After an early summer spent focusing on Eugene’s best restaurants – and the major international track championship held there for the first time on American soil – then the last few weeks devouring new options for Portland food carts (and camping!), the local restaurant the news started piling up. Here’s a roundup of Portland food news you might have missed.
Bark City BBQ will close, joining Handsome Pizza, Tails & Trotters, more
Bark City BBQ, Portland’s famous barbecue cart, will close after service on Sunday, September 4, as owner Michael Keskin and his family plan to move to Arizona. The cart and its location in the pod next to John’s Marketplace on Southeast Powell Boulevard are for sale. The cart joins other recent closures including Handsome Pizza and Seastar Bakery, recently opened Yonder replacement Hissyfit, destination dessert shop Pix Patisserie and pork and hazelnut-finished sandwich emporium Tails & Trotters.
Berlu’s latest pivot: pandan-pistachio ice cream
During a summer break at restaurant Berlu with its Vietnamese-influenced tasting menu, chef Vince Nguyen has expanded his bakery hours, relaunched his night market and started serving pandan-pistachio ice cream with a side of hot sticky rice on Saturday afternoon. Keep an eye on the restaurant’s Instagram for Berlu’s last (dairy-free) ice cream pop-up of the summer, scheduled for Saturday, August 27 at 605 SE Belmont St.
Fools & Horses brings culinary cocktails to Pearl
Portland bar-industry veteran Collin Nicholas is opening a more “sophisticated” drinking establishment in the former Vault Cocktail Bar next to his Pink Rabbit at 226 NW 12th Ave., reports Eater PDX. Expect culinary-themed cocktails, including one drink featuring coconut, lychee and a tincture of Japanese curry, plus dishes from chef Alex Wong inspired by the Paniolo (aka cowboy) culture. Hawaiian).
Grand Fir Brewing brings together global food and beer stars
Team wife and husband Whitney Burnside (10 Barrel) and Doug Adams (Bullard) will team up on a new brewery and supper club coming soon to Portland’s southeast Buckman neighborhood. Grand Fir Brewing, taking over the former West Coast Grocery space, will showcase Burnside beer, Adams’ accessible brewery fare, plus a secluded supper club for elaborate beer dinners, parties themed steakhouse and other paid affairs at 1403 SE Stark St.
High Noon returns in new Goose Hollow digs
High Noon, the former restaurant in southwest Portland’s downtown, is making a comeback after a five-year hiatus, according to a press release from Sawbuck, a mixed-use development in the Goose Hollow neighborhood. The revived restaurant comes from Jessica and Aaron Grimmer (Picnic House, Barlow) and will occupy nearly 5,000 square feet of the new building, 1725 SW Salmon St., offering High Noon’s Chili, Grilled Corn and Tortilla Soups to guests from this winter.
Kann opens the doors (good luck with reservations)
Kann, the long-awaited restaurant of “Top Chef” star Gregory Gourdet, officially opened in early August. But unless you set an alarm, don’t expect to enter any time soon. September reservations for the restaurant, 548 SE Ash St., vanished in less than an hour earlier this month, and October slots – which will go live at noon on September 15 – are expected to disappear anytime soon. as fast.
Kinnamons looking to elevate the cinnamon roll
Micah Camden, the prolific Portland restaurateur behind Super Deluxe and Baes Chicken (and, previously, Little Big Burger and Blue Star Donuts) has opened a new Pearl District bakery that “elevates the traditional cinnamon roll to feature seasonal ingredients and innovative icings,” according to a press release. Kinnamons, 1241 NW Johnson St., is the latest collaboration between MMMCo of Camden and Portland-born NFL player Ndamukong Suh, featuring seasonal frostings from pastry chef Jacquie Aguilar Uluan.
The Knock Back, Grilled Cheese Grill is making a comeback
Alberta’s arts district cocktail bar The Knock Back has reopened after a two-year closure, and he’s brought a friend. Now owned by the Donnie Vegas team just down the road, The Knock Back reopened in July at 2315 NE Alberta St. with food from another business closed during the pandemic – the former truck catering The Grilled Cheese Grill – as well as interior and exterior murals by local artists Eatcho and Mike Bennett, respectively.
Lil’ America Will Bring Carts Belonging To BIPOC To New Southeast Mod
Win Win, a new restaurant group from XLB owners Jasper Shen and Linh Tran and their partner Catie Hannigan, is working on a new food cart mod, Lil’ America, featuring “exclusively BIPOC and LGBTQIA+ food carts,” according to a report from the OPB. The new module, a collaboration with ChefStable, is set to open in September at Southeast Stark Street and 11th Avenue, alongside a Fracture Brewing bar and an expanded home for Dos Hermanos Bakery.
Nico’s Ice Cream expands with an upcoming canteen
A few blocks north of Nico’s Ice Cream, owner Nico Vergara is working on his second project at Beeswing’s former home on Northeast Cully Boulevard. Nico’s Cantina, 4318 NE Cully Blvd., will open in late summer or early fall with plenty of indoor and outdoor seating, a bar, and a simple menu of tacos and desserts ( including Nico’s Ice Cream), plus free botanas or snacks to munch on while waiting.
Old Pal adds wine and canned seafood to Sunnyside
A new Sunnyside neighborhood restaurant recently opened in the former Hobnob Grille with a “seasonal menu, thoughtful wine list (and) unique cocktails,” according to a press release. Old Pal, 3350 SE Morrison St., comes from Emily Bixler and Jeremy Larter (Field Day Feasts & Gatherings), and offers a happy hour from 4-6 p.m. with discounted drinks and $2 oysters.
Paa! brings a deaf-owned restaurant to Lents
Pah!, “a proudly Deaf, queer, Latinx-owned restaurant,” recently opened at The Zed, Zoiglhaus Brewing’s new food court at 5718 SE 92nd Ave., Portland Monthly reports. Neighborhood restaurant Lents, which serves pub-style burgers, fish and chips and blooming onions, comes from Lillouie Barrios, who is deaf, and her husband Victor Covarrubias, who hears. The order is made either in sign language directly with a Pah! cashier or via a microphone connected to a tablet equipped with transcription software.
Mexican seafood pop-up Paradise Mariscos impresses
By October, chef Adán Fausto and the team at Paradise Mariscos are preparing demanding versions of tuna tostadas, black cod flautas and octopus and chorizo pambazo sandwiches in a former parking lot behind the torta shop. from northeast of Portland Güero, 200 NE 28th Ave. The review showcased Fausto’s impressive culinary resume and explained how the seasonal restaurant came to be.
Salt & Straw, Bamboo Sushi expand to Beaverton
The latest additions to Beaverton’s burgeoning restaurant scene are two of Portland’s best-known food brands: Salt & Straw, the ice cream company that originated on Northeast Alberta Street, and Bamboo Sushi, the restaurant in sustainable sushi originally located on Southeast 28th Avenue. Both businesses are within walking distance of Beaverton’s Shake Shack at the northeast end of the Cedar Hills Mall.
Halo shop Halo pop-up to open Filipino cafe, bakery
With the rise of destination Filipino restaurants and carts such as Magna Kusina and Baon Kainan, a new Filipino bakery wants to explore another side of Pinoy dining, according to an Eater PDX report. Shop Halo Halo, which started life as a pop-up, will open a new cafe and bakery with an attached Daphne’s Botanicals plant store in a new construction at Southeast Woodstock Boulevard and 50th Avenue featuring treats such as the ube cheese pandesal, flan de leche and blueberry calamansi cheesecake.
Pacific Standard adds new rooftop bar The Sunset Room
When Jeffrey Morgenthaler and Benjamin “Banjo” Amberg opened Pacific Standard, their new bar at the KEX hostel, they promised to follow it quickly with a rooftop bar with plants, solar sails and a separate cocktail menu. That day came in late July, according to a press release, when The Sunset Room debuted alcoholic slushies, chilled wines and bottled beer at 100 NE Martin Luther King Jr. Blvd.
Todo sells Mexican meats by the pound on Hawthorne
Veteran Portland restaurateur Marco Frattaroli (Cibo) and Mexico City-born chef Fernando Aquilera have opened Todo, a new restaurant where taco toppings, including chicken tinga, carne asada, fried rockfish and more, are sold by the pound alongside rice, beans, guacamole, salads, and small plates like aguachile and quesabirria. Each order at Todo, 1935 SE Hawthorne Blvd., comes with a stack of tortillas, pico de gallo, crumbled cotija cheese and onion, cilantro and lime. Desserts include arroz con leche rice pudding and chocolate ice cream flavored with cinnamon and pinolo pepper.
—Michael Russell; firstname.lastname@example.org; @tdmrussell
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