By PDX People

PORTLAND, Ore. – One of the many great things about living in Portland is the food, of course, and 2017 is going to bring even more dining options to choose from thanks to the Pine Street market which is due to open April 1^st, 2017.

What To Expect From The Pine Street Market

Located on the ground floor of the 1886 United Carriage and Baggage Building at 126 SW 2nd Ave in Portland Oregon, (open from 7:30 am to 10:00 pm six days a week), the Pine Street Market will offer Portland another unique dining option since the curated food hall will feature 9 vendors who specialize in dining options that are all uniquely Portland.

Barista: Known for sourcing top-tier beans from producers across the country and Canada, Barista will not only open a fifth Portland location, but one dedicated to a new line of house-branded and sourced beans, cold brew and tea inside Pine Street Market. The menu will feature three to four signature coffees, bottled cold brew and teas, blended by Jed Klingensmith, the mastermind behind many of Barista’s newest menu additions. Look for owner and rockstar barista Billy Wilson working the bar here. 

Common Law: This European-Asian marriage between Langbaan’s Akkapong “Earl” Ninsom and former Paley’s Place executive chef Patrick McKee, will be among the first tenants to open at Pine Street on Feb. 22. At lunch, look for a menu of sandwiches, possibly including a beef tongue banh mi and a veggie sandwich with house ricotta, as well as larger dishes as they get settled. Dinner could bring plates with French, Spanish and Asian influences like braised oxtail with potato gnocchi and brown butter, Mckee’s mom’s meatballs and marinara and more. The bar program, run by Alan Akwai, will shake-up classic cocktails, alongside local beers and wine.

Food + Juice: What does a restaurant-owning couple do after writing their first cookbook and opening a satellite location at Portland International Airport? If you’re The Country Cat’s Adam and Jackie Sappington, you sign on for a new concept at Pine Street Market. This spring, the Sappingtons plan to open Food + Juice, a 286-square-foot juice bar and healthier grab-and-go counter designed with downtown Portland’s office set in mind. Look for take-and-shake salads, egg sandwiches plus other breakfasty items, plus a “bartender’s spin on fresh juice,” including the option to add a shot of alcohol to any smoothie.

Marukin: This new-to-America ramen chain expects to open two Portland locations in February, one at the market, the other next door to Southeast Portland’s Nong’s Khao Man Gai. Both shops will focus on Hakata-style ramen, another name for tonkotsu, the rich, creamy, pork-based broth that originated in Hakata on the southern island of Kyushu. For Portland, Marukin chef is preparing both a pork- and a chicken-based broth, each with house-made noodles. The opening is part of a rising wave of Japanese ramen chains to open in Portland, including Beaverton’s recently renamed Kizuki (formerly Kukai) and another Tokyo chain, Afuri, which looks to be bringing its signature yuzu-shio ramen to a huge space on Southeast Seventh Avenue, less than half a mile from Marukin.

Olympia Provisions: Olympia Provisions might be Portland’s signature sausage savants, but until recently, actually finding one of their frankfurters wasn’t always easy. Now there are several options: the massive beer hall Loyal Legion, an occasional cart that popped up on West Burnside last summer, on the restaurants’ lunch menu and this Pine Street Market concept, which focuses on a best-hits selection from the Southeast restaurant’s Frankurter Friday, the wacky weekly hot dog special. Look for 12 dogs — including a cauliflower mac n’ cheese frank, a chile rellenos-topped dog and more. Wash it down with a beer, wines by the glass, a bottle of Champagne or a pickle back. Need a salami or pate for the office? Hit the deli case for a near-full selection of cured meats. 

Pollo Bravo: Think Spanish food in Portland and you’ll probably picture John Gorham, the chef and empire-building restaurateur who made his name at Northeast Portland’s Toro Bravo. This project, which combines tapas and rotisserie chicken, is led by Josh Scofield, who for the past six years has run the charcuterie program at all of Gorham’s restaurants. Look for a standing bar, some classic Toro Bravo tapas, rotisserie chicken inspired by both Mexico and Spain, modernist cocktails from Tasty N Alder bar manager Jeremy Meilen and polished service from former Toro Bravo floor manager Sarah Scofield.

Salt & Straw: The fourth Portland location of this beloved creative ice cream shop will take up a prime corner location at the upcoming market. Though you won’t be able to get scoops of their whimsical, rotating flavors — word on the street is this downtown spot will offer “soft serve,” though take that with a stalk of straw — it will be new and “unlike any other ice cream experience in Portland.”

Shalom Y’all!: John Gorham’s second project in the hall — and the final piece in the Pine Street Market puzzle — is this street-food-focused Mediterranean Exploration Company spin-off. Look for chef Kasey Mills to focus on vegetarian-friendly Israeli dishes such as falafel, hummus, house-made pita and salads. For early birds, Shalom Y’all! will serve several Israeli-inspired brunch dishes including shakshuka, the tomato stew many Portlanders first encountered at Gorham’s Tasty N Sons. Other familiar MEC touches include a cocktail menu designed by Jamal Hassan, a wine list curated by Mindy Cook and a brick-and-light-wood design meant to mirror the Pearl District restaurant.

Trifecta Annex: Look for a breakfast-heavy menu from Ken Forkish’s project, Trifecta Annex. In the mornings, expect a chalkboard menu of toast with toppings, including Trifecta’s cultured butter, housemade jams and avocado. A trio of croissants — a double chocolate (chocolate dough, Valrhona filling), a honey-rye-ham (rye croissant sweetened with honey wrapped around a slice of ham) and one made with spelt flour — along with morning buns, will fill out the breakfast menu. By lunchtime, visitors will be able to purchase loaves of Trifecta bread to-go, along with pizza by the slice and whole pies from an electric deck oven.