Portland Food News: Thai Restaurant Yui Reopens, Joy of Cooking Authors at Vivienne


It is openings and launches galore this 7 days, from a revamped Thai restaurant to new tasting menu dinners still left and right—but we have just one sad closure to report, and that is Miami Awesome, a person of our favored new vegan places in PoMo’s Ideal Places to eat 2021.
Miami Awesome Is Closing for Now
Vegan Cuban pop-up Miami Good announced by way of Instagram on March 30 that it would be ending its services at Little bit House Collective (727 SE Grand Ave) that night, with no reopening day in sight. “I will be looking high and low for a long lasting dwelling but right until then you should know it’s been an absolute honor to bring you a piece of my dwelling town!” wrote operator Valerie Espinoza.
Thai Cafe Yui Reopens April 1


Thai cafe Yui (5519 NE 30th Ave), which Chalunthorn “Yui” Schaeffer opened in August 2020, reopens this Friday following a short-term closure. Now, Schaeffer’s mother, a.k.a. Mama Ta, is helming the kitchen area with a new pared-down menu that pairs specific proteins with every dish—for occasion, larb with pork, yellow curry with tofu, eco-friendly curry with rooster, and kra prao with Wagyu beef. Quite a few of the restaurant’s strike dishes are coming back, alongside with their endorsements outlined on the menu: sakoo, or peanut radish dumplings as encouraged by Eater PDX, shu mai beloved by Jesse Martinez of Gumba, and khao tod naam klook, or crispy rice salad, a beloved of Ehow Chen of food Instagram web site @ehow.eats. We’re specifically pumped to test the squid ink pasta with the option of pad kee mao or green curry seafood on top. An accompanying cocktail menu will start at opening, with components ranging from yuzu vodka to lemongrass bitters to butterfly pea syrup.
Maurice Launches 7-System Prix Fixe Lunch and Dinner
Downtown breakfast and lunch gem Maurice (921 SW Oak St), which we’ve lengthy admired for its black pepper cheesecakes and seasonal open up-faced smørbrød, is switching gears from à la carte breakfast and lunch to a prix fixe model. Seven-training course lunches will be offered Thursday by way of Sunday at 12:30 p.m., while 7-class dinners will be available Friday and Saturday at 7 p.m., all featuring community farms and other women of all ages-owned small companies. Earlier menus have incorporated dishes like lefse with apple and radish, or lion’s head schnitzel with horseradish and persimmon. Evening meal is $85 for every individual (excluding gratuity), as well as $22 for a tea pairing or $45 for a wine pairing. Reservations ought to be built on the net in progress.
Chef Alex Diestra, Previous Head Chef of Andina, Has Taken Over at King Tide Fish & Shell


Waterfront seafood cafe King Tide Fish & Shell (1510 S Harbor Way) has a new head chef, the restaurant introduced in a March 29 Instagram publish. Alex Diestra, who was most just lately the chef at Peruvian restaurant Andina and its extra relaxed sister spot, Chicha, has overhauled the restaurant’s menu, with raw dishes like kanpachi crudo with avocado, capers, blood orange, and chile vinaigrette and mains like seafood risotto with fennel, pecorino, and carrots.
Della Mio Pops Up with a 3-Class Meal at Malka April 4
Be one of the very first to dine on Malka’s backyard garden patio (4546 SE Division St) since the pandemic began with this Italian pop-up from @dellamiopdx and @dapperdeerandfriends serving a a few-program dinner menu on April 4. Menu possibilities include spring tartine with ricotta, English peas, favas, and candied kumquats on Minor T bread pistachio pasta with artichoke and herbs and rhubarb crostata. Make reservations by emailing [email protected]
4-Course Evening meal Arrives to Dimo’s Apizza April 6
Next Wednesday, chef Doug Miriello is flexing his tasting menu chops at standout pizza spot Dimo’s Apizza (701 E Burnside St) with seatings at 5 p.m. and 8 p.m. The menu incorporates oyster and scallop crudo, whipped baccala with griddled semolina bread, pizza with spring alliums, dandelions, nettles, “stinky cheese,” and pollen-rubbed porkchop with creamed greens. Every single training course will be paired with a distinct wine from Tendril Wines in Carlton, launched by operator and winemaker Tony Rynders. Make reservations by way of Tock.
Meet The Joy of Cooking Editors and Recipe Testers at Vivienne April 16
Prepare dinner with Portlanders John Becker and Megan Scott, the editors of the most current edition of legendary reference cookbook The Pleasure of Cooking, additionally two of their recipe testers. The function requires put April 16 from 6 to 8 p.m. at Vivienne Kitchen & Pantry (4128 NE Sandy Blvd), which, might we remind you, is now a culinary bookstore, kitchenware keep, afternoon pastry shop, and pure-wine vendor. The Pleasure of Cooking individuals will be participating in a panel/Q&A and creating treats glasses of all-natural wine will be offered for purchase. Tickets are $50 and can be purchased on the internet (does not involve a copy of the cookbook).