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The Roselight

Light on what matters for Portland

Eater Portland‱

The Best Chicken Wings in Portland and Beyond

Bone Sine's chicken wings with tamarind sauce are a new classic for Portland wings lovers. | Hat Yai For a city that’s nowhere near New York, Atlanta, or Seoul, Portland is still infatuated with chicken wings. Whether it’s traditional Buffalo-style, Southern Thai, or mojo-braised, Portland restaurants, bars, and food carts have found ways to take the most humble part of the bird and turn it into a standout snack. Below, find some killer wings of various styles all over Rip City. Those craving something more substantial should check out Eater’s fried chicken map for even more golden poultry, or the Korean fried chicken map for yangnyeom goodness. This time, Erica’s Soul Food came off the map while Bone Sine and Lil Barbecue joined the list. — Additional reporting by Brooke Jackson-Glidden.

Eater Portland‱

OK Omens Is Portland’s All-Purpose Dining and Drinking Spot

In a town filled with great places to drink wine, OK Omens in the Hawthorne District stands out. Its lack of pretense is a huge part of the charm. Sommelier Brent Braun’s nerdy fervor for wine is apparent, especially riesling; it takes up nearly half of the bottle list, with a section of riesling aged for a decade-plus. And descriptions of the wine indulge in whimsy (“tastes like a spa day for lizards: cactus facials, peach steam, and a plunge pool filled with frozen lime curd”).  Just don’t call it a wine bar — the food is just as much of a draw, from bar fare like a cheeseburger classed up with house-ground brisket to fancy plates like a skate wing with wild caper leaf. And did we mention the dollar oyster happy hour? This is the kind of place where you’ll find industry vets bellied up to the bar as well as families out for a nice dinner. What to order All things seafood, from dollar oysters to a decadent Dungeness crab salad ($24) with crab fat dressing. Anything with seasonal produce, from verjus-steamed badger flame beets ($16) to a pork chop ($30) with puntarelle alla romana. Get the beef fat cruller ($11) drizzled with caramel for dessert. What to drink At happy hour, riesling is $9 a glass or $15 for the somm’s pick. Or go for the two-glass riesling flight from Braun’s favorite producers. The bottle list offers Oregon wines, including Braun’s own label, Post Familiar, as well as Austrian whites and plenty of French reds. Or just ask Braun for pairings. Cocktails are playful yet restrained, like a brown butter-washed bourbon Old Fashioned with miso. Nonalcoholic choices range from Austrian sparkling tea with grape skins to a booze-free piña colada. Insider tip While most dollar oyster happy hours in town book out weeks in advance, reservations here are plentiful. Just do it.

Eater Portland‱

The 38 Best Restaurants and Food Carts in Portland

Salmon and wild rice served in a cornhusk at Javelina | Eva Kosmas Flores Despite the city’s modest size, Portland’s restaurant and food cart scene is impressively multifaceted — from traditional to offbeat, covering hundreds of cuisines from regions around the world. There’s a strong sense of pride here in doing something no one else is doing, but also a vibrant culture of collaboration, as chefs work with local farms, producers, and peers to innovate and have fun. Some chefs go nerdy on sourdough bread and fresh pasta, while others craft multi-course, James Beard Award-winning Thai tasting menus with natural wine pairings. Others are proudly showcasing the underrepresented cuisines they grew up with, from Balkan to Indonesian to Hopi, Cree, Skokomish, and Yakima. Each quarter, Eater Portland updates the Eater 38, the ultimate guide to exceptional restaurants and food carts. These spots define what it means to eat here, adding something distinct and invaluable to the dining scene at large. The list sticks to businesses that have been open in Portland for at least six months and have not undergone any major changes during that time. New to the map for this January 2026 update are Alma, Javelina, and Kau Kau. This list includes a rough range of pricing for each restaurant on our list. One $ means entrees are mostly under $10; $$ signifies entrees under $20; $$$ means the average entree is under $30; and $$$$ indicates pricier entrees or tasting menus. For some of the most exciting new restaurants and carts in Portland, check out the Eater Portland Heatmap.

Eater Portland‱

The Best New Restaurants and Food Carts in Portland, January 2026

Alma New year, new eats. The tail end of 2025 saw some surprising and upsetting closures, ending the year on a bit of a sour note. But there were also openings to celebrate, giving us some new spots worth trying to get out of the post-holiday slump and support the local scene during the slow months. This year has many more exciting openings on the horizon, so stay tuned. This is a running list of excitement-worthy Portland restaurants, all of which have opened in the last six months or so. As restaurants “age out” of this heatmap, they may appear on other maps or even the Eater 38. But we’re confident that new ones will rise up to take their place. New to the map this month: Pamana, the new restaurant from the couple behind beloved food cart Baon Kainan; hyped French spot Bar Nouveau; and Italian-Jewish mashup Dream Deli. Know of a spot that should be on our radar? Send us a tip by emailing [email protected].

Bridgetown Bites‱

Pretty Ugly Opens in Portland: What We Know

A new bar from the folks behind LULU and Silk Road (Vijay Kumar, Gilbert Leon) has been in development since early 2025. It’s called Pretty Ugly, and tonight is their official soft opening date, though they have had some informal events and soft opening evenings going on since the start of the year. Here is 
 Continue reading "Pretty Ugly Opens in Portland: What We Know" The post Pretty Ugly Opens in Portland: What We Know appeared first on Bridgetown Bites.

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Eater Portland‱

Sure Shot Burger’s Upcoming Brick-and-Mortar Aims for Drive-In Nostalgia

Sure Shot Burger will soon be a sit-down restaurant. After cementing its place among the top echelon of  Portland smash burger spots , popular cart Sure Shot Burger is making the leap to a permanent home, barely 50 feet from where the cart currently sits. “The model is cheeseburgers and highballs,” says owner Nick Jarvis, who describes the forthcoming restaurant concept as a family-friendly, all-ages establishment that also serves booze. Alongside burgers, Sure Shot plans to offer a drive-in salad, crispy Brussels sprouts, milkshakes, and slushies, with frozen gin and tonics for adults and orange freezes for kids. Jarvis describes the latter as “vintage McDonald’s orangeade meets a frozen Orange Julius.” The team will also keg its own root beer, served in frosty mugs and destined for classic floats. The new location will take over the Christmas-colored building currently occupied by Taqueria Los Pepitos Locos, next door to Sure Shot’s existing cart — a move Jarvis says was driven as much by proximity as by peace of mind. A soft opening is planned for April. The move indoors affords Jarvis the capability to expand its menu and ambition, while also allowing for longer operating hours. Once open, the new setup is expected to operate from noon to 9 p.m., six days a week. In the months leading up to opening, Jarvis has been burning the midnight oil, immersed in the finer points and minutiae of cocktail recipes and to-go cup design. The new location does not signal the end of Sure Shot’s cart. Jarvis says there are no plans to sell it, even as it remains in search of another  home. For now, the move functions as an expansion of the brand. A big part of that brand is that Sure Shot opts out of third-party delivery apps, keeping the focus on in-person dining and counter service while still anticipating a significant amount of takeout. Jarvis frames the decision as an extension of his broader service philosophy. “No AI, no ordering kiosks, no delivery apps. We will force these customers to leave their houses and have human interaction,” he jokes. Inside, the space takes its cues from old-school Portland fast food, favoring Formica and an open ordering counter — sans screens and clear of kiosks — alongside bright booths salvaged from a former mini-golf course. Slushy machines and stainless steel milkshake mixers sit behind the counter, while orders are called out over a loudspeaker, keeping the operation simple and visible. Outside, Sure Shot will share a beer garden with neighboring Sorbu Paninoteca, known for its Roman-style panini, and the Cully Farmers Market, which brings weekly vendors and foot traffic to the area. The shared setup reflects an aim to build a neighborhood spot suited to repeat visits. For now, Sure Shot Burger will continue to operate out of its cart at Oakshire Brewing, at 5013 Northeast  42nd Avenue.

Eater Portland‱

The Paper Bridge Offers Attention-Grabbing Vietnamese Fare

BĂșn cháșŁ at the Paper Bridge The first thing to know about the Paper Bridge (BĂșn CháșŁ Cáș§u Giáș„y) is that the fresh, springy rice noodles are made in-house. The second thing to know is that there’s a 14-page menu. Do not be overwhelmed. The latter half of the tome provides detailed descriptions of the history and components of the Northern Vietnamese dishes. You could easily spend 10 minutes reading — or you could talk to your server. Either way, make sure you order some of the following. What to order Start your meal on a lively green note with morning glory (rau muống). Choose between pickled (rau muống ngĂąm chua ngọt) or sauteed with garlic (rau muống xĂ o tỏi). You’ll see nearly foot-long fritters landing on tables around you; that’s the quáș©y nĂłng — order it. Peel off warm hunks of the crispy fried dough and dip them into chile-studded nước cháș„m — or save some for your pho broth.  Experience the delight of eating fresh rice noodles firsthand with the West Lake-style rolled pho noodles (phở cuốn tĂąy hồ). Delicately wrapped around tender slices of beef and stuffed with herbs and lettuce, they deliver a fresh, herbaceous bite. For a Hanoi classic, order bĂșn cháșŁ HĂ  Nội and dip tangles of noodles and bite-sized cuts of grilled pork into a fish sauce broth. Or order a steaming bowl of pho with whichever proteins sound most appealing. I’m partial to the phở Nam Định (three cuts of beef in a marrow-rich broth) and phở Việt Cao Báș±ng (roast duck leg with pork and duck broth). What to drink Paper Bridge takes its beverage program seriously. You’ll find a tropical-inflected cocktail list, but don’t overlook the expansive list of infused rice wines and imported beers. There’s also a formidable tea and coffee menu, with both traditional and modern options. Insider tip Paper Bridge was recently thrust into the national spotlight thanks to a certain paper of record, making reservations harder to come by. Set a Resy notification, or go for lunch.

Eater Portland‱

The Dream of the ’70s Is Alive in Portland Bars

Catch some vintage vibes at QD’s From December 31, 1969, to January 1, 1980, the world experienced what social scientists now refer to as “the 1970s.” The hair was feathered, the carpet was shag, and the general mood was said to alternate between “groovy” and “far out.” Aesthetically speaking, it was a polarizing decade. Compared to the sleek mid-century modernism of the 1960s and the flashy techno-consumerism of the 1980s, ’70s styling can come across as a bit garish by modern standards. A great decade for camp, sure, less so in terms of subtlety. It also happens to be the latest micro-trend in Portland bar design, with a dozen or so ’70s revivalist spots springing up around town in recent years. “One thing we’ve found is that people are really nostalgic for a time they weren’t alive for,” says Quinn Matthewstearn. Matthewstearn and business partner David Hall developed a number of bars around town, starting with contemporary nightclubs like Jackie’s and Two Wrongs. In more recent years, they’ve pivoted to conspicuously un-contemporary throwbacks, beginning with Sugar Hill, the clubby disco-inspired spot in the former Circa 33 location; QD’s, which has more of a ’70s sports bar/vintage pizza joint vibe; and most recently Nevermind on SE Division. This all speaks to the wide variety of designs that flourished during the decade. Radio Room sibling bar Keys Lounge, for example, is very Mad Men Season 7, as the Swinging ’60s eased into the Nixon administration. Foster’s My-O-My, on the other hand, has more of a vintage bowling alley feel, with a lot of retro futuristic molded plastic and a truly space-age illuminated tap list. And across town on NE 28th, Dear Sandy evokes arts and crafts afternoons in a funky church rec room.  Different moods, sure, but there’s a common theme in that a time traveler warping into one of these venues would be very confused. For Matthewstearn and Hall, the styling choices for Sugar Hill and the bars that followed were deliberate: their portfolio started with a couple of younger-skewing spots that typically demand a lot of energy to keep hip and au courant. For more recent locations like Sugar Hill, Matthewstearn says, they worked with local designer Nick Moose (one of the creators behind award-winning hotel bar Hey Love) to create a more easygoing type of neighborhood spot. And the thing with neighborhood spots, like the nearby Bellmont Inn, is that they never seem in much of a rush to change with the times. In the case of LaVerne’s, a recent entry in the new-old bar fraternity, the neighborhood is showing up. Woodlawn might seem sleepy from a distance, but the latest entry in Sophie Thomson and Aaron Hall’s lineup of buzzy cocktail spots, which includes Hey Love and previously Dig-a-Pony, has been packed to the rafters since it opened in late September 2025. It’s Cheers by way of a Little League afterparty, with a food menu that incorporates the hypnotically rotating chicken rotisserie in the back and a cocktail menu that’s heavy on the fun stuff (AKA margaritas). Portland’s bar patrons can be an eclectically dressed demographic even in the absence of a venue theme, but the LaVerne’s crowd has been sporting some distinctly funky threads. Studded belts and wide-legged jeans abound, along with the occasional fur coat and fringed jacket for the truly committed. Hard to say how much of it is coincidental or subconscious, but some folks must be raiding their closets for a bit of ’70s cosplay. Because if you’re gonna party like digital cameras haven’t been invented yet, why not look the part? Nostalgic movements tend to follow twenty-year cycles, as thirty-year-olds with newly-attained buying power look back to their impressionable teen years. But for Jamey “Big Tex” Todd, a certified twentysomething Portland bartender, the pre-cell phone years hold a lot of appeal for her cohort. “’70s culture has a lot of things my generation yearns for,” she says. “We grew up watching movies like Dazed and Confused and wanting that community, but [also] wanting to feel a sense of self.” A veteran of the competitive bartender scene, Todd has served drinks at several notable throwback spots, including vinyl-forward Keys Lounge and Panther Club, which has more of a vintage dirty Vegas theme. There’s also natural overlap between vintage design cues and current best practices when it comes to bar design: “The background mechanics of how to make a bar feel comfortable aligns really well with ’70s aesthetics,” Todd notes. Think bright colors, warm lights, and lots of laminated wood. “The majority of our customers were not alive in the ’70s,” says Matthewstearn, but nostalgia, it turns out, is a bit fungible. “At QD’s, which looks very much like a vintage ’70s dive bar, our most popular night is our ‘Y2K night,’” he notes. That may seem a bit counterintuitive, but it reflects the fact that no decade starts from scratch, especially when it comes to architecture. Millennium babies and ’90s kids weren’t around for the last days of disco, but that’s when many of the basements we hung out in were last remodeled. “My grandma had a ton of wood paneling in her basement,” Matthewstearn confirms. ’70s revivalism isn’t the exclusive purview of trendy bar groups, either. Advice Booth on North Killingsworth features impeccable rumpus room styling and a basement bar’s set of chummy regulars (even if it is, technically, above ground). Co-owner Laura Cross says the location has a lot to do with the look of what’s basically her dream bar. “I wanted it to feel like Old Portland,” says Cross, “where you could come to the bar after your blue-collar job, covered in whatever you were working on that day.”  There are plenty of local watering holes that bolt a TV to the wall and some industrial carpet to the floor and call it good, but Cross says her goal was to create something a bit more curated. Most of the tchotchkes adorning the wood-paneled walls were sourced from her own collection or donated by appreciative patrons. She scored the curvaceous seashell booths from an old pizza parlor in Independence, Oregon, and the piĂšce de rĂ©sistance, a life-sized velvet painting of Burt Reynolds reclining from a 1972 issue of Cosmopolitan, was a commission from Summer Hatfield, an employee of the building’s former occupant. Cross says new bars like Keys were a strong inspiration, along with that specific breed of vintage dive that seems perpetually unstuck in time. What all these disparate places have in common is that they feel comfortable, fun, and, well, groovy. It’s hard to feel uptight or stressed out while surrounded by languorous lava lamps and swoopy orange curlicues. “Cringe culture has my generation in a chokehold,” says Todd, “we have to fight it.” While there’s plenty of cringe to be found in the decade that brought us disco, airbrushed wizard vans, and all the haircuts in Star Wars, there was plenty of cool stuff too, for example, disco, airbrushed wizard vans, and, yes,  all the haircuts in Star Wars. For Todd, these retro bars represent a passport for a less self-conscious time. “The aesthetic of nowadays is brutalist minimalism. It’s grayscale. It’s ugly. It’s boring,” Todd says. But ’70s stuff? “Interesting to look at. It’s colorful. It’s easy on the eyes.”

Eater Portland‱

Dig Into Dumplings and Martinis at Kachka Fabrika

Oysters at Kachka Fabrika Kachka’s Israel and Bonnie Morales’ second project, Kachka Fabrika, debuted this past summer. Part bar, part vodka distillery, the menu is a choose-your-own zakuski adventure. Stick to the classics (shrimp cocktail, tinned seafood, dumplings), and rest assured, you will walk out happy, be a little more adventurous, and results may vary.  What to order Start with a martini. You can’t go wrong with the house From Kachka With Love, the horseradish martini, or the Raf Martini (a take on an espresso martini).  The scallop crudo is a divisive, but nonetheless interesting bite. Thinly sliced scallops are salted and blanketed with a creamy foam, and then showered with buckwheat furikake. The foam varies with the seasons: In the summer, it was corn, and on a more recent visit, parsnip.  The little gem salad features sour cherry vinaigrette — tart, fruity with little zip. Thinly sliced grapes come lightly pickled, and puffed buckwheat adds a delightful crunch, while a tangle of fennel and a handful of herbs rounds it out.  Dumplings for the table is a Kachka requirement. All of the vareniki are served boiled and dressed with butter, vinegar, and smetana (sour cream) with a shower of herbs. I usually go for the tvorog vareniki (farmer’s cheese) or vishnya vareniki (sour cherry). Local oysters are only a dollar at happy hour and come with a super salty mignonette and a lemon squeeze.  The vibe With vodka stills gleaming in the background, warm white oak walls, and a hive of pendant lamps, the marble horseshoe bar radiates warmth and fosters conviviality. Chic mini table lamps add to the intimate atmosphere.   Insider tip Come here on a date or as a group of four in order to secure seating on the first floor. There is a loft with a lounge area and more tables, but in my opinion, the action usually happens near the bar.

Eater Portland‱

Portland’s Premier Sneaker-Themed Cafe Is Closing Down

OLD TOWN — Deadstock, one of Portland’s best coffee roasters, is shutting down its original sneaker-themed cafe on NW Couch Street after December 31. Owner Ian Williams announced the closure on Instagram, adding that there would be a special menu until then. “We’re just gonna take a little break for a bit,” Williams wrote. “Stay tuned for what’s next!” The Beaverton cafe remains open. NORTHWEST — Long-running Grant’s Philly Cheesesteaks, one of the most well-known places to get the Northeastern delicacy, has closed both its Northwest Portland location and its restaurant on Sandy Boulevard, according to Bridgetown Bites. It’s unclear why it closed and the contact form on the website no longer appears to be operational. BOISE — JinJu Patisserie, one of Portland’s most famous bakeries and a recent recipient of a James Beard Award, is closing on December 28, owners Kyurim “Q” Lee and Jin Caldwell announced on Instagram. The closure will hopefully be a short one as the couple looks for a new location. Follow JinJu on Instagram for updates and news of pop-ups. PEARL DISTRICT — More bakery news: On December 31 the original location of Nuvrei is closing after 20 years, according to Bridgetown Bites; the owners are deciding to not renew the lease. The Harvey Milk location of the bakery will remain open, and they may reopen somewhere in the Pearl District in the future.    MILWAUKIE — Bridgetown Bites reports that as a result of Milwaukee Floral closing its storefront on December 31, burger specialist food truck Ames Meat Research is going to have to move. The good news is it already has another location lined up, according to its Instagram: outside the Little Blue Store on Washington Street, a 15-minute walk away. The date of its reopening is TBD. CONCORDIA — More sad news from Bridgetown Bites: Flour Market Cafe is closing at the end of the year, with owner Lisa Belt saying that she can no longer afford to keep the cafe operational. Flour Market Bakery will stay in business, however, and will retain its stand at the Beaverton Farmers Market. Follow it on Instagram for updates. DIVISION — Kashiwagi, one of the best sushi restaurants in the city, is closing at the end of the year. The owners, who previously ran Sushi Takahashi 2, announced on Instagram that they would not be renewing their lease and instead going into “semi-retirement.” SOUTHEAST —28 Tigers, a restaurant from industry vets Chris Bogart and Matt Wagner, closed on December 19. A short announcement on Instagram teased “a new exciting project” that will soon take over the space on SE 28th Avenue. The duo added they’d be taking a breather “before the next project manifests.”

Eater Portland‱

Let This Vibrant Ecuadorian Bistro Be Your Antidote to a Gloomy Winter Day

Nestled away in the secluded Lair Hill neighborhood at the base of the West Hills, Amora Ecuadorean Bistro is easy to miss unless you’re looking specifically for it. But look you should: It’s both a charming date spot and a casual neighborhood bistro focused on a cuisine that’s not as well represented in Portland as it should be. Ecuador, like the Pacific Northwest, is evenly divided between coastline, mountains, and wide open plains, and the menu here reflects that diversity. What to order Encebollado is Ecuador’s national dish, and for good reason. This rich fish stew ($22) is prepared here with albacore and is suited just as well to late-night comfort food as an early morning hangover cure. The ceviche ($15) is crisp and refreshing, with big chunks of fish or shrimp and tomato swimming in a bright and briny sauce. A slice of avocado gives a bit of color and weight to the otherwise delicate chilled dish.  For something straight down the middle there’s arroz con menestra ($22), a generously portioned rice, beans, and protein plate. Go with the pork chops and swap beans for lentils and you’ve got a perfect antidote to a gloomy winter afternoon. The vibe The restaurant is bathed in warm light, and the vibrant blue, gold, and red walls are adorned with curated bits of homey clutter, a bit like stepping into an expat uncle’s private study. Stuffed llamas, traditional pottery, and bits of woolcraft give the space a very intimate, friendly feeling. Even the HVAC is painted the national colors! Insider tip Ask your server about Ecuador’s national aptitude with spoons. No seriously. Just as Portlanders eschew umbrellas, Ecuadorians embrace the spoon. Rice, steak, fried eggs, there’s nothing on the menu that can’t be sliced, mashed, and/or scooped with the humble utensil.

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