28 Tigers honors a different interpretation of takeout and bar food. Our dishes have roots in Sichuan, Hunan, Cantonese cuisine—and the East Coast of the United States. The food is meant to be a version of, an introduction to, and a plate of comfort. At 28 Tigers, we make Chinese food that is forged in relationships that span the globe.
Chef Chris Bogart – At the age of 12, Chris began working alongside his father in the family Chinese restaurant in Vermont. His father, fascinated with Chinese cooking, spent decades traveling, studying, and developing Chinese recipes. For Chris, the Chinese kitchen is home.
Chef Matt Wagner – After years of curating exhibitions, events, and murals across Japan, France, Mexico City and Oregon—and living out of a suitcase—Matt is staying put in Portland. The camaraderie and hospitality he experienced living abroad sparked his interest in creating the same in his hometown.