Known for its New Orleans cuisine served on small plates, tapas-style, and its recently-introduced Asian/Cajun menu created by the restaurant’s New Orleans-born, Vietnamese chef Anh Luu, Tapalaya will host its second annual Lundi Gras (Fat Monday) Breakside Brewery Dinner on Monday, February 16th from 6 p.m. to 9 p.m. at the restaurant. Partnering with Breakside Brewery again this year for the dinner, Tapalaya is kicking-off Mardi Gras one day early with this dinner celebration. Located on Portland’s NE 28th restaurant row, Tapalaya is the city’s first-and-only restaurant to serve New Orleans cuisine as small plates. Tapalaya, which is a combination of the words tapas and Jambalaya, offers its contemporary Cajun/Creole tapas and its recently-launched Vietnamese-inspired special menu and/or dishes at dinner and Brunch. For the Lundi Gras Breakside Brewery Dinner, the restaurant will serve family-style, contemporary Cajun/Creole dishes inspired by Luu’s Vietnamese heritage with five different beers poured personally by Brewmaster Ben Edmunds of Breakside Brewery.

This high-energy event features family-style seating and musical entertainment provided by Steve Cheseborough, a one-man show that brings the Delta blues to life by interspersing songs with stories, history and humor. The event includes dinner, live music, five different beers, and gratuity for $55 per person.

“In New Orleans, Mardi Gras isn’t a one-day event and we believe it shouldn’t be in Portland either,” said Tapalaya Owner Chantal Angot.

The Lundi Gras Breakside Brewery Dinner, served family-style, will feature Chef Anh’s signature blend of Cajun/Creole dishes infused with ingredients from Luu’s Southeast Asian roots that are carefully and artfully paired with select beers from Breakside Brewery. The menu includes the following:

Salty Candied Pecans;
Farmer’s Market Salad with Creole Caper Anchovy Dressing;
Tartare Two Ways (Pho Steak Tartare and Blackened Tuna Tartare) with House 5-Spice Chips;
BBQ Pork Belly and Shrimp Skewers;
Oysters Rockefeller (on the half shell);
Vietnamese-Style Crawfish Étouffée over Rice;
Mirliton Slaw with Kaffir Lime Leaf Vinaigrette;
Shiitake Mushroom Stone Ground Grits with Charred Green Onion Butter;
Braised Beef Short Ribs; and
King Cake.

Luu cultivated a special relationship with Edmunds while she worked at Tanuki. Edmunds will be on-site, personally pouring the following five unique and specially-curated beers for the dinner, and he will be actively engaged with the guests, describing the ingredients and flavor-profiles of the following beers:

Amuse – a Petite Saison
Tropicalia – a Golden Farmhouse Ale with Lychee and Peruvian Aji Amarillo
Bellwether – a Gin, Barrel-Aged Sour Double Wit with Kaffir Lime
IPA – American-Style India Pale Ale; the 2014 Great American Beer Festival Gold Medal Winner
Alan from the Wood – a Rye, Barrel-Aged, Smoked, strong Ale

“It’s a privilege to work with Ben and Breakside. We feel that Breakside’s beers provide the most innovative and unique flavors which give Chef Anh a lot of distinct options to pair with our dishes,” added Angot.

Tickets for the event can be purchased online at