Eater Portland: All Posts by Brooke Jackson-GliddenThe Portland Restaurant, Bar, and Nightlife Bloghttps://cdn.vox-cdn.com/community_logos/52682/favicon-32x32.png2024-03-28T09:51:19-07:00https://pdx.eater.com/authors/brooke-jackson-glidden/rss2024-03-28T09:51:19-07:002024-03-28T09:51:19-07:00The Portland Cult of Cup Noodles
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<img alt="A Cup Noodles topped with soft-boiled egg, Spam, and American cheese at The End in Portland, Oregon" src="https://cdn.vox-cdn.com/thumbor/vsBKJbhlcGrYUtvoGPjXd4pUoYk=/0x379:1310x1362/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/73239202/Screenshot_2024_03_26_at_4.19.01_PM.0.png" />
<figcaption>Cup Noodles at The End. | Emily Mistell</figcaption>
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<p>Are Cup Noodles the new dive bar freezer meal, or something cooler?</p> <p class="p--has-dropcap p-large-text" id="TDasKm">When visiting the tucked-away <a href="https://www.stateracellars.com/">Statera Cellars</a> tasting room in Southeast Portland, the smell of the space isn’t restricted to just wine. Sure, visitors may pick up on the bright acidity or effervescent fizz of Oregon white varietals and pet-nat, but they’ll also smell kimchi, maybe crab, and the salty, almost yeasty note of steam emerging from a disposable cup of instant noodles. </p>
<p id="v1sE5G">Below the wines by the glass and five-wine flight, a “Market Price Cup of Noodles” appears on Statera’s menu — the noodles come with a rotating cast of add-ons, which have included spicy Vietnamese prawns, cuttlefish, and sesame oil on past visits. The instant noodles themselves are not necessarily <a href="https://www.nissinfoods.com/product/cup-noodles/cup-noodles-chicken/">Cup Noodles branded</a>, but the image is evocative of the styrofoam (<a href="https://www.forbes.com/sites/ariannajohnson/2023/11/03/cup-noodles-will-switch-to-new-microwave-safe-packaging-no-you-werent-supposed-to-microwave-the-old-cups/?sh=12799cc82102">now paper</a>) cup of college dorm rooms and high school cafeteria halls. </p>
<p id="ojDEem">“There’s something so universal about Cup Noodles for aging millennials and Gen Z kids,” co-owner Luke Wylde says. “We all know that experience of boiling water and making ourselves a snack.”</p>
<p id="QNEi68">These upgraded instant noodles have appeared on Portland menus across the city. Thomas and Mariah Pisha-Duffly opened Southeast Clinton bar <a href="https://www.thehoustonblacklight.com/">the Houston Blacklight</a> with a <a href="https://pdx.eater.com/2023/7/24/23805814/houston-blacklight-first-look-opening">French onion soup ramen</a>, made with instant noodles. <a href="https://www.yaowaratpdx.com/">Yaowarat</a> chef Sam Smith <a href="https://pdx.eater.com/2023/5/1/23707262/the-end-cocktail-bar-opening-southeast-division">designed a menu of tricked-out instant ramen for The End</a>, the cocktail bar from <a href="https://www.heylovepdx.com/">Hey Love</a> owner Emily Mistell. New Northeast Portland spot <a href="https://www.bistroelysium.com/">Bistro Elysium</a> uses Thai instant noodles in its version of pad kee mow, which it calls “Drunk Street Noodles.” And birria carts scattered across Portland filled branded paper instant noodle cups with consomé and beef for “ramen birria.” The trend plays into <a href="https://pdx.eater.com/2022/11/2/23437269/taco-bell-crunchwrap-supreme-portland-chef-pop-up-instagram">Portland’s longstanding fixation on the high-brow/low-brow</a> dynamic, while also nodding to <a href="https://pdx.eater.com/2020/8/31/21403119/portland-food-carts-surviving-takeout-pandemic-2020">the city’s inherent scrappiness</a>.</p>
<p id="6R0QHO">Japanese Taiwanese businessman Momofuku Ando <a href="https://www.vox.com/2015/3/5/8150929/momofuku-ando-ramen-instant-noodles">invented instant ramen</a> in 1958, flash-frying noodles so they could boil in water rapidly. On a trip to the United States, Ando noticed supermarket managers breaking up their instant noodles and putting them in a coffee mug with hot water, unable to prepare the noodles at an actual stovetop during a short break. He invented Cup Noodles in 1971, providing diners with a single vessel for both cooking and eating his noodles. </p>
<p id="liRzUg">Some businesses, including Statera, like to serve Cup Noodles because of their ease of preparation: They don’t require an extensive kitchen, food costs, or dedicated staff for dishwashing or prep. “The noodles are served in the dish it comes in,” Wylde says. “I don’t want food loss to be a part of my cost of goods. ... This is a great way to make sure everything is shelf stable and doesn’t go bad.” </p>
<p id="RQbmMx">Cocktail bar <a href="https://www.maevepdx.com/">Maeve</a> keeps Cup Noodles on-hand “because the [Oregon Liquor and Cannabis Commission] says so,” in the words of the menu. Oregon, unlike many states around the country, <a href="https://secure.sos.state.or.us/oard/viewSingleRule.action?ruleVrsnRsn=297506">requires cocktail bars with full liquor licenses</a> to serve “at least five different meals available at all times;” these requirements are part of the reason why Portland is home to so many bars with strong culinary programs, but also why so many dive bars are stocked with <a href="https://www.hungry-man.com/">Hungry-Man meals</a> in their freezers. </p>
<p id="2rnQWZ">Smith, who worked as a chef consultant for restaurants like <a href="https://pdx.eater.com/2021/11/5/22761889/wild-thing-opens-alberta-grain-bowl-sam-smith-vegan">Wild Thing</a> and <a href="https://www.sweedeedee.com/">Sweedeedee</a>, designed his menu for <a href="https://www.instagram.com/theendpdx/?hl=en">The End</a> using similar parameters: Mistell was looking for menu items the team could serve without a full-on kitchen or<em> </em>kitchen staff. His idea came from a low-stakes pop-up he started in the fall of 2022, based off the <a href="https://www.cupnoodles-museum.jp/en/yokohama/">Cup Noodles Museum</a> in Japan: Within the Yokohama museum, visitors can design their own instant noodle cup, with a choice of fillings. So Smith started hosting Club Cup parties in his garage, where visitors would pick from an assortment of cool additions — spicy bamboo shoots, six-minute eggs — and create their own Cup Noodles. </p>
<p id="imL7bm">For the bar, Smith stuck to Cup Noodles with specific combinations of add-ins. For example, one was inspired by the Mexican street corn esquites, with crema, hot sauce, and Tajín. Another took its cues from budae jjigae, with kimchi, American cheese, and Spam. </p>
<p id="ZBF0l9">“It’s cool because of its convenience, but it also has this element of creativity to it,” Smith says. “People have this association with instant noodles being really low-brow, being something that doesn’t have a lot of substance. So you can take something like an instant noodle but maybe throw some higher quality things in there, something that’s really aesthetically pleasing.”</p>
<p id="is4iDx"><a href="https://birriapdxportland.com/82nd-2/">Birrieria PDX</a>, the Glisan restaurant and fleet of food carts throughout the Portland area serving birria in a multitude of preparations, pours its chile-laden beef birria consomé over Tapatío instant noodles, sans seasoning packet. Owner Daniel Miranda <a href="https://www.timeout.com/los-angeles/news/this-mexico-city-birria-mash-up-is-taking-over-l-a-s-street-food-scene-110822">first encountered the birria ramen trend in Los Angeles</a>, but he says Birrieria PDX was the first to serve it locally. He’s partial to putting the noodles, saturated in the beefy base, inside his quesabirria to double-down on carbs. “The consomé is what keeps all the flavor,” he says. “If the consomé is good, and the birria is good, then the ramen is going to be absolutely amazing.” </p>
<p class="c-end-para" id="ng9bJw">Throughout his time at noodle company Nissin, Ando was known for his zen approach to the noodle business, sprinkling his own quotes throughout the employee handbook: “The fundamental misunderstanding of humanity is believing that we can achieve all our desires without limitation.” The appeal, then, of instant noodles seems to align with their origin story: an opportunity for creativity born out of constraints. </p>
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https://pdx.eater.com/2024/3/28/24111851/upgraded-cup-noodles-portlandBrooke Jackson-Glidden2024-03-27T12:39:13-07:002024-03-27T12:39:13-07:00Restaurants and Bars Near Providence Park That Are Sure to Score with Timbers Fans
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<img alt="The sign at Providence Park in Portland, Oregon." src="https://cdn.vox-cdn.com/thumbor/e6Z3AJU4z_mJzYctOyWmr41mqtY=/307x0:6280x4480/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/70691125/shutterstock_1114200530.0.jpg" />
<figcaption>Providence Park. | <a class="ql-link" href="https://www.shutterstock.com/g/yooranpark" target="_blank">ARTYOORAN</a>/Shutterstock</figcaption>
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<p>14 spots where you can kick things off before a Timbers or Thorns home game</p> <p id="uwPWT6"><a href="https://www.timbers.com/providencepark/">Providence Park</a> — the home of the Portland <a href="https://www.timbers.com/">Timbers</a> and <a href="https://www.timbers.com/thornsfc/">Thorns</a> — provides an <a href="https://www.ptfcmap.com/">ample selection of cool concessions</a>, including things like chimichurri tri-tip sandwiches, carnitas burritos, and peanut butter pickle bacon burgers. But some folks like to focus on the game the second they walk through the gates. The good news: The stadium sits smack dab between Goose Hollow and Nob Hill, two great Portland food neighborhoods. Whether you’re looking for a fancy celebration dinner after the final goal, or a quick pre-game lunch before the ball hits the field, these restaurants, bars, and cafes offer something outside the standard sports bar fare. (For those seeking the traditional pre-game beer and wings, <a href="https://kingstonpdx.com/">Kingston</a> or the <a href="https://cheerfulbullpen.com/">Cheerful Bullpen</a> will do the trick.) All of the restaurants on this map are within 10 minutes walking distance from the park, so no need to hop in a car after finally nabbing a parking space. Fans without tickets can watch games at one of <a href="https://pdx.eater.com/maps/best-sports-bars-portland">these sports bars</a>.</p>
<p id="fgJnf4"><em>Note: Health experts consider dining out to be a high-risk activity for the unvaccinated; it may pose a risk for the vaccinated, especially in areas with substantial COVID transmission.</em></p>
https://pdx.eater.com/maps/providence-park-restaurants-bars-recommendationsBrooke Jackson-GliddenThom Hilton2024-03-27T10:40:32-07:002024-03-27T10:40:32-07:00What to Eat and Drink at the Moda Center, Home of the Portland Trail Blazers
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<img alt="The Moda Center." src="https://cdn.vox-cdn.com/thumbor/SqRgaZCekHEnyj7wNXUCDhwJCsc=/509x0:2144x1226/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/73236737/Screenshot_2024_03_27_at_10.37.17_AM.0.png" />
<figcaption>The Moda Center. | Shutterstock</figcaption>
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<p>Portland’s NBA arena and concert venue serves more than the standard popcorn and beer — though you’ll find plenty of that, too</p> <p class="p--has-dropcap p-large-text" id="9FnQzk"><a href="https://www.rosequarter.com/">Moda Center</a>, the arena and venue at the heart of Portland’s Rose Quarter, draws around 1.5 million visitors each year for Trail Blazers games, comedy shows, and concerts — from <a href="https://www.rosequarter.com/calendar-events/mitski-sept-21-2024">Mitski</a> to <a href="https://www.rosequarter.com/calendar-events/blink-182-july-13-2024">Blink-182</a>. And as a Portland-based venue, its concessions are no afterthought: Oregon-based distillers, breweries, and cideries operate bars throughout the space, and several Portland-based chains sling slices, sandwiches, and ice cream scoops to snag during halftime.</p>
<p class="p-large-text" id="SPgL78">Below, we break down the food and drink most worth the wait within the arena; for options before or after a visit to Moda, <a href="https://pdx.eater.com/maps/restaurants-near-oregon-convention-center-portland">this map may be helpful</a>. Something to note: Moda concession stands are always open during Blazer games, but some concession stands close on other event days, depending on attendance. And for a full rundown of the concessions available, check out the Moda <a href="https://www.rosequarter.com/plan-your-visit/concessions-guide">concessions website</a>. </p>
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<img alt="A hand holds a plate with a Bae’s fried chicken sandwich on it in Portland, Oregon." data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/GuH6aI0uZ8qMIJ476HbTNK0S52M=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/25358044/Baes_TyChey_1_7.jpg">
<cite>Ty + Chey</cite>
<figcaption>A fried chicken sandwich from Baes.</figcaption>
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<h2 id="pu0ywn"><strong>Where to Eat</strong></h2>
<h2 id="L03io2">Baes</h2>
<p id="cd8ByL">This Portland-born fried chicken brand from <a href="https://pdx.eater.com/2023/4/4/23669810/ndamukong-suh-baes-kinnamons-restaurants-football">Super Bowl regular Ndamukong Suh</a> and local restaurateur Micah Camden operates a Moda Center location, serving fried chicken sandwiches, strips, and waffle fries. The chicken arrives tossed in a variety of sauces — the sweet and bright peach barbecue, Nashville hot — though the lemon pepper or Bae’s Buffalo work well on the chicken sandwiches, easiest to eat in a stadium seat. <br><strong>Where it is: </strong>Section 119</p>
<h2 id="eQ1JtQ">Lardo</h2>
<p id="rLTmyk">Chef Rick Gencarelli’s celebrated sandwich shop operates a tight menu of its greatest hits at Moda, including the the Bronx Bomber (sort of like an Italian cheesesteak), Korean pork shoulder, and the Cubano. The Korean pork shoulder sandwich has been a favorite for years, topped with house-made kimchi, chile mayo, and cilantro. <br><strong>Where it is: </strong>Section 105</p>
<h2 id="erpQvH">Cha Cha Cha</h2>
<p id="MJl0NS">This chain of Portland Mexican restaurants operates locations all over Moda, serving its standard array of burritos, nachos, and quesadillas. The little touches here make the difference: The chips in the nachos are house-made, for instance. <br><strong>Where it is: </strong> Sections 114, 214, and 332</p>
<h2 id="rTY8uB">Plum Tasty</h2>
<p id="YUEkK6">Plum Tasty may be the best bet for visitors hoping to find a bowl or salad that can accommodate dietary restrictions. The menu includes a number of gluten-free and vegan-friendly options; past options have included tahini-kale slaw with tamari portobello mushrooms, quinoa salads with fennel and goat cheese, and sweet potato-cauliflower bowls with black rice and chickpeas. <br><strong>Where it is: </strong>Section 107</p>
<h2 id="N4sC8o">Ranch Pizza</h2>
<p id="Lqsb1a">Portland chain Ranch Pizza is a favorite for thick slabs of airy square pies, with cheesy edges and a generous layer of toppings. Ranch’s stand is on the club level, which means only ticket holders on that level can access the stand; however, Ranch pizzas are also available via the “in-seat menu,” which is accessible to 100-level ticket holders and folks with floor seats. Pies come in varieties like cheese, pepperoni, and the combo, with pepperoni, mixed olives, and pepperoncini.<br><strong>Where it is:</strong> Section 202</p>
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<h2 id="2YWO7A">Kinnamons</h2>
<p id="ihKSwU">Another Suh-Camden joint, Kinnamons specializes in inventive flavors of gooey, soft cinnamon rolls — though calling them “cinnamon” rolls may be misleading. Flavors here include options like raspberry pistachio, maple bacon, and blueberry crumble, though yes, visitors will be able to find a classic cinnamon roll with cream cheese frosting on the menu.<br><strong>Where it is: </strong>Section 104</p>
<h2 id="PhxJWA">Fifty Licks</h2>
<p id="RLB2OQ">One of Portland’s most beloved ice cream brands, Fifty Licks operates an ice cream stand on the club level of Moda, which means it’s typically set aside for season ticket holders. Those who can access Fifty Licks can choose from flavors like mango sticky rice, mocha mud pie, and lavender salted caramel, plus stalwarts like chocolate and vanilla. Fifty Licks’ Oregon strawberry is hard to beat, eating almost like a sorbet thanks to its hefty serving of berries.<br><strong>Where it is: </strong>Section 202</p>
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<img alt="The Moda Center taproom from 10 Barrel." data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/EmQEU75f2LIUhV08udrDJL-YmGA=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/25356908/Screenshot_2024_03_26_at_2.22.03_PM.png">
<cite>Moda Center</cite>
<figcaption>Schonely’s 10 Barrel Taproom.</figcaption>
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<h2 id="VsGbTo"><strong>Where to Drink</strong></h2>
<h2 id="FBjMkK">Avid Cider</h2>
<p id="tXewAu">This Oregon cider company sources Pacific Northwestern-grown apples for its line of hard ciders, primarily from Hood River and Washington’s Yakima Valley. Many of the ciders use local fruit for specific flavors, like Oregon blackberries, while others incorporate things like dragonfruit and pomegranate. <br><strong>Where it is: </strong>304</p>
<h2 id="vnyj0R">Pendleton Whisky Cart and Bar</h2>
<p id="AYVTVj">Pendleton whiskies appear all over the Moda Center — at two bar carts, plus a club-level cocktail bar with hardwood decor. Pendleton uses Mt. Hood glacial water for its whiskey, which all of these locations serve both neat and in various cocktails. <br><strong>Where it is: </strong>Carts are located at section 104 and 116, while the full bar is near section 230.</p>
<h2 id="C94J1I">Schonely’s 10 Barrel Taproom</h2>
<p id="QsrlV3">Outside section 101 on the west side of the concourse, this 240-seat brewpub pours beer from Central Oregon’s award-winning <a href="https://10barrel.com/team-10-barrel/">10 Barrel Brewing</a> at two separate bars within the space. The taproom is home to 22 flat-screen TVs for watching the pre-game show, and also offers a full food menu for those who want to eat before the game starts.<br><strong>Where it is: </strong>Section 101</p>
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https://pdx.eater.com/2024/3/27/24112912/moda-center-dining-guide-pdxBrooke Jackson-Glidden2024-03-26T12:06:18-07:002024-03-26T12:06:18-07:00A Fire Tears Through Northeast Portland’s Pacific Market
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<img alt="A fire burns the rooftop of Pacific Market in Portland." src="https://cdn.vox-cdn.com/thumbor/Wj468JuBKKsQSwAanZFnhDxU6v4=/0x512:1314x1498/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/73234539/portland_fire_and_rescue_pacific_market_fire.0.jpg" />
<figcaption>Pacific Market, mid-fire. | Portland Fire & Rescue</figcaption>
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<p>The fire destroyed the market Tuesday morning, as well as the vacant restaurant space next door</p> <p id="bcG6k8">A three-alarm fire burned through the building home to Northeast Portland’s Pacific Market early Tuesday morning. <a href="https://www.portlandoregon.gov/fire/news/index.cfm">Portland Fire & Rescue</a> says the fire resulted in what will be “a total loss of the structure,” also home to the now-closed Vietnamese restaurant <a href="https://go.redirectingat.com?id=66960X1516589&xs=1&url=https%3A%2F%2Fwww.yelp.com%2Fbiz%2Fthai-binh-portland&referrer=eater.com&sref=https%3A%2F%2Fpdx.eater.com%2F2024%2F3%2F26%2F24112679%2Fpacific-market-fire" rel="sponsored nofollow noopener" target="_blank">Thai Binh</a>. No injuries were reported.</p>
<p id="PlX5lb">Portland Fire & Rescue arrived at 6750 NE Broadway at around 2 a.m. on Tuesday, March 26, calling in backup soon afterward; many of the windows were boarded up with plywood, and thick, opaque smoke made it difficult to fight the fire from the inside of the building. Fire fighters reported 20-foot flames from the top of the structure, noting that the fire had stretched the entire length of the single-story strip mall’s roof. Around eight homes surrounding the market were evacuated in case the fire spread, though residents were able to return to their homes within about 15 minutes. The fire was contained by around 4 a.m. Tuesday morning, but its cause is still under investigation. </p>
<p id="R43wGA">Pacific Market has sat on Broadway for decades, a spot for produce like breadfruit and durian as well as Vietnamese condiments and pantry staples. It’s unclear when, or if, the market will reopen. </p>
<p id="9vLjP0">This story will be updated with more information.</p>
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https://pdx.eater.com/2024/3/26/24112679/pacific-market-fireBrooke Jackson-Glidden2024-03-25T14:15:07-07:002024-03-25T14:15:07-07:00Ask Eater: What’s Going on With the Flock Food Hall Downtown?
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<img alt="Coming Attractions" src="https://cdn.vox-cdn.com/thumbor/d3tqgxqqdYDrM_e6GJX2CeIjrq0=/86x0:1414x996/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/73232459/ComingAttractions_Misc3.0.jpg" />
<figcaption>Eater/Getty</figcaption>
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<p>Some of the tenants are saying the project should open before the summer, but the Block 216 team has been tight-lipped</p> <h5 id="tThKZ1">
<small><em>Welcome to </em></small><small><em><strong>Ask Eater</strong></em></small><small><em>, an Eater Portland column where the site’s editor and reporter answer questions from readers and friends. Have a question for us? </em></small><a href="https://pdx.eater.com/contact"><small><em>Submit your question in this form with the subject line ‘Ask Eater.’</em></small></a>
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<p id="3xZATT"><em>Hello,</em></p>
<p id="3Hzkza"><em>It’s been </em><a href="https://pdx.eater.com/2023/4/6/23673045/flock-food-hall-portland-ritz-carlton-vendors"><em>almost a year</em></a><em> since you wrote about the Flock food hall coming to the Ritz Carlton. Could we get an update as to the scoop on their scenario? As it’s been almost a year this hasn’t happened, Flock doesn’t respond to emails or seem to care about building up their buzz and I know a few of the projects have dropped out by their inability to open up. Ritz employees falsely say that they will bringing back carts that were displaced years ago, which I know not to be true. I feel like we either need a good buzz about what’s going on with this space or a spotlight into the truth and reality of what’s going on with the Ritz and this empty hall.</em></p>
<p id="zsVvIW"><em>Ryan</em></p>
<hr class="p-entry-hr" id="8pkmUN">
<p id="fg1QaS">Ryan is right — <a href="https://pdx.eater.com/2023/4/6/23673045/flock-food-hall-portland-ritz-carlton-vendors">it has been almost a year since the Flock tenant announcement</a>, and we have heard very little about the food hall project since. And, while I wish I could respond to this question with a clear answer, I can only share the information we’ve gathered, which amounts to a handful of puzzle pieces in a 1,000-piece puzzle. </p>
<p id="ty1yuy">For those who missed it, <a href="https://www.flock-pdx.com/">Flock</a> is the proposed food hall on the ground floor of <a href="https://www.block216.com/amenities.html">Block 216</a>, the building home to the Ritz-Carlton and its accompanying food and beverage options — the cocktail bar <a href="https://go.redirectingat.com?id=66960X1516589&xs=1&url=https%3A%2F%2Fwww.marriott.com%2Fen-us%2Fdining%2Frestaurant-bar%2Fpdxrz-the-ritz-carlton-portland%2F6899026-the-lobby-bar.mi&referrer=eater.com&sref=https%3A%2F%2Fpdx.eater.com%2F2024%2F3%2F25%2F24111859%2Fask-eater-flock-food-hall-update" rel="sponsored nofollow noopener" target="_blank">Meadowrue</a> and the restaurant <a href="https://www.opentable.com/r/bellpine-at-the-ritz-carlton-portland">Bellpine</a>. The food hall was, in part, a response to outcry regarding the building’s development: Block 216 took over the city block once home to the <a href="https://pdx.eater.com/2019/6/28/18782629/portland-food-cart-closure-alder-street">Alder Street Food Carts</a>, a pod beloved by both locals and tourists, and <a href="https://pdx.eater.com/2021/7/23/22590545/ritz-carlton-food-hall-cart-blocks-food-cart-alder-street-carts-grace-cafe">the food hall was a sort of olive branch</a>, focusing on existing Portland businesses, particularly food carts. When it was initially announced, the hall included<a href="https://pdx.eater.com/maps/38-best-portland-oregon-restaurants"> Eater 38 birria cart favorite</a> <a href="https://tacoslaplaza.com/">Birrieria la Plaza</a>, the longstanding Portland Korean food cart <a href="https://kjgpdx.com/">Kim Jong Grillin</a>’, then Filipino pop-up <a href="https://sunricepdx.com/">Sun Rice</a>, as well as five other vendors. At the time, its anticipated opening date was in November 2023. </p>
<p id="Cmt6BZ">Obviously, November 2023 has come and gone, and while <a href="https://go.redirectingat.com?id=66960X1516589&xs=1&url=https%3A%2F%2Fwww.marriott.com%2Fen-us%2Fdining%2Frestaurant-bar%2Fpdxrz-the-ritz-carlton-portland%2F6899026-the-lobby-bar.mi&referrer=eater.com&sref=https%3A%2F%2Fpdx.eater.com%2F2024%2F3%2F25%2F24111859%2Fask-eater-flock-food-hall-update" rel="sponsored nofollow noopener" target="_blank">Meadowrue</a> and <a href="https://www.opentable.com/r/bellpine-at-the-ritz-carlton-portland">Bellpine</a> are now open, the food hall is not. Eater Portland has reached out to the Flock team a few times over the past year, and we’ve heard little more than silence; <a href="https://www.flock-pdx.com/">the email listed on the website</a> bounces back, and the press team on the project has been tight-lipped when it comes to updates. Kim Jong Grillin’ pulled out of the project, moving its cart downtown and opening another location soon in Happy Valley. <a href="https://www.instagram.com/sunricepdx/">Sun Rice</a> opened up a Filipino silog stand in a <em>different </em>downtown Portland hotel food hall, located <a href="https://go.redirectingat.com?id=66960X1516589&xs=1&url=https%3A%2F%2Fwww.marriott.com%2Fen-us%2Fhotels%2Fpdxox-moxy-portland-downtown%2Foverview%2F%3Fgclid%3DCj0KCQjwwYSwBhDcARIsAOyL0fhn812X_J5K7TXr7Rd9qhRj0U7q8G1B_KSPAlow1xditc80qARdSOAaAu7PEALw_wcB%26gclsrc%3Daw.ds%26cid%3DPAI_GLB0004YXD_GLE000BIM5_GLF000OETA&referrer=eater.com&sref=https%3A%2F%2Fpdx.eater.com%2F2024%2F3%2F25%2F24111859%2Fask-eater-flock-food-hall-update" rel="sponsored nofollow noopener" target="_blank">within the Moxy</a>. </p>
<p id="3O3FFN">However, some locations within the food hall are still signed on, and getting excited. The team at <a href="https://www.queenmamaskitchen.com/">Queen Mama’s Kitchen</a>, a Saudi Arabian restaurant downtown opening a second location within the hall, said they heard that the opening should happen in mid-May. The team at Birrieria la Plaza — <a href="https://www.instagram.com/p/C3QowzOvqn_/?hl=en&img_index=1">which recently opened its first restaurant</a> — says the last they heard, the hall should open “before summer,” but that update came a few months ago. However, Block 216 has not released any updated opening date information to the public yet.</p>
<p id="SNbeGH">The project has had <a href="https://www.oregonlive.com/business/2023/07/highly-anticipated-ritz-carlton-delays-opening-of-portland-hotel.html">a few notable delays and hiccups</a> over the years; the most recent comes in the form of <a href="https://www.bizjournals.com/portland/news/2024/03/15/block-216-ritz-carlton-lien-howard-wright.html">a lien the contractor filed against the property this month</a>. The <em>Portland Business Journal </em>reports that construction firm Howard S. Wright is claiming more than $25.5 million, indicating the firm has not been paid in full for its work. Block 216 developer BPM Real Estate Group acknowledged the lien with a statement to reporters, which included a statement from Howard S. Wright emphasizing that “this filing in no way impacts the building completion or our relationship with the developer.” The lien indicates that “the project was substantially complete on December 31, 2023;” however, the food hall was certainly not complete by that date, as anyone who walked past the building in January could see.</p>
<p id="Ezr6FP">It’s worth noting that the food hall <a href="https://www.block216.com/amenities.html">is not acknowledged at all under the Block 216’s website’s list of amenities</a>, even as a “coming soon” project; however, that could simply be out of fear of misleading potential tenants, considering the building is now open. It does still appear as a part of the <a href="https://www.block216.com/overview.html">overview</a>. </p>
<p id="Ftcmfe">So, long story long: It’s hard to say what’s going on here. Eater Portland has reached out to the Block 216 team, again, and will update readers when more definitive information once it becomes available. </p>
<aside id="VdDQeA"><div data-anthem-component="newsletter" data-anthem-component-data='{"slug":"pdx-eater"}'></div></aside>
https://pdx.eater.com/2024/3/25/24111859/ask-eater-flock-food-hall-updateBrooke Jackson-Glidden2024-03-21T12:49:42-07:002024-03-21T12:49:42-07:00Should Portland’s Next Mayor Be an Industry Vet? This Stripper-Bartender Candidate Thinks So.
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<img alt="Portland mayoral candidate, bartender, and stripper Liv Osthus sits on a bench near the Willamette River in Portland, Oregon." src="https://cdn.vox-cdn.com/thumbor/nZUvN5Czn2YqVlKtZSr9ZWkHkss=/0x364:1512x1498/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/73224016/IMG_2139.0.jpeg" />
<figcaption>Liv Osthus. | Audrey Goldfarb</figcaption>
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<p>Liv Osthus, often known by stage name Viva Las Vegas, has worked in the food and beverage industry since she was 14, and has stripped at Mary’s Club since the 1990s. Now, she’s running for mayor.</p> <p class="p--has-dropcap p-large-text" id="n2MyDr">Liv Osthus — perhaps best known by her stage name, <a href="https://livosthus.com/">Viva Las Vegas</a> — is many things: a dancer at Old Town Portland strip club <a href="https://marysclub.com/">Mary’s Club</a>, where she has worked since 1997; the subject of an award-winning documentary, <a href="https://www.portlandmercury.com/movies-and-tv/2021/11/08/36809925/thank-you-for-supporting-the-arts-an-intimate-documentary-about-the-many-lives-of-portlands-most-beloved-stripper-viva-las-vegas"><em>Thank You For Supporting the Arts</em></a>, as well as the inspiration for <a href="https://www.opb.org/artsandlife/article/portland-oregon-vivas-holiday-exotic-dancer-opera/">an opera</a> based on her memoirs. She’s a classically trained soprano, has <a href="https://livosthus.com/writing/">written a couple books</a>, and has been <a href="https://www.wweek.com/archive/2023/02/11/how-does-pornography-affect-the-lives-of-women-in-portland-two-feminists-with-opposing-viewpoints-talk-it-over/">an advocate for sex workers</a> for decades. She is also a bartender at Bunk Bar in Inner Southeast — and a current candidate in <a href="https://www.portlandmercury.com/city-council-race-2024/2023/11/21/46784738/portland-2024-mayoral-candidates">Portland’s mayoral race</a>. </p>
<p id="6s2Fwd">Osthus has never held elected office before. And while some of the Portland mayoral candidates can speak to the issues facing Portland’s food and beverage sector — Portland City Commissioner Carmen Rubio, for instance, <a href="https://www.oregonlive.com/dining/2024/03/city-state-leaders-think-odor-code-that-closed-portland-vietnamese-restaurant-doesnt-pass-smell-test.html">has been tackling</a> the recent <a href="https://pdx.eater.com/2024/2/28/24085032/pho-gabo-closing-portland-smell">smell ordinance that shut down a Vietnamese restaurant</a>, and <a href="https://pdx.eater.com/2024/2/1/24058439/financial-relief-2024-storm-portland-business-owners">worked on the city’s financial relief programs for businesses following the ice storm</a> — no others are currently working in the restaurant industry. Her perspective, as a service worker for a small business, impacts her goals as a politician. </p>
<p id="eejMEc">“I want to see small businesses flourish,” she says. “They’re like acupuncture points — it gets energy flowing through the city. People fly here from Japan to try our food carts, and <a href="https://www.eater.com/2019/7/23/20707114/portland-food-carts-disappearing-development-boom">then we put up a Ritz-Carlton</a>.”</p>
<p id="S9PDbG">Eater Portland spoke with Osthus about her work in the hospitality world, her proposed approach to addressing crime and revitalization in downtown Portland, and the way she hopes to center art — including food and beverage — in her approach to city governance. This story has been edited and condensed for clarity. </p>
<p id="y8K8se"><strong>Eater: How does your service industry background impact your platform or political goals?</strong></p>
<p id="T7fORJ"><strong>Liv Osthus: </strong>I say a lot that I’m perfect for the role of mayor because 90 percent of what I do is listening to people. I hope that’s what the new mayor can do. Those skills are honed both by stripping and by bartending. Also, the state of downtown is so alarming to me personally; it’s putting businesses like Mary’s on the line. That’s a keystone business down there. It’s so hard for that business to survive, and a lot of the dancers I’ve worked with have left because they can make more money flipping burgers at a food cart. It’s a systemic problem, and I’m trying to get some unique perspectives, having worked with those communities. The houseless community comes into Mary’s. Those are my patrons, and I care about them, too. </p>
<p id="B9JyzE"><strong>I’ve heard you speak consistently about addressing the challenges facing downtown Portland — what’s your strategy there? </strong></p>
<p id="Itw47n">Addiction crisis is a big part of what’s going on downtown, so I have a meeting with <a href="https://www.portland.gov/fire/streetresponse">Portland Street Response</a> to see how they operate — meanwhile, <a href="https://www.oregonlive.com/politics/2024/02/fire-bureau-floats-cuts-to-portland-street-response-as-budget-uncertainty-looms.html">the city is trying to take money away from them</a>. I’m learning about Canada where they have <a href="https://www.canada.ca/en/health-canada/services/substance-use/supervised-consumption-sites/explained.html">safe usage sites</a>. <em>Editor’s note: Osthus is referring to </em><a href="https://www.canada.ca/en/health-canada/services/substance-use/supervised-consumption-sites/explained.html"><em>Canada’s supervised consumption sites</em></a><em>, where people can safely use drugs without fear of arrest, in the presence of trained staff to reduce the risk of overdose.</em> Safe usage sites, where people can access food or health care, will help cut down on crime, ideally. It’s crucial that we think outside the box. We can’t sweep it away; we can’t push it into another neighborhood. There has to be some better solution, for small businesses, too — they’re responsible for cleaning up the graffiti, cleaning up the broken glass. How many times is the business owner expected to cover that before they just close? </p>
<p id="AvxFKU"><strong>How does the city’s food and beverage industry, or larger hospitality industry, play a role in your efforts downtown?</strong></p>
<p id="MkLxnx">One of my main ideas is centering arts in our solutions. Downtown has always been a dead zone, because it really focused on those 9-to-5 office workers. But if we give those artists those abandoned buildings as studio spaces, and they flood in, soon afterward there will be a coffee shop there to serve them. Low-income housing is key, and there are so many empty buildings down there, it’s unconscionable. Those landlords are just sitting on those buildings, when so many people need them. </p>
<p id="xnpPwk">I’m from a small town in Northern Minnesota where I started my food service career, and those businesses can’t find workers for the summer because workers can’t afford to live there. If the food service workers can’t afford to live there, suddenly you lose the people who make your coffee, and then the city loses its magic. </p>
<p id="9aPXN8"><strong>Many Portland restaurant owners have </strong><a href="https://pdx.eater.com/2024/1/23/24048198/independent-restaurant-alliance-oregon-storm-2024-relief-aid"><strong>expressed concern</strong></a><strong> about how the city prepares for or handles extreme weather events, like the ice storm earlier this year. I’m interested in how you would address extreme weather in the future, particularly when it comes to PBOT and potential financial relief programs. </strong></p>
<p id="HmXdr7">Financial relief is appropriate. We have to keep our small businesses going, that’s what we’re known for. This is something we haven’t really experienced before, these weather extremes. My first priority is to house people, to make sure every neighborhood has adequate resources, and those businesses could be a key part of that. We could partner with small businesses around the city, to help feed people or keep people warm. </p>
<p id="3iybOz"><strong>Portland is a </strong><a href="https://pdx.eater.com/2019/4/5/18296959/portland-restaurant-union-strike-labor-workers-rights-burgerville-mirisata-voodoo-doughnut"><strong>hotbed of labor organizing within the restaurant world</strong></a><strong>, which means worker protections are often a point of interest for folks within the industry. Do you have any specific goals when it comes to Portland worker protections?</strong></p>
<p id="HPco6E">Labor movements are hugely important. I’d love to see everyone have a living wage, not just a minimum wage, and I don’t want to see that just fall on those small businesses. How do we take the big money in our city and support those small businesses? I see how those small businesses are impacted by the rising minimum wage, which is still so much smaller than it needs to be. If it makes everything into a chain store because those are the only people who can afford it, that would be devastating too. I think, with a 30-hour workweek, people could actually volunteer, they could take part in community building. If we work fewer hours, there’s more time to work in the community garden, to help the people who don’t have housing. </p>
<p class="c-end-para" id="AUqIn7">When I say I want to center the arts in politics, small business falls into that, all of that hard work and creativity. We should be proud of the ones that we have. We should inspire people to start new ones. I know I sound like a total idealist, but I am! I don’t think that’s inappropriate for the mayor’s office. I think, “Why don’t we have more of that in the mayor’s office?”</p>
<p id="OUixD9"><em>Portlanders will vote for mayor in the general election on November 5, 2024.</em></p>
<aside id="vz0zDW"><div data-anthem-component="newsletter" data-anthem-component-data='{"slug":"pdx-eater"}'></div></aside>
https://pdx.eater.com/2024/3/21/24107983/liv-osthus-mayor-candidate-portland-bartender-stripperBrooke Jackson-Glidden2024-03-21T07:54:43-07:002024-03-21T07:54:43-07:00An Eater’s Guide to Portland, Oregon
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<img alt="" src="https://cdn.vox-cdn.com/thumbor/xGmVY_QxFIcnHbFI8VRGIVNbZ-Q=/222x0:3778x2667/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/69561926/11_23_22_Eater_Palomar_CJP_1.23.jpg" />
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<p>The word on the street on where to drink and eat in the City of Roses</p> <div class="c-float-right"><div id="m051IY"><div data-anthem-component="aside:12058116"></div></div></div>
<p class="p--has-dropcap p-large-text" id="YXmBkw">In the rough-and-tumble city of foraged dining, vegan soul food, whole-animal butchery, and bacon-topped maple bars, there are a lot of opinions around what to eat. This guide slices through the designer flannel to help tourists find the best Portland food and drink out there.</p>
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<h2 id="land">Welcome to the Land of Craftsman Cuisine</h2>
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<p id="bFmQaq">Straight up, Portland has something most other cities do not: the natural bounty of the Willamette Valley, somewhat unblemished by pollution. This gives Portland chefs a huge arsenal of ingredients to play with — whether the cuisine of choice is <a href="https://pdx.eater.com/venue/20966/hat-yai">regional Thai</a> or <a href="https://pdx.eater.com/venue/4482/andina">Andean</a>. The city is known for its inventive and daring <a href="https://pdx.eater.com/2020/8/31/21403119/portland-food-carts-surviving-takeout-pandemic-2020">food cart culture</a>, which span more than 25 distinct “pods;” standing in parking lots or seated at outdoor fire pits, people dine on Texas smoked brisket and duck-stuffed jianbing. That food cart scene is just as reliant on Oregon grown produce, whether it’s the <a href="https://pdx.eater.com/2020/9/21/21449267/sorbu-paninoteca-portland-sandwich-food-cart">neighborhood-grown vegetables on a Tuscan sandwich</a> or the <a href="https://pdx.eater.com/2019/4/17/18303585/tierra-del-sol-oaxacan-portland-chef">blue corn masa used for tetelas</a>.</p>
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<h2 id="best-maps">Where to Start: Eater Portland's Top Maps</h2>
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<p class="p-large-text" id="QlaQ88">Eater publishes and updates a rather massive <a href="http://pdx.eater.com/maps">database of maps</a> — each focusing on classic foods or dining trends, from <a href="https://pdx.eater.com/maps/best-dumplings-restaurant-portland-oregon">dumplings</a> to <a href="https://pdx.eater.com/maps/best-fried-chicken-portland">fried chicken</a>. For those who want to get to Portland’s culinary heart through its ribcage, we’ve compiled the crème de la crème, the top listings, from each of these maps here:</p>
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<img alt="A neon sign with the outline of Oregon state reads “Portland Oregon” in cursive. A lit sculpture of a white stag appears to jump from the top of the sign." data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/VLqlYq6d_f4VodbHNSX4HWnXuIA=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/8965713/White_Stag.0.jpg">
<cite><a class="ql-link" href="https://go.redirectingat.com?id=66960X1516589&xs=1&url=http%3A%2F%2Fwww.shutterstock.com%2Findex-in.mhtml%3Fpl%3D10078-42119%26utm_medium%3DAffiliate%26utm_campaign%3DSkimbit%2BLtd.%26utm_source%3D10078%26irgwc%3D1&referrer=eater.com&sref=https%3A%2F%2Fpdx.eater.com%2F22570310%2Fportland-oregon-dining-guide" target="_blank" rel="sponsored nofollow noopener">Shutterstock</a></cite>
<figcaption>The White Stag sign in Portland’s Old Town. </figcaption>
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<h2 id="mZaJlY">Essential Restaurants </h2>
<p id="8NprJ7">Eater Portland’s <a href="https://pdx.eater.com/maps/38-best-portland-oregon-restaurants">map of essential restaurants and carts</a> includes a number of exceptional restaurants, cafes, and carts in most of the city’s neighborhoods. Spend a day eating your way through the map’s greatest hits. For brunch, sit down at one of the sunny window tables at <a href="https://cafeolli.com/">Cafe Olli</a>, for something as simple as a Danish and a latte or a hearty plate of baked eggs with chickpeas and leeks; on the west side of the river, slide onto the banquettes at <a href="http://mauricepdx.com/menu/">Maurice</a> for pots of tea, rosemary scones, fluffy quiche, and black pepper cheesecake. For lunch, <a href="https://pdx.eater.com/2016/5/13/11672600/rose-vl-lunch-vietnamese-soup-se-powell">Rose VL Deli</a> is a treasure trove of layered, fragrant Vietnamese noodles — Saturday provides the restaurant’s best selection of noodles and soups, including its<em> </em>breathtaking cao lau, combining thick, udon-esque noodles with herbs, a pristine and garlicky broth, and a handful of torn herbs and vegetables. For dinner, splurge on a tasting menu at the regional Thai spot <a href="https://www.langbaanportland.com/">Langbaan</a>, the eclectic pseudo-wine bar <a href="https://www.ardenpdx.com/eat">Arden</a>, or the kaleidoscopic French-ish stalwart <a href="https://www.lepigeon.com/">Le Pigeon</a>.</p>
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<h2 id="mIxQ7l">Hot Restaurants</h2>
<p id="HP9UkR">This is a great time to be eating Vietnamese food in Portland. At the <a href="https://www.thepaperbridgepdx.com/">Paper Bridge</a>, Northern Vietnamese fare comes with a thorough glossary in the form of a menu, with dishes like phở chiên phồng (puffed pho noodles), bánh mì que hải phòng (breadsticks with pate), and several different regional soups served with house-made rice noodles. Head to <a href="https://pdx.eater.com/2023/7/27/23808990/chem-gio-vietnamese-drinking-food-pop-up-restaurant">Chem Gio</a> at <a href="https://www.mosaictaps.com/">Mosaic Taphouse</a> for beer-friendly snacks like bo la lot (betel leaf-wrapped sausages) and bột chiên trúng (rice cakes with egg). <a href="https://www.saigonsingapore.com/">Friendship Kitchen Northwest</a> is a culinary cross-section of Vietnamese and Singaporean fare, which means the crispy crepe-like snack banh xeo can precede bowls of laksa or chile crab. Speaking of snacks, Alberta Street’s new <a href="https://www.pasarpdx.com/">Pasar</a> is a fun celebration of Indonesian snacking culture, honing in on the flavors of Jakarta’s market halls.</p>
<h2 id="kLdHT7">Food Carts</h2>
<p id="DYAOGa">Portland’s cart culture is perhaps the most iconic element of the local food scene, from the braised-beef-topped, potato-stuffed taquitos at <a href="https://titos-taquitos.square.site/">Tito’s Taquitos</a> to the hangover-cure-worthy bibim boxes at downtown Portland’s <a href="http://pdx.eater.com/venue/kim-jong-grillin">Kim Jong Grillin’</a>. In terms of efficiency, it’s best to visit a food cart pod with a large number of noteworthy carts, like Prost Marketplace, home to icons like <a href="https://pdx.eater.com/venue/23948/matt-s-bbq">Matt’s BBQ</a> and <a href="https://desipdx.square.site/">Desi</a>; in Southeast Portland, it might be the <a href="https://www.portlandmercado.org/">Portland Mercado</a>, home to a number of Latin American carts — including <a href="https://tierradelsolpdx.com/">Oaxacan spot Tierra del Sol</a> and Yucatecan cart <a href="https://principe-maya.business.site/?utm_source=gmb&utm_medium=referral">Principe Maya</a>. Alternatively, picking a food cart parked next to a brewery or bar — <a href="https://www.instagram.com/molemole_mexicancuisine/?hl=en">Mole Mole</a> at <a href="https://www.baerlicbrewing.com/locations">Baerlic Beer Co.</a>, <a href="https://ericassoulfood.com/">Erica’s Soul Food</a> at <a href="https://workerstap.com/">Workers Tap</a> — is another strong option.</p>
<h2 id="h66JUI">Coffee </h2>
<p id="U0RVyd"><a href="https://www.eater.com/22421753/coffee-portland-seattle-guide-pnw-history">Portland’s identity</a> as a specialty <a href="https://pdx.eater.com/maps/12-great-portland-coffee-shops">coffee</a> <a href="https://pdx.eater.com/maps/portland-best-coffee-roasters-cafes">haven</a> has not dissipated in the last decade. <a href="http://pdx.eater.com/venue/stumptown">Stumptown</a> remains tried and true, even after the corporate <a href="http://pdx.eater.com/2015/10/6/9467043/stumptown-coffee-is-being-bought-by-peets-coffee-tea">switcheroos</a>, but lovers of fine coffee need to make the effort to visit <a href="https://pushxpullcoffee.com/">Push X Pull</a> or <a href="https://pdx.eater.com/venue/30180/proud-mary-coffee">Proud Mary</a>. For those staying downtown or near Old Town, <a href="http://www.deadstockcoffee.com/">Deadstock</a> is the place to be for <a href="http://www.deadstockcoffee.com/">bright roasts</a> well-suited to iced drinks and espresso. Portland is also nationally significant for its <a href="https://pdx.eater.com/22445751/coffee-roasters-cafes-immigrant-first-generation-owned-portland-racism">immigrant and first-generation cafes and roasters,</a> who are highlighting the beans and coffee traditions of their ancestral countries: <a href="https://www.instagram.com/portlandcaphe/">Portland Cà Phê</a> showcases the brooding flavor profile of Vietnamese-grown beans, places like <a href="https://lessandmorecoffee.square.site/">Less and More</a> or <a href="https://www.instagram.com/kalesacoffee/">Kalesa</a> lean on East Asian ingredients and flavors for inventive lattes, and cafes like <a href="https://www.instagram.com/electricapdx/">Electrica</a> and <a href="https://www.instagram.com/laperlitapdx/">La Perlita</a> explore the nuances of Mexican roasts.</p>
<h2 id="U2rJBw">Sandwiches</h2>
<p id="FgXuPa">This city’s <a href="http://pdx.eater.com/maps/best-sandwiches-portland">top sandwich shops</a> excel at the artisan sandwich, and while the longtime ruling king is definitively <a href="http://pdx.eater.com/venue/lardo">Lardo</a>, now there are a number of viable contenders: <a href="https://pdx.eater.com/venue/33694/sammich">Sammich’</a>s Italian beef, <a href="https://www.pasturepdx.com/">Pasture</a>’s pastrami, <a href="https://pdx.eater.com/2022/9/1/23333145/jojo-first-look-pearl-district-restaurant">Jojo’</a>s fried chicken sandwiches, <a href="https://pdx.eater.com/maps/best-sandwiches-portland">Demarco</a>’s Italian hero, <a href="https://pdx.eater.com/venue/43770/an-xuyen-bakery">An Xuyen</a>’s banh mi — the options are relatively endless.</p>
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<img alt=" " data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/bSkHNq6cPVf7DsVRtly8crXEcL8=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/24933246/IconicDishes_Zalkus_150dpi.png">
</figure>
</div>
<h2 id="XKWe8Q">Pizza </h2>
<p id="FyooAO"><a href="https://pdx.eater.com/2021/7/7/22566982/is-portland-best-pizza-city-america">There’s no getting around it now</a> — Portland is one of the country’s great pizza cities, whether you like it or not. The city’s access to <a href="https://pdx.eater.com/2021/12/22/22847329/camas-country-mill-flour-grains-portland-best-bakeries-pizza">fresh, whole-grain flours</a>, its penchant for sourdough and <a href="https://pdx.eater.com/maps/best-portland-bakeries">baking</a>, and its passion for Oregon-grown produce makes the city’s pies worth a second look. For a taste of what we could call “Portland pizza,” <a href="https://lovelysfiftyfifty.wordpress.com/">Lovely’s Fifty-Fifty</a> should be stop one, thanks to its sturdy and flavorful crusts topped with truly of-the-moment toppings (<a href="https://pdx.eater.com/2022/9/7/23333632/sarah-minnick-chefs-table-pizza-lovelys-fifty-fifty-interview"><em>Chef’s Table</em> agrees</a>). The city is also home to a cool range of cultural crossover pizzerias — pop by <a href="https://www.hapapizza.com/">Hapa Pizza</a> for toppings inspired by banh mi and pho, or <a href="https://reevapnw.square.site/">Reeva</a> for the “pizzaleada,” a pizza version of the Honduran baleada. For something square, <a href="https://www.ranchpdx.com/">Ranch Pizza</a> tops towering Sicilian-esque squares with dense layers of pepperoni or dollops of ricotta. Other common pizza crawl stops include <a href="https://kensartisan.com/pizza">Ken’s Artisan</a>, <a href="https://www.scottiespizzaparlor.com/">Scottie’s</a>, <a href="https://apizzascholls.com/">Apizza Scholls</a>, and <a href="https://www.redsaucepizza.com/">Red Sauce</a>.</p>
<h2 id="YyX1zt">Beer</h2>
<p id="e32Mq5">With <a href="https://pdx.eater.com/maps/best-portland-breweries-oregon-beer">a wild number of breweries</a>, Portland-based brewers come close to perfecting the art of craft beer. <a href="https://vinepair.com/wine-blog/what-is-brettanomyces-and-what-is-it-doing-in-my-beer/">Brett</a> and farmhouse fans adore <a href="https://pdx.eater.com/2018/5/18/17365650/brewery-little-beast-opening-division-street-taphouse-beer-farmhouse">Little Beast</a>, <a href="https://cascadebrewing.com/">Cascade Brewing</a>, or <a href="https://www.uprightbrewing.com/">Upright Brewing</a>, while German-style beer aficionados may prefer <a href="http://www.zoiglhaus.com/">Zoiglhaus</a> or <a href="https://www.occidentalbrewing.com/">Occidental</a>. But the brewpub beer snobs absolutely cannot miss, both for its food and its beer, is <a href="http://pdx.eater.com/venue/breakside-brewery">Breakside Brewery</a>. </p>
<h2 id="Hp7Xfh">Brunch</h2>
<p id="Cgib5W"><a href="https://pdx.eater.com/maps/best-portland-brunches-restaurants">Brunch</a> here is a blood sport. While many restaurants offer the standard array of Benedicts and scrambles, some Portland restaurants and food carts have become true innovators in the art of the leisurely morning meal: <a href="https://www.tokipdx.com/">Toki</a> tucks japchae and hash browns into tortillas for a “brunchwrap supreme,” while <a href="https://www.street-disco.com/">Street Disco</a> serves bacon, egg, and cheese croquettes alongside elote frittatas. Still, for a more <a href="https://pdx.eater.com/maps/best-portland-breakfast-restaurants-eggs-benedict-hash-pancakes">classic breakfast</a>, places like <a href="https://www.tinshedgardencafe.com/">Tin Shed Garden Cafe</a> — or even diners like <a href="https://www.cameocafe.com/">Cameo Cafe</a> or <a href="https://fullerscoffeeshop.com/">Fuller’s</a> — may be a better fit. For more recommendations, check out our <a href="https://pdx.eater.com/portland-breakfast-brunch">one-stop shop</a> for breakfast maps, recommendations, and news.</p>
<h2 id="gji8wn">Everything Else</h2>
<p id="QkcipL">Portland is a national hotspot for Southeast Asian cuisine, from <a href="https://pdx.eater.com/maps/best-thai-portland-restaurants-pdx">Thai</a> to <a href="https://pdx.eater.com/maps/portland-vietnamese-banh-mi-pho-bun-bo-hue">Vietnamese</a>; it is absolutely essential to visit <a href="https://pdx.eater.com/venue/20966/hat-yai">Hat Yai</a> and <a href="https://pdx.eater.com/venue/23438/rose-vl-deli">Rose VL Deli</a> (or its sibling, James Beard Award semifinalist <a href="https://www.facebook.com/Petervuo/">Ha VL</a>) while in town. Portland fares rather well <a href="https://pdx.eater.com/maps/best-portland-ramen-restaurants-eater-map">for ramen</a> and <a href="https://pdx.eater.com/maps/portland-best-burgers-restaurants-pdx">for burgers</a>, and Eater has those guides covered. Oh, and of course, those who abstain from meat will be <a href="https://pdx.eater.com/2018/1/25/16934094/portland-vegan-food-scene-best-america-farm-spirit-homegrown-smoker">well-fed in Portland</a>, with several vegan options for <a href="https://pdx.eater.com/maps/best-portland-vegan-and-vegetarian-restaurants-cafes-map">dinner</a> or even <a href="https://pdx.eater.com/maps/best-vegan-brunch-breakfast-portland-plant-based">brunch</a>. For another quick-and-dirty guide to the must-visits in Portland, check out our <a href="https://pdx.eater.com/2022/9/1/23331677/eater-portland-dining-starter-pack-new-to-portland-visitors">Portland dining starter pack</a>.</p>
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<h2 id="hoods">Portland Food Neighborhoods to Know</h2>
</div>
<p class="p-large-text" id="w540i4">Portland is broken up into six general “quadrants” (<a href="https://www.oregonlive.com/portland/2020/05/south-portland-is-officially-a-sextant-but-city-says-you-can-call-it-a-sixth-quadrant.html">yes, we’re in on the joke</a>) — North, South, Northeast, Northwest, Southwest, and Southeast — but the city is defined by its many small neighborhoods within these six larger regions:</p>
<figure class="e-image">
<img alt="A beautiful tall green bridge arches over the WIllamette river in North Portland" data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/fohksfrYamzwy5NkutoGq4nGyPc=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/22355396/shutterstock_1118427905.jpg">
<cite><a class="ql-link" href="https://go.redirectingat.com?id=66960X1516589&xs=1&url=https%3A%2F%2Fwww.shutterstock.com%2Fg%2FThye-Wee%2BGn&referrer=eater.com&sref=https%3A%2F%2Fpdx.eater.com%2F22570310%2Fportland-oregon-dining-guide" target="_blank" rel="sponsored nofollow noopener">Thye-Wee Gn</a> / Shutterstock</cite>
<figcaption>The St. Johns bridge in North Portland.</figcaption>
</figure>
<h2 id="CKOuYi">North Portland</h2>
<p id="ihoK0b">North Portland, colloquially known as the “fifth quadrant,” consists of everything above Burnside, from North Williams to the east and the Willamette River to the west. There are several noteworthy neighborhoods within North Portland — we’ve focused on North Mississippi into its own section below — but for a rough primer, here’s a good way to eat through North Portland: Start on Williams with coffee at <a href="https://pdx.eater.com/venue/27237/either-or">Either/Or</a> and a croissant from <a href="https://pdx.eater.com/venue/54534/jinju-patisserie">Jinju Patisserie</a>. From there, you can either head south to <a href="https://pdx.eater.com/venue/23668/kayo-s-ramen-bar">Kayo’s Ramen Bar</a> for lunch, or head north to St. Johns for Mexican food (<a href="https://pdx.eater.com/venue/46148/tienda-santa-cruz">Tienda Santa Cruz</a> for caldos or burritos; <a href="https://pdx.eater.com/venue/58269/el-coyote">El Coyote</a> for carnitas tacos). For dinner, either eat sourdough pizza and house-made ice cream at <a href="https://pdx.eater.com/venue/59948/gracie-s-apizza">Gracie’s</a>, or enjoy the ceviches at Peruvian stunner <a href="https://www.casazorayapdx.com/dinner-menu">Casa Zoraya</a>. North Portland is also home to arguably the city’s best bagel, found at <a href="https://pdx.eater.com/venue/46157/bernstein-s-bagels">Bernstein’s</a>.</p>
<figure class="e-image">
<img alt="A woman in a baseball cap and apron puts toppings on an uncooked pie, with a deck oven behind her." data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/YKVyEbSutdB9wdQ9IyMepLiUSac=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/23116126/20211022_MollyJSmith_Eater_Lovelys5050_CamasCountryMill.005.jpg">
<cite>Molly J. Smith / Eater Portland</cite>
<figcaption>The kitchen at Lovely’s Fifty-Fifty.</figcaption>
</figure>
<h2 id="tTudy7">North Mississippi and Albina</h2>
<p id="qYqEZ7">A local favorite, <a href="https://pdx.eater.com/maps/dining-guide-to-north-mississippi-avenue-portland-neighborhood">North Mississippi</a> is a pseudo-bohemian wonderland of food carts, whiskey, and pizza. Visitors should start the day with breakfast at <a href="https://www.sweedeedee.com/">Sweedeedee</a> on Albina for Spanish tortillas and cultured butter corn cakes, and as many of the morning pastries as possible. After shopping through Mississippi’s numerous boutiques, pop by <a href="https://pdx.eater.com/2018/6/5/17431886/prost-food-carts-little-conejo-bloodbuzz-breadbox-north-mississippi">Prost Marketplace</a> for a lunch of Portland’s best brisket, found glistening with fat at the humble Matt’s BBQ cart, or chai-cardamom chicken at <a href="https://desipdx.com/menu/">Desi PDX</a>. For a taste of Oregon pinot, stop by <a href="https://stemwinebarpdx.com/">Stem</a> for a flight; or, for something less boozy, sit down to a pot of rose tea at <a href="https://www.teachaite.com/">Tea Chai Té</a>. Your dinner stop should be <a href="https://pdx.eater.com/venue/3293/lovelys-fifty-fifty">Lovely’s Fifty-Fifty</a> for morel-topped pizzas and peach leaf ice cream. And for post-dinner drinks, the back porches at <a href="https://mississippistudios.com/barbar/">Bar Bar</a>, <a href="https://www.interurbanpdx.com/">Interurban</a>, and <a href="https://pdx.eater.com/venue/31029/the-rambler">the Rambler</a> provide a true taste of rustic Portland homeyness.</p>
<figure class="e-image">
<img alt="A large line of people waits outside Voodoo Doughnut in Portland." data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/ter4gBtUdCd4bZuhv6qwz8EJKOI=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/24039356/shutterstock_1194036928.jpg">
<cite><a class="ql-link" href="https://go.redirectingat.com?id=66960X1516589&xs=1&url=https%3A%2F%2Fwww.shutterstock.com%2Fg%2FJakub%2BZajic&referrer=eater.com&sref=https%3A%2F%2Fpdx.eater.com%2F22570310%2Fportland-oregon-dining-guide" target="_blank" rel="sponsored nofollow noopener">Jakub Zajic</a>/Shutterstock</cite>
<figcaption>Voodoo Doughnut in downtown Portland.</figcaption>
</figure>
<div class="c-float-right"><div id="le0i6G"><div data-anthem-component="aside:562245"></div></div></div>
<h2 id="W3o2d1">Downtown</h2>
<p id="kdhFDz"><a href="https://pdx.eater.com/maps/portland-restaurants-bars-food-carts-downtown">Portland’s downtown</a> is primarily dominated by food carts and hotels, which is where to find some of the neighborhood’s best meals. The <a href="https://we.are.expensify.com/midtown-beer-garden">Midtown Beer Garden</a> food cart pod is a strong starting place, cart wise: Options here are abundant, including the hulking Japanese-style egg sandwiches at <a href="https://www.tokyosando.com/">Tokyo Sando</a>, the duck-filled jianbing at <a href="https://www.bingmipdx.com/">Bing Mi</a>, and the hand-pulled noodles at <a href="https://www.instagram.com/explore/locations/208396859948318/stretch-the-noodle/?hl=en">Stretch the Noodle</a>. For something a little different, the deeply European and blissfully understated <a href="http://pdx.eater.com/venue/maurice">Maurice</a> is essential eating, and the flavorful Caribbean chicken and rice at <a href="https://twitter.com/LoveBelizeanPDX">Love Belizean</a> is in the lunch rotation for downtown locals. And for leisurely Saudi Arabian dinners followed by green-hued Arabic coffee, <a href="https://www.queenmamaskitchen.com/">Queen Mama’s Kitchen</a> is a strong contender. </p>
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</figure>
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<h2 id="E8tV40">Southeast Division and Clinton</h2>
<p id="NbGfOp">The restaurants ruling Division and Clinton are not the same as the ones that ran the street even ten years ago, with a few exceptions. Relative newcomers have turned heads in that neighborhood: <a href="https://pdx.eater.com/venue/44303/palomar">Palomar</a>, a Cuban cocktail bar with a <a href="https://pdx.eater.com/2018/4/2/17188778/cuban-cocktails-ricky-gomez-palomar-opens-portland-division">nationally celebrated bartender</a> and shockingly meticulous frozen daiquiris; <a href="https://omashideaway.com/">Oma’s Hideaway</a>, a freewheeling bar and restaurant with boozy slushies and a to-die-for game hen; <a href="https://magnapdx.com/">Magna</a>, an exciting Filipino spot with charcoal-grilled skewers and seasonal fare; <a href="https://www.quaintrelle.co/">Quaintrelle</a>, with its colorful tasting menu and top-notch bar. However, there are some tried-and-true favorites that remain in the culinary canon, like quintessential dive bar and nationally significant fried chicken destination <a href="https://pdx.eater.com/21611436/reel-m-inn-dive-bar-portland-history-coronavirus">Reel M Inn</a>. Wherever you go, end your day with some <a href="https://www.pinologelato.com/">Pinolo Gelato</a> or a slice of pie at <a href="https://www.laurettajeans.com/">Lauretta Jean’s</a>.</p>
<h2 id="wWUweK">Northwest Portland</h2>
<p id="oDN8lt">The tree-and-boutique-lined streets of Northwest are in the midst of a shake-up: Suddenly, several new restaurants, bars, and cafes are all eyeing Portland’s upper left neighborhood for expansions and openings. In recent years, Northwest Portland has accrued a number of destination-worthy spots, including the casual Kashmiri cafe <a href="https://pdx.eater.com/venue/51948/bhuna">Bhuna</a> and acclaimed Mexican tasting menu restaurant <a href="https://www.republicahospitality.com/">República</a>. The longtime standby is the dazzling French restaurant <a href="https://pdx.eater.com/venue/4426/st-jack">St. Jack</a>, with its breezy take on brasserie staples. For a funky wine list and unforgettable gnocchi, hit up <a href="https://pdx.eater.com/venue/44410/arden-wine-bar-kitchen">Arden Wine Bar</a>.</p>
<figure class="e-image">
<img alt="The sprawling dining room at Kachka" data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/erUw7Ju_sx95LNsGMUeLXWh0ug8=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/11731357/DinaAvila_Kachka_DSC6362_.jpg">
<cite><a class="ql-link" href="http://www.dinaavila.com/" target="_blank">Dina Avila/Eater Portland</a></cite>
<figcaption>The dining room at Kachka.</figcaption>
</figure>
<h2 id="rkInbU">Buckman and Central Eastside</h2>
<p id="qfDezG">The Central Eastside neighborhood is spread out, so don’t expect to walk between these dining hotspots. Don’t miss the game-changing charcuterie producer <a href="http://pdx.eater.com/venue/olympia-provisions">Olympia Provisions</a>, French chef’s counter <a href="http://pdx.eater.com/venue/le-pigeon">Le Pigeon</a>, Slavic dinner hall <a href="http://pdx.eater.com/venue/kachka">Kachka</a> and its adjoining market, and <a href="https://pdx.eater.com/venue/2471/ok-omens-cafe-castagna">wine bar and bistro Ok Omens</a>. For a classic (borderline cliche) Portland experience, Central Eastside is home to food cart pods <a href="https://pdx.eater.com/venue/2633/cartopia">Cartopia</a> and its neighbor, <a href="https://www.facebook.com/Hawthorne-Asylum-Food-Carts-2276969102549568/">Hawthorne Asylum</a>; nab <a href="https://www.potatochampion.com/">peanut-butter-and-jelly fries</a> at Potato Champion at the former and creamy rosé tteokbokki at <a href="https://www.instagram.com/mukjapdx?igshid=OGQ5ZDc2ODk2ZA%3D%3D">Mukja</a> within the latter. </p>
<figure class="e-image">
<img alt="Pictures of several trays of chicken, curry, and roti at Hat Yai, with a pair of hands holding ripped pieces of roti." data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/-sFtKLoctooVymCCm5bAIlTl2DU=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/13109281/hat_yai_facebook_christine_dong.jpg">
<cite><a class="ql-link" href="http://christinedong.com/" target="_blank">Christine Dong</a></cite>
<figcaption>Hat Yai on Killingsworth.</figcaption>
</figure>
<h2 id="rJlw5F">Northeast Alberta and Killingsworth</h2>
<p id="EdzZzm">The Northeast Alberta and Killingsworth neighborhoods have their own artsy style and dining scene to match. In many ways, this Northeast Portland area is a kingmaker: Some of the city’s most nationally recognizable names began on the two streets. Killingsworth, farther north, is home to no-joke cocktail bar <a href="http://pdx.eater.com/venue/expatriate">Expatriate</a> and the original <a href="http://pdx.eater.com/venue/hat-yai">Hat Yai</a> location; farther south on Alberta, Australian brunch and coffee icon <a href="https://pdx.eater.com/venue/30180/proud-mary-coffee">Proud Mary</a> sits among homegrown favorites like Basque pintxo and tapas bar <a href="https://pdx.eater.com/venue/23721/urdaneta">Urdaneta</a>, standout deli and butcher shop <a href="https://www.pasturepdx.com/">Pasture</a>, sushi destination <a href="http://www.zillasake.com/">Zilla Sake</a>, and pasta hotspot <a href="https://pdx.eater.com/venue/53591/gumba">Gumba</a>. Alberta’s food carts are also particularly special — we love pizza cart <a href="https://www.paladinpie.com/">Paladin Pie</a>, Filipino cart <a href="https://baonkainan.com/">Baon Kainan</a>, and Mexican cart <a href="https://www.instagram.com/molemole_mexicancuisine/?hl=en">Mole Mole</a>, specifically.</p>
<figure class="e-image">
<img alt="A white table at H.K. Cafe comes lined with greens, har gao, ribs in black bean sauce, and other dim sum classics." data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/oIlkNQAEba2hA3Dd61oRy59yWfk=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/19887670/H.K._Cafe_dim_sum_Nick_Wo.jpeg">
<cite>Nick Woo / Eater Portland</cite>
<figcaption>Dim Sum from H.K. Cafe</figcaption>
</figure>
<h2 id="z6Iul5">82nd Avenue</h2>
<p id="2LjcSK">82nd is a sprawling thoroughfare stretching up to Highway 30 and down into Clackamas. It’s also home to some of the city’s exemplary Chinese and Vietnamese food, either directly on the street or right off of it. Starting to the north, you can have breakfast at the diner <a href="http://www.cameocafe.com/">Cameo Cafe</a>, which serves kimchi alongside eggs and bacon and lists mung bean pancakes next to the buttermilks. Lunch could be spent at <a href="https://pdx.eater.com/venue/44558/pho-oregon-restaurant">Pho Oregon</a>, a true Portland institution. The <a href="https://www.instagram.com/corepdx/">CORE food cart pod</a> and food hall is home to carts and stalls serving everything from mochi flour doughnuts to Burmese mohinga. <a href="https://www.facebook.com/FortuneBBQNoodleHouse/">Fortune BBQ Noodle House</a> is a smart choice for those craving roast duck, and <a href="https://pdx.eater.com/venue/41121/teo-bun-bo-hue">Tèo Bun Bo Hue</a> is the place to be for the namesake soup — within the same strip mall,<a href="https://jinjindeli.com/index.html"> Jin Jin Deli</a> serves a knockout Vietnamese sate. For dim sum, <a href="https://pdx.eater.com/venue/40704/hk-cafe">H.K. Cafe</a> or <a href="https://www.excellentcuisine-or.com/">Excellent Cuisine</a> will serve nicely. Whatever you do, however, be sure to grab a soup or two from <a href="https://www.facebook.com/Petervuo/">Ha VL,</a> the predecessor to Rose VL.</p>
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<img alt="Four tacos sit on a white plate, while two tacos sit out of frame on paper plates at Birrieria la Plaza." data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/7w5rm2RKNwA4QMsWyHLQ14qOsw4=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/19881662/Birrieria_la_plaza.jpg">
<cite>Brooke Jackson-Glidden/Eater Portland</cite>
<figcaption>Tacos from Birrieria La Plaza</figcaption>
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<h2 id="QZZnZp">East Portland, the Numbers, and Gresham</h2>
<p id="SHMXPX">“The Numbers” refers to the <a href="https://pdx.eater.com/maps/restaurants-gresham-east-portland">neighborhoods and suburbs east of 82nd</a>, one of the most diverse communities in Portland. It’s home to some of the city’s best Mexican food, from the quesabirria served at <a href="https://pdx.eater.com/venue/66915/birrieria-la-plaza-birria-de-res-mexican-food-truck-taqueria">Birrieria La Plaza</a> or <a href="http://birrieriapdxfood.com/">Birrieria PDX</a> to the tacos gobernador at La Tía Juana. Outside the world of Mexican cuisine, East Portland is home to standbys like <a href="http://www.saylers.com/">Sayler’s</a>, as well as Southeast Asian carts and markets like <a href="https://www.facebook.com/KasoyCo/">Kasoy & Co</a> and <a href="https://pdx.eater.com/venue/67421/lily-market">Lily Market</a>, respectively. </p>
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<h2 id="res">Reservations to Make in Advance</h2>
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<h2 id="d6w8FH">Kann</h2>
<p id="tUVkq2">This nationally renowned Haitian restaurant can sell out of reservations for the following month minutes after they drop, so set your alarm. The restaurant releases reservations on the first of each month at noon Pacific Time — but that’s for the following month. For example, December reservations will be released on November 1. Really, the move is to <a href="https://www.instagram.com/kannrestaurant/">keep an eye on Instagram</a> for cancelations. Reservations are available on <a href="https://resy.com/cities/pdx/kann?date=2022-09-20&seats=2">Resy</a>.</p>
<h2 id="AA11qf">Nodoguro</h2>
<p id="n3u5Ep">This <a href="https://www.nodoguropdx.com/">lauded, luxe omakase</a> is back in business, though it may be even harder to get a seat here than it was back in 2019. It’s hard to tell when the restaurant will <a href="https://www.nodoguropdx.com/store/c1/Featured_Products.html">release reservations</a>, but typically, reservations for the month would drop around five or six weeks in advance; for example, all reservations for the month of January will be released in late November. <a href="https://www.instagram.com/thenodoguro/">Watch Instagram like a hawk</a> to snag one; if you miss it, however, you’re not completely out of options. The website <a href="https://www.nodoguropdx.com/store/c3/Cancellation_Seats%2C_Provisions%2C_and_Gifts.html">posts cancelation seats online</a>, and those with a particular date in mind can add themselves to <a href="https://www.nodoguropdx.com/waiting-list.html">the waiting list</a>. </p>
<h2 id="Zo95Vl">Langbaan</h2>
<p id="gth4mF"><a href="http://pdx.eater.com/venue/lang-baan">Langbaan</a> serves historic regional Thai dishes—some from ancient royalty’s cookbooks—and is perhaps the hardest Portland restaurant to get into. The hidden restaurant inside of <a href="https://www.phuketcafepdx.com/">Phuket Cafe</a> <a href="https://resy.com/cities/pdx/langbaan?date=2022-07-01&seats=2">books out a month in advance</a>. </p>
<h2 id="2mFxCc">Le Pigeon</h2>
<p id="jwbO4i">Gabriel Rucker’s free-wheeling French fare has earned him a few James Beard Awards, plus a loyal group of local devotees. It doesn’t take too much planning to make a reservation at <a href="https://lepigeon.com/">Le Pigeon</a>, though reservations <a href="https://resy.com/cities/pdx/langbaan?date=2022-07-01&seats=2">tend to book up a few weeks ahead of time</a>. </p>
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https://pdx.eater.com/22570310/portland-oregon-dining-guideBrooke Jackson-Glidden2024-03-19T10:25:34-07:002024-03-19T10:25:34-07:00Some of the Best Pasta in Portland Isn’t Served at Italian Restaurants
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<img alt="A bowl of pasta at Xiao Ye, served with a side of accompanying herbs." src="https://cdn.vox-cdn.com/thumbor/DKG5Lw4WpmLr0qzmpl6O6QjX5w0=/0x1331:2731x3379/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/73218266/CarterHiyama_EaterInside_XiaoYe_18.0.jpg" />
<figcaption>A pasta dish at Xiao Ye. | Carter Hiyama/Eater Portland</figcaption>
</figure>
<p>The must-try pastas in Portland are served in unexpected places, like at a subterranean cocktail bar </p> <p id="OubpuI">While working on an update to Eater Portland’s <a href="https://pdx.eater.com/maps/best-italian-restaurants-portland-pasta-pizza">Italian restaurant map</a>, a nagging feeling kept scratching the back of my neck. <em>I’m forgetting something, </em>I thought, referring back to my notes and cross-checking my longer list. It wasn’t until I finished my proofread that it hit me: I was writing about the city’s best pastas, but I hadn’t written about my favorite spots for pasta in Portland. That’s because none of them are pasta shops — not really, anyway. </p>
<p id="2hrVyY">When Hollywood District restaurant <a href="https://www.xiaoyepdx.com/">Xiao Ye</a> <a href="https://pdx.eater.com/2023/9/21/23882494/xiao-ye-first-look-restaurant-opening">opened in the fall of 2023</a>, it branded itself as “first-generation American food,” pulling inspiration from meals at chain steakhouses, Korean barbecue restaurants, and Chinese takeout shops. But that isn’t really the whole story: Chef Louis Lin has worked in all sorts of restaurants around the country, including the lauded Los Angeles restaurant <a href="https://felixla.com/">Felix Trattoria</a>. So in addition to the jalapeno masa madeleines, the tempura-fried sardines, and fried chicken with curry jus, Xiao Ye also knocks out a tiny little menu of fresh pastas that are impeccably executed: never overcooked, with just enough bite and a beautifully balanced sauce. </p>
<p id="YCBoZr">The genius in these pastas comes from subtle tweaks. A combination of gochugaru and preserved Chinese chiles in a rigatoni Amatriciana add more depth to the sweetness of tomato and acidic tang of Pecorino and guanciale, compared to the typical Italian red pepper flakes. The cheesy cream sauce coating the tubes of macaroni al tartufo gets its lightness from savoy cabbage. And the aptly named Jolyn’s Favorite Noodle, which eats almost like a dan dan noodle, swaps the typical Chinese noodle for an alkaline spaghetti. </p>
<p id="4aeF8l">These judicious tweaks also add something special to the pastas at <a href="https://www.scotchlodge.com/">Scotch Lodge</a>, the subterranean Buckman cocktail bar from longtime Portland whisky aficionado Tommy Klus. Chef Tim Artale, an East Coast expat who spent time at places like <a href="https://proudmarycoffee.com/">Proud Mary</a> and <a href="https://pdx.eater.com/2020/8/20/21378205/aviary-closing">Aviary,</a> very quickly brought attention to the bar’s food menu, with dishes like fried brie sticks with verjus and soft shell crab sandwiches. But even on my first visit, the pasta was the standout: fettuccine in a velveteen sauce, with a tickle of heat from Fresno chiles. The dish was super simple, but the pasta itself was beautifully executed, adding just a bit of intrigue. </p>
<p id="NCwb7v">These days, when I’m craving comfort food, I go straight for the Scotch Lodge bar and order a pile of seaweed butter pappardelle, tangled among broccolini and candied duck lardons, with the allium whisper of garlic chives. Oddly, it reminds me of chicken broccoli Alfredo — rather, it makes me feel the way chicken broccoli Alfredo made me feel when I was eight, though I think revisiting the generic Italian restaurants of my childhood would not hit the same way today. </p>
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<img alt="A bowl of pasta sits on the bar at Scotch Lodge." data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/MBKtumXM7NTQRHDOYK__dIk2DEQ=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/24870971/39FF232E_5BE7_404E_B788_D059F2D71E94.JPEG">
<cite>Brooke Jackson-Glidden/Eater Portland</cite>
<figcaption>Seaweed butter pasta at Scotch Lodge. </figcaption>
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<p id="lpCkUB">Portland’s pop-ups also offer compelling entrants in the city’s pasta showdown. I recently ate a pretty stellar version of ravioles au Dauphiné at the French pop-up <a href="https://www.instagram.com/leclownpdx/">Le Clown</a>, from St. Jack alumnus John Denison. For those unfamiliar, <a href="https://www.tasteatlas.com/raviole-du-dauphine">ravioles au Dauphiné</a> is essentially a single sheet of uncut ravioli, often filled with French cheeses like Comté. It’s a regional French dish that is becoming <a href="https://www.bhg.com/ravioles-du-dauphine-7852394">increasingly popular in the states</a>; at Le Clown, they arrived doused in nutty brown butter, with a pile of so-barely-wilted, lemony spinach on top. The juxtaposition of the spinach and the pasta balanced the dish, without diminishing the unapologetic decadence of the ravioli.</p>
<p id="Ghnqaj">Even reflecting back on shuttered restaurants, I think of the pastas: I still miss the carbonara once served at the now-closed <a href="https://pdx.eater.com/2022/10/12/23400840/ripe-cooperative-closing-naomi-pomeroy-beast">Ripe Cooperative</a>, or the cacio e pepe with truffle milk crumb at the now-closed <a href="https://pdx.eater.com/2021/11/24/22799650/roe-closure-tercet-opening">Tercet</a>. </p>
<p id="cPTWSO"><em>Of course </em>you can find exceptional pastas at Portland Italian restaurants: lemony cream-coated fettuccine at <a href="https://www.luceportland.com/">Luce</a>, truffle butter tajarín at <a href="https://www.montelupo.co/">Montelupo</a>, <a href="https://www.doropdx.com/">Pastificio d’Oro</a>’s hand-rolled pappardelle — the list is lengthy. But there’s something so thoroughly Portland about restaurants and bars having a hidden secret weapon: <a href="https://pdx.eater.com/21611436/reel-m-inn-dive-bar-portland-history-coronavirus">dive bars with nationally celebrated fried chicken</a>, <a href="https://reevapnw.square.site/">pizzerias with knockout lomo saltado</a>, convenience stores serving <a href="https://pdx.eater.com/2021/8/18/22630885/sahuayo-michoacan-glisan-birria-de-chivo-portland-j-and-t-market">beautiful birria de chivo</a>. Scotch Lodge and Xiao Ye didn’t <em>need</em> to have really great pastas; they just happen to. And it’d be a shame to let the city’s pasta connoisseurs miss out on some of Portland’s finest just because the restaurant isn’t a true trattoria. </p>
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https://pdx.eater.com/2024/3/19/24105437/portland-best-alt-pastas-xiao-ye-scotch-lodgeBrooke Jackson-Glidden2024-03-11T10:25:15-07:002024-03-11T10:25:15-07:00Ask Eater, Portland’s Food-Themed Advice Column
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<img alt="Chicken ‘shawarma’ for two with green chickpea hummus, green garlic labneh and grilled flatbread at Arden restaurant in the Pearl District on Friday, April 28, 2023, in Portland, Ore. Also pictured: Lagorai and potato pierogi, and togarashi-spiced Marcona almonds." src="https://cdn.vox-cdn.com/thumbor/AxB5-LjiH7fYNeiMsv4l0hhYlms=/124x0:2076x1464/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/72189359/20230428.mjs_EaterPDX.Arden.009.14.jpg" />
<figcaption>Molly J. Smith/Eater Portland</figcaption>
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<p>A collection of columns inspired by reader-asked questions, ranging from stoner food options to spots for a quiet dinner</p> <p id="BaKr5F">Welcome to Ask Eater, an Eater Portland column where the site’s editor and reporter answer questions from readers and friends. Below, we’ve compiled a collection of all of the past Ask Eater installments, so those interested can peruse the archives and find their next favorite spot for emotional support nachos, a quiet happy hour, a stack of pancakes before 7 a.m., and more.</p>
<p id="w5caRn">Need a spot for an upcoming date? Wondering what happened to a favorite restaurant? Desperate to understand a recent Portland food fad that makes no sense? <a href="https://pdx.eater.com/contact">Submit your question in this form with the subject line ‘Ask Eater.’</a> And if all else fails, be sure to <a href="https://pdx.eater.com/maps">peruse the Eater Portland map archives</a>, which offer plenty of restaurant recommendations across the city.</p>
https://pdx.eater.com/2023/4/17/23687157/ask-eater-food-advice-column-portlandBrooke Jackson-GliddenPaolo BicchieriJaney Wong2024-03-01T08:35:31-08:002024-03-01T08:35:31-08:00Kachka’s Legacy Surpasses the Eastern European Culinary Renaissance It Started
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<img alt="A plate of Herring Under a Fur Coat at Kachka, layered with beets, potatoes, herring, and other components." src="https://cdn.vox-cdn.com/thumbor/x_Lg3L89SH8Q-IMAAdUfoCyNhDE=/208x0:3535x2495/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/73175889/kachka_terrine.0.0.jpg" />
<figcaption>Bill Addison/Eater</figcaption>
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<p>Kachka turns 10 this spring, and Eastern European food in America has never been better. So to celebrate, the restaurant will host some of the trailblazers in the genre from around the country.</p> <p class="p--has-dropcap p-large-text" id="hFY6hn">In the spring of 2014, chef Bonnie Frumkin Morales and her husband, Israel Morales, opened a hallway of a restaurant on Grand Avenue. Frumkin Morales built her career in Chicago, working for fine dining destination restaurants like <a href="https://chicago.eater.com/venue/4584/tru">Tru</a> and <a href="https://www.eater.com/2016/1/22/10816752/moto-restaurant-closing-grant-achatz-nick-kokonas">Moto</a>; this restaurant, however, had no tasting menu, no hefty price tag or super-serious approach. Instead, the couple served little carafes of vodka, colorful salads and pickles, bowls of dumplings, and dollops of roe and caviar. Servers wiped spilled glasses of Georgian, Hungarian, and Slovenian wine from plaid oilcloth tablecloths before they became the hot bottles at natural wine bars. Toasts arrived with sprats and salted mackerel before chic tinned fish lists had their moment. The food was explicitly, unapologetically Eastern European — celebrating the cuisine of Frumkin Morales’s Belarusian family, but also the broader cuisines and tangled foodways of the former Soviet republics.</p>
<p id="HaE6zS">Between 2014 and now, <a href="https://www.kachkapdx.com/">Kachka</a> has become a nationally recognized brand: a celebrated cookbook, bottled horseradish vodka, frozen pelmeni in grocery aisles. In 2018, the restaurant <a href="https://pdx.eater.com/2018/7/23/17602664/kachka-new-location-opening-date-inside-space">moved into a sprawling Goat Blocks space</a>, <a href="https://pdx.eater.com/2019/11/11/20959631/kachka-lavka-new-store">opening a market and deli above the restaurant a year later</a>. In 2024, it will open a Northeast Portland distillery and dumpling factory, with a tasting room for vodka flights. To celebrate its first decade in business, the restaurant host a large-scale, collaborative dinner with lauded Eastern European chefs from around the country. Considering where Kachka is now, it can be easy to forget that little hallway of a restaurant, and the risks that came with opening it. </p>
<p id="3R6paQ">Before Kachka opened, American stereotypes about the foods of the former USSR were defined by two main, broad-stroke stereotypes rooted in dusty, Cold War-era cliches: extreme poverty or obscene wealth. Off-color, pop culture jokes about herring or potatoes were juxtaposed with lavish spreads of caviar and blinis and ornate confections, straight out of the <a href="https://russiantearoomnyc.com/">Russian Tea Room</a>. The cliches extend beyond food: American media representations of Eastern European characters typically reside in the world of villains — <a href="https://www.imdb.com/search/keyword/?keywords=russian-spy">Russian spies</a>, <a href="https://villains.fandom.com/wiki/Soviet_Union_(Stranger_Things)">Soviet caricatures of authoritarian evil</a> — or pitiful victims, haggard babushkas and harrowing flashbacks for American refugee characters. </p>
<p id="BJflvt">But, as is dangerous with any culture, these black-and-white portraits of a truly massive region buff out the color and nuances of the people who lived there, the families and the meals they shared, in Ukraine or Georgia or, in the case of Frumkin Morales’s family, Belarus. When Kachka opened, it offered a deeper, richer portrait of the foods of the former Soviet republics on the national stage, one that was joyful and approachable and personal. Ten years since it opened, Kachka remains a destination and trailblazer in the incrementally burgeoning, modern Eastern European restaurant scene — one that would not exist without it.</p>
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<img alt="The dining room at the original Kachka space." data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/NOua3rJMNSO7m-Fx0O2SSHYfcMo=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/6681115/kachka.0.jpg">
<cite>Dina Avila/Eater Portland</cite>
<figcaption>The dining room at the original Kachka space on Southeast Grand.</figcaption>
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<figure class="e-image">
<img alt="The dining room at Kachka, which sits under a wooden structure resembling Baba Yaga’s house." data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/jOu-91Zq6q_I0XWg-1r-Cfr7LeA=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/11731733/DinaAvila_Kachka_DSC6329_.jpg">
<cite><a class="ql-link" href="http://www.dinaavila.com/" target="_blank">Dina Avila/Eater Portland</a></cite>
<figcaption>The dining room at Kachka’s newer location in Southeast Portland.</figcaption>
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<p id="xhrvIK">Frumkin Morales hadn’t always planned on opening a restaurant like Kachka. Her relationship with her own cuisine was complicated — growing up, she felt shame surrounding her family’s food, which leaked into her work in fine dining. It wasn’t until she met Israel, who fell in love with the flavors and liveliness of Frumkin family dinners, that she felt empowered to explore post-Soviet food professionally.</p>
<p id="Ldd48M">“In high-end kitchens, it was this embarrassing thing from my past,” the chef says. “At a different time, it may have seemed like a cool part of my background, but at <em>that </em>time, this was baggage. I always felt that way, and Israel was the first person to look at what was happening in my mother’s kitchen and said, ‘This is incredible. Why are you hiding this?’”</p>
<p id="uR3jeY">The couple very intentionally left Chicago and came to Portland to open their restaurant because of how the restaurant world appeared at the time: Aughts-era Portland dining seemed to celebrate the unconventional, particularly when it came to these deep dives into specific cuisines; Frumkin Morales remembered looking at restaurants like Pok Pok and thinking that she could do the same with her culture. “We didn’t want to dumb things down,” she says. “We felt very strongly that, at that time, in Chicago, we would not have been accepted. In Portland, we felt no concerns about acceptance. We didn’t feel like we would have had to put the proverbial burger on the menu.”</p>
<p id="4XYUwl">And accepted it was — not just in Portland, but nationally. Yes, Kachka raked in the best new restaurant nods locally, but former Eater restaurant critic Bill Addison also placed the restaurant on his list of the <a href="https://www.eater.com/2015/1/8/7470851/national-eater-38-2015">38 essential restaurants in the United States</a>. He remembers the tiny glasses of vodka, the rabbit in a clay pot, and the colorful gradient of arguably the restaurant’s most famous dish, Herring Under a Fur Coat. “It’s the Soviet equivalent of the messy Super Bowl dips that we make across America,” Addison says. “But there’s something really appealing when a chef, without ruining the essence of the dish, presents it really beautifully. It’s a great example of tidying up a presentation without ruining its essence.”</p>
<p id="CrCvkB">For former Eater restaurant editor, Hillary Dixler Canavan, that balancing act is part of the magic of Kachka — not just its celebration of the cuisines of the former Soviet republics, but also its ability to contextualize that cuisine in a way that felt true to the American dining scene at that moment, intimate but exuberant, casual but exceptional. “Kachka is proof of concept: Here’s a restaurant that opened guns blazing, proving this cuisine could hold the dining public’s attention,” Dixler Canavan says. “Bringing that modern restaurant sensibility to it, without being a tasting menu, I think that was part of what made Kachka such a hit.”</p>
<div class="c-wide-block"> <figure class="e-image">
<img alt="Rabbit in a clay pot at Kachka in Portland, OR." data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/CrHkp4qOZNIOdb0e5vEzbjaVLy4=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/7549809/kachka_pdx15_rabbit.0.jpg">
<cite>Bill Addison/Eater</cite>
<figcaption>Rabbit in a clay pot at Kachka.</figcaption>
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<p id="KYQ4wQ">After Kachka opened, restaurants around the country began venturing into this cuisine. <a href="https://nyta.us/whitemountain/2016/12/13/little-tbilisi-discover-manhattans-georgian-food-renaissance/">A Georgian food renaissance</a> emerged stateside, and <a href="https://ny.eater.com/2018/4/20/17120966/khachapuri-georgian-cuisine-nyc">cheesy khachapuri ended up on menus across Manhattan</a>. A parade of “Dachas” landed in major cities like <a href="https://www.ebar.com/story.php?ch=news&sc=business&id=329000">San Francisco</a> and <a href="https://dc.eater.com/2018/9/7/17823052/dacha-beer-garden-navy-yard-coming-soon">D.C.</a>. Even in Chicago, where the Moraleses couldn’t picture opening Kachka in 2014, Johnny Clark opened <a href="https://chicago.eater.com/2023/10/24/23930243/anelya-ukrainian-restaurant-johnny-clark-beverly-kim-avondale-chicago-photos-images">his own culinary exploration of Ukrainian food and culture</a> called <a href="https://www.anelyarestaurant.com/">Anelya</a>. “He’s reconnecting with his roots through recent Ukrainian immigrants, so he’s more telling their story,” Frumkin Morales says. </p>
<p id="IKKKSJ">So, to celebrate their 10-year anniversary, the team at Kachka felt it would be best to bring in this new vanguard of Eastern European chefs for a collaborative dinner. Clark will be joined by chefs like <a href="https://www.latimes.com/food/newsletter/2021-06-12/little-dacha-khachapuri-emily-efraimov-tasting-notes">Emily Efraimov</a> of the pop-up <a href="https://www.instagram.com/littledacha/">Little Dacha</a> in Los Angeles, Anya El-Wattar of San Francisco Russian restaurant <a href="https://www.birchandryesf.com/">Birch & Rye</a>, Trina and Jessica Quinn of New York pop-up <a href="https://www.instagram.com/dacha_46/?hl=en">Dacha 46</a>, as well as Frumkin Morales. The menu is still in development, but the chefs have talked about things like duck borscht with smoked pears, panna cotta inspired by a cold yogurt-y soup known as okroshka, pork cheek dumplings, and honey cake. “There are so many different ways to reconnect with the cuisine,” she says. “It means different things for different people. I love the way that’s being expressed.” </p>
<p id="T2IqnI">While El-Wattar was preparing to open Birch & Rye, a friend gifted the chef a copy of Kachka’s cookbook, which has sat on the shelf of the restaurant since it opened. “When I got the email from Bonnie inviting me to contribute a course to Kachka’s tenth anniversary celebration, I didn’t even look at my calendar,” El-Wattar says. “I just thought, ‘I have to make this work, I have to be there for this.’”</p>
<p class="c-end-para" id="BRWvDl">The dinner, which Kachka will host at 6:30 on April 14th, serves as a fundraiser for <a href="https://www.cookforukraine.org/">#CookforUkraine</a>, which is collecting funds for UNICEF UK; <a href="https://www.exploretock.com/kachka-portland/event/private/34c8db4a-0fdf-4a7e-bf3e-cb65e8be3142">tickets are available now</a> on Tock. </p>
<aside id="0cl5Qv"><div data-anthem-component="newsletter" data-anthem-component-data='{"slug":"pdx-eater"}'></div></aside>
https://pdx.eater.com/2024/3/1/24087330/kachka-ten-year-anniversary-legacy-dinnerBrooke Jackson-Glidden