone clamors to eat alfresco. Farag’s was made for that moment.
The ephemeral restaurant set up shop in a parking lot behind Güero for the past two summers, turning what was once a motor oil–stained strip of asphalt into a lush oasis. Canvas covers shade long picnic tables and two-tops. Cafe lights drape overhead. Big terracotta pots with crawling jasmine vines and sculptural trees line the perimeter. The overall effect is reminiscent of Ojai, a Balearic island or some other sunny and chill destination.
So, not your typical Pacific Northwest patio. But that’s what makes Farag’s so special. It’s here for a good time, not a long time. That and the unlikely combination of warm-spiced, brightly flavored Egyptian food and a mezcal- and sake-forward cocktail menu.
During the pandemic, Güero chef and owner Megan Sanchez had the opportunity to buy the near-empty lot behind her restaurant. She took it before even considering what it might become. There was no roof, no kitchen and no budget. It took years for her and Ben Skiba, Güero’s GM and bar director, to suss out how they wanted to bring the space to life. First it was an overflow space for Güero, then a mariscos pop-up, then they tried hamburguesas…