In this week’s tastiest news, there are a lot of new reasons to go out for a bite to eat:
The Best Fries
The best French fries in the city are at Korean steakhouse Jeju, according to Oregonian restaurant critic Michael Russell. Jeju has rebranded since 2023, when it opened as a Korean barbecue restaurant focused on serving the whole animal. Chef Peter Cho uses a three-step process for fries that involves drying out the potatoes before crisping them — and previously worked at a New York City restaurant that also won accolades for its fries. [Oregonian]
Berlu’s Return
The beloved Vietnamese Berlu Bakery has again started serving up its signature tapioca flour cake (called bánh bò nướngis), as the bakery reopened this past weekend for the first time since late 2024. Also on the current menu are things like “fresh fruit tarts, strawberry roll cakes, roasted coconut–pandan layer cakes, and coconut egg custard tarts,” Portland Monthly reports. Berlu plans to expand into savory offerings beginning next month. [Portland Monthly]
The Best Sushi
The Oregonian has updated its ranking of the city’s best sushi, including cheap eats (Kashiwagi) to omakase-style dining (Nimblefish). Critic Michael Russell gives the best-overall distinction to Nodoguro. [Oregonian]
The Regional James Beard Winner
Earlier this month, Jinju Patisserie was named the best bakery in America. At the same time, chef Timothy Wastell (who has worked at the Amity winery Antica Terra for a decade) won for the best chef in the Pacific and Northwest. That marks the third straight win for an Oregonian chef in the region (which also includes Hawaii, Washington, and Alaska): Berlu’s Vince Nguyen won in 2023 and Kann’s Gregory Gourdet won last year. Wastell previously worked at Northeast Portland restaurants DOC, Old Salt Marketplace, and Firehouse. [Oregonian 🔒]
- Related: Book “a very nice lunch” at Antica Terra.
