Street Disco, a shape-shifting wine and food pop-up that’s served everything from cheeseburger pizza and bougie McGriddles to grilled octopus tacos al pastor, is something of an industry favorite, with pop-ups selling out at locations around town, including Bar Dune and 5 & Dime. “Our Mondays were just as busy as our Fridays,” says Kyle Christy, a former Dame head chef who co-owns Street Disco with former Dame server Jessie Manning. Now, Christy and Manning are gearing up to open Street Disco as a much-anticipated brick-and-mortar, though they’ve been quiet on the details until now.

Here are the essentials: Street Disco will open around September in Foster-Powell at 4144 SE 60th Ave, the spot formerly occupied by Char Pizza. The space, boasting 60 seats in total, will be divided into two halves—a sit-down restaurant, open until around 10 p.m. and a walk-in-only wine bar with the same menu plus bar snacks, open until 1 a.m. and intended as a haven for bartenders and servers getting off work. Christy describes the food as unpretentious, sharable plates, “light, bright, and acidic,” inspired by coastal France, Spain, and Italy that are driven by local, seasonal Oregon produce and meats. The wine is similarly unfussy, relying on natural wines with native yeasts only, with the names of varietals left off the menu to encourage customers to try things outside their comfort zones. And while waiting for the brick-and-mortar to open, Street Disco will be holding preview pop-ups at Futura Coffee (7201 NE Glisan St) every Friday and Saturday from 7 p.m. to 1 a.m, starting July 15.

Menu staples will include one or two rotating varieties of oysters, a braised local lamb neck with a rotating fruit sauce, whole grilled fish like branzino or trout, and meatballs in red sauce—“one of those classic wine foods,” says Christy. Look out for lots of vegetables, and the occasional chicken heart. “I did two pounds at the first pop-up we did, and they sold out instantly,” Christy says. Octopus will also be a menu staple, though in limited quantities—about 16 orders per day—due to sustainability reasons. The showiest thing on offer: jamón serrano, or some other type of whole cured pork leg, sliced to order. Cocktails and a few desserts, like olive oil cake with ricotta or house-made ice cream, will round out the menu. 

The Street Disco team also includes general manager Maya Carlile, formerly of Fermenter, who also worked with Christy in the kitchen at Ataula. Bakari Berry, who was part of the opening team for Alouette, will be sous-chef.

As Street Disco’s name—gleaned from a hip-hop documentary—might suggest, expect a more casual, party-like vibe than your typical wine bar. The playlist? “It goes from everything from real grimy hip-hop, and a ton of Sade, and goes into Afrobeat. A lot of hip-hop, a lot of jazz, a lot of R&B,” says Christy. “Our music’s a little louder than a lot of other places."