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Pok Pok Headed to PDX; Food Cart Crimes

Welcome back to CascadiaWire, covering the latest restaurant news from the Pacific Northwest corridor.

Bunk Rendering

NE/Rose Garden— The Moda Center, home to the Portland Trailblazers, is getting a double-dose of Bunk this fall, with the opening of a club-level Bunk Bar that will offer a bigger menu than the cart on the arena's third floor. The menu looks to be a solid lineup of Bunk's greatest hits, including the classics like the Pork Belly Cubano, Mole Tater Tots and Icebergs (draft beer with a float of frozen margarita).  [EPDX]

NE/Airport— Soon you'll be able to get your Pok Pok fix on your way in or out of Portland International Airport. A new, quick-service, pop-up location is slated to open at PDX in October, just in time to ease the pain of holiday travel. The contract goes until late summer 2015. No word yet on if a more permanent location is in the works. [EPDX]

Westside— Boke Bowl, purveyors of the finest unconventional ramen you've ever slurped, plans to offer a "Boke Sum" brunch at their Westside location starting in mid-November. On the menu horizon: bao stuffed with kimchi and pork belly, shrimp-and-peashoot har gao dumplings, and "Boke Marys" made with nori and Korean chili. [EPDX]

Southeast and North— A crimewave hit Portland food carts earlier this week. In just two days almost 20 Portland food carts had their power cords cut and stolen. Some carts were even hit two nights in a row. Cord-cutting is an all-too-common occurrence for food carts, which are vulnerable to thieves looking to strip out the copper wire and sell it for scrap metal. Not only are the cords expensive to replace, the loss of power results in hundreds of dollars of spoiled food, and a day of lost sales. [EPDX]

Northeast— The former chef of Slappycakes, a beloved Portland breakfast spot, is opening a Southern-focused breakfast and lunch spot called Muscadine by mid-October. A Mississippi native, Laura Rhoman spent more than 10 years working with Southern-cuisine icons such as Scott Peacock and Martha Hall Foose. Half the menu will focus on classics like fried chicken or catfish, while the other half will explore lesser-known regional specialties. [EPDX]

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