Portland Pop Up Restaurant List 2017

Updated August 1, 2017

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.

Eater PDX has published my list of Best Portland Pop Ups and Supper Clubs and you can see it here: the only ones listed below are ones not on that published list or I have my own link so you can read my experience with it on a blog post as I removed those for the Eater article.

Chelo

Who’s running the show: Luis Conteras (Oba) after previous work at a couple restaurants Mamacito and still co-owning Padrecito 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. After April he is looking to switch to reservation/walk-in format a couple of times per week at a TBD location.
When it happens: As announced, probably will be in Han Oak or Tournant space – they have successfully done a few pop-ups since November last year in the Renata space.
What it costs: $25 brunch, $40 dinners
How to go: Sign up for the mailing list from the Chelo PDX website where you can also get links to purchasing tickets, and like the Chelo PDX page on Facebook, or CheloPDX on Instagram to see if has more events coming.

Fimbul Supper Club

Who’s running the show: Matthew Wicks trombone, sous at Kachka and who also worked at Dill in Reykjavik
What it is: A Nordic Supper Club featuring Icelandic cuisine with set prix fit courses and optional wine pairings.
When it is: TBD locations as announced, with two seatings of the supper club at 6 PM and 8 PM – when I attended I’m June they popped up in the back of Old Salt Marketplace 
Details: 7 courses for $55 with $45 optional wine pairing. Follow FimbulPDX on Instagram for announcements of their events and sign up for their mailing list at their website FimbulPDX.com

Fimbul PDX, an Icelandic pop up restaurant, course of scallop, green strawberries, elderflower, spruce Paired with Domaine Vaquer, Escapade Blanc 2015, Côtes Catalanes France

Fukami

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, dinners are limited to 8 people per evening.
My Recap: Here’s a look of an example 19 courses when I attended in March, course by course pictures
How to go: Follow Fukami on Instagram and to score one of the limited 8 seats per evening every Sunday and Monday at Davenport (2215 E Burnside St) . Email hokuseipdx@gmail.com for questions or dietary restrictions.

Fukami 19 course dinner of small plates and sushi: Hotaruika, firefly squid from Toyama

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

Imperial Session

What it is: Quarterly themed dinners pairing food and beer usually with beers that are rare or from another region.
My RecapBeer Dinner Recap with Rare Beers and recent New England Beer Pairing Dinner
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

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, Japanese curry, or seasonal kaiseki partnering with Ryan Roadhouse of Nodoguro and Will Harper of Noisette.
My Recap: I recapped the Japanese New Year dinner here
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

JunJun Series

What it is: Filipino memories on a plate. Brunch which happens at monthly offers three courses of Filipino fare inspired by his childhood breakfasts. Other themed dinners (like an upcoming Jollibee inspired dinner based on the famous fast food chain in April) are as announced. Beverages will be available a la carte.
My Recap: Here’s a look at a Jollibee inspired dinner that celebrated the iconic Filipino fast food chain 
How to go: Go to Chef’ Jun’s Feastly profile to see when his next event will be scheduled

JunJun Jollibee Dinner held at Cooper's Hall celebrating and inspired by the iconic fast food chain: Spaghetti with bucatini, garlic tomato butter, porkbelly, hotdog, pecorino, toasted breadcrumb and wild honey

Late Shake

What it is: Late Night Shakes available only on weekend evenings. There are always 3 regular shakes available and then 2 additional specials for the month. An example Seasonal Special include for July the Blackberry Pie (made with local blackberries from West Union Gardens) and Nutellaberry (Nutella shake topped with fresh strawberries). Regular flavors always available include Double Gold (with turmeric, ginger, apple, cayenne, and topped with Fruity Pebbles), or the Woodblock Mocha (with Dapper & Wise coffee and Woodblock chocolate topped with chocolate shavings).
Portland Pop Up Late Night Shakes available only on weekend evenings. There are usually 3 regular shakes available and then 2 additional specials for the month. Regular flavors always available include Double Gold (with turmeric, ginger, apple, cayenne, and topped with Fruity Pebbles), or the Woodblock Mocha (with Dapper & Wise coffee and Woodblock chocolate topped with chocolate shavings).
How To Go: Fridays and Saturdays 7 p.m. – 11 p.m. or sell out at Dapper & Wise (3158 SE Division St.) on dates as announced on their Instagram (Instagram.com/lateshake). Cost: $6-7 per shake. Any shake can be made with cashew ice cream and cashew milk for $2 extra, for those who prefer a vegan or non-dairy option.

Mae

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. 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.
My Recap: 10 Course Dinner Recap and a recap of a Pre Thanksgiving Dinner (Wed before Thanksgiving) both from 2016
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

Meadowlark

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, 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 and have selected to highlight cuisines from the countries on Trump’s banned list. 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.
My Recap: I went to a Seollal Korean New Year dinner in 2016 and an Apericena: Springtime Sicilian Cocktail Party and in 2017 their Breaking Bread with Nostrana that featured Iranian food for lunch
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

Pinoy

What it is: Pairing of obscure Oregon and European wines with bites as he collaborates with chef partners
My Recap: Coming – will update with link when the post goes up
How to go: Follow the @pinoynoirpdx Instagram account for announcements of event dates and locations and what he will be pouring and what the accompanying food pairing if offered will be.

Of Roots and Blooms

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.
My Recap: Hurry in to visit because because will will changing up the project and only pop up at Culmination until end of August and Bottles until September. share the scoop here
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 arrive later in the day some items may be sold out.
Of Roots and Bloom pops up every Wednesday at Bottles on Fremont and Sundays at Culmination Brewing offering rotating vegan delights. This grilled cheese with cashew fromage fort, cheddar, spinach, toasted levain and side of chips reminds me when I first fell in love with them as a Cheese Plate cart.

Secret Supper

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 public places to private residences and set on a farm, on the beach to in the forest.
My Recap: Check out my experience at the April 2017 Leap Dinner
How to go: Join their email list to be in the know at their website www.oursecretsupper.com

Ssshaved Ice

What it is: Ssshaved Ice makes kakigori, or Japanese shaved ice. They use a hand ice shaving machine brought from Japan that shaves the ice into ribbons that can feel fluffier than Hawaiian shave ice and is less sweet because it uses less fruit juice. The offerings use homemade natural syrups and local, seasonal organic fruits and everything, down to the tofu mochi additions, is made in-house from scratch. Supposedly currently begin tested out are new Japanese syrups like Hoji (roasted green tea) chai, Uzu citrus, and Amazake to bring authentic Japanese flavors in addition to regular flavors, like the uji matcha milk kintoki with matcha green tea and tofu mochi with adzuki bean and condensed milk
My Recap: Here’s the scoop on on cool popup 
How to go: Saturdays as announced, from noon to 4 p.m. (or sold out) at Courier Coffee (923 SW Oak St.); $6 to $10 per shaved ice

Shipwreck

What it is: Seafood classics with a twist like chicken fried fish sandwich or Tom Yum cocktail shrimp along with original cocktails
My Recap: Here is a look at their first popup days at Jacqueline in March, and they’ll be at Taqueria Nueve (here is an example from May 15th)
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

Shipwreck PDX Cocktail of Pina Colada with Plantation Pineapple Rum, Primario Mezcal, Ancho Reyes, Coconut Cream, Pineapple, Cream, Coffee, Salt (also available dairy free)

Twisted Filipino

What it is: Lamagna combines the Filipino food of his heritage with modern and elevated techniques
My Recap: Twisted Filipino December 2016 dinner
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?

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Comments

  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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