This week, the beloved gay club CC Slaughters says farewell after a 39-year run. In happier news, a new brewery comes to town, the smash-hit Hawaiian food cart GrindWitTryz is opening a brick-and-mortar restaurant, and the team behind the celebrated Han Oak is opening another restaurant called Toki next month. Read on for details on all that and more essential updates. For more ideas, check out our list of places to drink fresh hop beer, our list of places to find pumpkin food and drink specials, our takeout and delivery directory, and our outdoor dining directory.
NEW OPENINGS AND RETURNS
Hammer & Stitch Brewing Co.
Veteran brewer Ben Dobler, who spent over 25 years at Widmer Brothers Brewing and has worked as a brewmaster at Laurelwood Brewing and Mt. Tabor Brewing, will open this highly anticipated brewery on Saturday, October 10. For the opening, the taproom will feature five beers brewed in-house, as well as a menu of elevated pub grub.
According to a press release, the James Beard Award-winning chef Greg Higgins re-opened his eponymous farm-to-table restaurant on Wednesday, October 7, after temporarily closing it for seven months. The restaurant has taken several measures to maximize safety, including adjusted tables and seating plans, plexiglass partitions, and HEPA filter air purifiers with UV light sanitizers. Before reopening, the restaurant made ends meet through the shutdown with "Piggins," a parkside patio pop-up on the Oregon Historical Society plaza at the corner of Southwest Park Avenue and Southwest Madison Street, which will remain open. Higgins is also accepting a limited number of reservations for Thanksgiving and will be offering "Thanksgiving Feast Boxes" for pickup.
A new winery, restaurant, and vineyard will open in the west hills of Portland next year. The project is a collaboration between winemaker Matt Vuylsteke of 51 Weeks and Werner Nistler, the founder of the retirement community chain Touchmark, and is slated to open in spring 2021.
Here's something to look forward to: The buzz-worthy Hawaiian food cart, which opened in September 2019 and which has quickly gained an ardent following for its Oahu-style cuisine, is opening a brick-and-mortar restaurant in the former space of the recently closed Bunk Alberta. The spot is slated to open in mid-November for dine-in and takeout, and will offer live kanikapila (a style of impromptu Hawaiian music). The restaurant's menu will feature popular specials from the cart, such as Hawaiian nachos, as well as tropical drinks like mai tai, lava flows, and "jungle juice."
Peter Cho and Sun Young Park, the team behind the acclaimed Han Oak, will open a new restaurant called Toki next month in the former location of Tasty N Alder, focusing on Korean favorites and more creative, experimental dishes. Details are still up in the air, but potential menu items could include an updated version of dolsot bibimbap, kimbap, pre-marinated meats, and even house-made instant noodles. After Toki opens, Han Oak will close temporarily while Cho and Park consider their next moves.
This local chain, which was previously known as Townshend's Tea before pivoting to focus primarily on kombucha, is closing its tea shops permanently. The company's Division and Mississippi locations are already closed, and the Eugene and Alberta locations will follow on October 18, as well as the Bend location on October 31. According to Eater, owner Matt Thomas says the stores were a challenge to run due to rising costs before COVID-19 and that the pandemic worsened the situation. Going forward, the company will continue to focus on its kombucha products exclusively, at least for the foreseeable future, and its remaining tea inventory will be on sale for the rest of October, so fans can snap up their favorites before they're gone.
Sadly, Portland's premier gay club/bar will close on October 11 after 39 years of business. A social media post from the company states, "Unfortunately 2020 has been very hard on small businesses everywhere and we are no exception to the hard times we all are experiencing. We hope we can open our doors again to you (our family) sometime in the future, but until then, please be safe, practice social distancing, and take care."
The innovative fine dining restaurant has closed permanently. Co-owner Joel Stocks told Eater that the restaurant's model (an intimate setting with tasting menus and no outdoor seating), coupled with a lack of traffic from out-of-town visitors, contributed to the closure.
The hotel Kex, a spinoff of a hostel in Reykjavik of the same name, will close, along with its rooftop bar Lady of the Mountain and its Icelandic-themed restaurant Dóttir, for the rest of the year. The owners hope to reopen in March 2021 with new layouts and indoor dining.
A Portlander launches "Tear Gas Ted's Hot Sauce"
Farm Spirit cook August Winningham has launched a jalapeño-tomatillo-garlic hot sauce called "Tear Gas Ted's Hot Sauce." The name is a dig at the hypocrisy of Ted Wheeler, who was seen being tear-gassed by federal agents on camera—Winningham told WW, "I just figured that [would] be a nice little way to bring awareness to the fact that Ted Wheeler is responsible for the way his police force has been acting." You can get your very own bottle by donating at least $10 to Don't Shoot PDX and showing your receipt at Fermenter. So far, the sauce has raised over $2000.
POP-UPS & EVENTS
Dine the Couve
All month long, you can take advantage of super-cheap "3 for $25" specials from participating Vancouver restaurants. Some restaurants will be offering takeout options in addition to dine-in.
Vancouver, through October 31
Bratwurst & Bier
Drink some sudsy steins of craft beer from Three Mugs alongside hearty brats from the Altengartz German Sausage Food Truck.
Three Mugs Brewing Company, Fridays through October 30
Depressed Cake Shop
In celebration of World Mental Health Day, pick up cakes and other sweets decorated in gloomy gray to represent depression, with a hint of color to symbolize hope.
Opal 28, Saturday
This longtime neighborhood breakfast and lunch spot is now offering a dinner service from 4-8 pm, Tuesday-Saturday, according to a press release. The new menu includes Southern fried chicken, bacon-wrapped meatloaf, ribeye steak, onion rings, smoked salmon dip, calamari, and more. The spot will continue to serve breakfast all day long and has also installed iWave air purifiers as a precaution against COVID-19.
Dine-in or curbside pickup
For October, this food cart serving brunch and burgers on the Portland State University campus has revealed a new "Up To No Gouda" grilled cheese, with Gouda, bacon, and house-made organic fig onion jam.
Grain & Gristle
This farm-to-table tavern has added several new specials, including a new pulled pork sandwich with root vegetable slaw on a potato bun, churros with decadent drinking chocolate for dipping, and a warm pumpkin spice cake served with sour cream brown butter ice cream.
Pickup or delivery
This recently opened vegan Sri Lankan restaurant has introduced their plant-based take on the classic beef roll, stuffed with ground Impossible meat substitute. They've also brought back deviled pineapple, a popular dish from their pop-up days consisting of stir-fried pineapple chunks with crushed red chilies, onions, mustard seeds, and roasted spices.
Pickup or delivery
With all that's going on right now, could you use a salty, limey margarita? According to a press release, the Mexican comfort food spot has introduced their "Hellarita," made with Pueblo Viejo 100% Agave tequila, lime juice, lemon juice, orange juice, triple sec, and simple syrup. It's available exclusively at the restaurant's recently opened SE Division location, frozen or on the rocks in lime, mango or strawberry.
Pickup or delivery
According to a press release, the irreverent doughnut stalwart is reprising its seasonal Cannolo product line, which launched last year with three flavors: Pumpkin Cream Cheese Cannolo, Peppermint Cream Cheese Cannolo and Cherry Bomb Cannolo. The new flavors will be available through December 27. The shop also has two other seasonal flavors: Dashing Pumpkin, a cake doughnut with pumpkin spice, cream cheese frosting, and sprinkles, and Apple Crumble, a raised yeast doughnut with chunky apple jelly, caramel frosting, and crushed gingersnaps. A portion of proceeds from every Apple Crumble sold will go to the Jack and Jill Foundation.
Pickup, in-person, or delivery