This week, we reported that Burgerville, our local fast food empire, has formally recognized the union that employees at 92nd and Powell formed two years ago, making it the first recognized fast food chain union in the country. We also reported that Kargi Gogo, the once-popular Georgian food cart, is going brick-and-mortar sometime this summer, and that DOC, the Italian restaurant up in Fox Chase is turning 10 this year, which is why it’s celebrating with a bunch of cool-sounding monthly multi-course dinners.

The Oregonian reported that Master Kong, the newish Chinese restaurant on the 8000 block of SE Division is the real (and affordable) deal, and that Salt & Straw is opening a scoop shop in Lake Oswego in just a couple of weeks. And just today, it scooped OUR SCOOP when critic Michael Russell responded to Twitter person Neven Mrgan that Duane Sorensen’s Roman Candle is, indeed, rebranding itself into a health-conscious gluten-free eatery which will tentatively be called Holiday. (We were on top of this one and they… just... tweeted it out.) Look for a full report on it from the Merc next week.

And speaking of speaking of Salt & Straw: PoMo had the word that the ice creamier is opening yet another shop—this time at Disneyland.

Willamette Week reported that Duke’s Country Bar & Grill, one of this town’s last country bars, closed its doors for good last weekend.

And Eater had all sorts of things up its newsy sleeves this week. It had the news that Taiwanese dim sum restaurant Din Tai Fung is likely opening at Washington Square; that Turning Tables Bistro is launching a DJ brunch pop-up at Kouzina, Hawthorne’s newest Greek restaurant; and that OP Wurst is rebranding itself as Olympia Provisions Public House, because a few too many customers kept asking the staff which company made the sausages they sold. (They make their own, if it ain’t obvious.) Expect an Alpine twist going forward.

And this just in: Giants NY Pizza & Subs is now open at the Portland Food Hall on the 800 block of SW 2nd. Go eat.