Food News

This Week In Portland Food News: Baon Kainan Opens, Sushi Ichiban Is Back, and Milk Bar Comes to Portland Via Ghost Kitchen

August 6, 2021 Edition
August 5, 2021
The cart Baon Kainan, opening this weekend, mixes traditional Filipino cooking with influences from American fast food, resulting in dishes like kare-kare fries. (Baon Kainan)

In this week's batch of food news, the Filipino cart Baon Kainan opens this weekend, Ava Gene's launches a new pizzeria called Cicoria, and you can once again enjoy sushi delivered via toy train at Sushi Ichiban. Plus, the stall Hapa Pizza is planning a food truck, Matt's BBQ is expanding to Beaverton, and a ghost kitchen is bringing Christina Tosi's famed Milk Bar treats to Portland. Read on for that and more culinary tidbits. For more ideas for what to eat and drink this weekend, check out our food and drink guide.

NEW OPENINGS AND RETURNS

Baon Kainan
Married couple Ethan and Geri Leung, the team behind the Filipino pop-up Baon Kainan, will open a cart at Metalwood Salvage on Saturday. The Leungs previously hosted pop-ups at the Seattle restaurant Ben Paris (where Ethan worked as a sous chef) and at Matta. The spot's tagline is "not your tita's cooking," which reflects Ethan and Geri's experiences as Filipino-Americans growing up predominantly in the United States. The menu melds traditional Filipino cooking with influences from American fast food and snacks as well as the cuisines of personally significant places like Italy, South Carolina, and Hawaii.
Cully
Pickup

Boss Rambler Beer Club
The Bend-based brewery Boss Rambler Beer Club is hosting its official kickoff party for a new month-long pop-up residency inside the event space Function today. The pop-up will feature a rotating tap list and selection of to-go beers, as well as an upcoming collaboration with the brewery Harland Brewing Co. (which will also make an appearance on the draft list).
Alphabet District
Pickup, dine-in

Cicoria 
The restaurant group Submarine Hospitality opened this new pizzeria next door to its restaurant Ava Gene's on Wednesday, serving party-cut pizza, appetizers, seasonal salads, and desserts like gelato, sorbetto, and tiramisu. Pie options range from clam pie to classic margherita to "pepperoni and friends" (pepperoni, fennel sausage, black olives, housemade mozzarella, and red sauce).
Richmond
Pickup, delivery, dine-in

Obon Shokudo
The vegan Japanese food hall stand Obon opened a full-fledged brick-and-mortar restaurant in the former space of Kachinka on SE Grand Avenue on July 23. The spot serves house-made udon, Japanese curries, kenchinjiru miso vegetable stew, agemono (deep-fried foods), and boozy drinks.
Southeast
Pickup, dine-in

Sushi Ichiban
One of Portland's most unique dining experiences is now back on the menu. The beloved sushi parlor Sushi Ichiban, which is known for conveying its sushi to customers via toy train, reopened for dine-in on August 1. Last fall, Portland Mercury contributor Suzette Smith praised the restaurant in her Takeout Club column, writing, "A mere $15 gets you more rolls than you'd expect, and those rolls are prepared with care by a staff that has that elusive X-factor of seeming to like and take pride in where they work."
Old Town Chinatown
Pickup, delivery, dine-in

FUTURE OPENINGS

Foreland Beer
Former Von Ebert Brewing brewer Sean Burke, who opened the brewery Foreland Beer in McMinnville last winter, plans to open a taproom in the former space of Rocking Frog Cafe sometime later this year. There won't be a kitchen, but according to New School Beer + Cider, the neighboring lot may become a new food truck pod.
Buckman

Hapa Pizza
The Beaverton Farmers Market stall Hapa Pizza, known for its Neapolitan pizza topped with ingredients like pho-braised brisket or Vietnamese barbecue pork, will open a food truck in spring 2021. In addition to pizza, the truck may also serve dishes like papaya salads and poké.
Traveling

The Hungry Hero
Baker Alex Wilson, who runs the Sherwood bakery The Hungry Hero and recently won Netflix's baking competition Sugar Rush: Christmas, plans to open an outpost in the Pearl District in collaboration with Broobee Cafe in mid-September.
Pearl District

Matt's BBQ
Matt Vicedomini's ever-popular Texas-style barbecue cart will open a second location at Breakside Brewery's Beaverton beer garden, currently slated to launch this fall. It'll be in good company once it does: The upcoming pod will also host carts from Farmer & the Beast, Let's Roll, and Afuri, as well as a German sausage and pretzel cart from the team behind Please Louise.
Beaverton

Morchella
Chef Cameron Lee Dunlap will launch a restaurant called Morchella, focused on foraged and wild foods, in the former Verdigris space in late September.
Sabin

CLOSURES

Communion Bakehouse
This Sellwood-Moreland restaurant and bakery from pastry chefs Katharine Zacher and Ryan Osler announced in an Instagram post this week that it will not reopen, citing lack of morale and the impact of the pandemic as factors contributing to the decision to close. A gluten-free, soy-free, and sugar-free restaurant called Bastion is set to take over the space.
Sellwood-Moreland

Tiffin Asha
Eater Portland reports that this South Indian restaurant has posted an advertisement for its NE Killingsworth space and that it's unclear whether it will return in any other form. In May, the restaurant wrote in an Instagram post, "Today is our 8 year anniversary, and the time has come for us to announce that the Tiffin Asha you have come to know will no longer be, and we will be beginning a new chapter with our business."
Vernon

OTHER FOOD NEWS

Milk Bar comes to Portland via ghost kitchen
You'll soon be able to purchase famed pastry chef Christina Tosi's nostalgic baked goods in Portland: The ghost kitchen company Reef is bringing Tosi's signature treats, like milk bar pie and birthday cakes, to the city. Last year, the company attempted to bring David Chang's fried chicken sandwich chain Fuku to Portland in the midst of the pandemic, a plan that was canceled after widespread criticism from locals.

POP-UPS AND EVENTS

Turo-Turo BBQ Pop-Up
This barbecue will have a variety of offerings, including pancit, halo-halo, and ensaymadas, from local Filipinx vendors like AllieG's Pastries and Kumare PDX, plus non-food wares from makers like Mystic Chili and Tribally PDX.
The Side Yard Farm & Kitchen, Friday, 5-9 pm

My People's Market
Browse stalls from over 75 different BIPOC vendors and take in live entertainment from local artists and performers.
North Park Blocks, Friday-Sunday

HeyDay Rice Flour Waffles Pop-Up
Along with its popular rice flour doughnuts in flavors like chocolate haupia pie, baked ube, and white chocolate matcha, the pop-up HeyDay will feature rice flour waffles (that just so happen to be gluten-free).
Jacqueline, Saturday, 8 am-10 pm

Confronting the Storm Cake Sale at Deadstock
Help fund counselor Denise Williams' free therapy practice for those in need by purchasing one of her delicious butterscotch cakes at this monthly pop-up. (Denise is also the mother of Deadstock owner Ian Williams and bakes cakes for the coffee shop.)
Deadstock Coffee, Saturday, 10 am-1 pm

Community Chef Dinner Series: Flavors of Jamaica
The second event in the Community Chef Dinner Series will feature Jeniffer Kirton-Bernard, who will share her knowledge, culture, and stories through dishes from Jamaica. Each dinner pack serves two people and includes cocktails from Tito's Handmade Vodka, baked treats from Bella's Italian Bakery & Market, and additional gourmet food items for your own cooking adventures. 
Zenger Farm, Saturday, 12-3 pm

Tails & Claws Pop-Up
Sisters Gourmet Deli will sling Maine- and Connecticut-style lobster rolls, lobster platters, and drink options.
Sisters Gourmet Deli, Sunday, 11 am-5 pm

SPECIALS

Cloud City Ice Cream
The local ice cream parlor's new seasonal flavor, toasted marshmallow, incorporates toasted mini marshmallows into a whipped marshmallow base.
Woodstock
Pickup, delivery


Kate's Ice Cream
For August, the popular vegan ice cream purveyor is offering a blackberry basil flavor, featuring a coconut milk base steeped in fresh purple basil from Stoneboat Farm and blackberries from Groundwork Organics.
Kerns
Pickup