Downtown Portland's Pine Street Market

[excerpted from Oregon Live/Oregonian article]  It won’t officially open until April 1, but by this time next month, most of the restaurants at downtown Portland’s hotly-anticipated Pine Street Market will be up and running.

The 10,000-square-foot food hall will span the entire ground floor of the 1886 United Carriage and Baggage Transfer Building and will bring nine, big-name Portland restaurants, bakeries and more together under its skylit roof.

Pine Street Market, from project developers Jean Pierre Veillet, David Davies and Rob Brewster and culinary curator Mike Thelin, will give Portland its first taste of a red-hot modern food trend, the curated food hall, which has already found success in New York, Los Angeles and San Francisco.

Get to know all the tenants opening inside Pine Street Market:

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.

Read More – Source:  http://www.oregonlive.com/dining/index.ssf/2016/01/meet_all_the_tenants_and_downt.html