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. Noon-11 pm. The parking lot next to Bye & Bye was once used mostly as a turnaround for ride shares dropping off thirsty bar-hoppers. Now, it’s critical real estate supporting the vegan bar’s outdoor dining program. The asphalt on the corner of 10th and Alberta holds upward of 30 well-spaced wooden picnic tables, some in sun, some under the cover of easy-ups, most near heaters. This is in addition to the still-functioning bamboo backyard reached by taking a stroll through the bar’s dark interior. Ordering takes place at the bar, whether it’s for the namesake Mason jar of peach vodka or the vegan Chipotle Mac & Cheese. ELIZA ROTHSTEIN. ....
by Janey Wong • Mar 17, 2021 at 10:01 am All the bells and whistles needed to recreate Tropicale’s signature piña colada at home. Janey Wong News of Tropicale founder Alfredo Climaco’s passing shook the local food scene in late January when it was announced that he had passed from COVID-19 just four days after his 32nd birthday. Opening a brick and mortar bar was a big life dream that he had realized a mere six months earlier. Amazingly, the bar reopened a week after Climaco’s passing, after a deep-clean and negative test results from staff. The team pushed through their grief in the best way they knew how: keeping the Piña Colada King’s (a moniker bestowed by ....
Willamette Week The need for strong, independent local journalism is more urgent than ever. Please support the city we love by joining Friends of Willamette Week. Where to Get Drinks in Portland This Week, One Way or Another Your weekly Buzz List. Tropicale (Christine Dong) 2337 NE Glisan St., 503-894-9484, tropicale.co. Noon-9:30 pm Wednesday-Sunday. The Portland food world was leveled last week by the passing of Alfredo Climaco, Portland s pina colada king and owner of this colorful, recently opened cocktail bar. But a piece of his vibrant spirit survives in the drinks that made him famous, like the smoky-sweet Oaxaca Forever. Named after the home state of Climaco s father, it has a subtle wood smoke that wafts in the background like a bonfire on the sand, joined by a swell of grapefruit that crashes against a dash of warming cinnamon. ....