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Updating the Eater PDX HeatMap: Where to Eat 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. With a flurry of new openings of late (and joining four new spots from last time around), Portland welcomes five new places to the list: a Beard-winner's baker's restaurant (Trifecta Tavern), a long-awaited proper restaurant from a beloved Portland chef (Davenport), a second location for a popular brunch haunt (Broder Nord), a vegan take on Indian food (the Sudra), and a food cart that's simply killin' it right now (Burrasca).

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Note: Restaurants on this map are listed geographically.
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Trifecta Tavern and Bakery

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Easily the most anticipated opening of fall 2013, Ken Forkish's Trifecta Tavern defines what a "baker's restaurant" is supposed to be: wood-fired, welcoming, and seamlessly incorporating bread into many of the tavern dishes. Forkish captures the "big city tavern" vibe with an extensive cocktail menu focusing on classics, a half-dozen takes on oysters and/or clams, and an eat-how-you-like menu highlighting roasted veggies, haute bar snacks, and meaty plates of rabbit fricassee and steak frites.

Davenport

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Celebrated chef Kevin Gibson famously worked magic in Evoe's non-existent kitchen, so it's no surprise that crowds are flocking to his new restaurant Davenport, where Gibson finally has the proper prep space, stovetop, and brand-new pasta machine to create his seasonal plates. Early menus reveal seared scallops with fennel, beet ravioli, and duck breast with Brussels sprouts and pomegranate.

Broder Nord

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Peter Bro's insanely popular Scandinavian brunch spot Broder expands with a comparatively expansive second location. Those used to waiting in line for aebleskiver and Broder's breakfast boards will find the menu familiar; the restaurant's anticipated, seafood-focused dinner menu is still in the works.

The Sudra

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The newest "microrestaurant" in the Ocean complex, the Sudra (by the same folks behind vegan food cart Sonny Bowl) offers a delicious take on Indian food — that just happens to be vegan. Plates arrive heaped with chickpea "cutlets," lentil dosas, and tahini-dressed kale.

Boxer Ramen

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Micah Camden's much-anticipated Boxer Ramen cultivated strong pre-opening buzz thanks to weeks' worth of preview/soft opening dinners that introduced diners to Camden's untraditional take on ramen and Japanese snacks. The appropriately named spicy miso broth is dotted with Parmesan and chili flake for extra richness; drinkers of the shockingly cheap $4, 22-ounce Sapporos will appreciate the okonomiyaki tater tots. Be warned: it's cash only.

Burrasca

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serious props from PoMo as "one of Portland's best cart dishes." [

Photo]

La Taq

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Podnah's pitboss Rodney Muirhead opens his take on a playful Mexican cantina, with an emphasis on queso, tacos, and the drinks that best accompany them. Muirhead's expertise with meats shines through in dishes like brisket enchiladas, carne asada tacos, and rib tips in broth; onetime Beaker bartender Kevin Ludwig, meanwhile, shakes up his signature carrot margarita.

Multnomah Whisky Library

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Certainly one of the buzziest bar openings in memory, the Multnomah Whiskey Library has nursed long lines and wait times seemingly since day one. The crowds are flocking for two reasons: 1) the gorgeously appointed room and 2) you know, the some-1,500 bottles of booze that line the walls.

Little T Baker - Union Way

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Four words: Little T, west side. Tucked deep within the Union Way retail alley (also home to Boxer Ramen), baker Tim Healea's second outpost of his popular bakery offers a limited menu, but it's a great addition to the West End neighborhood in need of another breakfast-pastry slinger.

The Sugar Cube

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Baker Kir Jensen brings her Sugar Cube cart to a proper bakery space, expanding her repertoire to include a few savory breakfast items (like a roasted mushroom and tomato strata) and spiced cornbread. But as to be expected, it's the sweets that shine: a chocolatey brownie with olive oil and sea salt; buttery crostatas, and citrusy tea cake with lemon curd.

Newly minted Chef of the Year 2013 Jose Chesa emphasizes a convivial, familial vibe at his restaurant Ataula, which considers itself a Spanish gastropub more than a stuffy "tapas restaurant." The tapas themselves combine similar levels of comforting familiarity and playfulness: beef and potato "bombas" arrive in a suitably spicy sauce; an almost-savory sangria is the perfect drink for rainy evenings. And as of this fall, there's a new addition to the menu, in the form of traditional Spanish brunch. Don't miss it.

Roman Candle Bakery

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This bakery by Stumptown mastermind Duane Sorenson inches back up the list, thanks to the launch of its long-awaited pizza bianca menu last month, offering massive squares of pizza that don't follow the traditional "bianca" mold. During the day, the case features breads and pastries by Lovejoy Bakers alum Dan Griffin.

Expatriate

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Beast chef Naomi Pomeroy breaks from French tradition to partner with St. Jack founding bartender Kyle Webster to open a bar featuring an Asian-inflicted take on drinking food. The highlight's a Burmese tea leaf salad, but expect big flavors in dishes like samosa chaats, a tempura halibut sandwich with kimchi, and of course, the cocktails.

Trifecta Tavern and Bakery

Easily the most anticipated opening of fall 2013, Ken Forkish's Trifecta Tavern defines what a "baker's restaurant" is supposed to be: wood-fired, welcoming, and seamlessly incorporating bread into many of the tavern dishes. Forkish captures the "big city tavern" vibe with an extensive cocktail menu focusing on classics, a half-dozen takes on oysters and/or clams, and an eat-how-you-like menu highlighting roasted veggies, haute bar snacks, and meaty plates of rabbit fricassee and steak frites.

Davenport

Celebrated chef Kevin Gibson famously worked magic in Evoe's non-existent kitchen, so it's no surprise that crowds are flocking to his new restaurant Davenport, where Gibson finally has the proper prep space, stovetop, and brand-new pasta machine to create his seasonal plates. Early menus reveal seared scallops with fennel, beet ravioli, and duck breast with Brussels sprouts and pomegranate.

Broder Nord

Peter Bro's insanely popular Scandinavian brunch spot Broder expands with a comparatively expansive second location. Those used to waiting in line for aebleskiver and Broder's breakfast boards will find the menu familiar; the restaurant's anticipated, seafood-focused dinner menu is still in the works.

The Sudra

The newest "microrestaurant" in the Ocean complex, the Sudra (by the same folks behind vegan food cart Sonny Bowl) offers a delicious take on Indian food — that just happens to be vegan. Plates arrive heaped with chickpea "cutlets," lentil dosas, and tahini-dressed kale.

Boxer Ramen

Micah Camden's much-anticipated Boxer Ramen cultivated strong pre-opening buzz thanks to weeks' worth of preview/soft opening dinners that introduced diners to Camden's untraditional take on ramen and Japanese snacks. The appropriately named spicy miso broth is dotted with Parmesan and chili flake for extra richness; drinkers of the shockingly cheap $4, 22-ounce Sapporos will appreciate the okonomiyaki tater tots. Be warned: it's cash only.

Burrasca

serious props from PoMo as "one of Portland's best cart dishes." [

Photo]

La Taq

Podnah's pitboss Rodney Muirhead opens his take on a playful Mexican cantina, with an emphasis on queso, tacos, and the drinks that best accompany them. Muirhead's expertise with meats shines through in dishes like brisket enchiladas, carne asada tacos, and rib tips in broth; onetime Beaker bartender Kevin Ludwig, meanwhile, shakes up his signature carrot margarita.

Multnomah Whisky Library

Certainly one of the buzziest bar openings in memory, the Multnomah Whiskey Library has nursed long lines and wait times seemingly since day one. The crowds are flocking for two reasons: 1) the gorgeously appointed room and 2) you know, the some-1,500 bottles of booze that line the walls.

Little T Baker - Union Way

Four words: Little T, west side. Tucked deep within the Union Way retail alley (also home to Boxer Ramen), baker Tim Healea's second outpost of his popular bakery offers a limited menu, but it's a great addition to the West End neighborhood in need of another breakfast-pastry slinger.

The Sugar Cube

Baker Kir Jensen brings her Sugar Cube cart to a proper bakery space, expanding her repertoire to include a few savory breakfast items (like a roasted mushroom and tomato strata) and spiced cornbread. But as to be expected, it's the sweets that shine: a chocolatey brownie with olive oil and sea salt; buttery crostatas, and citrusy tea cake with lemon curd.

ATAULA

Newly minted Chef of the Year 2013 Jose Chesa emphasizes a convivial, familial vibe at his restaurant Ataula, which considers itself a Spanish gastropub more than a stuffy "tapas restaurant." The tapas themselves combine similar levels of comforting familiarity and playfulness: beef and potato "bombas" arrive in a suitably spicy sauce; an almost-savory sangria is the perfect drink for rainy evenings. And as of this fall, there's a new addition to the menu, in the form of traditional Spanish brunch. Don't miss it.

Roman Candle Bakery

This bakery by Stumptown mastermind Duane Sorenson inches back up the list, thanks to the launch of its long-awaited pizza bianca menu last month, offering massive squares of pizza that don't follow the traditional "bianca" mold. During the day, the case features breads and pastries by Lovejoy Bakers alum Dan Griffin.

Expatriate

Beast chef Naomi Pomeroy breaks from French tradition to partner with St. Jack founding bartender Kyle Webster to open a bar featuring an Asian-inflicted take on drinking food. The highlight's a Burmese tea leaf salad, but expect big flavors in dishes like samosa chaats, a tempura halibut sandwich with kimchi, and of course, the cocktails.

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