This month in Portland business news, a long-standing northwest brewpub reopens in refurbished digs; a shuttered vintage shop with a bar goes full bar; a pub that funnels all of its profits to local nonprofits debuts; a sandwich shop that delivers breads, meats and cheeses till 2:30 a.m. springs up in Portland's inner southeast; and Pok Pok's Andy Ricker claims yet another corner of SE Division Street. Plus, if you're in the market for a vintage x-ray machine, a new business in NW Portland has what you're looking for.
Old Salt Marketplace
Concordia, 42nd Avenue
Grain & Gristle's Ben Meyer, Alex Ganum and Marcus Hoover have teamed up with prominent Portland butcher Tray Satterfield to open an ambitious everything-but-the-kitchen-sink food and drink spot. Old Salt is one part deli and market, one part supper club (and bar), one part bakery (Miss Zumstein's Cakes & Desserts), one part commissary kitchen, and one part cooking school (Good Keuken). Once you've caught your breath, keep in mind that Old Salt is also the only whole animal butcher shop in the city, and the staff, in both the deli and supper club, makes everything from scratch—even the bread. If that weren't enough, Old Salt has collaborated with other food and beverage luminaries: Chef Timothy Wastell, formerly of DOC and Firehouse, heads up the kitchen; Kyle Lovell, formerly of Yakuza, manages the front of the house; former Grain & Gristle barman Mike Stassek dreamt up the craft cocktail menu; and Ganum, of Upright Brewing, curates the tap list. The supper club and bar is open from 5 p.m. to midnight, while the deli serves soup, sandwiches, specials and sides from 11 a.m. to 4 p.m. In a rush to get home? The deli has a nightly grab-and-go dinner menu (5 to 7 p.m.) that entitles you, and the rest of your family, to one protein, one bread and two sides each.
Old Salt Marketplace, 5027 NE 42nd Ave., 503.975.2565
Oregon Public House
Woodlawn, Woodlawn Triangle
Not many pubs have a board of directors (who also all happen to be avid home brewers), but then again, not many pubs transfer their profits directly to the nonprofits of your choice. Oregon Public House Board President Ryan Saari says his board's vision to open a neighborhood pub that does good was a long time in the making (the last four years have been spent raising funds, building out the space and designing its menu), but it's all finally come together with the help of donors and neighborhood volunteers, who contributed labor and time to spruce up the now 2,000-square-foot, 75-seat pub and its second-story, 5,500-square-foot special events ballroom. So, how does it work? Belly up and order a glass of wine or a pint of Oregon craft beer and settle in with a burger, plate of fish and chips or dish of pasta. As you order, you're also presented with a donor's menu, which allows you to determine which of eight local nonprofits (like Habitat for Humanity, the Black United Fund, Friends of Trees, or charities catering to the needs of vulnerable, at-risk and marginalized children) will benefit from the profits of your meal.
Oregon Public House, 700 NE Dekum St., 503.828.0884
South Texan Tammy Holbrecht knows restaurants—she's run them and has worked every position in both the front and back of the house. Pasta Allegro is her first business. It's also a first for Portland. Lots of restaurants have menus with at least one pasta option, but Pasta Allegro offers eight fresh pasta options (including one that's gluten-free), six from-scratch sauces, and à la carte toppings. That means you get to choose what you're in the mood for. The kitchen also has a wood-fired oven for baking personal, build-it-yourself pies and calzones, and offers a healthy dose of starters, salads, antipasti and desserts. Wine, of course, is served, as are a couple of draft beers and signature seasonal cocktails, like Limoncello lemonade. The lunch and dinner spot seats 75 (90 if you count the seats outside) and is open late on Fridays and Saturdays. Parking, Holbrecht says, may seem hard to find, but the spot's located next to a public lot and even has its own lot behind the building.
Pasta Allegro, 3500 NE Martin Luther King Jr. Blvd., 503.719.7457
Lots of brewpubs and bottle shops offer growlers to go, but few in Portland offer growlers that stay fresh months after they've been poured. At John Plutshack, Jodie Ayura and Jason Monge's bottle shop and taproom, beer-tenders use the state-of-the-art Pegas CraftTap, a pouring system that works by adding carbon dioxide to growlers both before and after the foam-free beer's been poured and the growler's been sealed. Like other growlered beers, the beers poured at Tin Bucket have short shelf lives once they're unsealed, but, Monge says, the 40 craft beers (and ciders) they pour using the Pegas tap can last for as long as a year, as long as they remain sealed. That means you can buy a growler of something rare or seasonal and gift to a friend for his or her birthday months later. There's no kitchen at the 30-seat spot but outside food's allowed inside, and Monge suggests dialing the neighboring Oro di Napoli whose servers will deliver pizza pies to your table.
Tin Bucket, 3520 N Williams Ave., 503.477.7689
Devil's Dill Sandwiches
Chris Serena and Gavin Duffy first met while enrolled in a master's program for musical composition. A couple of years ago, Serena found himself in Portland. A year after that, so did Duffy. And while they still compose pieces and songs, the two are now practicing the art of sandwich making. Devil's Dill—the name's an inside joke for Mitch Hedberg fans—serves sides, sodas and nearly 10 sandwiches (braised beef, house-roasted turkey, pulled pork) on 8-inch Fleur de Lis ciabatta rolls that are topped with fresh fixings and spread with your choice of six housemade aiolis. The grab-and-go space may not be open to feed your lunchtime sandwich fix—it opens at 5 p.m.—but it will feed your late-night fix, staying open until 3 a.m. Even better, Devil's Dill offers free delivery until 2:30 a.m., as long as you live within its two-mile radius.
Devil's Dill Sandwiches, 1711 SE Hawthorne Blvd., 503.236.8067
In the midst of opening his third New York City Pok Pok location (Brooklyn's soon-to-be Whiskey Soda Lounge), chef and traveler Andy Ricker has opened the doors to his fourth Portland spot and his third on SE Division Street. Unlike Pok Pok and its two satellites, Sen Yai is a breakfast, lunch and dinner spot where the focus is primarily on Thai-inspired noodles. Often, Ricker says, noodles shops in Asia serve only one type of noodle. Sen Yai, however, "pack[s] a bunch of those iconic noodle dishes onto one menu" that is designed to accommodate carnivores, vegetarians, vegans, those bound to gluten-free diets and, yes, drinkers too—Sen Yai serves wine, beer and liquor. Ricker says that guests shouldn't expect something "mind-bending," but rather, they should be prepared for food that is as well executed as it is comforting to eat. Morning eaters will want to try the jok (rice porridge in a pork bone broth), while lunchers and dinnertime diners will have the option to choose from more than a dozen soup and stir-fried noodle dishes, like Sen Yai's boat noodles (rice noodles, stewed beef, poached beef, meatballs, bean sprouts, and dried chilies in a dark, rich broth). The space seats 50 inside, with room outside for another 60.
Sen Yai, 3384 SE Division St., 503.236.3573
Northwest District, Slabtown
Northwest’s New Old Lompoc Brewery, one of Portland's earliest brewpubs may be gone (it closed in 2012 to make room for a new condo complex), but the new 70-seat Lompoc Tavern is here, and it’s landed in the exact same spot as the old one—tucked on the complex's ground floor. Lompoc loyalists can expect familiar lagers, ales and rotating IPAs, as well resurrected pub fare like the brewer's mac and cheese (red ale, bratwurst, red onion and stoneground mustard) and Fool’s Golden Ale-battered mahi-mahi fish and chips. And while the pub's spacious patio is gone for good, those nostalgic for the old brewpub will feel a little more at home once they realize that much of the interior of the former space was salvaged and put to use inside the new tavern.
Lompoc Tavern, 1620 NW 23rd Ave., 503.894.9374
Don Sayrizi is a former Army airplane and helicopter pilot who finished his professional career as an airport planner at LAX. His wife, Diane, was a teacher. Both are now retired,but rather than rest on their laurels, the Sayrizis moved to Portland and decided to share the bounty of the strange and wondrous things they've collected over the past 30 years. A visit to their new, off-the-beaten-path shop seems more like a trip to a museum of American curiosities—the kind of place that would give a set designer tingles. Think old scientific equipment like large, bulky x-ray machines, antique film studio equipment, and vintage signs from the early- and mid-20th century. The shop is open Friday through Sunday, by appointment or, if you're lucky, by chance.
Slik Stuf, 1603 NW 14th Ave., 503.776.0701
Addy's Sandwich Bar
Beginning in 2009, Addy Bittner started selling homemade sandwiches made with locally sourced ingredients and meats roasted on-site from her downtown food cart to Portland's lunchtime crowds. Now, she's brought those sandwiches indoors, closing her cart to take up shop in a 12-seat breakfast and lunch spot. In addition to a long menu of familiar sandwich options, you can now find daily breakfast sandwiches, freshly squeezed fruit juices, smoothies, parfaits, salads, and glasses of wine as well as bottles of cider and beer. And while 12 seats may seem too few, capacity during the warmer months more than doubles as there's sidewalk seating for another 16.
Addy's Sandwich Bar, 911 SW 10th Ave., 503.267.0994
Leslie Palmer says she and her husband, Gary Kneski, think the best restaurants are the ones where the owners are not only active, but accessible and present too. That's what's made their south waterfront wine bar, Thirst, such a destination. Now, they're turning their attention to a 120-seat lunch and dinner space across from the Keller Auditorium. The food menu (duck confit, housemade pastas and house-ground sirloin burgers), designed and executed by former Screen Door chef Rick Widmayer, caters to the gluten-free crowd—about 80 percent of the dishes on the menu lack wheat. In addition, the produce is locally sourced, all meat is butchered in-house, and the bar consists of locally distilled spirits and three rotating Oregon craft taps. Plus, you can take home growlers, filled with beer or wine because Bistro Marquee also serves tap reds and whites.
Bistro Marquee, 200 SW Market St., 503.208.2889
Sand Bar at Fish Grotto
Downtown, West End
The Fish Grotto has been serving Portlanders since 1891, making it the city's second-oldest dining establishment (after Huber’s). To go with executive chef and manager Melissa Downs' seafood-centric menu, the Grotto's now opened a 30-seat rum bar where you can snack on nachos and fondue, eat lamb burgers, hamburgers and po' boys, and enjoy bowls of clam chowder with fried fish tacos. And because the Sand Bar is a rum bar, expect rum flights and rummy takes on classic cocktails, like rum-based martinis and Manhattans, as well as one called the Corn & Oil (Cruzan Black Strap rum and falernum), which is purportedly the favorite of Keith Richards. Downs also says the menu lists as many as 25 local vodkas, whiskeys and gins, plus locally distilled rum, some of which has been barrel aged in charred oak casks.
Sand Bar at Fish Grotto, 1035 SW Stark St., 503.226.4171
The Lost & Found
Amai Hart and many of her friends used to shop and snack at the now-shuttered cafe-thrift shop The Palace of Industry. So when the space became available, Hart, along with friend and partner Leah Ericson, jumped at the opportunity to fulfill their dream of running a bar. Gone are the sofas, trunks and vintage dresses that took up most of the former shop's space. Instead, there’s now seating for nearly 50 patrons—a number that jumps to almost 90 if you consider the seats available on the spot's much expanded patio. The food menu is as simple as it gets (chips, salsa and a half-dozen quesadilla varieties), but the full bar features specialty cocktails named after comedic characters, including a quartet of drinks in honor of all four Golden Girls.
The Lost & Found, 5426 N Gay Ave., 503.477.7313