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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. This month, four new restaurants make the list: Two offer food custom-made to accompany a couple of beers (Stammtisch, KOi DStreet), while two are prepared to provide the hangover brunch (breakfast tacos at Uno Mas, fried chicken doughnuts at Blue Star Donuts).

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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.

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.

Nong's Khao Man Gai

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Eater 38 stalwart Nong's Khao Man Gai has fiiiinally opened a proper sit-down space where Hainan chicken devotees can sit and linger over their places of chicken-and-rice and soup. As of yesterday, the restaurant's liquor license has kicked in — meaning beer is now available — and chef/empire builder Nong Poonsukwattana further sweetens the deal with KMG soft-serve ice cream.

Pine State Biscuits

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At long last, fans of Portland's iconic Pine State Biscuits have an east side location to line up in front of: The SE Division restaurant is currently open for breakfast and lunch, serving up fried chicken biscuit sandwiches and fried clubs, but plans are to extend into evening hours (featuring booze) soon.

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.

Angel Face

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John Taboada's long-awaited neighborhood bar Angel Face opened its doors very quietly, but quickly amassed crowds drawn to its charming space (with hand-painted "wallpaper") and equally alluring menu: Pair a glass of bubbly with a dozen oysters, boudin blanc with crisp fries, and assemble-it-yourself steak tartare. Want to nerd out over drinks? Acclaimed barman Kelley Swenson shakes up a literal do-it-yourself menu, crafting whatever the guest's heart desires. [Photo]

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.

Frice Pastry & Philippe's Bread

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A pair of ringers team up for this dual bakery space on N. Williams: St. Jack's award-winning pastry chef Alissa Frice gets more room to play, presenting beautifully plated caramelized apple bavarians and matcha-and-yuzu chiboust (fret not, favorites from Frice's St. Jack patisserie menu remain, including caneles, madelines, and macarons). One counter over, baker Philippe Garcia's eponymous bakery stocks shelves with baguettes, olive thyme loaves, and croissants.

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.

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.

Nong's Khao Man Gai

Eater 38 stalwart Nong's Khao Man Gai has fiiiinally opened a proper sit-down space where Hainan chicken devotees can sit and linger over their places of chicken-and-rice and soup. As of yesterday, the restaurant's liquor license has kicked in — meaning beer is now available — and chef/empire builder Nong Poonsukwattana further sweetens the deal with KMG soft-serve ice cream.

Pine State Biscuits

At long last, fans of Portland's iconic Pine State Biscuits have an east side location to line up in front of: The SE Division restaurant is currently open for breakfast and lunch, serving up fried chicken biscuit sandwiches and fried clubs, but plans are to extend into evening hours (featuring booze) soon.

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.

Angel Face

John Taboada's long-awaited neighborhood bar Angel Face opened its doors very quietly, but quickly amassed crowds drawn to its charming space (with hand-painted "wallpaper") and equally alluring menu: Pair a glass of bubbly with a dozen oysters, boudin blanc with crisp fries, and assemble-it-yourself steak tartare. Want to nerd out over drinks? Acclaimed barman Kelley Swenson shakes up a literal do-it-yourself menu, crafting whatever the guest's heart desires. [Photo]

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.

Frice Pastry & Philippe's Bread

A pair of ringers team up for this dual bakery space on N. Williams: St. Jack's award-winning pastry chef Alissa Frice gets more room to play, presenting beautifully plated caramelized apple bavarians and matcha-and-yuzu chiboust (fret not, favorites from Frice's St. Jack patisserie menu remain, including caneles, madelines, and macarons). One counter over, baker Philippe Garcia's eponymous bakery stocks shelves with baguettes, olive thyme loaves, and croissants.

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