RESTAURANT & BAR UPDATES
Portland News to Chew
All-day happy hours, Ración's chef shuffles, Smallwares' wine flights, and the rest of the week's food and drink stories.
Boke Bowl has extended their Wednesday hours to 8 pm, giving ramen enthusiasts another five hours each week to slurp down simmering bowls of handmade noodles. Boke Bowl is now open for lunch seven days a week, with dinner service from Wednesday through Sunday. 1028 SE Water
A former flower shop on SE Woodstock is set to become the eighth Portland-area location of Grand Central Bakery by September 2014, one block east of the upcoming New Seasons Market location. The 2100-square-foot bakery will feature fir floors, large windows, and Grand Central's full menu of breads, pastries, soups, sandwiches, and breakfast items. 4412 SE Woodstock
Jami Curl has opened the doors at her newly minted Sprinklefingers sweet shop (former home to her Saint Cupcake bakery), offering highlights from Curl's Quin candy line, ice cream, and a few select cupcakes and baked goods. 3300 SE Belmont St
Smallwares will now offer themed wine flights on Tuesday nights, featuring three 3-oz pours for $14 and three small plate pairings for an additional $11. The series began this week with the Jura flight, featuring wines from France's Jura region paired with cured scallop, parsnip mussel veloute, and fried goat cheese. Sip next week's flight yourself on January 21—it's available from 5-10 pm at Smallwares. 4605 NE Fremont
Ox's Greg Denton and Gabrielle Quiñónez Denton landed a cookbook deal with Ten Speed Press. The book, dubbed Around the Fire, has no official release date, but we'll keep you updated. The Denton's tome will join the 300-page cookbook (featuring 80 recipes) from the team at Olympic Provisions on the bookshelf by 2015.
Following the departure of chef David Padberg from the Raven & Rose kitchen at the turn of the year, chef Troy Furuta has taken the helm at the restaurant housed in the historic Ladd Carriage House. Furuta—who comes most recently from downtown’s quickly-shuttered Market after stints at Clyde Common and Ping—plans to stay within the Irish and English country influence that currently guides the menu while sharpening its focus. “I really want to focus on technique, and on the ingredients we can get here in Portland. I want to make sure execution is perfect,” Furuta told us. The upstairs Rookery Bar will welcome a new bar menu of more drinking-friendly items like beer-cheese drenched fries and a rotating “bangers and mash,” while a new brunch menu will bring English and Irish flare to bear on classic mid-morning dishes. Meanwhile, Padberg has moved on to join the staff of Good Keuken, the culinary school open in northeast’s Old Salt Marketplace. 1331 SW Broadway
Maurice, Kristen Murray's newly opened luncheonette and dessert bar, has adjusted its hours. The new hours—Mon-Wed: 10 am-4 pm (lunch), 4-6 pm (snacks and desserts); Thurs-Sat: 10 am-4 pm (lunch) 4-10 pm (snacks and desserts)—leave you plenty of time to grab slices of smoked duck quiche and black pepper cheesecake. Don't miss our slide show of the sweet new space. 921 SW Oak
Former Ración sous chef Roscoe Roberson has left the modernist Spanish kitchen to head Cooper's Hall, the ambitious wine taproom set to open in April. Before leaving the west side for good, Roberson will preview his in-the-works menu during a rotisserie-inspired pop-up dinner series at Ración—Sundays and Mondays, starting at 5 pm on January 19. $14 will get diners half chicken with sides, salad, and bread, or $24 for the full chicken with accompaniments.Reservations are available by emailing firstname.lastname@example.org.
In other Ración news, Chef Anthony Cafiero has welcomed Tony Wilkie (former Clyde Common sous chef under Chris DiMinno) has his new sous chef. Prior to Racion and Cyde Common, Wilkie was a feature on the lines at Belly and Bluehour. 1205 SW Washington
Mi Mero Mole's new Chinatown location has tentatively opened for business. The restaurant is in training mode, offering a limited lunch menu of tacos, burritos, quesadillas, chips, salsa, guac, and soda. The bad news: No booze yet. The good news: all antojitos are 25% off until the restaurant opens in full. 32 NW 5th Ae.
The crew at Bent Brick see your happy hour and raise you an entire happy day. Sunday will now feature an all-day (well, 4-9pm) happy hour menu of salmon chips, meatloaf sliders, crispy kale salad, chicken fried beef cheeks, and much more, all for $2-5. Wine, beer, and classic cocktails are also $3-5 all evening. 1639 NW Marshall St.
Decarli Restaurant's Jana and Paul DeCarli have opened a second Beaverton eatery. Their new venture, Watson Hall, boasts a penny-top bar, 10 single-malt Scotches, and a mouth-watering lunch menu that includes Chinese sausage corndogs, pork belly sandwiches, pear fritters, and a fried oyster BLT. Beavertonians won't want to miss the brunch menu, either; it features almond-crusted brioche French toast and fried oyster Benedict. 12655 SW First Street (Beaverton)
Got a food news tip? Send it my way at email@example.com!