A Handy Guide to Portland's Best UnRestaurants
Bartender Brandon Gomez at Ned Ludd’s Weekly hip-hop and pizza–fueled P.R.E.A.M.
Image: Stuart Mullenberg
So, you've read the backstory of Portland's vibrant counter culture pop-up scene and want to get in on the action? We've got the juicy details.
Langbaan
Intimate speakeasy with artful, old-school Thai tasting menu, inside PaaDee. Thu–Sat, $40–60. facebook.com/langbaankitchen, reservations at [email protected] or 971-344-2564
Nodoguro
With experiential tasting menus and tea service, Ryan Roadhouse reconsiders Japanese fine dining. Every other week, changing locations, $85; nodoguropdx.com.
Holdfast Dining
At KitchenCru, Europe’s new wave meets “Howdy, Portland!” in seven to 19 striking courses. Thu–Sat, $90; holdfastdining.com.
DaNet
Vitaly Paley re-creates scenes straight outta Belarus with forgotten foods of former Soviet republics at his Portland Penny Diner. Monthly, starting June 12, $65; imperialpdx.com.
TenTop
Two dudes do molecular gastronomy at KitchenCru. Quarterly dinners, $75–85 (wine included); facebook.com/TenTopPDX, reservations at [email protected]
P.R.E.A.M.
Locavore pizza and dance-party rap, a.k.a. what happens when a line cook is crowned king of Ned Ludd for the day. Monday nights, pizzas $15–16; nedluddpdx.com (no reservations)
Thali Supper Club
Communal Indian feasts with nostril-flaring curries and regional themes. Monthly, changing locations, $65–75 (BYOB); thalisupperclub.com
nomad.PDX
Ten courses of foraged modernism on custom-made plates from former Castagna vets. Monthly, changing locations, $100 (wine included); nomadpdx.com
The Table at Yamhill
Clandestine, creative, loosely themed feasts in a Southwest Portland loft. Once or twice a month, $45 (BYOB); thetableatyamhill.com
Limited Company
Andrew Mace and Nora Antene, two birds from Le Pigeon’s crew, soar with 12–14 courses of whimsical, minimalist eating at word-of-mouth locations. Tentatively monthly, $80–90; reservations at [email protected]
The Farmer’s Feast
Four courses of locally grown grains (the next obsession in farm-to-table eating); each dinner showcases a new star, buckwheat to red fife. Monthly at Tabor Bread Café, $35; taborbread.com/news-events
