Dick's Kitchen: A very different kind of diner


Dick's Kitchen began as an attempt to create delicious diner food that takes into account the nutritional and dietary needs of owner Richard Satnick. While researching the role that diet plays in inflammation and other metabolism-related disorders, Satnick encountered the Paleolithic Diet, a regimen based on aligning eating habits with an understanding of the evolution of human physiological and ecological constraints.

With locations in SE and NW Portland, the diner runs on the philosophy that good food is about relationships – with people, nutrients, the earth. The ingredients that make Dick's Kitchen so karmically good and delicious originate with some of the region's most responsible farmers and food artisans, many of them Food Alliance Certified.

Taking another step toward environmental sustainability, Dick's Kitchen enrolled in Smart Energy. Those 100 percent humanely raised, Food Alliance Certified, lean, grass-fed beef burgers will taste better than ever.