This week, we have devastating food news to report: a local food cart owner was detained by ICE last week and is being held in Tacoma’s ICE facility. The cart will close permanently, and the owner is expected to be deported to Laos. It feels silly to talk about restaurant openings and closings in the midst of a mass deportation crisis that’s tearing apart families and communities. Remember to continue to do what you can to keep our community members safe, and resist in whatever way you can.

Khao Niew Lao food cart owner detained

Thavatsay Phimmoungkhoun AKA “Nong,” the owner of food cart Khao Niew Lao near Portland State University, was detained by ICE on April 23. The food cart announced its permanent closure via Instagram, although its sister location at Cully Central will remain open—check out this PSU Vanguard article to get a sense of Nong’s personality and his importance to many members of the PSU community. A GoFundMe has been launched to help Nong establish himself in Laos. 

Nong, a refugee from Laos, had been issued an order for removal due to past criminal conduct, according to ICE. “His criminal conviction rendered him subject to removal under U.S. immigration law, and an immigration judge ordered his removal in January 2011,” an ICE spokesperson told KGW. The Oregonian reported that there has been a sharp increase in ICE arrests of Laotian immigrants in recent months.

Nong’s sister, Ae Sangasy, posted an emotional video about her brother’s detention on Instagram. “My brother came to this country legally as a refugee. Our family has been here nearly 40 years, and this is the only home he knows. Like many people, he made mistakes in his younger years. His past was never violent. …Everybody deserves a second chance. …So for you to try and throw that judgment at anyone that’s out there trying to change for the better, please, please, try to understand where they came from.”

Foie gras on the chopping block again? 

On Wednesday, April 29 at 2 pm, Portland City Council will hear testimony regarding a proposed ordinance that would ban, within city limits, the selling or serving of foie gras that was produced  by force feeding. (Portlanders would still be able to buy force-fed foie gras online and eat it at home, and foie gras may still be sellable if the provider can prove that it was not produced via force feeding.) Violations would incur a penalty of $1000 to $5000. Currently, foie gras cannot be legally served in California, and a ban in New York City has been enforced on-and-off; many countries also have foie gras bans in place, including the UK, Germany, and Italy. 

The proposed ordinance, which was introduced by Councilor Mitch Green, Council President Jamie Dunphy, Councilor Angelita Morillo, and Councilor Tiffany Koyama Lane, states that foie gras produced by force feeding, which intentionally causes swelling of the liver, amounts to inhumane treatment, and that the production of force-fed foie gras also contributes to climate change, environmental degradation, and an increased risk of zoonotic illnesses like bird flu. Several prominent Portland restaurateurs have signed up to give testimony opposing the ordinance, including Gabriel Rucker, who serves his signature foie gras profiteroles at tasting menu restaurant Le Pigeon and offers foie gras dumplings and seared foie gras add-ons on top of steak frites and duck stack pancakes at Canard. Stay tuned for updates on the outcome of Wednesday’s City Council meeting.

Pamana opens for dinner service

Filipino restaurant Pamana, the restaurant from couple Ethan and Geri Leung (formerly of food cart Baon Kainan) located inside the Hoxton Hotel in Old Town, has been open for brunch service since September. Starting Thursday, April 30, they’ll be adding dinner service. The menu is divided into three sections: shareable small plates including lumpia, salmon kinilaw, and fried chicken skewers, side dishes like rice, cabbage, and laing (coconut milk vegetables), and mains like grilled prawns with palabok sauce, pork belly sisig, and pancit noodles. If you’ve tried Pamana or Baon Kainan, you know this is a big deal—the Leungs make some of the best food in town, Filipino or not, and this is the first time they’re bringing back some of their signature dishes like lumpia and pancit. Reservations are available online.

15 NW 4th, pamanapdx.com, @pamanapdx

In-N-Out is now open in Vancouver

This California fast-food chain, which has a mysterious hold over California expats, offers mediocre fries and an extensive secret menu with animal-style burgers. The chain opened its newest location on April 23 in Vancouver, Washington. For most Portlanders, this is now the closest In-N-Out; previously, the Keizer and Ridgefield, WA locations were the closest. Another location in Hillsboro is expected to open soon.

13511 SE 3rd, Vancouver, WA, in-n-out.com

Ring Ding Ding opens May 8 in the former Libre space

A new cocktail bar is coming to the SE Clinton space formerly occupied by dessert and cocktail bar Libre, which closed on April 4. The bar is owned by Nan Chaison, who also owns Norah and Mestizo; she’s also one of the former co-owners of Libre. Chaison will draw from her Thai roots for the cocktail menu, while guest chefs will provide the food. The bar’s opening chef will be Jahquari Greene of Mad Man Pop-Up, who specializes in West Indian food.

2601 SE Clinton, @ringdingdingpdx

The Slide Inn will close

This neighborhood restaurant, specializing in German and American breakfast and lunch with gluten-free options, will close after Mother’s Day brunch service on Sunday, May 10—so this is your last chance to get their housemade smoked sausage or gluten-free wienerschnitzel. The restaurant originally opened in 1994 as an Italian restaurant, Il Piatto, and changed concepts in 2012 to become the Slide Inn. 

2348 SE Ankeny, slideinnpdx.com