GoodEats: ‘Parts’ sliced, diced and cooked over the open flame
By: Taylor Seidel, Columnist
Woodberry Kitchen’s Spike and Amy Gjerde have struck gold again with their whole animal butchery shop Parts & Labor. Keeping with their locally sustained philosophy, Parts & Labor sources whole animals to break down in their in-house butchery. The restaurant’s menu changes daily depending on what meats are available.
The restaurant itself was very cozy and intimate. Huge communal tables fill the majority of the restaurant, allowing guests to sit together and enjoy one another’s company. The only downfall of an open communal style restaurant is the noise, as the restaurant got loud during parts of the dinner. One side of the restaurant has booths and the other side includes a beautiful bar and my favorite part, the open kitchen. The kitchen isn’t what you would imagine. At Parts & Labor the majority of the cooking is done on an open flame. The grilling of the meats, the sautéing of vegetables and preparation of side dishes are also done on the open flame. The cooking method made the food and experience that much better.
The menu itself was broken down into “snacks” or appetizers, salads, dry-aged butcher’s cuts, varieties, sausages and sides. The menu was extensive to say the least. With a binge meat-eating mentality we got started with the house made charcuterie (hand smoked and cured meats). Featured that night were several different cuts of beef, pork and wild boar.
The hardest part came when choosing what cut of meat to get for my main course. With all the different types of meats, it was hard narrowing down my decision. Among my top choices were the 6oz Skirt Steak ($19) cooked to medium, Cast Iron Chicken ($18) with boneless breast and chicken thigh and Sour Beef Short Ribs ($26). The short ribs are what I ultimately went with and was extremely impressed. The entrée was served with Spätzle (a German pasta side dish) and root vegetables.
Our party, staying with the communal theme, decided to split most dishes. We also ordered the house spicy sausage ($9) served with strong grainy mustard, grilled pork belly served with house coleslaw. The food was amazing, both flavorful and filling. By far my favorite selection was the sausage which was perfectly cooked and extremely flavorful.
The food, drinks and ambiance of Parts & Labor made for a fun and enjoyable night out. I was thoroughly impressed. For those of you who are looking for a great piece of meat look no further.
I highly recommend making a reservation; Parts & Labor is not even a year old.
Hope you enjoy.
Until next time. I wish you GoodEats!
Greetings! Portland’s culinary landscape blends casual spots with upscale dining, all focused on fresh, locally sourced ingredients. Portland Restaurants https://mamadut.com/ showcase the rich flavors of the Pacific Northwest, offering everything from seafood and plant-based meals to international cuisine. Whatever your taste or budget, the city serves up something delicious for everyone.
Parts & Labor stands out for its whole-animal butchery and open-flame cooking, a practice rooted in traditional nose-to-tail cuisine that Wikipedia notes as both sustainable and deeply respectful of ingredients, creating bold, honest flavors.
While this experience leans rustic and communal, it’s interesting to contrast it with how mainstream dining approaches variety and consistency, much like the carefully curated olive garden menue that appeals to a broader, comfort-focused audience.
Overall, the warm atmosphere, shared tables, and thoughtfully prepared dishes make Parts & Labor a memorable destination for anyone who truly appreciates quality meat and intentional dining.
This review highlights Parts & Labor’s dedication to whole-animal butchery and open-flame cooking, and Wikipedia notes that nose-to-tail dining is rooted in traditional food cultures that value sustainability and full use of ingredients.
The communal setting, open kitchen, and ever-changing menu create an experience that feels both intimate and exciting, especially for diners who appreciate bold, meat-forward flavors.
It’s an interesting contrast to the predictability and convenience many people look for in everyday options like the chipotal menu of food, showing how different dining styles can satisfy different moods