Eat Beat’s News to Chew
Top food news stories from around Portland, including the debut of East Burnside’s Tabor Tavern, the opening of Sugar Cube at Lardo, and extended late-night menus at Barwares and Riffle NW.
East Burnside: Former Lompoc Brewing beermasters Ken “Zig” Naffziger and Bryan Keilty’s Tabor Tavern has opened its doors in the space most recently occupied by Bangkok Restaurant. The 65-seat eatery offers a full menu, complete with classic bar snacks, soups and salads, sandwiches and burgers, entrees, as well as kids’ and happy hour specials. The tavern is now open Monday through Thursday from 11 am to midnight; Friday and Saturday from 11 am to 1 am; and Sundays from 10 am to 11 pm. 5325 East Burnside St.
NE Fremont: Barwares chef Johnna Ware is now offering daily-changing late-night food specials from 10 pm to 2 am, including $1 chicken lollipops on Tuesdays, $1 oysters on Wednesdays, $1 off all beer on Thursdays, and $4 half lemongrass pork sandwiches on Sundays. Monday is still Service Industry Night, where food and drink industry insiders receive 10% off their entire check. 4605 NE Fremont Street
SE Hawthorne: Rockstar Portland pastry chef Kir Jensen’s dessert cart Sugar Cube will open in the new Lardo parking lot on Friday, July 20th. In addition to her own decadent and cheeky desserts, Jensen will also serve Salt & Straw ice cream for a perfectly Portland complement to Lardo’s pork-powered menu. 1212 SE Hawhorne Blvd
SE Hawthorne: NYC’s famed Murray’s Cheese shop is continuing its expansion into Portland-area Fred Meyer locations. The artisan cheese counter can now be found at the Hawthorne Fred Meyer, with the Hollywood location set to debut later this month. The first Portland outpost of Murray’s Cheese debuted at the Burlingame Fred Meyer earlier this year. 3805 Southeast Hawthorne Boulevard
NW 13th: New Pearl District seafood restaurant Riffle NW is expanding its late-night menu (available 10:30 to midnight) to include a full 14 dishes, like albacore paillard, the Riffle Burger, seared scallops, a $6 cheddar and bacon grilled cheese, and chef Ken Norris’s signature beet cured salmon carpaccio for just $4. 333 NW 13th Avenue
Food Code News: Kitchen hands rejoice! In response to an outcry of opposition from restaurant workers around the state, the Oregon Health Authority has announced that the new Food Code will go forward without requiring rubber gloves for all prepared food contact.
Paste Magazine: Rogue Brewing’s Voodoo Doughnut Bacon Maple Ale got the profile treatment this week over on Paste magazine’s website. According to the article, the beer features "a lovely smokiness all the way through thanks to malts smoked in beechwood, cherrywood and hickory, along with the applewood smoked bacon…That the beer pays homage to Portland’s legendary doughnut shop is laudable, as are the startlingly pink bottle and pig-themed label design. But this is more a curiosity than a revelation—a novelty to bring to your next pig roast or pour with a big ol’ plate of Texas brisket."
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