The people behind
the food.
Forage Grove is only as good as the people making the food and pouring the drinks. We're proud to partner with some of the most dedicated makers in the Pacific Northwest.
Mary Hatz and Rodrigo Huerta met in culinary school at Linn-Benton and went on to cook at some of Portland's most respected kitchens — The Heathman, Aviary, Toro Bravo, and Little Bird among them. In 2020 they launched Comida KIN as a farm-first food truck, drawing on their Mexican and American heritages alongside the Pacific Northwest's remarkable local agriculture.
At Forage Grove, Comida KIN brings that same philosophy indoors. Every vegetable comes from local farmers working to restore healthy soil through restorative, organic, and sustainable practices. The menu rotates with what's available — because that's what farm-forward actually means.
Partner Farms & Producers
Established in 2021, FG Amore was built on a simple belief: food is love. A family-owned kitchen with deep culinary roots, Amore brings scratch-made Italian to Forage Grove — wood-fired pizzas built on cold-fermented, hand-shaped dough, house-made porchetta and meatballs, arancini, and pasta prepared in traditional styles with contemporary touches.
The kitchen makes everything it can from scratch: the dough, the sauces, the fillings. Whether it's a crispy arancini, a wood-fired pie, or a slow-simmered pasta — every plate is made with care.
Franko's doesn't overthink it — and that's exactly the point. Starting with 100% all-beef Thumann's franks and fresh-baked buns, Franko's builds gourmet dogs your way with over 35 toppings to choose from.
Whether you're going classic with the Franko, loading up with the Big Chill-E (three scoops of coney chili, cheese sauce, the works), or trying the Golden Boy with burnt pineapple mustard pulled pork on a Hawaiian roll — there's something here for everyone and no pretense required.
Pelagic Brewing takes inspiration from the farmhouse brewers of England, northern France, and Belgium, then filters it through a distinctly Pacific Northwest lens. The result is a lineup of saisons, IPAs, and ales designed for a long meal and good company.
At Forage Grove you'll find Pelagic pouring their flagship Saison Pélagique Blonde alongside West Coast IPAs, rotating seasonals, Oregon wine, and cider from Bull Run. Ask about growler fills to take some home.