There is something wonderfully impractical about nicetime.pdx, a Korean-Italian food cart where Christopher Kim goes to unusual lengths to make some of Portland’s most memorable pasta. The 35-year-old owner builds sauces to order in a kitchen that can climb above 100 degrees in summer. A single pasta can involve more than 20 steps from pan to garnish. Kim limits the menu to eight dishes, both to keep things manageable for his two-person staff and to make ingredients work across the menu, cutting down on food waste. That attention to detail pays off. Read more at the link in our bio. 📷: Kristine de Leon/The Oregonian #pdxeats #portland