Food & Drink

11 Pop-Up Residencies to Try in Portland Right Now

Plant Based Papi, Stevens Italiano, and More
August 17, 2021
Grab Hawaiian plate lunches, poke bowls, and P.O.G. slushies at Sugarpine Drive-In's food truck pop-up Da Pine Grinds. (Da Pine Grinds)

If the number of pop-ups launched since the pandemic began is anything to go by, many food businesses are opting for models that are more flexible and affordable than the traditional brick-and-mortar. And now, many of those pop-ups are finding long-term homes inside other restaurants, so you don't even have to wait for a flash event to enjoy their specialties. (No more FOMO from missing out on a limited-time menu!) We've compiled a list of these pop-up residencies here, from vegan comfort food at Plant Based Papi to red-sauce Italian fare at Stevens Italiano. For more ideas, check out our food and drink guide


Allie G's Pastries
The Filipinx-inspired pop-up Allie G’s Pastries, run by Alexandria Guevarra, has launched a residency at Derby's back patio. The menu is available from Thursday-Saturday starting at 4:30 pm and will focus on savory, comforting specialties like adobo chicken pot pies, braised pork asado buns, kaldereta empanadas, pancit, and lumpia.
Kenton
Pickup, dine-in

 
 
 
 
 
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A post shared by Alexandria (Allie) Guevarra (@alliegspastries)


Boss Rambler Beer Club
The Bend-based brewery Boss Rambler Beer Club is running a month-long pop-up residency inside the event space Function, with a rotating tap list and selection of to-go beers. This Saturday, the space is throwing a release party to unveil its River Dayze Remix, a collaboration with the brewery Harland Beer (which is also featured on the draft list).
Nob Hill
Pickup, dine-in

 
 
 
 
 
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A post shared by Function (@function_pdx)


Da Pine Grinds
In April, Sugarpine Drive-In launched a new spinoff pop-up food truck called Da Pine, which will serve up a rotation of different cuisines right in the same parking lot. The first concept is Da Pine Grinds, with Hawaiian-style poke bowls, plate lunches, and mac salad from owner Ryan Domingo's brother Darrin Domingo, inspired by his Hawaiian heritage. Make sure to grab one of their frosty P.O.G. (passion orange guava) slushies—on Thursdays and Fridays, you can even get them as a float topped with vanilla bean or vegan coconut soft serve from Sugarpine and a sprinkle of toasted coconut flakes and basil seeds.
Troutdale
Pickup

 
 
 
 
 
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A post shared by Da Pine Grinds (@dapinegrinds)


Estes
Chef Patrick McKee, who previously worked as the executive chef at Perlot and worked for a decade under famed chef Vitaly Paley at Paley's Place, runs this Italian pop-up inside Dame. Named after McKee's mother, the pop-up takes its inspiration from the homestyle family dinners McKee ate growing up, with dishes like handmade squid ink cappelletti, rabbit cavatelli, and a signature burger (beef, Calabrian chili aioli, an egg, bacon, fried onions, shaved foie gras, and frisée on a Dos Hermanos Bakery bun).
Concordia
Pickup, dine-in

 
 
 
 
 
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A post shared by Estes Pasta & Market (@estespdx)


Little Chestnut Man
You'll find this pop-up slinging fried chicken sandwiches, curly fries, and more each Wednesday at the acclaimed pasta parlor Gumba. The menu is also available on Postmates from 9:30 until midnight on Fridays and Saturdays, for when late-night cravings strike.
Vernon
Pickup, delivery

 
 
 
 
 
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A post shared by Gumba LLC (@little_chestnut_man)


Muse Cheesecakes
At this pop-up shop inside Shine Distillery, artist Kiana Lee infuses her vegan cheesecakes with a painterly flair, adding squiggles of color, edible flowers, and other eye-catching adornments.
Boise
Pickup, delivery

 
 
 
 
 
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A post shared by MUSE CHEESECAKES (@muse_cheesecakes)


Plant Based Papi
Jewan Manuel's vegan comfort food pop-up-turned-restaurant is taking a break for renovations, but in the meantime, you can find his signature dishes, like jackfruit fried "chicken," creamy cashew cheese pasta, and burgers, at two other places in town. First, on June 29, the pop-up launched a three-month summer residency at the self-proclaimed "Michelin star dive bar" Bit House Collective. Manuel also took over the kitchen at the nightclub Fortune when it reopened in the former Jackknife space inside the Sentinel Hotel last month.
Buckman, Downtown
Pickup, dine-in

 
 
 
 
 
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A post shared by PLANT BASED PAPI (@itsplantbasedpapi)


Prey + Tell
Chef Diane Lam's trendy Cambodian fried chicken concept Prey + Tell took over the kitchen at Psychic in February. You can choose from four different rice packs wrapped in banana leaves to complement your fried chicken, including plain rice, "street rice" (jasmine rice with crushed seasoned ramen), "gooey rice" (jasmine rice with butter and Parmesan), and even "cutie rice" (jasmine rice with edible seaweed glitter).
Mississippi
Pickup, delivery, dine-in

 
 
 
 
 
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A post shared by Prey + Tell (@preyandtell)


Stevens Italiano
Beloved Southeast Portland bar Dig A Pony reopened its doors in July and now features a new menu of comforting red-sauce Italian fare provided by Stevens Italiano, the pandemic pop-up project started by Burger Stevens owner Don Salamone. Salamone's menu includes chicken parm and eggplant parm hero sandwiches, Italian sausage smash burgers, a classic beef burger, gnocchi alla vodka, fries, a house salad, fried calamari, charred broccoli, garlic bread, and tiramisu. Stevens Italiano is also planning to open a full-fledged brick-and-mortar in Beaverton in spring 2022.
Southeast
Pickup

 
 
 
 
 
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Street Disco
This "urban gaucho grilling" pop-up is slinging fire-cooked fare every Friday and Saturday at 5 & Dime. This week, they dropped a new menu focused on charcoal-grilled pollo asado (chicken) and pulpo asado (octopus), as well as tomato and peach salad, "street corn" ribs, grilled potatoes, roasted peppers, tomato toast, house-made pickled vegetables, and sauces like chimichurri and aji amarillo aioli. Save room for some Basque cheesecake served with grilled seasonal fruit for dessert.
Foster-Powell
Dine-in

 
 
 
 
 
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Zuckercreme
This whimsical monthly themed bakery cafe and retail space pops up at Küchenhaus. For August, the pop-up is focusing on gussied-up vegan and gluten-free versions of nostalgic fair food favorites in collaboration with Honey Butter Country Fare. The menu includes items like fried Vtopian mozzarella curds with Newk's spicy chipotle ranch, lemon granita, Frito pie, house-marinated tofu corn dogs with whipped honey mustard butter, a "Stumptown sundae" with funnel cake, Ramblin' Rose vanilla ice cream, olallieberries, vegan honey, and a Darth Baker cookie. Reservations are required.
Brooklyn
Dine-in

 
 
 
 
 
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A post shared by zuckercreme ☻ (@zuckercreme)