Three New Bars: Mad Sons, Barlow, and Iconic Now Open

Photo of Barlow courtesy Facebook

DOWNTOWN— The duo behind downtown's beloved Picnic House have launched an old-Hollywood themed "artisanal bar" called Barlow (not to be confused with North Portland's Barlow Tavern). The cocktail list focuses on top-shelf spirits and freshened classics, like a Gibson made with Boodles gin and clarified red onion, served with a plate of cheese and crackers. The small-plates menu smacks of '50s-era fine dining (Waldorf salad, shrimp cocktail, lamb with mint sauce) but with a modern approach (the salad's apples are pickled, the shrimp are roasted, the mint sauce is housemade). Hours of operation: 3p.m. to 12a.m. Monday through Saturday; happy hour 3p.m. to 6p.m. and 10p.m. to close. [EaterWire]

BUCKMAN— Oregon certainly wasn't one of the original 13 colonies, so a Revolutionary War-themed bar might seem a little out of place here. But that's okay, because Mad Sons Pub is a vast improvement over the drab Madison's Bar and Grill it replaced. There's lots of wood, a thoughtful menu of sandwiches and salads, and a drink list revealing expertise behind the bar. It's peppered with inventive ingredients like hopped honey and smoked lemon, and features rather obscure vintage cocktails like Corn N' Oil and Old Pal. Hours of operation: 4p.m. to 2a.m., daily. [EaterWire]

IRVINGTON— Continuing the classic-movie theme, Iconic Lounge has taken over the Meiji-En sushi spot on Northeast Broadway, completely revamping the space with a roll-up door, outdoor seating, movie star posters and a silver screen above the horseshoe bar showing movies in black and white. On offer are 10 beers on tap, mostly local microbrews, plus a bourbon-heavy cocktail list. A lengthy menu of "classic bar fare with a twist" ranges from the appealing (meatloaf "Slabwich" with caramelized onions and tomato jam) to the questionable (sausage and sauerkraut pizza). Hours of operation: 11:30a.m. to 2:30a.m. Monday through Sunday; happy hour 3:30p.m. to 6:30p.m. Tuesday-Friday and all day Monday. [EaterWire]
—Danielle Centoni