The Portland Art Museum is finalizing some major renovations this fall, unveiling an additional 100,000 square feet of not just gallery space, but also areas completely open to the public sans museum admission. With the expansion comes Coquelico, an intentional misspelling of Coquelicot, a color named for a red-orange kind of poppy. Coquelico is a collaboration between the Art Museum and Providore Fine Foods, a specialty grocer, butcher, pasta maker, and wine shop on NE Sandy Boulevard. Operating as the museum’s bistro café, visitors can snag coffee drinks, breakfast, and French-inspired items like tartines, Lyonnaise salad, pavlovas, and toast with ricotta and caramelized honey. While the grand opening of the revamped museum happens in November, the bistro will start welcoming diners in mid-September.

1219 SW Park Ave

Portland has no shortage of pizzerias, but square-cut Chicago tavern-style is a relative rarity here. Windy City transplants and fans of the style’s thin, crunchy crust can find it at spots like Woodstock’s Bridge City Pizza and Saraveza in North Portland, or make the commute out to the Beaverton location of Breakside Brewery to grab a square slice at the Proof Pizza food cart. But Proof owners Brittany and Brennan Grosvenor—both from Chicago—will soon have a brick-and-mortar location on SE Morrison Street. The pair will start with late-night takeout and delivery options in September before they open their dining room and bar for full service later this winter.

932 SE Morrison St

From the group behind Hey Love and Dig A Pony, LaVerne’s will open in a historic, 116-year-old building in the Woodlawn area that was once home to the Oregon Public House. The team envisions LaVerne’s as a friendly neighborhood watering hole, mixing dive bar vibes with vintage charm. Find soda fountain seating, plush booths, a pool table, and a menu that includes rotisserie chicken, Frito pies, tamarind sweet tea whiskey, and spiked lemonades. Adjacent to the main bar is the Hall, a bar overflow area and event space, and upstairs is a 250-person dance hall for concerts and shows.

700 NE Dekum St

Those who managed to snag a reservation for chef Althea Grey Potter’s wildly popular spring pop-up Bar Nouveau have likely been counting down the days to the official opening. Landing in St. Johns down the street from Gracie’s Apizza—the pop-up’s former stomping (popping?) grounds—Bar Nouveau will be a full-service restaurant starring Grey Potter’s mélange of Pacific Northwest style and ingredients, rural French cuisine, and the New England hippie cooking of her upbringing. The Oui! Wine Bar alum will take cues from seasonal produce, with oft-shifting menus that might include winter cassoulets and spring carrot salads. That being said, her lovely gribiche-ified deviled eggs and silky chicken liver mousse—two of her favorite dishes—will stick around full-time. Grey Potter and her team will start out with dinner five nights a week, but plan on adding a happy hour and brunch once things get going.

7425 N Leavitt Ave

Rhinestone, from Bartender Trevor Thorpe (previously of Fireside and Beaverton’s Flora) and Chef Graham Chaney (Stammtisch’s executive chef for over a decade), started as a pop-up this last winter, hitting spots like Too Soon and Deadshot. Now, it has found a permanent home on the corner of SE 21st and Clinton, where the Houston Blacklight once poured slushies and flipped roti grilled cheese. Thorpe and Chaney will be carrying forward that bar’s sense of whimsical fun, but with a lot more rockabilly and “cowpunk” vibes. Chaney’s menu leans extra meaty: smoked chili beef crunch wraps, Flamin’ Hot Cheetos–crusted Spam on Hawaiian rolls, and fried baby back ribs that Thorpe describes as being “so good they’re dumb.” Thorpe’s drinks will be no less wild, but he plans on keeping the bar approachable—the sort of place you can visit for a buttered popcorn–washed old-fashioned or a Jell-O shot and PBR, he says.

2100 SE Clinton St

Beaverton’s constantly expanding restaurant and bar scenes are about to get a Gabriel Rucker–size boost. The James Beard Award–winning chef and restaurant owner will open his neo-Parisian bistro in the space formerly home to Beaverton Bakery. Back in March, Rucker announced that Canard would be getting a second suburban expansion, three years after it started quacking in Oregon City. Visitors can expect to see the Canard hits: oysters, steam burgers, œufs en mayonnaise, the duck stack. But the Beaverton arm will have its own additions, including a smoked s’mores icebox cake—a chilled dessert like a trifle, with layered cream and wafers.

12375 SW Broadway St, Beaverton

Portland’s already thriving Thai restaurant scene can’t seem to stop growing. First-time restaurant owners David Fiske and Kat Thirakomen lived in Thailand—where Thirakomen is from—for nearly a decade. The pair wanted to bring their favorite Thai dishes and flavors to Portland when they moved here a few years ago, so when the Daily Fuel vacated its Belmont shop earlier this year, they decided to do just that. Bangkok Belly will open with a menu of “skewers, salads, and spirits”—expect to find chicken satay, moo ping, a variety of yum salads, and a few curries, plus cocktails and beer in an eclectic and colorful counter-service dining room.

3342 SE Belmont St

Any new restaurant from the famed Akkapong “Earl” Ninsom—the man behind blockbusters like Eem, Langbaan, and Yaowarat—was bound to drum up excitement regardless of its location. But now, Portland’s reigning Thai food champion will begin something new on hallowed ground. Ninsom and his team are taking over the former Pok Pok space on SE Division Street to open OK Chicken, specializing in Northern Thai cuisine. Helmed by Chef Sam Smith (Yaowarat), OK Chicken will serve things like grilled or fried chicken, drinking snacks, and three types of khao soi—beef, chicken, and vegetarian. Eem beverage manager and co-owner Eric Nelson says the drink menu reflects the beverages he regularly enjoys when visiting the country, which means a plethora of alcohol-free options like salted plum slushies, limeades, and green tea with orange juice, all with the option for added spirits. Bottled beers and a wine list developed by sommelier Dana Frank of Langbaan round out the menu. Weekends will mean karaoke and a late-night fried chicken menu.

3226 SE Division St