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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. Need a Fourth of July weekend to-do list? This month, five new restaurants make the cut.


· All Previous EPDX Heatmaps [Eater PDX]

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Note: Restaurants on this map are listed geographically.
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Son of A Biscuit

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Local empire builder Micah Camden (Little Big Burger, Boxer Ramen) applies his usual winning formula to fried chicken with Son of a Biscuit, a fast-casual concept focusing on fried birds and spicy chicken sandwiches. A soft-opening giveaway saw hundreds line up for first tastes.

Pono Farm Soul Kitchen

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Bend's Pono Farm has grown a double whammy of culinary concepts on NE Sandy: Its retail shop/butcher counter offers cuts from animals raised on the family ranch, while the "Soul Kitchen" sit-down restaurant transforms them into comfort-food Japanese dishes and steaks topped with ginger-scallion chimichurri.

Pizza Maria

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Baker/owner Sean Coyne boasts an impressive pedigree (Sullivan Street Bakery, Bouchon Bakery), and at his neighborhood pizzeria, simplicity is key: Just four pizzas are currently on the menu, the most complex among them featuring veggies, cream, and Parmesan. But they're well-fired pizzas, and plans are to soon launch pizza bianca.

Dime Store

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Restaurateur Dayna McErlean upgrades the former Leo's Non-Smoking space to offer a "finer diner" that combines modern attention to artisanal approaches with old-school appreciation for malted shakes and in-restaurant newsstands. So far, most of the focus is on breakfast and lunch (buttermilk flapjacks, biscuits and gravy, meatloaf with bacon and onion jam), but plans are to roll out dinner in the future.

Stammtisch

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The charming Spints Alehouse space has been taken over by bar impresario Dan Hart (of N. Mississippi's Prost! and Interurban), who transforms it into an altar to German beer. The taplist features beer often difficult to find in the U.S., and St. Jack alum Graham Chaney spearheads the German comfort-food menu (maultaschen, bratwurst, wienerschnitzel). Of course, because this is a bar, there's also familiar forms of drinking food: a pub burger, house-made pretzels, and curry ketchup fries.

Uno Mas Taquiza

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Oswaldo Bibiano's micro-restaurant Uno Mas (located in the Ocean complex) grows into a full-size concept on W. Burnside, offering the familiar line-up of tacos, plus two key additions: a full bar and breakfast tacos on weekends. The restaurant's close proximity to Providence Park makes it an essential pre-game spot.

The proprietors of charming spot Fenrir describe their cuisine as "Cascadian-Scandinavian" influenced, which leads to plates like rye noodles with chive oil and asparagus; spring veggies topped with a strategically placed egg yolk; and various pickles and cured fishes.

Blue Star Donuts

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Portland, y'all love your doughnuts. Blue Star Donuts has debuted its second location on the busy SE Hawthorne thoroughfare, offering two upgrades from its flagship downtown shop: A fried-chicken-topped doughnut (served with a packet of Frank's on the side), and its conceptual opposite, vegan doughnuts. The latter should make their way to the West End location soon and are available in many flavors; the fried chicken, however, is a Hawthorne specialty.

KOi Fusion

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Bo Kwon's cultishly beloved chainlet of Korean taco trucks and stationary kiosks now has a sit-down flagship. Dubbed KOi DStreet, the spot promises to experiment with even more Korean/American mash-ups, like bacon-wrapped hot dogs (topped with kimchi), a Korean Reuben, and a bulgogi-stuffed cheesesteak.

Portland/Vancouver's local Russian population has come out of the woodwork to celebrate the opening of Kachka, Bonnie and Israel Morales' toast to the vodka-fueled zakuski tradition. Order up the "zakuski experience" for tastes of the cold menu (unfolding in a variety of cured, smoked, pickled, and salted fishes), then savor a bowl of comforting dumplings.

Reverend's BBQ

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The team that "Portlandized" the steakhouse (at Laurelhurst Market) returns with another meaty venture: This time, a family friendly neighborhood barbecue spot tucked away in Sellwood. Familiar LM items — fried chicken, house-made sausages — make the trip, but here, the meat comes smoked, rolls of paper towels top tables, saucing is DIY: slather ribs and brisket with your choice of four regionally based barbecue sauces.

Lang Baan

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Earl Ninsom's 24-seat Langbaan is hidden behind his popular Thai spot PaaDee, but it's no speakeasy. Here, Ninsom and his co-chefs offer a comforting, friendly take on "back of house" dining, inviting all guests to sit in on a family meal. It's a gussied-up family meal, to be sure: Each dinner features a 11-12 course rotating chef's tasting menu (available at $40 and $60 price points), with otherwise rare dishes like muu, sai, lin yaang and Asian pennywort-and-lobster salad.

Tamale Boy

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After years operating a mobile food cart and catering company (under the name Mayahuel Catering), Jaime "Tamale Boy" Soltero has opened a brick-and-mortar tamale spot serving both banana leaf and cornhusk tamales. The menu keeps it simple: fillings are slow-simmered and flavorful, with plates accented by refried beans and pickled onions. And now that summer is in full swing, do take advantage of the spot's insanely large patio, an optimal place to drink margaritas for hours on end.

Son of A Biscuit

Local empire builder Micah Camden (Little Big Burger, Boxer Ramen) applies his usual winning formula to fried chicken with Son of a Biscuit, a fast-casual concept focusing on fried birds and spicy chicken sandwiches. A soft-opening giveaway saw hundreds line up for first tastes.

Pono Farm Soul Kitchen

Bend's Pono Farm has grown a double whammy of culinary concepts on NE Sandy: Its retail shop/butcher counter offers cuts from animals raised on the family ranch, while the "Soul Kitchen" sit-down restaurant transforms them into comfort-food Japanese dishes and steaks topped with ginger-scallion chimichurri.

Pizza Maria

Baker/owner Sean Coyne boasts an impressive pedigree (Sullivan Street Bakery, Bouchon Bakery), and at his neighborhood pizzeria, simplicity is key: Just four pizzas are currently on the menu, the most complex among them featuring veggies, cream, and Parmesan. But they're well-fired pizzas, and plans are to soon launch pizza bianca.

Dime Store

Restaurateur Dayna McErlean upgrades the former Leo's Non-Smoking space to offer a "finer diner" that combines modern attention to artisanal approaches with old-school appreciation for malted shakes and in-restaurant newsstands. So far, most of the focus is on breakfast and lunch (buttermilk flapjacks, biscuits and gravy, meatloaf with bacon and onion jam), but plans are to roll out dinner in the future.

Stammtisch

The charming Spints Alehouse space has been taken over by bar impresario Dan Hart (of N. Mississippi's Prost! and Interurban), who transforms it into an altar to German beer. The taplist features beer often difficult to find in the U.S., and St. Jack alum Graham Chaney spearheads the German comfort-food menu (maultaschen, bratwurst, wienerschnitzel). Of course, because this is a bar, there's also familiar forms of drinking food: a pub burger, house-made pretzels, and curry ketchup fries.

Uno Mas Taquiza

Oswaldo Bibiano's micro-restaurant Uno Mas (located in the Ocean complex) grows into a full-size concept on W. Burnside, offering the familiar line-up of tacos, plus two key additions: a full bar and breakfast tacos on weekends. The restaurant's close proximity to Providence Park makes it an essential pre-game spot.

Fenrir

The proprietors of charming spot Fenrir describe their cuisine as "Cascadian-Scandinavian" influenced, which leads to plates like rye noodles with chive oil and asparagus; spring veggies topped with a strategically placed egg yolk; and various pickles and cured fishes.

Blue Star Donuts

Portland, y'all love your doughnuts. Blue Star Donuts has debuted its second location on the busy SE Hawthorne thoroughfare, offering two upgrades from its flagship downtown shop: A fried-chicken-topped doughnut (served with a packet of Frank's on the side), and its conceptual opposite, vegan doughnuts. The latter should make their way to the West End location soon and are available in many flavors; the fried chicken, however, is a Hawthorne specialty.

KOi Fusion

Bo Kwon's cultishly beloved chainlet of Korean taco trucks and stationary kiosks now has a sit-down flagship. Dubbed KOi DStreet, the spot promises to experiment with even more Korean/American mash-ups, like bacon-wrapped hot dogs (topped with kimchi), a Korean Reuben, and a bulgogi-stuffed cheesesteak.

Kachka

Portland/Vancouver's local Russian population has come out of the woodwork to celebrate the opening of Kachka, Bonnie and Israel Morales' toast to the vodka-fueled zakuski tradition. Order up the "zakuski experience" for tastes of the cold menu (unfolding in a variety of cured, smoked, pickled, and salted fishes), then savor a bowl of comforting dumplings.

Reverend's BBQ

The team that "Portlandized" the steakhouse (at Laurelhurst Market) returns with another meaty venture: This time, a family friendly neighborhood barbecue spot tucked away in Sellwood. Familiar LM items — fried chicken, house-made sausages — make the trip, but here, the meat comes smoked, rolls of paper towels top tables, saucing is DIY: slather ribs and brisket with your choice of four regionally based barbecue sauces.

Lang Baan

Earl Ninsom's 24-seat Langbaan is hidden behind his popular Thai spot PaaDee, but it's no speakeasy. Here, Ninsom and his co-chefs offer a comforting, friendly take on "back of house" dining, inviting all guests to sit in on a family meal. It's a gussied-up family meal, to be sure: Each dinner features a 11-12 course rotating chef's tasting menu (available at $40 and $60 price points), with otherwise rare dishes like muu, sai, lin yaang and Asian pennywort-and-lobster salad.

Tamale Boy

After years operating a mobile food cart and catering company (under the name Mayahuel Catering), Jaime "Tamale Boy" Soltero has opened a brick-and-mortar tamale spot serving both banana leaf and cornhusk tamales. The menu keeps it simple: fillings are slow-simmered and flavorful, with plates accented by refried beans and pickled onions. And now that summer is in full swing, do take advantage of the spot's insanely large patio, an optimal place to drink margaritas for hours on end.

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