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The Eater PDX HeatMap: Where to Eat Right Now

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Restaurant obsessives want to know what's new, what's hot, which favorite chef just launched a sophomore effort, etc., and more often than not, tipsters, readers, friends and family of Eater have one question: Where should I eat right now? And while the Eater 38 is a crucial resource covering old standbys and neighborhood essentials across the city, it is not a chronicle of the "it" (ie, newest) places of the moment.

Thus, we offer the Eater HeatMap, which will change often to continually highlight where the food-focused crowds are flocking to at this very second. This time around, please welcome two new spots on the eastside: the over-the-top fun of Bunk-Mex Trigger, and the airy, comfortable vibe of Lauretta Jean's SE cafe.

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Note: Restaurants on this map are listed geographically.
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Blue Star Donuts

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One of the buzziest recent openings, somewhat surprisingly for this doughnut-happy town, is Micah Camden's Blue Star Donuts, which takes a from-scratch approach to deep-fried dough. Expect unique, house-made glazes (blueberry bourbon basil!) and savory options (like a doughnut topped with fried chicken).

Portland Penny Diner

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The casual little sister to Vitaly Paley's upscale downtown spot Imperial, the Portland Penny Diner feeds nearby lunch crowds with flatbread sandwiches, salads, and a soda-fountain-inspired cocktail menu.

The Tannery

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Caleb McBee transforms his Skin & Bones Bistro into a bar that still provides upscale eats in a casual, neighborhood setting. Pair a craft cocktail with an order of duck wings, shepard's pie, or the Monte Cristo sandwich.

Exactly like the Lardo Hawthorne location. Only downtown. There will be lines.

Trigger

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The rock-n-roll-leaning Bunk Sandwiches team offers its version of Tex-Mex in the space under the Wonder Ballroom. As to be expected from Bunk-Mex, queso comes pimped out with brisket ends, giant margaritas arrive with Corona bottles submerged, and tacos offer twists like fried chicken sandwiched between the tortillas. Debuting soon: lunch and late-night service.

Lauretta Jean's

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Farmer's market pie-slinger Kate McMillen opens her second brick-and-mortar shop, this one complete with indoor seating for guests enjoying an expanded menu featuring savory hand pies, soups, sandwiches, and quiches.

Uno Mas

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Lines are quickly forming outside Oswaldo Bibiano's casual taco spot at the Ocean. The Autentica and Mextiza chef/owner offers nearly 20 overstuffed options for $2 apiece, from carnitas to barbacoa to nopales. Also available: tacos de canasta (literally "basket tacos," which are steamed in their corn tortillas).

Imperial

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Beard-winning chef Vitaly Paley opens his hotly anticipated second restaurant in downtown's Hotel Lucia. Unlike the understated Paley's Place, the sprawling Imperial adds a bit of drama to Paley's Pacific NW-inspired recipes (tuna a la plancha arrives with crab-dotted, vanilla-scented creamed corn), while grilled proteins (like an oyster-stuffed quail) shine. Former Beaker & Flask chef Ben Bettinger helms with kitchen, while Brandon Wise manages the impressive bar program.

Nostrana alum Kelly Myers debuts a light and airy Mexican-inspired spot in Xico, where the experience varies based on the time of day. At the take-out window, lunch highlights Sonoran hot dogs and tortas, while late afternoon features pollo asado; in the seated dining room, Myers up the ante with seafood pozole, grilled culotte steak, and pork belly quesadillas.

Wafu chef/owner Trent Pierce hit a sweet spot with his SE Division ramen-ya, but Pierce (also, famously, of the much-missed Fin) makes a dedicated return to the ocean with Roe, an exclusive mini-restaurant that sits in the back of Wafu. Seafood dishes lean toward clean and modern, with several Asian influences (octopus with shiso, ginger, and yuzu; sashimi tuna with ponzu) and grilled preps (swordfish belly; blue prawns).

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Blue Star Donuts

One of the buzziest recent openings, somewhat surprisingly for this doughnut-happy town, is Micah Camden's Blue Star Donuts, which takes a from-scratch approach to deep-fried dough. Expect unique, house-made glazes (blueberry bourbon basil!) and savory options (like a doughnut topped with fried chicken).

Portland Penny Diner

The casual little sister to Vitaly Paley's upscale downtown spot Imperial, the Portland Penny Diner feeds nearby lunch crowds with flatbread sandwiches, salads, and a soda-fountain-inspired cocktail menu.

The Tannery

Caleb McBee transforms his Skin & Bones Bistro into a bar that still provides upscale eats in a casual, neighborhood setting. Pair a craft cocktail with an order of duck wings, shepard's pie, or the Monte Cristo sandwich.

Lardo

Exactly like the Lardo Hawthorne location. Only downtown. There will be lines.

Trigger

The rock-n-roll-leaning Bunk Sandwiches team offers its version of Tex-Mex in the space under the Wonder Ballroom. As to be expected from Bunk-Mex, queso comes pimped out with brisket ends, giant margaritas arrive with Corona bottles submerged, and tacos offer twists like fried chicken sandwiched between the tortillas. Debuting soon: lunch and late-night service.

Lauretta Jean's

Farmer's market pie-slinger Kate McMillen opens her second brick-and-mortar shop, this one complete with indoor seating for guests enjoying an expanded menu featuring savory hand pies, soups, sandwiches, and quiches.

Uno Mas

Lines are quickly forming outside Oswaldo Bibiano's casual taco spot at the Ocean. The Autentica and Mextiza chef/owner offers nearly 20 overstuffed options for $2 apiece, from carnitas to barbacoa to nopales. Also available: tacos de canasta (literally "basket tacos," which are steamed in their corn tortillas).

Imperial

Beard-winning chef Vitaly Paley opens his hotly anticipated second restaurant in downtown's Hotel Lucia. Unlike the understated Paley's Place, the sprawling Imperial adds a bit of drama to Paley's Pacific NW-inspired recipes (tuna a la plancha arrives with crab-dotted, vanilla-scented creamed corn), while grilled proteins (like an oyster-stuffed quail) shine. Former Beaker & Flask chef Ben Bettinger helms with kitchen, while Brandon Wise manages the impressive bar program.

Xico

Nostrana alum Kelly Myers debuts a light and airy Mexican-inspired spot in Xico, where the experience varies based on the time of day. At the take-out window, lunch highlights Sonoran hot dogs and tortas, while late afternoon features pollo asado; in the seated dining room, Myers up the ante with seafood pozole, grilled culotte steak, and pork belly quesadillas.

Roe

Wafu chef/owner Trent Pierce hit a sweet spot with his SE Division ramen-ya, but Pierce (also, famously, of the much-missed Fin) makes a dedicated return to the ocean with Roe, an exclusive mini-restaurant that sits in the back of Wafu. Seafood dishes lean toward clean and modern, with several Asian influences (octopus with shiso, ginger, and yuzu; sashimi tuna with ponzu) and grilled preps (swordfish belly; blue prawns).

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