“St. Louis ribs, pulled pork and beer sausage star in the impressive show over at Bark City BBQ”
“Michael Keskin has been ably demonstrating a talent for lean brisket you can’t get enough of at Bark City BBQ.”
David Landsel, Food & Wine
“Bark City earned its name with the best ribs I had in Portland. The St. Louis cut ribs were tender and smoky with a sweet glaze over top a stout, black bark. Keskin’s Bark City is another new bright spot in Portland’s barbecue scene.”
Daniel Vaughn, Texas Monthly
“Barely out of the gate, Bark City was named—and for good cause—food cart of the year by more than one local publication.”
David Landsel, Food & Wine
“True to its name, Bark City serves smoked proteins with a focus on the caramelized “bark” that smoked meat develops as it cooks.”
Ron Scott, Eater PDX
Watch Michael’s podcast interview with Kevin Kelly, from Kevin’s BBQ Joints.
Watch Michael share Super Bowl BBQ tips on KGW’s Tonight with Cassidy
“The Pitmaster Nap at Eater Portland’s 2018 Food Cart of the Year, Bark City BBQ, is basically a pile of meat. It has a sausage, ribs, pulled pork, and turkey, not to mention the various sides.”
Brooke Jackson-Glidden, Eater PDX
Food Cart of the Year: Bark City BBQ
“Bark City holds its own and offers something new and distinct, fleshing out Portland’s barbecue renaissance. Pitmaster Michael Keskin cherrypicked barbecue styles from across the South, but the most captivating touches are the ones that feel distinctly his — pickled avocado as a side, for instance, which plays off the fattiness of most meats and cuts the smoke with a splash of vinegar. One could argue his brisket could go toe-to-toe with Matt’s on certain days and win.”
Brooke Jackson-Glidden, Eater PDX
“The best thing at Bark City are the St. Louis-cut ribs, neatly trimmed, perfectly seasoned and smoked until the fat glistens under a dark, crunchy bark.”
Michael Russell, The Oregonian
“But its Oregon-oak-smoked meats stand on their own, from slabs of tender brisket with telling pink smoke rings to sloppy chopped pork tossed with sauce. It’s sacrilege to go without a side of pickled avocado.”
Best of Portland Readers’ Poll 2018
Third Place: Best Food Cart in Portland, Oregon
Nominated: Best BBQ in Portland, Oregon
“Not only do the pulled pork and ribs at Bark City rival some of the best in town, but each and every side is treated with equal care.”
Matthew Korfhage, Willamette Week
“Bark City BBQ resides somewhere near the realm of Carolina-style barbecues, heavy with vinegar-based and mustard sauces. But its Oregon-oak-smoked meats stand on their own, from slabs of tender brisket with telling pink smoke rings to sloppy chopped pork tossed with sauce. Don’t miss the pickled avocado as a side.”
“You wouldn’t necessarily think to mix ice cream and pudding, but this banana pudding milkshake from the Bark City BBQ food cart in North Portland is a match made in dessert heaven.”
Lizzy Acker, The Oregonian
“Go straight for the “Pit Master Nap” sampler, a bonanza of bark-shrouded ribs, pulled pork, turkey (though we opted for the crazy-tender brisket), and snappy Crux Pilsner beer links.”
Karen Brooks, Kelly Clarke, Rebecca Jacobson, Sam Pape, Benjamin Tepler, and Sarah Williams, Portland Monthly
“There’s some seriously good new ‘cue in town: Split a pit-master platter and a banana pudding milk shake.”
WW Staff, Willamette Weekly
“If you haven’t heard of Bark City, you are behind the barbecue times, my friend. Michael Keskin, a chef about town and Podnah’s Pit alum, smokes his meats over Oregon oak in the parking lot—white, fabulous-smelling smoke billowing out of the 15-foot chimney.”
Eat Beat Team, Portland Monthly
“Owner Michael Keskin doesn’t declare a preferred barbecue style, and he uses only all-natural meats to make St. Louis-cut ribs (dry or wet), pulled and chopped pork, and more, with sides and milkshakes…”
Eater PDX
“Bark City’s big plates of people-pleasing ribs and brisket are no brainers, but don’t sleep on the beer brat, especially with a sweet and tangy mustard sauce”
Thomas Ross, Portland Mercury