During weekends in October, the area’s only Samoan restaurant eased into opening at 6824 NE Glisan Street. However, enthusiastic customer response soon attracted attention from social media, and Tusi’s Deli Creation experienced its first back-to-back sellout days. The wife and husband team are enjoying the warm reception from the community, which has countered negative feelings caused by a pre-launch burglary that nearly stopped them from opening their doors.

Family tradition and cultural identity shape the Samoan menu served in Tusi’s Deli Creation. Restaurant owner Roshina Wilson-Kerisiano explained that her father’s passion for cooking propagated to her seven siblings. Tusigaigoa Wilson worked as a carpenter in American Samoa but honed his culinary skills by cooking for community events. Wilson-Kerisiano recalls he had high standards for what he would serve at his table, throwing out expensive food rather than dishing something of poor quality. “My dad always says, ‘If you can’t eat it, don’t serve it. If it doesn’t look pretty like you, don’t even give it out.'”

By the time Roshina Wilson-Kerisiano’s father, Tusigaigoa “Tusi” Wilson, passed away in 2020, most of the family had relocated to Washington State. Wilson-Kerisiano needed to take over catering her father’s funeral because COVID-19 closures prevented the family from finding a vendor for the extensive Samoan food service that is part of their traditional mourning process and funerals. After the community discovered that her father’s cooking skills were alive in Wilson-Kerisiano, she and some family members began receiving requests to cater other community events. That grew their cooking business, taking on several forms over the years, but things changed after another family loss. “Then our mother passed, and we kind of gave up on the dream.”

In February 2024, Roshina Wilson-Kerisiano, her husband Natanielu Kerisiano, and sister Christina Wilson-Pini moved down to the Portland area with the idea of restarting their food service ambitions. They found the affordable commercial space on NE Glisan Street and committed to the former juice bar storefront on a significant anniversary. “The lease was signed on May 18th, which was the date my father passed,” said Wilson-Kerisiano. They began earning money for the shop’s buildout by cooking items for resale at area stores with a focus on their baked goods and drinks.

Christina Wilson-Pini had become an accomplished baker, while her sister had focused on learning her father’s cooking style. The early opportunity for Wilson-Pini to practice baking came after a storm took away much of what the community had. “I remembered we grew up with one of those kerosene stoves; every Islander had one. Then, there was a hurricane, FEMA came in, and they funded the families. That’s when we bought our first oven, and then all the baking came alive during those times of our lives,” recalled Wilson-Kerisiano. Wilson-Pini developed a lengthy recipe book, and sales of her baked creations helped furnish the shop with the supplies they would need to open the restaurant. The extended family also chipped in to support the restaurant’s opening. “My siblings in Washington, my nieces, and nephew all helped during the summer months to fundraise for the shop,” said Wilson-Kerisiano.

With the storefront full of supplies and the team close to opening, things turned for the worse. “In August, we were busy vending and trying to earn money for the shop, and we were broken into,” said Wilson-Kerisiano. Then, on the Tuesday after the weekend burglary, Christina Wilson-Pini passed away. “I wanted to give it all up because we lost all of our life savings. They took everything that we needed,” recalled Wilson-Kerisiano. With another family death and needing to start over on the restaurant, it was almost too much to overcome.

Roshina Wilson-Kerisiano and Natanielu Kerisiano developed a solid connection to the Samoan community in Washington State, providing food at many celebrations and becoming central to numerous events. That integration into the community led to Wilson-Kerisiano publishing the State’s first Samoan newspaper, the Samoa Northern Star. They were fixtures at cricket matches and charity drives. After the setback in Portland, they found that strong community bonds had not dissolved after moving to Oregon. The support network mobilized and came to their aid, helping them fund the purchase of used equipment to replace the stolen items. Christina Wilson-Pini’s daughter gifted her mother’s cookbook to Roshina Wilson-Kerisiano so she could keep baking her sister’s pies and pastries at the shop, and the couple quietly opened Tusi’s Deli Creation.

Due to weekday obligations providing stores with packaged items, the restaurant is currently only open on weekends. On November 9th, they will begin regular service from Wednesday through Sunday from 11 a.m. to 8 p.m. The menu features traditional Polynesian island food with unique Samoan twists like green bananas and the popular turkey-tail. Selections change regularly, and they are open to hearing requests from customers. People who have experienced Hawaiian food will feel comfortable ordering at Tusi’s Deli Creation. However, most guests will encounter some items not often found in Portland. The shop owners encourage everyone to experience Samoan culture through food and family traditions. “My dream is [creating] a place where they have everything I ate growing up,” said Wilson-Kerisiano.

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