Brazakaya

The gist: This takeout- and delivery-only restaurant serves an interesting blend of Japanese and Brazilian cooking that’s heavy on the meat side of things.
The food: It’s no surprise that more and more restaurants are focusing solely on takeout and delivery during the age of COVID, but only some foods work well within that model. Luckily, chef Marlon Alonso—who spent time at Momofuku and Michelin-starred restaurants before moving to Portland—knew what traveled well when he opened his “ghost kitchen.” Brazakaya serves Brazilian dishes influenced by Japanese izakaya cuisine, with a meaty focus—yakitori skewers made with peppers, tofu, or meats like flank steak and pork belly; lamb burgers with housemade Japanese mayo; Brazilian cut steak with rice, beans, collards, and Brazilian salsa; and a whole platter of meats with similar sides.