Eat Beat's News to Chew
Top food news stories from around Portland, including Petunia's Pies & Pastries brick-and-mortar and an opening date for Southland Whiskey Kitchen.
SW Alder: Lisa Clark of Petunia's Pies and Pastries will open the vegan and gluten-free bakery's first brick-and-mortar locaiton at 12th and Alder, set to open in January. The 1600-square-foot spot (complete with indoor and outdoor seating) will function as the bakery's production kitchen and retail cafe, with late-night hours and a large selection of cookies, bars, "babycakes", whoopie pies, breakfast pastries, cobblers, tarts, pies, layer cakes, weekend doughnuts, and daily specials. Clark aims to offer Stumptown coffee, wine, gluten-free beer, and specialty cocktails in addition to a small savory menu of sandwiches, salads, and small plates. 610 SW Alder St.
SW Washington: Anthony Cafiero has added more pop-up preview dinners for his modernist small-plates venture Ración. Reservations for the $75 eight-course dinners (with wine pairings) will now be accepted for Fridays and Saturdays though October 6th. 1205 Southwest Washington St.
NW 23rd: Southern-inspired Southland Whiskey Kitchen, the latest eatery from Casa del Matador's Nathan Opper and Zak Melang, will open next month in the space formerly occupied by Let It Bead and Ecce Domus Housewares. According to a press release, the menu is set to include "hundreds of handpicked whiskeys, heritage cocktails, wine and beer, and its own small-batch sodas" in addition to slow-cooked BBQ, mesquite-grilled steaks, and Southern classics like shrimp and grits, catfish po’boys, and fried chicken. The massice 3,700-square-foot space will house 120 seats in the dining room, sidewalk patio, and bar, and will feature "vintage industrial interior design" with reclaimed barn wood and custom-forged chandeliers. 1422 NW 23rd Ave.
NW 8th: On the heels of David Padberg's departure to the upcoming Raven & Rose, Park Kitchen's Scott Dolich has selected Ethan Snyder as his next second in command. Snyder, a Portland native and former member of Park Kitchen's early kitchen team, has returned from recent chef stints in New York City to infuse Park Kitchen with his Italian and French techniques. 422 NW 8th Ave.
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