Beaverton Restaurant Week is Back!

beaverton-restaurant-week-2019

I’m so pleased that Beaverton Restaurant Week is back!  Produced by the Beaverton Downtown Association and the City of Beaverton, it starts tomorrow, Thursday, September 26 and lasts through Sunday, October 6, 2019. Close to a week and a half, but who’s counting? 44 restaurants around downtown Beaverton are participating, which means the ability to get to these places via transit is even easier than in past years.

The selection of restaurants in an international affair—the tag line for the week is “Dine Local, Taste Global.” I’m not going to tell you where to go exactly (The Oregonian can do that), but here is the list (you can also find an interactive map, here):

Mostly Drinks

AVA Roasteria. Coffee house. Specialty Dish: Affogatos $3.75 – Vanilla ice cream topped with shots of espresso.

Bootleggers. Whisky Bar. Specialty Dish: Chicken Parmigiana – comes with a dinner salad and a side, (choice of seasonal veggies or house potatoes) comes with garlic bread.

Brickhaus Coffee. Coffee shop. Specialty Dish: Gingersnap latte.

MILK + T. Boba. Specialty Dish: Beach, Please: Pineapple Coconut Milk Bubble Tea—a fun and new take on our “Piglet” that uses Pineapple handcrafted syrup instead of Strawberry! Sort of tastes like a Pina Colada!

Ome Calli Frozen Treats. Unique frozen treats. Specialty Dish: Handmade pitaya paleta (dragon-fruit Popsicle).

Raindrop Tap House. Beer & Cider. Specialty Dish: Specialty rotating tap of Oregon’s finest beer.

Thornton Family Coffee Roasters. Coffee Roaster and Café. Specialty Dish: 12oz Thornton coffee with a Nanaimo Bar from Delectable Baked Goods.

Syndicate Wine Bar. Wine Bar. Specialty Dish: Manager’s Special White: Coelho Vineyards White Pinot Noir. Manager’s Special Red: Zerba Cellars Wild Z Red- Best in Show and 2 gold medals at the Walla Walla Wine Festival, August 2019.

Bakeries

Carina’s Bakery. Vegan bakery. Specialty Dish: Medaljer (“medal cakes”): shortbread cookie sandwiches with coconut whip, lingonberry or apple jam, and dark chocolate.

Delectable Baked Goods. American-style Bakery. Specialty Dish: a take on Milk Bar Pie—a brown sugary chess pie on an oatmeal cookie crust. Topped with dark chocolate ganache and salt. On Saturday, enjoy a smooth latte from Lionheart Coffee’s espresso cart! Enjoy Delectable’s featured treat + a Lionheart latte for $7 during the event!

Donut King. Donuts. Specialty Dish: Buy 2 get one free—Cinnamon roll with chocolate or maple swirls.

Restaurants

Batter Up. Waffles and waffle sandwiches. Specialty Dish: Maple glazed pork belly with home fried potatoes, 2 eggs and a waffle.

BG Food Cartel. 31-cart food cart pod. Specialty Dish: Specials will vary per food cart.

Big O’s Pizza. Wood Fired Pizza. Specialty Dish: Ham and cheese calzone: Boars Head Canadian bacon, Tillamook Cheddar and Gruyere cheeses.

Big’s Chicken. Smoked Chicken. Specialty Dish: The Dirty Loco Moco: Hamburger Patty, Dirty Rice, Fried Egg, Creole Gravy, Green Onion, Fresno & White Gold Sauce.

Boriken Restaurant. Puerto Rican. Specialty Dish: Puerto Rican Style Corned Beef.

Broadway Saloon.  Bar & Grill. Specialty Dish: TBD

Decarli. Italian-inspired Northwest cuisine. Specialty Dish: Sea Scallop Crudo—pickled chanterelle mushroom, pear, chive, and citrus.

Du Kuh Bee. Korean. Specialty Dish: Wok fried Bo-Ssam (slow cooked pork belly)—pork belly, cabbage, garlic, green onion in honey soy sauce. *contains oyster sauce. Korean Baechu Salad—Napa cabbage, bok choy, carrot, onions, apple with citron soy sauce.

Ex Novo Pizza. Brewery & Detroit-style Pizza. Specialty Dish: Green Chile Mac and Cheese Pizza—brick cheese, cheddar, green chile beer cheese sauce, lumachine pasta (a small shell-shaped pasta).

Family Cafe. Cafe. Specialty Dish: Oreo Dessert.

First Street Taqueria. Tacos. Specialty Dish: Enmoladas—two cheese filled enchiladas with mole oaxaquno topped with crema, queso fresca, & marinated onions; served with beans and rice. Meat or veggies added for additional charge.

Giovanni’s Restaurant. Italian. Specialty Dish: TBD

Glorias Secret Cafe. Latin American. Specialty Dish: 2 Pasteletos w/ Chimichurri—Cuban pastries that are baked puff pastry-type pastries filled with savory fillings.

Ickabod’s Bar and Grill. Neighborhood Bar. Specialty Dish: Seared Yellowfin Tuna/Marinated Cucumber & Onion Salad/Lemon Herb Couscous.

Kaow Thai Cuisine. Thai. Specialty Dish: Sunny rice and chicken—steamed turmeric rice with slow cooked marinated chicken with Thai style spices. Served with steamed broccoli and fried egg.

Karver Sandwich Bar. Craft Sandwich Bar. Specialty Dish: Smoke tri-tip sandwich.

La Jarochita Restaurant. Mexican. Specialty Dish: Chile rellenos (plate or burrito).

La Vida Veggie. Latin American Vegan. Specialty Dish: Vegan chimichanga—tofu, potatoes, cashew cheese, spinach and soyrizo in a flour tortilla, smothered in green salsa and vegan cilantro sour cream. Served with side salad or chips.

Maiale Rosa Wood Fired Pizzeria. Pizzeria Specialty Dish: Panuozzo—Roast pork, rapini, scamorza. Served with salad choice; Pizza Special—Bacon/onion jam, EVOO, garlic, spinach, caramelized onions, Gorgonzola, fior di latte.

Mexicali Express. Mexican Food. Specialty Dish: Breakfast burritos.

MiNGO. Italian. Specialty Dish: Tajarín al Ragú di Polpo—Egg rich pasta, octopus, summer cherry tomatoes, oregano and a touch of chili flake.

Mio Sushi. Japanese Restaurant. Specialty Dish: Joy Joy Roll—Real crab, cucumber, avocado, spicy tuna, shrimp tempura, onion, jalapeno, tobiko, sweet sauce, tenkasu.

Mo Cha Tea House. Asian Fusion. Specialty Dish: Popcorn chicken rice plate & fresh strawberry tea with cheese cloud.

Nak Won Korean Restaurant. Korean. Specialty Dish: Blazing Calamari: spicy squid over rice.

Ringo’s Bar and Grill. American Pub Fare. Specialty Dish: Halibut Sliders—crispy halibut on a delicious brioche slider bun, topped with cheddar cheese, coleslaw and homemade tartar sauce; Impossible Sliders—Impossible Burger on a Brioche slider bun with our secret burger sauce, topped with lettuce, tomato and onions. Meal includes 2 sliders with an array of fantastic side options.

Siam Lotus. Asian Fusion. Specialty Dish: Chu Chee Halibut—8oz halibut fillet served with steamed asparagus, special curry sauce, drizzled with roasted chili oil.

Superbowl Teriyaki. Teriyaki. Specialty Dish: Seafood Ramen (mild/spicy); Honey spicy yakisoba.

Tan Tan Café & Delicatessen. Vietnamese. Specialty Dish: Umi Ramen x Tan Tan Cafe—Locally made, Umi Organic ramen noodles tossed with our house-made Hoisin Sauce and layered with shrimp, calamari, charsiu pork, sliced pork meat roll and quail eggs served with a pork and chicken based broth on the side. For our vegan/vegetarian friends, the toppings will be seasoned tofu and vegetable medley with our spicy lemongrass broth. Both soups will be topped off with bean sprouts, fresh herbs, lime and jalapeño. $13 with $1 from each dish sold during Beaverton Restaurant Week going to IRCO.

Thai Bloom. Thai, Authentic and Fusion. Specialty Dish: Crispy seafood stick; Orange curry salmon with seasoned vegetable.

Tom’s Pancake House. Traditional American Breakfast. Specialty Dish: TBD

Ur Mediterranean Restaurant. Mediterranean. Specialty Dish: TBD

Vault at LaScala. German-Inspired Food Window. Specialty Dish: Crab Cheese Fondue with cut bread; Crab Cheese Fondue with giant soft pretzel.

Waba. Korean. Specialty Dish: TBD

Beaverton Restaurant Week is also doing an Instagram contest: “We’re giving away a $25 gift certificate each night of Beaverton Restaurant Week! Just snap a pic during the event at a participating restaurant and post it to Instagram (make it public!) with the hashtag #BeavertonRestaurantWeek and you’ll be entered to win!”

It’s going to be a great week and I hope you can make it out to some of these places. Restaurant week is always a good chance to try something new—or enjoy a place you love!

Beaverton Restaurant Week 
Thursday, September 26 through Sunday, October 6, 2019
Beaverton, OR
beavertonrestaurantweek.com | Instagram | Facebook

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Bridgetown Bites is written by Meg Cotner, a food loving freelance writer, editor and published author in Portland, OR.

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