Steak au poivre at Mama Bird. | Mama Bird The classic French dish has reappeared on menus across Portland At Le Clown, the French pop-up from St. Jack alumnus John Denison, a past steak preparation came as a two-plate dish: A crock of silken whipped potatoes surrounded a marrow bone filled with demi-glace, while the other plate supported a sliced culotte drenched in a rich peppercorn sauce, topped with a scattering of microgreens. There was a time when steak au poivre was inescapable. Peppercorn-encrusted steaks, drenched in a sauce bolstered with brandy or sherry, became a staple within both ..read more

A cocktail from a past Worry Not pop-up. | Worry Not From Canard bartender Cliff Seminerio, Worry Not partners with Portland chefs for brunches and events, serving drinks with house-made zero-proof amaro and shrubs The world of nonalcoholic drinking in Portland has shifted dramatically over the last ten years. Historically, it’d be a big deal to see a single mocktail on a menu; now, it’s more of a given. Oregon is home to its own zero-proof spirit brand and breweries, and vintners are now making nonalcoholic wines with state-grown grapes. However, not all NA lists are created equal, in the per ..read more

Stumptown Coffee Roasters’ former Ace Hotel cafe. | ARTYOORAN/Shutterstock Plus, the Uncanny is debuting two vegan food menus, and more news to know Third-wave Portland roaster Stumptown Coffee is set to open its new cafe at the 11W Building on Southwest 11th Avenue and Southwest Washington Street tomorrow. The new West End location replaces Stumptown’s former Ace Hotel cafe; the move was first announced in August 2023. In addition to its regular lineup of coffee beverages, the 11W cafe will feature rotating seasonal and signature beverages such as spring’s Rose Gold Honey Cortado, which uses ..read more

Geri and Ethan Leung of Baon Kainan. | Thom Hilton/Eater Portland The couple behind the Eater Award-winning Filipino food cart share their go-to doughnut spots, where they get their morning coffee, and the move for post-shift sushi Welcome to Dining Confidential, a monthly column in which local chefs talk about their favorite restaurants, bars, and cafes in Portland, highlighting their own restaurant’s ethos and sharing fun personal takes. Know of a chef you’d like to see featured? Let us know via our tip line. Ethan and Geri Leung, the husband and wife team who own the Eater Award-winning Fil ..read more

Chef Daniel Green and Bauman’s owner Christine Bauman Walter. | Kelly Mooney Portland chef Daniel Green is serving house-pickled and cured snacks alongside the award-winning ciders made onsite The restaurant within Bauman’s on Oak, the Southeast Portland cidery and taproom from the award-winning Gervais cider brand, exists as something of a trade. When Cafe Olli alumnus Daniel Green first wanted to learn more about cider, Bauman’s founder and head cidermaker, Christine Bauman Walter, became a mentor. As they got closer, Walter was trying to decide whether she should offer food at her Portland ..read more

Pronto Gelato will serve grapefruit Campari sorbetto and Oregon hazelnut gelato in Northeast Portland Almost 20 years ago, while coffee roaster Andrea Spella was opening his original eponymous espresso cart, the Spella Caffè owner encountered a sorbetto that would become something of an old friend. He was trying to find gelatos for his affogato service, and he stumbled upon Stella Gelato while at a Market of Choice in 2006. “The grapefruit-Campari sorbetto won me over,” he says. Thus, he started serving Stella gelato affogato at his original cart, with a range of flavors: stracciatella, hazel ..read more

Pho Gabo’s owner Eddie Dong is taking his case to court. | Pho Gabo Eddie Dong, owner of Pho Gabo, is suing the city for “selective and disproportionate enforcement of city codes” It wasn’t long ago that Portland officials cited Eddie Dong’s restaurant for “continuous, frequent, or repetitive odors”, which directly contributed to the business’s closure. Though the city has said it is retooling its process to avoid biased decision-making in the future, the Willamette Weekly obtained files indicating that Dong plans to sue the city. Julie Parrish, a lawyer for Kell, Alterman & Runstein LLP ..read more

Workers Tap Death & Co.’s recent union drive could have made history. But the failed effort underscores the challenges that come with unionizing bar staff, even as restaurants, cafés and hotels see an uptick in labor organizing. https://punchdrink.com/articles/bars-unionization-death-co ..read more

Madilyn Gibbons. | Nichole Musico Olympia Provisions alumna Madilyn Gibbons is rolling, boiling, and baking bagels for delivery and farmers markets, with the hopes of opening an old-school bagel shop in the suburb Madilyn Gibbons’ passion for bagelmaking was born from a craving. Gibbons lives in Milwaukie, the southern suburb between Lake Oswego and Happy Valley; currently, there are very few options for house-made bagels in Milwaukie, if any. So, the Portland food industry vet started making her own. “It just came from the motivation of wanting a good bagel and not having one,” she says. “The ..read more

A selection of barbecue from Bark City. | Brooke Jackson-Glidden / Eater Portland In addition to its Texas-style smoked brisket and Carolina pulled pork, Bark City will offer a wider range of regional specialties and fun sandwiches, like Memphis barbecue spaghetti and a play on a McRib In 2022, pitmaster Michael Keskin closed his Eater Award-winning Portland barbecue cart, Bark City, and moved to Flagstaff, Arizona with his family. His intent, at the time, was to start serving barbecue in Arizona; when he hit a few speed bumps in the reopening process, he focused on recipe development, experim ..read more