If you thought the Pearl, Powell’s Books and Voodoo Doughnut were Portland’s main hot spots nowadays, think again. Those icons are still mega draws, but as the city continues to reinvent itself with more creativity and indie spirit than ever, look for trendy new hotels, innovative culinary debuts and potent craft distilleries—all existing within an ever-eclectic neighborhood scene.
Districts Transformed
Revitalized neighborhoods throughout town are emerging as some of the most intriguing places to meet, play and indulge.
“One of the things we talk a lot about with planners and through a social media aspect is all of the unique neighborhoods we have and how easy they are to get to from the convention center or from downtown by walking or taking the street car,” says Michelle Graham, vice president of convention services for Travel Portland. “And the great thing is that our restaurateurs are setting up shop in these neighborhoods, so attendees can dine at places they see on the Food Network.”
Graham points to longtime favorites such as the Pearl, Alberta Arts District and Northwest 23rd Avenue, and three places that are going through major transformations: Central Eastside, the Lloyd District and Old Town Chinatown.
Eastside Edge
Central Eastside is chock-full of innovative and edgy establishments specializing in locally sourced products. The list includes Jacobsen Salt Co.; Quin, a candy lab; Steven Smith Teamaker; and Coava Coffee. Two of the district’s hot new dining options are Renata, opened by French Laundry alums Sandra and Nick Arnerich and named 2015 Restaurant of the Year by The Oregonian, and Plaza del Toro, an upscale event space and test kitchen by local chef John Gorham, whose inspiration came from the gastronomic societies of San Sebastian, Spain.
“Gorham has several other small restaurants like Toro Bravo, Tasty n Alder and Tasty n Sons, so they found an old warehouse space to utilize for events,” Graham says. “It has a full open kitchen, and it’s fabulous.”
Meanwhile, the craft distillery movement is so strong, there is a dedicated Distillery Row.
“We’re the craft beer capital of the world and whiskey is the next evolution for us,” says Alacia Lauer, regional communications and public relations manger for Travel Portland.
The newly expanded facility for Central Eastside’s House Spirits Distillery is a 14,000-square-foot venue that doubles as a sleek off-site event space with high- end catering.
“There is nothing like it in Portland. They have a museum-quality lobby where you can look at all the bottles they’ve had throughout the years, like Aviation Gin and Westward Whiskey,” Lauer says.
Additionally, Eastside Distilling is expanding into a 41,000-square-foot facility that will be another option for group tastings and events.
Central Eastside also has a perfect place to revel in Portland’s growing maker culture: ADX, a 14,000-square-foot venue with a collaborative maker space, a learning center and a custom fabrication shop. Public tours, private tours and private group classes are available.
“One cool class focuses on making an Edison lamp,” Lauer says. “You actually wire your own lamp with this ambient light and take it home. It’s taught by Josh Mabry, who makes beautiful artisan lights and lamps.”
Travel Portland also brings makers from places like ADX to group receptions in the convention center.
“They’re eager to demonstrate their craft and show their wares, and it gives attendees a chance to purchase something handmade in Portland,” Graham says.
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The Lloyd’s Renaissance
The Lloyd District, home to the Oregon Convention Center (OCC), has its own revitalization story to tell. The area is in the midst of a makeover that is revealing new hotels, residential and retail developments, and other improvements.
The LEED Platinum-certified OCC installed a new array of 6,552 solar panels, offsetting 25 percent of its power usage. The other 75 percent is purchased through Pacific power’s Blue Sky Renewable, ensuring that 100 percent of OCC energy comes from renewable sources. On Jan. 1, the OCC also started a refundable waste deposit program that gives meeting planners an incentive to use reusable and recyclable materials. The OCC aims to divert 80 percent of potential conference waste by the end of 2016.
The district is also readying for its first convention center hotel: the 600-room Hyatt Regency at the Oregon Convention Center, slated to open in late 2018.
Hotel Eastlund, a former Red Lion, opened in the district in June 2015 with 168 guest units and a ballroom.
“It’s a beautiful, chic hotel with a rooftop tavern and bar named Altabira,” Lauer says. “They have great beer and great views.”
Additionally, a $50 million renovation of Lloyd Center Mall is underway, and “superblock” projects with apartments, residential units and retail space are taking shape.
Old Town Chinatown Comeback
A few years back, Old Town Chinatown was not considered an area to recommend checking out, but nowadays it’s the next up-and-coming area of town, according to Graham.
“It’s great because there’s so much Portland history there,” she says.
The opening of The Society Hotel last November was a cornerstone of redevelopment of the area. The restored vintage boutique property, which dates to 1881, is geared toward budget-conscious travelers and has a rooftop cafe. Two other boutique properties housed in historic buildings are planned: Grove Hotel and Harlow Hotel.
The most-anticipated debut, however, was the city’s first food hall: Pine Street Market, which was unveiled in April and will open in phases throughout the year. Set in Old Town Portland’s historic Carriage and Baggage Building, the renovated 10,000-square-foot space features a communal seating area, and diners can savor the creations of several of Portland’s top food and beverage talents, all of whom were tasked with creating a new concept for the hall.
“We’re thrilled with it because it provides us with another very unique off-site venue space for groups,” Graham says.
Among the nine purveyors are Salt & Straw’s new Wiz Bang Bar, an old-school soda shop concept with experimental soft-serve flavors like smoked Oregon ham served in a black raspberry magic shell, and Shalom Y’all, with Mediterranean street food by chef John Gorham and a cocktail program by Mediterranean Exploration Company’s Jamal Hassan.
Elsewhere in the district, public art and funky establishments are popping up everywhere. One addition is Deadstock Coffee & Gallery. Inspired by sneaker culture, it provides a place to savor premium beans, peruse hip gift items and get your (downtime) sneakers “detailed.”
In a destination whose unofficial motto is “Keep Portland Weird,” quirkiness has its charms, especially for those in search of all things eccentric before, during and after the meeting.
