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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. In a flurry of new restaurant and bar openings, this month sees four new additions to the list: Two familiar faces with new dining rooms (Pine State Biscuits and Nong's Khao Man Gai), a neighborhood barbecue joint with an impressive pedigree (Reverend's BBQ), and one of Portland's most anticipated openings, finally come to life (Kachka). And all those new drinking options? Fret not, an update of Eater's handy Booze Map is also coming soon.

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Eater maps are curated by editors and aim to reflect a diversity of neighborhoods, cuisines, and prices. Learn more about our editorial process.

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.

Restaurant St Jack

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With the abrupt and unfortunate closure of its original SE location, St. Jack's new NW digs are now front-and-center, and thankfully, still serving chef Aaron Barnett's menu of updated Lyonnaise classics and lighter twists. A larger kitchen (and bar, and dining room) give Barnett and bar manager John Salas more room to play: expect a much-expanded cheese selection, entrees like oxtail bourguignon, and lamb shoulder confit.

Pépé le Moko

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Nate Tilden and Jeffrey Morgenthaler's bunker bar Pepe Le Moko was approximately 29 months in the making, and now, it's finally open, serving everything you'd want if trapped in an underground bunker: raw oysters, bocadillos, and boozy cocktails. The spot's sense of humor emerges in its drink menu, which re-imagines the shitty drinks of your youth — Grasshoppers, Long Island Iced Teas — as craft cocktails. [Photo]

Bollywood Theater

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The second outpost of Troy MacLarty's Indian street-food spot has debuted on SE Division, flaunting a major seating upgrade (it should be patio season soon) and small retail space selling Indian spice mixes and ingredients. But Bollywood's familiar, dynamic menu remains: order up MacLarty's paneer kati rolls, pav bhaji, and bhel puri.

The American Local

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Chef Chris Whaley and owner Jenny Nickolaus take risks with their eclectic menu at the American Local (it's described as "New West drinking food"), but the risks pay off. Expect blood orange and miso with your Brussels sprouts, shaved foie gras on your poutine, and wasabi leaves and corn nuts atop salmon carpaccio.

Taqueria Nueve (T9)

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Nearly six years after its closure in 2008, Billy Schumaker has resurrected his beloved Mexican restaurant in the former Beaker & Flask space, bringing back familiar favorites like wild boar tacos, ceviche, and strawberry margaritas. Entrees prove more satisfying than the a la carte tacos: a rich chicken mole and bowl of caldo de mariscos provide high comfort.

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.

Restaurant St Jack

With the abrupt and unfortunate closure of its original SE location, St. Jack's new NW digs are now front-and-center, and thankfully, still serving chef Aaron Barnett's menu of updated Lyonnaise classics and lighter twists. A larger kitchen (and bar, and dining room) give Barnett and bar manager John Salas more room to play: expect a much-expanded cheese selection, entrees like oxtail bourguignon, and lamb shoulder confit.

Pépé le Moko

Nate Tilden and Jeffrey Morgenthaler's bunker bar Pepe Le Moko was approximately 29 months in the making, and now, it's finally open, serving everything you'd want if trapped in an underground bunker: raw oysters, bocadillos, and boozy cocktails. The spot's sense of humor emerges in its drink menu, which re-imagines the shitty drinks of your youth — Grasshoppers, Long Island Iced Teas — as craft cocktails. [Photo]

Bollywood Theater

The second outpost of Troy MacLarty's Indian street-food spot has debuted on SE Division, flaunting a major seating upgrade (it should be patio season soon) and small retail space selling Indian spice mixes and ingredients. But Bollywood's familiar, dynamic menu remains: order up MacLarty's paneer kati rolls, pav bhaji, and bhel puri.

The American Local

Chef Chris Whaley and owner Jenny Nickolaus take risks with their eclectic menu at the American Local (it's described as "New West drinking food"), but the risks pay off. Expect blood orange and miso with your Brussels sprouts, shaved foie gras on your poutine, and wasabi leaves and corn nuts atop salmon carpaccio.

Taqueria Nueve (T9)

Nearly six years after its closure in 2008, Billy Schumaker has resurrected his beloved Mexican restaurant in the former Beaker & Flask space, bringing back familiar favorites like wild boar tacos, ceviche, and strawberry margaritas. Entrees prove more satisfying than the a la carte tacos: a rich chicken mole and bowl of caldo de mariscos provide high comfort.

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