What to Order and What to Skip, at Portland's Newest Vegan Fast-Food Spot

"If you were to guess where in Portland you could find a vegan burger designed by former Bon Appétit star Molly Baz, you might guess Buckman, the Pearl, maybe Alberta Arts. And yet, Face Plant sits in the entrance to industrial Swan Island, surrounded by ports, shipping centers, and trucking company Daimler. The vivid red and white building used to house a McDonald's, but in February, the vegan restaurant took over, serving plant-based versions of burgers, nuggets, fries, and shakes."

"Since opening, CEO and cofounder Matt Plitch-a Portlander and Nike alum-has stated his goal is to "take down McDonald's." He and Baz, Face Plant's head of culinary development, envision Face Plant franchises across the country, replacing the meat-based industry and its outsize contribution to carbon emissions. But taking on a $200 billion-plus company is a daunting challenge-in various interviews, Plitch has stressed that the food needs to be affordable, it needs to be fast, and, most importantly, it needs to taste great."

"Face Plant certainly meets two of those criteria: You can order one of everything on the menu for less than $70, and on a recent stop just after noon I waited maybe three minutes for my order while watching a steady stream of truckers in the drive-through. But is it delicious enough to conquer the goliath of the fast-food industry? Now that it's had time to settle in and smooth out any culinary creases, I visited the Swan Island fast-food restaurant."

Face Plant occupies a former McDonald's building at the entrance to industrial Swan Island in Portland, surrounded by ports and trucking centers. The restaurant serves plant-based burgers, nuggets, fries, and shakes, designed by Molly Baz with CEO Matt Plitch aiming to "take down McDonald's." Face Plant emphasizes affordability, speed, and taste, offering a full menu for under $70 and quick service with a busy drive-through. Founders plan to franchise nationally to replace meat-based fast food and reduce carbon emissions. Early menu items largely mimic classic fast-food appeal, though not every item is universally praised.

Read at Portland Monthly