Psychic Bar
Permanently Closed
Creative cocktails and vegan snacks in a spooky, stylish setting
/cdn.vox-cdn.com/uploads/chorus_image/image/69653668/IMG_1390.0.jpeg "Psychic Bar by Courtesy of Diane Lam")
:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/22357411/202103_MollyJSmith_EaterPDX_oneyearcovid.0051.jpg "Psychic Bar by Molly J. Smith / Eater Portland")
:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/22357414/202103_MollyJSmith_EaterPDX_oneyearcovid.0050.jpg "Psychic Bar by Molly J. Smith / EPDX")
Creative cocktails and vegan snacks in a spooky, stylish setting
"Psychic Bar, known for its unique style, is closing on February 19. Adam LeBeau, who has a personal connection to the place, is taking over the space to open The Uncanny. The new bar intends to maintain the charm and energy of Psychic while introducing new elements." - Brooke Jackson-Glidden
"This Victorian-esque house on Mississippi Avenue is home to Psychic Bar as well as chef Diane Lam’s fried chicken wing pop-up Prey & Tell. The spacious, covered side patio is open for dining, or diners can grab some gluten-free wings, rice covered in edible glitter, and drinks to go. The cocktails here pair well with the Cambodian wings, with flavors like cardamom and mango in the Old Fashioned and the gin colada with pineapple and coconut. For even more convenience, diners can order cocktails for home delivery directly on the Psychic Bar website." - Alex Frane
"Psychic Bar’s Diane Lam was one of the first chefs to host Denise Williams outside of Deadstock in August of 2020." - Brooke Jackson-Glidden
"Lisa Nguyen, the owner of mochi doughnut pop-up Heyday, thought she’d beat the heat on Saturday, June 26, by prepping the day’s worth of doughnuts at 3 a.m. When she arrived at the kitchen at North Mississippi’s Psychic Bar, however, it was already 85 degrees inside the kitchen — hotter than the still-dark night outside." - Brooke Jackson-Glidden
"“I think that I’ve proved to myself that I am resilient. I’ve always known that I was strong, but I just think that the things that I was doing before, like making sure I was ready for service or making sure that catering event was done right, it pales in comparison to the amount of meaningful work that I’m doing right now.”—Diane Lam, chef, Psychic Bar" - Molly J. Smith