Podnah's Pit BBQ's new location on NE Killingsworth was certified open to the public yesterday (ribs! full liquor license! a sausage stuffer!), and over at PortlandFood, the Zukin collects a few hints about the menu changes to come. Pitboss Rodney Muirhead will wait on his popular prime rib nights for a while — "his plan is to go with bone-in rib roasts, age them in-house, then use them for steaks and prime rib," and dishes using whole lamb (not just the ribs) may soon make a menu appearance. Also: house-made chicharrones. [PF.org]
Meat, Madam. Meat.
by Erin DeJesus
Where to eat on campus — and what’s worth the trek off campus — in Oregon’s major college towns