KATU2 News has an exclusive interview with the developers working on the new downtown Ritz-Carlton Hotel in which planners say they are looking to incorporate food carts in the design.In the interview, the developers told KATU the current plan is to have an indoor/outdoor space on the ground floor for a “food hall”.
Bowen said the plan is to have the food hall on SW Ninth Street. He says the hall will have garage doors that will open up the space. He’s also hoping nearby O’Bryant Square becomes a part of the plan.
“Hopefully O’Bryant Park Square will be redone,” Bowen said. “I think that there’s going to be a lot of emphasis on redoing O’Bryant Park and bringing it back to what it used to be.”
As I was walking past the building yesterday it occurred to me that a renovated O’Bryant Square would be a good place to establish a new cart pod. Right now the park is fenced off and is in such bad shape it’s an embarrassment to the city. Between carts at the Ritz-Carlton and O’Bryant Square, the bulk of the carts could be brought back to the area. Of course the redevelopment will take time – targeted completion date is December 2022.
Alto Bajo restaurant in the Hi-Lo Hotel has changed its name and focus from Mexican food to an eclectic American menu.
The executive chef is Bryant Kryck who previously worked as a banquet chef for Omni Hotels & Resorts in Austin, Texas. He’s a graduate of Le Cordon Blue College of Culinary Arts in Scottsdale. He joined Alto Bajo in 2018, replacing opening chef Chip Barnes. Craft PDX has a breakfast/brunch and an all-day menu, featuring an eclectic selection of starters – Hummus Platter, Oregon Bay Shrimp, Ceviche, Fries and Steak Tartare. Follow that with three salads, a make-your-own “Burger Lab”, and 4 sandwiches. Under Mains, they offer CBD Beer-Battered Fish and Chips, Macaroni and Cheese, Fish Tacos, Brisket Tacos, a Quesadilla and an Avocado Rice Bowl. It’s an odd mix that seems to have been written when someone was very high.
Alto Bajo which focused on classic Oaxacan cuisine opened with lots of press but quickly fell off the radar after a series of lukewarm reviews. With all the hotel restaurants which have opened in Portland over the last few years, it must take a huge effort and a lot of luck to be successful.
You can see the full Craft PDX Restaurant menus here:
Hours of operation: Breakfast (Mon-Fri) 630 am- 11 am Breakfast (Weekends) 7 am- 1 pm All Day Lunch and Dinner (Mon-Fri) 11 am- 11 pm All Day Lunch and Dinner (Weekends) 1 pm- 11 pm
Craft PDX restaurant is located in the Hi-Low hotel at 320 SW Harvey Milk Street in Portland. Map
KGW News broke the story today that Cupcake Jones, the popular Pearl District bakery has closed without notice. Customers have been unable to get deposits back and employees say they are owed money. KGW reached out to the owner multiple times, and though she responded to text messages, she would not answer questions about why the company closed or if customers who have paid deposits will get their money back.
The store originally opened in 2007 when cupcakes were suddenly a thing. Cupcake Jones was riding on the skirt tales of Saint Cupcake which had been getting loads of media attention. When we reviewed the bakery Lizzy Caston and I weren’t particularly impressed with the space or the cupcakes. In May 2017, original owners Lisa Watson and Peter Shanky sold the business to local TV producer Melissa Jespersen. They also had a branch at NE 14th and Alberta street (now closed) and more recently opened a branch in Vancouver Mall.
If we hear any details about the closure or find out about deposit refunds, I’ll update this story.
I have lots of little nuggets of news squirreled away, none worth a story on their own. Let’s get started.
Changes in the John’s Landing neighborhood.
A reader reports Szechuan Chef is moving down the street to the old Koji Osakaya location. Good riddance to Koji. Pier One is also leaving and the two combined spaces are going to be filled by a “high-end grocer”. Honey Baked Ham will follow and the entire west side of the building is going to be renovated and filled by a brewery and/or pub, TBD. I’ve heard good things about Szechuan Chef over the years, but have never tried it. Anyone?
Penzeys Spices has moved from their somewhat hidden space to the West of Fred Meyer to the Canyon Place Shopping Center next to the Asian Food Market just across Canyon Blvd. The new store has better exposure but is otherwise the same. It’s now at 3831 SW 117th Ave Ste F, Beaverton, OR 97005.
Restaurants unlimited, the investment company behind Portland City Grill, Stanford’s Steak House, Henry’s Tavern, Newport Seafood Grill, Prime Rib & Chocolate Cake, Portland Seafood Co. and many more (the latter two have closed), has announced they are filing for Chapter 11 bankruptcy. The company is blaming minimum wage increases. From KATU News,
Over the past three years, the company said their “profitability has been significantly impacted by progressive wage laws along the Pacific coast.” As of now, Seattle’s minimum wage is $16 per hour for the company. Portland’s increased last week to $12.50 per hour. San Francisco’s is $15.59. Restaurants Unlimited says wage increases have increased their expenses by $10.6 million through the 2019 fiscal year.
In a statement to KATU News, a company spokesperson said, “The wage hikes — between 35% and 70% — have significantly increased our labor costs and have had a serious impact on the economics of the business. While striving to maintain the quality guest experience our customers have come to expect at our restaurants, management and staff at RUI have worked diligently to manage the impact of the wage increases which, in aggregate, far exceed the company’s net income.
No big loss to the Portland food scene, but airplane magazines will miss their advertising dollars. Does anyone remember when Atwaters was around?
Foster Burger R.I.P
Now closed: Foster Burger, the never-quite-found-its-footing ChefStable restaurant which opened amid much fanfare in 2009 has closed. Originally, it was received attention because chefs Daniel Mondok of Sel Gris, Andy Ricker of Pok Pok had thrown their weight behind it. But they quickly moved on, and the restaurant never seemed to find solid footing. I went shortly after it opened, but never returned; it was just too far from downtown. According to OregonLive, the Thunderbird bar next door will expand into the space. “adding more vegan options to the menu and a bigger bar option.”
Super Deluxe Opening Location #2
According to Eater, Micha Camden’s burger spot, Super Deluxe is heading to the Pearl District’s Heartline Building for their second location. That’s the one where he recently opened Little Bean, the chickpea-based ice cream shop. Speaking of which, I tried Little Bean shortly after they opened. I tried 3 flavors – Szechuan strawberry, orange caramel, and triple chocolate. Strawberry was ok, chocolate was best of the three, and the orange sucked. It was an interesting experience. I’d would never know it was garbanzo beans, but it didn’t do anything for me. I’m glad I gave it a try, but probably wouldn’t go back (I walked by a few days ago and had no urge to go in). The restaurant will be opening at 850 NW 13th Avenue sometime in July.
Ava Gene’s Has Reopened After Remodel
The restaurant reopened in June after doubling the size of the kitchen. From the PR,
The build-out, led by architect/designer Brendon Farrell, makes only minimal visible changes to Ava Gene’s beloved dining room —new brass tabletops, new artwork, an additional restroom, new accent lighting by Rejuvenation, and perhaps most noticeable to longtime patrons —extensive sound dampening throughout the restaurant to improve the acoustics. But behind-the-scenes are where the largest additions were made —a proper wine cellar, an expanded prep kitchen to allow more space for the pasta, dessert and in-house baking programs, as well as a back-door loading area for farms to deliver their produce daily. Patrons will notice a call-out to this final detail on the menu, noting that to date, Ava Gene’s has purchased 105,154 pounds of produce locally since opening in 2012. Soon, Ava Gene’s will expand the dessert menu, offer a pasta tasting menu, bake all bread in-house, and open for weekend brunch.
The second phase, following shortly, includes the opening of Fora, an airy, flexible event space behind Ava Gene’s, which will seat up to 40 people, with more capacity for standing parties. Fora will offer guests menus from Ava Gene’s kitchen, as well as more casual options from Cicoria, when it opens later this summer. Cicoria is the final piece of the expansion at 34th and Division, which will be a 75-seat pizzeria and bar, serving McFadden’s own style of pizza —a thin-crust pie merging the tavern-style pizza of his youth in Wisconsin with the crispy pizzas found in Rome (and incorporating pizza-topping skill he learned cooking at Brooklyn’s venerable Franny’s). Cicoria will be fun, family-friendly, and casual, serving a menu of pizzas, salads, and pints of house-made gelato, to dine in or take out.
Ava Gene’s is at 3377 SE Division St., Portland. (971) 229-0571
Hat Yai 2.0Hat Yai – Southern Thai ground pork with tumeric, kaffir, lemongrass. Spicy but damn good. Photo: FD
The original Hat Yai at 1605 NE Killingsworth Street is one of my favorite lunch places. If I’m having a really good day I’ll go in, eat the (very) spicy Southern Thai Ground Pork and cry. On a bad day, I’ll do the same thing. Now owner Earl Ninsom has opened another branch at 605 SE Belmont Street. The new restaurant has a few new items – Mushroom Skewers and Shrimp and Clam Curry but also drops a few such as Beef Cheek Curry and Tumeric Curry. No matter, the food is great in both locations. Give either one a try and keep an eye on the specials board – they’ve never steered me wrong.
I’d like to say that this is a minor setback for a good restaurant from which they will quickly recover, but this is another nail in the coffin for the Peruvian restaurant which was rocked with scandal in 2013 after being closed several days after two norovirus outbreaks. I received a tip from a reader that the restaurant received a health department score of less than 60 out of 100 possible points in their latest inspection. At that point, they were forced to put a “Failed to Comply with acceptable sanitation standards of the Oregon Public Health Division of Sanitation” sticker on the door which was removed after a reinspection a day later. It should be noted the Multnomah County Health Inspections database has not been updated yet, so I can’t confirm the details or the score. I’ll update this story when the details become public.
I used to love Andina – it was my restaurant of the year in 2010. But numerous chef departures and changes seemingly focusing on quantity over quality have sent the restaurant into a slow spiral. Here is a note from my 2017 update of the review:
2017: this restaurant has tobogganed downhill since my original review was written. Andina’s food lacks the polish it used to have, and the prices have risen. The restaurant has been expanded over the years to use every square inch of space for seating – basement, upstairs and mid-level. At the same time, the kitchen doesn’t seem to have been enlarged to handle the additional tables. This has resulted in meals which seem to have been composed for Instagram, not good taste, and is more akin to a cruise ship than a good restaurant. The food lacks the brightness and the complex flavors it used to bring to the forefront. Instead, we get blandness and texture that seems out of a long evening in a sous vide cooker. Holiday meals are particularly abysmal and I don’t recommend them. Actually, I no longer recommend Andina at all. It’s an embarrassment compared to what it used to be.
On a recent sunny morning, I brought home a selection of pastries from La Rose Patisserie to share with friends. As I set them out on plates, the buzz of conversation stopped. People looked and marveled at the mirror finish, the perfectly airbrushed outsides, and the stack of layers that make up every cake. Then the sex noises started.
That’s the thing; it’s difficult to indulge in, say, the “mango-mango,” without making some sort of sound that you wouldn’t want your neighbors to hear.
Owner and baker Chef Dan attended Le Cordon Bleu in Paris and then trained under Cédric Grolet, the executive pastry chef at Le Meurice in Paris. Grolet is a French chef known for pastries which focus on fruits and the reinterpretation of traditional French pastry, creating desserts that have a likeness to the fruits from which they’re made. Considered one of the best pastry chefs in the world, Grolet has won Best Pastry Chef awards every year since 2015.
La Rose is a tiny patisserie just two blocks from the Elmonica MAX station. Squeezed in next to a Subway and a T-Mobile store, there is a very small waiting area with a tiny table. The bulk of the space is taken up by the kitchen. For those who want to eat on site, there are some tables in the courtyard outside the door.
As I’ve said before, I’ve considered adding the line to bakery reviews, “are the pastries as good as they look?” This is the first time not only can I say yes but to most of them I’ll say “the flavor combinations make them even better than you expect.”
Chef Dan calls La Rose a “modern pastry shop.” Outside of a few standards like delicate almond croissants ($4.50), Grolet’s influence shows in the carefully airbrushed pastries and jewel-like colors. A truly enthusiastic, happy baker, she uses flour, butter, and purees imported from France, matcha from Japan and durian from Thailand. Gorgeous cakes are her specialty, one encrusted six tier version runs $3,000, but fear not, her more standard cakes are $60 and up, though the price tag on the custom ones are high enough to stop your heart; many start at $150.
There are a few things that make La Rose stand out from other bakeries. One is the balance of flavors. Take, for example, the tiramisu. We’ve all had it in restaurants; usually, it has too much alcohol, too much espresso or is teeth-shatteringly sweet. Not so the La Rose version. The dance between flavors is perfect in every bite ($5.99). Secondly, nothing is overly sweet. Chef Dan mentioned several times that she always uses less sugar than normal for everything including the caramel, and it shows, but enhances rather than distracts from the overall flavors. Most of the chocolate is 70% Valhrona.
I’ve included a lot of photos below, but here are some of my favorite selections –
The Goddess’ Kiss – Valrhona Guanaja 70% dark chocolate mousse with passion fruit jelly.Goddess’ Kiss:
Filled with dark chocolate mousse tied together with a center of sweet/sour passion fruit jelly which contrasts nicely with the slightly bitter chocolate. The result is a strong flavor, creamy, not too sweet, with slightly salty and bright, slightly sour fruit bringing everything into balance. Notice all the “slightly”? My only complaint? it’s hard to get it out of the box without damaging the thin shell. ($8.99)
Dark chocolate mousse balancing sweet and tart with lychee rose puree, shaped like a rose, finished with an air-brushed chocolate. ($7.99)
Bleu LoverRose lychee:
Lychee rose jelly, white chocolate mousse. ($8.99)
Salted Caramel Cinnamon Roll:
Hand-made dough packed with French butter, Vietnamese cinnamon and sea salt caramel. The end result is a fluffy, light, “delicate” dough to contrast with the bold flavors of cinnamon and caramel. I’ve had many that were moister, but they always seem to be overloaded with so much sugar they make my teeth buzz. Not so these rolls. It held together so I could eat it as I walked to the train – a plus in my book. ($3.99)
Japanese Cream Bun:
I actually said, “Oh, wow.” on my first bite. The cream cheese is good, light and slightly bitter, once again offset by just the right amount of sugar in the brioche; less sweet than most of the ilk. The bread holds together well, very strong yet soft bread which I found so pillowy I had to use a bread knife to cut it. Once again in perfect balance. Better than Oyatsupan. However, I should note that on a second visit the sour flavor that contrasted so nicely was barely present. ($3.50)
Matcha Cake. Count the layers… I’ll wait.Matcha cake:
There must be 25 layers in this 2″ thick cake. The matcha is somewhat subtle; it’s not as overwhelming as many restaurants make it. Refrigeration keeps the colors bright until you are ready to eat, but let it warm a bit and the flavor gets stronger. ($3.99)
Mango-Mango Mousse Cake:
Fresh mango jelly, enrobed in mango mousse. At first, you get a burst of mango, but then the sweet/sour jelly washes over your palate like a wave. ($7.99)
Sometimes a few savory items are available, most recently a pork floss cake roll. I’ve seen these in Japan but never tried one before. Pork floss is dried pork with a texture similar to coarse cotton. It packs a big punch of flavor, keeping everything in balance.
Overall, I highly recommend La Rose whether you just want a quick decadent moment for yourself or something over the top to share with a loved one. These are strikingly beautiful pastries that taste as good as they look. Is it worth the trip from Portland? Yes.
Rating: Ratings over four visits: Consistency 80%. Quality A. Atmosphere: C. Phone: (503) 746-6735 Address: 17020 SW Whitley Way, Suite 102, Beaverton, OR 97006 (Two blocks from the Elmonica MAX station.) Hours: Tues – Sun 7 am-7 pm (many things sell out by late afternoon).
Our patio dining pages are ready for your heat reliefTucci Ristorante Lake Oswego patio dining
Summer weather is here and our outdoor patio dining pages are ready. You can search our listings by name, area, cuisine and more. Want a restaurant private patio with a full alcohol license, Korean food, open to minors and open Monday? Just check those boxes. There are a ton of options – heated, open late, shaded, heated, wheelchair accessible and many more. It’s very easy to use.
BON APPÉTIT Presents Feast Portland 2019 is Bigger and Better Than Ever With Fresh Looks, New Events, and Introducing “The Big Feast”Festival Leader Feast Portland is Back September 12-15 with Returning Favorite Events and Exciting Changes; Tickets On Sale June 7Black Plum Charred Albacore Tuna with Grilled Corn and Chanterelle Salad at FEAST
FOR IMMEDIATE RELEASE – In its eighth year, Bon Appétit Presents Feast Portland is bigger and better than ever, including a total reimagining of its daytime Grand Tasting event, now “The Big Feast” at Tom McCall Waterfront Park.
With its expansive one-of-a-kind large-scale events, collaborative dinners, intimate classes, thought-provoking panels, and more, Feast Portland 2019 will host 50 events over the four-day festival in Portland, Oregon, Sept. 12-15, 2019.
Feast Portland 2019 tickets will go on sale tomorrow, Friday, June 7 at 9 a.m. PST at feastportland.com.
This year’s festival brings back fan-favorite events with fresh looks and locations, as well as exciting new concepts and collaborations. As a leader in the festival and culinary community, Team Feast is also adding more balance to the event, with wellness-minded programming for attendees, including Feast’s first-ever family-friendly event, the return of Zero Proof and more non-alcoholic event options throughout the weekend, and all-new, industry-only “Before Parties” with chef-guided trail runs, yoga and meditation classes.
“From The Big Feast, which will be everything you loved about the Grand Tasting and a whole lot more, to our first family-friendly event, and a focus on wellness and balance, this truly is our biggest year yet,” said Feast Co-Founders Carrie Welch and Mike Thelin. “It is important to us to lead as a festival and reflect even more of what we’re all learning together by listening closely to what our communities are telling us.”
“Team Feast knows how to capture Portland’s passion for food,” said Adam Rapoport, editor in chief of Bon Appétit. “From intimate dinners and immersive classes hosted by some of the country’s best chefs, there truly is something for every food lover.”
It’s a bi-coastal Battle Royale when two teams of renowned chefs represent their home turf and the classic flavors that define them at Feast Portland’s main event kick off. Forget the regional food stereotypes – East Coast vs. West Coast will focus on dishes that tell a story as rich as what’s being served, featuring iconic and city-defining restaurants from Portland, New Orleans, Boston and more.
Night Market is a celebration of global street food made possible by 20 trend-defining chefs from L.A. to Bangkok, plus winemakers, cocktailers, brewers and more. Night Market 2019 will highlight the cuisine of South and Southeast Asia.
Feast’s classic daytime walkaround Grand Tasting event has been reimagined with a new name, new location, and new dates. With its new location at Tom McCall Waterfront Park, The Big Feast will triple in size from previous years at Pioneer Courthouse Square, though tickets sold will only grow by only by 20-25% creating a guest experience similar to Feast’s evening events with more space to wander, chill and interact with the stellar local and visiting artisans, winemakers, distillers, brewers, cidermakers, tastemakers, and others that make Feast so special.
The line-up says “amazing food experience” but the vibe will feel more like the summer camp of your youth. Smoked is a showcase of live-fire cooking by 20 of the country’s most heralded chefs. Expect unexpected food, top-shelf drinks and outstanding wines from Oregon and beyond, plus all of those Wet Hot American Summervibes.
This year, the event dedicated to Portland’s favorite meal breaks out of its eggshell. Brunch Village goes international, representing the food traditions of Japan, Australia, Lebanon, the Philippines and more as we raise our Bloody Mary glasses and salute breakfast around the world and moving to an eye-opening new venue – inside the main hall and outside on the plaza of The Redd on Salmon Street.
The 2019 lineup of Feast’s popular mid-size walkaround tasting events will include returning favorites and all new themes:
The Late, Late Show: Noodles with Andy Ricker, David Thompson, Ivan Orkin, Kyo Koo, and Tony Thien
Franklin Barbecue & Friends with Aaron Franklin, Chris Shepherd, Matt Vicedomini, Earl Ninsom, Eric Nelson, and Rodney Muirhead
Vegetables: A Love Story, Continued with Michael Solomonov, Reem Kassis, Joshua McFadden, Sam Smith, Justin Woodward, Karl Holl, Sara Hauman, and Kasey Mills
Vaguely Spanish with Nick Perkins, José Chesa, John Gorham, Javier Canteras, Scott Ketterman, Althea Grey Potter, Maylin Chavez, and David Briggs
Melty Fest Presented By Tillamook –Feast’s first ever family-friendly event! Featuring Peter Cho, Gabriel Rucker, Tommy Habetz, John Gorham, Maya Lovelace, Howard and Anita Hsu, Joe and Katy Kindred, Michael Scelfo, Jace Krause, Matt Carr, Justin Sutherland, and Kasey Mills
These intimate, once-in-a-lifetime collaborative dinners are curated by Team Feast in conjunction with the chefs themselves, often inspired by a specific cuisine, social movement or personal story. The 2019 Dinner Series line-up includes:
Bon Appétit Hot 10 Dinner with Nick Perkins, Angela Pinkerton, Tom Cunanan, and Nite Yun
More Zero Proofwith Gabriel Rucker, Gregory Gourdet, Michael Solomonov, Matt Jennings, Callie Speer, Eric Nelson, Patrick McKee, Eric Joppie, and Gina Helvie
Gregory Gourdet + Edouardo Jordan + Dolester Miles + Kwame Onwuachi
Troy MacLarty + Sarah Minnick + David Tanis
Doug Adams + Fermín Núñez + Karl Holl
Andy Ricker + David Thompson
Elias Cairo + Jeremy Charles + Brad Leone + Chris Cosentino
Vitaly Paley + Maksut Aşkar
Cathy Whims + Melissa Perello
The Joy of Cooking With Naomi Pomeroy and Michael Scelfo
Feast’s trend-spotting Drink Tank Presented by Imbibe panels, taking place this year next to The Big Feast at Waterfront Park, provides guests with a lineup of high profile local and national beverage industry experts to guide them through an intimate tasting and discussion of top trends in beverages. Feast’s 2019 Drink Tank topics will include: cannabis & cocktails, brut IPAs, alternative sparkling wines, and the new tropical cocktails.
These immersive classes take learning to a delicious next level. The lineup of classes includes: Thai Food with David Thompson, Market Cooking with David Tanis; an historical Portland food tour by bike with History Bites; New World, Old Wines: A Washington Wine Library Tasting; Ice Cream Dreams with Salt & Straw’s Tyler Malek; Chocolate on Chocolate with Cloudforest; Shake, Shoot, Sip: Take The Best Cocktail Photo With Westward Whiskey; and Clear-Headed: Zero Proof Cocktails.
WHY WE FEAST
Feast Portland continues to be a festival with a mission, having donated over $400,000 to hunger relief charities since its inception in 2012. In 2019, Feast continues its long-time collaboration with Partners for a Hunger-Free Oregon, a statewide nonprofit organization that raises awareness about the problem of hunger and solutions, advocates for more programs and policies to end hunger, and connects communities to food resources. Feast 2019 will also benefit Oregon-based charitable partner, Urban Gleaners, which collects and redistributes over 70,000 pounds of food every month, feeding more than 5,000 people every week through school pantries, summer free farmers markets, and Mobile Markets at low-income housing communities.
“It’s always inspiring to see so many people come together to create and enjoy delicious food, while also celebrating victories to wipe out hunger,” said Annie Kirschner, Executive Director of Partners for a Hunger-Free Oregon. “Being a partner of Feast Portland elevates the work and has helped us make huge gains this year, like passing a historic “hunger-free schools” law. The awareness and donations mean we can keep chasing after a day when all of us in this state can afford the food we need.”
“We are grateful to partner with Feast Portland in furthering our mission of keeping Portland well fed,” said Tracy Oseran, Founder and Executive Director of Urban Gleaners. “The Feast team goes to great lengths to bring awareness and action to a problem that impacts us all. Because no one should have to worry about where their next meal is coming from, especially children.”
Visitors and media guests are encouraged to expand their festival experience by visiting tastemakers’ favorite mouthwatering spots in every corner of Oregon. Travel Oregon’s “Trails to Feast” inspirational itineraries give a firsthand look into Oregon’s bounty – meeting the farmers, fishermen, winemakers, foragers and food artisans who contributed the ingredients behind Feast. For more information or to plan your tasty adventure, go to traveloregon.com.
Members of the media who would like to cover Feast Portland are encouraged to apply for a 2019 Feast Portland Media Credential here, the deadline to apply is Monday, July 15. All applicants will be notified by the end of July regarding their credential status.
Bon Appétit Presents Feast Portland is more than a food and drink festival. It’s a movement that celebrates the diverse food and beverage community in Portland, Oregon and around the world. The festival is grounded in a sense of place, telling the story of the chefs, winemakers, brewers, farmers, artisans and makers in Oregon and how they connect with and inspire the rest of the world. Feast represents Oregon the incubator: a place where chefs, restaurateurs and entrepreneurs redefine what it means to be a leader in the 21st Century; a think tank where conversations about mindfulness, balance and leadership in food and beverage intersect; and a platform to showcase the most inspiring ideas and personalities from our city, our region, our country and worldwide. Through expansive one-of-a-kind large-scale events, intimate hands-on classes and collaborative dinners and thought-provoking panels, Feast has welcomed guests from around the globe and donated more than $450,000 to hunger relief charities helping to fight hunger in Oregon.
ABOUT BON APPÉTIT
Bon Appétit is where food and culture meet. The award-winning No. 1 food lifestyle brand covers food through the lens of cooking, fashion, travel, technology, design, and home. As the leading arbiter of taste, its home-grown talent and tireless dedication to recipe testing separate it from the competition by miles. Bon Appétit has been named to Advertising Age’s A-List for eight consecutive years, including Magazine of the Year 2013 and 2017, Brand of the Year 2015, and Digital and Video recognition in 2019, and has been named to Adweek’s Hot List every year since 2012, including Hottest Food Magazine in 2013, 2017 and 2018. Bon Appétit has also been nominated for 32 National Magazine Awards in the past six years, including wins in 2014 for General Excellence and Photography, in 2017 for General Excellence, and in 2019 for Social Media. For more, visit www.bonappetit.com.
ABOUT PARTNERS FOR A HUNGER-FREE OREGON
Partners for a Hunger-Free Oregon believes that all Oregonians have the right to be free from hunger. Hunger-Free Oregon raises awareness about hunger, connects people to nutrition programs and advocates for systemic changes to end hunger in Oregon. Feast Portland has made it possible for PHFO to connect tens of thousands of children to nutritious meals in their in communities across Oregon. When 1 in 5 kids are food insecure and communities of color face hunger at even higher rates, we must all work together for bold change. By addressing its root cause, poverty, and increasing access to programs like school and summer meals for kids, we can help end hunger in Oregon. Raise awareness of hunger and PHFO’s mission during Feast Portland by using #WhyWeFeast or visiting oregonhunger.org.
ABOUT URBAN GLEANERS
Urban Gleaners collects delicious, fresh food before it can go to waste and gets it to kids and families living with food insecurity. They pick-up from a growing roster of donors including: restaurants, grocery stores, corporate campuses, event sites, colleges and universities, farms, and food wholesalers. Then they distribute the food to over 60 sites in the Portland Metro area, at schools, Mobile Markets, parks and apartment complexes, and through a variety of community service organizations, where families can shop for food to take home for free.
I really enjoyed Jolie Laide, and have been looking forward to the new venture, Berlu restaurant, from chef Vince Nguyen. Every so often he sends out a press release, and I pass them on in their entirety.
There was a good two year span in my mid-20s where I would meet people and after introductions immediately forget their name. I was too embarrassed to admit I forgot so, often times, I would hope a friend was nearby so I could introduce them to each other to hear their exchange of names. Otherwise, it’d be “Hey man” the next time we met. It wasn’t that I was forgetful, just over analytical of their mannerisms to the point I’d forget their name. I believe I have since recovered from this setback. Now, to avoid any potential awkwardness for others, when encountering someone I recently met, I’ll reintroduce myself and how we initially met until there’s no doubt.
Zucchini cooked in rice stock with toasted lavender Photo by: Carly Diaz
So in case you have forgotten, hello! I’m Vince, the guy that was supposed to open a restaurant around this time last year. You may have dined at my pop-up, Jolie Laide. We may have met at the Farmer’s Market or at a Feast Portland afterparty. We may have never met. I’m still here. I’ve been working on that restaurant and the day has finally come! June 13th, will be the first night of service at Berlu.
I’ve been pretty quiet about the developments leading up to the opening. No daily updates of bricks being placed, drywall going up. No dramatic video pulling tarp off the walls. The only sign of this restaurant process has been the dust on my shoes, the added wrinkles around my eyes, and the occasional newsletter to let you know I’m still alive.
Many have reached out during this time. Coffee dates, dinner parties, lunch, email/text, and a verbal scolding for not wearing a helmet while riding one of those electric scooters often left in the middle of the sidewalk. I’ve appreciated all of these, yes, even the scolding. Signs that you care.
I care about you too. So much that I only want to show you the final product. No tile by tile updates, just the completed wall. In Berlu, I see a sense of completion/refinement that Jolie Laide failed to deliver. Not to say we won’t grow and improve or that the experience will be perfect, but already, there’s something more. The restaurant is set, my focus is clear, I’ve worked hard to create this dream. I’m excited for you to experience our growth.
We are located in the courtyard entrance of 605 SE Belmont and open for dinner Thursday-Sunday. We’ll start with one seating per night at 7:30, eventually offering two seatings nightly. Our omnivore menu will be $80 per guest and can now be enjoyed with a wine pairing that has been curated by Sommelier Brent Braun. We are happy to accommodate dietary restrictions nightly, but will continue to offer strictly vegan nights seasonally, with the first being the week of July 25th-28th. Similar to Jolie Laide, reservations are made by purchasing tickets in advance through Tock.
Like Langbaan, Berlu is a small, intimate restaurant with a similar open kitchen setting. We won’t be offering counter seating, rather, all 12 of our seats are placed at 6 tables for a shared experience without the communal seating. If you enjoy sitting at Chef counters please let me know, as we have some seats closer to the kitchen than others.
Berlu will have two menus: a omnivore menu that features organic produce from local farms, a variety of seafood, a few meat courses, and sweets, currently $80 per person, wine pairing an additional $45.
They also serve a vegan menu for $79 a person with the same $45 wine pairing option.
Berlu is located at 605 SE Belmont St., Portland, OR 97214
Chizu, the cheese “sushi bar” concept from Steve Jones of Cheese Bar will close June 2nd.
I figured this news was coming but it makes me very sad. I love Chizu. It is one of my favorite restaurants in Portland and one of the places I frequently recommend to out-of-town visitors. I love going in and telling them to give me whatever is especially good. They rarely let me down – the only exception being when they run out of the stinkiest cheeses. The selection was right, the staff knowledgeable and friendly, and though the Mount Tabor Cheese Bar will continue, I’m going to miss Chizu
Here is the statement:
”Big news! Chizu will be morphing away from a brick and mortar into a pop up concept soon. We have had 4 great years serving cheese in our sushi bar style format. The time has come to tweak the concept and explore new options. Sunday June 2nd will be our last service at our current location. Please come in and enjoy the space before we head onward!
Cheese Bar will continue unchanged so come get your cheese fix with us at the mothership! All Chizu gift certificates that are not used at Chizu will be honored at cheese bar or future Chizu pop ups.
We are excited to be passing the Chizu space on to 1927 S’mores. They are super nice folks who have a crazy fun and delicious concept! We can’t wait to see them in action.
I’ll be in for a last visit; you should put it on your list too.
Chizu is at 1126 SW Alder in Portland 97205
Cheese Bar is located at 6031 SE Belmont St. Portland, 97215.