Portland News to Chew: February 2016

Hokusei is reborn as Fukami Sushiya, John Gorham to open Shalom Y’all! in Pine Street Market, and Hamlet does ham and cheese to go.

By Alex Keith February 1, 2016

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Image: Allison Jones

Hokusei to Reopen As Fukami Sushiya 

In February, Southeast sushi spot Hokusei will reopen with a new name and concept. Fukami Sushiya will refocus chef-owner Cody Auger’s Japanese menu with an 8-seat chef’s counter (plus a few larger tables for reservations), with two omakase-only options and nigiri a la carte. Auger plans to relocate Fukami later in 2016, but in the meantime, check out flavors like seared scallops and smoked mussels with saikyo miso-cured foie gras and mizuna at the old Hokusei location.

Shalom Y’all! Israeli Street Food Comes to Pine Street Market

Pine Street Market, Portland’s first food hall opening April 1 in Old Town, is due for a serious dose of Israeli flavor. John Gorham (Tasty n Sons, Toro Bravo) is teaming up with partner Ron Avni and Mediterranean Exploration Company chef Casey Mills to bring Israeli street food to the market with Shalom Y’all. Focusing on vegetarian options, Mills plans to offer all the classics, from falafel to hummus with house-made pita, a lineup of fresh salads, and traditional Israeli breakfast staples like shakshuka. Expect an abridged version of MEC’s wine list, a Lebanese and Israeli beer list, and a bar program showcasing American whiskeys combined with the exotic herbs and spices of the Middle East.

Ate-Oh-Ate Hawaiian Restaurant Adds Second Location

Chef Benjamin Dyer (Simpatica, Laurelhurst Market, Reverend’s BBQ) is expanding his Hawaiian concept at 2452 East Burnside with a second location slated to open on the corner of SE 52nd and Woodstock. While the new Ate-Oh-Ate will offer a slimmed-down version of the original location’s menu, the most popular items will remain, along with a list of draft beers and cocktails. 

Hamlet Offers Ham and Cheese Boards To-Go

Hamlet, the Pearl District’s pork palace, will now offer curated and composed ham and cheese boards to go—a hassle-free, last minute party saver. Chef Cathy Whims (Nostrana, Oven & Shaker) offers her pork know-how with a selection of Iberico, Acorn Tamworth, and La Quercia hams, as well as cheeses from Southeast’s Ancient Heritage Dairy.

Wine Spectator Features Oregon Wines

Snag a copy of Wine Spectator’s February 2016 issue for a curated list of Oregon bottles from revered oenophile Harvey Steiman. Spectator sampled nearly 650 Beaver State wines in order to compile the list. The February issue further sings the praises of Oregon’s grapes with Steiman’s feature article, “Winning Big in Willamette Valley,” focusing on the state’s top wine region and its winemakers ability to produce elegant Pinot Noirs in 2013 despite issues encountered in the early fall.

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