Best Dishes the Eater Portland Team Ate This Week
Nov 15, 2024
Brussel Hustle pizza at Lazy Days Brewing. | Janey Wong/Eater Portland
Detroit-style pizza, a jammy slice of cherry pie, and more Welcome to The Best Dishes the Eater Portland Team Ate This Week. Every Friday, the Portland-based Eater team shares Portland-area dishes each of us ate this week that we can’t stop thinking about.
November
November 15, 2024
Comfort was needed this week, so I met up with friends for pizza and beer at Lazy Days Brewing in Beaverton. The brewery serves Detroit-style pizza, which is distinctive for its crispy cheese edges. I went for the Brussel Hustle, topped with brick cheese, roasted Brussels sprouts, bacon, garlic herb ricotta, house-made hot honey drizzle, and Parmesan. While I’m usually a Neapolitan or New York-style girlie, Detroit-style has a place in my heart — Lazy Days’ thick crust was fluffy with a springy chew and I loved this combination of ingredients, especially the perfectly charred Brussels. —Janey Wong, Eater Portland reporter
Rebecca Flint Marx/Eater Portland
Lauretta Jean’s cherry pie.
On a recent trip to Portland, I dropped my bags at my hotel and went straight to Lauretta Jean’s. Some friends had told me I needed to go, and they were not wrong. The slice of tart cherry pie I ordered was a perfect antidote to a long flight and an ideal breakfast. The crust was just how I like it — burnished, crackly, buttery, and savory — and the jammy filling was sweet but not too sweet. Altogether, this pie offered balance and gentle hedonism, two qualities I appreciate in a pie, and in life. — Rebecca Flint Marx, Eater at Home editor
November 8, 2024
Janey Wong/Eater Portland
Duo of venison from chef Jack Strong.
November is Native American Heritage Month, and I was honored to be invited to a First Foods dinner at the Allison Inn in Newberg. Executive chef Jack Strong was joined by fellow Indigenous chefs Nephi Craig and Freddie Bitsoie — all three crafted a special meal that was rich with history and cultural meaning. Each course hit the mark, it’s impossible for me to choose a favorite. The first course, by Navajo chef Freddie Bitsoie, was a pinon-crusted salmon served with roasted corn, golden beets, and a juniper-agave glaze. The crust was unlike anything I’ve ever had on salmon, providing a mild, toasty foil to the sweetness of the dish. Chef Nephi Craig handled the second course of perfectly roasted duck served with a duck confit-stuffed squash blossom. Blew the duck I ate in France right out of the water. Chef Strong closed out the meal with the third course, a duo of venison chop and venison sausage with purple potato puree, huckleberry jus, and crispy parsnip.
Venison often has a reputation among American diners for being too gamey, but Strong’s preparation was a perfect medium-rare and devastatingly tender. I loved the side-by-side between the chop and the sausage, which emphasized the protein’s versatility. At the conclusion of the meal, the chefs all shared a bit of their background and why Indigenous foodways are so vital — they are a sustainable way of eating in balance with the land, and much of our modern cuisine wouldn’t exist without pre-colonial foods. —Janey Wong, Eater Portland reporter
November 1, 2024
Kat Thompson/Eater Portland
Doughnuts from Pip’s.
I mean, is anyone in Portland surprised that Pip’s remains stellar? These miniature doughnuts, freshly fried to order, are faultless. My personal favorites were the candied maple bacon, which offered a perfect balance of salty and sweet, and the current seasonal flavor, Granny Smith apple. The jammy, cinnamon-kissed apples atop the warm doughnut felt like taking a bite of fall. The whole experience was bolstered by sips of Pip’s King and I chai, a genius spiced Thai tea flavored with cardamom, clove, anise, and ginger. —Kat Thompson, Eater at Home associate editor
I caught the flu right before my birthday, so I didn’t get to celebrate the way I wanted, but my mom was sweet enough to pick up some treats from Lauretta Jean’s for me. Only about a quarter of my tastebuds are working right now, but I’m super familiar with the flavor of the blueberry Victoria, one of my all-time favorite pies from LJ’s. If you’re a pie and cake person like me, it’s the perfect hybrid. There’s layers of jammy blueberry compote, fluffy cake, and tangy lemon curd underneath a cloud of whipped cream. I also got to try a slice of the pumpkin maple cake, which was perfectly moist (everyone’s favorite word) and had a sweet maple frosting. Pumpkin spice has become something of a cliche, but this was perfect cake for an October birthday. —Janey Wong, Eater Portland reporter
October
October 25, 2024
I was visiting Portland this week for a work trip and the weather — much chillier than it is in LA — made me crave something warm and cozy. Obon Shokudo was a block away from where I was staying and fit the bill perfectly. Although the menu is entirely vegan (and I am not), I still left the meal incredibly full and supremely satisfied. The curried korokke (Japanese croquette), made with mashed kabocha pumpkin, was sweet, creamy, and incredibly fragrant with a perfectly fried crust. It’s a dish I definitely want to attempt to recreate at home. The tamarind dipping sauce on the side, punchy and velvety, was the perfect accompaniment. I rounded out the meal with tempura udon and came to the conclusion that Obon Shokudo really knows how to fry. The vegetable kakiage (tempura) was crisp without being oily, the ideal foil for the warming soy mushroom broth and bouncy udon noodles. I’ll admit that I was hesitant about the success of a vegan Japanese spot (how could they capture the same flavors without bonito?), but walked away pleasantly proven wrong. —Kat Thompson, Eater at Home associate editor
Janey Wong/Eater Portland
Pork and chive dumplings at Hengry Dumpling House.
A friend and I were deciding where to go for dinner when he requested dumplings. I took this as an opportunity to go try Hengry Dumpling House. We went to town ordering, building an entire meal of dumplings despite the restaurant offering other dishes. The wontons in chili oil, siu mai, steamed basil fish dumplings, and chive and pork pan-seared dumplings were all so delicious that it’s hard to choose a standout, but I think my favorite were the pan-seared dumplings, which were super juicy inside and had a light crisp on the outside. The restaurant also serves soup dumplings and deep-fried dumplings — two styles we didn’t order on this occasion — so I’ll definitely be back sooner rather than later. —Janey Wong, Eater Portland reporter
October 18, 2024
On the first truly cool and rainy day of the fall (aka yesterday), I was craving a hearty brunch: Enter Broder’s folorade aggs (lost eggs), essentially an excuse to eat a pool of warm cream dotted with eggs, spinach, mushrooms, and leeks, all under a panko and Parmesan crust. It was the perfect thing to eat as it rained for 10 minutes outside, the richness pushing the chills right out of your body. And I can’t escape a meal at Broder without an order of abelskiver, still as good as you remember them with a generous spread of lemon curd, a nice tartly sweet contrast to my bath of lost eggs. — Erin DeJesus, Eater executive editor
Erin DeJesus
Broder’s folorade aggs and abelskiver.
We had a lot to celebrate this week at Eater (ahem, I don’t know if you heard but we finally built an app) and I was lucky enough to toast this incredible feat with fellow Eaters Kaitlin Bray, our director of audience, and Erin De Jesus, our executive editor. We went to the quaint and vibey Bellwether Bar and while we were only planning on a cocktail, as often happens with Eater gatherings, we got hungry and ordered a bunch of food. I’m not usually a pork chop gal (because let’s be honest they’re usually dry and flavorless) but this one has remained stuck in my brain since Monday. Tender, juicy, and perfectly seasoned, this was a bite I’ll be going back for. — Jill Dehnert, Group publisher, Eater, Punch, Thrillist, and PS
October 11, 2024
I consulted our Bend map while in town and ended up at Bosa Food & Drink with a friend for dinner. The restaurant’s house-made pasta was one of the best things I’ve eaten this year, let alone this week. I had the tortelloni special, which was stuffed with a grilled corn and ricotta filling and complemented by poblano chimichurri, corn jus, ricotta salata, and chili threads. The tortelloni straddled the line perfectly between toothsome and tender, and all of the flavors in the dish melded perfectly together — the sweet-savory corn shone as a capsule of late summer/early fall. I also had a bite of my friend’s tantalizingly peppery cacio e pepe; it was an exceptional rendition of the classic dish. — Janey Wong, Eater Portland reporter
Erin DeJesus/Eater Portland
Dishes at Mémoire Cà Phê.
Mémoire Cà Phê serves up brunch exactly as I like to eat it: Primarily savory, doused (sometimes simultaneously) in fish sauce and gravy, and with subtler flavors when it comes to sweets and pastry. The standout dish is the gluten-free fried chicken, served atop a fragrant pandan waffle in a nice contrast of crunchy and chewy textures. But generally, the waffles here shine: Ube and black sesame options are also available as sides with a thick maple syrup. The ube option — along with that pandan one — packs the most flavor; I’d happily eat one of these waffles along with my morning coffee, every day. — Erin DeJesus, Eater executive editor
October 4, 2024
Molly J. Smith
Inside Portland’s Pasar.
Everything at Indonesian snacks restaurant Pasar is big on flavor: the visually striking lontong cap goh meh, a mix of textures in a coconut broth with varying levels of crunch; the satisfying nasi goreng tek tek, a street-style fried rice. But my favorite bite here, consistently, is maybe one of the quietest dishes on the menu. The lemper ayam, essentially a square of banana-leaf-wrapped sticky rice, is wonderfully aromatic, the result of being steamed and then flash-seared on the grill, which allows the banana leaf to impart its flavor. Compared to the soy-heavy sticky rices that I grew up with (and continue to love), this one feels like pure, simple comfort. — Erin DeJesus, Eater executive editor
Jill Dehnert
L’Orange.
The food, vibes, and wine list at L’Orange are all very good, but the restaurant’s namesake cake is inarguably the menu’s pièce de résistance. Reminiscent of French toast sticks from Wendy’s (this is a big compliment), the cake is crunchy on the outside, delicate on the inside, and packed with warm, heady flavors. Both sweet and citrusy, it strikes just the right balance after an indulgent meal that may include a chicken liver mousse tartlet and duck confit with chanterelles. Pair it with an amaro and lounge for a while over great conversation with friends. — Jill Dehnert, Group publisher, Eater, Punch, Thrillist, and PS
September
September 27, 2024
Last night, I attended the James Beard Foundation’s Taste America Portland event, which is part of a series that highlights local independent restaurants. I had a few favorite dishes, which all felt like they were a mini snapshot of the restaurants they came from. Kari Shaughnessy of McMinnville ferment-forward restaurant Hayward presented a fermented zucchini waffle with fromage blanc, herb salad, and mushroom floss. The dish was giving breakfast for dinner in the best way. Prolific restaurateur Earl Ninsom channeled the vibe of Langbaan’s current tasting menu with khao yum, a Southern Thai rice salad with gulf prawn and trout roe — it was sour, spicy, and brightened with the addition of fresh herbs. And the dish from Kachka’s Bonnie Morales — a kholodnik (chilled beetroot soup) panna cotta topped with cured mackerel, cucumber salad, and caviar — felt adjacent to the restaurant’s iconic Herring Under a Fur Coat. —Janey Wong, Eater Portland reporter
Janey Wong
Fermented zucchini waffle from Hayward.
September 20, 2024
Janey Wong/Eater Portland
Dungeness crab pizza from Nostrana.
Cathy Whims’s stalwart Italian destination Nostrana held its very first harvest dinner last Sunday, showcasing produce from L’Orto Nostrano, its organic garden located right across the street. The multi-course meal churned out many delicious dishes, but my table raved over the Dungeness crab pizza, topped with Jimmy Nardello peppers, creme fraiche, chives, Calabrian chile butter, arugula, and lemon. The pizza’s bright flavors were supported by the satisfying chew of Nostrana’s crust, made with a naturally leavened dough. But the thing I can’t and won’t stop thinking about from the dinner is Nostrana’s current featured cocktail, the Right This Whey. I love a slightly savory cocktail, and this stunner had Italian tomato gin, garden basil, lemon peach liqueur, and burrata water — like a refined caprese salad in a glass. —Janey Wong, Eater Portland reporter
September 13, 2024
Janey Wong/Eater Portland
Ikura-topped oysters.
On a drizzly evening this week, I was cozily ensconced in the dining room at the freshly reopened Takibi, which is sporting a completely revamped menu. I tried several dishes but the oysters on the half shell we started our meal with was perhaps my favorite course. The briny bivalves were dressed with ponzu and ikura, which provided a fun textural element and amped up the fresh seafood flavor. Paired with a glass of brut, it was a fun midweek indulgence. —Janey Wong, Eater Portland reporter
Brenna Houck/Eater Portland
Malt liquor-battered mushroom.
If you’re wondering what a rhinestone cowboy looks like, look no further than Hawkeye & Huckleberry Lounge in Bend. Those who are familiar with celebrity chef Brian Malarkey will recognize him from food TV where he’s known primarily for his San Diego restaurants; Huckleberry represents a sort of homecoming as he returns to celebrate his family ranching roots in Oregon’s high desert. The space is a reflection of Malarkey’s flamboyant personal style: During my visit, I witnessed sharply dressed bartenders in cowboy hats alongside bejeweled cattle skulls and a cocktail dressed up with a disco ball wearing a pink cowboy hat. It’s a lot to take in. While the vibe was fun and a little playful, the food stood out. During my meal, my dining partners and I got to sample a full range of the menu from perfectly smooth and fluffy butter potatoes to a bubbly margherita pizza that’s heavy on the oregano to a crispy pork belly with grilled peaches and punchy sliced and pickled Fresno chiles. The most eye-catching moment of the meal was a malt liquor-battered mushroom which came out crispy and flared like a piece of coral. Of course, one really cannot leave the restaurant without some beef. Sourced locally, ours came out tender and perfectly cooked to medium with an intriguing addition of anise flavor to the spice mix. This is certainly a splurgy restaurant in a splurgy destination town. Still, I could see it easily being a spot to grab a seat and a quality pizza and some appetizers while your kids play in the adorable outdoor canvas tent. —Brenna Houck, Cities Manager
September 6, 2024
Janey Wong/Eater Portland
Newport Brewing Company’s fish and chips.
I was determined to make it to the coast at least once this summer, so I headed out to Newport over the long weekend. One of my constant complaints is that Portland doesn’t have a higher concentration of good seafood restaurants given our proximity to the coast, so when I head out there, I always eat as much as possible. On this trip, I really enjoyed the fish and chips at Newport Brewing Company. The rockfish was lightly battered, well-seasoned, and flaky; a nice contrast to the oily, batter-heavy pieces of fish that many places serve. The filets were served with medium-thick seashore fries and struck the perfect balance of soft, potato-y interior and crispy exterior. —Janey Wong, Eater Portland reporter
Jill Dehnert/Eater Portland
Clams from Street Disco.
The best thing I ate recently was A Really Nice Bowl of Clams from Street Disco. I honestly feel like not much else needs to be said here, but the blend of dijon and Calabrian chile really made this dish stand out from your standard steamer clams. It is packed with flavor, artfully presented, and comes with just the right amount of crusty, buttery bread. —Jill Dehnert, vice president and general manager, Eater, Punch, PS, and Thrillist
August
August 23, 2024
Monica Burton/Eater Portland
Sorbet, gelato, and ice cream from Xiao Ye.
During a too-brief trip to Portland I dined one evening at Xiao Ye. The most pleasant surprise of the night at the “first generation American restaurant” arrived at the end of the meal with dessert: a sorbet, a gelato, and an ice cream, all with a little something special. The sorbet was made with blackberries from an Oregon farm; the gelato was a classic fior di latte topped with black sesame and Okinawan brown sugar; and the ice cream was parsnip-flavored with dulce de leche and brown butter panko breadcrumbs. Opting for all three was the obvious choice, and they arrived in pleasingly round scoops, each in their own metal ice cream bowl. The presentation allowed me to consider each flavor as if it was a part of a tasting flight. The parsnip was vegetal, but not too savory thanks to the dulce de leche, while the blackberry sorbet provided a bright counterbalance to the ice cream. But the creamy fior di latte gelato, with nice crunch provided by the sesame seeds and sugar, was my favorite of the three. —Monica Burton, Eater.com deputy editor
Janey Wong/Eater Portland
Chicken schnitzel from L’Echelle.
I tried a few dishes during L’Echelle’s opening weekend — Everything was delicious, but the chicken schnitzel was comfort food perfection. The tender chicken was pounded super thin, fried until crispy, and served with chickpea panisse that was luxuriously creamy inside. Sitting in the garden where the pop-up is held with a glass of wine in hand, it almost felt like I was dining al fresco in Europe instead of right off Division Street. —Janey Wong, Eater Portland reporter
August 16, 2024
Janey Wong/Eater Portland
Blueberry shave ice.
It may seem somewhat unlikely, but for my money, the best Hawaiian-style shave ice in Oregon is found at Benny’s Shave Ice in Hood River. On this visit, I ordered the Mid-Valley Blueberry special — a mound of shave ice doused in fresh blueberry syrup was complemented by a base of vanilla ice cream, and a swirl of whipped cream, frozen blueberries, and lime dust on top. It was bursting with blueberry flavor and the perfect refresher for a hot day sitting with my toes in the sand at the riverbank. Benny’s has a lot of enticing flavors on its regular menu, but if the special — which is usually made with a fresh fruit syrup — even remotely piques your interest, it’s definitely the move. —Janey Wong, Eater Portland reporter
Brenna Houck/Eater Portland
Casa Zoraya’s ceviche.
I was in town for a long weekend to see Amyl and the Sniffers and Sleater-Kinney at Pioneer Courthouse Square and got in some great meals on my visit. One of the standout meals was a big bowl of ceviche from Casa Zoraya, which was so tempting my friend and I got two orders so we didn’t have to share. We also split an appetizer of beef heart skewers; beef heart can sometimes be a bit tough, but Zoraya’s was extremely tender and flavorful. The ceviche was unlike any I have had before: a pile of creamy, citrusy fish complemented by crisp rings of fried calamari, tender sweet potato, Peruvian hominy (choclo), and crunchy whole-fried corn kernels (cancha) that added a nice textural counterpoint to the delicate fish. The drink menu is filled with pisco cocktails, of which we ordered the punch and the classic pisco sour. Thanks to our very gracious waiter, they also poured us pisco straight as a shot (it’s not listed on the menu) as a capstone to a day of hiking near Mt. Hood. —Brenna Houck, Cities Manager
August 9, 2024
At this stage in my life, I don’t know that I need to eat another charcuterie plate ever again — unless, that is, it’s the version at the Paper Bridge. Along with housemade Vietnamese and lap xoung sausages, pork hock, and pate, the charcuterie platter featured so many unexpected tastes and textures: floss made of shittake mushrooms, pickled morning glory, and strings of cheche, a smoky cheese with ties to the Soviet Union, according to the menu’s helpful descriptors. Pair with the banh ran man, the fried stuffed rice cakes, for an S-tier round of drinking snacks. —Erin DeJesus, Eater executive editor
Janey Wong/Eater Portland
P.O.G. float and hurricane popcorn sundae.
I went to 2nd & Salmon, a new event space and bar, for a Hawaiian-themed pop-up between Kau Kau and Not 2 Sweet, an Asian American ice cream pop-up from chef Brian Han and former Portland Monthly food editor Katherine Chew Hamilton. I got a P.O.G. float which had coconut creamsicle ice cream swimming in passionfruit, orange, guava, and calamansi juice, but the hurricane popcorn sundae (mini version pictured here) had my tastebuds rejoicing. Not 2 Sweet tops popcorn-roasted corn silk ice cream with sweet soy, shredded nori, crunchy arare, and puffed sorghum for a blissful sweet-savory combination. I hope they run this special back sometime; keep an eye on their Instagram for future pop-up dates. —Janey Wong, Eater Portland reporter
August 2, 2024
Janey Wong/Eater Portland
Modeumjeon from Hansik.
I had a hankering for Korean food this week, so I tried out the new-to-me Beaverton spot Hansik (not to be confused with similarly named Beaverton spot Hansik Town). Among what we ordered, my favorite dish was the egg-battered “pan fritters,” or modeumjeon. We got the assorted option, which came with beef, zucchini, pollock, and crab stick with vegetables, with a green onion and soy dipping sauce. It was a homey, comfort food dish that I had never tried before. It’s on the appetizer section of the menu, but works just as great as a side dish to keep returning to throughout the meal. —Janey Wong, Eater Portland reporter
On a recent outing to Montelupo, our server recommended the tajarin, a new-to-me pasta shape from Piedmont that comes doused in truffle butter and heaped with Parmesan. Due to the recent boom of artificial truffle-flavored everything, I tend to avoid truffle unless I know I’m getting the real deal. But, here, one of my dining companions wanted to try it. To my surprise, it wound up being one of my favorite dishes of the night: The thin noodles — think angel hair, but made solely out of egg yolks and flour — gave a lightness to the fairly rich sauce. Paired with one of their slushy Negronis, I could almost convince myself I was dining in Italy, not just sweating it out on 28th Street. —Kaitlin Bray, Eater director of audience development
July
July 26, 2024
I was invited to a dinner at Harper Voit winery down in McMinnville for the International Pinot Noir Celebration. Alea Bakery, a McMinnville-based pop-up, served a stunning meal — keep an eye on their Instagram because they do pop up in Portland every now and then. Brendan and Haley Byer, the couple behind the pop-up, were previously on the opening team at ōkta. My two favorite courses of the night were a grilled caraflex cabbage with Briar Rose Creamery fondue, which was wonderfully charred until it had this melt-in-your-mouth texture, and a Dungeness crab rice dish, which was served cold. It had yellow wax bean, corn, and citrus and was such a fresh, light, summer-y dish. —Janey Wong, Eater Portland reporter
Eva Kosmas Flores
Griyo twice-cooked pork from Kann.
I had the pleasure of visiting Portland for the first time this week. While I ate many incredible things during my four-day visit, the dish I am still thinking about the most is the griyo twice-cooked pork from Kann, winner of the 2023 James Beard Award for best new restaurant. Griyo — also spelled griot — is the national dish of Haiti. The dish consists of cubes of pork shoulder marinated in epis, a marinade made of bell peppers, garlic, onion, scallion, scotch bonnets, herbs, and spices whose name translates to “spice,” braised, and then deep fried before being served usually with a side of fried plantain (bannan), or rice, and topped with pikliz (a spicy mix of pickled cabbage, carrots, peppers). Growing up in a Haitian American family, I have eaten a lot (and I truly mean a lot) of griot in my life, from my mom’s skilled hands; restaurants in NYC, Boston, and even Paris; as well as griot I’ve cooked myself. Served with bannan, pikliz, and fresh avocado, chef Gregory Gourdet’s take on this dish that we Haitians hold so close to our hearts was magical. The pork was perfectly spiced and the most tender I have ever had it. The bannan was salty and crisp, the pikliz were crunchy and flavorful, and the avocado added the perfect amount of freshness and a softer texture to balance everything out. It was easily the best griot I’ve ever had (sorry, mom!). —Annie Harrigan, Eater editorial coordinator
July 19, 2024
Janey Wong/Eater Portland
Bar Dolly’s burrata of the day.
I ate some not-basic basics — cheese and bread — at Dolly Olive’s new companion spot Bar Dolly this week. The bar’s menu has a burrata of the day and a focaccia of the day, and on this visit, the cheese was served with blackberries, hazelnuts, basil, and hit with some vinaigrette. I’m not being hyperbolic when I say I could eat a fruit and cheese dish everyday during the summer and be a happy camper. This combo was elite, and with a hunk of fluffy sun-dried tomato focaccia on the side with a limoncello spritz to wash it all down? Bellissima. —Janey Wong, Eater Portland reporter
Sorry to all the of-the-moment pop-ups out there, but there’s exactly one dish that I will actually wait in line for in this fine city: the breakfast burrito at Enchanted Sun, the unassuming farmers’ market stand that’s been an anchor at the PSU and King markets for years now. This is a balanced burrito: softly scrambled eggs with Hatch chiles are folded with seasoned potatoes, shredded cheddar, and perfectly crisp bacon (trust me, get the version with bacon); douse with the spicy red salsa. This burrito is a weekly part of my routine: I’m almost always guaranteed to hit at least one of these two markets every weekend, which means that I eat probably a few dozen of these burritos in a year. It never disappoints. (And FWIW, the line moves fast.) —Erin DeJesus, Eater executive editor
July 12, 2024
I stopped by the Houston Blacklight to try Adán Fausto’s Mariscos Con Onda menu, which is running at the bar all summer. Loved each of the dishes we ordered, but the standout for me was the albacore crudo tostada, which had gorgeously fresh pieces of albacore tuna, creamy avocado, and punchy green olives. The dish was perfectly balanced and seasoned with shoyu, morita mayo, and Sonoran chiltepin for a bit of a kick. This is now one of my ideal dishes to eat in hot weather! —Janey Wong, Eater Portland reporter
Jill Dehnert/Eater Portland
A hot dog at Walker Stadium.
Is there anything better than a hot dog, a cold beer, and some ice cream on a warm summer night? Yes — if you take all of those ingredients and mix them with a Pickles game and the ice cream comes in a plastic baseball hat. Lil’ P’s Long Dog at Dill’s Grill may be the platonic ideal of a hot dog, perfectly grilled and served with all the accoutrement (though I’d recommend they add jalapeños to their offerings). For Portlanders, this is undeniably the best way to participate in Eater’s celebration of hot dogs this summer. What are you waiting for? Get to Walker Stadium for a game this summer and see for yourselves. —Jill Dehnert, vice president and general manager, Eater, Punch, PS, and Thrillist
June
June 28, 2024
I was craving a good burger, so I went to one of my burger standbys, Tulip Shop Tavern. Smash burgers generally aren’t my favorite type of burger, but Tulip Shop does them so well, maintaining a supremely juicy patty in its smash. You really can’t go wrong with any of the tavern’s burgers/sandwiches, but my favorite on the permanent menu is the Fair Burger. It’s nothing too fancy, dressed with caramelized onions, white American cheese, shredded lettuce, and pickles, but they slather this garlic aioli on there that’s so creamy and flavorful, I would buy it by the bottle if it was available. —Janey Wong, Eater Portland reporter
I recently moved across town, and I will admit that being within walking distance of Duality Brewing and Astral was one of the motivating forces for relocating. After a frenetic day of unpacking, I strolled over to the 2023 Eater Best New Restaurant winner to unwind with one of Duality’s crisp patio beers (Mild Mannered, a light and refreshing summer ale) and a couple of small plates from Astral. Everything brimmed with fresh, bright flavors, but the snap pea esquites stole the show. The jumble of sweet, tender peas tossed with smoked green garlic, lime mayo, crispy corn, and chile, and blanketed with fiore sardo unlocked a new pleasure center in my brain. The dish made me wonder what other vegetables could benefit from the esquites treatment and made me determined to recreate some variation at home. —Kaitlin Bray, Eater director of audience development
June 21, 2024
It was one of those June Saturdays where the weather couldn’t decide if it was summer yet, and I was in the mood for something cozy — plus, we had friends in town so wanted to impress. Luckily, Someday never disappoints. The Vermouth Preparado is just a touch sweeter (perhaps a touch creamier?) than a negroni, but the anchovy stuffed olive garnish levels it up to a near perfect cocktail. The food at Someday is really the star of the show: White beans bathed in savory, lemony, herby butter. A strawberry fennel salad that I initially resisted ordering but was thrust upon me by our companions and I’m so glad it was. Beef tartare served with crunchy endives and crusty bread. There were so many good bites it’s impossible to pick just one. —Jill Dehnert, vice president and general manager, Eater, Punch, PS, and Thrillist
Janey Wong/Eater Portland
Filet-o-Rockfish and seasonal salad from Moonshot Tavern.
I checked out Moonshot Tavern in the old Goose space and was impressed by the food and the drinks. A lot of things on their Pacific Northwest-inspired Southern menu looked good, but I went for the Filet-o-Rockfish sandwich this time, which had a nicely cooked and well-seasoned piece of Oregon rockfish. I was also very into the Meowi Breeze cocktail, a fruity refresher with passionfruit, pink guava, elderflower, and lemonade that’s made with your choice of gin or vodka (I’m a gin girly). —Janey Wong, Eater Portland reporter
June 14, 2024
First up, I finally made my way to Ba Mee Thai Noodle House — named for a Chinese-inspired type of egg noodle — and was delighted to find what I now consider the best wonton noodle soup within a stone’s throw from my place. The house noodle soup with roasted duck featured wontons surprisingly delicate in flavor. But the real draw here is the noodles, hand-pulled in house and cooked to the perfect level of toothsomeness — noodles with the perfect little bite. The dish I truly can’t stop thinking about right now, though, is from Matta’s soon-to-end pop-up in the Dame space: ca chua nhoi thit, an heirloom tomato stuffed with ground pork, mushrooms, and glass noodles. Matta’s version was almost aggressively savory, which I mean as the ultimate compliment: hearty and herbaceous thanks to a bath in a spicy tomato sauce. Matta only has a couple services left at its current residency; this dish has me absolutely riveted to learn what’s coming from them next. —Erin DeJesus, Eater executive editor
Janey Wong/Eater Portland
Banh xeo tacos from Chém Gió.
After picking seven pounds of strawberries out at Sauvie Island earlier this week, I was in need of sustenance and a cold beverage. So, I hightailed it to Mosaic Taphouse in St. Johns where I ordered pork belly and shrimp banh xeo tacos and some pork ribs from Chém Gió, the taphouse’s Vietnamese street food residency. Taco form is such a fun way to eat banh xeo; this version had a nice crunch factor and is served with some punchy calamansi sauce. —Janey Wong, Eater Portland reporter
June 7, 2024
Janey Wong/Eater Portland
Fry bread taco from Javelina.
I ended up at the Indigenous Marketplace on Sunday and finally got to try Javelina, an Indigenous food pop-up. I went for the fry bread taco, which piled bean and beef chili, tomato, lettuce, cheese, and sour cream on top of a fry bread. It was raining that day, and this was the perfect comfort food. Under the weight of the warm chili, the fry bread wasn’t as crisp as it would be if you were eating it alone, but I didn’t mind that at all. It served as a tender, fluffy vehicle for all of the toppings. Really looking forward to trying more of Javelina’s dishes, like whatever preparation of salmon, bison, or elk they might have on the menu the next time I pull up to one of their pop-ups. —Janey Wong, Eater Portland reporter
On Wednesday, I celebrated my last week as the editor of Eater Portland with an impromptu farewell dinner at Urdaneta. It’s hard to think of a single dish that stood out; it was one of the best meals I’ve had in Portland in a while. I think the highlight had to be this foie gras banana bread situation: Chef Javier Canteras tops a crumbly layer of toasted banana bread (nothing too saccharine; almost like a salted banana sablé or something) with this super delicate, ultra smooth foie gras ganache; it came with both plum coulis and pepper jelly, which kept the dish in the middle of the sweet-salty spectrum. I notice that sometimes foie dishes can be a little iron-heavy or almost too rich, but this felt just silky and luxurious and delicious and elegant. What a way to end my six-year run. — Brooke Jackson-Glidden, Eater Portland editor (for now)
May
May 31, 2024
I hustled over to Toki twice before they closed for good: once for dinner and again for their final brunch service. It was great to revisit some of the restaurant’s greatest hits — like the bao burger, essence of ramen chicken wings, and omurice — but I thought the cook on the grilled mackerel was exceptional. I can’t remember what the sauce was exactly, but it was slightly sweet and seemed to be gochujang-based. Until we meet again at Han Oak or Jeju! —Janey Wong, Eater Portland reporter
Janey Wong/Eater Portland
A mackerel dish from Toki.
I ate a sickening amount of ice cream while working on the ice cream map update, but I encountered so many delicious scoops along the way. When visiting Pronto Gelato on its first day open, I made a spumoni-esque sundae out of the flavors available: chocolate hazelnut, Oregon strawberry, and California pistachio, topped with Bordeaux cherries. The flavors worked so well together — the pistachio and strawberry were both very delicate, and the two of them together kept the richness of the chocolate hazelnut from overpowering the mix. And I’ll be honest, I’d eat a giant bowl of those cherries in one sitting if I had the opportunity. —Brooke Jackson-Glidden, Eater Portland editor
Brooke Jackson-Glidden/Eater Portland
Dim sum at Excellent Cuisine.
May 24, 2024
I turned 30 this week, and the morning after the delightfully silly Eurotrash-themed birthday party my friends threw me (complete with a Cafe Olli chocolate fudge cake, one of my favorite cakes in town), we shared a hangover dim sum brunch at Excellent Cuisine. I was revived with the help of plump har gow, massive shu mai, slippery cheung fun, and springy-crisp red rice rolls, plus our current favorite there, a seafood dumpling filled with shrimp and scallops. Dim sum is my go-to celebration meal; it was the first thing I ate after my colonoscopy and a post-finals tradition during college. It only felt right to honor my entry into a new decade with steamer baskets full of dumplings. —Brooke Jackson-Glidden, Eater Portland editor
I ventured to Beaverton this week to try a new casual Korean spot called Gangnam Teriyaki & Korean Cuisine (cue “Gangnam Style”). We got the jajangmyeon, jjampong, and tangsuyuk, but my favorite dish was the yetnal tongdak, a Korean-style deep-fried whole chicken. I’ve never eaten deep-fried turkey on a certain problematic holiday, but I imagine it tastes something like this — succulent meat with lightly crispy skin. Judging by its size, the chicken they use here are Cornish hens, but at $16, the dish is a great bang for your buck. The chicken is conveniently spatchcocked and comes with chicken mu, pickled radish that traditionally accompanies Korean fried chicken, and a sweet gochujang-esque sauce. —Janey Wong, Eater Portland reporter
Janey Wong/Eater Portland
Yetnal tongdak and jjampong.
May 17, 2024
The Paper Bridge continues to amaze me — it’s the best Vietnamese food I’ve had outside of Hanoi. The menu here can be daunting for first-timers until you flip to the back and read through the detailed descriptions that lend context to the regional dishes they serve here. On this visit, I tried the Lang Son-style pho, which is a dry pho dish packed with barbecue pork, pork tenderloin, crispy pork belly, thin strings of fried sweet potato, and chile sauce. Toss before eating, and voila. Chefs Carlo Reinardy and Quynh Nguyen make their own rice noodles and chile sauces, but the star of this dish is unequivocally the pork belly, which had a luscious layer of fat and gloriously crisp skin. It was so good that my table lobbied the chefs to make it a standalone dish on the menu; I’m confident in my assertion that it’s the best roasted pork in Portland...and this restaurant doesn’t even specialize in roasted pork. The lime snow blended drink was a great accompaniment/end to the meal and everything I want in a slushie: refreshing with an even texture all the way through to the last slurp. — Janey Wong, Eater Portland reporter
Brooke Jackson-Glidden/Eater Portland
Dishes from the Wine + Dine event.
I was invited to the Wine + Dine for Hope and Joy event, a fundraiser for the organization Ukandu — a summer camp program for families impacted by childhood cancer. It’s a meaningful cause, but it also is a super fun event: Tons of really great Portland chefs end up making dishes for it, and it feels reminiscent of one of the invitational events at Feast. I had a ton of great dishes while I was there, but I was super blown away by this steamed halibut dish from the team at República; it came with this bright and springy rhubarb sauce, wrapped in a banana leaf. The team at Arden served this cute little gochujang meatball in a bao bun I loved, and I really adored the Thai curry and brisket dish from Hat Yai. Paired with some wine from Kelley Fox and that’s a pretty dang good evening. — Brooke Jackson-Glidden, Eater Portland editor