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  • Hilary Berg

Wayward We Go

TASTE

Five dishes of food sit on a rich wood table.

Like Pee-Wee Herman in his adventurous, eponymous movie, Wayward Sandwiches represents a rebel of sorts. Minus the awkward laugh and red bow-tie, owner Matt Morrissey, alongside executive chef Justin Rouse, embodies a restaurateur renegade, leaving the bright lights and media-darling of Portland to create a culinary destination in Canby.


Wayward’s kitchen sources ingredients from its proverbial backyard, including cheese from Canby creamery TMK; gluten-free bread from White Rabbit in Aurora; greens and mushrooms from Brown Bottle Farm in Mulino — the list goes on. Almost everything is made in-house.

Although the ingredients are local, the menu spans the globe. For those craving Greek, there's the Lambdemic with braised lamb, tzatziki sauce, harissa, cukes, radish and pickled onions served on flatbread. In a New York state of mind? Try the Reuben with house-cured pastrami, emmentaler, house-fermented sauerkraut and Rouse’s "lost sauce" slathered on rye bread. So many sandwiches, all served with fresh-cut fries and pickles. Add mouthwatering salads, specials and a scrumptious weekend brunch, and you now understand the cult following that continues to build here in Canby.


A reubin sandwich with spring salad on the side.


Wayward's in-house wine shop also draws the crowds. Curated by Morrissey himself, the shelves boast some 300 facings representing local vintners and producers from afar. If you like what you sip, you can join the Wayward Wine Club.


If whiskey, not wine, whets your whistle, wander about a block and a half to Siren Song, Morrissey’s sister business — you can even have your Wayward meal delivered while you tipple. But first, study the bar's mouthwatering menu that could be described more as fine-dining tapas than tavern.


Under the "Sharing Plates" heading, search for the jalapeno poppers. These are not your run-of-the-mill munchies. Stuffed with smoked pork and cream cheese, the peppers are roasted in a blistering 500°F convection oven and then topped with cilantro-lime gremolata and pepitas. Too spicy? Try the wings marinated in fish sauce and achiote; the chicken bursts with flavor before being smothered in house-made orange marmalade and finished with sesame seeds and cilantro. Too unique? You are out of luck. The menu sings extraordinary. Ever heard of Schweinshaxe? Siren Song has it.


Oyster in the shell sit in atop a plate covered in ice. At the center of the plate is three ramakins of condiments.

The other side of the menu reads just as impressive with a seared scallop salad, half roasted chicken, Creole-spiced prawn skewers and more.

Siren Song’s decor screams exceptional, too. The squid lights, handmade by Ben Byrnes of Aurora Mills Architectural Salvage, are crafted from old jet engines and other random parts. There’s also the cool siren mural painted by Bend studio VIVI Designs. Even the tables and bar top were intentionally designed, using oak from local mills.


Attention to detail continues with keen cocktails, comprehensive whiskey flights — from cellars around the world — plus beer and wine.


Just like at Wayward, all the pieces fit and do so deliciously. For a couple alumni of Veritable Quandary, opening shop in Canby seems a delicious act of rebellion, but locals and visitors simply call it tasty serendipity.


 

The Wayward Sandwiches circle logo

Address

117 N.W. Second Avenue

Canby, OR 97013

Hours

Mon., 11 a.m. to 3 p.m.

Tues.–Fri., 11 a.m. to 9 p.m. Sat., 9 a.m. to 9 p.m. Sun., 9 a.m. to 3 p.m.

Phone: 503-266-3100




The siren Song Shell logo

Address

136 N. Grant Street

Canby, OR 97013

Hours

Mon., 3 to 9 p.m.; Tues.–

Wed., 3 to 10 p.m.; Thurs.–Fri., 3 p.m. to midnight;

Sat., noon to midnight;

Sun. noon to 9 p.m.

Phone: 503-266-7117




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