Feel Good PDX

"Gabriel Pascuzzi, the owner of grilled chicken spot Mama Bird, opened this bowl restaurant in Buckman in 2021, after starting the business as a pandemic pop-up. All of the bowls are available as salads with a mixed green base, but the bowl toppings themselves are hearty and interesting enough to make any salad a full-on meal: In the Smokey Roots, a blend of smoked beets, charred onion, sautéed kale, and roasted carrots are almost meaty, especially with the added touch of garlic sumac yogurt. For something a touch lighter, the Painted Hills uses a bright collection of charred broccoli and pineapple with fresh grapefruit, jicama, and avocado, all dressed in a jalapeno cilantro vin. The restaurant also offers add-ons like Ota tofu and poached chicken breast." - Janey Wong

"Feel Good is a new brick and mortar restaurant on SE Belmont Street by chef Gabriel Pascuzzi, offering vivid, colorful grain and vegetable bowls. The restaurant is primarily takeout, with a focus on plant-based bowls made with grains, cauliflower rice, or mixed greens topped with roasted and raw vegetables, dressings, and herbs. Customers can build their own bowls with local produce and options like poached chicken, tofu, and avocado. The shop has a strong emphasis on local sourcing and was originally a pop-up during the COVID-19 pandemic." - Alex Frane

"Upcoming Top Chef contestant and local restaurateur Gabriel Pascuzzi is still working on opening his third restaurant, a version of his 2020 pop-up Feel Good. Feel Good’s grain bowls, which come meticulously constructed with slivers and slices of things like grapefruit, jicama, and pickled red onion, are artfully made, both in terms of how they taste and how they look." - Brooke Jackson-Glidden

"The new grain bowl restaurant from Top Chef alum and restaurateur Gabriel Pascuzzi." - Eater Staff

"Feel Good is a pop-up bowl cafe that serves intricate grain bowls with a variety of vegetarian options. It operates within the Stacked Sandwich Shop and offers five pre-set bowls with options for poached chicken breast or flatiron steak as add-ons." - Brooke Jackson-Glidden