HOT FOOD STORIES
Portland News to Chew
The end of Morso and Hatch, a new Salt & Straw cart in Lake Oswego—and more of the week's Portland restaurant news.
No More-so: After a solid year dishing up Italian-inspired salads, sandwiches, and sides in the Pearl District, Morso's NW Portland location shuttered on May 23. Morso's Bridgeport location will remain open at 7921 SW Bridgeport Rd.
Lunch bait: Riffle NW unveiled a new to-go lunch program on May 23, complete with sandwiches, salads, soups, and bottled drinks (including beer) available for take-out Wednesday through Friday from noon to 2. Riffle's patio will be available for lunch diners, and everything on the menu will land under $10 (think Oyster Po' Boys, wedge salads, and chowder). 333 NW 13th
Batten down the Hatch-es: Mark McCrary and TJ Southard's Southwestern eatery Hatch has shuttered after two months. Eater PDX reports the space (located at the west end of the Morrison Bridge) will reopen as the fifth outpost of McCrary and Southard's local Killer Burger chain, joining locations in Sellwood, Hollywood, Vancouver, and Bingen. 510 SW Third
Eastside Invasion: Downtown Portland is about to get a major dose of eastside cool. John Janulis and Jake Carey (the players behind Portland hot spots Dig a Pony, Bye and Bye, and Sweet Hereafter) will join forces to open the Jackknife bar and lounge in the lobby of SW 11th's Governor Hotel. 614 SW 11th
What's cookin': The late Robert Reynolds' culinary protege Blake Van Roekel will transition Reynolds' Chef Studio cooking school concept to a new location and business model, complete a new name: Good Keuken. The new teaching kitchen will make its home in the just-opened Old Salt Marketplace on NE 42nd (stay tuned for Old Salt photos on Eat Beat this week). 5027 NE 42nd
The devil's in the details: Did someone say free late-night delivery? Gavin Duffy's Devil's Dill sandwich shop is now open on SE Hawthorne, boasting served-til-the-wee-hours sando fillings like house smoked five-spice pulled pork, red wine-braised beef with horseradish aioli, tuna with smoked olives and fennel, and housemade seitan with chili garlic BBQ sauce. Check out the full menu on the Devil's Dill website. 1711 SE Hawthorne
The station's new conductor: The newly remodeled Belmont Station has a new co-owner and manager: Lisa "Beer Goddess" Morrison, local writer, radio host, instructor, and craft beer evangelist. Drop by for a party on Friday, May 31 to raise a glass to a new era of the local beer-lover's hub. 4500 SE Stark
Anchors away: The nautical-leaning new incarnation of Trent Pierce's Wafu now has a name: Block & Tackle will serve raw oysters, seafood charcuterie, and twists on coastal classics like chowders, fish and chips, and seafood cocktails. The casual seafood restaurant will open on June 12. 3113 SE Division
On a roll: Stumptown Kimbap, a new Korean food cart serving kimbap rolls, will land on June 1 at the à la carts pod just south of SE Division on 50th. The cart's owner, Nam Kim, shares the story behind the cart's signature dish: "Kimbap has long been a staple for on-the-go Koreans in need of a quick bite. It's a tightly wrapped handroll of dried seaweed and sticky white rice with a variety of traditional Korean ingredients packed inside (think pickled vegetables, marinated ground beef, unique sauces). Light on the mess, but not on the flavor." 4926 SE Division
More ways to get your scoop fix: Local ice cream phenom Salt & Straw will debut a scoop cart at the Lake Oswego farmers market on June 8. As previously reported, the SE Division Salt & Straw scoop shop is set to open on July 1. 200 First St, Lake Oswego
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