This week, the brunch favorite Screen Door opens a second location in the Pearl District, Andina launches its new Peruvian street food spinoff Chicha for takeout and delivery only, and Quaintrelle makes a move to Southeast Portland. Plus, a new poutine cart has arrived, and New Zealand-style "real fruit" ice cream is on the way. Read on for all of that and more culinary updates. For more ideas, check out our food and drink guide.
NEW OPENINGS AND RETURNS
The upscale Peruvian spot Andina, which has been on hiatus since winter, reopens today with a brand-new menu and takeout-only concept called Chicha, led by the restaurant's new executive chef Alexander Diestra, who's previously spent time at Saucebox and Clarklewis. Named for a word that describes the colorful subculture of artists and musicians in Lima, Chicha's menu is inspired by Peruvian street food, with dishes like papa rellena (Peruvian-style croquettes), anticuchos (skewered meats), empanadas, bowls, and sanguches (Peruvian sandwiches).
Pickup or delivery
On the hunt for some satisfying comfort food? This new cart, which opened on May 1, is slinging the Quebec-born delight that is poutine, with creative combos like "Maui Wowie" (pineapple and Canadian bacon, Hawaiian pizza-style) and "South of the Border" (chopped carne adasa and jalapeños). You can customize your poutine with a choice of original or vegan, fries or tots, and curds or shredded vegan cheese.
The wildly popular Southern-inspired spot opened its highly anticipated second location in the Pearl District on Wednesday, according to a press release. The new location includes many of the original's greatest hits in addition to some new dishes, such as chicken-fried steak and praline riblets. There's also a full bar serving brunch, dinner, and happy hour daily.
Pickup, delivery, or outdoor seating
A neighborhood bar called Bellwether Bar is set to open in the former space of Caldera Public House in July. Former Olympic Provisions chef Alex Yoder will develop the menu, which will include a classic cheeseburger as well as plant-based options.
Irving Street Tapas
Cooperativa owners Sarah Schafer and Anna Caporael are opening a new internationally-inspired tapas concept called Irving Street Tapas in the former space of their restaurant Irving Street Kitchen, which closed at the beginning of the pandemic. An opening date has not yet been set, as the duo is still waiting on a liquor license, but the new enterprise should take off later this year.
The Alder location of Shalom Y'all has temporarily closed to make way for a more casual concept called Lil' Shalom, serving salads, sandwiches, bowls, and other simple fare. The new spot will open in early June.
Nico's Ice Cream
Nico Vergara, a former co-owner of the ice cream cart Zeds (which has moved to Austin) is opening his own cart serving New Zealand-style "real fruit" ice cream, which blends ice cream with—you guessed it—real fruit, resulting in a luscious texture akin to soft serve. The cart will open by June, but if you can't wait until then, half-pints of the ice cream will become available at places like Repùblica and Envi Adventures.
The tea business founded by the late tea entrepreneur Steven Dean Smith, which also has a tasting room in Southeast Portland, is planning to open its first cafe on May 29. Chef and forager Karl Holl, who developed a plant-based menu for the tasting room, will serve as executive chef, and designer Andee Hess will oversee the decor. Holl's menu incorporates tea into many of the dishes, such as a sandwich with jasmine tea-roasted beets and thumbprint cookies made with tea-infused jam.
OTHER FOOD NEWS
Quaintrelle is moving
The acclaimed seasonal Pacific Northwest restaurant Quaintrelle is moving out of its Mississippi location into the former space of Burrasca on Saturday. The new location will feature an indoor bar as well as a covered outdoor patio with lots of plants.
Berlu launches new pop-up on Fridays
Starting today, the Vietnamese walk-up bakery Berlu is launching a new pop-up serving bánh tráng nướng, a popular Vietnamese street food that consists of a charcoal-grilled rice cake loaded with toppings. From 5-7 pm on Fridays, you'll be able to grab two versions: eggs, Lan-Roc ground pork belly, and Oregon-caught bay shrimp, or a vegan variation with tofu, vegetables, and chili sauce. A rotation of other dishes will be in the mix, too.
POP-UPS AND EVENTS
Sip a trio of three wines and three fruity sangrias at the urban winery Hip Chicks Who Do Wine. Additional Spanish-inspired small plates are also available for purchase if you're feeling peckish.
Hip Chicks Do Wine, Saturday, 12-5 pm
COVID Relief for India Fundraiser Raffle
Veganizer director Waz Wu is organizing this raffle fundraiser with hundreds of dollars worth of prizes from sought-after local restaurants like Boxcar Pizza, Nightingale, Kate's Ice Cream, Mirisata, Mama Đút, and more—each package is worth a minimum of $150. Proceeds will benefit the increasingly dire COVID-19 crisis in India, which is facing a rise in rates and hospitalizations.
Online, through May 15
Ol' Bae Pop-Up
The plant-based pop-up Ol' Bae will transport you to a beachy summer day with their vegan boardwalk-inspired fare, including vegan "crab cakes" and fried "scallops," tempura-battered oyster mushroom "calamari," "crab" dip, lemonade, and fries.
Miami Nice, Monday, 1-4 pm
Naomi Pizza Kitchen
If you're nostalgic for memories of digging into a barbecue chicken pie at California Pizza Kitchen after a long day of shopping at your local mall, here's a pop-up for you: Celebrated chef Naomi Pomeroy of Ripe Cooperative is paying homage to the chain and its most famous specialty with a special collaboration at Pop Pizza, featuring free-range chicken breast, mozzarella, smoked Gouda, red onion, and barbecue-marinara sauce, plus Ripe Cooperative's house-made "Hidden Willamette Valley Ranch" on the side. Proceeds will support Portland Garment Factory, which was recently a victim of arson.
Pop Pizza, through May 21
Oregon Wine Month
Oregon Wine Month will offer a month of safe and socially distanced programming celebrating Oregon-grown vino, including self-guided tours, educational seminars, talks, tastings, and more programming.
Various locations, through May 31
The Italian market has introduced a new spring pizza special made with farm-fresh asparagus, parmesan, lightly caramelized onion, and Tails and Trotters citrus salami.
South x Northwest
The plant-based, Southern-inspired comfort food spot has brought back its Nashville hot chik'n sandwich this week.
Pickup, delivery, or outdoor seating