Portland Pop Up Restaurant List 2017

Updated March 8 with 3 more popups!

It’s difficult to track pop-ups: they often change up when they are open and where they might appear. Depending on the season, they may close down for a while – and if you don’t pay attention to their social media you could miss when they come back from their sabbatical, while others move on to other ventures. All have limited capacity so if you don’t jump on reservations quickly you are out of luck until the next event.

That means following lots of things on social media or being on several mailing list to become informed immediately when an announcement for a meal event is made with the when, where, etc.  Despite the work, pop up restaurants are often your chance to try great cuisine and meet amazing chefs, as the lineage of pop ups alumni that have now settled into homes like Holdfast Dining, Nodoguro, Langbaan, Coquine, and Nomad PDX are proof. One current popup, Mae PDX, boasts Maya Lovelace who is nominated for 2017 Rising Star Chef of the Year, while another Han Oak is the only Oregon nominee this year in the Best New Restaurant category.

Eater PDX hasn’t updated their list since last year and Willamette Weekly only did a list of 10 back in October. So I’ve done some of the legwork for you and so here’s my Portland Pop Up Restaurant List 2017 as of Updated March 8 to add 2 more popups! to help you keep track of the Portland pop-ups currently operating. These are not ALL the pop ups in Portland, but this is the version I know of now – 24 of them! I did not count the five I mentioned in the first paragraph since they don’t move in location and have more regular schedules now.

Basque Supper Club

Who’s running the show: Javier Canteras, the chef owner of Urdaneta, a recently opened Spanish tapas restaurant.
What it is: A once-a-month pop-up specializing in Basque cuisine, fusing what Conteras calls the “simple heart and soul of the food” with modern techniques, without sacrificing either component. Expect rarely seen dishes from the Basque region and Javier’s native Northern Spain.
When it happens: Monthly. Show up at the secret location and provide your host with the right password (both are sent to you when you purchase your ticket).
What it costs: $65 to $115 for six to nine courses, wine pairings included.
How to go: Ticketed dinner dates and example menu for announced pop up dates can be found on BSC’s website (www.basquesupperclub.com), stay in the know of their dates from their social media on Facebook or Instagram and definitely sign up for their mailing list.

Smoked Mussels In Escabeche #foodporn #pdxsupperclub #pdxfood #pdxdining #foodie #basquesupperclub #spain #spaniardstyle

A post shared by Basque Supper Club (@basquesupperclub) on


Who’s running the show: Luis Rodriguez (Oba) after previous work at a couple restaurants in San Francisco.
What it is: Modern Mexican inspired by Mama Chelo, his grandmother. 4 Course Prix Fixe Brunches (vegetarian option available) and also 4 course Dinners with passed appetizers. Wine and beer available a la carte.
When it happens: As announced, probably will be in Han Oak or Tournant space – they have been successfully done a few pop-ups since November last year.
What it costs: $25 brunch, $40 dinners
How to go: You can get tickets to the Brunch Series on Feastly. Sign up for the mailing list from the Chelo PDX website, like the Chelo PDX page on Facebook, or CheloPDX on Instagram to see if has more events coming.


Who’s running the show: Cody Auger (Fukami Sushiya)
What it is: 19-course modern kaiseki format, each course is a 1-4 bite small plates, of which a dozen are seasonal nigiri course. They will be first popping up at Davenport (2215 E Burnside St) as Chef Cody looks for a new brick and mortar location
When it is: Every Sunday and Monday in March
What it costs: $95
How to go: Follow Fukami on Instagram and their website fukamipdx.com, reservations are available on OpenTable

Fusspot Chicken

Who’s running the show: Howard Kamil and Tonya Jone Miller
What it is: Every second Saturday of the month, Fusspot Chicken pops up in KitchenCru. Kamil and Jone Miller focus on just three things: Korean-inspired fried chicken, spicy gochuchang sauce, and a seasonal side. You can enjoy them at the limited counter seats available at KitchenCru, or do carry-out.
When it happens: Every second Saturday, from 5 to 7 p.m. at KitchenCru (337 NW Broadway).
What it costs: $17
How to go: Want to know when the next one is? Like them on Facebook or visit their website (fusspotchicken.com/) for the upcoming dates and when the reservations for the fried chicken open up (generally the first Monday of the month) and reservations are first come first served. You must email them to reserve your bird (limit 4) in advance, and they will often sell out within a couple days of opening reservations for the next month. An email confirmation means your order has been accepted.
Fusspot Chicken order. Every second Saturday of the month, Fusspot Chicken pops up in KitchenCru. Kamil and Jone Miller focus on just three things: Korean-inspired fried chicken, spicy gochuchang sauce, and a seasonal side. You can enjoy them at the limited counter seats available at KitchenCru, or do carry-out. Fusspot Chicken order. Every second Saturday of the month, Fusspot Chicken pops up in KitchenCru. Kamil and Jone Miller focus on just three things: Korean-inspired fried chicken, spicy gochuchang sauce, and a seasonal side. You can enjoy them at the limited counter seats available at KitchenCru, or do carry-out.

Han Oak

Who’s running the show: Peter Cho (The Spotted Pig)
What it is: Besides their own reservation only Friday and Saturday Korean BBQ dinners (which I’ve recapped on a visit before) and their Sunday and Monday casual walk in Korean noodle and dumpling evenings, the Han Oak space also plays host to visiting chef friends popping up from all over the West to East coast. Previous visitors have included Ramen Shop from Oakland, a County Fair spin and also a BBQ with Doug Adams (Bullard Restaurant) and Andrew Mace and Karl Holl (Let Um Eat), and they hosted the Portland stop of the Lucky Peach The Power Vegetables! Book Tour with author Peter Meehan.
When it happens: Ad Hoc at the restaurant past the backyard behind the door at 511 NE 24th Ave
What it costs: Varies depending on event between $35-$65
How to go: Han Oak will usually list any special events on their newsletter and at their social media account like Instagram and Facebook
Han Oak Ssam course with Ember Smoked Hanger Steak with lettuces, perilla, chrysanthemum, cabbage slaw, and ssam-jang and then Koji Marinated Slow Roasted Pork Belly and Coppa with rice noodle sheets, pickled daikon, and scallion salad


Who’s running the show: Brandon Weeks (Charlie Trotter’s, Urban Farmer, Renata) and Alexandra Franzen (a writer and graphic designer)
What it is: Weeks describes his pop-up as a “playfully gnarly American brunch” concept, which features four drink options, four savory options, three sweet options, a couple of side dishes or booze upgrades, and extras, like coloring sheets and crayons and sparklers (to celebrate the weekend—and biscuits). Weeks and Franzen are also the authors of Portland’s first weed-themed brunch. Recently Hunnymilk has also started offering “bruchurritos” which they describe as brunchy burritos + churro bowls.
When it happens: Brunch every Saturday and Sunday, from 9 AM to 2 PM at La Buca (40 NE 28th Ave.) and Brunchurritos every Friday 8 AM to 1 PM at Ankeny Tap and Table (2724 SE Ankeny St)
What it costs: $20 for choice of 1 savory option, 1 sweet option, and 1 drink at the Sat Sun brunch. Additional side items or upgrade to a boozy drink are priced a la carte. For the Brunchurritos look for $6 churro bowls and $9 burritos plus additional drinks or biscuits a la carte. See example menu at www.hunnymilk.com/ or Brunchurritos.com
How to go: Just show up. It’s a first-come-first-serve and walk-ins only, no reservations.

Imperial Session

Who’s running the show: Advanced Cicerone Ryan Spencer (Bailey’s Taproom) and Chef Spencer Watari (Clyde Common, Pok Pok)
What it is: Quarterly themed dinners pairing food and beer usually with beers that are rare or from another region (the last dinner in February was centered on beers from New England breweries which I will recap soon).
When it happens: Quarterly, dates as announced at TBA locations
What it costs: $65
How to go: Reserve seats after hearing an announced dinner on the Imperial Session Instagram and subscribe to their newsletter at their website www.imperialsession.com

Imperial Session Beer Dinner from September 2016, 5 courses with each course paired with a beer. Dessert course 5 of Ancient Heritage Sheep's Milk Cheese with Chocolate Ganache and Red Sorrel paired with Block 15 2015 Kriek (Kriek is a cherry sour /wild ale style)

Ippai PDX

Who’s running the show: Jane Hashimawari (Wafu, Castagna)
What it is: Japanese home cooking and healthy comfort food like her mother used to make for her growing up. Pop up themes in the past have included Japanese New Year themed dishes (I recapped that dinner here), Japanese curry, or seasonal kaiseki partnering with Ryan Roadhouse of Nodoguro and Will Harper of Noisette.
When it happens: Dates as announced at Milk Glass Market (2150 N. Killingsworth)
What it costs: $35
How to go: Reserve seats after hearing an announced dinner on the Ippai newsletter or IppaiPDX Instagram

Ippai PDX Osechi Dinner Assortment Plate with Namasu: Lightly pickled daikon and carrot salad; Kiuri Kinton: Japanese mashed sweet potato ball with candied chestnut in the middle; Ebi no Umami: Sake and soy steamed shrimp; and Konbu Maki: Kelp wrapped salmon simmered in dashi and soy

Jamaican Taste

Who’s running the show: Robert Bryant
What it is: Jamaican food such as Jerk Chicken, Fish Cakes, Beef or Veggie patties, all served with Carribean stew and fried sweet plaintains.
When it happens: As announced, they have popped up at Culmination and NW IPA
What it costs: It looks like $9 plates
How to go: Follow their events on their Facebook

Jolie Laide

Who’s running the show: Vince Nguyen (San Francisco’s COI, Castagna)
What it is: Jolie Laide (which translates in French to “beautiful ugly”, an unconventional attractiveness) is Nguyen’s pop-up series in which he offers a 12 course “tasting menu, where vegetables are showcased and often enriched with protein.” Expect minimalist focus on quality and dishes unafraid to be bold with the five basic tastes and leveraging modernist techniques and plating.
When it happens: Mondays at Langbaan (6 SE 28th Ave), other dates and locations as announced.
What it costs: $80
How to go: Reserve seats on the Jolie Laide website www.jolielaidepdx.com and join their newsletter to stay updated on special collaboration dinners.

JunJun Silog Brunch Series

Who’s running the show: Jun Robles (Sous Chef at XLB)
What it is: Three courses of Filipino fare inspired by his childhood breakfasts. Beverages will be available a la carte
When it happens: Sundays, two seatings (10:30 AM and 12:30 PM) at XLB (4090 N Williams Ave)
What it costs: $22
How to go: Go to Chef’ Jun’s Feastly profile to see when his next event might be


Who’s running the show: Maya Lovelace (Beast, Bollywood Theater, Tanuki, and Charleston, SC’s Husk) with Zach Lefler (partner and coffee roasting barista).
What it is: Wednesday dinners are large 10-course family style affairs featuring things like angel biscuits, pimento cheese, collards, and legendary buttermilk fried chicken (I recapped an example previously last year). Or, attend,the scaled back menu on Mondays “Meat and Three” with that famous three-fat fried chicken and 3 seasonal sides with two seatings available. At times Mae also offers a four course plated Sunday brunch (2 seatings). All meals are BYOB.
When it happens: Every Monday and Wednesday nights and Sunday mornings in the Carver Room behind the Old Salt Market (5027 NE 42nd Ave.).
What it costs: The 10 course southern bacchanalia is a suggested donation of $65 per head, Monday Meat and Three are $35 a person, Sunday Brunch when offered is $40 (not including cash gratuity at end of meal)
How to go: All services are reservation only. Sign up to be on Mae’s mailing list to know when next week’s signup is open and email with your party size ASAP before they are sold out (a confirmation email from her lets you know you’re in!).

Skillet Fried Chicken with Crystal Hot Sauce and the gorgeous skillet of Creamed Corn with Summer Savory and Smoked Soy


Who’s running the show: Jen Datka (OCI, Nostrana intern) and Emily Park (Lovely 50-50, NYC’s French Culinary Institute)
What it is: Datka and Park’s monthly Sunday supper series is pretty open-ended and features what the two love to cook: previous dinner themes included Korean New Year (I attended this one and recapped it here), New Orleans brunch, Birthday Garden Party or Gold Rush This year they plan to donate 100% of the profits from each of their benefit dinners to a different social justice organization. They have hosted some events in Portland homes, with a requested sliding-scale suggested donation for each meal though they also do events in the Tournant space and with ticketed systems.
When it happens: Monthly, often to coincide with holidays and other notable historic dates. Locations vary.
What it costs: Family-style meals typically cost $25-$50 payable in cash or card and a few select additional drinks available on site a la carte (cash)
How to go: Sign up for Datka and Park’s newsletter on the Meadowlark website or follow MeadowlarkPDX on Instagram and on Facebook to find out when events are available

meadowlark no. 15, Seollal Korean Lunar New Year Theme / Sides dishes (ban chan) and sauces for the bo ssam course: Sauteed Spinach Mizuna with sesame and soy; Braised Burdock Root; Ginger Scallion sauce; Ssamjang sauce with gochujang from Marshall's Haute Sauce and Kim Jong Grillin collaboration; Kimchee with radish and napa cabbage; Apple and Watermelon Radish; Pickled Shitakes

Morgan St Theater

Who’s running the show: Jared Goodman
What it is: Artisan ice cream with a show. Goodman is a former teacher, a stay-at-home dad, and storyteller who makes ice cream desserts inspired by stories and works of art. His plated desserts range from sundaes to floats to sandwiches and pie, often with sweet and savory components. All of the desserts are centered on a theme – as is the entertainment, whether storytelling, puppetry, clowning, or flamenco dancing. For 2017 themes include Dr. Seuss, the holiday of Passover, The Munchies, and Where in the World is Carmen Sandiego?
When it happens: The events happen monthly usually around the middle of the month and are listed on the website events page. Locations may vary depending on the event though several take place at The Clay Pigeon Winery (815 SE Oak St).
What it costs: Generally, in the $39 to $50 range depending on the performance and which includes the desserts, performance, and gratuity.
How to go: Tickets can be purchased in advance at the website morgansttheater.com. Also stay tuned to his social media accounts like Instagram, which will tip you off to new pop ups which can include collaborations with other local artisans or appearances of his mobile ice cream trike.

Parallel Food and Drink

Who’s running the show: Husband and wife team Joey and Stacey Gibson, Joey (Olympia Provisions SE, Colonie, Char No. 4 and Back Forty) focuses on the food and Stacy the booze as an Advanced Sommelier (Woodsman Tavern, Olympia Provisions, Corkbuzz Wine Studio, Momofuku Ma Peche)
What it is: Monthly pop-up dinners that are all about delicious food and great booze coming together – the booze tends to be wine but they also incorporate beer and cocktails when they can. The dinners center on pairings, where they usually choose the drinks first and then build the menu around the beverages.
When it happens: Once a month, locations vary but they have returned a couple times to friends’ locations of NWIPA and Roman Candle, and also popped up at winery tasting rooms.
What it costs: Generally between $55-95 inclusive of food, beverage, and gratuity
How to go: They list the current and next month’s pop-up with links to tickets from their newsletter and at their website parallelfoodanddrink.com

Pho Burritos

Who’s running the show: Anh Luu (Tapalaya)
What it is: Pho in a burrito as seen in viral videos in February from Eater and more, there are original and vegetarian versions of the dish, with a handful of sides like chargrilled pork sausage skewers with tamarind gastrique.
When it happens: Every Monday, from 4 to 9:30 p.m in March at Tapalaya (28 NE 28th Ave)
What it costs: A la carte
How to go: Show up, but recommend going early before they sell out and expect you may need to put your name on a wait list


Who’s running the show: Ron Acierto (sommelier previously of Muselet, Bluehour, Lucier, Departure, and Jory at The Allison Inn)
What it is: Pairing of obscure Oregon and European wines with bites as he collaborates with chef partners
When it happens: As announced, though consistently they he will be offering free tastings every Thursday at Ross Island Grocery & Cafe. His
What it costs: A la carte
How to go: Follow the @pinoy_t_noir_series Instagram account

Of Roots and Bloom

Who’s running the show: Nick Dickison and Carina Rumrill (Cheese Plate PDX)
What it is: Vegan food that still knows how to be luxuriously cheesy and creamy as applicable via their vegan mac and cheese or grilled cheese sandwiches (particularly the brussels sprouts grilled cheese) though you will also find delicious adoptions of East Coast seafood dishes made vegan like Caeser Salad, New England clam chowder, Scampi, or Clammy Linguine or hearty meatballs or cheese steak sandwiches plus vegan desserts like mousse and cheesecake. The menu offers a handful of options that changes weekly.
When it happens: Sundays at Culmination Brewery 12-8 pm (2117 NE Oregon St) and Wednesdays at Bottles on Fremont 3-6pm (5015 NE Fremont).
What it costs: A la carte from the menu offerings,
How to go: See the menu of the week on their Instagram OfRootsAndBlooms to see what they are offering but otherwise just show up! The Sundays at Culmination if you will later some items may be sold out.

Rumah Makan

Who’s running the show:
What it is: Indonesian food with a slight Portland twist
When it happens: Certain announced Mondays at XLB (4090 M Williams Ave when XLB is closed) if you purchase a reservation on EventBrite – their first pup up is coming March 20
What it costs: $38
How to go: Like their page on Facebook

Secret Supper

Who’s running the show: Eva Kosmas Flores, Christiann Koepke, and Danielle Firle host with Tournant
What it is: A gathering around a long table in an unexpected location – each five course dinner is held at a secret location, with only the address disclosed to guests just 24 hours prior to the event. Secret Supper focuses on food, wine, nature, and surroundings. Past events have varied from from public places to private residences and set on a farm, on the beach to in the forest.
When it happens: Once a quarter at TBA locations, mostly in the outdoors,
What it costs: Generally between $150-$200 that includes five courses with paired wine & spirits and gratuity
How to go: Join their email list to be in the know at their website www.oursecretsupper.com


Who’s running the show: Jake Stevens (Beast) as guest chef and owners/bartenders Eric Nelson and Chris Abbott (Laurelhurst Market l)
What it is: Seafood classics with a twist like chicken fried fish sandwich or Tom Yum cocktail shrimp along with original cocktails
When it happens: Last Sunday Monday Tuesday of March at Jacqueline (2039 SE Clinton) March 26 27 28 4-10pm
What it costs: A la carte
How to go: Show up on the right date, time at Jacqueline and stay tuned to the Instagram account for future dates, they also have a website at shipwreckpdx.com

Thali Supper Club

Who’s running the show: Leena and Joe Ezekiel
What it is: Ezekiel’s pop-ups explore different regions of India every month, taking her diners on a culinary and cultural journey of her native India. The Thali meals usually have a first course of appetizers, then a platter with multiple bowls with an assortment of dishes, and then dessert. She also augments that with occasional forays into the cuisines of Sri Lanka, Burma and Pakistan, and sometimes offers occasional brunches.
When it happens: Once a month at Tournant (920 NE Glisan St.).
What it costs: Generally between $45 and $65 via Brown Paper Tickets. Thali Supper Club also offers wine, Indian inspired cocktails, and Taj Mahal beer for purchase at a cash bar.
How to go: If you want to know what Ezekiel’s up to next, keep tabs on Thali’s website www.thalisupperclub.com for announcements and link to tickets to the next dinner.


Who’s running the show: Jaret Foster and Mona Johnson (Foster’s Craft Cooking, Oyster Social)
What it is: Tournant offers light cafe service in the daytime on the weekdays but in the evenings and weekends is a space that regularly hosts various pop ups including some of the pop-ups on this list, as well as their own pop up of Oyster Social + Seafood Tapas and Tazon! (which means “bowl” in Spanish) pop up that is an ode to the beloved Mexican soup, pozole.
When it happens: Oyster Social takes place every First Friday of the month. Meanwhile in many regions of Mexico, pozole is served only on Thursdays and Tournant continues this tradition by having Tazon on Third Thursdays of the month. 920 NE Glisan St..
What it costs: Varies depending on event – Oyster Social and Tazon are priced a la carte from the menu offerings,
How to go: Get added to their mailing list and look at their events page to see the dates of their pop ups or additional pop ups in the space
Some of the raw bar by Tournant / PDX Oyster Social

Twisted Filipino

Who’s running the show: Carlo Lamagna (Clyde Commonl)
What it is: Lamagna combines the Filipino food of his heritage with modern and elevated techniques .
When it happens: TBD, so far locations have included at Holdfast (537 SE Ash) and Han Oak (511 NE 24th)
What it costs: $55-$80
How to go: Follow Lamagna on social media @twistedfilipino on Instagram for when the Twisted Filipino dates and tickets are announced

Twisted Filipino December Dinner by Carlo Lamagna Course 7: Dinuguan of braised pork collar glazed with dinuguan sauce, pork blood adobo, crispy pig ear, and steamed rice cakes of puto

Have you attended any of these pop ups, what did you think? Is there something missing or incorrect information in my Portland Pop Up Restaurant List 2017? Is there a pop up that sounds particularly interesting to you that you might now follow and put on your wishlist too?



  1. The Basque Supper Club and Pho Burrito are DEFINITELY on my list. I’ve been craving real Basque food since my days in Reno.

    • I hope that she’ll extend the Pho Burrito past this month because with how viral the video went it’s going to be a madhouse getting it!

  2. What a wonderful list Pech! I always have a hard time going to these events because the BF’s travel schedule is so erratic, but they all sound phenomenal!

    • Sometimes I go to these pop ups on my own – some of them have communal tables so I just make new friends while also trying the new food!

  3. These are so fun!! I love the Secret Supper idea, and Aubrey’s photo of Chelo plates is sooo lovely!

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