In 2016, Peter Nguyen opened a Viet-Cajun spot called Banh Mi Boys in Metairie, Louisiana, serving dishes like steak-and-egg fries with pork pâté, oyster po’boys, and a lengthy list of banh mi. Years later, Banh Mi Boys is heading for the West Coast, opening a location in Southeast Portland, near Best Baguette off 82nd. The menu includes separate lists of banh mi and po’boys, with options like grilled pork and meatballs for the former and oysters Rockefeller and roast beef for the latter. But Banh Mi Boys also offers a few mashups, like its Cajun garlic butter shrimp banh mi. The menu also includes fries dressed in things like roast beef debris or bo ne, wings in 10 different flavors — including Cajun, pho, and Nashville hot — and Vietnamese bun and rice plates. Desserts range from ca phe ice cream made with Cafe Du Monde coffee to berry chantilly bread pudding.
Banh Mi Boys will open at 8201 SE Powell Blvd this winter. [O]
A Vegan Halloween Bakery Pop-Up Lands at Mama Dút
Baker Ghoul Magic, the pop-up from Mama Dút pastry chef Kachina Williams, celebrates the spooky and macabre from the lens of pastry. From 10 a.m. to sold out on Halloween, Williams will sell things like pumpkin cinnamon rolls, dirt cups with pandan frosting, and a Midsommar-themed meat pie made with mushroom “tocino.” Follow Williams on Instagram for more information. [PoMo]
Brasa Haya Earns High Praise from Willamette Week
This summer, a highly anticipated Spanish restaurant from an alumnus of San Francisco’s now-closed, Michelin-starred restaurant Commonwealth opened in the former Beech Street Parlor space, with a menu of Basque standbys like tortilla Española and salt cod croquetas. Last week, Willamette Week critic Andrea Damewood gave Brasa Haya a rave, complimenting “a perfectly stacked bite of pork belly and squid,” a “silky and light” tortilla Española, and “a gorgeous plate of grilled octopus, oh so tender and wrapped like a tendril around a potato mousse so light it’s almost a foam, with grilled escarole, brown butter and crispy bits of fried caper.” Read the full review here. [WWeek]
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