Angelina’s Will Open in Slabtown in Portland

It’s nice to be able to write about this after first catching wind of it last July. The Sesame Collective folks are opening a restaurant called Angelina’s, an upscale bar and grill, in what was the Cosube space on the ground floor of the Saltwood Apartments building on NW 21st Avenue in Slabtown. They expect to open this summer.

I had a chance to chat with Laura Amans and Kasey Mills at Sesame Collective, and here are some of the things we talked about.

But First, Cosube

First—did you know their name was a triple portmanteau? It stands for Coffee-Surf-Beer. I was lacking in this knowledge until I started writing this article. Cosube started in Manzanita, Oregon by Alex Morris, who learned to surf there in the 1980s. The name pretty much spells out his perfect day: coffee, then surfing, and ending the day with a beer and a chill evening.

They opened in 2016 over on MLK; closed temporarily due to COVID in March 2020; closed their east side location in October 2021; opened in Slabtown in December 2022; and closed in May 2024. So, it’s been a while since this space has been occupied.

Angelina’s: What’s in a Name?

The restaurant is named after Angelina, Laura’s paternal grandmother.

“My parents separated when I was little, and I spent summers [outside of Boston] visiting my grandmother, my grandfather, and my dad—my dad comes from a big family,” Laura explained. “They always had lots of people over, always gathering around the kitchen table, eating and coming together in that way. And they really fostered a sense of community that has inspired me for my own life.”

Sesame Collective

I was curious about the origin of Sesame Collective, too, so I took the opportunity to ask them about it. Kasey, who has been cooking in Portland since about the year 2000, and Laura were part of the Toro Bravo Group. “In 2020, an opportunity became available for us to buy the Mediterranean side of the group, which I was already a partner on,” explained Kasey. “So when we bought the group, we decided to rename and rebrand it.”

Angelina’s: The Location in Slabtown

So why the Slabtown neighborhood for Angelina’s? To start, they’d been dreaming of what their next space would be after they opened Dolly Olive. “We wanted to make sure that we found the right space at the right time,” said Laura.

She continued, “A couple of years ago, Kasey and I got an office space over here at a coworking building. While we’ve been in this neighborhood we’ve seen what the foot traffic is like, and also what the evenings are like.”

She added, “We were approached about that space, and after looking at it we fell in love with it.”

For them it also feels good that they were able to intentionally choose the space when presented with it. They didn’t just take the first space they came across. Laura said, “I think over the years we passed over five or six spaces, just waiting for the right one to come through.”

Kasey mentioned some of the attractive amenities in the area, too: “Forest Park is really close. There’s a lot of running to do up there. There are a lot of gyms in the area and nightly run clubs that you see in the summer. There are a lot of families with strollers. It just has a nice vibe. So we felt like it was a good area for us to put down some roots and add to the community.”

The Angelina’s Space

It’s a 2,800 square foot space and in it they’ll have over 100 seats total. 76 seats will be inside, with 54 in the dining room, 16 at the bar counter, and a 6-seat chef’s counter; they are planning on having an open kitchen and bar. And then there are 30 outside on a heated patio, offering year-round alfresco dining.

Being on the corner, they have windows on two sides, as well as two large rollups to open during summer.

Design Details

From a design perspective, you’ll find dark walnut wall panels with off-white walls, white marble countertops, and brass accents. The banquettes will be navy blue and upholstered in leather.

They also mentioned handmade Zellige tile in the color “Tea Ceremony.” I was curious to see what they meant by that—at first I envisioned a version of brown or black, but it turns out it’s a lovely shade of blue-green. You’ll see then on the arches behind the bar and the columns framing the kitchen.

This was the first restaurant Laura and Kasey were able to design, with help from Scott Edwards Architecture LLP, with Senior Associate Bob Carbaugh, AIA, and Architectural Designer Andra Zerbe leading the project.

“It’ll be a really warm, welcoming, and classy space,” said Kasey. “One thing that we learned from Dolly Olive and Bar Dolly is that people really want to be in a beautiful space. A space that makes them feel somewhere special.”

He continued, “And so we’ve really taken that to heart on this project and are trying to build something where once you come inside and you step in, you feel like you are somewhere special where you can relax and really just enjoy being in the space.”

The Fern Bar Detail

A press release says they are “taking inspiration from the classic 1970s fern bar.” So what is a “fern bar”? Well, there really were ferns involved.

TGI Friday’s is often referred to as one of the original fern bars (Laura referenced it in our conversation), but there’s also Henry Africa’s in San Francisco at the corner of Broadway and Polk. It had excessive greenery. It was a place to enjoy a fruity, playful drink (e.g., Lemon Drop, Harvey Wallbanger, Grasshopper). It was a kind of singles bar. Ladies night was popular.

I’ve heard Portland’s Hey Love referred to as a nod to the fern bar genre (they do have a lot of plants). Interestingly enough, this all matches up with the prediction I heard that 2026 will be more analog—perhaps singles bars are the answer to increasing discontent with dating apps.

I asked Laura and Kasey about the fern bar detail and Angelina’s. “It’s kind of an area where we’re pulling inspiration from,” said Laura. “I would say it’s a little bit of a design concept. While we were working on designing the space with the architects, they kept coming back wanting to make sure that we were balancing masculine elements and feminine elements.” The goal for the space is to be warm and welcoming.

Angelina’s Is For Connection

Angelina’s looks to be a place for good food and drink—but also offering a comfortable and beautiful place where people can connect is high on their minds. That could be a birthday celebration; girls or guys night out; celebrating the end of an athletic season; a first (or fortieth) date; a new job; or simply time to hang with friends.

“We all are reaching to connect with others right now,” said Kasey. “So I do think building these spaces where you want to go and bring people together—that’s still something coming out of a pandemic.”

He also noted that a lot of people are still working from home, and the dynamic of their connection to the community has changed. He, and many of his colleagues in hospitality enjoy creating spaces where people can break bread together—and even become regulars.

“We found that with Yalla, it’s more of a neighborhood restaurant than a city destination,” said Kasey. “And we love that because we’ve got a lot of regulars, and it’s fun to get to see them and help them celebrate parts of their lives, over and over. And I think that’s what we’re looking for here.”

Eating and Drinking at Angelina’s

As for the food, they call it “chef-driven cooking,” which of course refers to Chef Adam Demaris, Angelina’s chef. Plus they are excited about their beverage options that will include both alcohol in its many forms, and non-alcoholic libations.

Chef Adam Demaris

Adam worked at the Marlow Collective in Brooklyn, NY—that’s Diner, Marlow & Sons (closed in 2025), and Marlow & Daughters, as well as Romans and Achilles Heel. Marlow & Sons opened right before I moved to NYC and they were known as a particularly hip and popular spot there in Williamsburg in the mid-2000s—just up the street from heavyweights Peter Luger and the iconic Williamsburg Bridge.

While Adam was at Achilles Heel, rose to Chef de Cuisine there. He’s a recent transplant from NYC (got here last fall) and “brings that same New York culinary sensibility to Portland’s dining scene.”

Connecting With Chef Adam

So how did they connect with Chef Adam Damaris? The origin of that goes back to the mid-to-late-2000s.

“So me and his wife used to cook at Toro Bravo back in like 2007 to 2009,” said Kasey. “And she moved to New York City, where she met Adam and they got married. And we’ve been in touch for the last 10 or 15 years. And when I found out that they were moving back here, I quickly called Adam up and asked him if he was interested in working with us and opening this new project.”

He continued, “One of the things that we were really interested in and doing with this new project is that we wanted someone who had a fresh perspective on cooking within our company. Our goal is to make Angelina’s different than our other restaurants. So we were really looking to bring in some outside influence.”

He added, “Every time we go to New York, we look them up, we spend time together with them, and we just felt like this was a good opportunity.” Adam arrived last September, and he started working with them shortly after that, learning the ropes of how they operate and do things at Angelina’s and Sesame Collective.

The Diner Book’s Influence

The aforementioned Diner has been a significant place to eat and drink in Williamsburg, Brooklyn—and it has made an impression on Kasey. “The Diner book was one of the first books I bought for inspiration for Angelina’s,” he said “I think it’s a great book! I think we’re going to take some of the style of food they make there and bring it into Angelina’s.”

Food at Angelina’s

While they are planning for Angelina’s to be a little different from the other Sesame Collective restaurants, they still plan to source their ingredients from a variety of trusted farmers. And some familiar flavors in the food will be present. “You’re going to see some Mediterranean flavors in the spice mixes we use,” said Kasey. “We’ll have yogurt, you’re going to see some feta, you’ll see olive oil.”

Kasey shared some of their food plans for Angelina’s. First, about the pasta—they’ll have three to four different pastas on the menu, and one will be a stuffed pasta. Right now they have been looking at a cannelloni stuffed with pork and beef. “And then we make a cauliflower bechamel, where basically you take cauliflower and boil it, and then you blend that up with some cream and a couple of egg yolks and make a sauce that way,” explained Kasey. “And then we pour that over the top, put it into the hearth oven, and cook it ’til it’s basically browned and molten.”

They also plan on having some tasty proteins: a pretty good steak, including a spiced ribeye with Ras el Hanout, a North African spice blend; a brick chicken with a tomato butter; or a cedar plank salmon with a brown sugar and soy sauce rub. 

“We have a big smoker out at Yalla,” said Kasey. “We are able to smoke like 200 pounds of meat a day. And so, from time to time, you’ll be able to see smoked short ribs show up on our menu, or some things that we do not necessarily offer at Yalla, but that we can make out there, cook, and then bring down and serve at night.

Also look for seasonal salads featuring regionally sourced produce, “a proper snacking section,” and steakhouse sides like mashed potatoes but with yogurt and olive oil. They also have a menu category called “Side Cars” for tableside sharing. They are designed to be enjoyed with or without any of the other menu items. Kasey described them as this: “Think about a motorcycle and the sidecar that goes with it.”

Polenta Bread

Kasey mentioned how Sesame Collective restaurants are known for their bread and how they make fresh bread at every restaurant. It might be pita or rye bread. “For Angelina’s, we’re making a cornmeal [AKA polenta] bread,” said Kasey. Note: this is not corn bread but more of a flatbread.

He continued, “We’re doing them in cast iron skillets that are heated up. You put the dough in, and then you pop it into the oven—the hearth oven is around 600 degrees. The bread will cook quickly. It will crust over, and then it will be light and fluffy in the middle.”

They’ll also serve the breads with different toppings. There’s a roasted cabbage, caraway, and oregano oil topping; and one with fresh cheese, Calabrian chili, and olive leaf-infused honey.

Dessert

They will have dessert options and they sound pretty good. “I think the one that I am the most excited about is an upside down olive oil cake with seasonal fruit,” said Kasey. They’ll offer this throughout the year. “It’s warmed in our hearth and then served a la mode,” he explained.

Laura added, “And we are making all of our own ice cream.” Likely it will be a sour cream or yogurt-based ice cream—something a little tart to accompany a rich cake.

“Another one I’ve tried—and it’s really good—is a peanut butter pie with a chocolate babka crust,” said Kasey. “And we’re also working on a coconut pie with a key lime curd filling.” They have two women who help them create their desserts, along with the work of their culinary director, Natalie Gullish.

Drinks

The beverage program at Angelina’s is helmed by longtime SCRG Beverage Director Joanna Scarpelli. Drinks will be “designed for the everyday guest.” They want drinking and eating at Angelina’s to be accessible and welcoming. You can expect:

• More than 30 bottles priced under $50.
• Mostly local wines.
• Some favorite Mediterranean producers, too.
• A curated selection of mini cocktails “designed for exploration and sharing.”

More on the Cocktails

They’ve divided them into three categories: Refreshing, Full Flavor, and Sippers. This includes:

• Hibiscus spritz with white flowers.
• Brown butter-washed cognac sidecar.
• Cucumber parsley soda.

“We’re thinking about having a reverse happy hour starting at 8pm,” said Kasey. “And we’re going to offer minis during that time. So instead of a full cocktail, you can get half a cocktail for like eight bucks, as opposed to a full cocktail for $16.” This will allow people to get to experience more of the menu for a lesser price; or for them to explore it, find out what they love, and then come back for more.

NA Drinks

I always like to ask if there will be non-alcoholic options, and Laura said, “Kasey and I both don’t drink. We’re really big on making sure that there’s a good selection of non-alcoholic options.” Look for a variety options in NA realm, as well as low proof.

Getting There, and Parking

They mentioned that they are close to the freeway, so that’s convenient for folks both coming from within and out of Portland (AKA the suburbs). They also highlighted the parking availability—“There’s a parking structure and a parking lot right next to us,” said Kasey. “So parking is really convenient for our staff and guests.”

The neighborhood has also changed a lot, what with all the new development. I also learned from them that the city is putting in a park in the neighborhood. It’s a pretty clean and safe area—something appealing to Laura and Kasey—that is really hopping with activity. From an anecdotal standpoint, I’ve had numerous good experiences in the Slabtown section of Northwest Portland.

Opening Angelina’s

As I mentioned earlier, they will open this summer. They’ll start with dinner and brunch (on weekends), and will be open seven days a week. All the best to Laura, Kasey, and their team and they work to open the doors later this year!

Angelina’s [projected opening summer 2026]
1580 NW 21st Avenue, Portland
Angelina’s website | Instagram