Eater Portland - Tracking the Restaurants that Opened in March 2016The Portland Restaurant, Bar, and Nightlife Bloghttps://cdn.vox-cdn.com/community_logos/52682/favicon-32x32.png2016-04-02T08:15:53-07:00http://pdx.eater.com/rss/stream/111173792016-04-02T08:15:53-07:002016-04-02T08:15:53-07:00Tryst Throws Grand Opening Tonight on Ankeny Alley, Menu Revealed
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<img alt="Tryst" src="https://cdn.vox-cdn.com/thumbor/BTjwFXh-OOSxVwa9IsyE-4FzW-I=/110x0:1890x1335/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/49219105/Dina_Avila_Tryst-4604.0.0.jpg" />
<figcaption>Tryst | <a href='http://www.dinaavila.com/'>Dina Avila/EPDX</a></figcaption>
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<p>Behold Ankeny Alley's latest bar and restaurant </p> <p>With a 1940s vibe, <a href="http://pdx.eater.com/venue/tryst">Tryst</a> officially flings its doors open today in the former <b>Berbati's</b> space on downtown's Ankeny Alley, and it's staying up till 2 a.m., with DJ Magneto and DJ Jeigh, as well as craft-y cocktails and a menu of "Asian comfort food." Owner <b>AdaZoe</b> tells Eater she's aiming to keep Tryst's cocktails accessible, both in price and quality, and the house martini is made with Scotland's lesser-known Botanist Gin and the house margarita mixes Exotico Blanco Tequila, Clement Creole orange shrub, mango, and kalamasi lime. Both cocktails clock in under $9—with a dollar off at happy hour to boot.</p>
<p><b>Chef Ryan Hunter</b> (Grain & Gristle, Muselet) runs the kitchen, producing a small menu of Asian-inspired dishes, such as Bacon Fried Rice, Chicken Skewers with tamarind glaze, and fries seasoned with umami-packed furikake and served with house-made ginger ketchup. Check out the full happy hour, food, and cocktail menus for the city's newest late-night hang:</p>
<p>Tryst Opening Date Happy Hour Menu</p>
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<p>Tryst Opening Day Food Menu</p>
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<p>Tryst Opening Day Cocktail Menu</p>
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https://pdx.eater.com/2016/4/2/11305412/tryst-bar-and-club-opens-on-ankeny-alley-food-menuMattie John Bamman2016-04-01T13:22:56-07:002016-04-01T13:22:56-07:0010 Reasons Why Marukin's Opening Is Big News for Ramenheads
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<img alt="Marukin Ramen" src="https://cdn.vox-cdn.com/thumbor/xlRpwMIt7mjmldHk-9QJW9d7Ci4=/49x0:848x599/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/49215661/Dina_Avila_Marukin-1558.0.0.0.jpg" />
<figcaption>Marukin Ramen | <a href='http://www.dinaavila.com/'>Dina Avila/EPDX</a></figcaption>
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<p>Marukin Ramen's first location in the United States officially opens today</p> <p>After <a href="http://pdx.eater.com/2016/3/3/11155412/marukin-ramen-opens-southeast-restaurant-portland-location">quietly opening</a> with limited hours in March, Tokyo-based ramen franchise <a href="http://pdx.eater.com/venue/marukin-ramen">Marukin Ramen</a> officially opens its first location in the United States today in Inner Southeast. Marukin is now open daily, from 11 a.m. to 9 p.m., and the word on the street is the opening could signify a new era in Portland ramen. Here's the most fundamental information to know:</p>
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<li> <span>Marukin has had 20 years to hone its ramen, and executive chef </span><b style="line-height: 1.5; font-size: 16px;">Masaji Sakai</b><span> has been with Marukin since 2001. Marukin tells Eater great ramen is made through experimentation and using the freshest ingredients possible.</span> </li>
<li><span><span>In Portland, Sakai's vision will be carried out by chef </span><b style="line-height: 24px;">Mayumi Hijikata</b><span> (La Petite Chaise, Trattoria Al Bacco). This will be her first time ever being in the United States.</span></span></li>
<li><span>Marukin will serve a rotating menu of ramens that will change daily. Here's <a href="http://www.marukinramen.com/menu/">the schedule</a>.</span></li>
<li>Vegetarian ramen and chicken-based ramens that do not involve pork are rare in Japan, and many ramenheads and <a href="http://www.oregonlive.com/dining/index.ssf/2016/02/portlands_best_ramen.html#12">food critics</a> alike anticipate Marukin's pork-based broth being one of the most traditional Japanese ramens in Portland.</li>
<li> <span>Traditionally, Marukin's best-known ramen is its tonkotsu, aka Hakata-style, ramen, a ramen style that originates in the city of Hakata in Southern Japan. Unlike most ramens, tonkotsu ramens draw their flavors primarily from pork bones rather than the tare, a complex seasoning involving soy sauce, and the result tends to be a seriously meaty broth. Marukin says that, because its ramens center on local ingredients, the Portland version of tonkotsu, featuring Carlton Farms pork, will be different from the one it serves in Tokyo.</span> <br id="1459537951004"> </li>
<li> <span>Just for Portland, Marukin has </span>created a special chicken-based ramen that doesn't involve pork. Thick and creamy, it appears front and center in Marukin's paitan ramen, which you can order seasoned with either salt or shoyu (a type of tare) and with optional toppings, including greens, seasoned bamboo shoots, chashu-roasted pork, leeks, green onions, a soft-boiled egg, and nori.</li>
<li><span>You'll also find ramens blending chicken and pork broths at Marukin. </span></li>
<li><span>Vegetarians and vegans will find a well-researched vegetable and soy milk-based broth.</span></li>
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<p>In addition to ramen, <span>Marukin will serve side dishes like gyoza (dumplings), chicken karaage (fried chicken), </span><span>Ebi Tiger (prawns given a gingery kick and deep-fried karaage-style), </span><span>pickles, rice with slow-cooked pork, and sautéed vegetables.</span></p>
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<p>Marukin is opening a second location inside of Pine Street Market—so why Portland? "From the chef point of view," co-owner David Rademacher tells Eater, "the freedom to live a happy life in Portland lends to the fun and creativity in running a ramen business. We thoroughly enjoy going to all the small chef-owned restaurants in an environment where people just love going out to eat, laugh, and have fun."</p>
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https://pdx.eater.com/2016/4/1/11157836/10-reasons-why-marukins-opening-is-big-news-for-ramenheadsMattie John Bamman2016-04-01T08:44:38-07:002016-04-01T08:44:38-07:00Americano Coffee and Cocktail Bar Opens; Menu of 'Bitter Circus' Cuisine Finally Revealed
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<img alt="The lounge area and bar at Americano" src="https://cdn.vox-cdn.com/thumbor/VBuRO9ZQxUkk7kG8XT8LmkxShdk=/110x0:1887x1333/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/49212657/Eater-KA-Americano11.0.0.jpg" />
<figcaption>The lounge area and bar at Americano | <a href='http://www.kacheff.com/'>Katie Acheff/EPDX</a></figcaption>
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<p>Raw Beef Torn by Trumpet Blasts is just one of the new dishes by chef Chris DeBarr</p> <p><span>After a one-week </span><a style="line-height: 1.24;" href="http://pdx.eater.com/2016/3/21/11277436/americano-declares-opening-date-burnside-blair-reynolds-ian-christopher-debarr">delay</a>, <a href="http://pdx.eater.com/venue/americano-pdx">Americano</a> is now open at 2605 E. Burnside St. The bar and restaurant is headed by <b>Blair Reynolds</b> (Hale Pele) and <b>Ian Christopher </b>(Coco Donuts) and once in full swing, Americano will serve house-roasted coffee and craft cocktails, from morning to night, and food by celebrated New Orleans chef, <b>Chris DeBarr </b>(<a target="_blank" href="http://www.greengoddessrestaurant.com/" data-ref-index="4">Green Goddess</a>).</p>
<p>When we spoke with DeBarr back in <a href="http://pdx.eater.com/2015/12/11/9882316/americano-new-details-menu-bar-blair-reynolds-portland">December</a>, he described a menu of "bitter circus" cuisine, and as it turns out, he wasn't joking. Shrimp Wearing a Grass Skirt and Turkey Mole over a blue-corn waffle are both on the menu—€”the latter inspired by a James Beard experiment: What would happen if you applied Oaxaca's mole to Oregon turkey?</p>
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<p>Beyond the playful names, you'll find one of the most diverse uses of a waffle iron around. DeBarr makes waffles of hash browns and waffles of dosa batter (the batter used to make South India's fermented crepes). Waffles come topped with Oregon beef and redeye gravy for a twist on a New Orleans brunch classic (see full dinner menu<span>, including Oyster & Absinth Chowder,</span><span> below).</span></p>
<p>From the experienced hands of bartender <b>Kate Bolton</b> (<a href="http://sf.eater.com/2013/10/30/6343029/mavens-kate-bolton">Eater San Francisco Bartender of the Year 2012</a>) come cocktails seen through the prisms of coffee, vermouth, and amaro. The Apertif Press Pot is a cocktail for two-to-four people served in a French press, and for anyone familiar with the volcano bowl and Hale Pele, you might say this is the Americano version. Other cocktails use house-made coffee bitters as a backbone, with full-on warm and cold coffee cocktails on offer, too, and the wine list delivers lesser-known grape varietals from around the world (see full cocktail and wine menus below).</p>
<p>When Americano's full offerings appear April 3, you'll also find <span>cocktails kicking off at 7 a.m. and a daily brunch that runs well into the afternoon (the brunch menu is still under wraps). </span><span>For today and tomorrow, Americano will serve coffee and pastries in the morning, and coffee, cocktails, and dinner at night. From April 3 on, </span><span>Americano will be open from 7 a.m. to midnight daily.</span></p>
<p style=" margin: 12px auto 6px auto; font-family: Helvetica,Arial,Sans-serif; font-style: normal; font-variant: normal; font-weight: normal; font-size: 14px; line-height: normal; font-size-adjust: none; font-stretch: normal; -x-system-font: none; display: block;"><a style="text-decoration: underline;" href="https://go.redirectingat.com?id=66960X1516589&xs=1&url=https%3A%2F%2Fwww.scribd.com%2Fdoc%2F306637178%2FAmericano-Dinner-Menu-4-1-16&referrer=eater.com&sref=https%3A%2F%2Fpdx.eater.com%2F2016%2F4%2F1%2F11277750%2Famericano-bar-open-menu-revealed-blair-reynolds-portland-restaurant" title="View Americano Dinner Menu, 4/1/16 on Scribd" rel="sponsored nofollow noopener" target="_blank">Americano Dinner and Cocktail Menus, 4/1/16</a></p>
<p><iframe frameborder="0" height="600" width="100%" id="doc_30377" scrolling="no" data-aspect-ratio="undefined" data-auto-height="false" src="https://www.scribd.com/embeds/306637178/content?start_page=1&view_mode=scroll&show_recommendations=true" class="scribd_iframe_embed"></iframe></p>
<p style=" margin: 12px auto 6px auto; font-family: Helvetica,Arial,Sans-serif; font-style: normal; font-variant: normal; font-weight: normal; font-size: 14px; line-height: normal; font-size-adjust: none; font-stretch: normal; -x-system-font: none; display: block;"><a style="text-decoration: underline;" href="https://go.redirectingat.com?id=66960X1516589&xs=1&url=https%3A%2F%2Fwww.scribd.com%2Fdoc%2F306638885%2FAmericano-Coffee-Menu-4-1-16&referrer=eater.com&sref=https%3A%2F%2Fpdx.eater.com%2F2016%2F4%2F1%2F11277750%2Famericano-bar-open-menu-revealed-blair-reynolds-portland-restaurant" title="View Americano Coffee Menu, 4.1.16 on Scribd" rel="sponsored nofollow noopener" target="_blank">Americano Coffee Menu, 4.1.16</a></p>
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<p style=" margin: 12px auto 6px auto; font-family: Helvetica,Arial,Sans-serif; font-style: normal; font-variant: normal; font-weight: normal; font-size: 14px; line-height: normal; font-size-adjust: none; font-stretch: normal; -x-system-font: none; display: block;"><a style="text-decoration: underline;" href="https://go.redirectingat.com?id=66960X1516589&xs=1&url=https%3A%2F%2Fwww.scribd.com%2Fdoc%2F306639214%2FAmericano-Wine-List-4-1-16&referrer=eater.com&sref=https%3A%2F%2Fpdx.eater.com%2F2016%2F4%2F1%2F11277750%2Famericano-bar-open-menu-revealed-blair-reynolds-portland-restaurant" title="View Americano Wine List, 4.1.16 on Scribd" rel="sponsored nofollow noopener" target="_blank">Americano Wine List, 4.1.16</a></p>
<p><iframe frameborder="0" height="600" width="100%" id="doc_76795" scrolling="no" data-aspect-ratio="undefined" data-auto-height="false" src="https://www.scribd.com/embeds/306639214/content?start_page=1&view_mode=scroll&show_recommendations=true" class="scribd_iframe_embed"></iframe></p>
https://pdx.eater.com/2016/4/1/11277750/americano-bar-open-menu-revealed-blair-reynolds-portland-restaurantMattie John Bamman2016-03-31T08:58:40-07:002016-03-31T08:58:40-07:00Chick-fil-A Hillsboro Fires Up the Fryers | Little Red's Bakeshop Declares Opening Date
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<img alt="The Wine Bar at SE Wine Collective" src="https://cdn.vox-cdn.com/thumbor/8x6OwbRt-Jcq2ZCv-bPMF7J8k6U=/51x0:847x597/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/49203961/se_wine_collective.0.0.jpg" />
<figcaption>The Wine Bar at SE Wine Collective | <a href='http://www.dinaavila.com/'>Dina Avila/EPDX</a></figcaption>
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<p>Romantic Cuisiniéres Supper Club dinner series returns to SE Wine Collective </p> <p><i>HILLSBORO</i>—Love 'em or <a href="http://pdx.eater.com/2016/1/21/10807064/chick-fil-a-opening-date-portland-tanasbourne">hate 'em</a>, Chick-fil-A <a href="http://koin.com/2016/03/30/chick-fil-a-fans-camp-out-for-1-year-of-free-food/">has opened </a>the first of three fast food restaurants planned for the Portland metro area, serving its cult-y fried chicken sandwich at 2865 NW Town Center Dr. in the Tanasbourne area of Hillsboro. The first 100 people inside today received a free Chick-fil-A meal once a week for a year, and tents filled the restaurant's parking lot overnight. Chick-fil-A at Clackamas Promenade will open April 21, and a third location is planned for Vancouver. [KOIN 6]</p>
<p><i>GOOSE HOLLOW</i>—A new bakery is coming to Goose Hollow. Owner Jenni Welliver tells Eater <a href="http://www.littleredsbakeshop.com/">Little Red's Bakeshop</a> will open its "sugary, sprinkle-filled doors" on April 12 to serve a cafe menu and sweet and savory baked goods. Expect seasonal pies, cakes, cookies, scones, and more at <span>1401 SW Yamhill—formerly home to</span><span> </span><a href="http://pdx.eater.com/2016/2/18/11048428/two-tarts-and-palace-cakes-bakeries-to-close-elizabeth-beekly" style="line-height: 1.24;">Palace Cakes</a><span>. [EaterWire]</span></p>
<p><i>SE DIVISION</i>—April 5 marks the return of the <a href="http://sewinecollective.com/news-and-events">Cuisiniéres Supper Club</a> at the SE Wine Collective, home to the Portland-chic Wine Bar and more than 10 urban wineries. Held among the wine barrels, the dinners feature wines made onsite and a menu prepared by the Collective's resident chef, Althea Grey Potter. You can make reservations here, and the second dinner in the series is scheduled for June 21. [EaterWire]</p>
https://pdx.eater.com/2016/3/31/11337692/chick-fil-a-opens-in-hillsboro-little-reds-bakeshop-opening-date-se-wine-collective-dinner-seriesMattie John Bamman2016-03-30T13:33:08-07:002016-03-30T13:33:08-07:00Fried Chicken by Basilisk Replaces Rua at The Zipper Micro-Restaurant Complex
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<img alt="The Zipper" src="https://cdn.vox-cdn.com/thumbor/noBMtFyrmrESVUlsKpF0pKi8sqI=/0x43:960x763/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/49198869/1743581_725065390948612_1182101991828057261_n.0.0.jpg" />
<figcaption>The Zipper | <a href='https://www.facebook.com/thezipperpdx/photos/pb.725060117615806.-2207520000.1459368289./725065390948612/?type=3&theater'>The Zipper</a></figcaption>
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<p>Another fried-chicken sandwich contender enters the ring</p> <p><a href="http://pdx.eater.com/2015/2/17/8052219/chickpeadx-moving-to-new-zipper-micro-restaurant-project">Rua</a> shuttered last month inside <a href="http://pdx.eater.com/venue/the-zipper">The Zipper</a>, the micro-restaurant complex on NE Sandy home to multiple eating and drinking establishments—not to mention <a href="http://pdx.eater.com/2015/9/11/9306979/paydirt-bar-photos-eater-inside-old-gold-zipper-sandy">a 50-foot bar</a> and one sweet patio. Now, Rua owner <b>Jason Myer</b> tells Eater he's unveiling a new micro-restaurant in the same location, <a href="https://www.facebook.com/basiliskpdx/timeline">Basilisk</a>.</p>
<p>Basilisk will focus on fried chicken in the sandwich and leg form, which you can pair with inexpensive sides, like macaroni salad, cole slaw, and fries. Grape Kool-Aid flavored soft serve ice cream, anyone? You'll also find that along with something called dan dan fries, a take on poutine—the Canadian-born dish that smothers fries with cheese curds and gravy—involving kennebec potatoes, peanut sauce, chili oil, cilantro, green onions, and lime.</p>
<p>Now open, Basilisk serves lunch and dinner from 11 a.m. to 10 p.m. daily, and it also has beer, hard cider, soft drinks, and Kool-Aid. Check out the recent menu below—just note some menu items may have changed. Basilisk is located inside The Zipper at 2707 NE Sandy Blvd.</p>
<p><a href="https://www.facebook.com/basiliskpdx/photos/a.782884558511292.1073741827.776483669151381/786866811446400/?type=3&theater"> </a></p>
<p><a href="https://www.facebook.com/basiliskpdx/photos/a.782884558511292.1073741827.776483669151381/786866811446400/?type=3&theater">The Basilisk Menu (subject to change):</a></p>
<p><a href="https://www.facebook.com/basiliskpdx/photos/a.782884558511292.1073741827.776483669151381/786866811446400/?type=3&theater"> </a></p>
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https://pdx.eater.com/2016/3/30/11333252/basilisk-opens-at-the-zipper-ne-sandy-rua-shutters-restaurant-portlandMattie John Bamman2016-03-28T09:14:52-07:002016-03-28T09:14:52-07:00Loon Bar Now Pouring on SE Division | Renata Holds Benefit for Sommelier Chris Wright
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<img alt="Renata" src="https://cdn.vox-cdn.com/thumbor/G47pswVZxhmugFmyFMiI0yQRQaM=/110x0:1884x1331/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/49180147/Avila_Renata-6594.0.0.jpg" />
<figcaption>Renata | <a href='http://www.dinaavila.com/'>Dina Avila/EPDX</a></figcaption>
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<p>Ransom Spirits offers cooperage class for members of the service industry</p> <p><i>SOUTHEAST</i>—Beloved <a href="http://pdx.eater.com/venue/renata">Renata</a> sommelier Chris Wright has been diagnosed with Stage IV pancreatic cancer, and the community is rallying to honor Wright's legacy, friendship, and hard work, and to raise funds for Wright and his life companion, Julia. Renata will hold a special dinner, Chuck It on the Coals, on April 6, from 5:30 to 10 p.m. (reserve a seat <a href="http://www.opentable.com/renata-reservations-portland?rtype=ism&restref=139942">here </a>or by calling 503-954-2708), and you can <a href="https://www.youcaring.com/chris-wright-542352#.VvCnLk-IxTe.facebook">donate here </a>to the crowdsourcing campaign<a href="https://www.youcaring.com/chris-wright-542352#.VvCnLk-IxTe.facebook">. </a>Renata owner Sandra Arnerich says the dinner will feature some items cooked directly on coals. "We will also have friends like PDX Wine and Bow & Arrow donate wine for the evening," she says. [EaterWire]</p>
<p><i>DIVISION</i>—<a href="http://loonpdx.com/">Loon</a>, a new "neighborhood" bar, has opened at 2865 SE Division St. in the location once <a href="http://pdx.eater.com/2012/11/7/6525013/han-ly-hwang-turns-to-kickstarter-for-bhap-sang-funds">slated to become</a> Kim Jong Grillin's Bhap Sang. Loon serves the typical line-up of taps and cocktails, and you'll also find a small menu of burgers, tacos, and sandwiches—even chicken noodle soup. The decor includes raw wood tones, a piano, and a few guitars, and popular television—from mini series to basketball—is projected on the wall. [EaterWire]</p>
<p><i>PEARL</i>—This opportunity is for members of the hospitality industry only, but it's so unique we couldn't help sharing the news: Learn how using new and used cooperage affects aged spirits at a free seminar with <a href="http://pdx.eater.com/tags/ransom-spirits">Ransom Spirit</a>'s Tad Seestedt in the <a href="http://pdx.eater.com/venue/teardrop-lounge">Teardrop Lounge</a> on April 18, from noon to 1:30 p.m. Ransom Wine & Spirits is famous for its hands-on approach to distilling, and seats are limited. RSVP to melibea@watershedcom.com. Just looking to taste through the spirits? Taste the products of the Ransom, Vivacity, and Elixir brands from 1:30 to 3 p.m. No RSVP required. [EaterWire]</p>
https://pdx.eater.com/2016/3/28/11318028/loon-bar-now-pouring-on-se-division-renata-holds-benefit-forMattie John Bamman2016-03-24T14:32:36-07:002016-03-24T14:32:36-07:00Pelican's Waiting Room Is Now Open—With a New Name
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<img alt="The chefs behind The Waiting Room: Thomas Dunklin [left] and Kyle Rourke" src="https://cdn.vox-cdn.com/thumbor/u-jo2_Y-QOFGXKoil1OgZFlwOxE=/0x73:598x522/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/49158213/The_Waiting_Room.0.0.png" />
<figcaption>The chefs behind The Waiting Room: Thomas Dunklin [left] and Kyle Rourke | <a href='https://www.instagram.com/p/7HBw5gt1Oi/?taken-by=nocomplypdx'>The Waiting Room</a></figcaption>
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<p>Newly christened The Waiting Room replaces Peddler and Pen Tavern in Nob Hill</p> <p>The restaurant <a href="http://pdx.eater.com/2016/3/10/11195032/pelicans-waiting-room-announces-grand-opening-date-northwest-23rd">previously known </a>as Pelican's Waiting Room, <a href="http://www.nocomplypdx.com/">The Waiting Room</a> is now open and serving its signature combination of fried chicken, oysters, and bubbly (see the full menu below) in Nob Hill. Speaking with Eater, chefs <b style="line-height: 1.24;">Thomas Dunklin </b><span>and </span><b style="line-height: 1.24;">Kyle Rourke </b><span>say</span><span> Northwest ingredients and Southern cooking techniques are at the heart of its ever-evolving small plates menu; making its fried chicken, for instance, is a four-day process. </span></p>
<p><span>The Waiting Room is also making its own barrel-aged hot sauce with chilies from Sauvie Island Organics, and you'll find beers, cocktails (including a house sazerac), and ciders on tap, along with other craft cocktails and a hefty sparkling wines selection.</span></p>
<p>The venue has a long history that includes<span> </span><a href="http://pdx.eater.com/venue/the-peddler-pen" data-ref-index="1" style="line-height: 1.24;">Peddler and Pen Tavern</a><span>, </span><a href="http://pdx.eater.com/tags/the-huckleberry-pub" data-ref-index="2" style="line-height: 1.24;">Huckleberry Pub</a>, and<span> </span><a href="http://pdx.eater.com/2011/1/4/6703641/laurelwood-brewerys-nw-pub-house-closes-its-doors" data-ref-index="4" style="line-height: 1.24;">Laurelwood Public House</a><span>, and The Waiting Room brings brighter shades to the dining room and bar areas. And you know how they say, "It takes a village to raise a kid"? The same goes for restaurants, and Dunklin and Rourke's friends helped with one-of-a-kind touches, like hand-blown glass and custom tables. Also, meals are served on free-formed plates from Lonesomeville Pottery in Southeast.</span></p>
<p><span>The Waiting Room </span><span>seats around 40, and the patio seats 30. It </span><span>only serves dinner for now, and it intends to launch brunch and lunch early April. The Waiting Room operates Tuesday through Sunday, from 5 to 10 p.m.</span></p>
<p style=" margin: 12px auto 6px auto; font-family: Helvetica,Arial,Sans-serif; font-style: normal; font-variant: normal; font-weight: normal; font-size: 14px; line-height: normal; font-size-adjust: none; font-stretch: normal; -x-system-font: none; display: block;"><a style="text-decoration: underline;" href="https://go.redirectingat.com?id=66960X1516589&xs=1&url=https%3A%2F%2Fwww.scribd.com%2Fdoc%2F305872571%2FTWR-Menu-3-22&referrer=eater.com&sref=https%3A%2F%2Fpdx.eater.com%2F2016%2F3%2F24%2F11299534%2Fpelicans-waiting-room-is-now-open-with-a-new-name" title="View TWR Menu 3_22 on Scribd" rel="sponsored nofollow noopener" target="_blank">The Waiting Room Dinner Menu, March 21, 2016</a></p>
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https://pdx.eater.com/2016/3/24/11299534/pelicans-waiting-room-is-now-open-with-a-new-nameMattie John Bamman