Thousands of Plant-Based Recipes. Sneak Peek of the New Issue. In a city so rich with incredible places to eat, it can be hard for some places to stand out. Since launching in , this worker-owned cooperative has become a local institution, amassing a dedicated fan base of vegans and non-vegans alike.
Through heaping portions of flavorful curries and flaky stuffed rotis, the folks at Mirisata are introducing the rich flavors of Sri Lanka—and the versatility of vegan cuisine—to a wide and growing audience.
Mirisata Instagram. It all started when co-founding worker-owner Alex Felsinger—whose father hails from Sri Lanka—started cooking Sri Lankan food for his pals. And then people started asking us if they could come over for dinner. The date he picked? March 10, Less than two weeks later, the Covid pandemic had reached a tipping point in Oregon, prompting the governor to issue a stay-at-home order. It was then that Mirisata went from pop-up to full-blown restaurant. One key distinction is that many North Indian dishes—including vegetarian options—go heavy on cream, yogurt, and ghee made from cow or buffalo milk.
Coconuts are ubiquitous on the island, and both the nuts and the sap of this versatile tree are used to add both thickness and flavor to Sri Lankan dishes. Expect a generous portion of rice served with parippu dal plus an assortment of curries with different spice levels, flavor profiles, and temperatures presented the classic way: on a banana leaf.
The idea is to mix different items together to create a new combination of flavors with every bite, like a culinary choose-your-own-adventure experience. The exact offerings change a few times a week and can range from savory garlic curry think melt-in-your-mouth cloves of garlic cooked in a light gravy to fragrant deviled potatoes, perfect for balancing out some of the spicier offerings.
