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Downtown 46 p o r t l a n d monthly magazine take-home dinner options including whole and half chickens. The shop will roll out a delivery service soon and when the weath- er warms up a little bit well have outdoor seating and be doing pop-up dinners. A round the corner underneath Ar- abica Coffee is one of Jason Lor- ings new projects Rhum. The only tiki joint in town Rhum will make you feel like a tourist as you search for its elusive entrance. General manager Re- becca Ambrosi advises new visitors to just look for the octopus and the gas lamps. Ambrosi says she and her husband and fellow manager Frank Anderson were going for the tiki escapism feel which theyve achieved in an unusual setting. The space is darknearly black with the light coming from multi-colored lanterns and shaded fixtures up high. A bar of blonde wood bisects the space. Abstract paint- ings with black and blood-red color palettes decorate the perimeter leaving no doubt that Rhum eschews the Jimmy Buffet vibe entirely in favor of Hawaiian film noir. There are tiki cocktails like Mai Tais and the Pain Killera combo of white rum pineapple and coconut. According to Ambrosi the drink menu is evolving all the time but will always keep the clas- sics. She describes the food as elevated bar snacks but with beef tartare celeriac apple salad and a kimchi croque madame these snacks offer flavor and sustenance in equal measure. We do these giant tow- Scales An 8000-square-foot 145-seat overnight seafood sensation Scales is the latest home run by Dana Street Sam Hayward and chef Michael Smith and it comes with a view. Theres a lively bar scene and delicious seafood such as the mussels and scal- lops below served in cast-iron vessels. A King Kong Sledgehammer flirts with a Mai Tai at Rhum and yes the wacky vessels are avail- able for purchase. take-home dinner options including whole and half chickens. The shop will roll out a delivery service soon and when the weath- er warms up a little bit well have outdoor seating and be doing pop-up dinners. round the corner underneath Ar- abica Coffee is one of Jason Lor- Rhum. The only tiki joint in town Rhum will make you feel like a tourist as you search for its elusive entrance. General manager Re- becca Ambrosi advises new visitors to just delicious seafood such as the mussels and scal- take-home dinner options including whole and half chickens. The shop will roll out a delivery service soon and when the weath- er warms up a little bit well have outdoor round the corner underneath Ar- abica Coffee is one of Jason Lor- . The only tiki joint in town Rhum will make you feel like a tourist as you search for its elusive entrance. General manager Re- becca Ambrosi advises new visitors to just delicious seafood such as the mussels and scal- space is darknearly black with the light 46 p o r t l a n d monthly magazine coming from multi-colored lanterns and shaded fixtures up high. A bar of blonde wood bisects the space. Abstract paint- ings with black and blood-red color palettes decorate the perimeter leaving no doubt that Rhum eschews the Jimmy Buffet vibe entirely in favor of Hawaiian film noir. There are tiki cocktails like Mai Tais and the Pain Killera combo of white rum pineapple and coconut. According to Ambrosi the drink menu is evolving all the time but will always keep the clas- sics. She describes the food as elevated A King Kong Sledgehammer flirts with a Mai Tai at Rhum and yes the wacky vessels are avail- able for purchase. Sausage with peppers onions mustard and fresh mozzarella make a tasty sandwich special at Hero. Its a fun space to be init gets rocking and very social. Michael Burke Scales general manager