This hotly anticipated bakery by Stumptown mastermind Duane Sorenson literally opened a couple days ago, and already this warm SE Division spot has inspired many a food-porn money shot. So far, the cases are filled with breads and pastries by Lovejoy Bakers alum Dan Griffin, with plans to roll out pizza bianca in the coming weeks.

Chef Trent Pierce pulls a switcheroo at his Division spot Wafu, transforming the space and concept into a casual seafood restaurant that celebrates his Oregon roots. The result is an American take on seafood, elevated: hot crab dip is re-imagined as a light interpretation of Wafu's crab roll; seafood "charcuterie" arrives in the form of marlin rillettes and mussels cured in pimenton.

Like at his familiar sandwich spot Lardo, Rick Genarelli debuts a similarly fast-casual take, this time on fresh pasta. The menu features impressively varied and well-executed takes on carbonara (with a perfected cracked egg), gigli (simply cracked pepper and cheese), and chitarra (with squid ink, octopus, and chorizo).

The team behind NE's comfortable bar Grain & Gristle joins forces with Pastaworks alum Tray Satterfield to bring a similar homey spot to the Cully neighborhood. Chef Tim Wastell churns out simple-yet-hearty dishes from the open-hearth kitchen; meanwhile, the lunchtime deli offers sandwiches and salads crafted from house-butchered and cured meats.

Courtney Sproule's always meticulously planned, always surprising series of "din din" supperclub dinners now have a permanent brick-and-mortar home. But the concept — rotating themed dinner parties — remains the same, with the even calendar shifting every few weeks. The spot also provides a charming site for a leisurely weekend brunch.

Chef Scott Snyder fills a hole in the local culinary scene with Levant, a restaurant that combines "Arabesque" influences (from Turkey, Palestine, North Africa) with French techniques and fine-dining aesthetics. Share plates like stuffed grilled squid with chickpeas and a dessert of kanafeh and a smoky roasted pear sorbet; you'll want to hog entrees like a rose-scented duck breast and a plate of lamb served four ways.

Tabla alum Anthony Cafiero branches out with his first restaurant, the 18-seat Ración, and the spot allows his modernist sensibilities to emerge in playful-yet-accessible dishes like cauliflower panna cotta and sous-vide egg with ​hazelnut romesco. There's one five-course tasting menu available nightly, though a separate section of "modernist tapas" is available a la carte in the lounge.

Thistle chef Eric Bechard makes a splashy return to Portland with his diminutive Kingdom of Roosevelt, which features an adventurous, foraged menu teeming with game animals. Vegans need not apply, but rich flavors abound: Dive into Bechard's corn dumplings and sprouted rye porridge, "forager's pie," and pickled elk tongue.

John Gorham expands his popular Tasty N Sons concept with the just-opened downtown spot Tasty N Alder. At brunch, chef Kyle Prewitt gets to explore world flavors in comforting dishes like Korean fried chicken (they put an egg on it) and bibimbop with bacon and eggs. Dinner service leans toward a steakhouse vibe, with clams Casino, bacon-wrapped shrimp cocktail, and several cuts available by the half or whole portion.