Eat Beat's News to Chew
Top food news stories from around Portland, including the openings of new tiki bar Hale Pele and downtown’s Shotgun Sub Shop.
NE Broadway: Blair Reynolds—the man behind the B.G. Reynolds’ Hand-Crafted Syrups—has transformed the former Thatch tiki bar into his new Hale Pele, opening Wednesday, August 29. Blair is joined in the new tropical venture by bartenders Mindy Kucan (formerly of Beaker & Flask) and Nathan Gerdes. Hale Pele will be open from 5 pm to 1 am, Monday through Saturday. 2733 NE Broadway
East Burnside: Pix Patisserie’s new location has opened, featuring a sit-down patisserie stocked with Pix’s famous macarons and housemade chocolates, and Bar Vivant, a San Sebastián-style tapas bar serving $1-5 tapas. Hours going forward: Sat & Sun 11 am to 2 am; Mon-Fri 2 pm to 2 am. Keep up with specials by following Pix and Bar Vivant on Twitter. 2225 E Burnside
NE Alberta: Random Order Coffeehouse will now serve Ruby Jewel ice cream and all Ruby Jewel Scoop shops are serving Random Order pies. A la mode, anyone? 1800 Northeast Alberta
NE MLK: Nate Tilden’s Spirit of ’77 has reopened after a menu overhaul, kitchen renovations, and the installation of new skeeball games. The new grub includes BBQ pork belly over fresh corn grits, Bill Walton’s Garden salad, and a bevvy of seasonally-driven sandwiches. 500 NE Martin Luther King Jr Blvd
SW Washington: Shotgun Sub Shop—the newest cart concept from Grilled Cheese Grill's Matt Breslow—is now open (next to their newest location in downtown’s SW 10th and Washington pod). Sandwiches are available on ciabatta or pretzel bread, and the full menu is available here. SW 10th and Washington
NW 23rd: A new Little Big Burger location has opened its doors on NW 23rd in the former Yuki Japanese restaurant space. The fifth outpost in Micah Camden and Katie Poppe’s mini-burger empire is open from 11 am to 10 pm daily. 920 NW 23rd Ave
NW Broadway: With the help of a Kickstarter campaign launched this week, Andrew Garrett’s NW Elixer’s hot sauce company—based out of culinary incubator KitchenCru—hopes to raise $5,000 to develop new flavors for Portland restaurants and kitchens. 337 NW Broadway
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