Addy’s Sandwich Bar

Portland, United States

4.2

20 reviews

Accepts Credit Cards
Free Wi-Fi

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Bussiness info

Takes Reservations
No
Delivery
Yes
Take-out
Yes
Accepts Credit Cards
Yes
Accepts Bitcoin
No
Good For
Lunch
Parking
Street
Bike Parking
Yes
Wheelchair Accessible
Yes
Good for Kids
Yes
Good for Groups
No
Attire
Casual
Ambience
Casual
Noise Level
Average
Alcohol
Beer & Wine Only
Outdoor Seating
Yes
Wi-Fi
Free
Has TV
No
Waiter Service
No
Caters
Yes

Description

Specialties

European-​style sandwiches made with all-​natural, organic and locally sourced products on Little T baguettes. Featuring house-​cured ham, natural turkey breast, duck confit, country pâté, line-​caught tuna, seasonal vegetarian options and a toasted chocolate/​sea salt/​olive oil sandwich.

Now serving Spella Coffee, fresh vegetable juices, fruit smoothies, panini and beer, cider and wine.

History

Established in 2009.

With an appreciation for traditionally prepared food using natural products like humanely raised meat without hormones or antibiotics and organic vegetables and dairy, Portland native Addy Bittner opened Addy’s Sandwich Bar in August of 2009. Recognized in October by The Oregonian as one of Portland’s Top Ten Food Carts, Addy’s sells affordable, high-​quality and nutrient-​dense sandwiches, soup and salads to sell-​out crowds.

Meet the Business Owner

Addy B.

Business Owner

Addy Bittner was born Portland, Oregon, in 1977 and grew up here until high school when she lived in Taiwan, Idaho, Sweden and Denmark. After living in Bellingham, Washington, and graduating with a degree in journalism from Western Washington University, she moved back to Portland in 2000. Prior to opening Addy’s Sandwich Bar in 2009 she completed Western Culinary Institute’s Restaurant Management Program and cooked for three years at No Fish Go Fish and at Sydney’s Café for another three years. Addy currently lives with her boyfriend in SE Portland. She appreciates vintage crime novels, crossword puzzles, the great outdoors, gangster rap, thrift store treasures, the Trail Blazers, good friends and good food, preferring old-​fashioned food preparation techniques over modern-​day processing. She likes to cure, ferment and culture smartly-​procured meat, vegetables and dairy and explore the nutritional aspects of food.