For nearly 30 years, the Reel M Inn has occupied a squat, stucco building on a corner along Southeast Division Street in Portland, Oregon. Sleek condos and coffee shops have erased most of the neighborhood’s blue-collar grit, but the Reel, as locals call it, remains the same: a classic dive bar with neon signs and fishing knickknacks layered on its dark-paneled walls. Until closing time at 2:30 a.m., bartenders serve pop-tops and shots from behind the narrow wooden bar—“Bloody Marys are about as fancy as it gets,” Carey Bolton, the Reel’s manager and co-owner, tells me. The tiny kitchen churns out fried chicken and jojos (potato wedges)—and pretty much only chicken and jojos—for 16 hours a day, 365 days a year. The wait for food can run up to two hours, but the clientele doesn’t seem to mind. The most devoted regulars are the dishwashers, cooks, and waitstaff from the high-profile restaurant row that turned the neighborhood into a foodie mecca. “We end up being a place that feeds the restaurant world in Portland,” says Alex Briggs, the Reel’s other co-owner and Bolton’s huSBAnd.
This story is from the March/April 2022 edition of Mother Jones.
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This story is from the March/April 2022 edition of Mother Jones.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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