New on the Resy At Home Hit List: Le Pigeon, Pok Pok, Wajan

The dirty bird returns. Beard Award-winning chef Gabriel Rucker recently launched the Bird Box, a $65, three-course meal for two inspired by both Le Pigeon and Canard’s menus. In a surprise to no one, these sell out quickly. Orders open on Sunday at noon for Friday or Saturday pick-ups at Canard. Previous menus have included an arugula salad with crispy quinoa in a citrus-mustard vinaigrette, roasted pork belly glazed with an orange truffle lacquer alongside truffle mac n’ cheese and strawberry tiramisu cake cups. Wine director Andy Fortgang has also selected a handful of bottles to pair with your meal each week. Keep your eyes peeled, too, for the select 30-count Canard steam burger kits for $30 to recreate the upscale White Castle favorite.  Find more details here.

James Beard Award winners Greg and Gabrielle Quiñónez Denton recently joined the take-out game with high-roller, Argentine-inspired, grill-kissed dinners for two. The inaugural takeout menu featured wood-fired prime rib with thyme beef jus and horseradish crema, potato gratin with grilled poblanos, grilled asparagus and chimichurri, maple-glazed carrots with truffled pistachios, and chèvre-strawberry cake with vanilla bean ice cream. Menus average around $50/person and are available, ready-to-eat, for pickup on Friday or Saturday evenings. Keep an eye out on Ox’s Instagram for  grill, meal and cocktail kits as they become available. (We’ve already seen the iconic bone-marrow clam chowder kit drop.) And order here.

After a 10-week pause, Spanish darling Ataula has returned with a tight takeout menu of signature paella, rossejat (the traditional Catalan dish, here available with seafood, vegetables or steak), half or whole roasted chickens with house romesco sauce, and a full tapas dinner of Ataula favorites — house olives, Manchego, tortilla espanola and churro donut holes. A short selection of pantry items and add-ons can help fill out your meal, including: the restaurant’s crisp glass bread, ready-to-cook Iberico ham croquetas by the half-dozen, stocks and lobster fumet by the pint, and of course, a cocktail kit for the restaurant’s beloved and dangerously easy-to-drink sangria. Order here.

Delight in chef and owner Fatou Ouattara’s cozy dishes from the Ivory Coast and Burkina Faso. Find crispy fried samusas stuffed with chicken or spiced green lentils; jollof rice with your choice of protein; mafe, the peanut butter stew with beef or chicken; sweet plantains; or attieke poulet braisé, the national dish of the Côte d’Ivoire, with its combination of fermented cassava couscous and marinated chicken. Don’t miss a side of fufu, a staple in many West African countries made from pounded cassava. Check their online menu, and call (503) 477-7138 or order here.

Get dinner and a project from Pok Pok with the restaurant’s meal kits, which include a recipe and all the required ingredients you’ll need to complete the dish. Right now, guests can order Ike’s fish-sauce wings or spicy chicken sandwich kits to make at home, in addition to side snacks like peanuts and pickled mustard greens, and other merchandise. Pickup for any food or merchandise is not at the restaurant, but at the restaurant’s commissary kitchen in Southeast Portland. Details and ordering here.

Many of the restaurants in the Toro Bravo restaurant family, including Shalom Y’all, have switched over to takeout and delivery models. As at its sisters Mediterreanean Exploration Company and Toro Bravo, you’ll find an abbreviated menu at this Israeli-inspired restaurant, along with with large-format meals. Guests can also donate towards Feed It Forward, the restaurant company’s meal-sponsorship program, which offers meal donations and sliding-scale meals for healthcare workers; homeless Portlanders; and women, children, and gender non-conforming folks served by Rose Haven. Order from either the Southeast or Southwest locations.

This roadside Indonesian restaurant has been slinging great takeout since day one. Order traditional dishes for curbside pickup, like nasi campur — an assortment of deep-fried hard-boiled egg, Chinese eggplant in a spicy chili sauce, curried jackfruit and long beans, sweet and spicy stir-fried tempeh, and tapioca crackers — along with gado gado, rendang, rice porridge with turmeric broth, and their unbelievable martabak telor mini, a salty, spicy omelet flecked with shallots, green onion and chilies, wrapped in a crispy-fried wrapper. The minis are so good, we recommend doubling the order. Order online, or call (503) 206-5916.

Firehouse’s wood-fired grill remains its focus, but now there are family-style dinners available for weekend pickups, or same day by phone. Think roasted pork shoulder over creamy polenta and roasted vegetables, mushroom stroganoff with fresh papardelle, and rotisserie chicken with mashed potatoes and herb butter, as well as excellent 12-inch  pizzas, salads and vegetables. No meal would be complete either without wine or beer, available here by the bottle, growler fill or Mason jar. Details and ordering here.

There’s now same-day takeout from Burrasca, with what chef Paolo Calamai calls “Tuscan soul food.” Calamai has refocused his Florentine sensibilities to individual portions of pastas like gnudi al sugo and pappardelle al cinghiale, along with sauces to cook at home or store in the freezer. Large-format meals, like  lasagna for eight on Wednesdays, trays of meatballs, and crespelle alla fiorentina, usually must be ordered in advance. More details here.

Get your Mexican takeout fix at this North Portland staple. Tucked in the back of a grocery store on North Lombard Street, it sports a large menu of classics like tacos, burritos, quesadillas, tostadas, huaraches, and larger plates built with a selection of 10 meats, from asada and carnitas to buche and cabeza. On weekends, find specials like menudo and caldo de camaron, plus daily breakfast specials until noon.  Call (503) 286-7302 to order takeout, or order directly from the restaurant, at 8630 N. Lombard St.