According to a recent permit filing, Fat Milo’s aims to expand with a new Alameda area location at 1315 NE Fremont Street.
“We hope to open April 1st, but if we open this spring we’ll be happy. We plan to be open 7 days a week, 8 AM to 8 PM Monday to Saturday, 8 AM to 3 PM on Sundays,” chef and owner Rachel Schoening told What Now Portland.
“Fat Milo’s has been providing great food and service in Old Town Sherwood for 15 years. My husband, Miles, is my partner. Some folks may remember him as the man behind the bar at Wildwood for almost a decade, as well as Bar Avignon, & Meriwether’s. He’s the one who brings the excellent beverage program and polished but friendly service to the place.”
“Fat Milo’s opened in 2010 after we saw an ad for a restaurant business for sale in a “main street” location. At the time we were living in Beaverton, raising our 4 kids, and it seemed like a good idea! We changed the name to Fat Milo’s Family Kitchen, (which we changed again a year or so ago to reflect our new longer hours), refined the menu & the service model, and we made it work.”
“Our food is best described as diner style, with good portions and lots of flavor. I pulled from recipes from my childhood, dishes my family likes, and dishes I like to eat. I started locally sourcing from farmers and purveyors from the first day. We make everything from scratch using our recipes in a collaborative kitchen.”
“Fried chicken, waffles, breakfast all day, great burgers, it’s all a part of the menu. The restaurant was born out of our family’s love of old-school spots on main streets found in almost any small town. We set out to make food that is delicious, but not necessarily challenging.”
“Food that comes from local farms can be presented in simple but delicious dishes. I had to work pretty hard throughout the years to get any notice “out there” in Sherwood, to be sure. We oftentimes would be the first to request deliveries from certain purveyors, and we still have to pick up our product quite a bit.”
“It was the most difficult work we’ve ever done, but I am proud of the community we have created on Railroad Street, and grateful for the trust our customers put in us to feed them and their families. One of our biggest motivators is to ensure that we create a good place for restaurant folks to work. We offer set schedules, good pay, paid time off, and solid first jobs for younger kids. All 4 of our kids have worked for us. One still does, and I’m hoping one of the 6 grandkids will too.”
