I am not a foodie.

To me, food is what you eat, not what you pray to.

Call them gourmands, connoisseurs, picky eaters, or just plain old snobs. Foodies blog, write and chat about pet restaurants, trends and chefs. They leave little room on their plates or in their hearts for fast food, family dining and the untrendy. And they can be pretty mean to some places we love.

Don't get me wrong. We'll take those tourism-pumping props from the New York Times when they note one of Portland's unique, landmark food stops.

But foodies forget that there are more than 9,000 restaurants in this state. And according to the Oregon Restaurant Association, the typical Oregonian eats 5.3 meals out each week. They can't all be eating tapas.

So we're taking a moment here to highlight a few of the spots where Oregonians dine out every day, without the aid of foodie buzz. What are your prized places that foodies overlook? Let us know.

Read more non-foodies food guide

When foodies talk coffee, it's a select list:

, Albina Press,

or

come to mind.

Yet coffee culture for many Oregonians is kiosk-king Dutch Bros. The Grants Pass-based roasters, brewers and servers doled out 17 million cups of coffee to Oregonians last year.

"We're trying to be a blue-collar stop. We call our big coffee a 'large,'" says Joe Brown, 24, who co-owns two kiosks with his dad: one on Foster Road, another at the intersection of Southeast Belmont Street and Grand Avenue that's open 24 hours.

Brown, who's worked for Dutch Bros. for six years and moved with his pop from Coos Bay to open the franchises, doesn't attend fancy cuppings and hasn't competed in the barista championships. Per the Dutch Bros. creed, he concentrates on speed, friendliness and making each customer happy.

Brown won't comment on the attitude of the local barista-cracy. Let me: Crafting the Mona Lisa in latte foam is nice. But when was the last time you got a smile from someone at Stumptown?

For the foodies:

All standard coffee drinks are poured as doubles. And Joe Brown packs as much rock-star charisma as the most lauded baristas.

Details: 514 S.E. Belmont St.; for other locations: dutchbros.com

Almost 100 years ago, a family of Greek brothers opened a diner in downtown Portland called the

(the family sold the cafe in the late '70s); then another at Union Station (where

is now). A generation later, the family formed a pretty good-sized chain of fun, Italian restaurants everyone could afford, called the Old Spaghetti Factory.

"We've been here 41 years, and we've probably served, at this location, well over 400,000 people," says Chris Dussin, speaking from his office atop the Old Spaghetti Factory on Southwest Bancroft Street. He heads up the restaurant enterprise his grandfather launched. "It can't be that bad if that many people are willing to spend their money and come here and eat with us."

One tour through the kitchen at any Old Spaghetti Factory and it's clear the restaurant doesn't just open cans and flip the goods onto a steam table.

Their pasta sauces, lasagna and family salad dressing recipe are all made on site. Bread is baked here each night.

Dussin, 54, recently expanded his business, opening

, now a private dining space, and Pearl District hotspot

. And though foodies have remained silent where Old Spaghetti Factory is concerned, those other Dussin properties have gotten their share of foodie chatter.

For the foodies:

Garlic Mizithra (spaghetti mixed with Greek cheese, garlic and bacon; topped with mushrooms); and how about that sweet riverfront view at the Southwest Bancroft restaurant?

Details: 0715 S.W. Bancroft St., Portland; 503-222-5375; Old Spaghetti Factory, thedussingroup.com





Remember that classic episode of

where the family tries out a new Springfield steakhouse?

Homer attempts the "Sir Loin-a-Lot" challenge -- chowing down a giant, 16-pound steak in an hour to get the meal for free.

You'd think the Portland restaurant that inspired that meaty, animated contest would get its due from our foodies, but good luck finding a mention of Sayler's Old Country Kitchen on any local food blogs.

Located on Southeast Stark Street, Sayler's has been daring customers to take the 72-ounce steak challenge for 62 of its 64-year history. (Sorry, Homer, no 16-pounder is available. The large steakhouse is also white-tableclothed, and a lot prettier than its cartoon counterpart.)

"A lot of the time, just because of our geographical location -- we're not downtown, and trendy, so we're not on radar screens," says Dave Sayler, 41, of why foodies tend to ignore Sayler's. Dave Sayler is part of the third generation of Saylers to run the family steakhouse.

"Foodies don't like anything big," Dave's father Gene, 65, says with a laugh.

You won't find pommes frites, charcuterie or lobster foam here. Sayler's is steak. And chicken. Lobster tails. And prime rib.

And you get a full dinner -- steak, side dishes, a relish tray and ice cream -- for one price. Of course, if you can down that 72-ounce sirloin dinner in an hour, that price is free.

For the foodies:

Steak dinners priced by the ounce; onion rings made from a family recipe that goes back 50 years (the golden age of deep-frying).

Details: 10519 S.E. Stark Street; 503-252-4171; saylers.com

You've put in a long day and, at 11 p.m., you're looking for a bite.

"Twist my arm for a place that sells pie 24 hours," says painter Rich Gagne, 41, from his booth at Shari's on Northeast Airport Way, where he's indulging in a slice of apple pie. "I like food, but I don't spend my time going to the 'It' restaurants.

"And I can't spend a lot of money with two kids that eat like four."

Founded in Hermiston in 1978, Shari's has served its affordable, quality comfort food 24 hours a day -- for more than 30 years. There are 104 of the patented six-sided cafes (so everyone gets a view) and 35 of those are in the Portland-Vancouver area. Still, it seems, they're not in the right part of town.

"The Original, which is a diner concept, is serving a lot of the same food we are, but it's hip and it's cool and it's new and it's downtown," says Michael Kiriazis, vice president of marketing for Shari's. Along with signature entrees like their chicken-fried steak and pot roast dinners, Kiriazis points out newer menu options such as heart-healthy egg-white omelets and a spicy chipotle chicken sandwich.

Kiriazis says Shari's restaurants were pioneers in regional sourcing, utilizing Willamette Valley eggs and veggies; Washington apples, blackberries and peaches; and, of course, Oregon marionberries for their pies. Shari's is currently looking at co-op ranches in Yakima and Oregon to move toward serving hormone and antibiotic-free, naturally raised meats.

For the foodies:

Remember pie? It might be the ultimate comfort food. Even the restaurant near the airport sells 1,000 slices a week. "People have tried to take it on the plane," says night manager Jacqueline Francis. But most can't wait, and end up snacking it down long before takeoff."

Details: 11335 N.E. Airport Way; 503-254-5041; other locations: sharis.com

Did you hear about the latest foodie craze? Gourmet taco trucks.

Often, they don't have a set site: The owners announce where they'll be serving their high-end grub on Twitter (see, for example,

). Foodies follow them around like 'tweens with

.

Portlander Erik Brookhouse hasn't heard of this trend. The 41-year-old often has lunch -- a couple of crisp burritos -- at Taco Time in the Lloyd Center Mall's food court. "It's quick and close," says Brookhouse, who works in a nearby office building.

Taco Time marks its 50th anniversary this year. University of Oregon grad Ron Fraedrick, who wanted to serve up quick food with the kind of Mexican flare he tasted at his favorite California surfing spots, originally cooked up the idea in Eugene.

"A lot of foodies don't want to go to chains even though they might actually have some good food, just because of the thought," says Todd Pedersen owner of two Taco Time stores, including the one at Lloyd Center. "They might go to (fast-food restaurants); they just don't admit it!"

Taco Time uses fresh produce, and makes sauces and shells on site.

Pedersen says the company's test kitchen is striving to keep roots in authentic Mexican fare: habanero pops up in a Limeade Splash on the menu, and they're developing their own torta.

He challenges his menu against the few and favored Mexican carts, trucks and taquerias of the foodies: "Come on," he says. "Let's blind taste-test them."

For the foodies:

Their street taco, made with pork or chicken, cilantro, onions and lime (two per serving for $3.89 at the Lloyd Center location). And the store stays in the same place, all the time.

Details: Lloyd Center Mall food court, 2306 Lloyd Center;



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