Portland News to Chew

Tilt expands (again), Genoa does a la carte, Migration Brewing rolls out a new menu, and the rest of the week's hottest food stories.

By Tuck Woodstock February 4, 2014

Genoa's modern dishes are now available a la carte


Mexican cuisine street vendor Tamale Boy has plans to make the leap from delivery service to brick and mortar restaurant. The non-mobile Tamale Boy will serve Mexican street food favorites—think mole negro and chile verde pork tamales wrapped in corn husk and banana leaves—alongside chipotle-roasted corn kernels, classic sides, and fresh cocktails from the full bar. The eatery expects to open next month; plans for a walk-up tamale window are also in the works. 1764 NE Dekum St

Ned Ludd's Lucian Prellwitz has been promoted! The former sous chef now holds the title of Chef de Cuisine, and will subsequently play an increased role in kitchen management and menu development. Prellwitz has previously served as chef de partie at The French Laundry, sous chef at Napa's Ubuntu, and chef de cuisine at Firefly Restaurant in San Francisco. 3925 NE Martin Luther King Jr Blvd

Migration Brewing will begin its 5th year in business with a bang. New head chef Dean Reiner is rolling out a totally new food menu on March 1, including pub classics, vegetarian options, and beer-centric recipes. Taste Chef Reiner's recipes, and the new Bootstrap Imperial Stout, at Migration's anniversary party on February 15. 2828 NE Glisan St


Developer Kevin Cavenaugh has made progress on his "Two-Thirds Project." The mixed-use building in St. Johns will soon house three restaurants alongside offices and apartments, with tentative lease agreements already in the works. Cavenaugh's recent real estate venture, micro-restaurant complex "The Ocean," seems to be thriving on NE Glisan. 8735 N Lombard St


Only weeks after opening its Pearl District location, Tilt has announced plans for yet another burger and biscuit outpost. The third Tilt will reside in the historic RJ Templeton Building on East Burnside, featuring the familiar roster of blue-collar comfort alongside Ristretto Roasters coffee and a robust whiskey menu. 230 E Burnside St

Toast for dinner? Sure, we'll try it! Toast—the brunch spot in SE, that is—will now serve savory dinner dishes from 5 to 9:30 pm, Wednesday through Friday. The winter menu features enticing entrees like manila clams, herbed lamb burger, and potato gnocchi with toasted cauliflower sage cream. 5222 SE 52nd Ave

Following the enthusiastic response its open house experiment last month, Genoa has decided to keep the a la carte option alive indefinitely. In addition to Genoa's classic five-course menu and pairings will continue, guests now have the option of ordering one course, or, with advanced notice, a nine-course tasting menu. 2832 SE Belmont St


A day of juice from Kure Juice Bar.

Next time your hip, health-foodie friends come through town, recommend a room at Hotel Lucia. The downtown hotel has partnered with Kure Juice Bar to hand-deliver fresh pressed juice to guests' rooms each morning. The 16-oz bottles of freshly pressed produce are priced at $11, and include flavors like PDXstasy (cashews, maple syrup, cinnamon, Stumptown Cold Brew) and Staycation (kale, cilantro, apple, pineapple). Now that you mention it, a staycation sounds pretty good... 400 SW Broadway

Imperial is celebrating the Russian Sun Festival and the Winter Olympics with a slew of Sochi-inspired specials and events. Portland Penny Diner will serve special piroshkis from February 24-28, while Imperial will offer stuffed blintzes. PPD will also host a blini and vodka pop-up bar on February 28, featuring infused vodka cocktails, Russian drinking snacks, and regional folk music. Imperial will wrap up the festivities on March 2 with a four-course Russian dinner featuring borscht and goose confit stuffed cabbage for $65 per person. 410 SW Broadway

Got a food news tip? Send it my way at [email protected]!

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