A new Southern restaurant is bringing the fried cornmeal-crusted oysters and “hot sass” to the old Smallwares venue at 4605 NE Fremont: Southfork will glaze its first pork loin with bourbon and tamarind on May 17, the restaurant tells Eater. See how Southfork transformed the space from red-hot Asian pop to cool bayou blues in the photo gallery above.
Bringing ten years of experience at Paley’s Place — the Northwest restaurant considered one of the pioneers of Portland cooking — chef Patrick McKee rules the burners, and a recent menu shows a mix of comfort food and more daring plates.
There’s chicken-sausage gumbo and a signature BLT with braised pork belly, but there’s also steamed mussels with bone-marrow toast and the green cabbage and beef tongue salad (McKee has a way with beef tongue), featuring marinated citrus, fried kale, and peanuts.
Tomorrow, the Southfork bar opens at 3 p.m., and it will offer happy hour until 6 p.m., as well as a late-night happy hour from 10 p.m. to midnight. The restaurant will be open and serving from 5 to 10 p.m.
- Southfork [Official]
- All Previous Southfork Coverage [EPDX]