Cajun chicken po’ boy. | Ben Coleman/Eater Portland Portland has long been a haven for vegans and vegetarians of all stripes, and as a result, even the most carnivorously oriented restaurants in the city usually have a few decent veggie options on the menu. That’s great for diners, but a lso means vegan-only restaurants have to work a bit harder to compete. DC Vegetarian owners Becky Leonard and Damien Gill opened their sandwich cart in 2009, and followed it with a full restaurant a decade later in 2018, accruing an army of devoted sandwich enthusiasts of all persuasions along the way. The secret is in the soy curls, a locally-produced Y2K-era meat-alternative that can stand in for a multitude of sandwich fillings without ever visiting the uncanny valley. What to order A traditional Reuben usually features an irresponsible amount of corned beef, but the actual load-bearing flavors are in the kraut, the bread, and the dressing. DC’s Reuben ($14) is competitive with the best in town, and significantly less punishing digestively. The Cajun chicken po’ boy ($15.50) is another excellent soy curl-delivery vector. The curls are heavily seasoned before they get a hit of zesty fry sauce, and the baguette is appropriately fluffy. The Italian sub ($15.50) is another popular option, likely because a good hoagie has a garden’s worth of veg (both fresh and pickled) to begin with. The vibe Unfussy Old Portland charm paired with a level of lighthearted irreverence designed to beat any uptight diet-scold allegations. Insider tip Keep an eye on the Insta for monthly, weekly, and sometimes even daily specials, like a pickled carrot bánh mì burger or a vegan take on the Seattle dog. That also includes fries, which don’t have a permanent spot on the menu but have a tendency to pop up on Fridays and Wednesdays. ...read more read less