Renowned ice cream shop Salt & Straw recently launched its 6th Annual Chocolatier Series. The team pairs with famous chocolate makes to bring new and exciting flavors to your bowl. Scoops, pints and flights will be available in scoop shops starting February 2, and gift packs of the flavors will be available for nationwide shipping through www.saltandstraw.com.
PoMo also teases the menu for Agnes, which leans heavily into “old-school French comfort food”, in Denton’s words. Items like cassoulet, steak-frites, tartare, and profiteroles scream French classicism, although it’s not all oh-là-là-tellement-français — there looks to be some hybrid items, such as a cheeseburger, albeit one with truffled Bordelaise sauce.
Bistro Agnes will start out as a dinner-only establishment, open seven nights, with lunch slated to be added after opening.
What: Returning for its 13th year, Acadia’s Creole “réveillon” replicates the 18thcentury late night/early morning feast. Four courses, black roux gumbo to smoked bourbon-braised pork cheeks, will be served until the stroke of midnight. When: 5 p.m.–midnight Saturday, December 31 How Much: $70, reservations suggested
What: Mini restaurant empire-builder Joshua McFadden will serve his regular menu at both restaurants “with a few surprise holiday additions.” Live musicians will shuttle back and forth between the two Southeast spots throughout the night. On New Year’s day, head over to Ava Gene’s for their first-ever brunch, with carbonara, shrimp and grits, and panettone French toast. When: 5–11 p.m. Saturday, December 31 at both restaurants How Much: A la carte, reservations suggested
What: You can get a taste of Katy Millard’s classic, seven-course holiday/New Year’s Eve menu (oysters, sparkling cocktails, Bûche de Noël, etc.) for two nights in a row. When: Friday–Saturday, December 30–31 How Much: $115 (plus $75 for wine pairings from master wine man, Ksandek Podbielski), reservations required
What: New Year’s Eve calls for a “Super Premium Zakuski Experience,” with past favorites like scallop stroganina, Burgundy truffle-shaved dumplings, and caviar. According to folklore, chef-owner Bonnie Morales’s father makes an annual guest appearance dressed as Father Frost and hands out gifts to diners. Vodka. Champagne. Repeat. When: 4–11 p.m. Saturday, December 31 How Much: A la carte. Reservations suggested, but bar and lounge open for walk-ins.
What: This is a seriously late night NYE bash (for Portland, at least). There will be a three-course Franco-Belgian feast, a vintage movie screening, and an after party with Möet Hennessy—until 2 a.m.! When: 5 p.m.–2 a.m. Saturday, December 31 How Much: $50
What: Both salami-centric spots tackle seven courses of New Year’s wonder. Steelhead belly crudo with smoked roe and preserved lime cream? Venison leg with pumpkin mash and sour cherry jus? We’re in. When: 5–10 p.m. Saturday, December 31 How Much: $75, $110 with wine pairing
What: The Argentine grill goes full-bore steakhouse for the holiday, with oysters, steak tartare, Dungeness crab louie, ribeye, spinach salad, and bittersweet chocolate cake. Should you still be working your way through that chocolate cake at midnight, expect free champagne. When: 5 p.m.–midnight Saturday, December 31 How Much: $90, $130 with wine pairings. Reservations for parties of all sizes.
What: Four words: Free. Midnight. Chocolate. Buffet. Yes, there are 400+ sparkling wines on Pix’s champagne and wine list. But when the ball drops, it’s all the chocolate mousse, cake, meringue, ice cream, truffles, and beer (also chocolate!) you can eat. When: 2 p.m.–midnight Saturday, December 31
What: The hallowed German foodie fun-park throws a farewell New Year’s celebration (it’s closing for good after 50 years). Help the Rheinlander crew go out in style (wearing lederhosen), watch live music, and take in as much fondue as is humanly possible. When: 4 p.m.–closing Saturday, December 31 How Much: $49 per person, reservations suggested
Associated tells Eater it will indeed open this Monday, October 10, and photographer Dina Avila reveals the transformation of the space, formerly home to hip-hop pizzeria P.R.E.A.M., in the photo gallery above. Gone are the vinyl-record wallpaper and framed black-and-white portrait of Tupac, and in their place are stacks of firewood for the pizza oven, an industrial “Associated” sign, and a wild black-and-white portrait of one fine looking werewolf (“his hair was perfect”). For anyone who’d like to compare the new outfit to P.R.E.A.M., just click the link to the Eater Inside.
Associated comes from former P.R.E.A.M. pizza chef Nick Ford and members of the Portland bar group, Lightning Bar Collective (Century, Jackknife, Bye and Bye), and it will serve classic and signature cocktails and a menu of appetizers, pizzas, and tacos, which come in both vegan and meat options. Check out the full menus below.
Associated is located at 2133 SE 11th Ave. The hours will be 3 p.m. to 2 a.m., seven days a week.
“Yesterday, Ken "Zig" Naffziger and Kristen Siefkin (both of Tabor Tavern) flung open the doors to Kenton's Swift and Union. It's a family-friendly restaurant and the name references the neighborhood's Swift Meat Packing Company and Union Stock Yards. To pull off the industrial vibe with cattle motif that you see above, Naffziger and Siefkin contacted Boy's Fort's Richard Rolfe and Jake France, who accented the well-lit space with rustic cattle hook-lights, photos of cows and faux taxidermy.
Meanwhile, executive chef Aaron Hepp-Buchanan's kitchen churns out pub staples like burgers and fish and chips, as well as dinner standards like steak frites and mussels bathed in a micheleda broth. At present, the restaurant's a dinner-only affair, but Siefkin says lunch and brunch will roll out in the coming weeks.” -EaterPDX
Apparently, when the cat's away, the mice will cook. This week, Kevin Gibson, chef/owner of Davenport, is on vacation. But his East Burnside restaurant won't be closed. Instead, each day a different team of chefs from around the city will bring a pop-up dinner to the space.
Kurt Heilemann, Davenport's wine guru and manager, masterminded this week of pop-ups and gave Karen Brooks at Portland Monthly the details. The lineup includes chefs from Screen Door, Le Pigeon, and Biwa. Some dinners require reservations, and some are for walk-ins only, but they're all unique. Check it out:
Wednesday, Jan 28: Le Pigeon chef de cuisineAndrew Mace and pastry chef Nora Antene are bringing their Limited Co. pop-up experience to Davenport, offering a seven-course, modern American tasting menu. Heileman tells Brooks that the duo is aiming to use ingredients to share their personal story: fish will be caught by a friend and bread will be made with wheat from Mace's family's farm in Montana, Cost is $80, not including wine pairings and gratuity. For reservations contact firstname.lastname@example.org or 503-236-8747.
Thursday, Jan 29: Paul Bachand, chef/owner of Recipe in Newberg is partnering with Jason Logan, former chef and current server at St. Jack, to offer a four-course menu for $55 per person. Seatings are tentatively scheduled at 6 p.m. and 8:15. Contact Davenport for details: 503-236-8747; email@example.com
Friday: Jan, 30: Heilemann is a pop-up chef himself with monthly dinners at Oui Presse. But on Friday at the restaurant he's orchestrating a dinner of small plates prepared by Davenport sous chef Jacob Harth, paired with wine. Expect deviled eggs, fried oyster "potato salad," grilled octopus, and housemade pasta.
Sat. Jan 31: The team behind upcoming Noraneko ramen shop, which includes Biwa ownersGabe Rosen and Kina Voelz, want to treat you to some of their favorite izakaya snacks. For one night only, they're turning Davenport into MommaPappa Izakaya. The a la carte menu is available from 4 to 10 p.m. for walk-ins only. Expect sashimi, grilled oysters and sand dabs, cauliflower "steak," hokkaido cream stew, and nikujaba (meat and potatoes).
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